Search Results - "Flavour (London)"
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Assimilation of healthy and indulgent impressions from labelling influences fullness but not intake or sensory experience
Published in Flavour (London) (05-10-2015)“…[...]a common marketing strategy is to highlight products' health-relevant properties. Cognitive and sensory cues influence various dimensions of eating…”
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On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes
Published in Flavour (London) (08-07-2015)“…The idea that the four or five basic tastes-bitter, sweet, sour, salty, and possibly also umami-are in some way associated with particular colours is one that…”
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On the psychological impact of food colour
Published in Flavour (London) (22-04-2015)Get full text
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Place-based taste: geography as a starting point for deliciousness
Published in Flavour (London) (02-03-2015)Get full text
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Pharmacology of fragrance: odors and GPCRs
Published in Flavour (London) (16-04-2014)Get full text
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Rapid processing of chemosensor transients in a neuromorphic implementation of the insect macroglomerular complex
Published in Flavour (London) (16-04-2014)Get full text
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Categorical, low-dimensional decomposition of human odor space with non-negative matrix factorization
Published in Flavour (London) (16-04-2014)Get full text
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Coding in the olfactory system: linking realistic and abstract models
Published in Flavour (London) (16-04-2014)Get full text
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Topographic embedding of MOR18-2 in the mouse olfactory bulb
Published in Flavour (London) (16-04-2014)Get full text
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Artificial receptors for artificial olfaction
Published in Flavour (London) (16-04-2014)Get full text
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Scents and scentsitivity - what scents (may) spell out and ways to read it
Published in Flavour (London) (16-04-2014)Get full text
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Can you find the golden ratio in your plate?
Published in Flavour (London) (03-03-2014)“…A scientific approach to plating needs to be based on perceivers' responses and anticipate possible cultural and individual differences. It cannot just follow…”
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Does the type of receptacle influence the crossmodal association between colour and flavour? A cross-cultural comparison
Published in Flavour (London) (25-02-2014)“…BACKGROUND: We report a cross-cultural study designed to investigate whether the type of receptacle in which a coloured beverage is presented influences the…”
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The perceptual categorisation of blended and single malt Scotch whiskies
Published in Flavour (London) (16-03-2017)“…Background Although most Scotch whisky is blended from different casks, a firm distinction exists in the minds of consumers and in the marketing of Scotch…”
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Airplane noise and the taste of umami
Published in Flavour (London) (20-02-2014)“…Have you ever noticed how many people ask for a Bloody Mary or tomato juice from the drinks trolley on airplanes? The air stewards have, and when you ask the…”
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Pairing flavours and the temporal order of tasting
Published in Flavour (London) (07-03-2017)“…There can be little doubt that plating food beautifully is becoming ever more important in the world of high-end cuisine. However, there is a very real danger…”
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Assessing the effect of shape on the evaluation of expected and actual chocolate flavour
Published in Flavour (London) (08-02-2017)“…Background Shape can play an important role in our perception of food. In this study, the consequences of crossmodal correspondences between shape and taste on…”
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Development and application of assay for determining β-glucosidase activity in human saliva
Published in Flavour (London) (01-02-2017)“…Background β-glucosidase is an enzyme important to flavour enhancement. It hydrolyzes glucosides to release aglycones-aroma precursors that are bound to a…”
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