標題: Titlebook: Basic Protocols on Emotions, Senses, and Foods; Moustafa Bensafi Book 2023 The Editor(s) (if applicable) and The Author(s), under exclusiv [打印本頁] 作者: 氣泡 時間: 2025-3-21 19:39
書目名稱Basic Protocols on Emotions, Senses, and Foods影響因子(影響力)
書目名稱Basic Protocols on Emotions, Senses, and Foods影響因子(影響力)學科排名
書目名稱Basic Protocols on Emotions, Senses, and Foods網絡公開度
書目名稱Basic Protocols on Emotions, Senses, and Foods網絡公開度學科排名
書目名稱Basic Protocols on Emotions, Senses, and Foods被引頻次
書目名稱Basic Protocols on Emotions, Senses, and Foods被引頻次學科排名
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書目名稱Basic Protocols on Emotions, Senses, and Foods年度引用學科排名
書目名稱Basic Protocols on Emotions, Senses, and Foods讀者反饋
書目名稱Basic Protocols on Emotions, Senses, and Foods讀者反饋學科排名
作者: Abnormal 時間: 2025-3-22 00:11
Stephen J. Lockwood,Alexa B. Kimball a fixed lexicon of 35 positive emotions and 4 negative emotions, and a scaled response format (5-point scale: not at all, slightly, moderately, very, and extremely). The scale is usually used with a preceding hedonic scale. The emotion terms are presented in alphabetical order.作者: CRAB 時間: 2025-3-22 01:03 作者: 鳴叫 時間: 2025-3-22 05:58 作者: Provenance 時間: 2025-3-22 11:47 作者: Lumbar-Spine 時間: 2025-3-22 16:04 作者: 可商量 時間: 2025-3-22 20:56 作者: assail 時間: 2025-3-23 00:21 作者: Arrhythmia 時間: 2025-3-23 03:16 作者: Aboveboard 時間: 2025-3-23 08:00 作者: 大罵 時間: 2025-3-23 10:50
The Art of Identifying Deception,ttributes such as primary descriptors, intensity, pleasantness, preference, persistence, and dominance. The purpose of this procedure is to outline basic steps for preparing stock solutions from pure molecule standards in liquid and solid state, perform dilutions adapted to representative concentrat作者: macabre 時間: 2025-3-23 14:15 作者: 啤酒 時間: 2025-3-23 18:55
Martina L. Porter,Alexa B. Kimballd for their measurement. Most of them are based on a stimulus–response paradigm, considering the food or drink characteristics as stimulating variables, and collect data through face reading, physiological sensors, or questionnaires. Although food and drink properties (physical and chemical) are ess作者: 宇宙你 時間: 2025-3-24 01:25
Stephen J. Lockwood,Alexa B. Kimball a fixed lexicon of 35 positive emotions and 4 negative emotions, and a scaled response format (5-point scale: not at all, slightly, moderately, very, and extremely). The scale is usually used with a preceding hedonic scale. The emotion terms are presented in alphabetical order.作者: GREG 時間: 2025-3-24 03:36 作者: 蛛絲 時間: 2025-3-24 08:21 作者: 不近人情 時間: 2025-3-24 13:30
,Hidrosadénite suppurée et maladie de Crohn, a protocol aimed at collecting the emotional experience provoked by odors using a semi-guided interview. The subjects’ verbalizations can then be transcribed and organized with dedicated software to draw a portrait of food-related emotions for the olfactory modality, but also for other senses such 作者: Glutinous 時間: 2025-3-24 18:30 作者: adroit 時間: 2025-3-24 20:46 作者: sebaceous-gland 時間: 2025-3-25 02:10
Summary and Recent Developments,e olfactory system has preferential access to cortical and subcortical areas involved in affective processing, altering behavior following the emotional experience. Most of the studies linking visual, olfactory, and affective information have been conducted in the lab (e.g., affective priming), some作者: 隱士 時間: 2025-3-25 03:28
Hierarchical Archimedean Copulasllows people to enjoy the diversity of the meals. The understanding of consumers’ emotional experiences requires the study of each sensory component, isolated from each other’s or combined, in different contexts and conditions. Virtual reality recent development offers a unique tool allowing the com作者: 公社 時間: 2025-3-25 09:45 作者: Type-1-Diabetes 時間: 2025-3-25 13:54
Hierarchical Bayesian Optimization Algorithmtly implicit affective experiences, such as the hedonic pleasure felt when consuming an exquisite meal, can thus be revealed and objectively quantified. Further, facial EMG is a convenient tool for translational research, as it can be combined with other research techniques, and therefore help to un作者: 一起 時間: 2025-3-25 16:36
Studies in Fuzziness and Soft Computinghas been shown to have a potentiated response to the eliciting sound during the presentation of stimuli usually considered as pleasant relative to neutral or unpleasant stimuli across different sensory modalities; this response being even more prominent for appetitive stimuli, such as food and eroti作者: 工作 時間: 2025-3-25 21:08 作者: 單片眼鏡 時間: 2025-3-26 02:12 作者: 冷淡一切 時間: 2025-3-26 05:49
Methods and Protocols in Food Sciencehttp://image.papertrans.cn/b/image/181122.jpg作者: 青少年 時間: 2025-3-26 09:37
Oral Retinoids for Hidradenitis Suppurativa,Participant-led emotion lexicon has been proved to be particularly effective in measuring emotional responses to foods. Here, we present the EmoSemio approach, a protocol for the development of emotion questionnaires that are product-specific and that employs the words used by the consumer.作者: FACET 時間: 2025-3-26 13:52 作者: Hdl348 時間: 2025-3-26 19:42
2662-950X , materials, and methods for characterizing emotions, in order to give them the possibility of taking on new projects and new challenges in food science..978-1-0716-2936-9978-1-0716-2934-5Series ISSN 2662-950X Series E-ISSN 2662-9518 作者: aristocracy 時間: 2025-3-27 00:09 作者: 拾落穗 時間: 2025-3-27 02:58
