{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1360857597972392448.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1080/15428052.2020.1824833"}},{"identifier":{"@type":"URI","@value":"https://www.tandfonline.com/doi/pdf/10.1080/15428052.2020.1824833"}}],"dc:title":[{"@value":"Food Perception and Aesthetics - Linking Sensory Science to Culinary Practice"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1380857597972392449","@type":"Researcher","foaf:name":[{"@value":"Hendrik N.J. Schifferstein"}],"jpcoar:affiliationName":[{"@value":"Department of Human-Centered Design, Delft University of Technology, Delft, The Netherlands"}]},{"@id":"https://cir.nii.ac.jp/crid/1380857597972392450","@type":"Researcher","foaf:name":[{"@value":"Barry M. Kudrowitz"}],"jpcoar:affiliationName":[{"@value":"Department of Design, Housing, and Apparel, University of Minnesota, Minneapolis, MN, USA"}]},{"@id":"https://cir.nii.ac.jp/crid/1380857597972392448","@type":"Researcher","foaf:name":[{"@value":"Carola Breuer"}],"jpcoar:affiliationName":[{"@value":"Independent Food & Design Professional, Munich, Germany"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"15428052"},{"@type":"EISSN","@value":"15428044"}],"prism:publicationName":[{"@value":"Journal of Culinary Science & Technology"}],"dc:publisher":[{"@value":"Informa UK Limited"}],"prism:publicationDate":"2020-10-15","prism:volume":"20","prism:number":"4","prism:startingPage":"293","prism:endingPage":"335"},"reviewed":"false","dc:rights":["http://creativecommons.org/licenses/by-nc-nd/4.0/"],"url":[{"@id":"https://www.tandfonline.com/doi/pdf/10.1080/15428052.2020.1824833"}],"createdAt":"2020-10-16","modifiedAt":"2022-08-06","relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1360013168731468800","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"With a Hint of Sudachi: Food Plating Can Facilitate the Fondness of Food"}]},{"@id":"https://cir.nii.ac.jp/crid/1360588380163683072","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"Volatile Component Composition, Retronasal Aroma Release Profile, and Sensory Characteristics of Non-Centrifugal Cane Sugar Obtained at Different Evaporation Temperatures"}]}],"dataSourceIdentifier":[{"@type":"CROSSREF","@value":"10.1080/15428052.2020.1824833"},{"@type":"CROSSREF","@value":"10.3389/fpsyg.2021.699218_references_DOI_ZvYHbQXijUi9SHjhkBJdrMgdJuk"},{"@type":"CROSSREF","@value":"10.3390/app142411617_references_DOI_ZvYHbQXijUi9SHjhkBJdrMgdJuk"}]}