Search Results - "Flavour (London)"

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    Assimilation of healthy and indulgent impressions from labelling influences fullness but not intake or sensory experience by Hovard, Peter, Yeomans, Martin R.

    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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    Journal Article
  2. 2

    On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes by Spence, Charles, Wan, Xiaoang, Woods, Andy, Velasco, Carlos, Deng, Jialin, Youssef, Jozef, Deroy, Ophelia

    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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    Can you find the golden ratio in your plate? by Deroy, Ophelia, Spence, Charles

    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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    Journal Article
  14. 14

    Does the type of receptacle influence the crossmodal association between colour and flavour? A cross-cultural comparison by Wan, Xiaoang, Velasco, Carlos, Michel, Charles, Mu, Bingbing, Woods, Andy T, Spence, Charles

    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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  15. 15

    The perceptual categorisation of blended and single malt Scotch whiskies by Smith, Barry C., Sester, Carole, Ballester, Jordi, Deroy, Ophelia

    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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  16. 16

    Airplane noise and the taste of umami by Spence, Charles, Michel, Charles, Smith, Barry

    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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  17. 17

    Pairing flavours and the temporal order of tasting by Spence, Charles, Wang, Qian Janice, Youssef, Jozef

    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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  18. 18

    Hospital food by Spence, Charles

    Published in Flavour (London) (06-03-2017)
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    Journal Article
  19. 19

    Assessing the effect of shape on the evaluation of expected and actual chocolate flavour by Wang, Qian Janice, Reinoso Carvalho, Felipe, Persoone, Dominique, Spence, Charles

    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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    Journal Article
  20. 20

    Development and application of assay for determining β-glucosidase activity in human saliva by Stradwick, Lauren, Inglis, Debbie, Kelly, Jennifer, Pickering, Gary

    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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    Journal Article