Accedi

Bibliografie tematiche / Flavor perception / Libri

Segui questo link per vedere altri tipi di pubblicazioni sul tema: Flavor perception.

Libri sul tema "Flavor perception"

Autore: Grafiati

Pubblicato: 25 gennaio 2025

Cita una fonte nei formati APA, MLA, Chicago, Harvard e in molti altri stili

Scegli il tipo di fonte:

Vedi i top-32 libri per l'attività di ricerca sul tema "Flavor perception".

Accanto a ogni fonte nell'elenco di riferimenti c'è un pulsante "Aggiungi alla bibliografia". Premilo e genereremo automaticamente la citazione bibliografica dell'opera scelta nello stile citazionale di cui hai bisogno: APA, MLA, Harvard, Chicago, Vancouver ecc.

Puoi anche scaricare il testo completo della pubblicazione scientifica nel formato .pdf e leggere online l'abstract (il sommario) dell'opera se è presente nei metadati.

Vedi i libri di molte aree scientifiche e compila una bibliografia corretta.

1

Taylor, Andrew J., e Deborah D. Roberts, a cura di. Flavor Perception. Oxford, UK: Blackwell Publishing Ltd, 2004. http://dx.doi.org/10.1002/9780470995716.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

2

D, Mackey Erin, e AWWA Research Foundation, a cura di. Public perception of tap water chlorinous flavor. Denver, CO: Awwa Research Foundation, 2004.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

3

Samakradhamrongthai, Rajnibhas Sukeaw, a cura di. Aroma and Flavor in Product Development: Characterization, Perception, and Application. Cham: Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-62612-8.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

4

Roberts, Deborah D., e Andrew J. Taylor. Flavor Perception. Wiley & Sons, Limited, John, 2007.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

5

Roberts, Deborah D., e Andrew J. Taylor. Flavor Perception. Wiley & Sons, Incorporated, John, 2008.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

6

Roberts, Deborah D., e Andrew J. Taylor. Flavor Perception. Wiley & Sons, Incorporated, John, 2008.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

7

Multisensory Flavor Perception. Elsevier, 2016. http://dx.doi.org/10.1016/c2014-0-03761-6.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

8

Flavour perception. Oxford, UK: Blackwell Pub., 2004.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

9

Parker, J. K., S. Elmore e L. Methven. Flavour Development, Analysis and Perception in Food and Beverages. Elsevier Science & Technology, 2014.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

10

Elmore, Stephen, J. K. Parker, L. Methven e J. S. Elmore. Flavour Development, Analysis and Perception in Food and Beverages. Elsevier Science & Technology, 2016.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

11

Parker, J. K., Stephen Elmore e Lisa Methven. Flavour Development, Analysis and Perception in Food and Beverages. Woodhead Publishing, 2014.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

12

Bon, Anne Marie Le, Elisabeth Guichard, Christian Salles e Martine Morzel. Flavour: From Food to Perception. Wiley & Sons, Incorporated, John, 2016.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

13

Guichard, Elisabeth, Christian Salles, Martine Morzel e Anne-Marie Le Bon. Flavour: From Food to Perception. Wiley & Sons, Limited, John, 2016.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

14

Bon, Anne Marie Le, Elisabeth Guichard, Christian Salles e Martine Morzel. Flavour: From Food to Perception. Wiley & Sons, Incorporated, John, 2016.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

15

Guichard, Elisabeth, Christian Salles, Martine Morzel e Anne-Marie Le Bon. Flavour: From Food to Perception. Wiley & Sons, Limited, John, 2016.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

16

Suwanagul, Anawat. Ripening pear flavor volatiles: Identification, biosynthesis and sensory perception. 1996.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

17

Spence, Charles, e Betina Piqueras-Fiszman. Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace. Elsevier Science & Technology, 2016.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

18

Spence, Charles, e Betina Piqueras-Fiszman. Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace. Elsevier Science & Technology, 2016.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

19

Samakradhamrongthai, Rajnibhas Sukeaw. Aroma and Flavor in Product Development: Characterization, Perception, and Application. Springer, 2024.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

20

(Editor), G. Crozes, A. Bruchet (Editor) e E. Mackey (Editor), a cura di. Public Perception of Tap Water Chlorinous Flavor: Awwarf Report 90980f (Awwa Research Foundation Reports). IWA Publishing (Intl Water Assoc), 2007.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

21

Taylor, Andew, e Deborah D. Roberts. Flavour Perception. Blackwell Publishing Limited, 2004.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

22

Zhao, Jing, e Changqi Liu. Flavour and Consumer Perception of Food Proteins. Royal Society of Chemistry, The, 2021.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

23

Zhao, Jing, e Changqi Liu. Flavour and Consumer Perception of Food Proteins. Royal Society of Chemistry, The, 2021.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

24

Zhao, Jing, e Changqi Liu. Flavour and Consumer Perception of Food Proteins. Royal Society of Chemistry, The, 2021.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

25

Lakkis, Jamileh. Chemosensates: Chemistry and Role in Flavour and Chemesthetic Perception. Elsevier Science & Technology, 2020.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

26

Flavour Development, Analysis and Perception in Food and Beverages. Elsevier, 2015. http://dx.doi.org/10.1016/c2013-0-16460-4.

Testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

27

Auvray, Malika, e Mirko Farina. Patrolling the Boundaries of Synaesthesia. Oxford University Press, 2017. http://dx.doi.org/10.1093/oso/9780199688289.003.0013.

