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Saltiness Enhancement by the Characteristic Flavor of Dried Bonito StockMANABE, M.Journal of food science. 2008, Vol 73, Num 6, issn 0022-1147, S321-S325Article

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All full upCLARKE, R.Dairy industries international. 1998, Vol 63, Num 2, pp 25-27, issn 0308-8197, 2 p.Article

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Palatability of beef skirt steaks as influenced by grade/maturity group, anatomical location and mechanical tenderization = Influence de la catégorie de qualité et du degré de maturation, de la localisation anatomique et de l'attendrissage mécanique sur la palatabilité des steaks de hampe de boeufRECIO, H. A; FRADELLA, L. C; CROSS, H. R et al.Journal of food science. 1988, Vol 53, Num 6, pp 1628-1630, issn 0022-1147Article

National consumer retail beef study : palatability evaluations of beef loin steaks that differed in marbling = Analyse nationale, chez les consommateurs, de la viande de boeuf vendue au détail : évaluation de la palatabilité des steaks de longe de boeuf différant par leur degré de persillageSAVELL, J. W; BRANSON, R. E; CROSS, H. R et al.Journal of food science. 1987, Vol 52, Num 3, pp 517-532, issn 0022-1147, 4 p.Article

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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

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Chemical components, palatability, antioxidant activity and antimutagenicity of oncom miso using a mixture of fermented soybeans and okara with Neurospora intermediaMATSUO, Masako.Journal of nutritional science and vitaminology. 2006, Vol 52, Num 3, pp 216-222, issn 0301-4800, 7 p.Article

Individual differences in the use of pleasantness and palatability ratingsYEOMANS, M. R; SYMES, T.Appetite (Print). 1999, Vol 32, Num 3, pp 383-394, issn 0195-6663Article

Palatability and the micro-structure of feeding in humans : The appetizer effectYEOMANS, M. R.Appetite (Print). 1996, Vol 27, Num 2, pp 119-133, issn 0195-6663Article

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Consumer sensory acceptance and value of wet-aged and dry-aged beef steaksSITZ, B. M; CALKINS, C. R; FEUZ, D. M et al.Journal of animal science. 2006, Vol 84, Num 5, pp 1221-1226, issn 0021-8812, 6 p.Article

Consumer sensory acceptance and value of domestic, Canadian, and Australian grass-fed beef steaksSITZ, B. M; CALKINS, C. R; FEUZ, D. M et al.Journal of animal science. 2005, Vol 83, Num 12, pp 2863-2868, issn 0021-8812, 6 p.Article

Glutamate and the flavor of foodsHALPERN, B. P.The Journal of nutrition. 2000, Vol 130, Num 4, pp 910S-914S, issn 0022-3166, SUPConference Paper

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Effects of anxiety on eating : does palatability moderate distress-induced overeating in dieters ?POLIVY, J; HERMAN, C. P; MCFARLANE, T et al.Journal of abnormal psychology (1965). 1994, Vol 103, Num 3, pp 505-510, issn 0021-843XArticle

Dynamic contrast: a sensory contribution to palatabilityHYDE, R. J; WITHERLY, S. A.Appetite (Print). 1993, Vol 21, Num 1, pp 1-16, issn 0195-6663Article