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	1. 1880 Accesses	Research Prevalence of cilantro (Coriandrum sativum) disliking among different ethnocultural groups Lilli Mauer, Ahmed El-Sohemy Flavour 2012, 1:8 (2 May 2012) Abstract \| Full text \| PDF
	2. 1660 Accesses	Editorial The genetics and neuroscience of flavour Richard D Newcomb, Kathrin Ohla Flavour 2013, 2:17 (1 May 2013) Abstract \| Full text \| PDF \| ePUB \| Editor’s summary This new article collection explores how the fields of genetics and neuroscience are beginning to impact on our understanding of flavour experience, how it is produced and what underpins individual differences.
	3. 1341 Accesses	Research Food aroma affects bite size René A de Wijk, Ilse A Polet, Wilbert Boek, Saskia Coenraad, Johannes HF Bult Flavour 2012, 1:3 (21 March 2012) Abstract \| Full text \| PDF
	4. 848 Accesses	Review Technology at the dining table Charles Spence, Betina Piqueras-Fiszman Flavour 2013, 2:16 (11 March 2013) Abstract \| Full text \| PDF \| ePUB
	5. 749 Accesses	Review Heritable differences in chemosensory ability among humans Richard D Newcomb, Mary B Xia, Danielle R Reed Flavour 2012, 1:9 (16 May 2012) Abstract \| Full text \| PDF \| Editor’s summary People show marked differences in their ability to detect many flavors, this paper reviews the role of genetics underlying these differences in perception. Most of the genes identified to date encode receptors responsible for detecting tastes or odorants.
	6. 733 Accesses	Research A genetic variant near olfactory receptor genes influences cilantro preference Nicholas Eriksson, Shirley Wu, Chuong B Do, Amy K Kiefer, Joyce Y Tung, Joanna L Mountain, David A Hinds, Uta Francke Flavour 2012, 1:22 (29 November 2012) Abstract \| Full text \| PDF \| Editor’s summary A genetic variant near olfactory receptor genes influences cilantro / coriander preference
	7. 683 Accesses	Research Seaweeds for umami flavour in the New Nordic Cuisine Ole G Mouritsen, Lars Williams, Rasmus Bjerregaard, Lars Duelund Flavour 2012, 1:4 (21 March 2012) Abstract \| Full text \| PDF
	8. 658 Accesses	Opinion Molecular gastronomy is a scientific discipline, and note by note cuisine is the next culinary trend Hervé This Flavour 2013, 2:1 (1 January 2013) Abstract \| Full text \| PDF
	9. 530 Accesses	Opinion Texture, taste and aroma: multi-scale materials and the gastrophysics of food Thomas A Vilgis Flavour 2013, 2:12 (9 January 2013) Abstract \| Full text \| PDF
	10. 475 Accesses	Research Differential effects of exposure to ambient vanilla and citrus aromas on mood, arousal and food choice René A de Wijk, Suzet M Zijlstra Flavour 2012, 1:24 (1 December 2012) Abstract \| Full text \| PDF \| Editor’s summary Differential effects of exposure to ambient vanilla and citrus aromas on mood, arousal and food choice
	11. 461 Accesses	Review Assessing the impact of the tableware and other contextual variables on multisensory flavour perception Charles Spence, Vanessa Harrar, Betina Piqueras-Fiszman Flavour 2012, 1:7 (2 May 2012) Abstract \| Full text \| PDF
	12. 436 Accesses	Review A touch of gastronomy Charles Spence, Caroline Hobkinson, Alberto Gallace, Betina Piqueras Fiszman Flavour 2013, 2:14 (19 February 2013) Abstract \| Full text \| PDF
	13. 421 Accesses	Research Subtle changes in the flavour and texture of a drink enhance expectations of satiety Keri McCrickerd, Lucy Chambers, Jeffrey M Brunstrom, Martin R Yeomans Flavour 2012, 1:20 (31 October 2012) Abstract \| Full text \| PDF \| Editor’s summary Increased thickness and creaminess of a drink led to increased expected fullness but only thickness increased the expectation that the drink would suppress hunger over time.
	14. 370 Accesses	Book review Book Review: ‘Neurogastronomy: how the brain creates flavor and why it matters’ by Gordon M. Shepherd Charles Spence Flavour 2012, 1:21 (1 November 2012) Abstract \| Full text \| PDF \| Editor’s summary 'Neurogastronomy: How the brain creates flavour and why it matters' by Gordon M. Shepherd
	15. 367 Accesses	Book review Book review: “Taste what you’re missing: the passionate eater’s guide to why good food tastes good” by Barb Stuckey Charles Spence Flavour 2013, 2:2 (1 January 2013) Abstract \| Full text \| PDF
	16. 355 Accesses	Book review Review of The Life of Cheese: Crafting Food and Value in America by Heather Paxson Jon D Holtzman Flavour 2013, 2:15 (4 March 2013) Abstract \| Full text \| PDF \| ePUB
	17. 332 Accesses	Opinion Physics in the kitchen Peter Barham Flavour 2013, 2:5 (9 January 2013) Abstract \| Full text \| PDF
	18. 324 Accesses	Opinion Q&A: Harold McGee, the curious cook Harold McGee Flavour 2013, 2:13 (4 February 2013) Abstract \| Full text \| PDF
	19. 322 Accesses	Research Discrimination of roast and ground coffee aroma Ian Fisk, Alec Kettle, Sonja Hofmeister, Amarjeet Virdie, Javier Kenny Flavour 2012, 1:14 (1 August 2012) Abstract \| Full text \| PDF \| Editor’s summary Four analytical approaches were used to evaluate the aroma profile at key stages in roast and ground coffee brew preparation.