Feature Selection and Classification,and (3) build on the person’s ecological environment, in particular the cues allowing the person to be comfortable, safe, and secure, which contributes to the person’s successful participation in and completion of the research.作者: 群島 時間: 2025-3-27 07:10
Summary and Recent Developments,al choices. This protocol was devised to be deployed in a citizen science setting, yet it can be used to explore affective food experiences with small adaptations in the laboratory and for other age groups.作者: AVANT 時間: 2025-3-27 12:58
Measuring Food Emotions in a Living Labe number of environmental parameters and to measure responses in real-life usage situations. In the food domain, experimental restaurants are places where researchers and food designers can interact and observe consumer responses in natural eating environments with external variables under control. 作者: Pruritus 時間: 2025-3-27 13:44
Measuring Olfaction in Children and Young People with Profound Intellectual and Multiple Disabilitieand (3) build on the person’s ecological environment, in particular the cues allowing the person to be comfortable, safe, and secure, which contributes to the person’s successful participation in and completion of the research.作者: profligate 時間: 2025-3-27 19:30 作者: EXALT 時間: 2025-3-27 23:26 作者: VEST 時間: 2025-3-28 02:42
Preparation of Beverage Samples Spiked with Aroma Standardsttributes such as primary descriptors, intensity, pleasantness, preference, persistence, and dominance. The purpose of this procedure is to outline basic steps for preparing stock solutions from pure molecule standards in liquid and solid state, perform dilutions adapted to representative concentrat作者: 輕打 時間: 2025-3-28 06:54 作者: 反饋 時間: 2025-3-28 13:06 作者: 注意力集中 時間: 2025-3-28 18:20
Lexicon Questionnaire (EsSense ProfileR) a fixed lexicon of 35 positive emotions and 4 negative emotions, and a scaled response format (5-point scale: not at all, slightly, moderately, very, and extremely). The scale is usually used with a preceding hedonic scale. The emotion terms are presented in alphabetical order.作者: 最有利 時間: 2025-3-28 22:00
Using Check-All-That-Apply (CATA) Questions in Emotion Questionnairesincreasingly being used in emotion questionnaires. This is because CATA questions are simple for research participants, deliver reproducible results, and reliably elicit emotional associations to products and other food-related stimuli. This protocol explains how to implement questionnaires with emo作者: organism 時間: 2025-3-29 01:14 作者: hereditary 時間: 2025-3-29 06:36 作者: 晚來的提名 時間: 2025-3-29 10:42
Measuring Olfaction in Children and Young People with Profound Intellectual and Multiple Disabilitied cognitive limitations. The protocols presented in this chapter describe detailed practical procedures in order to evaluate the food, sensory, and emotional spheres of people with PIMD, taking the sense of smell (discrimination, habituation) and its relations with the emotional system (preferences)作者: 產生 時間: 2025-3-29 11:46 作者: 浪費時間 時間: 2025-3-29 16:14
Modulation of Visual Perception by Odorse olfactory system has preferential access to cortical and subcortical areas involved in affective processing, altering behavior following the emotional experience. Most of the studies linking visual, olfactory, and affective information have been conducted in the lab (e.g., affective priming), some作者: 虛情假意 時間: 2025-3-29 22:46
Characterizing Emotional Response to Olfactory, Auditory, and Visual Stimulations in a Virtual Realillows people to enjoy the diversity of the meals. The understanding of consumers’ emotional experiences requires the study of each sensory component, isolated from each other’s or combined, in different contexts and conditions. Virtual reality recent development offers a unique tool allowing the com作者: 我怕被刺穿 時間: 2025-3-30 02:49 作者: 原來 時間: 2025-3-30 05:42 作者: intertwine 時間: 2025-3-30 10:18 作者: coltish 時間: 2025-3-30 13:55 作者: NAVEN 時間: 2025-3-30 19:49
Book 2023sensory sciences. Chapter guide readers through explicit measures of emotions, protocols enabling the measure of implicit aspects of emotions, and protocols enabling analysis of complex and voluminous data generated by emotion studies in food science..?.Authoritative and cutting-edge,?.Basic Protoco作者: myalgia 時間: 2025-3-30 21:40
Genetics of Hidradenitis Suppurativa,tion words as the CATA terms and how to analyze the generated data. Drawing on the more extensive literature on CATA questions in sensory product characterizations with consumers, methodological issues related to how CATA question implementation can influence the results are also covered.作者: blister 時間: 2025-3-31 03:05 作者: HAIRY 時間: 2025-3-31 07:58 作者: 帳單 時間: 2025-3-31 10:08 作者: 改良 時間: 2025-3-31 14:42 作者: 媒介 時間: 2025-3-31 18:52
E. Cerny,B. Berkane,P. Girodias,K. Khordoc limited verbal abilities, and which combines subjective measures of the hedonic value of odors with the analysis of motor behavior in response to odors. This protocol provides a way to study the perception of hedonic value of smell for non-verbal population and allows studying the motivational components of smells.作者: Melanoma 時間: 2025-4-1 01:42
Preparation of Beverage Samples Spiked with Aroma Standardssic steps for preparing stock solutions from pure molecule standards in liquid and solid state, perform dilutions adapted to representative concentrations in beverages, present samples to participants, and keep reagents in viable conditions.
