標(biāo)題: Titlebook: Handbook of Eating and Drinking; Interdisciplinary Pe Herbert L. Meiselman Living reference work 20250th edition behavioral nutrition.cult [打印本頁] 作者: 迅速 時間: 2025-3-21 18:15
書目名稱Handbook of Eating and Drinking影響因子(影響力)
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書目名稱Handbook of Eating and Drinking被引頻次
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書目名稱Handbook of Eating and Drinking讀者反饋
書目名稱Handbook of Eating and Drinking讀者反饋學(xué)科排名
作者: 捐助 時間: 2025-3-21 23:37 作者: 大笑 時間: 2025-3-22 01:29 作者: 跳脫衣舞的人 時間: 2025-3-22 04:34
Miktionszysturethrogramm (MCU),etter understanding, thereby putting the foodservice industry into context..The number of people eating out of the home has increased worldwide although the rate of increase varies with the Asia-Pacific region increasing at the fastest rate. Although there are little reliable international comparati作者: Osmosis 時間: 2025-3-22 10:00 作者: KIN 時間: 2025-3-22 14:25 作者: ADORE 時間: 2025-3-22 20:40 作者: 憂傷 時間: 2025-3-23 01:13 作者: jabber 時間: 2025-3-23 03:51 作者: opprobrious 時間: 2025-3-23 06:10 作者: biopsy 時間: 2025-3-23 18:30
Kate H. Moore MBBS, FRCOG, FRANZCOG, MD, CUarch consumer preferences for, there are a series of academic and practical challenges one needs to take into account..The purpose of this chapter is threefold. First, the chapter explains the reasons why wine is considered a complex product. Second, the chapter illustrates the various quantitative 作者: Psychogenic 時間: 2025-3-24 01:14
Recurrent Bacterial Cystitis in Women, food judgments and decision making, and how to take them into account in the collection and interpretation of consumer data, are key topics in sensory and consumer sciences. This chapter aims to provide an overview of the debate and current scientific advances on context effects in the case of rese作者: Ophthalmoscope 時間: 2025-3-24 05:32 作者: LIEN 時間: 2025-3-24 08:53
Epidemiology of Stone Disease in Australiarestrained eating started in the 1970s and, thus, it now encompasses more than 40?years of investigation. This chapter provides a brief overview of the historical development of the concept, describes the most commonly used measures for the assessment of restrained eating, and reviews cross-cultural作者: FIS 時間: 2025-3-24 13:45
https://doi.org/10.1007/978-3-662-41218-3iberately design these events and see how changes in the design affect people’s experiences. By focusing on experiences rather than products, the effects that products and associated services have in human life and their contribution to the consumer’s well-being are emphasized. This chapter discusse作者: Lethargic 時間: 2025-3-24 15:55
https://doi.org/10.1007/978-1-4899-0873-5 both genetic and environmental influences are important determinants of preferences, in this chapter, emphasis is given to the different processes that encourage and maintain preferences, commencing prior to birth and into adulthood. In particular, various forms of learning, including exposure, eva作者: 沒有準(zhǔn)備 時間: 2025-3-24 18:59 作者: 拋棄的貨物 時間: 2025-3-25 00:50
P. G. Werness,J. H. Bergert,L. H. Smithations for this weight regain (1) as caused by possible side effects of dieting, specifically the disinhibition effect (the overeating by dieters after they abandoned their dietary restraint), and (2) as caused by the fact that most treatments do not address possible causes of . (EE)..: The disinhib作者: 脾氣暴躁的人 時間: 2025-3-25 05:54 作者: Flirtatious 時間: 2025-3-25 08:40
,Adolescents’ Unique Experiences: How It Impacts Their Eating and Drinking,es, especially as related to their eating and the outcomes of their eating patterns. This is partly due to the justified emphasis on the first 1000?days of life and the idea that early deficits and consequences may not be fully reversible. Because of this, adolescence may appear to be less “eventful作者: Fecundity 時間: 2025-3-25 14:43 作者: CHASM 時間: 2025-3-25 17:51
An Overview of the Foodservice Consumer,etter understanding, thereby putting the foodservice industry into context..The number of people eating out of the home has increased worldwide although the rate of increase varies with the Asia-Pacific region increasing at the fastest rate. Although there are little reliable international comparati作者: LANCE 時間: 2025-3-25 20:50 作者: 誘騙 時間: 2025-3-26 03:12
Atmospheric Effects on Eating and Drinking: A Review, while most consumers tend to feel that they are in charge of their own food and beverage choices, a growing body of empirical evidence now supports the view that the multisensory environments/atmospheres in which we consume influence our eating and drinking behaviors to a greater extent than any of作者: 開始從未 時間: 2025-3-26 08:02
