Research on the perception of color differences is helping resolve a century-old understanding of color developed by Erwin Schrödinger. Los Alamos scientist Roxana Bujack led a team that used geometry ...

While taste is the top driver of food and beverage purchases, research suggests that aesthetic appeal is just as crucial, as it is what consumers notice first – particularly as natural colors gain ...

The perception of taste is not merely a matter of detecting a chemical stimulus; it involves a sophisticated network of neural circuits that integrate sensory inputs from taste receptors, olfactory ...