Relevant bibliographies by topics / Flavor experience

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Flavor experience'

Author: Grafiati
Published: 25 June 2021
Last updated: 29 July 2025

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Journal articles on the topic "Flavor experience"

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Davis, Danielle R., Meghan E. Morean, Krysten W. Bold, et al. "Cooling e-cigarette flavors and the association with e-cigarette use among a sample of high school students." PLOS ONE 16, no. 9 (2021): e0256844. http://dx.doi.org/10.1371/journal.pone.0256844.

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Introduction E-liquid flavor is typically presented by flavor category (e.g. menthol, mint, fruit, dessert). Cooling sensations produced by flavor additives such as menthol enhance appeal of e-cigarettes among youth, but not all e-liquids that produce cooling sensations are labeled as menthol. Sensory experiences produced by flavors may allow for a new way to capture e-cigarette flavor use. This study aims to examine use of flavors that produce cooling sensations among youth and its association with e-cigarette use behaviors. Methods A 2019 survey of high school students (n = 4875) examined us
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Ben Taleb, Ziyad, Alison Breland, Raed Bahelah, et al. "Flavored Versus Nonflavored Waterpipe Tobacco: A Comparison of Toxicant Exposure, Puff Topography, Subjective Experiences, and Harm Perceptions." Nicotine & Tobacco Research 21, no. 9 (2018): 1213–19. http://dx.doi.org/10.1093/ntr/nty131.

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Abstract Introduction Flavored waterpipe (WP) tobacco is the main type of tobacco used by young WP smokers, and a major factor attracting youth to smoke. However, evidence regarding the effect of limiting flavor on WP smokers’ experience continues to be lacking. This study aims at evaluating the effect of flavor restriction on WP smokers’ toxicant exposure, smoking topography, subjective experiences and harm perception. Methods Thirty-two WP smokers completed two, 45-minute ad libitum smoking sessions (preferred flavor vs non-flavored tobacco) in a crossover design pilot study. Plasma nicotine
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Small, Dana M., Joel Voss, Y. Erica Mak, Katharine B. Simmons, Todd Parrish, and Darren Gitelman. "Experience-Dependent Neural Integration of Taste and Smell in the Human Brain." Journal of Neurophysiology 92, no. 3 (2004): 1892–903. http://dx.doi.org/10.1152/jn.00050.2004.

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Flavor perception arises from the central integration of peripherally distinct sensory inputs (taste, smell, texture, temperature, sight, and even sound of foods). The results from psychophysical and neuroimaging studies in humans are converging with electrophysiological findings in animals and a picture of the neural correlates of flavor processing is beginning to emerge. Here we used event-related fMRI to evaluate brain response during perception of flavors (i.e., taste/odor liquid mixtures not differing in temperature or texture) compared with the sum of the independent presentation of thei
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Dominguez, Paloma Rohlfs. "Development and Acquisition of Flavor and Food Preferences in Children: An Update Until 2010." Journal of Food Research 3, no. 1 (2013): 1. http://dx.doi.org/10.5539/jfr.v3n1p1.

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<p>The purpose of the present research is to identify the experience-related mechanisms which induce the establishment of children’s flavor, food and drink acceptance and preferences. The development of children’s preferences for flavors, foods and drinks is mediated by a variety of mechanisms, such as flavor transmission via amniotic fluid (AF) and neonatal feeding regimen (breastfeeding and formula milk-based feeding), mere repeated exposure, conditioned preferences for or aversions to gustatory stimuli based on subsequent postingestive consequences, parental strategies and food manage
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Moreira, Laise S., Erin L. Treiber, Seth Wannemuehler, et al. "Sensory Analysis to Inform Breeding Decisions in a Segregating Grapevine Population." HortScience 60, no. 6 (2025): 1003–15. https://doi.org/10.21273/hortsci17787-24.

