Crispness, the Key for the Palatability of “Kakinotane”: A Sensory Study with Onomatopoeic Words

Effect of basic structural variation, aimed at increasing perceivable textures in model foods, on the perception of textural complexity

(2021) Niamh M. Patterson et al.   FOOD QUALITY AND PREFERENCE

Sonic food words influence the experience of beverage healthfulness

(2020) Christian Arroyo et al.   FOOD QUALITY AND PREFERENCE

Food‐texture dimensions expressed by Japanese onomatopoeic words

(2019) Mitsuhiko Hanada   JOURNAL OF TEXTURE STUDIES

Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying

(2019) Têko Gouyo et al.   FOOD RESEARCH INTERNATIONAL

Assessment of acoustic-mechanical measurements for crispness of wafer products

(2018) Erdem Çarşanba et al.   JOURNAL OF FOOD ENGINEERING

The French, German, and Spanish sound of eating fresh fruits and vegetables

(2017) Ana M. Arboleda et al.   FOOD RESEARCH INTERNATIONAL

Crispness level of potato chips affects temporal dynamics of flavor perception and mastication patterns in adults of different age groups

(2016) Curtis R. Luckett et al.   FOOD QUALITY AND PREFERENCE

Alternating temporal dominance of sensations and liking scales during the intake of a full portion of an oral nutritional supplement

(2016) A. Thomas et al.   FOOD QUALITY AND PREFERENCE

Temporal dominance of sensations (TDS) panel behavior: A preliminary study with chocolate

(2016) Jéssica Ferreira Rodrigues et al.   FOOD QUALITY AND PREFERENCE

The effect of a crunchy pseudo-chewing sound on perceived texture of softened foods

(2016) Hiroshi Endo et al.   PHYSIOLOGY & BEHAVIOR

Prediction During Natural Language Comprehension

(2015) Roel M. Willems et al.   CEREBRAL CORTEX

Cross-Modal Associations between Sounds and Drink Tastes/Textures: A Study with Spontaneous Production of Sound-Symbolic Words

(2015) Maki Sakamoto et al.   CHEMICAL SENSES

Temporal Drivers of Liking

(2015) Arnaud Thomas et al.   FOOD QUALITY AND PREFERENCE

Effects of the sound of the bite on apple perceived crispness and hardness

(2014) M. Luisa Demattè et al.   FOOD QUALITY AND PREFERENCE

Differences between Age Groups in the Use of the Temporal Dominance of Sensations Technique across a Range of Food Textures

(2014) Scott C. Hutchings et al.   JOURNAL OF TEXTURE STUDIES

Language use affects food behaviours and food values among Mexican-origin adults in the USA

(2014) Brent A Langellier et al.   PUBLIC HEALTH NUTRITION

Critical Evaluation of Crispy and Crunchy Textures: A Review

(2012) Michael H. Tunick et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Classification of Japanese Texture Terms

(2012) Fumiyo Hayakawa et al.   JOURNAL OF TEXTURE STUDIES

Food Texture: Pleasure and Pain

(2010) Gail Vance Civille   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Perception of oral food breakdown. The concept of sensory trajectory

(2009) Francine Lenfant et al.   APPETITE

Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity

(2009) N. Pineau et al.   FOOD QUALITY AND PREFERENCE

Walk-related mimic word activates the extrastriate visual cortex in the human brain: An fMRI study

(2008) Naoyuki Osaka   BEHAVIOURAL BRAIN RESEARCH

Perceptual processing is facilitated by ascribing meaning to novel stimuli

(2008) Gary Lupyan et al.   CURRENT BIOLOGY

COMPARATIVE STUDY OF TEXTURE TERMS: ENGLISH, FRENCH, JAPANESE AND CHINESE

(2008) KATSUYOSHI NISHINARI et al.   JOURNAL OF TEXTURE STUDIES