Sweet taste intensity is enhanced by temporal fluctuation of aroma and taste, and depends on phase shift

Odor/taste integration and the perception of flavor

Small, D. M., & Prescott, J. (2005) · Experimental Brain Research · doi:10.1007/s00221-005-2376-9 · Cited by 712 · see citing works

Sensory adaptation

Wark, B., Lundstrom, B. N., & Fairhall, A. L. (2007) · Current Opinion in Neurobiology · doi:10.1016/j.conb.2007.07.001 · Cited by 482 · see citing works

Experience-dependent neural integration of taste and smell in the human brain

Small, D. M., Voss, J., Mak, Y. E., Simmons, K. B., Parrish, T., & Gitelman, D. (2004) · Journal of Neurophysiology · doi:10.1152/jn.00050.2004 · Cited by 398 · see citing works

Confusing tastes and smells: How odours can influence the perception of sweet and sour tastes

Stevenson, R. J. (1999) · Chemical Senses · doi:10.1093/chemse/24.6.627 · Cited by 394 · see citing works

Cognitive Contributions to the Perception of Spatial and Temporal Events

Aschersleben, G., Müsseler, J., & Bachmann, T. (1999) · Advances in psychology · doi:10.1016/s0166-4115(99)x8001-0 · Cited by 259 · see citing works

Investigations on multimodal sensory integration: Texture, taste, and ortho- and retronasal olfactory stimuli in concert

Bult, J. H. F., de Wijk, R. A., & Hummel, T. (2007) · Neuroscience Letters · doi:10.1016/j.neulet.2006.09.036 · Cited by 243 · see citing works

Flavour as a psychological construct: implications for perceiving and measuring the sensory qualities of foods

Prescott, J. (1999) · Food Quality and Preference · doi:10.1016/s0950-3293(98)00048-2 · Cited by 241 · see citing works

Odor-Taste Interactions: Effects of Attentional Strategies during Exposure

Prescott, J. (2004) · Chemical Senses · doi:10.1093/chemse/bjh036 · Cited by 213 · see citing works

Odor-induced changes in taste perception

Djordjevic, J., Zatorre, R. J., & Jones-Gotman, M. (2004) · Experimental Brain Research · doi:10.1007/s00221-004-2103-y · Cited by 207 · see citing works

Odour–taste interactions: A way to enhance saltiness in low-salt content solutions

Lawrence, G., Salles, C., Septier, C., Busch, J. L. H. C., & Thomas‐Danguin, T. (2008) · Food Quality and Preference · doi:10.1016/j.foodqual.2008.10.004 · Cited by 203 · see citing works

Volatile flavor release from foods during eating

Taylor, A. J., & Roozen, J. P. (1996) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408399609527749 · Cited by 173 · see citing works

Strawberry odor, but not red color, enhances the sweetness of sucrose solutions

Frank, R. A., Ducheny, K., & Mize, S. J. S. (1989) · Chemical Senses · doi:10.1093/chemse/14.3.371 · Cited by 171 · see citing works

Chapter 15 Meaning, attention, and the “unity assumption” in the intersensory bias of spatial and temporal perceptions

Welch, R. B. (1999) · Advances in psychology · doi:10.1016/s0166-4115(99)80036-3 · Cited by 160 · see citing works

Convergence of sensory systems in the orbitofrontal cortex in primates and brain design for emotion

Rolls, E. T. (2004) · The Anatomical Record Part A Discoveries in Molecular Cellular and Evolutionary Biology · doi:10.1002/ar.a.20126 · Cited by 160 · see citing works

Evaluating the influence of the ‘unity assumption’ on the temporal perception of realistic audiovisual stimuli

Vatakis, A., & Spence, C. J. (2007) · Acta Psychologica · doi:10.1016/j.actpsy.2006.12.002 · Cited by 124 · see citing works

Spatio-temporal constraints for auditory–visual integration

Lewald, J., Ehrenstein, W. H., & Guski, R. (2001) · Behavioural Brain Research · doi:10.1016/s0166-4328(00)00386-7 · Cited by 117 · see citing works

Time‐Intensity Evaluation of Sweetness and Fruitiness and Their Interaction in a Model Solution

