The multisensory perception of flavor

[1]  N. Mackintosh.  Varieties of perceptual learning , 2009, Learning & behavior.

[2]  Sidney S. Simon,et al.  Merging of the Senses , 2008, Front. Neurosci..

[3]  C. Spence,et al.  The multisensory perception of flavor: Assessing the influence of color cues on flavor discrimination responses , 2007 .

[4]  Charles Spence,et al.  Crossmodal change blindness between vision and touch. , 2007, Acta psychologica.

[5]  R. Pangborn,et al.  Temporal patterns of nasal, oral, and retronasal perception of citral and vanillin and interaction of these odourants with selected tastants , 2007 .

[6]  C. Spence.  Audiovisual multisensory integration , 2007 .

[7]  R. Stevenson,et al.  Olfactory-induced synesthesias: a review and model. , 2007, Psychological bulletin.

[8]  J. V. Verhagen.  The neurocognitive bases of human multimodal food perception: Consciousness , 2007, Brain Research Reviews.

[9]  Thomas Hummel,et al.  Investigations on multimodal sensory integration: Texture, taste, and ortho- and retronasal olfactory stimuli in concert , 2007, Neuroscience Letters.

[10]  J. Verhagen,et al.  The neurocognitive bases of human multimodal food perception: Sensory integration , 2006, Neuroscience & Biobehavioral Reviews.

[11]  N. Ryba,et al.  The receptors and cells for mammalian taste , 2006, Nature.

[12]  G. Shepherd.  Smell images and the flavour system in the human brain , 2006, Nature.

[13]  C. Spence,et al.  Auditory contributions to multisensory product perception , 2006 .

[14]  S. Schmidt,et al.  Color Halo/Horns and Halo-Attribute Dumping Effects within Descriptive Analysis of Carbonated Beverages , 2006 .

[15]  S. Mobini,et al.  Hunger alters the expression of acquired hedonic but not sensory qualities of food-paired odors in humans. , 2006, Journal of experimental psychology. Animal behavior processes.

[16]  S. Mobini,et al.  Hedonic and sensory characteristics of odors conditioned by pairing with tastants in humans. , 2006, Journal of experimental psychology. Animal behavior processes.

[17]  D. G. Laing,et al.  The capacity of humans to identify components in complex odor-taste mixtures. , 2006, Chemical senses.

[18]  J. Pfeiffer,et al.  Taste-aroma interactions in a ternary system: A model of fruitiness perception in sucrose/acid solutions , 2006, Perception & psychophysics.

[19]  Linda B. Buck,et al.  Smell and Taste : The Chemical Senses , 2006 .

[20]  J. Delwiche,et al.  CROSS‐MODAL ADDITIVITY OF TASTE AND SMELL , 2005 .

[21]  Charles Spence,et al.  Modifying the multisensory perception of a carbonated beverage using auditory cues , 2005 .

[22]  D. Small,et al.  Differential Neural Responses Evoked by Orthonasal versus Retronasal Odorant Perception in Humans , 2005, Neuron.

[23]  D. Small,et al.  Odor/taste integration and the perception of flavor , 2005, Experimental Brain Research.

[24]  Mark Jenkinson,et al.  Color of scents: chromatic stimuli modulate odor responses in the human brain. , 2005, Journal of neurophysiology.

[25]  Lynn C. Robertson,et al.  Synesthesia : perspectives from cognitive neuroscience , 2005 .

[26]  John Prescott,et al.  Psychological processes in flavour perception , 2004 .

[27]  Mikko Sams,et al.  Factors influencing audiovisual fission and fusion illusions. , 2004, Brain research. Cognitive brain research.

[28]  Charles Spence,et al.  The role of auditory cues in modulating the perceived crispness and staleness of potato chips , 2004 .

[29]  Markus Kiefer,et al.  A holistic account of the own-race effect in face recognition: evidence from a cross-cultural study , 2004, Cognition.

[30]  John Prescott,et al.  Odor-taste interactions: effects of attentional strategies during exposure. , 2004, Chemical senses.

[31]  L. Marks,et al.  Effect of endogenous attention on detection of weak gustatory and olfactory flavors , 2004, Perception & psychophysics.

