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ISSN: 2333-9721
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Flavour

ISSN Print: 2044-7248

ISSN Online:

主页: http://www.flavourjournal.com

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A touch of gastronomy

Charles Spence, Caroline Hobkinson, Alberto Gallace, Betina Piqueras Fiszman

Texture, taste and aroma: multi-scale materials and the gastrophysics of food

Thomas A Vilgis

Integration of gastronomy and physics for innovation

Erik van der Linden

The molecules we eat: Food as a medium to communicate science

Amy C Rowat

The name of deliciousness and the gastrophysics behind it

Ole G Mouritsen, Lars Duelund, Luis A Bagatolli, Himanshu Khandelia

Q&A: Harold McGee, the curious cook

Harold McGee

A biophysicist in the kitchen

Félix M Go？i

Network analysis and data mining in food science: the emergence of computational gastronomy

Sebastian E Ahnert

Gastrophysics-do we need it?

Ole G Mouritsen, Jens Risbo

Culinary precisions as a platform for interdisciplinary dialogue

Erik Fooladi, Anu Hopia

Gastrophysics in the brain and body

Per M？ller

Book review: “Taste what you’re missing: the passionate eater’s guide to why good food tastes good” by Barb Stuckey

Charles Spence

Physics in the kitchen

Peter Barham

Molecular gastronomy is a scientific discipline, and note by note cuisine is the next culinary trend

Hervé This

Review of “The kitchen as laboratory” edited by César Vega, Job Ubbink, and Erik van der Linden

Ole G Mouritsen

Food aroma affects bite size

René A de Wijk, Ilse A Polet, Wilbert Boek, Saskia Coenraad, Johannes HF Bult

Enhancing saltiness in emulsion based foods

Mita Lad, Louise Hewson, Bettina Wolf

Discrimination of roast and ground coffee aroma

Ian Fisk, Alec Kettle, Sonja Hofmeister, Amarjeet Virdie, Javier Kenny

Review of ‘Educated tastes: food, drink, and connoisseur culture’ edited by Jeremy Strong

Mark C Pachucki

Subtle changes in the flavour and texture of a drink enhance expectations of satiety

Keri McCrickerd, Lucy Chambers, Jeffrey M Brunstrom, Martin R Yeomans

Differential effects of exposure to ambient vanilla and citrus aromas on mood, arousal and food choice

René A de Wijk, Suzet M Zijlstra

The edible cocktail: the effect of sugar and alcohol impregnation on the crunchiness of fruit

Elke Scholten, Miriam Peters

Q&A: the science of cocktails

Tony Conigliaro

Heritable differences in chemosensory ability among humans

Richard D Newcomb, Mary B Xia, Danielle R Reed

Q&A: The Nordic food lab

Lars Williams

Assessing the shape symbolism of the taste, flavour, and texture of foods and beverages

Charles Spence, Mary Ngo

Prevalence of cilantro (Coriandrum sativum) disliking among different ethnocultural groups

Lilli Mauer, Ahmed El-Sohemy

The emerging science of gastrophysics and its application to the algal cuisine

Ole G Mouritsen

A genetic variant near olfactory receptor genes influences cilantro preference

Nicholas Eriksson, Shirley Wu, Chuong B Do, Amy K Kiefer, Joyce Y Tung, Joanna L Mountain, David A Hinds, Uta Francke

Assessing the impact of the tableware and other contextual variables on multisensory flavour perception

Charles Spence, Vanessa Harrar, Betina Piqueras-Fiszman

Seaweeds for umami flavour in the New Nordic Cuisine

Ole G Mouritsen, Lars Williams, Rasmus Bjerregaard, Lars Duelund

Book Review: ‘Neurogastronomy: how the brain creates flavor and why it matters’ by Gordon M. Shepherd

Charles Spence

No rapid recovery of sensory-specific satiety in obese women

Remco C Havermans, Anne Roefs, Chantal Nederkoorn, Anita Jansen

Review of "The Table Comes First: family, France, and the Meaning of Food" by Adam Gopnik

Mark C Pachucki

Review of ‘Taste Matters: Why We Like the Foods We Do’ by John Prescott

Charles Spence

The role of attention in flavour perception

Richard J Stevenson

Welcome to Flavour

Peter J Barham, Per M？ller

"We only eat what we like" or do we still?

Georges M Halpern

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