Temporal, affective, and embodied characteristics of taste experiences-Reference-Cited by-同舟云学术

Temporal, affective, and embodied characteristics of taste experiences

Published:2014-04-26 Issue: Volume: Page:
ISSN:
Container-title:Proceedings of the SIGCHI Conference on Human Factors in Computing Systems
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Author:

Obrist Marianna¹,Comber Rob²,Subramanian Sriram³,Piqueras-Fiszman Betina⁴,Velasco Carlos⁴,Spence Charles⁵

Affiliation:

1. University of Sussex & Newcastle University, Brighton, United Kingdom

2. Newcastle University, Newcastle Upon Tyne, United Kingdom

3. University of Bristol, Bristol, United Kingdom

4. University of Oxford, Oxford, United Kingdom

5. Oxford University, Oxford, United Kingdom

Publisher

ACM

Link

https://dl.acm.org/doi/pdf/10.1145/2556288.2557007

Reference42 articles.

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2. Comparing Sensory Experiences Across Individuals: Recent Psychophysical Advances Illuminate Genetic Variation in Taste Perception

3. Chen J. Engelen L. (Eds.). Food oral processing: Fundamentals of eating and sensory perception. Wiley-Blackwell: Oxford UK (2012). Chen J. Engelen L. (Eds.). Food oral processing: Fundamentals of eating and sensory perception. Wiley-Blackwell: Oxford UK (2012).

4. Comber R. Ganglbauer E. Choi et al. Food and interaction design: designing for food in everyday life. CHI EA (2012) 2767--2770. 10.1145/2212776.2212716 Comber R. Ganglbauer E. Choi et al. Food and interaction design: designing for food in everyday life. CHI EA (2012) 2767--2770. 10.1145/2212776.2212716

5. Desmet P.M.A. Schifferstein H.N.J. Sources of positive and negative emotions in food experience. Appetite 50(2--3) (2008) 290--301. Desmet P.M.A. Schifferstein H.N.J. Sources of positive and negative emotions in food experience. Appetite 50(2--3) (2008) 290--301.

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