Taste Responses to Chocolate Pudding with Different Sucrose Concentrations through Physiological and Explicit Self-Reported Measures

The past few decades have seen significant methodological and theoretical change within sensory science, including in food sciences. The physiological reaction to the Autonomous Nervous System (ANS) provides insightful information in interpreting consumers’ sensory and affective reactions. In this r...

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Dettagli Bibliografici
Pubblicato in:Foods
Autori principali: Martinez-Levy, Ana C., Moneta, Elisabetta, Rossi, Dario, Trettel, Arianna, Peparaio, Marina, Saggia Civitelli, Eleonora, Di Flumeri, Gianluca, Cherubino, Patrizia, Babiloni, Fabio, Sinesio, Fiorella
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI 2021
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Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC8303925/
https://ncbi.nlm.nih.gov/pubmed/34359397
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10071527
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