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The influence of audiovisual stimuli cuing temperature, carbonation, and color on the categorization of freshness in beverages
Research article (Journal of Sensory Studies, 2018) · cited 18× · AI/ML
The influence of audiovisual stimuli cuing temperature, carbonation, and color on the categorization of freshness in beverages
Summary
The influence of audiovisual stimuli cuing temperature, carbonation, and color on the categorization of freshness in beverages is a scholarly article[1].
Key Facts
The influence of audiovisual stimuli cuing temperature, carbonation, and color on the categorization of freshness in beverages's instance of is recorded as scholarly article[2].
References
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Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.
APA4ort.xyz Knowledge Graph. (2026). The influence of audiovisual stimuli cuing temperature, carbonation, and color on the categorization of freshness in beverages. Retrieved May 24, 2026, from https://4ort.xyz/entity/the-influence-of-audiovisual-stimuli-cuing-temperature-carbonation-and-color-on-the-categorization-of-freshness-in-bever
MLA“The influence of audiovisual stimuli cuing temperature, carbonation, and color on the categorization of freshness in beverages.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/the-influence-of-audiovisual-stimuli-cuing-temperature-carbonation-and-color-on-the-categorization-of-freshness-in-bever.
BibTeX@misc{4ortxyz_the-influence-of-audiovisual-stimuli-cuing-temperature-carbonation-and-color-on-the-categorization-of-freshness-in-bever_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{The influence of audiovisual stimuli cuing temperature, carbonation, and color on the categorization of freshness in beverages}}, year = {2026}, url = {https://4ort.xyz/entity/the-influence-of-audiovisual-stimuli-cuing-temperature-carbonation-and-color-on-the-categorization-of-freshness-in-bever}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): The influence of audiovisual stimuli cuing temperature, carbonation, and color on the categorization of freshness in beverages — https://4ort.xyz/entity/the-influence-of-audiovisual-stimuli-cuing-temperature-carbonation-and-color-on-the-categorization-of-freshness-in-bever (retrieved 2026-05-24)
