References
1. Nishinari K., Fang Y. Perception and measurement of food texture: solid foods. J Texture Stud. 2018; 49 (2): 160–201. DOI: https://doi.org/10.1111/jtxs.12327
2. Kim S., Vickers Z. Liking of food textures and its relationship with oral physiological parameters and mouth‐behavior groups. J Texture Stud. 2020; 51 (3): 412–25. DOI: https://doi.org/10.1111/jtxs.12504
3. Pellegrino R., Luckett C.R. Aversive textures and their role in food rejection. J Texture Stud. 2020; 51 (5): 733–41. DOI: https://doi.org/10.1111/jtxs.12543
4. Engelen L., de Wijk R.A. Oral processing and texture perception. In: Food Oral Processing: Fundamentals of Eating and Sensory Perception. John Wiley and Sons, 2012: 159–76. DOI: https://doi.org/10.1002/9781444360943.ch8
5. Pflaum T., Konitzer K., Hofmann T., Koehler P. Influence of texture on the perception of saltiness in wheat bread. J Agric Food Chem. 2013; 61 (45): 10 649–58. DOI: https://doi.org/10.1021/jf403304y
6. Bonneau A., Boulanger R., Lebrun M., et al. Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits. Food Chem. 2018; 239: 806–15. DOI: https://doi.org/10.1016/j.foodchem.2017.07.017
7. Ikegaya A., Toyoizumi T., Ohba S., et al. Effects of distribution of sugars and organic acids on the taste of strawberries. Food Sci Nutr. 2019; 7 (7): 2419–26. DOI: https://doi.org/10.1002/fsn3.1109
8. Mosca A.C., Torres A.P., Slob E., et al. Small food texture modifications can be used to change oral processing behaviour and to control ad libitum food intake. Appetite. 2019; 142: 104375. DOI: https://doi.org/10.1016/j.appet.2019.104375
9. Pellegrino R., Jones J.D., Shupe G.E., Luckett C.R. Sensitivity to viscosity changes and subsequent estimates of satiety across different senses. Appetite. 2019; 133: 101–6. DOI: https://doi.org/10.1016/j.appet.2018.10.028
10. Cahayadi J., Leong S.Y., Oey I., Peng M. Textural effects on perceived satiation and ad libitum intake of potato chips in males and females. Foods. 2020; 9 (1): 1–9. DOI: https://doi.org/10.3390/foods9010085
11. Jeltema M., Beckley J., Vahalik J., Garza J. Consumer textural food perception over time based on mouth behavior. J Texture Stud. 2020; 51 (1): 185–94. DOI: https://doi.org/10.1111/jtxs.12479
12. Aguayo-Mendoza M., Santagiuliana M., Ong X., et al. How addition of peach gel particles to yogurt affects oral behavior, sensory perception and liking of consumers differing in age. Food Res Int. 2020; 134: 109213. DOI: https://doi.org/10.1016/j.foodres.2020.109213
13. Ketel E.C., de Wijk R.A., de Graaf C., Stieger M. Effect of cross-cultural differences on thickness, firmness and sweetness sensitivity. Food Res Int. 2020: 109890. DOI: https://doi.org/10.1016/j.foodres.2020.109890
14. Watanabe S., Izuhara E., Oh-Shige H., et al. Relationship between age and sex and the numbers of ingestions and swallows for foods of different textures among healthy adults. Physiol Behav. 2021; 229: 113225. DOI: https://doi.org/10.1016/j.physbeh.2020.113225
15. Puleo S., Miele N.A., Cavella S., et al. How sensory sensitivity to graininess could be measured? J Texture Stud. 2020; 51 (2): 242–51. DOI: https://doi.org/10.1111/jtxs.12487
16. Stribiţcaia E., Krop E.M., Lewin R., Holmes M., Sarkar A. Tribology and rheology of bead-layered hydrogels: Influence of bead size on sensory perception. Food Hydrocoll. 2020; 104: 105692. DOI: https://doi.org/10.1016/j.foodhyd.2020.105692
17. Heinze J.M., Costanzo A., Baselier I., et al. Oil perception-detection thresholds for varying fatty stimuli and inter-individual differences. Chem Senses. 2017; 42 (7): 585–92. DOI: https://doi.org/10.1016/j.appet.2017.12.003