Cliff, M. A., & Noble, A. C. (1990) · Journal of Food Science · doi:10.1111/j.1365-2621.1990.tb06784.x · Cited by 113 · see citing works

Influence of mastication on the concentrations of aroma volatiles — some aspects of flavour release and flavour perception

Buettner, A. (2000) · Food Chemistry · doi:10.1016/s0308-8146(00)00199-0 · Cited by 103 · see citing works

Synchronous Period-Doubling in Flicker Vision of Salamander and Man

Crevier, D. W., & Meister, M. (1998) · Journal of Neurophysiology · doi:10.1152/jn.1998.79.4.1869 · Cited by 94 · see citing works

Temporal synchrony and integration of sub-threshold taste and smell signals

Pfeiffer, J. C., Hollowood, T. A., Hort, J., & Taylor, A. J. (2005) · Chemical Senses · doi:10.1093/chemse/bji047 · Cited by 94 · see citing works

Temporal Contrast of Salt Delivery in Mouth Increases Salt Perception

Busch, J. L. H. C., Tournier, C., Knoop, J. E., Kooyman, G., & Smit, G. (2009) · Chemical Senses · doi:10.1093/chemse/bjp007 · Cited by 83 · see citing works

Enhancement of taste intensity through pulsatile stimulation

Meiselman, H. L., & Halpern, B. P. (1973) · Physiology & Behavior · doi:10.1016/0031-9384(73)90257-6 · Cited by 79 · see citing works

Cross adaptation between salts in the chorda tympani nerve of the rat

Smith, D. V., & Frank, M. (1972) · Physiology & Behavior · doi:10.1016/0031-9384(72)90363-0 · Cited by 74 · see citing works

Exhaled Odorant Measurement (EXOM) — A New Approach to Quantify the Degree of In-mouth Release of Food Aroma Compounds

Buettner, A., & Schieberle, P. (2000) · LWT · doi:10.1006/fstl.2000.0708 · Cited by 73 · see citing works

Chapter 11 Visual masking approaches to visual awareness

Macknik, S. L. (2006) · Progress in brain research · doi:10.1016/s0079-6123(06)55011-3 · Cited by 68 · see citing works

Temporal coding in the gustatory system

Hallock, R. M., & DILORENZO, P. (2006) · Neuroscience & Biobehavioral Reviews · doi:10.1016/j.neubiorev.2006.07.005 · Cited by 65 · see citing works

Cross-Modality of Texture and Aroma Perception Is Independent of Orthonasal or Retronasal Stimulation

Visschers, R. W., Jacobs, M. A., Frasnelli, J., Hummel, T. R., Burgering, M. J. M., & Boelrijk, A. E. M. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf060533c · Cited by 54 · see citing works

In vivo measurement of flavour release from mixed phase gels

Taylor, A. J., Besnard, S., Puaud, M., & Linforth, R. (2001) · Biomolecular Engineering · doi:10.1016/s1389-0344(01)00073-9 · Cited by 42 · see citing works

Taste responses to lick-duration stimuli

Halpern, B. P., & Marowitz, L. A. (1973) · Brain Research · doi:10.1016/0006-8993(73)90152-2 · Cited by 38 · see citing works

Sweet taste enhancement through pulsatile stimulation depends on pulsation period not on conscious pulse perception

Burseg, K. M. M., Brattinga, C., de Kok, P. M. T., & Bult, J. H. F. (2010) · Physiology & Behavior · doi:10.1016/j.physbeh.2010.03.007 · Cited by 35 · see citing works

Flicker brightness enhancement and visual nonlinearity

Wu, S., Burns, S. A., Reeves, A., & Elsner, A. E. (1996) · Vision Research · doi:10.1016/0042-6989(95)00226-x · Cited by 31 · see citing works

Effect of Pulsed or Continuous Delivery of Salt on Sensory Perception Over Short Time Intervals

Morris, C., Koliandris, A.-L., Wolf, B., Hort, J., & TAYLOR, A. J. (2009) · Chemosensory Perception · doi:10.1007/s12078-009-9040-x · Cited by 27 · see citing works

In Vivo Flavor Release from Gelatin–Sucrose Gels Containing Droplets of Flavor Compounds

