Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Risa Santa"'
Publikováno v:
PeerJ, Vol 11, p e14874 (2023)
In the present study, we examined whether the cross-modal effect can be obtained between odors and colors, which has been confirmed under olfactory recognizable conditions and also occurs under unrecognizable conditions. We used two flavors of red fr
Externí odkaz:
https://doaj.org/article/b00ce4d0e3cf4098aa2d3c166ae5477a
Publikováno v:
PeerJ, Vol 8, p e9804 (2020)
It is known that an eye-like image promotes generosity. It is also known that the evaluation of the visual deliciousness of food is improved in the presence of an emotionally positive stimulus. The purpose of the present study was to examine whether
Externí odkaz:
https://doaj.org/article/c107ae18276b4aea816a7b15d6d741e7
Publikováno v:
Nutrition and Health. :026010602311582
Background The effects of the different tempos of background music (BGM) on food intake and eating speed have not been fully studied. Aim The study aimed to investigate the influence of changing the tempo of BGM during meals on food intake and to exp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::127bd9d08c1d40ff9147463b89cd7aa4
https://doi.org/10.1177/02601060231158234
https://doi.org/10.1177/02601060231158234
Autor:
Mizuki Hoshi, Natsuko Hosono, Risa Santa, Chihiro Homma, Kenichi Shibuya, Aya Goto, Naoto Sato, Hiromi Inaba, Mana Miyamoto, Kasumi Suzuki
Publikováno v:
Journal of nutritional science and vitaminology. 66(6)
In recent years, there has been an increase in the number of hypertensive diseases and the various diseases associated with them. A major cause of these is excessive salt intake. The purpose of the present study was to examine whether chewing hard fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f50fbc83c61006437b64d46bab7877d
https://pubmed.ncbi.nlm.nih.gov/33390402
https://pubmed.ncbi.nlm.nih.gov/33390402
Publikováno v:
Food Quality and Preference. 97:104502
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::84dd1192aa96e91e71c7badfa07321f8
https://doi.org/10.1016/j.foodqual.2021.104502
https://doi.org/10.1016/j.foodqual.2021.104502