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Cited by in F6Publishing
For: Spencer M, Dalton P. The third dimension of flavor: A chemesthetic approach to healthier eating (a review). J Sens Stud 2020;35. [DOI: 10.1111/joss.12551] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 1.5] [Reference Citation Analysis]
Number Citing Articles
1 Lyu C, Schijvens D, Hayes JE, Stieger M. Capsaicin burn increases thickness discrimination thresholds independently of chronic chili intake. Food Res Int 2021;149:110702. [PMID: 34600694 DOI: 10.1016/j.foodres.2021.110702] [Reference Citation Analysis]
2 Su T, Gao X, Li H, Zhang L, Han P, Chen H. Frequent spicy food consumption is associated with reduced capsaicin and salty taste sensitivity but unchanged sour taste or intranasal trigeminal sensitivity. Food Quality and Preference 2022;96:104411. [DOI: 10.1016/j.foodqual.2021.104411] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]