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。Impact of partial alcohol reduction in Syrah wine on perceived complexity and temporality of sensations and link with preference
S. Meillon et al.
FOOD QUALITY AND PREFERENCE (2010)
T1r3 taste receptor involvement in gustatory neural responses to ethanol and oral ethanol preference
Susan M. Brasser et al.
PHYSIOLOGICAL GENOMICS (2010)
Reduced Oral Ethanol Avoidance in Mice Lacking Transient Receptor Potential Channel Vanilloid Receptor 1
Jarrod M. Ellingson et al.
BEHAVIOR GENETICS (2009)
Gustatory, Olfactory and Trigeminal Interactions in a Model Carbonated Beverage
L. Hewson et al.
CHEMOSENSORY PERCEPTION (2009)
Influence of carbonation on aroma release from liquid systems using an artificial throat and a proton transfer reaction-mass spectrometric technique (PTR-MS)
Maria Angeles Pozo-Bayon et al.
FLAVOUR AND FRAGRANCE JOURNAL (2009)
Influence of Composition(CO2 and Sugar) on Aroma Release and Perception of Mint-Flavored Carbonated Beverages
Anne Saint-Eve et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
EFFECT OF ETHANOL LEVEL IN THE PERCEPTION OF AROMA ATTRIBUTES AND THE DETECTION OF VOLATILE COMPOUNDS IN RED WINE
M. A. R. I. A. C. R. I. S. T. I. N. A. GOLDNER et al.
JOURNAL OF SENSORY STUDIES (2009)
The Taste of Carbonation
Jayaram Chandrashekar et al.
SCIENCE (2009)
Astringency: Mechanisms and perception
Martha R. Bajec et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)
The taste transduction channel TRPM5 is a locus for bitter-sweet taste interactions
Karel Talavera et al.
FASEB JOURNAL (2008)
Taste-aroma interactions in a citrus flavoured model beverage system: Similarities and differences between acid and sugar type
L. Hewson et al.
FOOD QUALITY AND PREFERENCE (2008)
The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine
P. R. Jones et al.
FOOD QUALITY AND PREFERENCE (2008)
Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution
Helene Fontoin et al.
FOOD QUALITY AND PREFERENCE (2008)
Human olfactory detection of homologous n-alcohols measured via concentration-response functions
J. Enrique Cometto-Muniz et al.
PHARMACOLOGY BIOCHEMISTRY AND BEHAVIOR (2008)
The psychophysical relationship between bitter taste and burning sensation: Evidence of qualitative similarity
Juyun Lim et al.
CHEMICAL SENSES (2007)
Descriptive analysis of cola and lemon/lime carbonated beverages
S. M. Kappes et al.
JOURNAL OF FOOD SCIENCE (2006)
The neurocognitive bases of human multimodal food perception: Sensory integration
Justus V. Verhagen et al.
NEUROSCIENCE AND BIOBEHAVIORAL REVIEWS (2006)
Responses of PROP taster groups to variations in sensory qualities within foods and beverages
J Prescott et al.
PHYSIOLOGY & BEHAVIOR (2004)
Headspace analysis of volatile organic compounds from ethanolic systems by direct APCI-MS
M Aznar et al.
INTERNATIONAL JOURNAL OF MASS SPECTROMETRY (2004)
Alcohol activates a sucrose-responsive gustatory neural pathway
CH Lemon et al.
JOURNAL OF NEUROPHYSIOLOGY (2004)
Capsaicin as a probe of the relationship between bitter taste and chemesthesis
BG Green et al.
PHYSIOLOGY & BEHAVIOR (2003)
Molecular mechanisms of bitter and sweet taste transduction
RF Margolskee
JOURNAL OF BIOLOGICAL CHEMISTRY (2002)
Ethanol perception and ingestion
RD Mattes et al.
PHYSIOLOGY & BEHAVIOR (2001)
An empirical model to predict the headspace concentration of volatile compounds above solutions containing sucrose
EN Friel et al.
FOOD CHEMISTRY (2000)
Bitter and sweet components of ethanol taste in humans
A Scinska et al.
DRUG AND ALCOHOL DEPENDENCE (2000)
Responses to repeated oral irritation by capsaicin, cinnamaldehyde and ethanol in PROP tasters and non-tasters
J Prescott et al.
CHEMICAL SENSES (2000)
Psychophysical and neurobiological evidence that the oral sensation elicited by carbonated water is of chemogenic origin
JM Dessirier et al.
CHEMICAL SENSES (2000)