Alejandro Salgado‐Montejo

Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development

Decoding the cultural heritage tourism landscape and visitor crowding behavior from the multidimensional embodied perspective: Insights from Chinese classical gardens

The sweetest thing: the influence of angularity, symmetry, and the number of elements on shape-valence and shape-taste matches

The context of colour–flavour associations in crisps packaging: A cross-cultural study comparing Chinese, Colombian, and British consumers