Origin of human colour preference for food
By Sun-Man Lee, K. Lee, Seong-hyun Lee, Jang-kun Song. 2013
113 citations recorded by the source corpus.
Subfields: Nutrition and Dietetics, Sensory Systems, Social Psychology
View Paper: https://www.semanticscholar.org/paper/b49a1c25e696acf33a1ab5d21487425e9126d7a3
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In Sensory Systems
In Social Psychology
Citations in the corpus
- Consumer expectations for vegetables with typical and atypical colors: The case of carrots (2019, background): “saturation values and more browning to decrease in quality and to decomposition, and thus to lower acceptance ratings (de Hooge et al., 2017; Lee et al., 2013), and possibly higher ratings for bitterness and lower ratings for product firmness, due to loss of structure.”