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Food Research International (Ottawa, Ont.)|March 2, 2021
Subthreshold chemesthetic stimulation can enhance flavor lastingness of a soft chewable candyEsther H-J Kim, Dulce Paredes, Lidia Motoi, et al.
American Journal of Epidemiology|September 14, 2006
Dietary fat and risk of postmenopausal breast cancer in a 20-year follow-upEsther H J Kim, Walter C Willett, Graham A Colditz, et al.
Food & Function|November 15, 2021
Bread breakdown pathways during mastication: impact of wheat bran fortificationSuyun Lin, Xiaoxuan Jin, Jing Gao, et al.
Food & Function|March 22, 2022
Ethnicity impact on oral processing behaviour and glycemic response to noodles: Chinese (Asian) vs. New Zealander (Caucasian)Xiaoxuan Jin, Suyun Lin, Jing Gao, et al.
Food & Function|August 16, 2022
Chewing differences in consumers affect the digestion and colonic fermentation outcomes: in vitro studiesEsther H-J Kim, Arran J Wilson, Lidia Motoi, et al.
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