Temporal Synchrony and Integration of Sub-threshold Taste and Smell Signals von Pfeiffer, Johann C., Hollowood, Tracey A., Hort, Joanne, Taylor, Andrew J.

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Oral Shear Stress Predicts Flavour Perception in Viscous Solutions von Cook, David J., Hollowood, Tracey A., Linforth, Robert S.T., Taylor, Andrew J.

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Flavour and aroma of fresh basil are affected by temperature von Chang, X, Alderson, P.G, Hollowood, T.A, Hewson, L, Wright, C.J

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Correlating instrumental measurements of texture and flavour release with human perception von Cook, David J., Hollowood, Tracey A., Linforth, Robert S. T., Taylor, Andrew J.

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Perception of taste intensity in solutions of random-coil polysaccharides above and below c von Cook, David J, Hollowood, Tracey A, Linforth, Robert S.T, Taylor, Andrew J

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Using vane geometry for measuring the texture of stirred yogurt von Martin, F.L, Parker, A, Hort, J, Hollowood, T.A, Taylor, A.J

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Consensus Methods for Descriptive Analysis von Chambers, Edgar

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Quantitative Descriptive Analysis von Sidel, Joel L, Bleibaum, Rebecca N, Tao, K.W. Clara

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Flash Profile Method von Bredie, Wender L.P, Liu, Jing, Dehlholm, Christian, Heymann, Hildegarde

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Statistical Analysis of Descriptive Data von Hasted, Anne

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Free Choice Profiling von Punter, Pieter H

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Introduction to Descriptive Analysis von Kemp, Sarah E, Ng, May, Hollowood, Tracey, Hort, Joanne

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Polarized Sensory Positioning von Ares, Gastón, Antúnez, Lucía, Saldamando, Luis, Giménez, Ana

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Ranking and Rank‐Rating von Cleaver, Graham

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Check‐All‐That‐Apply and Free Choice Description von Buck, Dominic, Kemp, Sarah E

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Spectrum™ Method von Dus, Clare, Stapleton, Lee, Trail, Amy, Krogmann, Annlyse Retiveau, Civille, Gail Vance

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Application of Descriptive Sensory Analysis to Food and Drink Products von Beeren, Cindy

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Setting Up and Training a Descriptive Analysis Panel von Everitt, Margaret A

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Quantitative Flavour Profiling von Davodeau, Sophie, Adam, Christel

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Projective Mapping & Sorting Tasks von Valentin, Dominique, Chollet, Sylvie, Nestrud, Michael, Abdi, Hervé

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