Flavor network and the principles of food pairing

[1]  N. Bellanca,et al.  FENAROLI’S HANDBOOK of FLAVOR INGREDIENTS , 2019 .

[2]  Lada A. Adamic,et al.  Recipe recommendation using ingredient networks , 2011, WebSci '12.

[3]  Charles Spence,et al.  Grape expectations: The role of cognitive influences in color–flavor interactions , 2010, Consciousness and Cognition.

[4]  Hervé This,et al.  Molecular Gastronomy, a Scientific Look at Cooking , 2009 .

[5]  Hervé This,et al.  Molecular gastronomy, a scientific look at cooking. , 2009, Accounts of chemical research.

[6]  Marián Boguñá,et al.  Extracting the multiscale backbone of complex weighted networks , 2009, Proceedings of the National Academy of Sciences.

[7]  A. Barabasi,et al.  An empirical framework for binary interactome mapping , 2008, Nature Methods.

[8]  Pedro Zambianchi,et al.  The non-equilibrium nature of culinary evolution , 2008, 0802.4393.

[9]  Hawoong Jeong,et al.  Googling Social Interactions: Web Search Engine Based Social Network Construction , 2007, PloS one.

[10]  Guido Caldarelli,et al.  Scale-Free Networks , 2007 .

[11]  A. Barabasi,et al.  The human disease network , 2007, Proceedings of the National Academy of Sciences.

[12]  Sergey N. Dorogovtsev,et al.  Critical phenomena in complex networks , 2007, ArXiv.

[13]  Susan Allport,et al.  Molecular Gastronomy: Exploring the Science of Flavor , 2007 .

[14]  Albert-László Barabási,et al.  Evolution of Networks: From Biological Nets to the Internet and WWW , 2004 .

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

[16]  A. Vespignani,et al.  The architecture of complex weighted networks. , 2003, Proceedings of the National Academy of Sciences of the United States of America.

[17]  Mark E. J. Newman,et al.  The Structure and Function of Complex Networks , 2003, SIAM Rev..

[18]  Sergey N. Dorogovtsev,et al.  Evolution of Networks: From Biological Nets to the Internet and WWW (Physics) , 2003 .

[19]  Albert-László Barabási,et al.  Statistical mechanics of complex networks , 2001, ArXiv.

[20]  P. Sherman,et al.  Why vegetable recipes are not very spicy. , 2001, Evolution and human behavior : official journal of the Human Behavior and Evolution Society.

[21]  M. Newman,et al.  The structure of scientific collaboration networks. , 2000, Proceedings of the National Academy of Sciences of the United States of America.

[22]  Duncan J. Watts,et al.  Collective dynamics of ‘small-world’ networks , 1998, Nature.

[23]  P. Sherman,et al.  Antimicrobial Functions of Spices: Why Some Like it Hot , 1998, The Quarterly Review of Biology.

[24]  G. Burdock,et al.  Fenaroli's Handbook of Flavor Ingredients , 1997 .

[25]  P A Breslin,et al.  Suppression of bitterness by sodium: variation among bitter taste stimuli. , 1995, Chemical senses.

[26]  Carole M. Counihan,et al.  Good to Eat: Riddles of Food and Culture. Marvin Harris , 1987 .

[27]  A. Drewnowski,et al.  Cream and sugar: Human preferences for high-fat foods , 1983, Physiology & Behavior.

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

[29]  M. DePamphilis,et al.  HUMAN DISEASE , 1957, The Ulster Medical Journal.

[30]  Mark E. J. Newman,et al.  Structure and Dynamics of Networks , 2009 .

[31]  L. E. Leidy,et al.  Guns, germs and steel: The fates of human societies , 1999 .

[32]  Harold McGee,et al.  On Food and Cooking: The Science and Lore of the Kitchen , 1984 .

[33]  P. Rozin.  The Selection of Foods by Rats, Humans, and Other Animals , 1976 .

[34]  W. Hankins,et al.  The Evolution of Bitter and the Acquisition of Toxiphobia , 1975 .