The impact of perceptual interactions on perceived flavor
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Evaluation of Beef by Electronic Tongue System TS-5000Z: Flavor Assessment, Recognition and Chemical Compositions According to Its Correlation with FlavorEffects of visual priming on taste-odor interaction.On the taste of “Bouba” and “Kiki”: An exploration of word–food associations in neurologically normal participantsImproved maturity and ripeness classifications of Magnifera Indica cv. Harumanis mangoes through sensor fusion of an electronic nose and acoustic sensor.The influence of bubbles on the perception carbonation bite.Improved classification of Orthosiphon stamineus by data fusion of electronic nose and tongue sensorsPatient-centred pharmaceutical design to improve acceptability of medicines: similarities and differences in paediatric and geriatric populations.A biomimetic sensor for the classification of honeys of different floral origin and the detection of adulterationUnveiling health attitudes and creating good-for-you foods: the genomics metaphor, consumer innovative web-based technologies.Tactual perception: a review of experimental variables and procedures.Modifying bitterness in functional food systems.Sensory attributes of soft drinks and their influence on consumers' preferences.The influence of oral processing, food perception and social aspects on food consumption: a review.The mouthfeel of white wine.Impact of heating on sensory properties of French Protected Designation of Origin (PDO) blue cheeses. Relationships with physicochemical parameters.Is Sweet Taste Perception Associated with Sweet Food Liking and Intake?What sound does that taste? Cross-modal mappings across gustation and audition.Sensory profile of a model energy drink with varying levels of functional ingredients-caffeine, ginseng, and taurine.Experiences and consequences of altered taste, flavour and food hedonics during chemotherapy treatment.Temporal synchrony and integration of sub-threshold taste and smell signals.A taste of science: Making the subjective objective in the California wine world.Color and illuminance level of lighting can modulate willingness to eat bell peppers.Autistic traits and sensitivity to interference with flavour identification.Antibacterial active open-porous hydroxyapatite/lysozyme scaffolds suitable as bone graft and depot for localised drug delivery.The Perception of Creaminess in Sour CreamDrink Red: Phenolic Composition of Red Fruit Juices and Their Sensorial Acceptance
P2860
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P2860
The impact of perceptual interactions on perceived flavor
description
im März 2004 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в березні 2004
@uk
name
The impact of perceptual interactions on perceived flavor
@en
The impact of perceptual interactions on perceived flavor
@nl
type
label
The impact of perceptual interactions on perceived flavor
@en
The impact of perceptual interactions on perceived flavor
@nl
prefLabel
The impact of perceptual interactions on perceived flavor
@en
The impact of perceptual interactions on perceived flavor
@nl
P1476
The impact of perceptual interactions on perceived flavor
@en
P304
P356
10.1016/S0950-3293(03)00041-7
P577
2004-03-01T00:00:00Z