Linforth, R., Pearson, K. S. K., & Taylor, A. J. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf071104x · Cited by 17 · see citing works

Mouth Movements Diminish Taste Adaptation, but Rate of Mouth Movement does not Affect Adaptation

Theunissen, M. J. M., & Kroeze, J. H. A. (1996) · Chemical Senses · doi:10.1093/chemse/21.5.545 · Cited by 14 · see citing works

Magnitude estimation of adaptation to salt using a flow chamber for stimulus delivery

Bujas, Z., Szabó, S. A., Ajduković, D., & Mayer, D. (1991) · Physiology & Behavior · doi:10.1016/0031-9384(91)90311-b · Cited by 9 · see citing works

Time course of recovery from gustatory adaptation to NaCl

Bujas, Z., Szabó, S. A., Ajduković, D., & Mayer, D. (1991) · Perception & Psychophysics · doi:10.3758/bf03212185 · Cited by 8 · see citing works

The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review

Wang, Q. J., Mielby, L. A., Junge, J. Y., Bertelsen, A. S., Kidmose, U., Spence, C., & Byrne, D. V. (2019) · Foods · doi:10.3390/foods8060211 · Cited by 168 · see citing works

Sugar reduction without compromising sensory perception. An impossible dream?

Hutchings, S. C., Low, J. Y. Q., & Keast, R. (2018) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2018.1450214 · Cited by 143 · see citing works

A salty‐congruent odor enhances saltiness: Functional magnetic resonance imaging study

Seo, H., Iannilli, E., Hummel, C., Okazaki, Y., Buschhüter, D., Gerber, J. C., Krammer, G. E., van Lengerich, B., & Hummel, T. R. (2011) · Human Brain Mapping · doi:10.1002/hbm.21414 · Cited by 112 · see citing works

Aroma-related cross-modal interactions for sugar reduction in milk desserts: Influence on consumer perception

Alcaire, F., Antúnez, L., Vidal, L., Giménez, A., & Ares, G. (2017) · Food Research International · doi:10.1016/j.foodres.2017.02.019 · Cited by 92 · see citing works

Factors affecting odour-induced taste enhancement

Spence, C. J. (2021) · Food Quality and Preference · doi:10.1016/j.foodqual.2021.104393 · Cited by 90 · see citing works

How can aroma-related cross-modal interactions be analysed? A review of current methodologies

Poinot, P., Arvisenet, G., Ledauphin, J., Gaillard, J.-L., & Prost, C. (2013) · Food Quality and Preference · doi:10.1016/j.foodqual.2012.10.007 · Cited by 81 · see citing works

Sugar reduction in beverages: Current trends and new perspectives from sensory and health viewpoints

Chen, L., Wu, W., Zhang, N., Bak, K. H., Zhang, Y., & Fu, Y. (2022) · Food Research International · doi:10.1016/j.foodres.2022.112076 · Cited by 80 · see citing works

Characterization of the Aroma-Active Compounds in Banana ( Musa AAA Red green ) and Their Contributions to the Enhancement of Sweetness Perception

Xiao, Z., Chen, H., Niu, Y., & Zhu, J. (2021) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.1c06434 · Cited by 75 · see citing works

Processing of Intraoral Olfactory and Gustatory Signals in the Gustatory Cortex of Awake Rats

Samuelsen, C. L., & Fontanini, A. (2016) · Journal of Neuroscience · doi:10.1523/jneurosci.1926-16.2016 · Cited by 70 · see citing works

Cross-modal Effect of Vanilla Aroma on Sweetness of Different Sweeteners among Chinese and Danish Consumers

Bertelsen, A. S., Zeng, Y., Mielby, L. A., Sun, Y., Byrne, D. V., & Kidmose, U. (2020) · Food Quality and Preference · doi:10.1016/j.foodqual.2020.104036 · Cited by 70 · see citing works

Understanding the oral processing of solid foods: Insights from food structure

Guo, Q. Q. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12745 · Cited by 67 · see citing works

Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an Example

Mahato, D. K., Keast, R., Liem, D. G., Russell, C. G., Cicerale, S., & Gamlath, S. (2020) · Foods · doi:10.3390/foods9101400 · Cited by 73 · see citing works

