Sara Camacho

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Oral stimulation with high-tastant concentrations that are alternared with low-tastant concentrations or water rinses (pulsatile stimulation) results in taste intensity ratings that are higher than continuous stimulation with the same average tastant concentration. This study tested the combined effects of taste pulsation rate and viscosity on(More)
The concept of competence, which emerged during the reform of computer engineering degrees, has not brought benefits to companies when attempting to select the most suitable candidates for their jobs. This article aims to show some of the research that has been conducted to determine why companies have not found these skills useful and how both can be(More)
Effects of subjects' taste sensitivity (expressed as taste detection threshold), tastant quality and taste transduc-tion mechanism on pulsation-induced taste enhancement were tested. Taste intensities of pulsatile MSG and NaCl stimuli at pulsation periods below, at and above individual taste fusion periods (TFP in seconds) were compared to taste intensities(More)
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