Multisensory processes in flavour perception and their influence on food choice

By J. Prescott. 2015

164 citations recorded by the source corpus.

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

View Paper: https://www.semanticscholar.org/paper/d2713ebb795841ba98445bb42f3e33d8cc21056a

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. Paula Varela

In Nutrition and Dietetics

1. Paula Varela

In Sensory Systems

1. Paula Varela
2. Tormod Næs

Citations in the corpus

• When the choice of the temporal method does make a difference: TCATA, TDS and TDS by modality for characterizing semi-solid foods (2018, background): “567 Food perception is a multisensory phenomenon, reflecting the integration of taste, 568 olfactory, and other sensory information into a perceived property of the food, rather 569 than a collection of individual sensory attributes (Prescott, 2015).”