Effects of Multisensory Contexts on Tofu and Soy Sauce Evaluation and Consumption-Reference-Cited by-同舟云学术

Effects of Multisensory Contexts on Tofu and Soy Sauce Evaluation and Consumption

Published:2023-10-14 Issue: Volume: Page:
ISSN:
Container-title:Foods 2023
language:
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Author:

Hiraguchi Haruka¹,van der Burg Erik²³,Stuldreher Ivo V.²^ORCID,Toet Alexander²^ORCID,Velut Sebastien²,Zandstra Elizabeth H.⁴⁵,van Os Demi⁵,Hogervorst Maarten A.²,van Erp Jan B. F.²⁶,Brouwer Anne-Marie²⁷^ORCID

Affiliation:

1. Kikkoman Europe R&D Laboratory B.V., Nieuwe Kanaal 7G, 6709 Wageningen, The Netherlands

2. TNO Human Factors, Netherlands Organization for Applied Scientific Research, Kampweg 55, 3769 Soesterberg, The Netherlands

3. Brain and Cognition Department, University of Amsterdam, 1012 Amsterdam, The Netherlands

4. Unilever Foods Innovation Centre, 6708 Wageningen, The Netherlands

5. Human Nutrition and Health, Wageningen University and Research, 6708 Wageningen, The Netherlands

6. Human Media Interaction, Faculty of Electrical Engineering, Mathematics and Computer Science, University of Twente, 7522 Enschede, The Netherlands

7. Artificial Intelligence, Faculty of Social Sciences, Radboud University, Thomas van Aquinostraat 4, 6525 Nijmegen, The Netherlands

Publisher

MDPI

Link

https://www.mdpi.com/2673-9976/26/1/36/pdf

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