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

Informations projet

OLFLINK

N° de convention de subvention: 947886

DOI 10.3030/947886

Date de signature de la CE 22 Octobre 2020

Date de début 1 Mai 2021

Date de fin 30 Avril 2026

Financé au titre de

• EXCELLENT SCIENCE - European Research Council (ERC)

Coût total € 1 499 600,00

Contribution de l’UE € 1 499 600,00

Coordonné par

KAROLINSKA INSTITUTET
Sweden

Livrables

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

Auteurs: Putu Agus Khorisantono, Janina Seubert
Publié dans: Smell, Taste, Eat: The Role of the Chemical Senses in Eating Behaviour, 2024, ISBN 9783031413742
Éditeur: Palgrave Macmillan

Conference proceedings (1)

Perceptual interactions in flavour perception

Auteurs: Charlotte Sinding, Vincente Ferreira, Janina Seubert, Barry C. Smith, Thierry ThomasDanguin
Publié dans: Proceedings of the 16th Weurman Flavour Research Symposium, 2022
Éditeur: Weurman Flavour Research Symposium
DOI: 10.5281/zenodo.6600604

Other (1)

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

Auteurs: Putu Agus Khorisantono, Robin Fondberg, Hunger Study Group Author, Johan N. Lundström, Janina Seubert
Publié dans: PsyArxiv, 2023
Éditeur: Center for Open Science
DOI: 10.31234/osf.io/ucbn4