Oral processing refers to the series of physical, chemical, and biological processes inside
the oral cavity when we consume food. This process affects the taste, quality, and nutrient …

Excessive salt intake, primarily from sodium chloride prevalent in modern food processing,
poses a significant public health risk associated with hypertension, cardiovascular diseases …

Food consumption is by its nature a crossmodal, multisensory experience. The combined
inputs from our senses provide the perception of a “flavor”. Altering input from one sensory …

People generally associate curved and symmetrical shapes with sweetness, while
associating angular and asymmetrical shapes with the other basic tastes (eg, sour, bitter) …

Rounded shapes are significantly more liked and are typically also evaluated as warmer
and sweeter than angular shapes/foods. Here, we assessed the temperature-shape …

Cutlery and flatware designs are an everchanging phenomenon of the manufacturing
industry. Worldwide hospitality businesses demand perpetual evolution in terms of …

The color of the product packaging plays an important role in shaping the expectations and
preference evaluation. Based on the concept of color-flavor association, we investigated the …

The latest research demonstrates that people's perception of orange juice can be influenced
by the shape/type of receptacle in which it happens to be served. Two studies are reported …

Alternative proteins have gained significant interest as useful adjuncts to facilitate the dietary
transition towards more sustainable diets. However, negative consumer perceptions of these …

For many, flavour is the quintessential multisensory experience. The perception of flavour
arises from the concurrent processing of inputs across a wide variety of sensory modalities …