Tasting in the air: A review-Reference-Cited by-同舟云学术

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Tasting in the air: A review

Published:2017-10 Issue: Volume:9 Page:10-15
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Spence Charles

Funder

AHRC

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference85 articles.

1. The influence of mental stress on the flow of saliva in man;Bates;Arch. Oral. Biol.,1968

2. Beck, J., 2014. Why airplane food is so bad. The Atlantic, May 19th. 〈http://www.theatlantic.com/health/archive/2014/05/the-evolution-of-airplane-food/371076/〉.

3. Food: history of airline meals;Berry;Nowhere Mag.,2013

4. La pression barométrique: recherches de physiologie expérimentale;Bert,1878

5. Shared experiences are amplified;Boothby;Psychol. Sci.,2014

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1. Sensory perception of humidity in the built environment for wellness: a scoping review;CURR SCI INDIA;2024

2. Space Food in the Media;Edition Medienwissenschaft;2023-11-02

3. Sensehacking passenger wellbeing while in the air;Frontiers in Future Transportation;2023-10-03

4. ‘Sounds salty!’ How a soundtrack affects the liking and perception of the salty balance in bread;International Journal of Gastronomy and Food Science;2023-06

5. Gastromotive dining: Using experiential multisensory dining to engage customers;International Journal of Gastronomy and Food Science;2023-03

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