Results 211 to 220 of about 302,281 (263)
Some of the next articles are maybe not open access.
Sensory-perceptual qualities of images.
Journal of Experimental Psychology: Learning, Memory, and Cognition, 1989Four experiments demonstrated that such sensory-perceptual features of objects as weight, color, and numerosity affect imaginal performance involving images of those objects. For example, imaginary transport times of objects increased with both the hypothetical weight of the imagined object and the distance traversed.
M J, Intons-Peterson +1 more
openaire +2 more sources
Sensory Evaluation in Quality Control
1999It goes without saying that food and consumer product manufacturers are concerned with ensuring the quality of the products they sell. Lately, quality has become a corporate rallying cry. A whole industry of quality specialists has sprung up to introduce popular quality assurance programs with catchy names like “total quality management” Beyond the ...
Harry T. Lawless, Hildegarde Heymann
openaire +1 more source
Sensory quality of traditional foods
Food Chemistry, 2007Abstract It is generally admitted that the expression ‘traditional food’ refers to a product with specific raw materials, and/or with a recipe known for a long time, and/or with a specific process. Industrialization of food production, European laws on food safety and even the development of innovative products necessitate the characterization of ...
openaire +4 more sources
2000
Generally the sensory quality of a food represents its acceptability and desirability. It is determined by a set of positive characteristics evaluated through the sense organs. Color, odor, taste, and tactile sensations have true physiologic functions as they stimulate the appetite and the gratifying effect, and make acceptable foods.
openaire +1 more source
Generally the sensory quality of a food represents its acceptability and desirability. It is determined by a set of positive characteristics evaluated through the sense organs. Color, odor, taste, and tactile sensations have true physiologic functions as they stimulate the appetite and the gratifying effect, and make acceptable foods.
openaire +1 more source
2005
Abstract The book starts by examining sensations of pain and pleasure because of their importance for hedonism. The main claim of this chapter is that the painfulness of a bodily sensation consists in its having an indefinable, sensory quality of painfulness.
openaire +1 more source
Abstract The book starts by examining sensations of pain and pleasure because of their importance for hedonism. The main claim of this chapter is that the painfulness of a bodily sensation consists in its having an indefinable, sensory quality of painfulness.
openaire +1 more source
Time to add screening for financial hardship as a quality measure?
Ca-A Cancer Journal for Clinicians, 2021Cathy J Bradley +2 more
exaly
2005
Abstract This chapter contends that the fact that a bodily sensation is one of pleasure consists in its having a sensory quality of pleasantness, which is supervenient upon other qualities of the sensation. The rather widespread view that the pleasantness of a sensation consists in its being the object of a positive reaction of liking is
openaire +1 more source
Abstract This chapter contends that the fact that a bodily sensation is one of pleasure consists in its having a sensory quality of pleasantness, which is supervenient upon other qualities of the sensation. The rather widespread view that the pleasantness of a sensation consists in its being the object of a positive reaction of liking is
openaire +1 more source