The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration

Autor: Brian Guthrie, Jonathan Beauchamp, Andrea Buettner, Barry K. Lavine, Terry E. Acree, Anne J. Kurtz, Jun Niimi, Amy R. Overington, Patrick Silcock, Phil J. Bremer, Conor M. Delahunty, T. Thomas-Danguin, G. Lawrence, M. Emorine, N. Nasri, L. Boisard, E. Guichard, C. Salles, Han-Seok Seo, Thomas Hummel, Oskar Laaksonen, Baoru Yang, Georgia Lytra, Sophie Tempere, Gilles de Revel, Jean-Christophe Barbe, Neil Desforges, Kate O’Mahony, Perrine Delime, Joanne Hort, Andrew J Taylor, Panagiotis Stamatopoulos, Eric Frérot, Philippe Darriet, T. Aishima, K. Iizuka, K. Morita, Tobias Hoch, Andreas Hess, Monika Pischetsrieder, S. Fiszman, I. Déléris, A. Saint-Eve, M. Kauffmann, G. Feron, I. Souchon, Désirée Schneider, Ingrid Seuß-Baum, Elmar Schlich, Guy H. Carpenter, C. Dawid, C. Well, A. Brockhoff, F. Stähler, W. Meyerhof, T. Hofmann, Reşat Apak, Esra Çapanoğlu, Ayşem Üzer Arda, J. Beauchamp, J. Herbig, Ariella Kashi, Sarah M. Waxman, Jennifer S. Komaiko, Andrew Draganski, Maria G. Corradini, Richard D. Ludescher, I. G. Ronningen, D. G. Peterson, Weiying Lu, Haiming