Effect of changes in pH, in osmolarity, or in temperature on food intake.

@article{Brobeck1985EffectOC,
  title={Effect of changes in pH, in osmolarity, or in temperature on food intake.},
  author={John R. Brobeck},
  journal={The American journal of clinical nutrition},
  year={1985},
  volume={42 5 Suppl},
  pages={951-5}
}
The thermogenic potential of food is one of the most likely factors to offer a basis for quantitative control of food intake, and is probably the one best fitted to serve as an intrinsic food factor.