research-article

Flavor-Videos: Enhancing the Flavor Perception of Food while Eating with Videos

Authors:

Meetha Nesam James,

Nimesha Ranasinghe,

Lora OehlbergAuthors Info & Claims

IMX '22: Proceedings of the 2022 ACM International Conference on Interactive Media Experiences

Pages 33 - 46

https://doi.org/10.1145/3505284.3529967

Published: 22 June 2022 Publication History

Abstract

People are typically involved in different activities while eating, particularly when eating alone, such as watching television or playing games on their phones. Previous research in Human-Food Interaction (HFI) has primarily focused on studying people’s motivation and analyzing of the media content watched while eating. However, their impact on human behavioral and cognitive processes, particularly flavor perception and its attributes, remains underexplored. We present a user study to investigate the influence of six types of videos, including mukbang – a new food video genre, on flavor perceptions (taste sensations, liking, and emotions) while eating plain white rice. Our findings revealed that participants perceived positive emotional changes and reported significant differences in their augmented taste sensations (e.g., spicy and salty) with different food-based videos. Our findings provided insights into using our approach to promote digital commensality and healthier eating (digital augmentation without altering the food), highlighting the scope for future research.

References

[1]

Mahmoud A Alamir and Kristy Hansen. 2021. The effect of type and level of background noise on food liking: A laboratory non-focused listening test. Applied Acoustics 172(2021), 107600.

[2]

Ferran Altarriba Bertran, Samvid Jhaveri, Rosa Lutz, Katherine Isbister, and Danielle Wilde. 2019. Making Sense of Human-Food Interaction. In Proceedings of the 2019 CHI Conference on Human Factors in Computing Systems (Glasgow, Scotland Uk) (CHI ’19). Association for Computing Machinery, New York, NY, USA, 1–13. https://doi.org/10.1145/3290605.3300908

Digital Library

[3]

John Anderer. 2019. ‘Zombie Eating’: 88% Of Adults Dine While Staring At A Screen, Survey Finds. https://www.studyfinds.org/zombie-eating-88-percent-adults-dine-while-staring-at-screen-survey-finds/

[4]

Tjark Andersen, Derek Victor Byrne, and Qian Janice Wang. 2021. How Digital Food Affects Our Analog Lives: The Impact of Food Photography on Healthy Eating Behavior. Frontiers in Psychology 12 (2021), 980.

[5]

Laurensia Anjani, Terrance Mok, Anthony Tang, Lora Oehlberg, and Wooi Boon Goh. 2020. Why Do People Watch Others Eat Food? An Empirical Study on the Motivations and Practices of Mukbang Viewers. Association for Computing Machinery, New York, NY, USA, 1–13. https://doi.org/10.1145/3313831.3376567

Digital Library

[6]

Julia Aucoin. 2019. Virtual Commensality: Mukbang and Food Television. Ph.D. Dissertation. McGill University,Canada. https://library.umaine.edu/auth/EZproxy/test/authej.asp?url=https://search.proquest.com/dissertations-theses/virtual-commensality-mukbang-food-television/docview/2507072518/se-2?accountid=14583 Copyright – Database copyright ProQuest LLC; ProQuest does not claim copyright in the individual underlying works; Last updated – 2021-10-20.

[7]

Malika Auvray and Charles Spence. 2008. The multisensory perception of flavor. Consciousness and cognition 17, 3 (2008), 1016–1031.

[8]

Ajay Bailey. 2017. The migrant suitcase: Food, belonging and commensality among Indian migrants in The Netherlands. Appetite 110(2017), 51–60.

[9]

Shoshana Blum-Kulka. 1993. “You gotta know how to tell a story”: Telling, tales, and tellers in American and Israeli narrative events at dinner. Language in Society 22, 3 (1993), 361–402.

[10]

Isabelle Boutrolle, Julien Delarue, Delphine Arranz, Michel Rogeaux, and Egon Peter Köster. 2007. Central location test vs. home use test: Contrasting results depending on product type. Food Quality and Preference 18, 3 (2007), 490–499.

[11]

Eleonora Ceccaldi, Gijs Huisman, Gualtiero Volpe, and Maurizio Mancini. 2020. Guess Who’s Coming to Dinner? Surveying Digital Commensality During Covid-19 Outbreak. In Companion Publication of the 2020 International Conference on Multimodal Interaction (Virtual Event, Netherlands) (ICMI ’20 Companion). Association for Computing Machinery, New York, NY, USA, 317–321. https://doi.org/10.1145/3395035.3425649

Digital Library

[12]

Elaine T Champagne. 2008. Rice aroma and flavor: a literature review. Cereal Chemistry 85, 4 (2008), 445–454.

