The volatile composition and odor of meat and meat products is based on the precursors
present in the raw meat. These are influenced by various pre-slaughter factors (species …

Humans respond cognitively and emotionally to the built environment. The modern
possibility of recording the neural activity of subjects during exposure to environmental …

Applying the theory of embodied cognition as the research framework, the purpose of the
current study was to explore the influence of virtual wine tours on young consumers' wine …

The perception of flavor is perhaps the most multisensory of our everyday experiences. The
latest research by psychologists and cognitive neuroscientists increasingly reveals the …

Electronic-nose devices have received considerable attention in the field of sensor
technology during the past twenty years, largely due to the discovery of numerous …

Food marketing is often singled out as the leading cause of the obesity epidemic. The
present review examines current food marketing practices to determine how exactly they …

Wine is an ancient beverage and has been prized throughout time for its unique and
pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components …

In this paper, we review the empirical literature concerning the important question of whether
or not food color influences taste and flavor perception in humans. Although a superficial …

Food producers and retailers throw away large amounts of perfectly edible produce that fails
to meet appearance standards, contributing to the environmental issue of food waste. The …

Objectives. We assessed whether a 2-phase labeling and choice architecture intervention
would increase sales of healthy food and beverages in a large hospital cafeteria. Methods …