[32]  C. Spence,et al.  Crossmodal Space and Crossmodal Attention , 2004 .

[33]  G. Berkeley.  Essay Towards a New Theory of Vision , 2004 .

[34]  D. Small.  Crossmodal integration – insights from the chemical senses , 2004, Trends in Neurosciences.

[35]  Robert A. Boakes,et al.  Sweet and sour smells : learned synesthesia between the senses of taste and smell , 2004 .

[36]  P. Bertelson,et al.  The psychology of multimodal perception , 2004 .

[37]  C. Spence,et al.  The Handbook of Multisensory Processing , 2004 .

[38]  J. Delwiche.  The impact of perceptual interactions on perceived flavor , 2004 .

[39]  A. Noble,et al.  Challenges for the sensory sciences from the food and wine industries , 2003, Nature Reviews Neuroscience.

[40]  C. Spence,et al.  Multisensory Integration: Maintaining the Perception of Synchrony , 2003, Current Biology.

[41]  R. Stevenson,et al.  Preexposure to the stimulus elements, but not training to detect them, retards human odour-taste learning , 2003, Behavioural Processes.

[42]  R. Linforth,et al.  Oral shear stress predicts flavour perception in viscous solutions. , 2003, Chemical senses.

[43]  J. Stillman,et al.  Gustation: Intersensory Experience Par Excellence , 2002, Perception.

[44]  Stuart Firestein,et al.  Dollars and scents: commercial opportunities in olfaction and taste , 2002, Nature Neuroscience.

[45]  Hervé Abdi,et al.  What can cognitive psychology and sensory evaluation learn from each other , 2002 .

[46]  D. G. Laing,et al.  The Limited Capacity of Humans to Identify the Components of Taste Mixtures and Taste – Odour Mixtures , 2002, Perception.

[47]  Tracy Brown,et al.  The Embodied Mind: Cognitive Science and Human Experience , 2002, Cybern. Hum. Knowing.

[48]  V. Ramachandran,et al.  Synaesthesia? A window into perception, thought and language , 2001 .

[49]  D. Dubourdieu,et al.  The Color of Odors , 2001, Brain and Language.

[50]  Peter W. Ross.  Qualia and the Senses , 2001 .

[51]  A. Noë,et al.  A sensorimotor account of vision and visual consciousness. , 2001, The Behavioral and brain sciences.

[52]  B. Green,et al.  Psychophysical Measurement of Oral Chemesthesis , 2001 .

[53]  M. Nicolelis,et al.  Methods in chemosensory research , 2001 .

[54]  T. Kobayakawa,et al.  Enhancement of Sweetness Ratings of Aspartame by a Vanilla Odor Presented Either by Orthonasal or Retronasal Routes , 2001, Perceptual and motor skills.

[55]  R. Stevenson.  Is sweetness taste enhancement cognitively impenetrable? Effects of exposure, training and knowledge , 2001, Appetite.

[56]  M. Kubovy,et al.  Auditory and visual objects , 2001, Cognition.

[57]  D Le Bihan,et al.  Interaction of gustatory and lingual somatosensory perceptions at the cortical level in the human: a functional magnetic resonance imaging study. , 2001, Chemical senses.

[58]  T. Stoffregen,et al.  On specification and the senses , 2001, Behavioral and Brain Sciences.

[59]  R. Margolskee,et al.  Making sense of taste. , 2001, Scientific American.

[60]  Christopher T. Lovelace,et al.  Mechanisms of synesthesia: cognitive and physiological constraints , 2001, Trends in Cognitive Sciences.

[61]  D. M. Hutton,et al.  Cambrian Intelligence: The Early History of the New AI , 2000 .

[62]  R. Boakes,et al.  Counter-conditioning Following Human Odor–Taste and Color–Taste Learning ☆ , 2000 .

[63]  H. Nagata,et al.  The merging of the senses: integration of subthreshold taste and smell , 2000, Nature Neuroscience.

[64]  S. Schiffman.  Taste quality and neural coding Implications from psychophysics and neurophysiology , 2000, Physiology & Behavior.

[65]  R. Boakes,et al.  Resistance to extinction of conditioned odor perceptions : evaluative conditioning is not unique , 2000 .

