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The contribution of texture contrasts and combinations to food acceptance across cultures.
Pellegrino, Robert; Cheon, Bobby K; Forde, Ciarán G; Oleszkiewicz, Anna; Pieniak, Michal; Luckett, Curtis R.
Affiliation
  • Pellegrino R; Department of Food Science, University of Tennessee, Knoxville, Tennessee.
  • Cheon BK; Smell & Taste Clinic, Department of Otorhinolaryngology Technische Universität Dresden, Dresden, Germany.
  • Forde CG; Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), Singapore, Singapore.
  • Oleszkiewicz A; School of Social Sciences (Psychology), Nanyang Technological University, Singapore, Singapore.
  • Pieniak M; Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), Singapore, Singapore.
  • Luckett CR; Department of Physiology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore.
J Texture Stud ; 51(2): 225-231, 2020 04.
Article in En | MEDLINE | ID: mdl-31697403
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cultural Characteristics / Feeding Behavior / Food Preferences Type of study: Prognostic_studies Limits: Adolescent / Adult / Aged / Female / Humans / Male / Middle aged Country/Region as subject: America do norte / Asia / Europa Language: En Journal: J Texture Stud Year: 2020 Document type: Article Country of publication: United kingdom
Fulltext
Add to My VHL
Print
XML
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cultural Characteristics / Feeding Behavior / Food Preferences Type of study: Prognostic_studies Limits: Adolescent / Adult / Aged / Female / Humans / Male / Middle aged Country/Region as subject: America do norte / Asia / Europa Language: En Journal: J Texture Stud Year: 2020 Document type: Article Country of publication: United kingdom