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Pulsatile stimulation enhances taste intensity compared to continuous stimulation with stimuli of the same net tastant concentration. In the present work, we studied the effects of pulsatile delivery of aroma and taste on their combined contribution to taste intensity. Effects on taste perception were evaluated for aroma and taste pulsation and the aroma(More)
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)
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)
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)
The information society is increasingly more dependent on Information Security Management Systems (ISMSs), and the availability of these kinds of systems is now vital for the development of Small and Medium-Sized Enterprises (SMEs). However, these companies require ISMSs that have been adapted to their special features, and which are optimized as regards(More)
UNLABELLED Rheological properties of beverages contribute considerably to texture perception. When developing new beverages, it is important to have knowledge on the smallest differences of viscosity which a consumer can discriminate. Thickness is the sensory attribute most commonly used to describe the viscosity of beverages. The aim of this study was to(More)
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