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Food Science & Nutrition
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August 2, 2019
Toward an optimal quantitative design method integrating user-centered qualitative attributes
Cyril Bertheaux, Rosario Toscano, Roland Fortunier, et al.
Frontiers in Human Neuroscience
|
February 4, 2020
Emotion Measurements Through the Touch of Materials Surfaces
Cyril Bertheaux, Rosario Toscano, Roland Fortunier, et al.
Frontiers in Human Neuroscience
|
February 8, 2024
Effect of material properties on emotion: a virtual reality study
Cyril Bertheaux, Eliott Zimmermann, Mathis Gazel, et al.
Entropy (Basel, Switzerland)
|
June 2, 2021
Word and Face Recognition Processing Based on Response Times and Ex-Gaussian Components
Carmen Moret-Tatay, David García-Ramos, Begoña Sáiz-Mauleón, et al.
Page
of 1
Search research articles
Search
Showing results (1-10 of 4) with videos related to
Sort By:
Page
of 1
Food Science & Nutrition
|
August 2, 2019
Toward an optimal quantitative design method integrating user-centered qualitative attributes
Cyril Bertheaux, Rosario Toscano, Roland Fortunier, et al.
Frontiers in Human Neuroscience
|
February 4, 2020
Emotion Measurements Through the Touch of Materials Surfaces
Cyril Bertheaux, Rosario Toscano, Roland Fortunier, et al.
Frontiers in Human Neuroscience
|
February 8, 2024
Effect of material properties on emotion: a virtual reality study
Cyril Bertheaux, Eliott Zimmermann, Mathis Gazel, et al.
Entropy (Basel, Switzerland)
|
June 2, 2021
Word and Face Recognition Processing Based on Response Times and Ex-Gaussian Components
Carmen Moret-Tatay, David García-Ramos, Begoña Sáiz-Mauleón, et al.
Page
of 1