Crispness level of potato chips affects temporal dynamics of flavor perception and mastication patterns in adults of different age groups

This publication has 46 references indexed in Scilit:

• Dissociated Representations of Pleasant and Unpleasant Olfacto-Trigeminal Mixtures: An fMRI Study
  PLOS ONE, 2012
• Cross-modal integration of intranasal stimuli: A functional magnetic resonance imaging study
  Neuroscience, 2007
• INFLUENCE OF CHEWING AND SWALLOWING BEHAVIOR ON VOLATILE RELEASE IN TWO CONFECTIONERY SYSTEMS
  Journal of Texture Studies, 2006
• Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception
  Food Chemistry, 2006
• Observation of the Swallowing Process by Application of Videofluoroscopy and Real-time Magnetic Resonance Imaging--Consequences for Retronasal Aroma Stimulation
  Chemical Senses, 2001
• Influence of mastication on the concentrations of aroma volatiles — some aspects of flavour release and flavour perception
  Food Chemistry, 2000
• USE OF COMBINED ELECTROMYOGRAPHY AND KINESTHESIOLOGY DURING MASTICATION TO CHART THE ORAL BREAKDOWN OF FOODSTUFFS: RELEVANCE TO MEASUREMENT OF FOOD TEXTURE
  Journal of Texture Studies, 1998
• Limiting response alternatives in time-intensity scaling: an examination of the halo-dumping effect
  Chemical Senses, 1994
• Age‐related changes in oral sensation
  The Laryngoscope, 1992
• Relationships between Taste and Smell across the Adult Life Span^a
  Annals of the New York Academy of Sciences, 1989