[66]  B. Green,et al.  Thermal stimulation of taste , 2000, Nature.

[67]  N. Humphrey.  THE PRIVATIZATION OF SENSATION , 2000 .

[68]  R. Boakes,et al.  Confusing tastes and smells: how odours can influence the perception of sweet and sour tastes. , 1999, Chemical senses.

[69]  R. Linforth,et al.  Effect of sucrose on the perceived flavor intensity of chewing gum. , 1999, Journal of agricultural and food chemistry.

[70]  John Prescott,et al.  Flavour as a psychological construct: implications for perceiving and measuring the sensory qualities of foods , 1999 .

[71]  R. Boakes,et al.  Changes in Odor Sweetness Resulting from Implicit Learning of a Simultaneous Odor-Sweetness Association: An Example of Learned Synesthesia ☆ ☆☆ , 1998 .

[72]  G. Beauchamp,et al.  Tasting and smelling , 1997 .

[73]  Peeter W. J. Verlegh,et al.  The role of congruency and pleasantness in odor-induced taste enhancement. , 1996, Acta psychologica.

[74]  Simon Baron-Cohen,et al.  Synaesthesia: Prevalence and Familiality , 1996, Perception.

[75]  Nicolette J. van der Klaauw,et al.  Scaling component intensities of complex stimuli: The influence of response alternatives , 1996 .

[76]  R. Stevenson,et al.  Effects of oral chemical irritation on tastes and flavors in frequent and infrequent users of chili , 1995, Physiology & Behavior.

[77]  John Prescott,et al.  The acquisition of taste properties by odors , 1995 .

[78]  Louise Blackwell,et al.  Visual cues and their effects on odour assessment , 1995 .

[79]  Phil Reed,et al.  Compound stimulus preexposure effects in an appetitive conditioning procedure , 1995 .

[80]  M. Goodale,et al.  The visual brain in action , 1995 .

[81]  R. Lynn,et al.  A secular decline in the strength of Spearman’s g in Japan , 1994 .

[82]  M. Radeau.  Auditory-visual spatial interaction and modularity , 1994, Current psychology of cognition = Cahiers de psychologie cognitive : CPC.

[83]  H. Lawless,et al.  Limiting response alternatives in time-intensity scaling: an examination of the halo-dumping effect. , 1994, Chemical senses.

[84]  F. Bloom.  Principles of Neural Science, 3rd ed , 1993 .

[85]  J. Prescott,et al.  Interactions between oral chemical irritation, taste and temperature , 1993 .

[86]  Robert A. Frank,et al.  Both perceptual and conceptual factors influence taste-odor and taste-taste interactions , 1993, Perception & psychophysics.

[87]  F. Clydesdale,et al.  Color as a factor in food choice. , 1993, Critical reviews in food science and nutrition.

[88]  Harry T. Lawless,et al.  Sensory science theory and applications in foods , 1991 .

[89]  C. Graaf,et al.  Sensory studies with sucrose-maltol mixtures , 1990 .

[90]  D. Zellner,et al.  Color affects perceived odor intensity. , 1990, Journal of experimental psychology. Human perception and performance.

[91]  A. Noble,et al.  Time‐Intensity Evaluation of Sweetness and Fruitiness and Their Interaction in a Model Solution , 1990 .

[92]  D. Chalmers.  Consciousness and Cognition , 1990 .

[93]  E. Voirol,et al.  Direct nasal and oronasal profiling of a meat flavouring: influence of temperature, concentration and additives , 1989 .

[94]  M. D. Rabin.  Experience facilitates olfactory quality discrimination , 1988, Perception & psychophysics.

[95]  Robert A. Frank,et al.  Taste–smell interactions are tastant and odorant dependent , 1988 .

[96]  S. Garn.  Clinical Measurement of Taste and Smell , 1987 .

[97]  H. Lawless,et al.  Putting out the fire: Effects of tastants on oral chemical irritation , 1986, Perception & psychophysics.

[98]  M. Alexander,et al.  Principles of Neural Science , 1981 .

[99]  H. Meiselman,et al.  Clinical measurement of taste and smell , 1986 .

