On the changing colour of food and drink

On the changing colour of food and drink

There is something of a tension between consistency and natural variation as far as the visual appearance properties of food and drink are concerned. While the majority of natural products tend to change their appearance as they age/ripen, many processed foods, by contrast, are specifically designed...

Szczegółowa specyfikacja

Opis bibliograficzny
1. autor:	Spence, C
Format:	Journal article
Język:	English
Wydane:	Elsevier 2019

Podobne zapisy

On the psychological impact of food colour
od: Spence, C
Wydane: (2015)

Drinking through rosé-coloured glasses: Influence of wine colour on the perception of aroma and flavour in wine experts and novices
od: Wang, Q, i wsp.
Wydane: (2019)

Why pair food and drink
od: Spence, C
Wydane: (2023)

Background colour and its impact on food perception and behaviour
od: Spence, C
Wydane: (2018)

Noise and its impact on the perception of food and drink
od: Spence, C
Wydane: (2014)

On the difficulty of marketing food and drink products to men and/or women
od: Spence, C
Wydane: (2018)

What is so unappealing about blue food and drink?
od: Spence, C
Wydane: (2018)

Assessing the Role of Sound in the Perception of Food and Drink
od: Zampini, M, i wsp.
Wydane: (2010)

THE INFLUENCE OF AUDITORY CUES ON THE PERCEPTION OF, AND RESPONSES TO, FOOD AND DRINK
od: Spence, C, i wsp.
Wydane: (2010)

Coloured hearing, colour music, colour organs, and the search for perceptually meaningful correspondences between colour and sound
od: Spence, C, i wsp.
Wydane: (2022)

Enhancing the experience of food and drink via neuroscience-inspired olfactory design
od: Spence, C
Wydane: (2017)

Using single colours and colour pairs to communicate basic tastes
od: Spence, C
Wydane: (2016)

Scented colours: artistic interest in the crossmodal connection between colour and odour
od: Spence, C
Wydane: (2020)

Extraordinary emotional responses elicited by auditory stimuli linked to the consumption of food and drink
od: Spence, C
Wydane: (2020)

Saffron: the colourful spice
od: Spence, C
Wydane: (2023)

Coloured hearing, colour music, colour organs, and the search for perceptually meaningful correspondences between colour and sound
od: Charles Spence, i wsp.
Wydane: (2022-06-01)

Colour-taste correspondences: Designing food experiences to meet expectations or to surprise
od: Velasco, C, i wsp.
Wydane: (2016)

Food colours /
od: Emerton, Victoria
Wydane: (2008)

The taste of cutlery: how the taste of food is affected by the weight, size, shape, and colour of the cutlery used to eat it
od: Harrar, V, i wsp.
Wydane: (2013)

The taste of colours
od: Velasco, C, i wsp.
Wydane: (2023)

On the colours of odours
od: Jacquot, M, i wsp.
Wydane: (2016)

What is the relationship between the presence of volatile organic compounds in food and drink products and multisensory flavour perception?
od: Spence, C
Wydane: (2021)

A Critical Analysis of Colour-Shape Correspondences: Examining the Replicability of Colour-Shape Associations
od: Dreksler, N, i wsp.
Wydane: (2019)

On the multiple effects of packaging colour on consumer behaviour and product experience in the ‘food and beverage’ and ‘home and personal care’ categories
od: Spence, C, i wsp.
Wydane: (2018)

On the relationship(s) between colour and taste/flavour
od: Spence, C
Wydane: (2019)

Analysis of marketed soft drinks and reduction of food colours with a simple absorption technique with PVA-Ag nanofilms
od: Richiepranau Rajkumar, i wsp.
Wydane: (2025-06-01)

Developments in food colours/
od: Walford, John
Wydane: (1980)

On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes
od: Spence, C, i wsp.
Wydane: (2015)

Colour-temperature correspondences: when reactions to thermal stimuli are influenced by colour
od: Ho, H, i wsp.
Wydane: (2014)

What Is the Relationship between the Presence of Volatile Organic Compounds in Food and Drink Products and Multisensory Flavour Perception?
od: Charles Spence
Wydane: (2021-07-01)

Application of reverse osmosis in colour removal of drinking water : preliminary result /
od: Hamdani Saidi, 1953-, i wsp.

Explaining crossmodal correspondences between colours and tastes
od: Spence, C, i wsp.
Wydane: (2021)

Exploring the links between colours and tastes/flavours
od: Spence, C, i wsp.
Wydane: (2022)

Junk food: colour it delicious
od: Fabio Gomes
Wydane: (2011-05-01)

Colour in food : improving quality /
od: MacDougall, Douglas
Wydane: (2002)

There's more to taste in a coloured bowl.
od: Harrar, V, i wsp.
Wydane: (2011)

Honey Addition in Kefir Whey Drink in Term of Organoleptic Quality, Colour, and Turbidity
od: Firman Jaya, i wsp.
Wydane: (2017-07-01)

‘Unpacking Food and Drink’
od: Katarzyna J. Cwiertka
Wydane: (2018-08-01)

Colour perception changes with basic colour word comprehension
od: Forbes, SH, i wsp.
Wydane: (2023)

Colour change and colour phases in Lethrinidae with insights into ecology
od: Myriam E. Widmann, i wsp.
Wydane: (2023-12-01)