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Publisher: Elsevier

Volume 7, Number 12, 1 December 1996

Interactions among salty, sour and bitter compounds
pp. 390-399(10)
Author: Breslin, P.A.S.

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How are bitter and sweet tastes related?
pp. 399-403(5)
Author: Walters, D.E.

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Towards an improved understanding of sweetener synergy
pp. 403-407(5)
Author: Birch, G.G.

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Interactions between umami and other flavor characteristics
pp. 407-411(5)
Authors: Fuke, S.; Ueda, Y.

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Are there 'basic' tastes?
pp. 411-415(5)
Author: delwiche, J.

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Chemesthesis: Pungency as a component of flavor
pp. 415-420(6)
Author: Green, B.G.

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Taste-aroma interactions
pp. 439-444(6)
Author: Noble, A.C.

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Flavour release in the mouth
pp. 444-448(5)
Authors: Taylor, A.J.; Linforth, R.S.T.

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Physiological effects of flavour perception
pp. 448-452(5)
Author: Teff, K.L.

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Basic flavor research and the food industry
pp. 457-458(2)
Author: Beauchamp, G.K.

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