TASTE AND FOOD TECHNOLOGY: ACCEPTABILITY, AESTHETICS, AND PREFERENCE-Reference-Cited by-同舟云学术

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TASTE AND FOOD TECHNOLOGY: ACCEPTABILITY, AESTHETICS, AND PREFERENCE

Published:1978 Issue: Volume: Page:157-194
ISSN:
Container-title:Handbook of Perception
language:
Short-container-title:

Author:

MOSKOWITZ HOWARD R.

Publisher

Elsevier

Reference66 articles.

1. Principles of sensory evaluation of food;Amerine,1965

2. Noncaloric sweeteners in canned fruits;Anderson;Journal of the American Dietetic Association,1953

3. The psychology of pleasantness and unpleasantness;Beebe-Center,1932

4. Standards for use of the gust scale;Beebe-Center;Journal of Psychology,1949

5. A general psychological scale of taste;Beebe-Center;Journal of Psychology,1948

Cited by 14 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. Surface Electromyography-Based Recognition of Electronic Taste Sensations;Biosensors;2024-08-16

2. Rejection thresholds for sweetness reduction in a model drink predict dietary sugar intake;Food Quality and Preference;2023-08

3. What influences students’ food waste behaviour in campus canteens?;British Food Journal;2022-05-25

4. What influences consumer food waste behavior in restaurants? An application of the extended theory of planned behavior;Waste Management;2020-11

5. Involvement, place attachment, and environmentally responsible behaviour connected with geographical indication products;Tourism Geographies;2020-09-30

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