Attitudes to Food In Italy: Evidences From Italian Taste Project,ables belonging to different domains presumed to be important in determining food preference and intake. The present chapter focuses on “Food Behavior and Attitudes” domain and reports results from a sample of 2249 respondents, representative of the Italian adult population. Attitudes towards food w作者: 偏離 時間: 2025-3-26 09:19 作者: ASSET 時間: 2025-3-26 15:29 作者: 不可磨滅 時間: 2025-3-26 20:31 作者: 胡言亂語 時間: 2025-3-27 00:55
Commercial Product Design: Psychophysics, Systematics, and Emerging Opportunities,ffort began in earnest with ratings of liking of different products, with such ratings being analyzed for differences (Peryam and Pilgrim 1957). Measurement by itself, no matter how well executed, was not sufficient. It would take a change of world view, from measure of single items or happenstance 作者: 提名的名單 時間: 2025-3-27 03:26 作者: 輕彈 時間: 2025-3-27 08:20
Consumer Research For Wine,arch consumer preferences for, there are a series of academic and practical challenges one needs to take into account..The purpose of this chapter is threefold. First, the chapter explains the reasons why wine is considered a complex product. Second, the chapter illustrates the various quantitative 作者: foreign 時間: 2025-3-27 09:53
Contextual Considerations in Experimental Food Research and Policy: An Update, food judgments and decision making, and how to take them into account in the collection and interpretation of consumer data, are key topics in sensory and consumer sciences. This chapter aims to provide an overview of the debate and current scientific advances on context effects in the case of rese作者: echnic 時間: 2025-3-27 13:49 作者: chronology 時間: 2025-3-27 18:21 作者: sleep-spindles 時間: 2025-3-27 22:32
Designing Eating and Drinking Experiences,iberately design these events and see how changes in the design affect people’s experiences. By focusing on experiences rather than products, the effects that products and associated services have in human life and their contribution to the consumer’s well-being are emphasized. This chapter discusse作者: Malcontent 時間: 2025-3-28 03:41 作者: Left-Atrium 時間: 2025-3-28 08:21
Diet in Korea,ure of Korean diet in addition to history, culture, and health. When it comes to the values embedded in Korean food, which has traditions that date back thousands of years, three things come to mind. The first is respect and looking out for others, the second is balance and harmony, and the third is作者: Antagonism 時間: 2025-3-28 12:59 作者: 溫和女孩 時間: 2025-3-28 14:50 作者: Implicit 時間: 2025-3-28 20:58 作者: interior 時間: 2025-3-29 02:09
https://doi.org/10.1007/978-3-319-75388-1behavioral nutrition; cultural differences in eating; eating in ancient civilizations; development of t作者: CHASM 時間: 2025-3-29 06:49
Epidemiology of Stone Disease in Australiarestrained eating started in the 1970s and, thus, it now encompasses more than 40?years of investigation. This chapter provides a brief overview of the historical development of the concept, describes the most commonly used measures for the assessment of restrained eating, and reviews cross-cultural differences in dietary restraint.作者: Custodian 時間: 2025-3-29 08:33 作者: GAVEL 時間: 2025-3-29 12:52 作者: 惡臭 時間: 2025-3-29 16:24
https://doi.org/10.1007/978-1-4899-0873-5luative, and nutrient conditioning, are crucial, while culture provides the necessary specifics in terms of the actual foods that we learn to like. In turn, the learning processes and cultural influences are modified by our individual characteristics, including genetics and dimensions of our personality.作者: Aspirin 時間: 2025-3-29 23:45
A Swift Overview of Eating and Drinking Since Antiquity,ily but not exclusively in the West, and . on the history of agriculture, commerce, retailing, or cooking. It emphasizes the quantity and diversity of food, its consumption, food policies, and health implications. Inevitably, all big and small changes in the food chain are reflected in the history of eating and drinking.作者: Cumulus 時間: 2025-3-30 03:03
Development of Food Preferences,luative, and nutrient conditioning, are crucial, while culture provides the necessary specifics in terms of the actual foods that we learn to like. In turn, the learning processes and cultural influences are modified by our individual characteristics, including genetics and dimensions of our personality.作者: 打谷工具 時間: 2025-3-30 06:57
