Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Egon Peter Köster"'
Publikováno v:
Chemical senses. 46
Odor memory is commonly believed to be very strong and long-lasting. The present study examined factors that impact odor recognition memory over short delay intervals (immediately or 30 s after target presentation) with emphasis on memory task (force
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8f7bf153eee29cc3a71e484570be6c5
https://pubmed.ncbi.nlm.nih.gov/33725719
https://pubmed.ncbi.nlm.nih.gov/33725719
Publikováno v:
Chemical Senses. 41:e1-e110
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9113c3dcac40fde158b27467c8a4b4a3
https://doi.org/10.1093/chemse/bjw085
https://doi.org/10.1093/chemse/bjw085
Autor:
R.J.F.M. van Veggel, Nancy T.E. Holthuysen, Egon Peter Köster, F. Vermeer, J. Mojet, R.A. de Wijk, H.E. Schepers
Publikováno v:
Food Quality and Preference 53 (2016)
Food Quality and Preference, 53, 143-150
Food Quality and Preference, 53, 143-150
Background Flowers are reported to have immediate and long-term effects on health and well-being, emotional reactions, mood, social behaviour and memory, but emotional effects have rarely been studied in more detail. Methods This study investigated t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb2a48bc359af3b22f27f6fb4c79c8c7
https://doi.org/10.1016/j.foodqual.2016.06.003
https://doi.org/10.1016/j.foodqual.2016.06.003
Autor:
Egon Peter Köster, J. Mojet
Publikováno v:
Food Research International 76 (2015) P2
Food Research International, 76(P2), 180-191
Food Research International, 76(P2), 180-191
The bi-directional influences between emotion and food consumption are discussed in view of recent efforts to find emotional factors that influence food choice and eating- and drinking behaviour independently from traditional factors as liking, wanti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f943d5375ad936a29e35886dddc31303
https://doi.org/10.1016/j.foodres.2015.04.006
https://doi.org/10.1016/j.foodres.2015.04.006
Publikováno v:
Appetite 76 (2014)
Appetite, 76, 186-196
Appetite, 76, 186-196
The goal of the present experiment was twofold: identifying similarities and differences between flavour memory and visual memory mechanisms and investigating whether kinematics could serve as an implicit measure for food selection. To test flavour a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::040d9ad97e31852759aa646b8552fca4
https://doi.org/10.1016/j.appet.2014.02.003
https://doi.org/10.1016/j.appet.2014.02.003
Autor:
M. R. I. Linschoten, Egon Peter Köster, R. A. de Wijk, J. Mojet, O. van der Stelt, Ronald R. Nixdorf
Publikováno v:
Chemosensory Perception, 7(2), 68-84
Chemosensory Perception 7 (2014) 2
Chemosensory Perception 7 (2014) 2
Do people who claim to have olfactory imagination process odors more efficiently? In three same–different experiments, using all possible combinations of odors and odor names as primes and targets, selected high imagers (n = 12) were faster (±230
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b448a7aa0e2cf66eee213a8b7ef4766
https://doi.org/10.1007/s12078-014-9165-4
https://doi.org/10.1007/s12078-014-9165-4
Publikováno v:
Food Quality and Preference 28 (2013) 2
Food Quality and Preference, 28(2), 484-491
Food Quality and Preference, 28(2), 484-491
The stability of liking for salt reduced/re-formulated bread was tested in a home use test for three weeks. Salt was partially replaced by naturally brewed soy sauce. Fifty-six consumers were provided with regular bread (variant A) and another 59 wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::013534bb087301aa5b6a342dc15710ac
https://doi.org/10.1016/j.foodqual.2012.12.001
https://doi.org/10.1016/j.foodqual.2012.12.001
Publikováno v:
Food Quality and Preference, 27(2), 179-190
Food Quality and Preference 27 (2013) 2
Food Quality and Preference 27 (2013) 2
The stability of the liking for salt reduced products was tested in a rapidly repeated exposure study using soup and bread (with ham). Salt was partially replaced by naturally brewed soy sauce. First, 44 consumers performed 5 two-alternative forced c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7f1d4d77fd476a070cc8eb65b1d1abd
https://doi.org/10.1016/j.foodqual.2012.06.002
https://doi.org/10.1016/j.foodqual.2012.06.002
Publikováno v:
Chemical Senses. 37:179-189
Odors are powerful in bringing back old and vivid memories bearing emotional content. This inherent hedonic property of olfactory stimuli makes this sensory modality particularly suitable for studying autobiographical memory. In the present work, ado
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a114c283191f493a7f71510570436e92
https://doi.org/10.1093/chemse/bjr089
https://doi.org/10.1093/chemse/bjr089
Autor:
Christelle Mathonnière, Nicolas Pineau, Pascal Schlich, Sylvie Cordelle, Patrick Etiévant, Michel Rogeaux, Annie Imbert, Sylvie Issanchou, Egon Peter Köster
Publikováno v:
Food Quality and Preference, 20(6), 450-455
Food Quality and Preference
Food Quality and Preference, Elsevier, 2009, 20, pp.450-455
Food Quality and Preference, Elsevier, 2009, 20 (6), pp.450-455. ⟨10.1016/j.foodqual.2009.04.005⟩
Food Quality and Preference 20 (2009) 6
Food Quality and Preference
Food Quality and Preference, Elsevier, 2009, 20, pp.450-455
Food Quality and Preference, Elsevier, 2009, 20 (6), pp.450-455. ⟨10.1016/j.foodqual.2009.04.005⟩
Food Quality and Preference 20 (2009) 6
International audience; The evaluation of the temporality of the sensory perception in food products is mainly assessed using the time–intensity (TI) methodology. This approach is useful for studying the temporal aspects of the perception of a give
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7a418f1b2383053cfae44b7bfbc0f15
https://doi.org/10.1016/j.foodqual.2009.04.005
https://doi.org/10.1016/j.foodqual.2009.04.005