منابع مشابه
Determinants of taste preference and acceptability: quality versus hedonics.
Several methods exist for reliably determining the motivational valence of a taste stimulus in animals, but few to determine its perceptual quality independent of its apparent affective properties. Individual differences in taste preference and acceptability could result from variance in the perceptual qualities of the stimulus leading to different hedonic evaluations. Alternatively, taste perc...
متن کاملDisorders, Agents, or Events Associated with Decreased Transport of Taste Stimuli to the Taste Buds, 458 Disorders, Agents, or Events Associated with Damage to Taste Sensorineural
Disorders, Agents, or Events Associated with Decreased Transport of Taste Stimuli to the Taste Buds, 458 Disorders, Agents, or Events Associated with Damage to Taste Sensorineural Structures, 458 Conclusions, 460 References, 460 Olfactory Dysfunction and Its Causes, 450 Disorders Associated with Decreased Transport of Odorant Molecules to the Olfactory Neuroepithelium,453 Disorders, Agents, or ...
متن کاملAcceptability in Interaction - From Robots to Embodied Conversational Agents
This paper will propose extending the traditional definition of system acceptability to take into account significant interaction between a man and a real or virtual system. We introduce the notion of “socially credible” which describes the need of emotions and personality in intelligent environment. This notion is measured by experiments using a plush robot Emi and a virtual embodied conversat...
متن کاملPrenatal Alcohol Exposure Increases Postnatal Acceptability of Nicotine Odor and Taste in Adolescent Rats
Human studies indicate that alcohol exposure during gestation not only increases the chance for later alcohol abuse, but also nicotine dependence. The flavor attributes of both alcohol and nicotine can be important determinants of their initial acceptance and they both share the component chemosensory qualities of an aversive odor, bitter taste and oral irritation. There is a growing body of ev...
متن کاملeffect of thickening agents on physicochemical, sensory and microbial properties of set fruit yoghurt
fruit yoghurt is frequently made with fermented milk products; however, the use of fruit and its products may cause changes in the viscoelastic properties, syneresis and sensory properties of fruit yoghurt. one approach to improve these properties in fruit yoghurt is the use of thickening agents. this study investigated the effect of carboxymethyl cellulose and guar thickening agents on the pro...
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ژورنال
عنوان ژورنال: World Journal of Otorhinolaryngology - Head and Neck Surgery
سال: 2018
ISSN: 2095-8811
DOI: 10.1016/j.wjorl.2018.05.001