Related references
Note: Only part of the references are listed.If painters give you lemons, squeeze the knowledge out of them. A study on the visual perception of the translucent and juicy appearance of citrus fruits in paintings
Francesca Di Cicco et al.
JOURNAL OF VISION (2020)
From Glossy to Greasy: The Impact of Learned Associations on Perceptions of Food Healthfulness
Ning Ye et al.
JOURNAL OF CONSUMER PSYCHOLOGY (2020)
Without words: the effects of packaging imagery on consumer perception and response
Ignacio Gil-Pérez et al.
Current Opinion in Food Science (2019)
Crossmodal correspondences between taste and shape, and their implications for product packaging: A review
Carlos Velasco et al.
FOOD QUALITY AND PREFERENCE (2016)
See how tasty it is? Effects of symbolic cues on product evaluation and taste
Casparus J. A. Machiels et al.
FOOD QUALITY AND PREFERENCE (2016)
Model of vegetable freshness perception using luminance cues
C. Arce-Lopera et al.
FOOD QUALITY AND PREFERENCE (2015)
Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts
Betina Piqueras-Fiszman et al.
FOOD QUALITY AND PREFERENCE (2015)
The Effect of Hardening Surfaces on Gloss, Surface Appearance, and Consumer Acceptance of Chocolates
Mark N. Krasnow et al.
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY (2015)
Influence of package design on the dynamics of multisensory and emotional food experience
Hendrik N. J. Schifferstein et al.
FOOD QUALITY AND PREFERENCE (2013)
Glossiness and Perishable Food Quality: Visual Freshness Judgment of Fish Eyes Based on Luminance Distribution
Takuma Murakoshi et al.
PLOS ONE (2013)
Package images modulate flavor perception for orange juice
Nanami Mizutani et al.
FOOD QUALITY AND PREFERENCE (2010)
Conjoint measurement of gloss and surface texture
Yun-Xian Ho et al.
PSYCHOLOGICAL SCIENCE (2008)
Surface texture of foods: Perception and characterization
Jianshe Chen
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2007)
Influence of texture on taste:: Insights gained during studies of hardness, juiciness, and sweetness of apple fruit
FR Harker et al.
JOURNAL OF FOOD SCIENCE (2006)
Assessment of internal quality attributes of mandarin fruit. 1. NIR calibration model development
JA Guthrie et al.
AUSTRALIAN JOURNAL OF AGRICULTURAL RESEARCH (2005)
Texture is a sensory property
AS Szczesniak
FOOD QUALITY AND PREFERENCE (2002)