標(biāo)題: Titlebook: Handbook of Eating and Drinking; Interdisciplinary Pe Herbert L. Meiselman Reference work 2020 Springer Nature Switzerland AG 2020 behavior [打印本頁] 作者: Colossal 時(shí)間: 2025-3-21 17:50
書目名稱Handbook of Eating and Drinking影響因子(影響力)
書目名稱Handbook of Eating and Drinking影響因子(影響力)學(xué)科排名
書目名稱Handbook of Eating and Drinking網(wǎng)絡(luò)公開度
書目名稱Handbook of Eating and Drinking網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Handbook of Eating and Drinking被引頻次
書目名稱Handbook of Eating and Drinking被引頻次學(xué)科排名
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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: 小口啜飲 時(shí)間: 2025-3-21 21:42 作者: mighty 時(shí)間: 2025-3-22 02:06
Food Intake and Physiological Regulation: The Means and the Endironmental contingencies. Studies of eating patterns in free-living humans have revealed the significant influence of numerous factors, among which signals of physiological needs exert a modest role. In spite of the massive influence of environmental and social factors, regulatory adjustments can be作者: 期滿 時(shí)間: 2025-3-22 04:49
The Psychology of Food Choice: Anticipation and Mental Simulatione whether it is congruent with the image or schema we had about it, and if not, to some extent, it will accommodate, and that image will be adjusted. Now, certain products inherently trigger predominantly certain types of simulations (e.g., a cake triggers simulations related more to short-term effe作者: 裝入膠囊 時(shí)間: 2025-3-22 11:28
Atmospheric Effects on Eating and Drinking: A Reviewly 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: motor-unit 時(shí)間: 2025-3-22 15:43 作者: 恩惠 時(shí)間: 2025-3-22 19:55
l sciences ?(including history, development, culinary arts, food service, business and marketing). The book ends with a review of current trends and predictions of the future for multiple aspects of eating..978-3-030-14504-0作者: Excitotoxin 時(shí)間: 2025-3-22 22:47
Daniel Phat Nguyen,George Niklaus Thalmannbits of the common people, food culture in religious communities, and traditional and new table manners are the thematic topics in the chapter. Eating and drinking habits in modern Turkey reflecting a direct continuation from the Ottoman past constitutes another subject.作者: arrhythmic 時(shí)間: 2025-3-23 04:43 作者: dermatomyositis 時(shí)間: 2025-3-23 06:14 作者: 物質(zhì) 時(shí)間: 2025-3-23 09:53
Giulia Lane,Paholo Barboglio Romoe whether it is congruent with the image or schema we had about it, and if not, to some extent, it will accommodate, and that image will be adjusted. Now, certain products inherently trigger predominantly certain types of simulations (e.g., a cake triggers simulations related more to short-term effe作者: 誹謗 時(shí)間: 2025-3-23 14:51
Laparoscopy in Urological Oncologyly 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: Factual 時(shí)間: 2025-3-23 19:44
Gerald P. Murphy,Edwin A. Mirandext in which food is ingested. Thus satiation and satiety are viewed as the product of a cascade of signals which interact to generate the overall satiety state. Expectations about how filling a product will be modifies portion size selection and influences subsequent satiety. Sensory cues such as o作者: Cholagogue 時(shí)間: 2025-3-24 02:04 作者: Inveterate 時(shí)間: 2025-3-24 02:48
Normal Eatingn account for food intake and choice, although not all three elements are equally important and they vary in terms of their importance in different situations. We suggest that various factors that are regarded as influential in food intake and choice (e.g., dieting, emotional arousal) may be understood in terms of our three basic elements.作者: defibrillator 時(shí)間: 2025-3-24 10:35
Herbert L. MeiselmanProvides a complete overview on topics related to eating.Covers the applied sciences as well as behavioral sciences.Details current trends and predictions of the future.Includes supplementary material作者: JEER 時(shí)間: 2025-3-24 12:59
http://image.papertrans.cn/h/image/421211.jpg作者: 性上癮 時(shí)間: 2025-3-24 17:38
Springer Nature Switzerland AG 2020作者: 建筑師 時(shí)間: 2025-3-24 20:59
https://doi.org/10.1007/978-3-030-14504-0behavioral nutrition; cultural differences in eating; eating in ancient civilizations; development of t作者: 過份 時(shí)間: 2025-3-25 01:51
The Origin and Evolution of Human-Centered Food Product Researchof food business in the early 1900s and moves through a variety of themes and disciplines, including the period of testing for quality, the reign of the “golden palate,” the emergence of descriptive analysis, and the growth of psychophysical thinking. The chapter traces the history of this field up 作者: MIRTH 時(shí)間: 2025-3-25 05:58
A Swift Overview of Eating and Drinking Since Antiquitynges, such as the so-called Columbian exchange of the late sixteenth century. These changes undoubtedly altered the diet radically, but many other, small and less striking developments also played their parts in the long run. This survey focuses on the history of eating and drinking, primarily but n作者: pulse-pressure 時(shí)間: 2025-3-25 11:24
History of Eating and Drinking in the Ottoman Empire and Modern Turkeythan 700?years. This study aims to present changes and continuities that occurred in the Ottoman culinary culture in more than 600?years. Considering the vast territories of the Ottoman Empire encompassing modern Turkey, most of Southeastern Europe including present day Balkan region, Greece, parts 作者: 6Applepolish 時(shí)間: 2025-3-25 14:41 作者: 蜿蜒而流 時(shí)間: 2025-3-25 17:13 作者: 昆蟲 時(shí)間: 2025-3-25 19:59
