Investigations on multimodal sensory integration: Texture, taste, and ortho- and retronasal olfactory stimuli in concert

Bult, Johannes H.F., de Wijk, Rene A., Hummel, Thomas·2007·Neuroscience Letters

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Items 201–244 of 244

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  7. Investigation and Characterization of Flavor to Food Matrix Interactions using Solid State Nuclear Magnetic Resonance
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  8. Le vin au Vietnam : impact de l'environnement culturel sur les motivations et les préférences gustatives
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  9. Wine and Food Combination
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  11. Cognitive and hedonic responses to meal ingestion
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  12. An investigation in the neuromodulation of olfactory function using non-invasive vagus nerve stimulation
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  13. Testing the Food Experience in Healthy Human Volunteers: a Proof-of-Concept Study
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  14. Wine and Food Combination
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  15. Combine nicely, consume wisely : The role of single food properties in oral processing behavior, intake and sensory perception of composite foods
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  16. Innovative binomial adjectives in Japanese food descriptions and beyond
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  18. Smells, Well-being, and the Built Environment
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  20. Scent-Triggered Cerebral Activity: How Retronasal Olfaction Influences the Food-Reward Feedback System
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  21. Afterword on Consciousness
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  22. Philosophy and the Duck-Rabbit
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  23. The Intentionality of Smell
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  24. Multimodality
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  25. Complications
    William G. Lycan · 2024 · Oxford University Press eBooks
  26. Introduction to Perceptual Layering
    William G. Lycan · 2024 · Oxford University Press eBooks
  27. Conclusion
    William G. Lycan · 2024 · Oxford University Press eBooks
  28. Preface and Acknowledgments
    William G. Lycan · 2024 · Oxford University Press eBooks
  29. What Does Taste Represent?
    William G. Lycan · 2024 · Oxford University Press eBooks
  30. What Does Vision Represent?
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  31. Introduction
    William G. Lycan · 2024 · Oxford University Press eBooks
  32. What Is It We Touch?
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  33. Hearing As
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  34. Appendix “The Slighting of Smell” (1989/2000)
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  35. Addition of retronasal milk fat odour during milk consumption increased liking without affecting intake
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  38. Impact des modifications de texture obtenues par des assemblages protéiques innovants sur la qualité organoleptique de produits laitiers
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  39. Perceptual Psychology Related to Food
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  43. Sodium Chloride and Sour Taste in Humans—A Pilot Study
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