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Current Biology, ISSN 0960-9822, 06/2014, Volume 24, Issue 11, pp. R506 - R508
Working at the Crossmodal Research Laboratory in Oxford, Charles Spence tries to apply the latest insights from our growing neuroscience understanding of the... 
BIOCHEMISTRY & MOLECULAR BIOLOGY | CELL BIOLOGY | England | History, 21st Century | History, 20th Century | Humans | Psychology - history
Journal Article
1977, Salzburg studies in English literature. Romantic reassessment, Volume 71, vi, 159
Book
2016, Woodhead Publishing in food science, technology, and nutrition, ISBN 9780081003503, Volume number 298
Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the... 
Sensory evaluation | Flavor | Food
Web Resource
Web Resource
2008, HUMAN FACTORS IN ROAD AND RAIL TRANSPORT., ISBN 9780754670681
Book
The Classical World, ISSN 0009-8418, 7/2008, Volume 101, Issue 4, pp. 544 - 545
Journal Article
2014, ISBN 0199644462, ix, 469
Out of all the human senses, touch is the one that is most often unappreciated, and undervalued. Yet, the surface of the human body, the skin, is actually one... 
Cognitive neuroscience | Touch | Senses and sensation | psychology | cognitive psychology | Human-computer interaction | Virtual reality
Book
2017, ISBN 9780241270080, xxvii, 430 pages
Freakonomics for food Why do we consume 35% more food when eating with one more person, and 75% more when with three? Why are 27% of drinks bought on... 
Gastronomy | Nutrition | Sensory evaluation | Dinners and dining | Food
Book
Journal Article
Cell, ISSN 0092-8674, 03/2015, Volume 161, Issue 1, pp. 24 - 35
The perception of flavor is perhaps the most multisensory of our everyday experiences. The latest research by psychologists and cognitive neuroscientists... 
COLOR CUES | ORTHONASAL | HUMAN BRAIN | PERCEIVED CRISPNESS | INTEGRATION | AUDITORY CUES | BIOCHEMISTRY & MOLECULAR BIOLOGY | CROSSMODAL CORRESPONDENCES | RETRONASAL OLFACTORY STIMULI | SUBTHRESHOLD TASTE | FOOD | CELL BIOLOGY | Food Industry | Sensation | Taste | Humans | Culture | Taste Perception
Journal Article
Food Quality and Preference, ISSN 0950-3293, 03/2020, Volume 80, p. 103800
According to nutritional recommendations, the majority of us should be eating more leafy (salad) greens in order to maintain a healthier and more balanced... 
Gastrophysics | Nutritious | Leafy greens | Multisensory appeal | Salad | Healthy
Journal Article
Annals of the New York Academy of Sciences, ISSN 0077-8923, 08/2013, Volume 1296, Issue 1, pp. 31 - 49
Journal Article
AIDS Research and Human Retroviruses, ISSN 0889-2229, 10/2018, Volume 34, Issue S1, pp. 1 - 407
Journal Article
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