
Yiyeceklerin rengi, tat, kalite ve çekicilik algıları üzerinde derin bir etkiye sahiptir. Gastronomi, yiyeceklerin hazırlanması ve sunumuyla ilgili bilim ve sanat dalı olarak renk, yemek deneyimlerini ve hatta beslenme tercihlerini şekillendirmede önemli bir rol oynamaktadır (Spence, 2015).
| selected citations These citations are derived from selected sources. This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically). | 0 | |
| popularity This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network. | Average | |
| influence This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically). | Average | |
| impulse This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network. | Average |
