Olfaction as the link between flavor preference formation and retrieval during food consumption

Project Information

OLFLINK

Grant agreement ID: 947886

DOI 10.3030/947886

EC signature date 22 October 2020

Start date 1 May 2021

End date 30 April 2026

Funded under

• EXCELLENT SCIENCE - European Research Council (ERC)

Total cost € 1 499 600,00

EU contribution € 1 499 600,00

Coordinated by

KAROLINSKA INSTITUTET
Sweden

Deliverables

Open Research Data Pilot (1)

Data Management Plan (DMP)

Data Management Plan DMP

Publications

Book chapters (1)

How are food preferences formed and changed? Sensory contributions to anticipatory and consummatory processing of food reward

Author(s): Putu Agus Khorisantono, Janina Seubert
Published in: Smell, Taste, Eat: The Role of the Chemical Senses in Eating Behaviour, 2024, ISBN 9783031413742
Publisher: Palgrave Macmillan

Conference proceedings (1)

Perceptual interactions in flavour perception

Author(s): Charlotte Sinding, Vincente Ferreira, Janina Seubert, Barry C. Smith, Thierry ThomasDanguin
Published in: Proceedings of the 16th Weurman Flavour Research Symposium, 2022
Publisher: Weurman Flavour Research Symposium
DOI: 10.5281/zenodo.6600604

Other (1)

Dissociable effects of hunger, exposure and sensory overlap on flavour liking

Author(s): Putu Agus Khorisantono, Robin Fondberg, Hunger Study Group Author, Johan N. Lundström, Janina Seubert
Published in: PsyArxiv, 2023
Publisher: Center for Open Science
DOI: 10.31234/osf.io/ucbn4