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Improving the Palatability of Salt-Reduced Food Usinq Dried Bonito StockMANABE, Mariko; ISHIZAKI, Sanae; YOSHIOKA, Tatsuhito et al.Journal of food science. 2009, Vol 74, Num 7, issn 0022-1147, S315-S321Article

Palatability: response to nutritional need or need-free stimulation of appetite?YEOMANS, Martin R; BLUNDELL, John E; LESHEM, Micah et al.British journal of nutrition. 2004, Vol 92, pp S3-S14, issn 0007-1145, SUP1Conference Paper

Microwavable foods satisfy need for speed and palatabilityBERTRAND, Kate.Food technology (Chicago). 2005, Vol 59, Num 1, pp 30-34, issn 0015-6639, 5 p.Article

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Inhibition of fatty acid β-oxidation attenuates the reinforcing effects and palatability to fatSUZUKI, Ayako; YAMANE, Tsuyoshi; FUSHIKI, Tohru et al.Nutrition (Burbank, Los Angeles County, Calif.). 2006, Vol 22, Num 4, pp 401-407, issn 0899-9007, 7 p.Article

Effects of palatability and learned satiety on energy density influences on breakfast intake in humansYEOMANS, Martin R; WEINBERG, Laura; JAMES, Sarah et al.Physiology & behavior. 2005, Vol 86, Num 4, pp 487-499, issn 0031-9384, 13 p.Article

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Plaisir et chocolat : danger ? : Sucre, sucreries, chocolat, quelle place? = Pleasure and chocolate : peril ?WAYSFELD, B.Sciences des aliments. 2007, Vol 27, Num 4-5, pp 361-366, issn 0240-8813, 6 p.Article

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Palatability of tree foliage to chewing insects: a comparison between a temperate and a tropical siteBASSET, Y.Acta oecologica (Montrouge). 1994, Vol 15, Num 2, pp 181-191, issn 1146-609XArticle

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Effects of antioxidants on rancidity development and palatability of frozen bacon = Effets des antioxydants sur le développement de la rancidité et sur la palatabilité du lard de poitrine réfrigéréJEREMIAH, L. E.Journal of food protection. 1985, Vol 48, Num 8, pp 653-658, issn 0362-028XArticle