[13]

Hanwool Choe. 2019. Eating together multimodally: Collaborative eating in mukbang, a Korean livestream of eating. Language in Society 48, 2 (2019), 171–208.

[14]

Ashley Thuthao Keng Dam. 2009. Mukbang and the Progression Toward Digital Commensality.

[15]

Peter G Enticott, Bronwyn A Harrison, Sara L Arnold, Kaitlyn Nibaldi, Rebecca A Segrave, Bernadette M Fitzgibbon, Hayley A Kennedy, Kristal Lau, and Paul B Fitzgerald. 2012. Emotional valence modulates putative mirror neuron activity. Neuroscience Letters 508, 1 (2012), 56–59.

[16]

Peter G Enticott, Patrick J Johnston, Sally E Herring, Kate E Hoy, and Paul B Fitzgerald. 2008. Mirror neuron activation is associated with facial emotion processing. Neuropsychologia 46, 11 (2008), 2851–2854.

[17]

Frederick Erickson. 1982. Money tree, lasagna bush, salt and pepper: Social construction of topical cohesion in a conversation among Italian-Americans. Analyzing discourse: Text and talk, Washington. 43–70 pages.

[18]

Brian S Everitt and Anders Skrondal. 2010. The Cambridge dictionary of statistics. Cambridge University Press, United Kingdom.

[19]

Pier F Ferrari and Gino Coudé. 2018. Mirror neurons, embodied emotions, and empathy. In Neuronal correlates of empathy. Elsevier, United States, 67–77.

[20]

Claude Fischler. 2011. Commensality, society and culture. Social science information 50, 3-4 (2011), 528–548.

[21]

Mendel Friedman. 2003. Nutritional consequences of food processing. Forum of nutrition 56(2003), 350—352.

[22]

Naomi K Fukagawa and Lewis H Ziska. 2019. Rice: importance for global nutrition. Journal of nutritional science and vitaminology 65, Supplement(2019), S2–S3.

[23]

Maximo Gacula Jr and Sheri Rutenbeck. 2006. Sample size in consumer test and descriptive analysis. Journal of sensory studies 21, 2 (2006), 129–145.

[24]

Sheila Gahagan. 2012. The development of eating behavior-biology and context. Journal of developmental and behavioral pediatrics: JDBP 33, 3(2012), 261.

[25]

Tom Gayler and Corina Sas. 2017. An Exploration of Taste-Emotion Mappings from the Perspective of Food Design Practitioners. In Proceedings of the 2nd ACM SIGCHI International Workshop on Multisensory Approaches to Human-Food Interaction (Glasgow, UK) (MHFI 2017). Association for Computing Machinery, New York, NY, USA, 23–28. https://doi.org/10.1145/3141788.3141793

Digital Library

[26]

Walter R Gove and Michael R Geerken. 1977. Response bias in surveys of mental health: An empirical investigation. American journal of Sociology 82, 6 (1977), 1289–1317.

[27]

Catherine Grevet, Anthony Tang, and Elizabeth Mynatt. 2012. Eating Alone, Together: New Forms of Commensality. In Proceedings of the 17th ACM International Conference on Supporting Group Work (Sanibel Island, Florida, USA) (GROUP ’12). Association for Computing Machinery, New York, NY, USA, 103–106. https://doi.org/10.1145/2389176.2389192

Digital Library

[28]

Marion M Hetherington, Annie S Anderson, Geraldine NM Norton, and Lisa Newson. 2006. Situational effects on meal intake: A comparison of eating alone and eating with others. Physiology & behavior 88, 4-5 (2006), 498–505.

[29]

Sara R Jaeger and Christelle Porcherot. 2017. Consumption context in consumer research: Methodological perspectives. Current Opinion in Food Science 15 (2017), 30–37.

[30]

Sunjoo Jang, Haeyoung Lee, and Seunghye Choi. 2021. Associations among solo dining, self-determined solitude, and depression in South Korean university students: a cross-sectional study. International journal of environmental research and public health 18, 14(2021), 7392.

[31]

Martin Jones 2007. Feast: Why humans share food. Oxford University Press, United Kingdom.

[32]

EunKyo Kang, Jihye Lee, Kyae Hyung Kim, and Young Ho Yun. 2020. The popularity of eating broadcast: Content analysis of “mukbang” YouTube videos, media coverage, and the health impact of “mukbang” on public. Health informatics journal 26, 3 (2020), 2237–2248.

