It is widely accepted that meal size is governed by psychological and physiological
processes that generate fullness towards the end of a meal. However, observations of …

We review the phenomenon of hedonic decline, whereby repeated exposure to a stimulus
typically reduces the hedonic response (eg, enjoyment). We first discuss the typical …

Consumers' expectations about the satiating capacity of a food may differ markedly across a
broad range of food products, but also between foods within one product category. Our …

Psychological and neurobiological evidence implicates hippocampal-dependent memory
processes in the control of hunger and food intake. In humans, these have been revealed in …

We define simulated satiation through reality‐enhancing technology as any attenuation in
perceived benefits that occurs within or results from vicarious and simulated intermediary …

One widely cited model of how humans acquire liking for different foods is flavour–nutrient
learning, where associations between the orosensory properties of the ingested food or …

Laboratory studies have demonstrated that experimental manipulations of oral processing
can have a marked effect on energy intake. Here, we explored whether variations in oral …

Goat milk yogurt is an excellent source of fatty acids, protein, and minerals; however, it is not
well accepted by many consumers, due to its typical flavor derived from caprylic, capric, and …

Unlike energy expenditure, energy intake occurs during discrete events: snacks and meals.
The prevailing view is that meal size is governed by physiological and psychological events …

Foods and dietary patterns that enhance satiety may provide benefit to consumers. The aim
of the present review was to describe, consider and evaluate research on potential benefits …