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In plant breeding settings, the flavor and aroma of new cultivars are traditionally evaluated based on the judgements of breeders or small technical groups without using data from sensory panels. A sensory descriptive analysis is one of the primary sensory evaluation techniques used to discriminate products. Because of time and monetary costs, descriptive analysis methodology has not been explored in grape breeding to advance the selection of target traits associated with the eating experience. We explored sensory evaluation methodology for screening grape (Vitis spp.) seedlings of a mapping f
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Alok, Satish Chaughule. "Neuroscience Meets Mixology: How Understanding the Brain's Response to Flavors Can Elevate Beverage Experiences." International Journal of Innovative Research in Engineering & Multidisciplinary Physical Sciences 10, no. 1 (2022): 1–4. https://doi.org/10.5281/zenodo.14261109.

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This article explores the intersection of neuroscience and mixology, examining how understanding the brain’s response to flavors can deepen and enhance the art of crafting beverages. By analyzing how sensory cues—such as taste, aroma, texture, and visual appeal—are processed by the brain, mixologists can elevate the drinking experience, creating cocktails that not only delight the palate but also elicit powerful emotional responses. From the role of memory in flavor perception to the influence of environment on taste, this piece unpacks how neuroscience is transforming the fu
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Kosarzewski, Leszek. "Open and hidden heavy flavor measurements at RHIC." EPJ Web of Conferences 274 (2022): 05007. http://dx.doi.org/10.1051/epjconf/202227405007.

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Quarks of heavy flavors are useful tool to study quark-gluon plasma created in heavy-ion collisions. Due to their high mass and early production time, heavy quarks experience the entire evolution of the system created in these collisions. Open heavy flavor meson measurements are sensitive to the energy loss in the QGP, while quarkonia are sensitive to the temperature of the QGP as they dissociate because of Debye-like screening of color charges. This presentation is a summary of the latest heavy flavor studies performed at RHIC. Results from both STAR and PHENIX experiments are presented, comp
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Vilela, Alice. "Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation." Fermentation 6, no. 1 (2020): 22. http://dx.doi.org/10.3390/fermentation6010022.

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Wine sensory experience includes flavor, aroma, color, and (for some) even acoustic traits, which impact consumer acceptance. The quality of the wine can be negatively impacted by the presence of off-flavors and aromas, or dubious colors, or sediments present in the bottle or glass, after pouring (coloring matter that precipitates or calcium bitartrate crystals). Flavor profiles of wines are the result of a vast number of variations in vineyard and winery production, including grape selection, winemaker’s knowledge and technique, and tools used to produce wines with a specific flavor. Wine col
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Genovese, Alessandro. "Flavor Chemistry and Technology: The Challenges of Working with Flavors in the Food Industry." Applied Sciences 13, no. 22 (2023): 12402. http://dx.doi.org/10.3390/app132212402.

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The term “flavor” refers to the overall sensory experience of a food or beverage, including olfaction (the perception of smell and aroma), gustation (the perception of taste), and trigeminal sensations, which combine the perception of texture, mouthfeel, temperature, and chemesthesis (i [...]
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Crisosto, Carlos H. "Establishing a Consumer Quality Index for Fresh Plums (Prunus salicina Lindell)." Horticulturae 9, no. 6 (2023): 682. http://dx.doi.org/10.3390/horticulturae9060682.

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Plums are primarily marketed for fresh consumption, canning, freezing, jam and jelly. Unfortunately, plum consumption has remained steady or declined. Consumers complain about a lack of flavor quality but are willing to pay for higher quality. Thus, absence of flavor and cold storage disorders are the main barriers to consumption. Plum cultivars are sensitive to gel breakdown, flesh browning and ‘off flavors’. Consumer approval and postharvest life are controlled by genotype, quality attributes, harvest date and proper postharvest handling. A consumer quality index (CQI) based on soluble solid
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Dissertations / Theses on the topic "Flavor experience"

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Zethelius, Thea. "Development of headspace solid phase microextraction gas chromatography mass spectrometry method for analysis of volatile organic compounds in board samples : Correlation study between chromatographic data and flavor properties." Thesis, Karlstads universitet, Institutionen för ingenjörs- och kemivetenskaper (from 2013), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-84941.

