Found 18 results
Author [ Title(Desc)] Type Year
Filters: Author is Lim, Juyun  [Clear All Filters]
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z 
C
C. R. I. S. T. I. N. A. MARCHISANO, Lim, J., CHO, H. Y. U. N. G. S. U. K., SUH, D. O. N. G. S. O. O. N., JEON, S. E. O. N. Y. O. U. N. G., KIM, K. W. A. N. G. O. K., and O'MAHONY, M. I. C. H. A. E. L., “Consumers report preferences when they should not: A cross-cultural study”, Journal of Sensory Studies, vol. 18, pp. 487–516, 2003.
D
J. Lim, Wood, A., and Green, B. G., “Derivation and evaluation of a labeled hedonic scale”, Chemical senses, vol. 34, pp. 739–751, 2009.
J. Lim and Lawless, H. T., “Detection thresholds and taste qualities of iron salts”, Food quality and preference, vol. 17, pp. 513–521, 2006.
E
T. Fujimaru and Lim, J., “Effects of stimulus intensity on odor enhancement by taste”, Chemosensory Perception, vol. 6, pp. 1–7, 2013.
B. G. Green, Nachtigal, D., Hammond, S., and Lim, J., “Enhancement of retronasal odors by taste”, Chemical senses, vol. 37, pp. 77–86, 2011.
J. Lim and Fujimaru, T., “Evaluation of the labeled hedonic scale under different experimental conditions”, Food quality and preference, vol. 21, pp. 521–530, 2010.
G. Turbes, Linscott, T. D., Tomasino, E., Waite-Cusic, J., Lim, J., and Meunier-Goddik, L., “Evidence of terroir in milk sourcing and its influence on Cheddar cheese.”, J Dairy Sci, vol. 99, no. 7, pp. 5093-5103, 2016.
H
J. Lim, “Hedonic scaling: A review of methods and theory”, Food quality and preference, vol. 22, pp. 733–747, 2011.
M
J. Lim, Urban, L., and Green, B. G., “Measures of individual differences in taste and creaminess perception”, Chemical senses, vol. 33, pp. 493–501, 2008.
H. T. Lawless, Schlake, S., Smythe, J., Lim, J., Yang, H., Chapman, K., and Bolton, B., “Metallic taste and retronasal smell”, Chemical Senses, vol. 29, pp. 25–33, 2004.
O
J. Lim and Lawless, H. T., “Oral sensations from iron and copper sulfate”, Physiology & behavior, vol. 85, pp. 308–313, 2005.
P
J. Lim and Johnson, M. B., “Potential mechanisms of retronasal odor referral to the mouth”, Chemical Senses, vol. 36, pp. 283–289, 2010.
J. Lim and Green, B. G., “The psychophysical relationship between bitter taste and burning sensation: evidence of qualitative similarity”, Chemical senses, vol. 32, pp. 31–39, 2006.
Q
J. Lim and Lawless, H. T., “Qualitative differences of divalent salts: multidimensional scaling and cluster analysis”, Chemical senses, vol. 30, pp. 719–726, 2005.
R
J. Lim and Padmanabhan, A., “Retronasal olfaction in vegetable liking and disliking.”, Chem Senses, vol. 38, no. 1, pp. 45-55, 2013.
J. Lim and Johnson, M. B., “The role of congruency in retronasal odor referral to the mouth”, Chemical senses, vol. 37, pp. 515–522, 2012.
T
J. Lim and Green, B. G., “Tactile interaction with taste localization: influence of gustatory quality and intensity”, Chemical senses, vol. 33, pp. 137–143, 2007.
B. G. Green, Lim, J., Osterhoff, F., Blacher, K., and Nachtigal, D., “Taste mixture interactions: suppression, additivity, and the predominance of sweetness”, Physiology & behavior, vol. 101, pp. 731–737, 2010.