1. Biblio

Biblio

Found 18 results
Author Title Type [ Year(Asc)]
Filters: Author is Lim, Juyun  [Clear All Filters]
2016
G. Turbes, Linscott, T. D., Tomasino, E., Waite-Cusic, J., Lim, J., and Meunier-Goddik, L., “Evidence of terroir in milk sourcing and its influence on Cheddar cheese.”, J Dairy Sci, vol. 99, no. 7, pp. 5093-5103, 2016.
2013
T. Fujimaru and Lim, J., “Effects of stimulus intensity on odor enhancement by taste”, Chemosensory Perception, vol. 6, pp. 1–7, 2013.
J. Lim and Padmanabhan, A., “Retronasal olfaction in vegetable liking and disliking.”, Chem Senses, vol. 38, no. 1, pp. 45-55, 2013.
2012
J. Lim and Johnson, M. B., “The role of congruency in retronasal odor referral to the mouth”, Chemical senses, vol. 37, pp. 515–522, 2012.
2011
B. G. Green, Nachtigal, D., Hammond, S., and Lim, J., “Enhancement of retronasal odors by taste”, Chemical senses, vol. 37, pp. 77–86, 2011.
J. Lim, “Hedonic scaling: A review of methods and theory”, Food quality and preference, vol. 22, pp. 733–747, 2011.
2010
J. Lim and Fujimaru, T., “Evaluation of the labeled hedonic scale under different experimental conditions”, Food quality and preference, vol. 21, pp. 521–530, 2010.
J. Lim and Johnson, M. B., “Potential mechanisms of retronasal odor referral to the mouth”, Chemical Senses, vol. 36, pp. 283–289, 2010.
B. G. Green, Lim, J., Osterhoff, F., Blacher, K., and Nachtigal, D., “Taste mixture interactions: suppression, additivity, and the predominance of sweetness”, Physiology & behavior, vol. 101, pp. 731–737, 2010.
2009
J. Lim, Wood, A., and Green, B. G., “Derivation and evaluation of a labeled hedonic scale”, Chemical senses, vol. 34, pp. 739–751, 2009.
2008
J. Lim, Urban, L., and Green, B. G., “Measures of individual differences in taste and creaminess perception”, Chemical senses, vol. 33, pp. 493–501, 2008.
2007
J. Lim and Green, B. G., “Tactile interaction with taste localization: influence of gustatory quality and intensity”, Chemical senses, vol. 33, pp. 137–143, 2007.
2006
J. Lim and Lawless, H. T., “Detection thresholds and taste qualities of iron salts”, Food quality and preference, vol. 17, pp. 513–521, 2006.
J. Lim and Green, B. G., “The psychophysical relationship between bitter taste and burning sensation: evidence of qualitative similarity”, Chemical senses, vol. 32, pp. 31–39, 2006.
2005
J. Lim and Lawless, H. T., “Oral sensations from iron and copper sulfate”, Physiology & behavior, vol. 85, pp. 308–313, 2005.
J. Lim and Lawless, H. T., “Qualitative differences of divalent salts: multidimensional scaling and cluster analysis”, Chemical senses, vol. 30, pp. 719–726, 2005.
2004
H. T. Lawless, Schlake, S., Smythe, J., Lim, J., Yang, H., Chapman, K., and Bolton, B., “Metallic taste and retronasal smell”, Chemical Senses, vol. 29, pp. 25–33, 2004.
2003
C. R. I. S. T. I. N. A. MARCHISANO, Lim, J., CHO, H. Y. U. N. G. S. U. K., SUH, D. O. N. G. S. O. O. N., JEON, S. E. O. N. Y. O. U. N. G., KIM, K. W. A. N. G. O. K., and O'MAHONY, M. I. C. H. A. E. L., “Consumers report preferences when they should not: A cross-cultural study”, Journal of Sensory Studies, vol. 18, pp. 487–516, 2003.