Author:
Hurst Katherine E.,Hewson Louise,Fisk Ian D.
Reference42 articles.
1. What can cognitive psychology and sensory evaluation learn from each other?;Abdi;Food Quality and Preference,2002
2. Haptic exploration of plateware alters the perceived texture and taste of food;Biggs;Food Quality and Preference,2016
3. British Standards Institute. (2017). BS ISO 6658:2017: Sensory analysis. Methodology. General guidance. In: British Standards Institute.
4. Sodium reduction: Optimizing product composition and structure towards increasing saltiness perception;Busch;Trends in food science & technology,2013
5. Food oral processing—A review;Chen;Food Hydrocolloids,2009
Cited by
9 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