MOUTH‐WATERING: THE INFLUENCE OF ENVIRONMENTAL AND COGNITIVE FACTORS ON SALIVATION AND GUSTATORY/FLAVOR PERCEPTION

By Charles Spence. 2011

93 citations recorded by the source corpus.

Subfields: Experimental and Cognitive Psychology, Nutrition and Dietetics, Sensory Systems

View Paper: https://www.semanticscholar.org/paper/8901f57bd3417e00cb29d5934d0792d2cb99c1f4

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Experimental and Cognitive Psychology

1. Carlos Velasco
2. Andy Woods
3. Charles Spence
4. Klemens Knoeferle
5. Ophélia Deroy
6. Gregory Simmonds
7. B. Reade
8. Yi-Chuan Chen

In Nutrition and Dietetics

1. Carlos Velasco
2. Gregory Simmonds
3. Andy Woods
4. Ophélia Deroy
5. Klemens Knoeferle
6. Charles Spence

In Sensory Systems

1. Carlos Velasco
2. Andy Woods
3. Charles Spence
4. Klemens Knoeferle
5. Gregory Simmonds
6. Ophélia Deroy
7. Yi-Chuan Chen
8. Mirjam Keetels

Citations in the corpus

• ‘Show me the goods’: Assessing the effectiveness of transparent packaging vs. product imagery on product evaluation (2018, background): “That is, images of food are known to robustly capture attention (e.g., di 121 Pellegrino, Magarelli, & Mengarelli, 2011; Nijs, Muris, Euser, & Franken, 2010), and 122 evoke feelings of hunger, salivation, and food cravings (Rogers & Hill, 1989; see also 123 Spence, 2011; Wansink, 2004, for reviews).”
• A large sample study on the influence of the multisensory environment on the wine drinking experience (2014, background): “Any such change might, in turn, be expected to affect the taste of the wine [40].”
• The insectivore’s dilemma, and how to take the West out of it (2015, background): “The participants had to repeat the evaluation 11 See Spence (2011) for evidence that such an approach can be limited.”