最近の記事
【論文紹介】FoodFab: Creating Food Perception Illusions using Food 3D Printing
論文：FoodFab: Creating Food Perception Illusions using Food 3D Printing 著者：Ying-Ju Lin, Parinya Punpongsanon, Xin Wen, Daisuke Iwai, Kosuke Sato, Marianna Obrist, Stefanie Mueller https://dl.acm.org/doi/pdf/10.1145/3313831.3376421 CHI2020 どん
【論文紹介】Towards artificial flavor perception of black tea: An approach using fusion of electronic nose and electronic tongue responses with fuzzy ART classification technique
論文：Towards artificial flavor perception of black tea: An approach using fusion of electronic nose and electronic tongue responses with fuzzy ART classification technique 著者：Angiras Modak, Runu Banerjee(Roy), Bipan Tudu, Rajib Bandyopadhyay,
【論文紹介】Cold pleasure. Why we like ice drinks, ice-lollies and ice cream
論文：Cold pleasure. Why we like ice drinks, ice-lollies and ice cream 著者：R. Eccles, L. Du-Plessis, Y. Dommels, J.E. Wilkinson https://reader.elsevier.com/reader/sd/pii/S0195666313003930?token=5F16F80DFBEF29FC61C7F6488F62DE8A9565BD7BC86F20774A
【論文紹介】The effect of oral temperature on the temperature perception of liquids andsemisolids in the mouth
論文：The effect of oral temperature on the temperature perception of liquids andsemisolids in the mouth 著者：Lina Engelen, Rene A de Wijk, Jon F Prinz, Andries van der Bilt, Anke M Janssen, Frits Bosman https://onlinelibrary.wiley.com/doi/epdf
【論文紹介】The relation between saliva flow after different stimulations and the perception of flavor and texture attributes in custard desserts
論文：The relation between saliva flow after different stimulations and the perception of flavor and texture attributes in custard desserts 著者：LinaEngelen, Rene A.de Wijk, Jon F.Prinz, Andriesvan der Bilt, FritsBosman https://reader.elsevier.c
【論文紹介】3‐D printed texture spoons for food flavor and satiety
論文：3‐D printed texture spoons for food flavor and satiety 著者：Molly I. Smith, Robin Dando https://onlinelibrary.wiley.com/doi/full/10.1111/joss.12650 https://www.researchgate.net/publication/349470202_3-D_printed_texture_spoons_for_food_flav
The paradox of warmth: Ambient warm temperature decreases preference for savory foods
論文：The paradox of warmth: Ambient warm temperature decreases preference for savory foods 著者：Kosuke Motokia, Toshiki Saitoa, Rui Nouchia, Ryuta Kawashimaa, Motoaki Sugiura https://www.researchgate.net/publication/324592089_The_paradox_of_war
【論文紹介】Effect of Temperature on the Intensity of Basic Tastes: Sweet, Salty and Sour
論文：Effect of Temperature on the Intensity of Basic Tastes: Sweet, Salty and Sour 著者：Keri Lipscomb, James Rieck, Paul Dawson http://www.ccsenet.org/journal/index.php/jfr/article/view/56854 Journal of Food Research どんなもの？ ショ糖、塩化ナトリウム、クエン酸
【論文紹介】Cross-Modal Correspondences Between Temperature and Taste Attributes
論文：Cross-Modal Correspondences Between Temperature and Taste Attributes 著者：Kosuke Motoki, Toshiki Saito, Rui Nouchi, Motoaki Sugiura https://www.researchgate.net/publication/343713277_Cross-Modal_Correspondences_Between_Temperature_and_Tas
【論文紹介】Effect of Temperature on Human Sensitivity to Sweetness
論文：Effect of Temperature on Human Sensitivity to Sweetness 著者：Yoko Okamoto, Keiko Yoshida https://www.jstage.jst.go.jp/article/cookeryscience/47/2/47_97/_pdf 日本調理科学会誌 どんなもの？ 物質の温度が味の感じ方に与える影響を調べるために、8種類の甘味料と市販の甘味飲料を対象に、甘味の強さを官能評価法で測定した。実験の
【論文紹介】Tasting spoons: Assessing how the material of a spoon affects the taste of the food
論文：Tasting spoons: Assessing how the material of a spoon affects the taste of the food 著者：Betina Piqueras-Fiszman, Zoe Laughlin , Mark Miodownik, Charles Spence https://reader.elsevier.com/reader/sd/pii/S0950329311001765?token=071E8D882B46B