[33]

Nobuyuki Kawai, Zhuogen Guo, and Ryuzaburo Nakata. 2021. A human voice, but not human visual image makes people perceive food to taste better and to eat more:“Social” facilitation of eating in a digital media. Appetite 167(2021), 105644.

[34]

Silvia C King, Herbert L Meiselman, and B Thomas Carr. 2010. Measuring emotions associated with foods in consumer testing. Food Quality and Preference 21, 8 (2010), 1114–1116.

[35]

Kagan Kircaburun, Andrew Harris, Filipa Calado, and Mark D Griffiths. 2021. The psychology of mukbang watching: A scoping review of the academic and non-academic literature. International Journal of Mental Health and Addiction 19, 4 (2021), 1190–1213.

[36]

Harry T Lawless, Hildegarde Heymann, 2010. Sensory evaluation of food: principles and practices. Vol. 2. Springer, New York.

[37]

Deborah Lupton. 2020. Understanding digital food cultures. Routledge, London.

[38]

Neil Malhotra. 2008. Completion time and response order effects in web surveys. Public opinion quarterly 72, 5 (2008), 914–934.

[39]

Maurizio Mancini, Radoslaw Niewiadomski, Gijs Huisman, Merijn Bruijnes, and Conor Patrick Gallagher. 2020. Room for One More? – Introducing Artificial Commensal Companions. In Extended Abstracts of the 2020 CHI Conference on Human Factors in Computing Systems (Honolulu, HI, USA) (CHI EA ’20). Association for Computing Machinery, New York, NY, USA, 1–8. https://doi.org/10.1145/3334480.3383027

Digital Library

[40]

Herbert L. Meiselman. 2008. Experiencing food products within a physical and social context. Elsevier, San Diego, 559–580. https://doi.org/10.1016/B978-008045089-6.50027-7

[41]

Harold Mouras, Serge Stoléru, Virginie Moulier, Mélanie Pélégrini-Issac, Roland Rouxel, Bernard Grandjean, Dominique Glutron, and Jacques Bittoun. 2008. Activation of mirror-neuron system by erotic video clips predicts degree of induced erection: an fMRI study. Neuroimage 42, 3 (2008), 1142–1150.

[42]

Natalie D Munro and Leore Grosman. 2010. Early evidence (ca. 12,000 BP) for feasting at a burial cave in Israel. Proceedings of the National Academy of Sciences 107, 35(2010), 15362–15366.

[43]

Takuji Narumi, Yuki Ban, Takashi Kajinami, Tomohiro Tanikawa, and Michitaka Hirose. 2012. Augmented Perception of Satiety: Controlling Food Consumption by Changing Apparent Size of Food with Augmented Reality. In Proceedings of the SIGCHI Conference on Human Factors in Computing Systems (Austin, Texas, USA) (CHI ’12). Association for Computing Machinery, New York, NY, USA, 109–118. https://doi.org/10.1145/2207676.2207693

Digital Library

[44]

Takuji Narumi, Shinya Nishizaka, Takashi Kajinami, Tomohiro Tanikawa, and Michitaka Hirose. 2011. Augmented Reality Flavors: Gustatory Display Based on Edible Marker and Cross-Modal Interaction. In Proceedings of the SIGCHI Conference on Human Factors in Computing Systems (Vancouver, BC, Canada) (CHI ’11). Association for Computing Machinery, New York, NY, USA, 93–102. https://doi.org/10.1145/1978942.1978957

Digital Library

[45]

Takuji Narumi, Munehiko Sato, Tomohiro Tanikawa, and Michitaka Hirose. 2010. Evaluating Cross-Sensory Perception of Superimposing Virtual Color onto Real Drink: Toward Realization of Pseudo-Gustatory Displays. In Proceedings of the 1st Augmented Human International Conference (Megève, France) (AH ’10). Association for Computing Machinery, New York, NY, USA, Article 18, 6 pages. https://doi.org/10.1145/1785455.1785473

Digital Library

[46]

M Ng, C Chaya, and J Hort. 2013. Beyond liking: Comparing the measurement of emotional response using EsSense Profile and consumer defined check-all-that-apply methodologies. Food Quality and Preference 28, 1 (2013), 193–205.

[47]

Marianna Obrist, Rob Comber, Sriram Subramanian, Betina Piqueras-Fiszman, Carlos Velasco, and Charles Spence. 2014. Temporal, Affective, and Embodied Characteristics of Taste Experiences: A Framework for Design. In Proceedings of the SIGCHI Conference on Human Factors in Computing Systems (Toronto, Ontario, Canada) (CHI ’14). Association for Computing Machinery, New York, NY, USA, 2853–2862. https://doi.org/10.1145/2556288.2557007

Digital Library

[48]

Marianna Obrist, Carlos Velasco, Chi Vi, Nimesha Ranasinghe, Ali Israr, Adrian Cheok, Charles Spence, and Ponnampalam Gopalakrishnakone. 2016. Sensing the future of HCI: touch, taste, and smell user interfaces. interactions 23, 5 (2016), 40–49.

Digital Library

[49]

Marianna Obrist, Carlos Velasco, Chi Thanh Vi, Nimesha Ranasinghe, Ali Israr, Adrian D. Cheok, Charles Spence, and Ponnampalam Gopalakrishnakone. 2016. Touch, Taste, & Smell User Interfaces: The Future of Multisensory HCI. In Proceedings of the 2016 CHI Conference Extended Abstracts on Human Factors in Computing Systems(San Jose, California, USA) (CHI EA ’16). Association for Computing Machinery, New York, NY, USA, 3285–3292. https://doi.org/10.1145/2851581.2856462

Digital Library

[50]

Ethan Pancer, Matthew Philp, Maxwell Poole, and Theodore J Noseworthy. 2021. Content Hungry: How the Nutrition of Food Media Influences Social Media Engagement. Journal of Consumer Psychology 32, 2 (2021), 336–349.

[51]

Beulah Pereira, Billy Sung, and Sean Lee. 2019. I like watching other people eat: A cross-cultural analysis of the antecedents of attitudes towards Mukbang. Australasian marketing journal 27, 2 (2019), 78–90.

[52]

Patricia. Pliner and Rick. Bell. 2009. A table for one: the pain and pleasure of eating alone. Woodhead Publishing, Cambridge, 169–189. https://doi.org/10.1533/9781845695712.4.169

[53]

Nimesha Ranasinghe, Adrian Cheok, Ryohei Nakatsu, and Ellen Yi-Luen Do. 2013. Simulating the Sensation of Taste for Immersive Experiences. In Proceedings of the 2013 ACM International Workshop on Immersive Media Experiences (Barcelona, Spain) (ImmersiveMe ’13). Association for Computing Machinery, New York, NY, USA, 29–34. https://doi.org/10.1145/2512142.2512148

Digital Library

[54]

Nimesha Ranasinghe, Meetha Nesam James, Michael Gecawicz, Jonathan Bland, and David Smith. 2020. Influence of Electric Taste, Smell, Color, and Thermal Sensory Modalities on the Liking and Mediated Emotions of Virtual Flavor Perception. Association for Computing Machinery, New York, NY, USA, 296–304. https://doi-org.wv-o-ursus-proxy02.ursus.maine.edu/10.1145/3382507.3418862

[55]

Nimesha Ranasinghe, Kasun Karunanayaka, Adrian David Cheok, Owen Noel Newton Fernando, Hideaki Nii, and Ponnampalam Gopalakrishnakone. 2011. Digital Taste and Smell Communication. In Proceedings of the 6th International Conference on Body Area Networks (Beijing, China) (BodyNets ’11). ICST (Institute for Computer Sciences, Social-Informatics and Telecommunications Engineering), Brussels, BEL, 78–84.

[56]

Nimesha Ranasinghe, Kuan-Yi Lee, Gajan Suthokumar, and Ellen Yi-Luen Do. 2014. Taste+: Digitally Enhancing Taste Sensations of Food and Beverages. In Proceedings of the 22nd ACM International Conference on Multimedia (Orlando, Florida, USA) (MM ’14). Association for Computing Machinery, New York, NY, USA, 737–738. https://doi.org/10.1145/2647868.2654878

Digital Library

[57]

Nimesha Ranasinghe, Thi Ngoc Tram Nguyen, Yan Liangkun, Lien-Ya Lin, David Tolley, and Ellen Yi-Luen Do. 2017. Vocktail: A Virtual Cocktail for Pairing Digital Taste, Smell, and Color Sensations. In Proceedings of the 25th ACM International Conference on Multimedia (Mountain View, California, USA) (MM ’17). Association for Computing Machinery, New York, NY, USA, 1139–1147. https://doi.org/10.1145/3123266.3123440

Digital Library

[58]

Shilpa S Samant and Han-Seok Seo. 2019. Personality traits affect the influences of intensity perception and emotional responses on hedonic rating and preference rank toward basic taste solutions. Journal of neuroscience research 97, 3 (2019), 276–291.

[59]

Jeffery Sobal and Mary K Nelson. 2003. Commensal eating patterns: a community study. Appetite 41, 2 (2003), 181–190.

[60]

Charles Spence. 2020. Multisensory flavour perception: Blending, mixing, fusion, and pairing within and between the senses. Foods 9, 4 (2020), 407.

[61]

Charles Spence, Carmel A Levitan, Maya U Shankar, and Massimiliano Zampini. 2010. Does food color influence taste and flavor perception in humans?Chemosensory Perception 3, 1 (2010), 68–84.

[62]

Charles Spence, Maurizio Mancini, and Gijs Huisman. 2019. Digital commensality: Eating and drinking in the company of technology. Frontiers in psychology 10 (2019), 2252.

[63]

Charles Spence, Xiaoang Wan, Andy Woods, Carlos Velasco, Jialin Deng, Jozef Youssef, and Ophelia Deroy. 2015. On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes. Flavour 4, 1 (2015), 1–17.

[64]

Nanette Stroebele and John M De Castro. 2004. Effect of ambience on food intake and food choice. Nutrition 20, 9 (2004), 821–838.

[65]

Wakako Takeda, Melissa K Melby, and Yuta Ishikawa. 2018. Who eats with family and how often? Household members and work styles influence frequency of family meals in urban Japan. Appetite 125(2018), 160–171.

[66]

Aner Tal, Scott Zuckerman, and Brian Wansink. 2014. Watch what you eat: action-related television content increases food intake. JAMA Internal Medicine 174, 11 (2014), 1842–1843.

[67]

Deborah Tannen 2005. Conversational style: Analyzing talk among friends. Oxford University Press, United Kingdom.

[68]

Carlos Velasco, Felipe Reinoso Carvalho, Olivia Petit, and Anton Nijholt. 2016. A Multisensory Approach for the Design of Food and Drink Enhancing Sonic Systems. In Proceedings of the 1st Workshop on Multi-Sensorial Approaches to Human-Food Interaction(Tokyo, Japan) (MHFI ’16). Association for Computing Machinery, New York, NY, USA, Article 7, 7 pages. https://doi.org/10.1145/3007577.3007578

Digital Library

[69]

Carlos Velasco and Marianna Obrist. 2020. Multisensory Experiences: Where the senses meet technology. Oxford University Press, United Kingdom.

[70]

Carlos Velasco, Marianna Obrist, Gijs Huisman, Anton Nijholt, Charles Spence, Kosuke Motoki, and Takuji Narumi. 2021. Perspectives on Multisensory Human-Food Interaction. Frontiers in Computer Science 3 (2021), 132.

[71]

Qian Janice Wang, Steve Keller, and Charles Spence. 2017. Sounds spicy: Enhancing the evaluation of piquancy by means of a customised crossmodally congruent soundtrack. Food quality and preference 58 (2017), 1–9.

[72]

Qian Janice Wang, Rachel Meyer, Stuart Waters, and David Zendle. 2020. A dash of virtual milk: altering product color in virtual reality influences flavor perception of cold-brew coffee. Frontiers in Psychology 11 (2020), 3491.

[73]

Yan Wang, Zhuying Li, Robert Jarvis, Rohit Ashok Khot, and Florian ’Floyd’ Mueller. 2018. The Singing Carrot: Designing Playful Experiences with Food Sounds. In Proceedings of the 2018 Annual Symposium on Computer-Human Interaction in Play Companion Extended Abstracts (Melbourne, VIC, Australia) (CHI PLAY ’18 Extended Abstracts). Association for Computing Machinery, New York, NY, USA, 669–676. https://doi.org/10.1145/3270316.3271512

Digital Library

[74]

Alan Warde. 2016. The practice of eating. John Wiley & Sons, United Kingdom.

