Multisensory processes in flavour perception and their influence on food choice-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Multisensory processes in flavour perception and their influence on food choice

Published:2015-06 Issue: Volume:3 Page:47-52
ISSN:2214-7993
Container-title:Current Opinion in Food Science
language:en
Short-container-title:Current Opinion in Food Science

Author:

Prescott John^ORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference53 articles.

1. The Perfect Meal. The Multisensory Science of Food and Dining;Spence,2014

2. Taste Matters. Why We Like the Foods We Do;Prescott,2012

3. The Physiology of Taste, 1994 Ed.;Brillat-Savarin,1825

4. Psychological processes in flavour perception;Prescott,2004

5. Chemosensory integration and the perception of flavor;Prescott,2015

Cited by 125 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Aroma and metabolite profiling in duckweeds: Exploring species and ecotypic variation to enable wider adoption as a food crop;Journal of Agriculture and Food Research;2024-12

2. Interactions among key aroma compounds and the influence of taste substances on aroma perception in Gouda cheese;LWT;2024-09

3. Adapting online wine education to China: a two-study multimethod approach;International Journal of Wine Business Research;2024-08-27

4. Evaluation of aroma characteristics of Penaeus vannamei with different drying methods using HS-SPME-GC-MS, MMSE-GC-MS, and sensory evaluation;Food Chemistry;2024-08

5. Digital Food Sensing and Ingredient Analysis Techniques to Facilitate Human-Food Interface Designs;ACM Computing Surveys;2024-07-30

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP