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

Información del proyecto

OLFLINK

Identificador del acuerdo de subvención: 947886

DOI 10.3030/947886

Fecha de la firma de la CE 22 Octubre 2020

Fecha de inicio 1 Mayo 2021

Fecha de finalización 30 Abril 2026

Financiado con arreglo a

• EXCELLENT SCIENCE - European Research Council (ERC)

Coste total € 1 499 600,00

Aportación de la UE € 1 499 600,00

Coordinado por

KAROLINSKA INSTITUTET
Sweden

Resultado final

Open Research Data Pilot (1)

Data Management Plan (DMP)

Data Management Plan DMP

Publicaciones

Book chapters (1)

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

Autores: Putu Agus Khorisantono, Janina Seubert
Publicado en: Smell, Taste, Eat: The Role of the Chemical Senses in Eating Behaviour, 2024, ISBN 9783031413742
Editor: Palgrave Macmillan

Conference proceedings (1)

Perceptual interactions in flavour perception

Autores: Charlotte Sinding, Vincente Ferreira, Janina Seubert, Barry C. Smith, Thierry ThomasDanguin
Publicado en: Proceedings of the 16th Weurman Flavour Research Symposium, 2022
Editor: Weurman Flavour Research Symposium
DOI: 10.5281/zenodo.6600604

Other (1)

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

Autores: Putu Agus Khorisantono, Robin Fondberg, Hunger Study Group Author, Johan N. Lundström, Janina Seubert
Publicado en: PsyArxiv, 2023
Editor: Center for Open Science
DOI: 10.31234/osf.io/ucbn4