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The purpose of this thesis work was to develop a headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) method to detect volatile organic compounds (VOCs) in board samples and to statistically investigate potential correlation between chromatographic data and flavor data obtained from a trained panel. The developed method would hopefully serve as a complement to the already established routine analyses at Stora Enso and gain an increased understanding of which VOCs in the board influence its flavor properties. The impact of incubation time and adsorption tim
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Edwards-Stuart, Rachel. "Creating innovative flavour and texture experiences." Thesis, University of Nottingham, 2009. http://eprints.nottingham.ac.uk/27644/.

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The work presented in this thesis describes the use of scientific research in the development of novel texture and flavour experiences and their potential for use in fine gastronomy. In order to create an interesting textural experience, modified celluloses were investigated. Their unique property is that they have the ability to gel at high temperatures, but return to the solution state upon cooling. This phenomena was used to test the hypothesis that hot gels made from these materials could melt at temperatures greater than mouth temperature, providing a melt-in-the-mouth sensation on consum
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Pettersson, Kristian. "Musik som "krydda" : En studie i hur musik kan användas på stjärnkrogar för att förhöja upplevelsen av mat och dryck." Thesis, Luleå tekniska universitet, Institutionen för konst, kommunikation och lärande, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:ltu:diva-60005.

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När restaurangguiden Guide Michelin utdelar de prestigefyllda stjärnorna är det endast matenoch drycken som ska bedömas. Vid ett besök på en stjärnkrog möter vi emellertid en helhet iform av en atmosfär som vi upplever genom våra sinnen (syn, hörsel, känsel, lukt och smak).Upplevelsen av mat och dryck är en multisensorisk upplevelse som skapas via neurologiskaprocesser i hjärnan. Det innebär att allt runtomkring oss som vi registrerar med våra sinneninnan, samt medan vi äter och dricker kommer att påverka hur vi upplever maten ochdrycken. Därför kan det ifrågasättas om det möjligtvis kan finna
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Larsen, Esben Enghave. "Familiar Flavors : Sensorial Experiences of Familiarity and Transnational Food Practices Amongst International Students." Thesis, Stockholms universitet, Kulturgeografiska institutionen, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-169399.

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The thesis takes a reflexive feminist and sensory approach in examining the transnational practices and feelings of cultural familiarity that embody international student migrants, as well as the spatial and social implications of shared kitchen environments. Empirically, the research is based in participatory cook- and eat-along interviews, and a focus group dinner session with six student participants, situating both the researcher and the participants within the sensorial realm of food practices during the fieldwork. The thesis discusses the compromises and negotiations that food practices
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Ewoodzie, Kwesi Arkoh. "International standards, local flavors: the experiences of Ghanaian employees in multinational-enterprise hotels." Diss., University of Iowa, 2017. https://ir.uiowa.edu/etd/5751.

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This dissertation sheds new light on the well-recognized globalization phenomenon by examining its socio-cultural component. The literature assumes that the “global village” will simply emerge once the legal and technical obstacles have been overcome. However, the merging of cultural and social practices is not an effortless process. I set out to uncover how complex such socio-cultural exchanges are with a 12-month ethnography project. I examine Multinational Enterprise (MNE) in the hospitality industry, which serve as a hub for border-crossing cultural exchanges. Specifically, I focus on Ghan
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Piassi, Claudia Stringari. "Flavio-Shiró, sua pintura e sua plurisensorialidade." Universidade Federal do Espírito Santo, 2013. http://repositorio.ufes.br/handle/10/5655.

