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Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors
Camilla Cattaneo,
Jing Liu
, Anne C. Bech, Ella Pagliarini,
Wender L. P. Bredie
*
*
Corresponding author for this work
5
Citations (Scopus)
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Dive into the research topics of 'Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors'. Together they form a unique fingerprint.
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Keyphrases
Bispecific T-cell Engager (BiTE)
16%
Chinese Consumers
33%
Cross-cultural Differences
100%
Cultural Differences
16%
Food Preferences
16%
Food Processing
16%
Fungiform Papillae
66%
Genetic Differences
16%
Phenotypic Markers
33%
Phenotypical
100%
Population Differences
33%
Population-based Cohort
33%
Preferred Foods
16%
Propylthiouracil
83%
Tactile Acuity
100%
Taste Sensitivity
100%
Tongue
33%
Von Frey Filaments
16%
Neuroscience
Behavior (Neuroscience)
100%
Fungiform papilla
66%
Propylthiouracil
83%
Sensation of Taste
100%
Immunology and Microbiology
Food Choice
20%
Genetic Difference
20%
Mastication
20%
Mouth
20%
Taste Acuity
100%
Tongue
40%
Agricultural and Biological Sciences
Taste Sensitivity
100%
Food Science
Food Oral Processing
33%