The multisensory perception of flavor

Auvray, Malika, Spence, Charles·2008·Consciousness and Cognition

Cited by (690)

Items 501–600 of 690

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  6. Chapter 4. Framing meaning
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  7. Chapter 2. Researching language and perception
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  8. Chapter 3. Scientific Discourse
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  9. Chapter 7. Cross-linguistic framing: The German sensory adjectives knackig and knusprig
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  10. Chapter 5. Framing crispy and crunchy in everyday discourse
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  11. Chapter 6. Framing sensory descriptors: Crispy and crunchy in food science
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  12. Colour, flavour and haptic influences on satiety
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  13. Consumer sensory and precursor compound evaluation of three beef muscles from three USDA quality grades aged for two wet-aging periods on beef flavor acceptability
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  14. Qualidade química e sensorial de cachaça envelhecida em barris de carvalho de diferentes espécies e quantidades de uso
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  15. A New Type of Memory System or an Addition to an Old Memory System?
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  16. Challenges of LinkingIn vitroAnalysis to Flavor Perception
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  17. 多感覚相互作用の諸相―学習・知覚の抑制・個人差
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  18. Changing the Context of Experience: Applying Designed Sensory Elements Towards Mindful Eating
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  19. COFFEE QUALITY, LAND USE, AND PROCESSING IN THE CAJAMARCA REGION OF PERU
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  20. Tip of my Tongue:Eating for Cognition
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  21. Sodium Reduction Through Salt Substitute Mixtures, Visual Cues, and Salt Level Statements, and Its Effects on Consumer Perception: A Case of Barbecue Sauce
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  22. Re-contextualising the spectacle of online gastronomy : a studio investigation into contemporary food imaging
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  23. Sonority and shape
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  24. Chemosensory Influences on Eating and Drinking, and Their Cognitive Mediation
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  25. The Biopsychology of Flavor Perception and Its Application to Nutraceuticals
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  26. La familiarisation des enfants avec les propriétés sensorielles des légumes à l’école primaire : une étude exploratoire
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  27. Development of an electronic nose for characterizing the level of maturation of cachaça
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  28. Intersensorial translation of coughing-and-sneezing in an epidemic social context
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  29. Introduction to the volume
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  30. Safety culture
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  31. Book Review
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  32. Ethics and Food Taste
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  33. The Impact of Watching Old and New Objects on Salty and Sweet Taste Perception
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  34. Capítulo 6. Relación entre la preferencia de género musical publicitario, la respuesta fisiológica y los niveles de recordación de marcas de bebidas y alimentos
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  35. Ethics and Food Taste
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  36. Sodium Reduction Through Salt Substitute Mixtures, Visual Cues, and Salt Level Statements, and Its Effects on Consumer Perception: A Case of Barbecue Sauce
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  37. Introduction
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  38. The Presumption of Optimism
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  39. Dedication
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  40. Optimism and Pessimism
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  41. Constitutive Pessimism
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  42. Copyright Page
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  43. The Debate Concerning Assertion
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  44. Pessimism, Assertion, and Signalling
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  45. Pessimism and the Appeal to Cases
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  46. HRATA: a new sensory methodology for a better aroma characterization – a case study on apple (Malus domestica)
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  47. Optimism and the Appeal to Cases
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  48. L'interaction odeur‐goût et ses effets marketing sur la perception et la consommation des produits diététiques
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  51. Disculpe… ¿tiene picante?
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  52. Odors
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  53. A supervised learning regression method for the analysis of oral sensitivity of healthy individuals and patients with chemosensory loss
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  54. Kuidas maitseb? Eesti ja saksa aktiivse maitsesõnavara empiiriline uurimus
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  55. Rethinking basic taste terms
    Yongxian Luo · 2023 · Cognitive Linguistic Studies
  56. Z KUŞAĞININ TATİLDE YEMEK YEME MOTİVASYONUNUN TEKRAR ZİYARET ETME NİYETİ ÜZERİNE ETKİSİ (THE EFFECT OF Z GENERATION S VACATION FOOD MOTIVATION ON THE INTENTION TO REVISIT)
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  57. Afterword on Consciousness
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  58. Philosophy and the Duck-Rabbit
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  59. The Intentionality of Smell
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  60. Multimodality
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  61. Complications
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  62. Nuevas herramientas para la valoración del impacto visual sobre la percepción sensorial y emocional de productos de "Alta Pastelería"
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  63. Introduction to Perceptual Layering
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  64. Conclusion
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  65. Preface and Acknowledgments
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  66. What Does Taste Represent?
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  67. What Does Vision Represent?
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  68. Introduction
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  69. What Is It We Touch?
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  70. Hearing As
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  71. Appendix “The Slighting of Smell” (1989/2000)
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  72. The Natural Way of Food Colouring
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  74. Carbohydrates
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  75. Coca Cola Starlight y Coca Cola Byte u 8-bit: perplejidades por unos sabores oscuros
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  76. SENTIDOS ESPECIAIS: ASPECTOS NEUROFISIOLÓGICOS SENSORIAIS
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  77. Methodological foundations
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  78. Acknowledgments
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  79. The evaluative dimension
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  80. Explaining the hierarchy of the senses
    2019 · Converging evidence in language and communication research
  81. Correlations and clusters
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  82. Semantic preferences of sensory words
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  83. Index
    2019 · Converging evidence in language and communication research
  84. The five senses folk model
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  85. References
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  86. Synesthetic metaphors are not metaphorical
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  87. The Embodied Lexicon Hypothesis
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  88. Norming the senses
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  89. Re-evaluating the hierarchy of the senses
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  90. Synesthesia and metaphor
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  91. Ineffability
    2019 · Converging evidence in language and communication research
  92. The hierarchy of the senses
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  93. Frequency, semantic complexity, and iconicity
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  94. Prelim pages
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  95. Sensory semiotics
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  96. Dominance relations and specialization of sensory words
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  97. Table of contents
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