The DOI matches its Crossref record.
The Perfect Meal: Multisensory Science of Food and Dining, The
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In the citing paper
“the exteroceptive sense of vision, audition, and orthonasal olfaction are typically stimulated prior to (and sometimes during) the consumption of food, and the interoceptive senses (retronasal olfaction, oral-somatosensation and gustation) are those that are stimulated during eating [172].”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [172]
In the citing paper
“The available cognitive neuroscience research suggests that the biggest impact on our experiences and behaviours occur when several sensory attributes are changed at once, and when they complement one another [172].”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [172]
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Items 201–230 of 230
(2019) · Converging evidence in language and communication research · doi:10.1075/celcr.20.toc
Werbung: Persuasion unter erschwerten Bedingungen
Schönbach, K. (2025) · Springer eBooks · doi:10.1007/978-3-658-47059-3_6
GÖZLER KAPALI, DUYULAR AÇIK: BLİNDFOLDED DENEYİMİ İLE GASTRONOMİDE FARKLI BİR PERSPEKTİF
Sağcan, M., & Savaş, N. (2025) · Sosyal Bilimler Akademi Dergisi · doi:10.38004/sobad.1645173
ElRabbat, S. A., Arous, J. A., Hima, N. A., et al. (2025) · Management · doi:10.58691/man/204472
Gastronomic Variables: A Framework for Design and Quality Assurance of Food Dishes, Meals, and Menus
Sporre, C. M., Wennström, S., & Wellton, L. (2025) · Journal of Culinary Science & Technology · doi:10.1080/15428052.2025.2550432 · Cited by 3
Gastronomik Estetiğin Yeni Dili: Tabak Tasarımında ChatGPT'nin Pratik Bir Uygulaması
Şahin, E. Ö. (2025) · Uluslararası Sosyal Bilimler Akademi Dergisi · doi:10.47994/usbad.1705581
Türk Mutfağında Sanatsal ve Yaratıcı Ürünler: Michelin Yıldızlı Restoranlar Üzerine Bir Analiz
Okur, B., & Ekincek, S. (2025) · Gastroia Journal of Gastronomy And Travel Research · doi:10.32958/gastoria.1782513
Moore, M. (2025) · SSRN Electronic Journal · doi:10.2139/ssrn.5776391
Moore, M. (2025) · SSRN Electronic Journal · doi:10.2139/ssrn.5784733
Digitally-Representing Flavours and AI-Recipe Creation: Possibilities and Pitfalls
Spence, C., & Velasco, C. (2025) · Springer eBooks · doi:10.1007/978-3-031-91050-0_3
Self-citationDigital Gastronomy in the Home
Spence, C., & Velasco, C. (2025) · Springer eBooks · doi:10.1007/978-3-031-91050-0_7
Self-citationWhat Is the Future of Digital Gastronomy?
Spence, C., & Velasco, C. (2025) · Springer eBooks · doi:10.1007/978-3-031-91050-0_11
Self-citationMutfak Şeflerinin Tabak Sunumlarına Yönelik Algılarının Fenomenolojik Analizi
Özdamar, M., & ÇELİK, S. (2025) · Gastroia Journal of Gastronomy And Travel Research · doi:10.32958/gastoria.1696414 · Cited by 1
EYES CLOSED, SENSES OPEN: A DİFFERENT PERSPECTİVE ON GASTRONOMY THROUGH BLINDFOLDED EXPERIENCE
Sağcan, M., & Savaş, N. (2025) · DergiPark (Istanbul University)
Edible narratives: Harnessing food design to inspire empathy and social reflection
Simões, J., & Bonacho, R. (2026) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2026.101449 · Cited by 1
Forner, R. A. S., Carvalho, F. M., Ferreira, E. E. A., & Behrens, J. H. (2026) · Journal of Foodservice Business Research · doi:10.1080/15378020.2026.2639453
Xu, H., Yao, X., Wu, S., Bae, J. H., Guo, Z., Lv, D., Yao, Z., Oh, H., & Adams, A. T. (2026) · International Conference on Tangible, Embedded, and Embodied Interaction (TEI) · doi:10.1145/3731459.3773300
Los sentidos de la Feria y la feria de los sentidos en Sevilla, Espana
Vargas‐Cetina, G., & Ayora‐Diaz, S. I. (2026) · Encartes · doi:10.29340/en.v9n17.466
Multi-Sensory Design in Ceramic Tableware: An Examination in the Context of Fusion CuisinePreprint
Gençtürk, S., TÜRKEL, E., & ATICI, G. E. (2026) · SSRN Electronic Journal · doi:10.2139/ssrn.6631928
Yalçıntepe, A., & Oran, N. T. (2026) · Artuklu Health · doi:10.58252/artukluhealth.1834593
Claramonte, M. D. C. Á. V. (2025) · Anthropologie et Sociétés · doi:10.7202/1124601ar
Beyond Interfaces: the Future of Edible Interactions
Wang, H., Deng, J., Zheng, Y., et al. (2026) · ACM Designing Interactive Systems Conference (DIS) · doi:10.1145/3802974.3807999
Self-citationChen, Y. (2026) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2026.101574
Dumlu, B. N., & Demir, Y. (2026) · Frontiers in Computer Science · doi:10.3389/fcomp.2026.1775185 · Cited by 1
Tasting Spaces Multisensory Design Through a Cultural Lens
Haykal, R. M., & Andrada, J. A. C. (2026) · Advances in Science, Technology & Innovation/Advances in science, technology & innovation · doi:10.1007/978-3-032-21303-7_16
Beyond Blind Tasting: Label-Induced Shifts in Sensory Ratings of PDO Málaga Wines
Zamarreño-Aramendia, G., Fernández-Sánchez, J., Cruz-Ruiz, E., & González, P. A. (2026) · Beverages · doi:10.3390/beverages12080088
“This approach aligns with best practices in contemporary sensory science—linking controlled protocols to real-world informational contexts—and provides actionable evidence for product development, label design, and origin-based market positioning [7,24,30].”
Redefining product development in restaurant kitchens
UYANIK, B., & Zencir, E. (2026) · Cogent Social Sciences · doi:10.1080/23311886.2026.2727741
Metadata
- Authors
- Spence, C., & Piqueras‐Fiszman, B.
- Venue
- Wiley eBooks
- Publisher
- Wiley
- Published
- 2014-07-18
- OpenAlex
- W4243017156
- Cited by
- 221
- References
- 0
- Citations by year
- 2026: 20 · 2025: 27 · 2024: 13 · 2023: 15 · 2022: 16 · 2021: 16 · 2020: 16 · 2019: 37 · 2018: 10 · 2017: 15 · 2016: 11 · 2015: 19 · 2014: 6
- FWCI
- 25.83
- Type
- book
- Language
- en
- Open access
- closed
- Locations
- Wiley eBooks (publishedVersion)
- Topics
- Social Sciences › Business, Management and Accounting › Tourism, Leisure and Hospitality Management › Culinary Culture and Tourism
- Social Sciences › Anthropology › Food, Nutrition, and Cultural Practices
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
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