Topic · Food Science · Agricultural and Biological Sciences
OpenAlex topic; a paper is listed when OpenAlex scores it at least 0.5 for this topic.
3 papers
Skyler R. St. Pierre, Aeneas O. Koosis, Nancy Ruonan Zhang, Ellen Kuhl A
Stanford diners (n = 116) rated soy and soy-wheat meatballs below beef-based ones on moistness, meatiness, fattiness and tastiness, yet perceived no hardness or chewiness gap despite instrumental differences.
Food Research International · Jun 6, 2026Peer-reviewedBioengineering✦ In-depth digest
Marina Domracheva, Sofya P. Kulikova
This paper uses EEG to measure perceived food product similarity in a cross-modal task, finding that gamma oscillation power better correlates with similarity scores than ERP amplitude.
Food Quality and Preference · May 15, 2020Peer-reviewedNeuroscience
Danielle R. Reed, Joel D. Mainland, Charles J. Arayata
The paper analyzes consumer reviews to show that taste is the most frequently mentioned factor in food product ratings, with specific taste qualities like sweet and bitter being particularly common.
Physiology & Behavior · Jun 12, 2019Peer-reviewedNeuroscience