[100]  E. Voirol,et al.  Comparative study of nasal and retronasal olfactory perception , 1986 .

[101]  Zata M Vickers,et al.  CRISPNESS AND CRUNCHINESS ‐ A DIFFERENCE IN PITCH? , 1984 .

[102]  E P Köster,et al.  Nasal, retronasal, and gustatory perception: An experimental comparison , 1984, Perception & psychophysics.

[103]  H. Lawless,et al.  Direct and Indirect Scaling of Sensory Differences in Simple Taste and Odor Mixtures , 1984 .

[104]  P. Rozin,et al.  Conditioned enhancement of human's liking for flavor by pairing with sweetness. , 1983 .

[105]  A. Hyman,et al.  The influence of color on the taste perception of carbonated water preparations , 1983 .

[106]  P. Rozin,et al.  “Taste-smell confusions” and the duality of the olfactory sense , 1982, Perception & psychophysics.

[107]  Fergus M. Clydesdale,et al.  Perceived Sweetness and Redness in Colored Sucrose Solutions , 1982 .

[108]  R. Mansfield,et al.  Analysis of visual behavior , 1982 .

[109]  Leslie G. Ungerleider.  Two cortical visual systems , 1982 .

[110]  A. Cardello,et al.  EFFECTS OF COLORANTS AND FLAVORANTS ON IDENTIFICATION, PERCEIVED FLAVOR INTENSITY, AND HEDONIC QUALITY OF FRUIT‐FLAVORED BEVERAGES AND CAKE , 1980 .

[111]  C. Christensen.  Effects of solution viscosity on perceived saltiness and sweetness , 1980, Perception & psychophysics.

[112]  C. Christensen.  Effects of taste quality and intensity on oral perception of viscosity , 1980, Perception & psychophysics.

[113]  R. Mandigo,et al.  EFFECTS OF SERVING TEMPERATURE ON SENSORY EVALUATION OF BEEF STEAKS FROM DIFFERENT MUSCLES AND CARCASS MATURITIES , 1980 .

[114]  William S. Cain,et al.  Interaction between chemoreceptive modalities of odour and irritation , 1980, Nature.

[115]  J. Walford.  Developments in food colours , 1980 .

[116]  J. Gibson.  The Ecological Approach to Visual Perception , 1979 .

[117]  P. Sherman,et al.  FORCE-DEFORMATION CONDITIONS ASSOCIATED WITH THE EVALUATION OF BRITTLENESS AND CRISPNESS IN SELECTED FOODS , 1978 .

[118]  R. Mandigo,et al.  EFFECTS OF POST–COOKING SAMPLE TEMPERATURE ON SENSORY AND SHEAR ANALYSIS OF BEEF STEAKS , 1978 .

[119]  William S. Cain,et al.  Chapter 6 – HISTORY OF RESEARCH ON SMELL , 1978 .

[120]  M. P. Friedman,et al.  HANDBOOK OF PERCEPTION , 1977 .

[121]  W. Cain.  CONTRIBUTION OF THE TRIGEMINAL NERVE TO PERCEIVED ODOR MAGNITUDE * , 1974 .

[122]  Sylvia Weir,et al.  Action perception , 1974 .

[123]  P. Arabie,et al.  The effects of viscosity upon perceived sweetness , 1971 .

[124]  W. R. Garner,et al.  The effect of redundant stimulus elements on visual discrimination as a function of element heterogeneity, equal discriminability, and position uncertainty , 1969 .

[125]  E. C. Bate-smith,et al.  Odour qualities: a glossary of usage. , 1968, British journal of psychology.

[126]  William Epstein,et al.  Varieties of perceptual learning , 1967 .

[127]  Georg v. Békésy,et al.  OLFACTORY ANALOGUE TO DIRECTIONAL HEARING. , 1964 .

[128]  G. VonBékésy,et al.  OLFACTORY ANALOGUE TO DIRECTIONAL HEARING. , 1964, Journal of applied physiology.

[129]  W. Kessen.  A Textbook of Psychology , 1958, The Yale Journal of Biology and Medicine.

[130]  D. Hebb.  Textbook of psychology , 1958 .

[131]  J. Locke.  An Essay concerning Human Understanding , 1924, Nature.