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Flavour

ISSN: 2044-7248
Source type: journal
Publisher: BioMed Central
Fully OA: No
DOAJ: No
OpenAlex ID: S2738730426
On the psychological impact of food colour
2015 · Charles Spence · Flavour · 480
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On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes
2015 · Charles Spence, Xiaoang Wan, et al. · Flavour · 237
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Just how much of what we taste derives from the sense of smell?
2015 · Charles Spence · Flavour · 201
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Eating with our ears: assessing the importance of the sounds of consumption on our perception and enjoyment of multisensory flavour experiences
2015 · Charles Spence · Flavour · 201
Seaweeds for umami flavour in the New Nordic Cuisine
2012 · Ole G Mouritsen, Lars Williams, et al. · Flavour · 176
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A large sample study on the influence of the multisensory environment on the wine drinking experience
2014 · Charles Spence, Carlos Velasco, et al. · Flavour · 175
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A taste of Kandinsky: assessing the influence of the artistic visual presentation of food on the dining experience
2014 · Charles Michel, Carlos Velasco, et al. · Flavour · 175
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Plate shape and colour interact to influence taste and quality judgments
2013 · Peter C Stewart, Erica Goss · Flavour · 145
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Is fat the sixth taste primary? Evidence and implications
2015 · Russell SJ Keast, Andrew Costanzo · Flavour · 141
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The taste of cutlery: how the taste of food is affected by the weight, size, shape, and colour of the cutlery used to eat it
2013 · Vanessa Harrar, Charles Spence · Flavour · 124
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A genetic variant near olfactory receptor genes influences cilantro preference
2012 · Nicholas Eriksson, Shirley Wu, et al. · Flavour · 122
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Assessing the shape symbolism of the taste, flavour, and texture of foods and beverages
2012 · Charles Spence, Mary Kim Ngo · Flavour · 119
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Noise and its impact on the perception of food and drink
2014 · Charles Spence · Flavour · 105
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Subtle changes in the flavour and texture of a drink enhance expectations of satiety
2012 · Keri McCrickerd, Lucy Chambers, et al. · Flavour · 101
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Assessing the influence of the multisensory environment on the whisky drinking experience
2013 · Carlos Velasco, Russell Jones, et al. · Flavour · 98
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Assessing the impact of the tableware and other contextual variables on multisensory flavour perception
2012 · Charles Spence, Vanessa Harrar, et al. · Flavour · 94
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Science of umami taste: adaptation to gastronomic culture
2015 · Kumiko Ninomiya · Flavour · 93
Cognitive structures based on culinary success factors in the development of new dishes by Japanese chefs at fine dining restaurants
2015 · Hiroya Kawasaki, Chinatsu Kasamatsu, et al. · Flavour · 91
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Assessing the influence of the color of the plate on the perception of a complex food in a restaurant setting
2013 · Betina Piqueras-Fiszman, Agnes Giboreau, et al. · Flavour · 91
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Mechanism of the perception of “kokumi” substances and the sensory characteristics of the “kokumi” peptide, γ-Glu-Val-Gly
2015 · Motonaka Kuroda, Naohiro Miyamura · Flavour · 89
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Technology at the dining table
2013 · Charles Spence, Betina Piqueras-Fiszman · Flavour · 87
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Discrimination of roast and ground coffee aroma
2012 · Ian Denis Fisk, Alec Kettle, et al. · Flavour · 85
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Sensory expectations elicited by the sounds of opening the packaging and pouring a beverage
2015 · Charles Spence, Qian Wang · Flavour · 84
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Does the colour of the mug influence the taste of the coffee?
2014 · George H Van Doorn, Dianne Wuillemin, et al. · Flavour · 82
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Wine and music (II): can you taste the music? Modulating the experience of wine through music and sound
2015 · Charles Spence, Qian Wang · Flavour · 81
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Works count: 189
Citation count: 6,024
H-index: 46
I10-index: 96
2yr mean citedness:
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