Research on those variables that have been shown to influence the consumer's choice of
beer is reviewed. The focus is on the choice of whether to drink beer as opposed to a …

The last few years have seen a rapid growth of interest amongst researchers in the
crossmodal correspondences. One of the correspondences that has long intrigued artists is …

For centuries, if not millennia, people have associated the basic tastes (eg, sweet, bitter,
salty, and sour) with specific colours. While the range of tastes may have changed, and the …

There has been a noticeable increase of interest in research on multisensory flavour
perception in recent years. Humans are visually dominant creatures and a growing body of …

Sugar, as an essential component of beverages, not only provides sweetness in beverages
but also plays a significant role in their flavor, texture, and preservation. In recent years …

This work focuses on the reuse of brewery spent grains (BSGs), the most abundant by‐
product of the beer industry, today mainly used as animal feed. BSGs are rich in fibers and …

While there has long been public concern over the use of artificial/synthetic food colors, it
should be remembered that food and drink products (eg, red wine) have been purposefully …

We demonstrate that consumers have learned that unhealthy snacks such as potato chips
tend to be sold in glossy packages, whereas healthier snacks such as crackers tend to be …

Basic cognitive research can help to explain our response to wine, and the myriad factors
that affect it. Wine is a complex, culture-laden, multisensory stimulus, and our …

Wine colour carries a myriad of meanings regarding the provenance and expected sensory
qualities of a wine. That meaning is presumably learnt through association, and part of a …