Klemens Knoeferle

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

Searching for flavor labels in food products: the influence of color-flavor congruence and association strength

A large sample study on the influence of the multisensory environment on the wine drinking experience