Oral processing and bolus properties drive the dynamics of salty and texture perceptions of bread

Food oral processing—A review

Jianshe Chen · Food Hydrocolloids · 2007 · 756 citations

Nutrition, Food Analysis, Food Processing Facilities +6

Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity

N. Pineau, Pascal Schlich, Sylvie Cordelle et al. · Food Quality and Preference · 2009 · 660 citations · Full text

Temporal Dominance, Cognitive Science, Tds Curves +13

The impact of perceptual interactions on perceived flavor

Jeannine Delwiche · Food Quality and Preference · 2003 · 544 citations

Perceived Flavor, Cognitive Science, User Experience +7

The influence of product and oral characteristics on swallowing

Lina Engelen, Anneke Fontijn-Tekamp, Andries van der Bilt · Archives of Oral Biology · 2005 · 291 citations

Nutrition, Oral Cavity, Oral Hygiene +5

Perception of oral food breakdown. The concept of sensory trajectory

Francine Lenfant, Chrystel Loret, Nicolas Pineau et al. · Appetite · 2009 · 245 citations

Behavioral Sciences, Sensory Science (Food Sensory Science), Taste Perception +6