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Attributes believed to impact flavor: An opinion surveyDELWICHE, Jeannine F.Journal of sensory studies. 2003, Vol 18, Num 4, pp 347-352, issn 0887-8250, 6 p.Article

Neurogenic placodes : a common frontGRAHAM, A; BEGBIE, J.Trends in neurosciences (Regular edition). 2000, Vol 23, Num 7, pp 313-316, issn 0166-2236Article

Defining and characterizing the nutty attribute across food categoriesMILLER, Ashley E; CHAMBERS, Edgar; JENKINS, Alicia et al.Food quality and preference. 2013, Vol 27, Num 1, pp 1-7, issn 0950-3293, 7 p.Article

Sensory and Instrumental Analysis for Slipperiness and Compliance of Food during SwallowingSEO, H.-S; HWANG, I. K; HAN, T. R et al.Journal of food science. 2007, Vol 72, Num 9, issn 0022-1147, S707-S713Article

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Effects and influences of motivation on trained panelistsLUND, Cynthia M; JONES, Veronika S; SPANITZ, Susan et al.Food quality and preference. 2009, Vol 20, Num 4, pp 295-303, issn 0950-3293, 9 p.Article

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Methods to analyse sensory profiling data: a comparisonMEYNERS, Michael.Food quality and preference. 2003, Vol 14, Num 5-6, pp 507-514, issn 0950-3293, 8 p.Conference Paper

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Sensory methodologies and the taste of waterTEILLET, Eric; SCHLICH, Pascal; URBANO, Christine et al.Food quality and preference. 2010, Vol 21, Num 8, pp 967-976, issn 0950-3293, 10 p.Conference Paper

Visualization of sensory profiling data for performance monitoringTOMIC, Oliver; NILSEN, Asgeir; MARTENS, Magni et al.Lebensmittel - Wissenschaft + Technologie. 2007, Vol 40, Num 2, pp 262-269, issn 0023-6438, 8 p.Article

Determination of the sensory attributes of a Spanish dry-cured sausageRUIZ PEREZ-CACHO, M. P; GALAN-SOLDEVILLA, H; CRESPO, F. Leon et al.Meat science. 2005, Vol 71, Num 4, pp 620-633, issn 0309-1740, 14 p.Article

Seeing is perceiving?FRIEMAN, Catherine; GILLINGS, Mark.World archaeology. 2007, Vol 39, Num 1, pp 4-16, issn 0043-8243, 13 p.Article

Intraneural microstimulation in humansOCHOA, José L.Neuroscience letters. 2010, Vol 470, Num 3, pp 162-167, issn 0304-3940, 6 p.Article

Some new tools for visualising multi-way sensory dataDAHL, T; TOMIC, O; WOLD, J. P et al.Food quality and preference. 2008, Vol 19, Num 1, pp 103-113, issn 0950-3293, 11 p.Article

Mass customisation and Sensory assessmentBUSCH, P; EISFELD, W.SÖFW-journal. 2002, Vol 128, Num 3, pp 16-21, issn 0942-7694, 4 p.Article

Saveurs et arômes sont-ils indissociables ? = Are taste and aroma indissociableCHAVIGNY, Caroline.Arômes ingrédients additifs. 2002, Num 38, pp 26-28, issn 1260-9978Article

Recent advances in mechanisms of odor perceptionHOLLEY, A.Water science and technology. 1999, pp 79-84, issn 0273-1223, isbn 0-08-043664-1Conference Paper

Perceived texture : direct and indirect methods for use in product developmentJACK, F. R; PATERSON, A; PIGGOTT, J. R et al.International journal of food science & technology. 1995, Vol 30, Num 1, pp 1-12, issn 0950-5423Article

Communiquer le sensoriel (Montpellier, 13-14 mars 2003) = Communicating on sensories (Montpellier, March 13-14 2003)Communicating on sensories. ColloquiumCommuniquer le sensoriel. Colloque. 2003, 205 p.Conference Proceedings

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Cranial nerves and sensory centres―a matter of definition? Hypoglossal and other afferents of the avian sensory trigeminal systemDUBBELDAM, J. L.Zoologische Jahrbücher. Abteilung für Anatomie und Ontogenie der Tiere. 1992, Vol 122, Num 2, pp 179-186, issn 0044-5177Conference Paper