1st international workshop on multi-sensorial approaches to human-food interaction (workshop summary)-Reference-Cited by-同舟云学术

1st international workshop on multi-sensorial approaches to human-food interaction (workshop summary)

Published:2016-10-31 Issue: Volume: Page:
ISSN:
Container-title:Proceedings of the 18th ACM International Conference on Multimodal Interaction
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Author:

Nijholt Anton¹,Velasco Carlos²,Karunanayaka Kasun³,Huisman Gijs¹

Affiliation:

1. University of Twente, Netherlands

2. BI Norwegian Business School, Norway / University of Oxford, UK

3. Imagineering Institute, Malaysia

Publisher

ACM

Link

https://dl.acm.org/doi/pdf/10.1145/2993148.3007633

Reference27 articles.

1. Initial basic concept of thermal sweet taste interface

2. Electric, Thermal, and Magnetic based Digital Interfaces for Next Generation Food Experiences;Karunanayaka K.;IFNM,2016

3. Karunanayaka K. Cheok A.D. Velasco C. Petit O. Rahman N E. B. A. Nakatsu R. Gross J. and Aduriz A. L. 2016. Multisensory Interfaces using Magnetic Fields and Materials. Presented at Touch Taste & Smell User Interfaces: The Future of Multisensory HCI workshop San Jose CA USA. 10.1145/2851581.2856462 Karunanayaka K. Cheok A.D. Velasco C. Petit O. Rahman N E. B. A. Nakatsu R. Gross J. and Aduriz A. L. 2016. Multisensory Interfaces using Magnetic Fields and Materials. Presented at Touch Taste & Smell User Interfaces: The Future of Multisensory HCI workshop San Jose CA USA. 10.1145/2851581.2856462

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