Open AccessJournal Article
What Sounds Good for Lunch
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This article is published in Cereal Foods World.The article was published on 1977-01-01 and is currently open access. It has received 6 citations till now.read more
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Journal ArticleDOI
The role of auditory cues in modulating the perceived crispness and staleness of potato chips
TL;DR: In this paper, the authors investigated whether the perception of the crispness and staleness of potato chips can be affected by modifying the sounds produced during the biting action and found that the potato chips were perceived as being both crisper and fresher when either the overall sound level was increased, or when just the high frequency sounds (in the range of 2 kHz-20 kHz) were selectively amplified.
Journal ArticleDOI
Eating with our ears: assessing the importance of the sounds of consumption on our perception and enjoyment of multisensory flavour experiences
TL;DR: A growing body of research now shows that by synchronizing eating sounds with the act of consumption, one can change a person's experience of what they think that they are eating.
Journal ArticleDOI
Effects of rumen fill on short-term ingestive behavior and circulating concentrations of ghrelin, insulin, and glucose of dairy cows foraging vegetative micro-swards.
TL;DR: Some of the underlying endocrine physiology of cattle with short-term temporal variations of RF are elucidated, including changes in serum glucose correlated with intake rate, bite area, depth and mass, as well as with herbage intake per jaw movement.
Journal ArticleDOI
Acoustic monitoring of chewing and intake of fresh and dry forages in steers
TL;DR: In this article, the authors evaluate acoustic analysis as a means to monitor and quantify chewing behavior, and to estimate DM intake of forages with a wide range of water and fibre content, demonstrating that chewing was primarily affected by water content of forage.
Book ChapterDOI
Ultrasonic characterization of foods
TL;DR: In this article, the basic concepts of ultrasonic propagation in materials, describes some of the most important methods for measuring and interpreting ultrasonic measurements, and focuses on the existing and possible applications of the technique in the food industry.