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Virtual reality and augmented reality technologies in gastronomy: A review - Çöl - 2023 - eFood - Wiley Online Library

Frontiers Effects of four cooking methods on flavor and sensory characteristics of scallop muscle

Factors Contributing to Interindividual Variation in Retronasal Odor Perception from Aroma Glycosides: The Role of Odorant Sensory Detection Threshold, Oral Microbiota, and Hydrolysis in Saliva

Food Analysis Using Artificial Senses Journal of Agricultural and Food Chemistry

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Hydrogel-based Bioelectronic Tongue for the Evaluation of Umami Taste in Fermented Fish

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A Guide to the Principles of Sensory Design

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