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Page 1
The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review.
Foods. 2019 Jun 14;8(6):211. doi: 10.3390/foods8060211.
Foods. 2019.
PMID: 31208021
Free PMC article.
Review.
Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions.
Bertelsen AS, Mielby LA, Alexi N, Byrne DV, Kidmose U.
Bertelsen AS, et al.
Foods. 2020 Feb 1;9(2):146. doi: 10.3390/foods9020146.
Foods. 2020.
PMID: 32024062
Free PMC article.
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Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices.
Bertelsen AS, Mielby LA, Byrne DV, Kidmose U.
Bertelsen AS, et al.
Foods. 2020 Mar 30;9(4):395. doi: 10.3390/foods9040395.
Foods. 2020.
PMID: 32235577
Free PMC article.
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See, Feel, Taste: The Influence of Receptacle Colour and Weight on the Evaluation of Flavoured Carbonated Beverages.
Mielby LA, Wang QJ, Jensen S, Bertelsen AS, Kidmose U, Spence C, Byrne DV.
Mielby LA, et al. Among authors: bertelsen as.
Foods. 2018 Jul 26;7(8):119. doi: 10.3390/foods7080119.
Foods. 2018.
PMID: 30049964
Free PMC article.
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Taste Interactions between Sweetness of Sucrose and Sourness of Citric and Tartaric Acid among Chinese and Danish Consumers.
Junge JY, Bertelsen AS, Mielby LA, Zeng Y, Sun YX, Byrne DV, Kidmose U.
Junge JY, et al. Among authors: bertelsen as.
Foods. 2020 Oct 9;9(10):1425. doi: 10.3390/foods9101425.
Foods. 2020.
PMID: 33050242
Free PMC article.
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