Robert J. Harrington

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Lipids comprise the bulk of the dry mass of the brain. In addition to providing structural integrity to membranes, insulation to cells and acting as a source of energy, lipids can be rapidly converted to mediators of inflammation or to signaling molecules that control molecular and cellular events in the brain. The advent of soft ionization procedures such(More)
This study aimed to determine whether background music genre can alter food perception and acceptance, but also to determine how the effect of background music can vary as a function of type of food (emotional versus non-emotional foods) and source of music performer (single versus multiple performers). The music piece was edited into four genres:(More)
Burgundy is known both for its wines and its food products but they developed independently from each other. This paper examines the long march towards maximal wine quality which started before the beginning of the Christian era. In the Middle-Ages, the Cistercian monks brought up the notion of terroir which eventually led to the AOC system (Protected(More)
Several recent studies have demonstrated that people intuitively make consistent matches between classical music and specific wines. It is not clear, however, what governs such crossmodal mappings. Here, we assess the role of emotion—specifically different dimensional aspects of valence, arousal, and dominance—in mediating such mappings. Participants(More)
This study examined the relationship among seven QSR attribute factors that impact QSR selection decisions. The seven factors are described as quality indicators, setting, marketing, price/value indicators, dietary considerations, access issues and special promotion. Gender, age and dining frequency were shown to impact the strength of the relationship with(More)
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