Testo completo

Abstract (sommario):

Synaesthesia is a neurological condition in which people make unusual associations between various sensations. This chapter investigates conceptually whether alleged non-developmental (i.e. artificial) forms of synaesthesia could be counted as genuine synaesthetic experiences. It focuses in particular on post-hypnotic suggestions, drug habits, flavor perception, and use of sensory substitution devices. It discusses a number of criteria that have been taken as definitional of synaesthesia; namely, inducer-concurrent pairing, idiosyncrasy, consistency over time, and automaticity of the process, and subsequently investigates whether those alleged non-developmental cases could fulfill these criteria. Although the response provided here is negative, as each of the cases fail to fulfill one or several of the criteria, the comparisons between these cases and congenital synaesthesia prove useful to highlight key differences between different kinds of multisensory experiences.

Gli stili APA, Harvard, Vancouver, ISO e altri

28

Wunderli, Barbara Kathrin. Flavour interactions in sensory perception: Investigations on hard boiled candies. 2003.

Cerca il testo completo

Gli stili APA, Harvard, Vancouver, ISO e altri

29

and, Bruno. Perceiving Food. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780198725022.003.0005.

Testo completo

Abstract (sommario):

How we perceive edible objects is one of the most important perceptual functions served by our brains, both for its adaptive and hedonic implications. The perception of the flavour of foods is perhaps the quintessential multisensory experience, and in this chapter we will detail how flavour depends not only on coding taste in the mouth, but also on olfaction, vision, somatosensation, and even hearing. Multisensory interactions in the perception of food provide another important domain to illustrate principles of multisensory perception, are fundamental to understand methods of sensory analysis in the production of food, and provide an exciting new direction for analyses of culinary art.

Gli stili APA, Harvard, Vancouver, ISO e altri

30

Collins, John, e Tamara Dobler. The Work of Charles Travis. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780198783916.003.0001.

Testo completo

Abstract (sommario):

The chapter explains the leading ideas of Charles Travis in relation to three main topics and offers first-pass responses to some general objections to Travis’s general philosophical orientation to the topics. Firstly, regarding linguistic meaning, it is argued that occasion-sensitivity poses a novel set of problems for standard construals of truth-conditional semantics. Secondly, regarding the structure of thought, it is explained how much the same issues arise for thought as they do for language. Thirdly, regarding perception, Travis’s distinctive flavour of disjunctivism is explained. The chapter also seeks to situate Travis’s thought in relation to Wittgenstein and more contemporary thinkers such as Jerry Fodor.

Gli stili APA, Harvard, Vancouver, ISO e altri

31

Chen, Melvin. Philosophy and Art in Southeast Asia. Bloomsbury Publishing Plc, 2024. http://dx.doi.org/10.5040/9781350414204.

Testo completo

Abstract (sommario):

Guiding you through the topics that shape aesthetics and the philosophy of art, this introduction explores the truth, meaning, taste, aesthetic merit and the role of perception. What each chapter offers is a wealth of examples from Asia: Sonny Liew’s The Art of Charlie Chan Hock Chye, Tan Tai Yong, Kueh Appreciation Day, dragon kiln pottery, the Nanyang style of painting and the Chinese ink tradition. Selected for their boldness and open-endedness, these artworks include graphic comics and classical art forms. They deal with controversies and address central questions including: -When are artworks considered dangerous?-Why does Socrates recommend the banishment of the poets?-What are the problems and challenges posed by forgery?-How do we resolve ambiguity when interpreting and making sense of works of art?-Can there be such a thing as immoral art? A sense of awareness of context and situatedness runs throughout Aesthetics in Southeast Asia. The texture, fabric, and flavour of each example is woven into rigorous philosophical analysis of aesthetic and artistic matters. Making art and aesthetics more relatable, here is a creative and accessible introduction that inspires a love for art and aesthetics. For anyone interested in understanding the cultural underpinnings of aesthetics outside of the traditional canon it is essential reading.

Gli stili APA, Harvard, Vancouver, ISO e altri

32

Fernández, Johanna. The Young Lords. University of North Carolina Press, 2020. http://dx.doi.org/10.5149/northcarolina/9781469653440.001.0001.

Testo completo

Abstract (sommario):

Against the backdrop of America’s urban rebellions in the 1960s, an unexpected cohort of New York radicals unleashed a series of urban guerrilla actions against the city’s racist policies and contempt for the poor. They occupied a hospital, took over a church, paralyzed traffic with uncollected garbage, tested children for lead poisoning, defended prisoners, fought the military police, and fed breakfast to poor children. Their dramatic flair, uncompromising vision for a new society, and skill in linking local problems to international crises riveted the media, alarmed New York’s political class, and challenged nationwide perceptions of civil rights and black power protest. The group called itself the Young Lords. Utilizing oral histories, archival records, and an enormous cache of police records released only after a decade-long Freedom of Information Law request and subsequent court battle, Johanna Fernández has written the definitive history of the Young Lords, from its roots as a Chicago street gang to its rise and fall as a political organization in New York. Led by working-class Puerto Rican youth and modelled after the Black Panther Party, the Young Lords confronted race and class inequality and questioned U.S. foreign policy. Their imaginative protests and media savvy tactics won reforms, popularized socialism, and exposed America’s imperial project in Puerto Rico. Fernández challenges what we think we know about the sixties. In riveting style, she demonstrates how the Young Lords redefined the character of protest, the color of politics, and the cadence of urban culture in the age of great dreams.

Gli stili APA, Harvard, Vancouver, ISO e altri

Offriamo sconti su tutti i piani premium per gli autori le cui opere sono incluse in raccolte letterarie tematiche. Contattaci per ottenere un codice promozionale unico!