178 related articles for article (PubMed ID: 32326000)
1. Virtual Reality and Immersive Environments on Sensory Perception of Chocolate Products: A Preliminary Study.
Kong Y; Sharma C; Kanala M; Thakur M; Li L; Xu D; Harrison R; Torrico DD
Foods; 2020 Apr; 9(4):. PubMed ID: 32326000
[TBL] [Abstract][Full Text] [Related]
2. Exploring the Effects of Immersive Virtual Reality Environments on Sensory Perception of Beef Steaks and Chocolate.
Crofton E; Murray N; Botinestean C
Foods; 2021 May; 10(6):. PubMed ID: 34063901
[TBL] [Abstract][Full Text] [Related]
3. Effects of Context and Virtual Reality Environments on the Wine Tasting Experience, Acceptability, and Emotional Responses of Consumers.
Torrico DD; Han Y; Sharma C; Fuentes S; Gonzalez Viejo C; Dunshea FR
Foods; 2020 Feb; 9(2):. PubMed ID: 32075018
[TBL] [Abstract][Full Text] [Related]
4. Dynamic Context Sensory Testing-A Proof of Concept Study Bringing Virtual Reality to the Sensory Booth.
Stelick A; Penano AG; Riak AC; Dando R
J Food Sci; 2018 Aug; 83(8):2047-2051. PubMed ID: 30044500
[TBL] [Abstract][Full Text] [Related]
5. Immersive sensory evaluation: Practical use of virtual reality sensory booth.
Zulkarnain AHB; Kókai Z; Gere A
MethodsX; 2024 Jun; 12():102631. PubMed ID: 38435638
[TBL] [Abstract][Full Text] [Related]
6. A narrative review of the impact of digital immersive technology on affective and sensory responses during product testing in digital eating contexts.
Giezenaar C; Hort J
Food Res Int; 2021 Dec; 150(Pt B):110804. PubMed ID: 34863496
[TBL] [Abstract][Full Text] [Related]
7. Beyond Reality: Exploring the effect of different virtual reality environments on visual assessment of cakes.
Alba-Martínez J; Alcañiz M; Martínez-Monzó J; Cunha LM; García-Segovia P
Food Res Int; 2024 Mar; 179():114019. PubMed ID: 38342540
[TBL] [Abstract][Full Text] [Related]
8. Changes in the choice motive and emotional perception of chocolates in response to stress.
Bae JH; Lee SH; Hong JH
Food Res Int; 2024 Jul; 187():114378. PubMed ID: 38763650
[TBL] [Abstract][Full Text] [Related]
9. Decoding subjective emotional arousal from EEG during an immersive virtual reality experience.
Hofmann SM; Klotzsche F; Mariola A; Nikulin V; Villringer A; Gaebler M
Elife; 2021 Oct; 10():. PubMed ID: 34708689
[TBL] [Abstract][Full Text] [Related]
10. Investigating the relative merits of using a mixed reality context for measuring affective response and predicting tea break snack choice.
Low JYQ; Diako C; Lin VHF; Yeon LJ; Hort J
Food Res Int; 2021 Dec; 150(Pt A):110718. PubMed ID: 34865749
[TBL] [Abstract][Full Text] [Related]
11. Physiological Responses to Basic Tastes for Sensory Evaluation of Chocolate Using Biometric Techniques.
Gunaratne TM; Fuentes S; Gunaratne NM; Torrico DD; Gonzalez Viejo C; Dunshea FR
Foods; 2019 Jul; 8(7):. PubMed ID: 31284449
[TBL] [Abstract][Full Text] [Related]
12. Desires for beverages and liking of skin care product odors in imaginative and immersive virtual reality beach contexts.
Andersen INSK; Kraus AA; Ritz C; Bredie WLP
Food Res Int; 2019 Mar; 117():10-18. PubMed ID: 30736918
[TBL] [Abstract][Full Text] [Related]
13. Challenges of pairing chocolates and nuts: Perceptions, interactions and dynamics of contrasting chocolates with nuts.
Paz LI; Januszewska R; Schouteten JJ; Van Impe J
Food Res Int; 2021 Oct; 148():110620. PubMed ID: 34507764
[TBL] [Abstract][Full Text] [Related]
14. The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate.
Bartkiene E; Mockus E; Mozuriene E; Klementaviciute J; Monstaviciute E; Starkute V; Zavistanaviciute P; Zokaityte E; Cernauskas D; Klupsaite D
Foods; 2021 Mar; 10(3):. PubMed ID: 33803676
[TBL] [Abstract][Full Text] [Related]
15. Influence of label information on dark chocolate acceptability.
Torres-Moreno M; Tarrega A; Torrescasana E; Blanch C
Appetite; 2012 Apr; 58(2):665-71. PubMed ID: 22198318
[TBL] [Abstract][Full Text] [Related]
16. Self-Assessed Experience of Emotional Involvement in Sensory Analysis Performed in Virtual Reality.
Zulkarnain AHB; Cao X; Kókai Z; Gere A
Foods; 2024 Jan; 13(3):. PubMed ID: 38338511
[TBL] [Abstract][Full Text] [Related]
17. Development of emotion lexicons to describe chocolate using the Check-All-That-Apply (CATA) methodology across Asian and Western groups.
Gunaratne TM; Gonzalez Viejo C; Fuentes S; Torrico DD; Gunaratne NM; Ashman H; Dunshea FR
Food Res Int; 2019 Jan; 115():526-534. PubMed ID: 30599974
[TBL] [Abstract][Full Text] [Related]
18. The effect of music on gelato perception in different eating contexts.
Kantono K; Hamid N; Shepherd D; Lin YHT; Brard C; Grazioli G; Thomas Carr B
Food Res Int; 2018 Nov; 113():43-56. PubMed ID: 30195538
[TBL] [Abstract][Full Text] [Related]
19. Temporal Sensory Perceptions of Sugar-Reduced 3D Printed Chocolates.
Khemacheevakul K; Wolodko J; Nguyen H; Wismer W
Foods; 2021 Sep; 10(9):. PubMed ID: 34574192
[TBL] [Abstract][Full Text] [Related]
20. A comparison of two low-calorie sweeteners and sugar in dark chocolate on sensory attributes and emotional conceptualisations.
Lagast S; De Steur H; Schouteten JJ; Gellynck X
Int J Food Sci Nutr; 2018 May; 69(3):344-357. PubMed ID: 28805091
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
