Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Takuya Onuma"'
Autor:
Takuya Onuma
Publikováno v:
SAGE Open, Vol 14 (2024)
An increasing number of studies have shown that several factors other than food and drink itself, such as design of packaging, cutlery and plateware, slightly but significantly affect taste/flavor perception of food and drink. This study aimed to bro
Externí odkaz:
https://doaj.org/article/8bde1c6346bf47dda5ae33065d7214e6
Autor:
Takuya Onuma
Publikováno v:
OENO One, Vol 58, Iss 2 (2024)
Significant efforts have been made in the wine industry to assist customers in making purchase decisions and enhance their drinking experience by providing verbal descriptions of the complex sensory characteristics of wine. However, the influence of
Externí odkaz:
https://doaj.org/article/40577af5bfec407c8466e0f4a90cc03b
Autor:
Takuya Onuma, Nobuyuki Sakai
Publikováno v:
Foods, Vol 8, Iss 5, p 145 (2019)
Previous studies have shown that affording people choice increases their satisfaction with subsequent experiences: the choice effect. However, it remains unclear whether the choice effect occurs in the hedonic response to foods and beverages. Thus, t
Externí odkaz:
https://doaj.org/article/d4be29ec585a42329c5fbcf8f584c059
Publikováno v:
PLoS ONE, Vol 12, Iss 7, p e0181641 (2017)
The relationship between choice and eye movement has gained marked interest. The gaze bias effect, i.e., the tendency to look longer at items that are eventually chosen, has been shown to occur in the first dwell (initial cohesion of fixations for an
Externí odkaz:
https://doaj.org/article/e4725696aeef40928f0b445b0846ef29
Publikováno v:
Behavioural Processes. 157:188-191
The artificial sweetener saccharin is available in several forms, including pure saccharin (S) and saccharin sodium salt hydrate (SSSH). Acceptance and preference relative to 2% sucrose for these two forms was assessed using both older female and you
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e81613ef64df1873ab0ee358aa9e556
https://doi.org/10.1016/j.beproc.2018.09.009
https://doi.org/10.1016/j.beproc.2018.09.009
Publikováno v:
The Proceedings of the Annual Convention of the Japanese Psychological Association. 82:3AM-070
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b324aede3416aee4ff4dd5a6c6bfbc09
https://doi.org/10.4992/pacjpa.82.0_3am-070
https://doi.org/10.4992/pacjpa.82.0_3am-070
Publikováno v:
The Proceedings of the Annual Convention of the Japanese Psychological Association. 82:2PM-065
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b35634e4245a26c210aead9ffb2fc3ac
https://doi.org/10.4992/pacjpa.82.0_2pm-065
https://doi.org/10.4992/pacjpa.82.0_2pm-065
Publikováno v:
Japanese Psychological Research. 60:288-299
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b70619a8c072f3200f53bec4648469c4
https://doi.org/10.1111/jpr.12217
https://doi.org/10.1111/jpr.12217
Autor:
Takuya Onuma, Nobuyuki Sakai
Publikováno v:
Japanese Psychological Research. 60:276-287
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2d9b528b0be46165c3abeb4d7191cca
https://doi.org/10.1111/jpr.12203
https://doi.org/10.1111/jpr.12203
Publikováno v:
Chemical Senses
Previous studies have reported that the umami taste of monosodium l-glutamate (MSG) and salty-smelling odors (e.g., soy sauce, bacon, sardines) enhance the perception of saltiness. This study aimed to investigate the neural basis of the enhancement o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83b04318363e6ce751cf0914ba27318f
http://europepmc.org/articles/PMC6018886
http://europepmc.org/articles/PMC6018886