Influence of Color on Perception of Sweetness and Fruit Flavor of Fruit Drinks

By S. Bayarri, C. Calvo, E. Costell, L. Durán. 2001

85 citations recorded by the source corpus.

Subfields: Experimental and Cognitive Psychology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/ae9c99e5af25f3335c34d26696c4bbf65a9da72b

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. Charles Spence
2. Yi-Chuan Chen
3. Mirjam Keetels
4. Jean H. M. Vroomen
5. Camille Koppen
6. Jeroen J. Stekelenburg
7. Carlos Velasco
8. Andy Woods

In Food Science

1. F. Al-Said
2. Charles Spence
3. Umezuruike Linus Opara
4. P. Pathare

In Nutrition and Dietetics

1. Umezuruike Linus Opara
2. F. Al-Said
3. Charles Spence
4. P. Pathare

Citations in the corpus

• Colour Measurement and Analysis in Fresh and Processed Foods: A Review (2012, background): “It is generally accepted that colour is important in identifying the characteristic flavour of foods and that altering typical colour may render the identification of flavour less precise (Bayarri et al. 2001).”
• On the psychological impact of food colour (2015, background): “conditions or else in a subset of those individuals whom they have tested (for example, see [39,43,45-47,53,58-66]).”