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Made available in DSpace on 2016-12-23T13:46:03Z (GMT). No. of bitstreams: 1 Claudia Stringari Piassi.pdf: 9823271 bytes, checksum: 1925ffb8ca3b79af2c262aa493a30a83 (MD5) Previous issue date: 2013-05-17<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>Flavio-Shiro's familiar influence by oriental art is on of the requirements, among others, to understand the genesis of his shapes, lines, colors and gestures on painting work. Flavio-Shiro‟s dissertation, his painting and his diversity aims to study some works created by the artists in the 1950s, 1960s and 1970s that highlig
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Mancuso, Chiara. "Measurement of the CKM angle gamma with the Lambda⁰_b -> D⁰ p K⁻ decay and commissioning of the Upstream Tracker at the LHCb experiment." Electronic Thesis or Diss., université Paris-Saclay, 2024. http://www.theses.fr/2024UPASP084.

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La violation de la Parité de Charge (CP) est un phénomène bien documenté décrit par le Modèle Standard (MS) de la physique des particules. La compréhension de la violation de CP peut expliquer pourquoi la matière a prévalu sur l'antimatière après le Big Bang, ce qui explique essentiellement notre existence. De nombreuses prédictions théoriques ont été observées expérimentalement, à commencer par la découverte en 1964 de la violation de CP dans le système du kaon neutre par James Cronin et Val Fitch. Depuis lors, de nombreuses expériences de physique des saveurs ont enrichi nos connaissances, o
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Books on the topic "Flavor experience"

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Foundation, Maryland 4.-H. Club, ed. Savor Maryland's flavor!: Food experiences with 4-H friends. Favorite Recipes Press, 1989.

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Flavel, John. "An honest, well experienced heart": The piety of John Flavel. Reformation Heritage Books, 2012.

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Freeman, Sophia. The Magic of Argentina: Experience the True Argentinean Flavor with these delicious Argentinean Recipes. Independently published, 2019.

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Choy, Katie. Family Secrets - Experience the Flavors of Peru! Lydia Inglett, Ltd. Publishing, 2015.

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Massimini, Marcello, and Giulio Tononi. A Brain in Your Hand. Translated by Frances Anderson. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780198728443.003.0001.

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This chapter introduces the problem of the relationships between matter and consciousness by asking the reader to step in the shoes of a medical student who is given a human brain to hold during an autopsy. From this perspective, the brain is just another worldly object. A thing with mass and borders. How can this be? Holding a brain, feeling its texture and weight, must be like seeing the Earth from the Moon as a tiny blue dot. It is a sublime experience, and it is both a source of mental anguish and liberation. In this way, the reader is presented with basic scientific questions that have an
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Daniels, Graeme. Analyst in Training. Bloomsbury Academic, 2025. https://doi.org/10.5040/9798881843120.

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Written for aspiring and prospective psychoanalysts and psychotherapists, this book provides an in-depth exploration of what psychoanalytic training entails and what motivates one to undergo this extensive training. Analytic training is rigorous, expensive, and time-consuming, yet despite the prestige it may afford, provides little or no assurance of professional success. An Analyst in Training follows the experience of author Graeme Daniels, a mid-career psychotherapist, who has undergone training in San Francisco, California, USA while maintaining an ongoing consultation practice with a trai
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Settles, Bob. Flavors of Rehabilitation: Experience of Helping Handicapped Persons Become Employed. Independently Published, 2019.

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Allen, Allie. Flavors of Nicaragua: Experience Many Different and Delicious Recipes from Nicaragua! Independently Published, 2019.

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Allen, Allie. Flavors of Nicaragua: Experience Many Different and Delicious Recipes from Nicaragua! Independently Published, 2019.

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Stephenson, Martha. Get Your Herb On : Experience the Flavors of Rosemary: 50 Rosemary Recipes. Independently Published, 2018.

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Book chapters on the topic "Flavor experience"

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Capaldi, Elizabeth D. "Hunger and conditioned flavor preferences." In Taste, experience, and feeding. American Psychological Association, 1990. http://dx.doi.org/10.1037/10075-011.

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Sclafani, Anthony. "Nutritionally based learned flavor preferences in rats." In Taste, experience, and feeding. American Psychological Association, 1990. http://dx.doi.org/10.1037/10075-010.

