The theory is proposed that crispness is primarily an acoustical sensation. The frequency
spectra and the amplitude‐time characteristics of sounds produced by biting crisp foods were …

Objective: People seek out their own idiosyncratic comfort foods when in negative moods,
and they believe that these foods rapidly improve their mood. The purpose of these studies is …

The objective of this study was to determine the effect fat has on the intensity of sweet, salty,
sour, bitter and umami tastes in oil‐in‐water emulsions. The first experiment used two levels …

From a review of the available literature on crispness there appears to be general agreement
on the layman's use of the word crisp. However, the term has not been adequately defined. …

The relationships between biting and chewing sounds and judgments of food crispness
were examined in two studies. In the first, subjects used magnitude estimation to separately …

OBJECTIVE: To identify perceptions of whole-grain foods and factors influencing intake by
children, parents, and teachers as the basis for increasing intake by children within a school-…

The effects of consuming foods with different macronutrient compositions and flavors on
hedonic changes and development of satiety were investigated. Subjects rated their hunger and …

The auditory (sound only) and oral (normal biting and chewing) crispness of five different
potato chip products, each adjusted to two moisture contents, were measured. Instrumental …

Initially two groups of foods were selected, one containing foods that were more crunchy
than crisp and the other containing foods that were more crisp than crunchy. Subjects then …

The effects of sensory and non-sensory factors on the liking of Korean style salad dressings
and beverages among US subjects in two locations (California and Minnesota) and Korean …