Bridging the gap between human-based and AI-based food perception: A comparative study of sensory preferences across gender and age groups

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: January 2026

Source: Food Quality and Preference, Volume 135

Author(s): Emad Rahimipouri, Arash Ghaitaranpour

Publication date: January 2026Source: Food Quality and Preference, Volume 135Author(s): Emad Rahimipouri, Arash Ghaitaranpour Read More

Related posts:

Default ThumbnailBridging the gap between human-based and AI-based food perception: A comparative study of sensory preferences across gender and age groups Default ThumbnailHow to present insect images on packaging? The impact of aesthetic design on the acceptance of insect food Default ThumbnailIntegrated sensory profiling of fresh lettuce varieties: Combining affect magnitude profiling with generalized descriptive analysis Default ThumbnailConsumer minimalism in local food consumption: The impact of pro-environmental self-identity and locavorism Default ThumbnailDoes dark mean insect? Investigating the impact of food color on the perceived likelihood of insect ingredients and consumer acceptance Default ThumbnailModeling and correction of sensitivity thresholds determined by best EstimateThreshold (BET)