Subject
Food Science,Biotechnology
Reference33 articles.
1. Modelling texture perception by soft epithelial surfaces;van Aken;Soft Matter,2010
2. Perceiving the texture of a food: biomechanical and cognitive mechanisms and their measurement;Booth,2005
3. Booth, D. A. (under review). How a mind works. I. Historical and methodological roots of a fundamental theory, [Submitted 30 August 2013].
4. Characterisation and measurement of influences on food acceptability by analysis of choice differences: theory and practice;Booth;Food Quality and Preference,1991
5. Discriminative feature integration by individuals;Booth;Acta Psychologica,1993
Cited by
19 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