Evaluation of Realistic Sensation Using Biological Reaction Measurements for Food Videos Presented by KMMD
We have prototyped a KANSEI multimedia display (KMMD) that is able to release scent through the screen in order to realize collaboration between images and scents. Two types of “sukiyaki” food videos were presented to subjects using this device, and a method for objectively evaluating the realistic...
Guardado en:
Autores principales: | Keisuke Tomono, Yutaka Ishibashi, Akira Tomono |
---|---|
Formato: | article |
Lenguaje: | EN |
Publicado: |
MDPI AG
2021
|
Materias: | |
Acceso en línea: | https://doaj.org/article/16e0a190afe44d78831aa40955b1519a |
Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Ejemplares similares
-
Valores normales de olfato, hiposmia y anosmia en población chilena sana según la batería "sniffin sticks"
por: Hudson,Lorena, et al.
Publicado: (2012) -
Visceral fat level correction of the left ventricular hypertrophy electrocardiographic criteria
por: Szymon Salamaga, et al.
Publicado: (2021) -
Nausea and vomiting of pregnancy: An evolutionary hypothesis
por: Lee,Richard V
Publicado: (2002) -
Food – The Story of Our Life: A Contribution to the Studies of Food and the Anthropology of Taste
por: Gordana Đerić
Publicado: (2016) -
Phantosmia, Parosmia, and Dysgeusia Are Prolonged and Late-Onset Symptoms of COVID-19
por: Sophia E. Schambeck, et al.
Publicado: (2021)