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10.1016/j.eatbeh.2019.01.006

Implicit evaluation of chocolate and motivational need states interact in predicting chocolate intake in everyday life.


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10.1007/s12602-019-09624-8

Potentiated In Vitro Probiotic Activities of Lactobacillus fermentum LfQi6 Biofilm Biomass Versus Planktonic Culture


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10.1371/journal.pone.0210722

Sensory evaluation of poultry meat: A comparative survey of results from normal sighted and blind people


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10.1016/j.cofs.2019.09.003

Smartphone-based biosensors for portable food evaluation


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10.1016/J.FOODRES.2019.01.008

Choosing a front-of-package warning label for Brazil: A randomized, controlled comparison of three different label designs.



The Disentangled Sub-Processes Involved in Implied Motion Contributing to Food Freshness: The Neural Evidence from ERPs


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10.1007/S11301-018-0146-6

Extrinsic and intrinsic food product attributes in consumer and sensory research: literature review and quantification of the findings



Quantifying peristaltic activity of a small intestine based on tracking of digests in an abdominal B-mode movie


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10.1108/bfj-02-2018-0100

It tastes better when Bach meets red: the role of music and plate color on food evaluation


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10.19540/j.cnki.cjcmm.20190116.006

[Current evaluation situation and research strategies on enhanced immune function of health food containing Chinese materia medica].



Extending the Boundaries of Sensory Marketing and Examining the Sixth Sensory System: Effects of Vestibular Sensations for Sitting versus Standing Postures on Food Taste Perception


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10.1016/B978-0-12-814217-2.00004-4

Electronic eye for food sensory evaluation


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10.1016/J.FOODQUAL.2018.11.014

Implicit and explicit evaluations of foods: The natural and transformed dimension


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10.1016/j.jretai.2019.10.009

Self-Control and Touch: When Does Direct Versus Indirect Touch Increase Hedonic Evaluations and Consumption of Food


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