Thought for food: Cognitive influences on chemosensory perceptions and preferences-Reference-Cited by-同舟云学术

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Thought for food: Cognitive influences on chemosensory perceptions and preferences

Published:2020-01 Issue: Volume:79 Page:103776
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

White Theresa L.,Thomas-Danguin Thierry,Olofsson Jonas K.,Zucco Gesualdo M.,Prescott John

Funder

Swedish Foundation for the Humanities and Social Sciences

Knut and Alice Wallenberg Foundation

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference219 articles.

1. Same same but different: The case of olfactory imagery;Arshamian;Frontiers in Psychology,2014

2. Effects of verbal cues on recognition memory and pleasantness evaluation of unfamiliar odours;Ayabe-Kanamura;Perceptual and Motor Skills,1997

3. Working memory;Baddeley,1986

4. Flavor-flavor and color-flavor conditioning in humans;Baeyens;Learning and Motivation,1990

5. Selecting odourant compounds to enhance sweet flavour perception by gas chromatography/olfactometry-associated taste (GC/O-AT);Barba;Food Chemistry,2018

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