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Side, Catherine. "Case Study: Introducing a New Flavor and Color Ingredient." In Food Product Development: Based on Experience. Iowa State Press, 2008. http://dx.doi.org/10.1002/9780470376898.ch8.

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Koetke, Chris, Lauren Miller, and Jonathan Deutsch. "Practicalities from Culinology®: How Umami Can Contribute to Culinary Arts and Sciences." In Food and Health. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-32692-9_9.

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AbstractThis chapter focuses on umami from a practical gustatory and culinary standpoint. The overall objective of this chapter is to apply the science of umami to daily culinary preparation. It focuses on the umami experience and the traditional role that umami plays in foods loved around the globe. Informed by culinary science, the field at the intersection of culinary arts and food science, this chapter is about the intentional incorporation of umami to create balanced dishes. Umami may be introduced from foods intrinsically rich in umami, foods manipulated by further processing to further
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Piscitelli, Alfonso, Roberto Fasanelli, Elena Cuomo, and Ida Galli. "Understanding the sensory characteristics of edible insects to promote entomophagy: A projective sensory experience among consumers." In Proceedings e report. Firenze University Press, 2021. http://dx.doi.org/10.36253/978-88-5518-461-8.42.

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In recent years, a remarkable number of studies have investigated sensory characteristics, such as flavor and texture, of edible insect and insect-based foods, their contribution to consumers’ attitudes toward edible insects are important in consumer appeal and their willingness to try eating insects in the future. This paper addresses the problem of describing the sensory characteristics aof edible insect and insect-based foods in terms of preferences. To this end, we conducted a study to explore the representations of sensory experiences related to an insect-based dish involving a voluntary
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Burkert, Patrick, Benjamin Schaufler, and Jan-Niklas Voigt-Antons. "ColorTable: Manipulating Tasting Experiences, Impact of Light Color on Food Flavor Perception." In Communications in Computer and Information Science. Springer Nature Switzerland, 2022. http://dx.doi.org/10.1007/978-3-031-19679-9_75.

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Dulley, Iracema. "How to Bake X Cake." In The Case for Reduction. ICI Berlin Press, 2022. http://dx.doi.org/10.37050/ci-25_17.

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What kind of reduction does a recipe perform? This short piece considers the recipe as a purpose-oriented list. Based on a recipe for baking cakes of different flavours by following a similar procedure, it reflects on experience, time, chance, generalization, and secrecy.
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Fabbris, Luigi, and Alfonso Piscitelli. "Experience, sensorial skills and personality qualifying a wine consumer as an expert." In Proceedings e report. Firenze University Press, 2021. http://dx.doi.org/10.36253/978-88-5518-461-8.43.

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This paper analyses the characteristics of wine consumers that may qualify them as wine experts. The wine evaluation expertise of consumers, as measured by various degrees of self-perceived ability, is hypothesised to causally depend on cognitive and non-cognitive characteristics of wine experience, on sensorial skills relevant for wine assessment and on wine consumption-related personality aspects. Our work consisted in measuring and analysing the relationships between the self-assessment of the ability to wine assessment given by a convenience sample of consumers and the qualification of the
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Chaker, Sarah. "Hear - Taste - See: UISGE BEATHA - Waters of Life." In Forum Musikvermittlung - Perspektiven aus Forschung und Praxis. transcript Verlag, 2022. http://dx.doi.org/10.14361/9783839456811-013.

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A special kind of synaesthetic experience could be seen, heard and tasted at the lecture series back in 2019/2020 about the format »Works and Whiskies«, as very different tastes of Scotch whisky flavours were transformed into notes and pieces of music for contrabass clarinet by composer Petra Stump-Linshalm. These were rendered audible by musician Heinz-Peter Linshalm and found their visual equivalent in paintings by Jutta Goldgruber. Based on an interview with the artists, Sarah Chaker summarises in this article their thoughts towards this special kind of Musikvermittlung, which was retrospec
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Kelly, Alan. "The Experience of Eating." In Molecules, Microbes, and Meals. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780190687694.003.0019.