Food Intake and Physiological Regulation: The Means and the Endir maintenance within a narrow range of defended values. From the early days of research into homeostatic mechanisms, it appeared that food intake (FI) is not one of such parameters. FI is one of many effector mechanisms that contribute to the regulation of several internal parameters, such as glyce作者: 蛙鳴聲 時(shí)間: 2025-3-26 02:07
Influence of Sensation and Liking on Eating and Drinkingch (chemesthesis), and oral somatosensation. The flavor of foods influences the decisions we make about what foods to eat, and in an environment with abundant options, this primarily occurs by causing us to reject certain foods because we do not like the sensations they evoke. In general, bitter sen作者: 不在灌木叢中 時(shí)間: 2025-3-26 05:04
Biological Basis and Functional Assessment of Oral Sensation a composite flavor sensation. Each sensory system has specialized receptors that respond to a specific stimuli that can be chemical (taste, odor, irritant) or mechanical (texture) in nature. Variability in these sensory inputs can arise from genetics, environmental exposure, diseases, and aging. Th作者: Oligarchy 時(shí)間: 2025-3-26 11:24 作者: cringe 時(shí)間: 2025-3-26 16:33
Development of Food Preferencesile 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, 作者: 滔滔不絕的人 時(shí)間: 2025-3-26 18:33 作者: 冥界三河 時(shí)間: 2025-3-26 22:41 作者: frozen-shoulder 時(shí)間: 2025-3-27 01:32
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: 玩笑 時(shí)間: 2025-3-27 07:05 作者: ROOF 時(shí)間: 2025-3-27 11:38
Satiety for some time after consumption. This is captured by the concept of satiety, the state of inhibition of appetite post-ingestion. Likewise, our desire to eat decreases during a meal, and the processes which lead to that reduction are referred to as satiation. Simplistic models have traditionally int作者: INERT 時(shí)間: 2025-3-27 14:06 作者: –scent 時(shí)間: 2025-3-27 21:22
Blake D. Hamilton,Howard N. Winfieldnges, such as the so-called Columbian exchange of the late sixteenth century. These changes undoubtedly altered the diet radically, but many other, small and less striking developments also played their parts in the long run. This survey focuses on the history of eating and drinking, primarily but n作者: graphy 時(shí)間: 2025-3-28 00:12 作者: CLASH 時(shí)間: 2025-3-28 03:24 作者: 確定無疑 時(shí)間: 2025-3-28 09:08 作者: Lasting 時(shí)間: 2025-3-28 12:00
Benign Prostatic Hyperplasia (BPH)ir maintenance within a narrow range of defended values. From the early days of research into homeostatic mechanisms, it appeared that food intake (FI) is not one of such parameters. FI is one of many effector mechanisms that contribute to the regulation of several internal parameters, such as glyce作者: 哎呦 時(shí)間: 2025-3-28 18:19
Treatment of the Prostate Cancerch (chemesthesis), and oral somatosensation. The flavor of foods influences the decisions we make about what foods to eat, and in an environment with abundant options, this primarily occurs by causing us to reject certain foods because we do not like the sensations they evoke. In general, bitter sen作者: POLYP 時(shí)間: 2025-3-28 21:57 作者: projectile 時(shí)間: 2025-3-28 23:42
Giulia Lane,Paholo Barboglio Romoking choices, ranging from whether we actually want to eat, through selection of food category and portion size, to eventual consumption, it is worth highlighting that many of those microdecisions are made without full awareness. Focusing on the situations of having to make a choice among foods, we 作者: 不在灌木叢中 時(shí)間: 2025-3-29 05:31 作者: ELUDE 時(shí)間: 2025-3-29 11:07
Traumatic Urological Emergencies,n account for food intake and choice, although not all three elements are equally important and they vary in terms of their importance in different situations. We suggest that various factors that are regarded as influential in food intake and choice (e.g., dieting, emotional arousal) may be underst作者: STALL 時(shí)間: 2025-3-29 13:40 作者: 雜色 時(shí)間: 2025-3-29 18:16 作者: 螢火蟲 時(shí)間: 2025-3-29 22:11
Renal Cell Carcinoma: Overview,uence on what, and how much, people eat. This chapter presents an overview of the research on social influences on eating, with a specific focus on three main areas. First, we present evidence that people tend to adapt their food choices to those of other people, which is known as modelling. Second,作者: 嚴(yán)重傷害 時(shí)間: 2025-3-30 01:38 作者: 輕快來事 時(shí)間: 2025-3-30 04:31
Reference work 2020g biology, ecology, nutrition, and food science, as well as important behavioral and social sciences ?(including history, development, culinary arts, food service, business and marketing). The book ends with a review of current trends and predictions of the future for multiple aspects of eating..作者: ALOFT 時(shí)間: 2025-3-30 09:03
Renal Cell Carcinoma: Overview,family than they do when they eat alone. Throughout the chapter, we discuss the factors which may moderate the strength of these social influences on food intake and consider the mechanisms through which social influences affect eating.作者: achlorhydria 時(shí)間: 2025-3-30 12:30 作者: lanugo 時(shí)間: 2025-3-30 19:15
nd predictions of the future.Includes supplementary material.Eating, 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” is a unique and novel multi-disciplinary presenta作者: 高談闊論 時(shí)間: 2025-3-30 22:35
H. Fleisch,W. G. Robertson,W. Vahlensieckuntil the growth of modern methods beginning in the 1970s. The chapter shows the approaches, some of the early research pioneers, some of the types of results obtained, an analysis of “whys” behind the themes, and the controversies based on intellectual histories.