Cited By

Liu SGu YZheng RSun BZhang LZhang Y(2024)Progress in Multisensory Synergistic Salt ReductionFoods10.3390/foods1311165913:11(1659)Online publication date: 25-May-2024
https://doi.org/10.3390/foods13111659
Amarasinghe CRanasinghe N(2024)Digital Food Sensing and Ingredient Analysis Techniques to Facilitate Human-Food Interface DesignsACM Computing Surveys10.1145/368567557:1(1-39)Online publication date: 7-Oct-2024
https://dl.acm.org/doi/10.1145/3685675
Xiao YZhong TLi LWang XTang DSong PCheng YXia W(2024)Psychological and physiological experiences of youth watching Mukbang in China: A qualitative studyChildren and Youth Services Review10.1016/j.childyouth.2024.107729163(107729)Online publication date: Aug-2024
https://doi.org/10.1016/j.childyouth.2024.107729

Recommendations

Understanding Screen-based Dining Practices through the Lens of Mindful Eating
CHI '22: Proceedings of the 2022 CHI Conference on Human Factors in Computing Systems

Our eating practices are increasingly overshadowed by the presence of screen-based media technologies that conflict with the ideologies of mindful eating. However, little is known about whether and how screens influence our eating behaviors. To ...
Watch Your Flavors: Augmenting People’s Flavor Perceptions and Associated Emotions based on Videos Watched while Eating
CHI EA '22: Extended Abstracts of the 2022 CHI Conference on Human Factors in Computing Systems

People engage in different activities while eating alone, such as watching television or scrolling through social media on their phones. However, the impacts of these visual contents on human cognitive processes, particularly related to flavor ...
Exploring the Design Space for Human-Food-Technology Interaction: An Approach from the Lens of Eating Experiences
Embedded in everyday practices, food can be a rich resource for interaction design. This article focuses on eating experiences to uncover how bodily, sensory, and socio-cultural aspects of eating can be better leveraged for the design of user experience. ...

Comments

Please enable JavaScript to view thecomments powered by Disqus.

Information & Contributors

Information

Published In

cover image ACM Conferences

IMX '22: Proceedings of the 2022 ACM International Conference on Interactive Media Experiences

June 2022

390 pages

ISBN:9781450392129

DOI:10.1145/3505284

Copyright © 2022 ACM.

Permission to make digital or hard copies of all or part of this work for personal or classroom use is granted without fee provided that copies are not made or distributed for profit or commercial advantage and that copies bear this notice and the full citation on the first page. Copyrights for components of this work owned by others than ACM must be honored. Abstracting with credit is permitted. To copy otherwise, or republish, to post on servers or to redistribute to lists, requires prior specific permission and/or a fee. Request permissions from [email protected]

Sponsors

Publisher

Association for Computing Machinery

New York, NY, United States

Publication History

Published: 22 June 2022

Permissions

Request permissions for this article.

Request Permissions

Check for updates

Author Tags

Qualifiers

Research-article
Research
Refereed limited

Conference

IMX '22

Sponsor:

IMX '22: ACM International Conference on Interactive Media Experiences

June 22 - 24, 2022

JB, Aveiro, Portugal

Acceptance Rates

Overall Acceptance Rate 69 of 245 submissions, 28%

Upcoming Conference

IMX '25

Sponsor:
sigchi

ACM International Conference on Interactive Media Experiences

June 3 - 6, 2025

Niter?i , Brazil

Contributors

Other Metrics

View Article Metrics

Bibliometrics & Citations

Bibliometrics

Article Metrics

3
Total Citations
View Citations
290
Total Downloads

Downloads (Last 12 months)74
Downloads (Last 6 weeks)11

Reflects downloads up to 18 Nov 2024

Other Metrics

View Author Metrics

Citations

Cited By

Liu SGu YZheng RSun BZhang LZhang Y(2024)Progress in Multisensory Synergistic Salt ReductionFoods10.3390/foods1311165913:11(1659)Online publication date: 25-May-2024
https://doi.org/10.3390/foods13111659
Amarasinghe CRanasinghe N(2024)Digital Food Sensing and Ingredient Analysis Techniques to Facilitate Human-Food Interface DesignsACM Computing Surveys10.1145/368567557:1(1-39)Online publication date: 7-Oct-2024
https://dl.acm.org/doi/10.1145/3685675
Xiao YZhong TLi LWang XTang DSong PCheng YXia W(2024)Psychological and physiological experiences of youth watching Mukbang in China: A qualitative studyChildren and Youth Services Review10.1016/j.childyouth.2024.107729163(107729)Online publication date: Aug-2024
https://doi.org/10.1016/j.childyouth.2024.107729

View Options

Login options

Check if you have access through your login credentials or your institution to get full access on this article.

Full Access

Get this Publication

View options

PDF

View or Download as a PDF file.

eReader

View online with eReader.

HTML Format

View this article in HTML Format.

Media

Figures

Other

Tables

View Table of Contents