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We think perhaps instinctively of our tongues as supersensitive tasting machines, laden with taste buds that detect and analyze core flavors such as sweet, sour, and salty, from which we build up a picture of what the food tastes like. However, before the food gets there, it has to pass two arguably even more sensitive sensors, the impact of which on what we think the food tastes like is immense. The first is the eyes, and the second is the nose. Controlling the whole system, but perhaps more infallibly than it might think it does, is the brain. Let’s think about the eyes first. We all make au
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Conference papers on the topic "Flavor experience"

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Lupu, Mirabela Ioana, Alina Maier, Cristina Maria Canja, Vasile Padureanu, and Geronimo Raducu Branescu. "ROMANIAN GASTRONOMIC HERITAGE: REDISCOVERING TRADITIONAL PRODUCTS." In 11th SWS International Scientific Conferences on ART and HUMANITIES - ISCAH 2024. SGEM WORLD SCIENCE, 2024. https://doi.org/10.35603/sws.iscah.2024/s05.16.

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Romania is a country that boasts a rich and diverse gastronomic culture, making it a must-visit destination for food lovers and culinary enthusiasts. From traditional dishes passed down through generations to modern interpretations of classic recipes [1], Romanian cuisine offers a unique and flavorful experience that is sure to tantalize the taste buds of even the most discerning travelers. One of the best ways to experience Romanian gastronomic culture is through culinary tourism, a growing trend that allows visitors to immerse themselves in the local food scene and learn about the history an
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Guo, Siyuan, Bingqian Li, and Yuanyuan Liu. "Exploring Cross-Sensory Perception in Dining Environments: The Role of Tactile Surface Properties on Users’ Visual and Gustatory Experiences." In 16th International Conference on Applied Human Factors and Ergonomics (AHFE 2025). AHFE International, 2025. https://doi.org/10.54941/ahfe1006061.

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Sensory experiences within dining environments play a crucial role in shaping users behavior and emotional responses. This research explores the impact of tactile surface properties on users’ cross-sensory perception of vision and taste within the specific context of dining environments. A controlled experimental design was employed, categorizing material samples based on two tactile dimensions—surface roughness and hardness—resulting in four distinct groups. 24 participants engaged in blind tactile exploration of these materials while completing a cross-sensory perception questionnaire. Analy
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Choate, Robert, and Kevin Schmaltz. "The ASME Student Design Contest as a Transitional Design Experience." In ASME 2005 International Mechanical Engineering Congress and Exposition. ASMEDC, 2005. http://dx.doi.org/10.1115/imece2005-81337.

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Teams of Mechanical Engineering students at Western Kentucky University (WKU) participate in the ASME Student Design Contest (SDC) as a component of a Junior Design course. The required course activities include a design review, a mock contest at WKU, and project documentation. Students are also given the option of attending the Regional Conference SDC. Over the past two years, every team has participated at the Regional SDC, with 19 of 27 students attending. Both the 2004 and 2005 WKU teams won the regional competition. The Junior Design course uses the SDC as an intermediate component of a P
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Hamid, Nazimah, Yi Hsuan Tiffany Lin, Yifan Dai, Daniel Shepherd, and Kevin Kantono. "Flavourful Clips: The impact of auditory cues on flavour perception and emotions during food consumption." In 7 Experiences Summit 2023 of the Experience Research Society. Tuwhera Open Access, 2024. http://dx.doi.org/10.24135/7es.27.

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This influence of video clips varying arousal and valence on the affective states and perception of chocolate ice cream have been investigated. Consuming ice cream while watching video with positive valence, high arousal or low arousal resulted in more positive emotions compared to silent conditions. The perception of sweetness, milky and creamy were cited more when watching low arousal and high valence clips. Bitterness and roasted flavours were cited more under high arousal video conditions. Videos varying in valence and arousal are associated with different emotions that can in turn influence ic
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Court, Kenneth E. "Extended Cruising The Second Time Around." In SNAME 7th Chesapeake Sailing Yacht Symposium. SNAME, 1985. http://dx.doi.org/10.5957/csys-1985-005.