Strategies for lowering the added sugar in yogurts

Wan, Z., Khubber, S., Dwivedi, M., & Misra, N. N. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.128573 · Cited by 64 · see citing works

Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions

Bertelsen, A. S., Mielby, L. A., Alexi, N., Byrne, D. V., & Kidmose, U. (2020) · Foods · doi:10.3390/foods9020146 · Cited by 63 · see citing works

Sweetness Enhancement by Aromas: Measured by Descriptive Sensory Analysis and Relative to Reference Scaling

Bertelsen, A. S., Mielby, L. A., Alexi, N., Byrne, D. V., & Kidmose, U. (2020) · Chemical Senses · doi:10.1093/chemse/bjaa012 · Cited by 59 · see citing works

Cross-modal interactions as a strategy for sugar reduction in products targeted at children: Case study with vanilla milk desserts

Velázquez, A. L., Vidal, L., Varela, P., & Ares, G. (2019) · Food Research International · doi:10.1016/j.foodres.2019.108920 · Cited by 61 · see citing works

Heterogeneous salt distribution in hot snacks enhances saltiness without loss of acceptability

Emorine, M., Septier, C., Thomas‐Danguin, T., & Salles, C. (2013) · Food Research International · doi:10.1016/j.foodres.2013.01.006 · Cited by 57 · see citing works

Dynamic and static sensory methods to study the role of aroma on taste and texture: A multisensory approach to apple perception

Charles, M., Endrizzi, I., Aprea, E., Zambanini, J., Betta, E., & Gasperi, F. (2017) · Food Quality and Preference · doi:10.1016/j.foodqual.2017.06.014 · Cited by 55 · see citing works

Flavor binding: Its nature and cause

Stevenson, R. J. (2014) · Psychological Bulletin · doi:10.1037/a0033473 · Cited by 52 · see citing works

Neurocognitive mechanisms of odor-induced taste enhancement: A systematic review

Ai, Y., & Han, P. (2022) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2022.100535 · Cited by 51 · see citing works

The influence of agar gel texture on sucrose release

Wang, Z., Yang, K., Brenner, T., Kikuzaki, H., & Nishinari, K. (2013) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2013.09.016 · Cited by 49 · see citing works

Could cider aroma modify cider mouthfeel properties?

Symoneaux, R., Guichard, H., Quéré, J.-M. L., Baron, A., & Chollet, S. (2015) · Food Quality and Preference · doi:10.1016/j.foodqual.2015.04.004 · Cited by 48 · see citing works

Approaches to Enhance Sugar Content in Foods: Is the Date Palm Fruit a Natural Alternative to Sweeteners?

Sayas‐Barberá, E., Paredes, C., Salgado-Ramos, M., Pallarés, N., Ferrer, E., Navarro, C., & Pérez‐Álvarez, J. Á. (2023) · Foods · doi:10.3390/foods13010129 · Cited by 44 · see citing works

Temporal aspects of consumer preferences

Delarue, J., & Blumenthal, D. (2014) · Current Opinion in Food Science · doi:10.1016/j.cofs.2014.12.001 · Cited by 39 · see citing works

The Effects of Odor Quality and Temporal Asynchrony on Modulation of Taste Intensity by Retronasal Odor

Isogai, T., & Wise, P. M. (2016) · Chemical Senses · doi:10.1093/chemse/bjw059 · Cited by 38 · see citing works

Five representative esters and aldehydes from fruits can enhance sweet perception

Xiao, Z., Hu, Y., Niu, Y., Zhang, J., & Yang, B. (2024) · LWT · doi:10.1016/j.lwt.2024.115804 · Cited by 37 · see citing works

Sucrose release from polysaccharide gels

Nishinari, K., & Fang, Y. (2016) · Food & Function · doi:10.1039/c5fo01400j · Cited by 36 · see citing works

Modulation of sweetness perception in confectionary applications

Kistler, T., Pridal, A. A., Bourcet, C., & Denkel, C. (2020) · Food Quality and Preference · doi:10.1016/j.foodqual.2020.104087 · Cited by 34 · see citing works

Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices

Bertelsen, A. S., Mielby, L. A., Byrne, D. V., & Kidmose, U. (2020) · Foods · doi:10.3390/foods9040395 · Cited by 36 · see citing works

