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201908330329

Funded outputs count: 4
Funder award ID: 201908330329
OpenAlex ID: G4457539008
Effect of oral burn on dynamic taste, flavor and mouthfeel perception of tomato soups, curried rice and beef patties
2024 · Cong Lyu, Ciarán G. Forde, et al. · Food Quality and Preference · 8
The heat is on: Consumers modify their oral processing behavior when eating spicy foods
2023 · Cong Lyu, Marlotte Vonk, et al. · Current Research in Food Science · 6
Getting hot: Effect of chili pepper addition on sensory perception of liquid and solid foods
2022 · Cong Lyu, Anne Hendriks, et al. · Journal of Food Science · 14
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Capsaicin burn increases thickness discrimination thresholds independently of chronic chili intake
2021 · Cong Lyu, Daan Schijvens, et al. · Food Research International · 31
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