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“... different stimuli (natural, cold, sour and sour-cold). After the exam, the oral transit time was measured...”
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Article
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“... different stimuli (natural, cold, sour and sour-cold). After the exam, the oral transit time was measured...”
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“... the sensitivity of taste (hypogeusia) and even its complete loss (ageusia). The aim of this study...”
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Article
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“... in appetite, weight loss and a decrease in fat deposits. Sensory properties influence the palatability of food...”
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“... and lemon. At the end of the fermentation and two weeks after seasoning, the physicochemical...”
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“... related to the development of obesity, and to evaluate whether these changes persist after weight loss...”
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“... a descriptive sensory profile performed by 25 persons which evaluated the appearance, aroma, taste, texture and...”
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“... as the taste signalling, the clearance of xenobiotics, the clearance of amyloid beta and finally but with...”
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Master thesis
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