相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions
Anne Sjoerup Bertelsen et al.
FOODS (2020)
Cross-modal interactions as a strategy for sugar reduction in products targeted at children: Case study with vanilla milk desserts
Ana Laura Velazquez et al.
FOOD RESEARCH INTERNATIONAL (2020)
Adolescent obesity and dietary decision making-a brain-health perspective
Cassandra J. Lowe et al.
LANCET CHILD & ADOLESCENT HEALTH (2020)
Insights into smell and taste sensitivity in normal weight and overweight-obese adolescents
Rachel S. Herz et al.
PHYSIOLOGY & BEHAVIOR (2020)
Sugar reduction without compromising sensory perception. An impossible dream?
Scott C. Hutchings et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
Taste perception and oral microbiota are associated with obesity in children and adolescents
Chiara Mameli et al.
PLOS ONE (2019)
BMI and gender related differences in cross-modal interaction and liking of sensory stimuli
Cristina Proserpio et al.
FOOD QUALITY AND PREFERENCE (2017)
Aroma-related cross-modal interactions for sugar reduction in milk desserts: Influence on consumer perception
Florencia Alcaire et al.
FOOD RESEARCH INTERNATIONAL (2017)
Change in diet in the period from adolescence to early adulthood: a systematic scoping review of longitudinal studies
Eleanor M. Winpenny et al.
INTERNATIONAL JOURNAL OF BEHAVIORAL NUTRITION AND PHYSICAL ACTIVITY (2017)
Faster eating rates are associated with higher energy intakes during an ad libitum meal, higher BMI and greater adiposity among 4.5-year-old children: results from the Growing Up in Singapore Towards Healthy Outcomes (GUSTO) cohort
Anna Fogel et al.
BRITISH JOURNAL OF NUTRITION (2017)
Determinants of Obesity in Italian Adults: The Role of Taste Sensitivity, Food Liking, and Food Neophobia
Cristina Proserpio et al.
CHEMICAL SENSES (2016)
Cross-modal interactions for custard desserts differ in obese and normal weight Italian women
Cristina Proserpio et al.
APPETITE (2016)
Adolescent Maturational Transitions in the Prefrontal Cortex and Dopamine Signaling as a Risk Factor for the Development of Obesity and High Fat/High Sugar Diet Induced Cognitive Deficits
Amy C. Reichelt
FRONTIERS IN BEHAVIORAL NEUROSCIENCE (2016)
Unsustainability of Obesity: Metabolic Food Waste
Mauro Serafini et al.
FRONTIERS IN NUTRITION (2016)
Obese Individuals Have Higher Preference and Sensitivity to Odor of Chocolate
Lorenzo D. Stafford et al.
CHEMICAL SENSES (2015)
Sensory profiles and consumer acceptability of a range of sugar-reduced products on the UK market
Oonagh Markey et al.
FOOD RESEARCH INTERNATIONAL (2015)
Does modifying the thick texture and creamy flavour of a drink change portion size selection and intake?
Keri McCrickerd et al.
APPETITE (2014)
Slow Food: Sustained Impact of Harder Foods on the Reduction in Energy Intake over the Course of the Day
Dieuwerke P. Bolhuis et al.
PLOS ONE (2014)
Emotional eating and food intake after sadness and joy
T. van Strien et al.
APPETITE (2013)
Emotional, external and restrained eating behaviour and BMI trajectories in adolescence
Harriette M. Snoek et al.
APPETITE (2013)
Oral processing characteristics of solid savoury meal components, and relationship with food composition, sensory attributes and expected satiation
C. G. Forde et al.
APPETITE (2013)
Obesity and addiction: neurobiological overlaps
N. D. Volkow et al.
OBESITY REVIEWS (2013)
Resolved: there is sufficient scientific evidence that decreasing sugar-sweetened beverage consumption will reduce the prevalence of obesity and obesity-related diseases
F. B. Hu
OBESITY REVIEWS (2013)
Orofacial reactivity to the sight and smell of food stimuli. Evidence for anticipatory liking related to food reward cues in overweight children
Robert Soussignan et al.
APPETITE (2012)
Differences in taste sensitivity between obese and non-obese children and adolescents
Johanna Overberg et al.
ARCHIVES OF DISEASE IN CHILDHOOD (2012)
Enhancement of Retronasal Odors by Taste
Barry G. Green et al.
CHEMICAL SENSES (2012)
Odour-modulation of taste ratings by chefs
Robert A. Boakes et al.
FOOD QUALITY AND PREFERENCE (2012)
Non-Caloric Sweeteners, Sweetness Modulators, and Sweetener Enhancers
Grant E. DuBois et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 3 (2012)
SENSORY PREFERENCES AND DISCRIMINATION ABILITY OF CHILDREN IN RELATION TO THEIR BODY WEIGHT STATUS
Ute Alexy et al.
JOURNAL OF SENSORY STUDIES (2011)
Addiction to Highly Pleasurable Food as a Cause of the Childhood Obesity Epidemic: A Qualitative Internet Study
Robert A. Pretlow
Eating Disorders (2011)
Compulsive overeating as an addiction disorder. A review of theory and evidence
Caroline Davis et al.
APPETITE (2009)
Preliminary validation of the Yale Food Addiction Scale
Ashley N. Gearhardt et al.
APPETITE (2009)
Taste and weight: is there a link?
Lucy F. Donaldson et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2009)
Taste Strips - A rapid, lateralized, gustatory bedside identification test based on impregnated filter papers
Basile Nicolas Landis et al.
JOURNAL OF NEUROLOGY (2009)
External cues in the control of food intake in humans: The sensory-normative distinction
C. P. Herman et al.
PHYSIOLOGY & BEHAVIOR (2008)
The effects of food viscosity on bite size, bite effort and food intake
R. A. de Wijk et al.
PHYSIOLOGY & BEHAVIOR (2008)
Taste perception in massively obese and in non-obese adolescents
Patrick Pasquet et al.
INTERNATIONAL JOURNAL OF PEDIATRIC OBESITY (2007)
Psychophysics of sweet and fat perception in obesity: problems, solutions and new perspectives
Linda M. Bartoshuk et al.
PHILOSOPHICAL TRANSACTIONS OF THE ROYAL SOCIETY B-BIOLOGICAL SCIENCES (2006)
Odour and taste sensitivity is associated with body weight and extent of misreporting of body weight
U. Simchen et al.
EUROPEAN JOURNAL OF CLINICAL NUTRITION (2006)
Impact of the olfactory quality and chemical complexity of the flavouring agent on the texture of low fat stirred yogurts assessed by three different sensory methodologies
A Saint-Eve et al.
FOOD QUALITY AND PREFERENCE (2004)
The effect of viscosity on the perception of flavour
TA Hollowood et al.
CHEMICAL SENSES (2002)
Flavor release and perception of flavored whey protein gels: Perception is determined by texture rather than by release
KGC Weel et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Flavor manipulation can enhance the impression of fat in some foods
C Yackinous et al.
JOURNAL OF FOOD SCIENCE (2000)