Towards human well-being through proper chewing and safe swallowing: multidisciplinary empowerment of food design

Sun‐Waterhouse, D., Kang, W., Ma, C., & Waterhouse, G. I. N. (2021) · Journal of Future Foods · doi:10.1016/j.jfutfo.2021.09.001 · Cited by 33 · see citing works

Inhomogeneous Spatial Distribution of Aroma Compounds in Food Gels for Enhancement of Perceived Aroma Intensity and Muscle Activity during Oral Processing

Nakao, S., Ishihara, S., Nakauma, M., & Funami, T. (2013) · Journal of Texture Studies · doi:10.1111/jtxs.12023 · Cited by 32 · see citing works

The W/O/W emulsion containing FeSO4 in the different phases alters the hedonic thresholds in milk-based dessert

Simiqueli, A. A., Filho, T. L., Minim, L. A., de Oliveira, E. B., Torres, I. V., Vidigal, M. C. T. R., & Minim, V. P. R. (2018) · LWT · doi:10.1016/j.lwt.2018.09.020 · Cited by 25 · see citing works

Natural food and beverage flavour enhancer

Methven, L. (2012) · Elsevier eBooks · doi:10.1533/9780857095725.1.76 · Cited by 21 · see citing works

Effects of Pulsation Rate and Viscosity on Pulsation-Induced Taste Enhancement: New Insights into Texture–Taste Interactions

Burseg, K. M. M., Camacho, S. M., & Bult, J. H. F. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf2002848 · Cited by 18 · see citing works

W/O/W emulsions applied for conveying FeSO4: Physical characteristics and intensity of metallic taste perception

Simiqueli, A. A., de Oliveira, E. B., Minim, L. A., Reis, P. S., Vidigal, M. C. T. R., Filho, T. L., & Minim, V. P. R. (2018) · LWT · doi:10.1016/j.lwt.2018.10.063 · Cited by 18 · see citing works

Study of different technological strategies for sugar reduction in muffin addressed for children

Caporizzi, R., Severini, C., & Derossi, A. (2021) · NFS Journal · doi:10.1016/j.nfs.2021.04.001 · Cited by 16 · see citing works

Assessment of the validity and reliability of temporal sensory evaluation methods used with consumers on controlled stimuli delivered by a gustometer

Visalli, M., Béno, N., Nicolle, L., & Schlich, P. (2023) · Food Quality and Preference · doi:10.1016/j.foodqual.2023.104942 · Cited by 15 · see citing works

Effects of food consistency on perceived intensity and eating behavior using soft gels with varying aroma inhomogeneity

Funami, T., Nakao, S., Isono, M., Ishihara, S., & Nakauma, M. (2015) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2015.08.029 · Cited by 15 · see citing works

Effects of Inhomogeneous Spatial Distribution of Aroma Compounds on Perceived Aroma Intensity and Human Eating Behavior for Neutral pH Gels

Nakao, S., Ishihara, S., Nakauma, M., & Funami, T. (2013) · Food Science and Technology Research · doi:10.3136/fstr.19.675 · Cited by 12 · see citing works

Sweetness Intensity Enhancement by Pulsatile Stimulation: Effects of Magnitude and Quality of Taste Contrast

Burseg, K. M. M., Lieu, H.-Y., & Bult, J. H. F. (2011) · Chemical Senses · doi:10.1093/chemse/bjr062 · Cited by 11 · see citing works

The effects of sweeteners and sweetness enhancers on obesity and diabetes: a review

Jiao, Y., & Wang, Y. (2018) · Journal of Food Bioactives · doi:10.31665/jfb.2018.4166 · Cited by 11 · see citing works

Pre-oxidation drying of Cyclopia plant material to eliminate a bottleneck in conventional manufacture of traditional honeybush tea – impact on infusion quality

Joubert, E., Petrus, A., du Preez, B. V. P., Human, C., Müller, M., van der Rijst, M., de Beer, D., & Moelich, E. I. (2022) · Applied Food Research · doi:10.1016/j.afres.2022.100182 · Cited by 8 · see citing works

Impact of pulsation rate and viscosity on taste perception – Application of a porous medium model for human tongue surface

