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个人简介
Development, adaptation, and application of novel methods in sensory-consumer science is the core of my research expertise. I pursue a strong understanding of i) existing methods in sensory-consumer science and their pros/cons, ii) methods and theories in adjacent disciplines including economics, marketing, and psychology, iii) the needs of agri-food companies who rely on product development for growth; and iv) societal and technological changes that influence research and innovation processes.
研究兴趣
论文共 266 篇作者统计合作学者相似作者
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Science Talks (2024): 100307
CURRENT OPINION IN FOOD SCIENCE (2024): 101145
FOOD QUALITY AND PREFERENCE (2024): 105077
FOOD RESEARCH INTERNATIONAL (2024): 114093-114093
Basic Protocols on Emotions, Senses, and Foods Methods and Protocols in Food Sciencepp.59-72, (2023)
JOURNAL OF SENSORY STUDIES (2023)
Food Quality and Preference (2023): 105019-105019
JOURNAL OF SENSORY STUDIESno. 4 (2023)
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