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在“Elsevier电子期刊”中，命中：466条，耗时：0.0199633 秒

在所有数据库中总计命中：632条

1.Recalled taste intensity, liking and habitual intake of commonly consumed foods

作者：Marilyn C. Cornelis^a ; ^{marilyn.cornelis@northwestern.edu} ; Michael G. Tordoff^b ; Ahmed El-Sohemy^c ; Rob M. van Dam^d

关键词：Bitter ; Salty ; Sour ; Fatty ; Sweet ; Taste ; Liking

刊名：Appetite

出版年：2017

2.The relationship between taste and nutrient content in commercially available foods from the United States

作者：Astrid W.B. van Langeveld^a ; Shannon Gibbons^b ; Yvonne Koelliker^b ; Gail V. Civille^b ; Jeanne H.M. de Vries^a ; Cees de Graaf^a ; Monica Mars^a ; ^{monica.mars@wur.nl}

关键词：Taste intensity ; Nutrient content ; Food form ; Real-life foods

刊名：Food Quality and Preference

出版年：2017

3.Pre-fermentative cold maceration, saignée, and various thermal treatments as options for modulating volatile aroma and phenol profiles of red wine

作者：Igor Lukić^a ; ^b ; ^{igor@iptpo.hr} ; Irena Budić-Leto^c ; Marijan Bubola^a ; Kristijan Damijanić^d ; Mario Staver^d

关键词：Red wine ; Maceration ; Cold pre-fermentation ; Heating ; Aroma ; Phenols

刊名：Food Chemistry

出版年：2017

4.Cross-modal taste and aroma interactions: Cheese flavour perception and changes in flavour character in multicomponent mixtures

作者：Jun Niimi^a ; ^{jun.niimi@adelaide.edu.au" class="auth_mail" title="E-mail the corresponding author} ; Amy R. Overington^b ; Patrick Silcock^a ; Phil J. Bremer^a ; Conor M. Delahunty^c ; ¹

关键词：Cross-modal ; Interactions ; Aroma-taste ; Cheese flavour intensity ; Cheese flavour character

刊名：Food Quality and Preference

出版年：2016

5.Zinc sulfate taste acuity reflects dietary zinc intake in males

作者：Matthew J. Zdilla^a ; ^b ; ^{mzdilla@westliberty.edu" class="auth_mail" title="E-mail the corresponding author} ; Julia R. Saling^c ; ¹ ; ^{jsaling@neomed.edu" class="auth_mail" title="E-mail the corresponding author} ; Leah D. Starkey^d ; ¹ ; ^{ldstarkey@mix.wvu.edu" class="auth_mail" title="E-mail the corresponding author}

关键词：Nutrition assessment ; Nutritional deficiency ; Taste ; Taste perception ; Zinc deficiency ; Zinc taste test

刊名：Clinical Nutrition ESPEN

出版年：2016

6.Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract

作者：Olayide Oladokun^a ; Amparo Tarrega^a ; Sue James^b ; Trevor Cowley^b ; Frieda Dehrmann^b ; Katherine Smart^b ; David Cook^a ; Joanne Hort^a ; ^{joanne.hort@nottingham.ac.uk" class="auth_mail" title="E-mail the corresponding author}

关键词：Beer ; Bitterness intensity ; Bitterness character ; Taste-aroma interactions ; Trigeminal sensation ; Hop aroma extract

刊名：Food Research International

出版年：2016

7.Taste intensity modulates effective connectivity from the insular cortex to the thalamus in humans

作者：Andy Wai Kan Yeung^a ; ^{ndyeung@hku.hk" class="auth_mail" title="E-mail the corresponding author} ; Hiroki C. Tanabe^c ; ^{htanabe@lit.nagoya-u.ac.jp" class="auth_mail" title="E-mail the corresponding author} ; Justin Long Kiu Suen^a ; ^b ; Tazuko K. Goto^a ; ^b ; ¹ ; ^{tkgoto@tdc.ac.jp" class="auth_mail" title="E-mail the corresponding author}

关键词：BMA ; Bayesian model averaging ; BMI ; body mass index ; BMS ; Bayesian model selection ; DCM ; dynamic causal modeling ; fMRI ; functional magnetic resonance imaging ; GLM ; general linear model ; Ins ; insula ; NaCl ; sodium chloride ; PCG ; postcentral gyrus ; pFWE ; familywise error corrected p ; punc ; uncorrected p ; ROI ; region of interest ; Tha ; thalamus ; VAS ; visual analog scale

刊名：NeuroImage

出版年：2016

8.The official method for olive oil sensory evaluation: An expository revision of certain sections of the method and a viable means for confirming the attribute intensities

作者：Mauro Amelio ; ^{mlaa2004@libero.it" class="auth_mail" title="E-mail the corresponding author}

关键词：Olive oil ; Sensory evaluation ; Group detection threshold ; Selection of tasters ; Formula for the intensity rating method ; Attribute intensity assessment ; International Olive Council (IOC) ; Organizzazione Nazionale Assaggiatori Oli di Oliva (ONAOO)

刊名：Trends in Food Science & Technology

出版年：2016

9.Alterations in taste perception as a result of hyperbaric oxygen therapy

关键词：Taste ; Food preference ; Hyperbaric oxygen therapy ; Non-healing wound

刊名：Appetite

出版年：2016

10.Microstructural investigation using synchrotron radiation X-ray microtomography reveals taste-masking mechanism of acetaminophen microspheres

作者：Zhen Guo^a ; ^b ; ¹ ; Xianzhen Yin^a ; ^c ; ¹ ; Congbiao Liu^a ; ^d ; Li Wu^a ; Weifeng Zhu^d ; Qun Shao^c ; Peter York^c ; ^{p.york@bradford.ac.uk" class="auth_mail" title="E-mail the corresponding author} ; Laurence Patterson^b ; ^{l.h.patterson@bradford.ac.uk" class="auth_mail" title="E-mail the corresponding author} ; Jiwen Zhang^a ; ^d ; ^{jwzhang@simm.ac.cn" class="auth_mail" title="E-mail the corresponding author}

关键词：Taste masking ; Lipid microspheres ; Dissolution test ; Microstructure ; Synchrotron radiation X-ray computed microtomography ; Three dimensional reconstruction

刊名：International Journal of Pharmaceutics

出版年：2016

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