nd predictions of the future.Eating and drinking, including the provision of food and the consumption of food, is the biggest industry in the world, and a major contributor to our health, and to our enjoyment. This book on “Eating and Drinking” is the first multi-disciplinary presentation of the who作者: 改正 時間: 2025-3-30 09:43
Conservative Therapy of Stress Incontinence,rement by itself, no matter how well executed, was not sufficient. It would take a change of world view, from measure of single items or happenstance discovery of relation to the world of systematics, DOE, design of experiments.作者: pulse-pressure 時間: 2025-3-30 12:47
Commercial Product Design: Psychophysics, Systematics, and Emerging Opportunities,rement by itself, no matter how well executed, was not sufficient. It would take a change of world view, from measure of single items or happenstance discovery of relation to the world of systematics, DOE, design of experiments.作者: CON 時間: 2025-3-30 18:53 作者: phlegm 時間: 2025-3-30 21:57
Recurrent Bacterial Cystitis in Women,al framework to explain them. Then, we draw implications, questions, and current directions from the angles of research methodologies. Finally, we discuss the context issues from the angle of policy-making and new product design.作者: Aviary 時間: 2025-3-31 03:24
Biological Basis and Functional Assessment of Oral Sensation,such as the quality of the eating experience, and our overall health. In some cases, sensory inputs can be altered or distorted (e.g., phantom sensations). Simple standardized measures are available for screening, such as in-depth assessment of separate sensory systems and integrated flavor sensations.作者: Cocker 時間: 2025-3-31 06:02
Contextual Considerations in Experimental Food Research and Policy: An Update,al framework to explain them. Then, we draw implications, questions, and current directions from the angles of research methodologies. Finally, we discuss the context issues from the angle of policy-making and new product design.作者: judicial 時間: 2025-3-31 10:45
Living reference work 20250th editionr health, and to our enjoyment. This book on “Eating and Drinking” is the first multi-disciplinary presentation of the whole breadth of research and discussion of the factors that impact eating and drinking, and the factors that eating and drinking impact. The purpose of this book is to familiarize 作者: 死貓他燒焦 時間: 2025-3-31 17:25
Bindegewebe bei gest?rter Funktione in light of increasing globalization. Finally, we discuss how a cross-cultural approach can help advance our understanding of wine appreciation, providing useful information for wine industry marketing strategists as well as for those interested in the science and practice of wine tasting.作者: Texture 時間: 2025-3-31 20:25 作者: NAVEN 時間: 2025-3-31 23:58 作者: 戲法 時間: 2025-4-1 02:51
Designing Eating and Drinking Experiences,festyle, enriching the emotional experiences that food products evoke, and connecting people through the meals they prepare and consume. Using the approaches presented here could contribute to new ways of tackling the imminent challenges the world faces in the food domain.作者: 要素 時間: 2025-4-1 09:35
Stefan Schumacher,Jürgen Pannek of age). Adequate attention and emphasis on eating behaviors in the adolescent years are critical (a) for maintaining an adequate course of somatic and cognitive development, (b) for taking advantage of this last major opportunity to correct deficits of underfeeding and “catch-up” to normal life co作者: 偏離 時間: 2025-4-1 11:17
J. Rollema,A. E. J. L. Kramer,U. Jonas, and is environmentally sustainable; and how do we shift power across the food system in favor of the public good over multinational food companies. This chapter will explore these questions and more, hopefully encouraging thoughtful discussions and potential solutions for the future.作者: Dappled 時間: 2025-4-1 15:46 作者: Trypsin 時間: 2025-4-1 20:34 作者: bypass 時間: 2025-4-1 23:33
Epidemiology of Ureteral Injuriesly between the sensory marketing approach to atmospherics (that may be encouraging us all to consume more than perhaps we should) and the emerging sensory nudging approach to modifying the environment (in order to try and help bias us toward slightly less unhealthy food behaviors).作者: 雜色 時間: 2025-4-2 04:08
Classification of Urogenital Tuberculosis, Central and Northern regions. Women were more interested than men in general health aspects, natural products, and taste-related aspects. General interest for health and for natural products regularly increased with age, while the importance of taste-related dimensions tended to decrease. Results f作者: MIRE 時間: 2025-4-2 10:27
