These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

225 related articles for article (PubMed ID: 17045954)

  • 1. Instrumental and sensory quantification of oral coatings retained after swallowing semi-solid foods.
    Prinz JF; Huntjens L; de Wijk RA
    Arch Oral Biol; 2006 Dec; 51(12):1071-9. PubMed ID: 17045954
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Colloidal aspects of texture perception.
    van Vliet T; van Aken GA; de Jongh HH; Hamer RJ
    Adv Colloid Interface Sci; 2009 Aug; 150(1):27-40. PubMed ID: 19457463
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Vibromyography of oral processing varies with type of semi-solid food and with sensory judgements.
    de Wijk RA; Polet IA; Bult JH; Prinz JF
    Physiol Behav; 2008 Oct; 95(3):521-6. PubMed ID: 18727932
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Assessing lipid coating of the human oral cavity after ingestion of fatty foods.
    Pivk U; Ulrih NP; Juillerat MA; Raspor P
    J Agric Food Chem; 2008 Jan; 56(2):507-11. PubMed ID: 18095646
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Oral movements and the perception of semi-solid foods.
    de Wijk RA; Janssen AM; Prinz JF
    Physiol Behav; 2011 Sep; 104(3):423-8. PubMed ID: 21570419
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Sensory design of foods for the elderly.
    Hall G; Wendin K
    Ann Nutr Metab; 2008; 52 Suppl 1():25-8. PubMed ID: 18382074
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The role of alpha-amylase in the perception of oral texture and flavour in custards.
    de Wijk RA; Prinz JF; Engelen L; Weenen H
    Physiol Behav; 2004 Oct; 83(1):81-91. PubMed ID: 15501494
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Solid cheese consumption: quantification of oral coating.
    Repoux M; Septier C; Palicki O; Guichard E; Feron G; Laboure H
    Arch Oral Biol; 2012 Jan; 57(1):81-6. PubMed ID: 22024404
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Lipid deposition on the tongue after oral processing of medium-chain triglycerides and impact on the perception of mouthfeel.
    Pivk U; Godinot N; Keller C; Antille N; Juillerat MA; Raspor P
    J Agric Food Chem; 2008 Feb; 56(3):1058-64. PubMed ID: 18173239
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Multimodal mechanisms of food creaminess sensation.
    Chen J; Eaton L
    Food Funct; 2012 Dec; 3(12):1265-70. PubMed ID: 22929998
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Sensory and instrumental analysis for slipperiness and compliance of food during swallowing.
    Seo HS; Hwang IK; Han TR; Kim IS
    J Food Sci; 2007 Nov; 72(9):S707-13. PubMed ID: 18034757
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Mechanisms for sensing fat in food in the mouth: Presented at the Symposium "The Taste for Fat: New Discoveries on the Role of Fat in Sensory Perception, Metabolism, Sensory Pleasure and Beyond" held at the Institute of Food Technologists 2011 Annual Meeting, New Orleans, LA, USA., June 12, 2011.
    Rolls ET
    J Food Sci; 2012 Mar; 77(3):S140-2. PubMed ID: 22384967
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Revisiting sugar-fat mixtures: sweetness and creaminess vary with phenotypic markers of oral sensation.
    Hayes JE; Duffy VB
    Chem Senses; 2007 Mar; 32(3):225-36. PubMed ID: 17204520
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The effects of food viscosity on bite size, bite effort and food intake.
    de Wijk RA; Zijlstra N; Mars M; de Graaf C; Prinz JF
    Physiol Behav; 2008 Oct; 95(3):527-32. PubMed ID: 18721823
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Optimizing the sensory characteristics and acceptance of canned cat food: use of a human taste panel.
    Pickering GJ
    J Anim Physiol Anim Nutr (Berl); 2009 Feb; 93(1):52-60. PubMed ID: 19386008
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Oral processing assessed by M-mode ultrasound imaging varies with food attribute.
    de Wijk RA; Wulfert F; Prinz JF
    Physiol Behav; 2006 Aug; 89(1):15-21. PubMed ID: 16820180
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The primate amygdala: Neuronal representations of the viscosity, fat texture, temperature, grittiness and taste of foods.
    Kadohisa M; Verhagen JV; Rolls ET
    Neuroscience; 2005; 132(1):33-48. PubMed ID: 15780464
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Sensory correlation of glucose levels in a starch-based semi-solid model system before and after alpha-amylase breakdown.
    Prinz JF; de Wijk RA
    Arch Oral Biol; 2007 Feb; 52(2):168-72. PubMed ID: 17098209
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of barium sulfate contrast medium on rheology and sensory texture attributes in a model food.
    Ekberg O; Bulow M; Ekman S; Hall G; Stading M; Wendin K
    Acta Radiol; 2009 Mar; 50(2):131-8. PubMed ID: 19052936
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Amount of ingested custard dessert as affected by its color, odor, and texture.
    de Wijk RA; Polet IA; Engelen L; van Doorn RM; Prinz JF
    Physiol Behav; 2004 Sep; 82(2-3):397-403. PubMed ID: 15276804
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.