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Measuring emotions is a real challenge for fundamental and applied research, especially in ecological contexts. de Wijk and Noldus propose combining two types of measures-explicit to characterize a specific food, and…
Advances in neural sensing technology are making it possible to observe the olfactory process in great detail. In this paper, we conceptualize smell from a Data Science and AI perspective, that relates the properties of odorants to how they…
Humans routinely infer taste, smell, texture, and even sound from food images a phenomenon well studied in cognitive science. However, prior vision language research on food has focused primarily on recognition tasks such as meal…
This study investigates the dynamics of non-spatial specializations in hippocampal place cells during exposure to novel environments. Hippocampal place cells, known for their role in spatial mapping, exhibit multi-modal responses to sensory…
Food is central to life. Food provides us with energy and foundational building blocks for our body and is also a major source of joy and new experiences. A significant part of the overall economy is related to food. Food science,…
Predicting food labels and freshness from its odor remains a decades-old task that requires a complicated algorithm combined with high sensitivity sensors. In this paper, we initiate a multi-step classifier, which firstly clusters food into…
Olfaction, the sense of smell, has received scant attention from a signal processing perspective in comparison to audition and vision. In this paper, we develop a signal processing paradigm for olfactory signals based on new scientific…
Physiological Signals are the most reliable form of signals for emotion recognition, as they cannot be controlled deliberately by the subject. Existing review papers on emotion recognition based on physiological signals surveyed only the…
In order to develop more precise and functional affective applications, it is necessary to achieve a balance between the psychology and the engineering applied to emotions. Signals from the central and peripheral nervous systems have been…
The pleasure that often comes with eating can be further enhanced with intelligent technology, as the field of human-food interaction suggests. However, knowledge on how to design such pleasure-supporting eating systems is limited. To begin…
The traditional dietary recommendation systems are basically nutrition or health-aware where the human feelings on food are ignored. Human affects vary when it comes to food cravings, and not all foods are appealing in all moods. A…
Studies of insect olfactory processing indicate that odors are represented by rich spatio-temporal patterns of neural activity. These patterns are very difficult to predict a priori, yet they are stimulus specific and reliable upon repeated…
Odor sensory evaluation has a broad application in food, clothing, cosmetics, and other fields. Traditional artificial sensory evaluation has poor repeatability, and the machine olfaction represented by the electronic nose (E-nose) is…
There is an increasing consensus among re- searchers that making a computer emotionally intelligent with the ability to decode human affective states would allow a more meaningful and natural way of human-computer interactions (HCIs). One…
Physiological signals hold immense potential for ubiquitous emotion monitoring, presenting numerous applications in emotion recognition. However, harnessing this potential is hindered by significant challenges, particularly in the…
{G}{ustav} Fechner's 1860 delineation of psychophysics, the measurement of sensation in relation to its stimulus, is widely considered to be the advent of modern psychological science. In psychophysics, a researcher parametrically varies…
Inferring emotions from physiological signals has gained much traction in the last years. Physiological responses to emotions, however, are commonly interfered and overlapped by physical activities, posing a challenge towards emotion…
Understanding how molecular structure gives rise to odor perception remains a long-standing challenge, with ongoing debate over whether olfaction is primarily governed by molecular shape, vibrational properties, or their interplay at the…
Learning to automatically perceive smell is becoming increasingly important with applications in monitoring the quality of food and drinks for healthy living. In todays age of proliferation of internet of things devices, the deployment of…
We propose a mechanism to use the features of flavour to enhance the quality of food recommendations. An empirical method to determine the flavour of food is incorporated into a recommendation engine based on major gustatory nerves. Such a…