Relationship between tactile stimuli and basic tastes: CATA with consumers with visual disability-Reference-Cited by-同舟云学术

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Relationship between tactile stimuli and basic tastes: CATA with consumers with visual disability

Published:2019-11-08 Issue:1 Volume:35 Page:
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Riofrio‐Grijalva Renata¹,Lago Maider¹,Fabregat‐Amich Paula¹,Guerrero Jose¹,Cuesta Alberto¹,Vázquez‐Araújo Laura¹²^ORCID

Affiliation:

1. Basque Culinary Center, Facultad de Ciencias GastronómicasMondragon Unibersitatea Donostia‐San Sebastián Spain

2. BCCInnovation, Centro Tecnológico en GastronomíaBasque Culinary Center Donostia‐San Sebastián Spain

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12549

Reference38 articles.

1. Percepción de propiedades en los objetos a través del tacto;Ballesteros S.;Integración: Revista Sobre Ceguera y Deficiencia Visual,1994

2. Evaluación de las habilidades hápticas;Ballesteros S.;Integración: Revista Sobre Ceguera y Deficiencia Visual,1999

3. Assessing the effect of changing a bottled beer label on taste ratings;Barnett A.;Nutrition and Food Technology,2016

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3. Tasty vibes: Uncovering crossmodal correspondences between tactile vibrations and basic tastes;Food Research International;2023-12

4. The tactile thickness of the lip and weight of a glass can modulate sensory perception of tea beverage;Food and Humanity;2023-12

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