Academic Journals Database
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Flavour

ISSN: 2044--7248
Publisher: BioMed Central


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The name of deliciousness and the gastrophysics behind it

Author(s): Mouritsen Ole G | Duelund Lars | Bagatolli Luis A | Khandelia Himanshu
Volume: 2
Issue: 1
Year: 2013
Gastrophysics in the brain and body

Author(s): Møller Per
Volume: 2
Issue: 1
Year: 2013
A biophysicist in the kitchen

Author(s): Goñi Félix M
Volume: 2
Issue: 1
Year: 2013
Culinary precisions as a platform for interdisciplinary dialogue

Author(s): Fooladi Erik | Hopia Anu
Volume: 2
Issue: 1
Year: 2013
Physics in the kitchen

Author(s): Barham Peter
Volume: 2
Issue: 1
Year: 2013
Network analysis and data mining in food science: the emergence of computational gastronomy

Author(s): Ahnert Sebastian E
Volume: 2
Issue: 1
Year: 2013
Gastrophysics-do we need it?

Author(s): Mouritsen Ole G | Risbo Jens
Volume: 2
Issue: 1
Year: 2013
Q&A: Harold McGee, the curious cook

Author(s): McGee Harold
Volume: 2
Issue: 1
Year: 2013
Texture, taste and aroma: multi-scale materials and the gastrophysics of food

Author(s): Vilgis Thomas A
Volume: 2
Issue: 1
Year: 2013
Integration of gastronomy and physics for innovation

Author(s): van der Linden Erik
Volume: 2
Issue: 1
Year: 2013
The molecules we eat: Food as a medium to communicate science

Author(s): Rowat Amy C
Volume: 2
Issue: 1
Year: 2013
Heritable differences in chemosensory ability among humans

Author(s): Newcomb Richard D | Xia Mary B | Reed Danielle R
Volume: 1
Issue: 1
Year: 2012
Prevalence of cilantro (Coriandrum sativum) disliking among different ethnocultural groups

Author(s): Mauer Lilli | El-Sohemy Ahmed
Volume: 1
Issue: 1
Year: 2012
Assessing the impact of the tableware and other contextual variables on multisensory flavour perception

Author(s): Spence Charles | Harrar Vanessa | Piqueras-Fiszman Betina
Volume: 1
Issue: 1
Year: 2012
The emerging science of gastrophysics and its application to the algal cuisine

Author(s): Mouritsen Ole G
Volume: 1
Issue: 1
Year: 2012
No rapid recovery of sensory-specific satiety in obese women

Author(s): Havermans Remco C | Roefs Anne | Nederkoorn Chantal | Jansen Anita
Volume: 1
Issue: 1
Year: 2012
Seaweeds for umami flavour in the New Nordic Cuisine

Author(s): Mouritsen Ole G | Williams Lars | Bjerregaard Rasmus | Duelund Lars
Volume: 1
Issue: 1
Year: 2012
Food aroma affects bite size

Author(s): de Wijk René A | Polet Ilse A | Boek Wilbert | Coenraad Saskia | Bult Johannes HF
Volume: 1
Issue: 1
Year: 2012
The role of attention in flavour perception

Author(s): Stevenson Richard J
Volume: 1
Issue: 1
Year: 2012
Differential effects of exposure to ambient vanilla and citrus aromas on mood, arousal and food choice

Author(s): de Wijk René A | Zijlstra Suzet M
Volume: 1
Issue: 1
Year: 2012
Review of ‘Taste Matters: Why We Like the Foods We Do’ by John Prescott

Author(s): Spence Charles
Volume: 1
Issue: 1
Year: 2012
Subtle changes in the flavour and texture of a drink enhance expectations of satiety

Author(s): McCrickerd Keri | Chambers Lucy | Brunstrom Jeffrey M | Yeomans Martin R
Volume: 1
Issue: 1
Year: 2012
Welcome to Flavour

Author(s): Barham Peter J | Møller Per
Volume: 1
Issue: 1
Year: 2012
Q&A: the science of cocktails

Author(s): Conigliaro Tony
Volume: 1
Issue: 1
Year: 2012
"We only eat what we like" or do we still?

Author(s): Halpern Georges M
Volume: 1
Issue: 1
Year: 2012
Discrimination of roast and ground coffee aroma

Author(s): Fisk Ian | Kettle Alec | Hofmeister Sonja | Virdie Amarjeet | Kenny Javier
Volume: 1
Issue: 1
Year: 2012
Enhancing saltiness in emulsion based foods

Author(s): Lad Mita | Hewson Louise | Wolf Bettina
Volume: 1
Issue: 1
Year: 2012
Assessing the shape symbolism of the taste, flavour, and texture of foods and beverages

Author(s): Spence Charles | Ngo Mary
Volume: 1
Issue: 1
Year: 2012
Q&A: The Nordic food lab

Author(s): Williams Lars
Volume: 1
Issue: 1
Year: 2012
The edible cocktail: the effect of sugar and alcohol impregnation on the crunchiness of fruit

Author(s): Scholten Elke | Peters Miriam
Volume: 1
Issue: 1
Year: 2012
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