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Physiology & Behavior|August 31, 2010
Taste mixture interactions: suppression, additivity, and the predominance of sweetnessBarry G Green, Juyun Lim, Floor Osterhoff, et al.Food Chemistry|September 17, 2022
Chromatographic fractionation of food-grade oligosaccharides: Recognizing and avoiding sensory-relevant impuritiesToren S Andrewson, Laura E Martin, Juyun Lim, et al.Chemical Senses|October 6, 2017
Oral Digestion and Perception of Starch: Effects of Cooking, Tasting Time, and Salivary α-Amylase ActivityTrina J Lapis, Michael H Penner, Amy S Balto, et al.Journal of the Science of Food and Agriculture|October 25, 2019
American consumers' perception and acceptance of an ethnic food with strong flavor: a case study of Kimchi with varying levels of red pepper and fish sauceHee-Jung Park, Jung-Min Ko, Juyun Lim, et al.Journal of Agricultural and Food Chemistry|April 21, 2023
Taste Detection of Maltooligosaccharides with Varying Degrees of PolymerizationLaura E Martin, Toren S Andrewson, Michael H Penner, et al.Journal of Agricultural and Food Chemistry|April 14, 2026
Taste Perception of Branched MaltooligosaccharidesShashwat Damani, Li Tan, Christian Heiss, et al.Nutrition Research and Practice|February 3, 2011
Effects of a soluble dietary fibre NUTRIOSE® on colonic fermentation and excretion rates in ratsLaetitia Guerin-Deremaux, Florence Ringard, Fabrice Desailly, et al.Food Chemistry|November 16, 2021
Chromatographic preparation of food-grade prebiotic oligosaccharides with defined degree of polymerizationMegan C Y Ooi, Xiaojie Zhang, Christopher M Beaudry, et al.Food & Nutrition Research|April 18, 2015
NUTRALYS(®) pea protein: characterization of in vitro gastric digestion and in vivo gastrointestinal peptide responses relevant to satietyJoost Overduin, Laetitia Guérin-Deremaux, Daniel Wils, et al.Chemical Senses|January 31, 2004
Metallic taste and retronasal smellHarry T Lawless, Serena Schlake, John Smythe, et al.Pageof 8