Author:
Okajima Katsunori,Spence Charles
Subject
Artificial Intelligence,Sensory Systems,Experimental and Cognitive Psychology,Ophthalmology
Cited by
33 articles.
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1. Anatomical and Physiological Bases of Food Perception;Sensory Evaluation and Consumer Acceptance of New Food Products;2024-08-14
2. Basic Concepts of Sensory Technology;Advances in Environmental Engineering and Green Technologies;2024-05-31
3. Digitally enhancing tasting experiences;International Journal of Gastronomy and Food Science;2023-06
4. Use of Hydrocolloids to Modulate Food Color and Gloss;Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition;2022-12-30
5. Virtual Reality Immersion: Taste and Texture Changes for Identical Samples of Two Common Condiments;Chemosensory Perception;2022-02-09