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On the colour and shape of still and sparkling water: Insights from online and laboratory-based testing

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On the colour and shape of still and sparkling water: Insights from online and laboratory-based testing

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Ngo, MK.; Piqueras Fiszman, B.; Spence, C. (2012). On the colour and shape of still and sparkling water: Insights from online and laboratory-based testing. Food Quality and Preference. 24(2):260-268. doi:10.1016/j.foodqual.2011.11.004

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/67663

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Title: On the colour and shape of still and sparkling water: Insights from online and laboratory-based testing
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Proyectos de Ingeniería - Departament de Projectes d'Enginyeria
Issued date:
Abstract:
We report the results of a quick and simple online questionnaire designed to rapidly assess the crossmodal correspondences that exist between the oral-somatosensory experiences associated with still and sparkling water and ...[+]
Subjects: Carbonation , Colour , Crossmodal correspondences , Online data collection , Oral-somatosensory , Shape , Water
Copyrigths: Cerrado
Source:
Food Quality and Preference. (issn: 0950-3293 )
DOI: 10.1016/j.foodqual.2011.11.004
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.foodqual.2011.11.004
Type: Artículo

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