18. Zhou X., Yeomans M., Thomas A., et al. Individual differences in oral tactile sensitivity and gustatory fatty acid sensitivity and their relationship with fungiform papillae density, mouth behaviour and texture perception of a food model varying in fat. Food Qual Prefer. 2020: 104116. DOI: https://doi.org/10.1016/j.foodqual.2020.104116
19. Varela P., Mosca A.C., Nguyen Q.C., et al. Individual differences underlying food intake and liking in semisolid foods. Food Qual Prefer. 2021; 87: 104023. DOI: https://doi.org/10.1016/j.foodqual.2020.104023
20. Lees T., Chalmers T., Burton D., et al. Electroencephalography as a predictor of self-report fatigue/sleepiness during monotonous driving in train drivers. Physiol Meas. 2018; 39: 105012. DOI: https://doi.org/10.1088/1361-6579/aae42e
21. Polugrudov A.S., Panev A.S., Smirnov V.V., et al. Wrist temperature and cortisol awakening response in humans with social jetlag in the North. Chronobiol Int. 2016; 33: 802–9. DOI: https://doi.org/10.3109/07420528.2016.1168829
22. Borisenkov M.F., Popov S.V., Pecherkina A.A., et al. Food addiction in young adult residents of Russia: associations with emotional and anthropometric characteristics. Eur Eat Disord Rev. 2020; 28: 465–72. DOI: https://doi.org/10.1002/erv.2731
23. Aktar T., Chen J., Ettelaie R., Holmes M. Tactile sensitivity and capability of soft-solid texture discrimination. J Texture Stud. 2015; 46 (6): 429–39. DOI: https://doi.org/10.1111/jtxs.12142
24. Polugrudov A., Popov S., Smirnov V., et al. Association of social jetlag experienced by young northerners with their appetite after having breakfast. Biol Rhythm Res. 2017; 48: 1–13. DOI: https://doi.org/10.1080/09291016.2017.1323391
25. Martinchik A.N., Baturin A.K., Baeva V.S., et al. Album of portion sizes of food and dishes. Moscow: Institut pitania RAMN, 1995: 64 p. (in Russian)
26. Skurihin I.M., Tutel’yan V.A. The chemical composition of Russian food. Moscow: DeLi print, 2002: 236 p. (in Russian)
27. Puleo S., Valentino M., Masi P., Di Monaco R. Hardness sensitivity: Are old, young, female and male subjects all equally sensitive? Food Qual Prefer. 2020: 104118. DOI: https://doi.org/10.1016/j.foodqual.2020.104118
28. Furukawa N., Ito Y., Tanaka Y., et al. Preliminary exploration for evaluating acuity of oral texture perception. J Texture Stud. 2019; 50 (3): 217–23. DOI: https://doi.org/10.1111/jtxs.12400
29. Santagiuliana M., Piqueras-Fiszman B., van der Linden E., et al. Mechanical properties affect detectability of perceived texture contrast in heterogeneous food gels. Food Hydrocoll. 2018; 80: 254–63. DOI: https://doi.org/10.1016/j.foodhyd.2018.02.022
30. Rolls E.T. The texture and taste of food in the brain. J Texture Stud. 2020; 51 (1): 23–44. DOI: https://doi.org/10.1111/jtxs.12488
31. Zverev Y.P. Effects of caloric deprivation and satiety on sensitivity of the gustatory system. BMC Neurosci. 2004; 5: 5. DOI: https://doi.org/10.1186/1471-2202-5-5
32. Khobragade R.S., Wakode S.L., Wakode N.S. Effect of fasting and satiety state on taste perception among healthy male adults. World J Pharm Med Res. 2018; 4 (3): 252–5.
33. Steele C.M. The influence of tongue strength on oral viscosity discrimination acuity. J Texture Stud. 2018; 49 (3): 249–55. DOI: https://doi.org/10.1111/jtxs.12318
34. Heinze J.M., Costanzo A., Baselier I., et al. Detection thresholds for four different fatty stimuli are associated with increased dietary intake of processed high-caloric food. Appetite. 2018; 123: 7–13. DOI: https://doi.org/10.1093/chemse/bjx039
35. Lv C., Lou L., Mosca A.C., et al. Effect of tongue temperature on oral tactile sensitivity and viscosity discrimination. Food Hydrocoll. 2020; 102: 105578. DOI: https://doi.org/10.1016/j.foodhyd.2019.105578