Affective, emotional, and physiological states (AFFECT) detection and recognition by
capturing human signals is a fast-growing area, which has been applied across numerous …

What everyone seems to agree on is that the emerging science of gastrophysics, however it
is defined, aims to integrate diverse perspectives on gastronomical sciences into a unified …

The development of new dishes in the catering services market requires an understanding
of consumers' needs, expectations, and motivations for their choices. The effect of the …

The research aims to investigate how the reputation of foods and the emotions elicited by it
predict the willingness to eat certain foods. Specifically, the study analyzed a regression …

Background Food aesthetics influences affective dimensions (valence and arousal) and
subsequent emotional and behavioural responses in images presented in more traditional …

Smell is the second-most used sense in marketing strategies in the food industry. Sensory
marketing appeals to the senses with the aim of creating sensory experiences and …

Many of the mundane foods that we eat on an everyday basis are consumed in a manner
that may be considered stereotypical, conventional, habitual or, on occasion, even a playful …

A growing body of experimental research now demonstrates that neurologically-normal
individuals associate different taste qualities with design features such as curvature …

Food experiences are not only driven by the food's intrinsic properties, such as its taste,
texture, and aroma, but also by extrinsic properties such as visual brand information and the …

The rapidly increasing number of elderly people in the world highlights the need for the
development of innovative foods with modified textures that do not expose the elderly to the …