Sweetness flavour interactions in soft drinks
- 1 July 1996
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 56 (3) , 283-289
- https://doi.org/10.1016/0308-8146(96)00025-8
Abstract
No abstract availableThis publication has 37 references indexed in Scilit:
- Masking and adaptation of sugar sweetness intensityPublished by Elsevier ,2003
- Flavour quality as cognitive psychology: The applied science of mental mechanisms relating flavour descriptions to chemical and physical stimulation patternsFood Quality and Preference, 1994
- Solute-solvent interactions and the sweet taste of small carbohydrates. Part II: Sweetness intensity and persistence in ethanol-water mixturesFood Chemistry, 1993
- Time‐Intensity Parameters of Selected Carbohydrate and High Potency SweetenersJournal of Food Science, 1993
- SweetenersFood Reviews International, 1987
- INTENSIFICATION OF FRUIT‐FLAVORS BY ASPARTAMEJournal of Food Science, 1979
- The taste of sodium chloride: masking and adaptationChemical Senses, 1978
- ELECTROPHYSIOLOGICAL CORRELATES OF GUSTATORY CROSS ADAPTATIONChemical Senses, 1974
- Interactions between stimuli with different taste qualities☆Physiology & Behavior, 1973
- On the nature of allosteric transitions: A plausible modelJournal of Molecular Biology, 1965