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All fields Title Creator / Publisher Keyword Year AND OR AND NOT All fields Title Creator / Publisher Keyword Year AND OR AND NOT All fields Title Creator / Publisher Keyword Year AND OR AND NOT All fields Title Creator / Publisher Keyword Year AND OR AND NOT All fields Title Creator / Publisher Keyword Year Sort by creator [A → Z]' creator [Z → A]' publishing year ↑ (asc)' publishing year ↓ (desc)' title [A → Z]' title [Z → A]' Simple Search Page: 1 2 3 Hits 1 – 20 of 59 1 Cocinando lo auténtico: La comida como patrimonio cultural en la producción discursiva puertorriqueña, siglos XIX-XXI Lugo Velez, Monica E. - 2022 BASE Show details 2 Korean Fusion: Consuming a Globalized Korea Through Food and Music Hong, Ashley In: Honors Theses (2021) BASE Show details 3 Language of Administration as a Border: Wild Food Plants Used by Setos and Russians in Pechorsky District of Pskov Oblast, NW Russia Belichenko, Olga; Kolosova, Valeria; Melnikov, Denis... In: ISSN: 2304-8158 ; Foods ; https://hal.archives-ouvertes.fr/hal-03178481 ; Foods, MDPI, 2021, 10 (2), pp.367. ⟨10.3390/foods10020367⟩ (2021) BASE Show details 4 Adopting a Systematic Approach to Tasting Cider within the Irish Craft Cider Industry Brady, Richie In: Dissertations (2021) BASE Show details 5 Faith and Farming Workbook 2021 Norton, Katharine; Agbam, Aku; Yunana Inuwa Malgwi. - 2021 BASE Show details 6 Inocuidad y alertas alimentarias: una visión léxico-traductológica (inglés-español) Leiva Rojo, Jorge Jesús In: Mutatis Mutandis: Revista Latinoamericana de Traducción, ISSN 2011-799X, Vol. 14, Nº. 2, 2021 (Ejemplar dedicado a: Nuevas perspectivas de investigación en la traducción especializada en lenguas románicas: aspectos comparativos, léxicos, fraseológicos, discursivos y didácticos), pags. 345-371 (2021) BASE Show details 7 Size Matters: The Values Behind Basque Food, Font and Semiotics Lesh, Kerri In: BOGA: Basque Studies Consortium Journal (2020) BASE Show details 8 Rezistance: Diné Grassroots Organization and Modes of Activism Dougherty, Eric Robert In: Senior Projects Spring 2020 (2020) BASE Show details 9 Accounting for Modernity: Calculative Infrastructures of Sardinian Dairy Production Kohler, Gregory. - : eScholarship, University of California, 2020 BASE Show details 10 Pulse Knowledge, Attitudes, Practices, and Cooking Experience of Midwestern US University Students Winham, Donna M.; Davitt, Elizabeth D.; Heer, Michelle M.... In: Political Science Publications (2020) BASE Show details 11 The “Poison’d Cup” and the “Invisible Spirit”: the Significance of Wine in Three Shakespearean Tragedies Hanratty, Angela In: Other resources (2020) BASE Show details 12 La traduzione enologica: un progetto greco-italiano Klein, Giacomo. - : EUT Edizioni Università di Trieste, 2020 BASE Show details 13 Печь, кадка и самовар: символы статуса хозяйки в карельской традиционной культуре ; The Stove, the Dough Bowl, and the Samovar: Symbols of a Housewife’s Status in Traditional Karelian Culture Литвин, Ю. В.; Litvin, Yu.. - : Уральский федеральный университет, 2020 BASE Show details 14 Identification of key factors in texture aversion and acceptance Pellegrino, Robert, Jr In: Doctoral Dissertations (2020) Abstract: All five senses contribute to the experience of eating, giving feedback on whether to continue or stop the process of consumption. Sensory feedback loops help the consumer modulate food ingestion by determining nutritional value and possible hazards. Texture is one sense integral to the eating process that may lead to a food being accepted or rejected. However, which specific oral textural features contribute to overall acceptance and rejection of a food is not well understood. In our first study, we used three different cultures, Poland, U.S.A., and Singapore, to explore common texture features in food. Our results show that all three cultures were twice as likely to mention texture combinations (multiple textures) with a texture contrast when describing foods, they liked, in comparison to foods they disliked. However, the western countries did not prefer extremely diverse texture combinations unlike the Asian country. In a second study, we measured the motivations and sensory attributes that lead to food rejection and specific texture qualities within rejected foods. Our results demonstrate unpleasant sensory attributes represents the largest reason people reject to eat a food with 94% of individuals rejecting a food due to its texture, a rate comparable to flavor-based rejection. This may be due to the mere number of aversive texture terms (outpacing liked terms) and the same food may be rejected due to a single or combination of texture terms. However, individual differences exist with touch sensitivity increasing motivations to reject and influencing the relationship primary eating senses (including texture) have with rejection as well as clusters of individuals rejecting foods due to different texture types (e.g. brittleness/elasticity or hardness/fat content). Together, these studies show the complexity of oral textures in food perception which influence adult’s food choice. Keyword: acceptance; Cognition and Perception; complexity; cross-cultural; food; Food Studies; Multicultural Psychology; Psycholinguistics and Neurolinguistics; rejection; sensitivity; texture URL: https://trace.tennessee.edu/utk_graddiss/6887 https://trace.tennessee.edu/cgi/viewcontent.cgi?article=7055&context=utk_graddiss BASE Hide details 15 Oral History Interview with Nafeesa Mahdi on July 16, 2020 Dream Storytelling Project Team In: Dream Storytelling Interviews (2020) BASE Show details 16 Oral History Interview with Shaykh Momodou Ceesay on October 24, 2020 Dream Storytelling Project Team In: Dream Storytelling Interviews (2020) BASE Show details 17 Decline in verbal fluency after subthalamic nucleus deep brain stimulation in Parkinson's disease: a microlesion effect of the electrode trajectory? Le Goff, Floriane; Derrey, Stéphane; Lefaucheur, Romain... In: ISSN: 1877-718X ; EISSN: 1877-7171 ; Journal of Parkinson's disease ; https://hal-normandie-univ.archives-ouvertes.fr/hal-02373059 ; Journal of Parkinson's disease, Amsterdam : b : IOS Press, 2019, 5 (1), pp.95-104. ⟨10.3233/JPD-140443⟩ (2019) BASE Show details 18 The New Nordic Blohberger, Sophie. - 2019 BASE Show details 19 Kaimangatanga: Maori Perspectives on Veganism and Plant-based Kai Dunn, Kirsty In: Animal Studies Journal (2019) BASE Show details 20 Recovering our Roots: The Importance of Salish Ethnobotanical Knowledge and Traditional Food Systems to Community Wellbeing on the Flathead Indian Reservation in Montana. Bear Don't Walk, Mitchell Rose. - : University of Montana, 2019 In: Graduate Student Theses, Dissertations, & Professional Papers (2019) BASE Show details Page: 1 2 3

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