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Some years ago, in 1975, I presented a paper and a slide show at an earlier sailing yacht symposium in Annapolis. The subject was a four-year, 28,000 mile cruise I had made in the years 1965 - 1968 most of the way around the world: Hawaii and the South Pacific, New Zealand, Australia's Barrier Reef, the Indian Ocean, the Red Sea, the Mediterranean, including the Greek Islands, an Atlantic crossing to Barbados from the Canary Islands, the Caribbean, and home to the Chesapeake. The paper I wrote then was entitled "Extended Cruising: An Overview" and contained sketches and data from my logs. It w
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James, Meetha Nesam, Nimesha Ranasinghe, Anthony Tang, and Lora Oehlberg. "Flavor-Videos: Enhancing the Flavor Perception of Food while Eating with Videos." In IMX '22: ACM International Conference on Interactive Media Experiences. ACM, 2022. http://dx.doi.org/10.1145/3505284.3529967.

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Zhou, Xiaobu. "Construction and Empirical Research for User Demand-Oriented Food Product Design Pathway." In 16th International Conference on Applied Human Factors and Ergonomics (AHFE 2025). AHFE International, 2025. https://doi.org/10.54941/ahfe1006079.

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With the globalization accelerates rapidly and consumer cultures become increasingly diverse, food design has shifted from a focus on functionality to prioritizing cultural value, emotional connection, and personalized experiences. In particular, within the realm of cultural and creative foods, the central challenge lies in integrating local culture with contemporary craftsmanship to meet the varied demands of consumers. Dali, a city rich in historical and cultural heritage, provides abundant inspiration for designing cultural and creative ice creams. However, existing designs largely rely on
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Eva, Silviu-Cristian, Alexandru Sover, and Vasile Ermolai. "The impact of the G-code flavour selection in FFF." In 4th International Conference. Business Meets Technology. Editorial Universitat Politècnica de València, 2022. http://dx.doi.org/10.4995/bmt2022.2022.15547.

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Fused Filament Fabrication has become one of the most popular additive manufacturing technologies due to many hardware options and materials at affordable prices. A reason for its success is the open-source status of the technology. This allowed both professionals and amateurs to contribute to the development of material extrusion technology. Furthermore, a wide range of available equipment brought slicing software developers to improve the user experience by expanding the equipment library and making the interface user-friendly and intuitive. In order to successfully print a part, the printer
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Li, Yucheng, Yanan Wang, Mengyuan Xiong, et al. "AromaBite: Augmenting Flavor Experiences Through Edible Retronasal Scent Release." In CHI EA '25: Extended Abstracts of the CHI Conference on Human Factors in Computing Systems. ACM, 2025. https://doi.org/10.1145/3706599.3720200.

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Chen, Po Yu, Yi Chun Ko, and Jo Chien Wang. "GustoGear: A Cross-Modal Interface Emphasizing Tactile and Flavor Communication for Extended Reality." In IMX '24: ACM International Conference on Interactive Media Experiences. ACM, 2024. http://dx.doi.org/10.1145/3639701.3663644.

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Reports on the topic "Flavor experience"

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Poverenov, Elena, Tara McHugh, and Victor Rodov. Waste to Worth: Active antimicrobial and health-beneficial food coating from byproducts of mushroom industry. United States Department of Agriculture, 2014. http://dx.doi.org/10.32747/2014.7600015.bard.

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Background. In this proposal we suggest developing a common solution for three seemingly unrelated acute problems: (1) improving sustainability of fast-growing mushroom industry producing worldwide millions of tons of underutilized leftovers; (2) alleviating the epidemic of vitamin D deficiency adversely affecting the public health in both countries and in other regions; (3) reducing spoilage of perishable fruit and vegetable products leading to food wastage. Based on our previous experience we propose utilizing appropriately processed mushroom byproducts as a source of two valuable bioactive
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