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2016, First edition., ISBN 0199658447, x, 214 pages
Bence Nanay explores how many influential debates in aesthetics look very different, and may be easier to tackle, if we clarify the assumptions they make about... 
Aesthetics | Perception (Philosophy) | Philosophy | Aesthetics and Philosophy of Art | Philosophy of Mind
Book
2016, Palgrave pivot, ISBN 1137483318, xxiii, 140
"This book examines how we perceive and understand abstract art in contrast to artworks that represent reality. Philosophical, psychological and neuroscience... 
Art, Abstract | Visual perception | Consciousness | Neuropsychology | Cognitive Psychology | Fine Arts | Psychology
Book
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
2006, ISBN 0878939385, xv, 407
Book
1999, 5th ed., ISBN 0534346804, xxiv, 661
Book
2015, Converging Evidence in Language and Communication Research, ISBN 902723907X, Volume 16, xiv, 220
Book
1996, 4th ed., ISBN 9780534266226, xxii, 681
Book
2015, ISBN 0465089976, xxi, 274 pages
Sensory science is increasingly proving that we don't perceive reality, we construct it through perception. "As we move further into the 21st Century, sensory... 
Technology | Perception
Book
1981, ISBN 9780444803474, x, 328
Book
1996, 4th ed., ISBN 047158620X, xix, 581 p., [8] p. of plates
Book
1990, 3rd ed. --, ISBN 0471610488, xxi, 555 p., [6] pages of plates
Book
Critical Reviews in Food Science and Nutrition, ISSN 1040-8398, 09/2008, Volume 48, Issue 9, pp. 858 - 875
Journal Article
Consciousness and Cognition, ISSN 1053-8100, 2008, Volume 17, Issue 3, pp. 1016 - 1031
Journal Article
2017, First edition., Institute of food technologists series, ISBN 1118590295
"Bitterness is one of the most interesting and least studied/understood of all the human tastes. It produces aversive reactions because it was originally... 
Bitterness (Taste)
Web Resource