Wu, Z., & Zhao, K. (2021) · Computers in Biology and Medicine · doi:10.1016/j.compbiomed.2021.104419 · Cited by 7 · see citing works

Taste Enhancement by Pulsatile Stimulation Is Receptor Based But Independent of Receptor Type

Burseg, K. M. M., Camacho, S. M., & Bult, J. H. F. (2012) · Chemosensory Perception · doi:10.1007/s12078-012-9126-8 · Cited by 7 · see citing works

Context Effect on Temporal Resolution of Olfactory–Gustatory, Visual–Gustatory, and Olfactory–Visual Synchrony Perception

Gotow, N., & Kobayakawa, T. (2020) · Chemosensory Perception · doi:10.1007/s12078-020-09282-z · Cited by 6 · see citing works

Processing of Intraoral Olfactory and Gustatory Signals in the Gustatory Cortex of Awake Rats

Samuelsen, C. L., & Fontanini, A. (2017) · Journal of Neuroscience · doi:10.1523/jneurosci.1926-16.2017 · Cited by 5 · see citing works

Layered food designs to create appetizing desserts: A proof-of-concept study

Chow, C. Y., Rodríguez, R. M., Riantiningtyas, R. R., Munk, M. B., Ahrné, L., & Bredie, W. L. P. (2023) · Food Research International · doi:10.1016/j.foodres.2023.112955 · Cited by 5 · see citing works

Exploring the effects of structure and melting on sweetness in additively manufactured chocolate

Burkard, J., Kohler, L., Caciagli, S., Herren, N., Kozamernik, M., Mantovani, S., Windhab, E. J., & Denkel, C. (2024) · Scientific Reports · doi:10.1038/s41598-024-58838-6 · Cited by 4 · see citing works

Cross-modal spicy enhancement with odour and electrical tongue stimulation

Ohno, M., Battistel, L., Pojer, C., Narumi, T., & Zampini, M. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117667 · Cited by 4 · see citing works

Heat treatment improves the sensory properties of the ultrafiltration by‐product of honeybush (Cyclopia genistoides) extract

Miller, N., Petrus, A., Moelich, E. I., Müller, M., de Beer, D., van der Rijst, M., & Joubert, E. (2021) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.11440 · Cited by 4 · see citing works

Determining Product Development and Consumer Strategies with Food Texture-Aroma Interactions

Keser, G., & Özcan, T. (2020) · International Journal of Scientific and Technological Research · doi:10.7176/jstr/6-10-04 · Cited by 2 · see citing works

Oral coatings: a study on the formation, clearance and perception

Camacho, S. M. (2015) · doi:10.18174/361735

食品のテクスチャー・味・香りの相互関係

Nishinari, K. (2014) · doi:10.11274/bimi.13.2_18

Evaluating sweetness-enhancement claims in sugar-reduced sweet bakery products: Matrix constraints and validation priorities

Zhang, S., Xiao, J., Ma, Y., Gong, J., Hou, G., Miao, S., Zheng, B., & Zhang, L. (2026) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2026.106106

Taste responses to lick-duration stimuli

Halpern, B. P., & Marowitz, L. A. (1973) · Brain Research · doi:10.1016/0006-8993(73)90152-2 · Cited by 38 · see citing works

Sweet taste enhancement through pulsatile stimulation depends on pulsation period not on conscious pulse perception

Burseg, K. M. M., Brattinga, C., de Kok, P. M. T., & Bult, J. H. F. (2010) · Physiology & Behavior · doi:10.1016/j.physbeh.2010.03.007 · Cited by 35 · see citing works

Taste enhancement through pulsatile stimulation: Intensity is modulated by pulse frequency

Johannes-Hendrikus, F.-B. (2009) · Frontiers in Human Neuroscience · doi:10.3389/conf.neuro.09.2009.12.003

Sweetness Intensity Enhancement by Pulsatile Stimulation: Effects of Magnitude and Quality of Taste Contrast

Burseg, K. M. M., Lieu, H.-Y., & Bult, J. H. F. (2011) · Chemical Senses · doi:10.1093/chemse/bjr062 · Cited by 11 · see citing works

Articles Highlighted

McClintock, T. S., & Meyerhof, W. (2011) · Chemical Senses · doi:10.1093/chemse/bjr118