Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity

Research output: Contribution to journalJournal article

Standard

Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity. / Reinbach, Helene Christine; Meinert, Lene; Ballabio, D.; Aaslyng, M.D.; Bredie, Wender; Olsen, Karsten; Møller, Per.

In: Food Quality and Preference, Vol. 18, No. 6, 2007, p. 909-919.

Research output: Contribution to journalJournal article

Harvard

Reinbach, HC, Meinert, L, Ballabio, D, Aaslyng, MD, Bredie, W, Olsen, K & Møller, P 2007, 'Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity', Food Quality and Preference, vol. 18, no. 6, pp. 909-919. https://doi.org/10.1016/j.foodqual.2007.02.005

APA

Reinbach, H. C., Meinert, L., Ballabio, D., Aaslyng, M. D., Bredie, W., Olsen, K., & Møller, P. (2007). Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity. Food Quality and Preference, 18(6), 909-919. https://doi.org/10.1016/j.foodqual.2007.02.005

Vancouver

Reinbach HC, Meinert L, Ballabio D, Aaslyng MD, Bredie W, Olsen K et al. Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity. Food Quality and Preference. 2007;18(6):909-919. https://doi.org/10.1016/j.foodqual.2007.02.005

Author

Reinbach, Helene Christine ; Meinert, Lene ; Ballabio, D. ; Aaslyng, M.D. ; Bredie, Wender ; Olsen, Karsten ; Møller, Per. / Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity. In: Food Quality and Preference. 2007 ; Vol. 18, No. 6. pp. 909-919.

Bibtex

@article{9ca69380a1c311ddb6ae000ea68e967b,
title = "Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity",
keywords = "Former LIFE faculty, Time-intensity; Meat flavor; Capsaicin; Oral burn; Multiway analysis; PARAFAC2; Perception; Texture; Suppression",
author = "Reinbach, {Helene Christine} and Lene Meinert and D. Ballabio and M.D. Aaslyng and Wender Bredie and Karsten Olsen and Per M{\o}ller",
year = "2007",
doi = "10.1016/j.foodqual.2007.02.005",
language = "English",
volume = "18",
pages = "909--919",
journal = "Food Quality and Preference",
issn = "0950-3293",
publisher = "Pergamon Press",
number = "6",

}

RIS

TY - JOUR

T1 - Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity

AU - Reinbach, Helene Christine

AU - Meinert, Lene

AU - Ballabio, D.

AU - Aaslyng, M.D.

AU - Bredie, Wender

AU - Olsen, Karsten

AU - Møller, Per

PY - 2007

Y1 - 2007

KW - Former LIFE faculty

KW - Time-intensity; Meat flavor; Capsaicin; Oral burn; Multiway analysis; PARAFAC2; Perception; Texture; Suppression

U2 - 10.1016/j.foodqual.2007.02.005

DO - 10.1016/j.foodqual.2007.02.005

M3 - Journal article

VL - 18

SP - 909

EP - 919

JO - Food Quality and Preference

JF - Food Quality and Preference

SN - 0950-3293

IS - 6

ER -

ID: 8098421