Colour is the single most important product-intrinsic sensory cue when it comes to setting
people's expectations regarding the likely taste and flavour of food and drink. To date, a …

▪ Abstract Package size, plate shape, lighting, socializing, and variety are only a few of the
environmental factors that can influence the consumption volume of food far more than most …

Recent anecdotal and scientific reports have provided evidence of a link between COVID-19
and chemosensory impairments, such as anosmia. However, these reports have …

The perception of flavor is perhaps the most multisensory of our everyday experiences. The
latest research by psychologists and cognitive neuroscientists increasingly reveals the …

The book you are about to read is about research that asks questions like" How do our
senses operate?"" What is the connection between nervous system activity and perception?" …

What is sensory marketing and why is it interesting and also important? Krishna defines it as
marketing that engages the consumers' senses and affects their behaviors. In this edited …

Out of all the human senses, touch is the one that is most often unappreciated, and
undervalued. Yet, the surface of the human body, the skin, is actually one huge sheet of …

I have been led to this new field by working on how the brain creates images of smells.
These findings and other studies from laboratories around the world are radically changing …

Following on from ecological theories of perception, such as the one proposed by [Gibson,
JJ (1966). The senses considered as perceptual systems. Boston: Houghton Mifflin] this …

It has become accepted in the neuroscience community that perception and performance
are quintessentially multisensory by nature. Using the full palette of modern brain imaging …