	20. 319 Accesses	Opinion The emerging science of gastrophysics and its application to the algal cuisine Ole G Mouritsen Flavour 2012, 1:6 (4 April 2012) Abstract \| Full text \| PDF \| Editor’s summary The emerging science of gastrophysics and its application to the algal cuisine
	21. 283 Accesses	Research The edible cocktail: the effect of sugar and alcohol impregnation on the crunchiness of fruit Elke Scholten, Miriam Peters Flavour 2012, 1:10 (11 June 2012) Abstract \| Full text \| PDF
	22. 273 Accesses	Review The role of attention in flavour perception Richard J Stevenson Flavour 2012, 1:2 (21 March 2012) Abstract \| Full text \| PDF \| Editor’s summary The role of attention in flavour perception
	23. 270 Accesses	Research Enhancing saltiness in emulsion based foods Mita Lad, Louise Hewson, Bettina Wolf Flavour 2012, 1:13 (18 July 2012) Abstract \| Full text \| PDF \| Editor’s summary Duplex emulsions were used to enhance saltiness without increasing salt content.
	24. 260 Accesses	Book review Review of ‘Taste Matters: Why We Like the Foods We Do’ by John Prescott Charles Spence Flavour 2012, 1:23 (1 December 2012) Abstract \| Full text \| PDF \| Editor’s summary 'Taste Matters: Why We Like the Foods We Do' by John Prescott
	25. 256 Accesses	Review Assessing the shape symbolism of the taste, flavour, and texture of foods and beverages Charles Spence, Mary Ngo Flavour 2012, 1:12 (2 July 2012) Abstract \| Full text \| PDF
	26. 230 Accesses	Opinion Network analysis and data mining in food science: the emergence of computational gastronomy Sebastian E Ahnert Flavour 2013, 2:4 (9 January 2013) Abstract \| Full text \| PDF
	27. 221 Accesses	Opinion The molecules we eat: Food as a medium to communicate science Amy C Rowat Flavour 2013, 2:10 (9 January 2013) Abstract \| Full text \| PDF
	28. 219 Accesses	Opinion Integration of gastronomy and physics for innovation Erik van der Linden Flavour 2013, 2:11 (9 January 2013) Abstract \| Full text \| PDF
	29. 199 Accesses	Opinion Q&A: the science of cocktails Tony Conigliaro Flavour 2012, 1:19 (12 October 2012) Abstract \| Full text \| PDF \| Editor’s summary Tony Conigliaro talks to Flavour about the science of cocktail making
	30. 179 Accesses	Opinion Q&A: The Nordic food lab Lars Williams Flavour 2012, 1:11 (11 June 2012) Abstract \| Full text \| PDF
	31. 173 Accesses	Opinion "We only eat what we like" or do we still? Georges M Halpern Flavour 2012, 1:17 (19 September 2012) Abstract \| Full text \| PDF \| Editor’s summary What do we like in food? The list is long and open-ended. We obviously follow our senses: sight, smell, taste, texture, diverse sounds. We also eat because it’s time and we are hungry...
	32. 173 Accesses	Opinion The name of deliciousness and the gastrophysics behind it Ole G Mouritsen, Lars Duelund, Luis A Bagatolli, Himanshu Khandelia Flavour 2013, 2:9 (9 January 2013) Abstract \| Full text \| PDF
	33. 168 Accesses	Opinion Gastrophysics in the brain and body Per Møller Flavour 2013, 2:8 (9 January 2013) Abstract \| Full text \| PDF
	34. 159 Accesses	Research No rapid recovery of sensory-specific satiety in obese women Remco C Havermans, Anne Roefs, Chantal Nederkoorn, Anita Jansen Flavour 2012, 1:5 (4 April 2012) Abstract \| Full text \| PDF
	35. 147 Accesses	Opinion Culinary precisions as a platform for interdisciplinary dialogue Erik Fooladi, Anu Hopia Flavour 2013, 2:6 (9 January 2013) Abstract \| Full text \| PDF
	36. 142 Accesses	Editorial Welcome to Flavour Peter J Barham, Per Møller Flavour 2012, 1:1 (21 March 2012) Abstract \| Full text \| PDF
	37. 141 Accesses	Opinion A biophysicist in the kitchen Félix M Goñi Flavour 2013, 2:7 (9 January 2013) Abstract \| Full text \| PDF
	38. 110 Accesses	Editorial Gastrophysics-do we need it? Ole G Mouritsen, Jens Risbo Flavour 2013, 2:3 (9 January 2013) Abstract \| Full text \| PDF
	39. 103 Accesses	Book review Review of ‘Educated tastes: food, drink, and connoisseur culture’ edited by Jeremy Strong Mark C Pachucki Flavour 2012, 1:16 (3 September 2012) Abstract \| Full text \| PDF
	40. 101 Accesses	Book review Review of "The Table Comes First: family, France, and the Meaning of Food" by Adam Gopnik Mark C Pachucki Flavour 2012, 1:18 (1 October 2012) Abstract \| Full text \| PDF \| Editor’s summary Review of "The Table Comes First: family, France, and the Meaning of Food" by Adam Gopnik
	41. 86 Accesses	Book review Review of “The kitchen as laboratory” edited by César Vega, Job Ubbink, and Erik van der Linden Ole G Mouritsen Flavour 2012, 1:15 (8 August 2012) Abstract \| Full text \| PDF \| Editor’s summary Review of "The Kitchen as Laboratory" edited by Cesar Vega, Job Ubbink, and Erik van der Linden