Increased aroma content of gummy jelly prolongs chewing strokes and chewing duration to the swallowing threshold

Authors: Jumpei Okawa, Kaho Yamada, Aye Mya Mya Khaing et al.
Publication: Food Quality and Preference
Published: Aug 1, 2026
Source: Crossref
Back to Search View Original Cite This Article

Related Articles

User-generated content: tourists’ profiles on TripAdvisor

Francisco Amaral, Teresa Tiago et al. - Dec 2114

Read More
The Cyber Security Spending Paradox: Unravelling the Enigma of Escalating Threats in the Face of Increased Investment in the USA (2010-2023)

Esra Merve Caliskan N.A. - Jan 2027

Read More
Intelligent Support and Content Delivery for ESP Terminology Learning: Design and Validation of NeuroXL-CRFNet

Zhu Lingyi - Jan 2027

Read More
Trends in the Utilization of Metaverse Technology in Media Content Production:A Second-Level Study of the Arab Experience

Amal Nabil Badr, Tarek Ismail Mohamed et al. - Dec 2026

Read More
Mapping perceived service quality in tourism resorts through user-generated content

Tiago Savi Mondo, Aline Barbosa Tinoco Luz et al. - Dec 2026

Read More