From immersion to emotion: virtual reality as the new frontier of sensory science (2026)
Freire, Carlos Eduardo Cardoso de Aguiar 
; Alencar, Severino Matias de ; Cesar, Aline Silva Mello
Source: Food Research International. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CONSUMIDOR, EMOÇÕES, INTELIGÊNCIA ARTIFICIAL, PALADAR, REALIDADE VIRTUAL
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FREIRE, Carlos Eduardo Cardoso de Aguiar e ALENCAR, Severino Matias de e CESAR, Aline Silva Mello. From immersion to emotion: virtual reality as the new frontier of sensory science. Food Research International, v. 225, p. 1-2, 2026Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2025.118035. Acesso em: 20 jan. 2026.APA
Freire, C. E. C. de A., Alencar, S. M. de, & Cesar, A. S. M. (2026). From immersion to emotion: virtual reality as the new frontier of sensory science. Food Research International, 225, 1-2. doi:10.1016/j.foodres.2025.118035NLM
Freire CEC de A, Alencar SM de, Cesar ASM. From immersion to emotion: virtual reality as the new frontier of sensory science [Internet]. Food Research International. 2026 ; 225 1-2.[citado 2026 jan. 20 ] Available from: https://doi.org/10.1016/j.foodres.2025.118035Vancouver
Freire CEC de A, Alencar SM de, Cesar ASM. From immersion to emotion: virtual reality as the new frontier of sensory science [Internet]. Food Research International. 2026 ; 225 1-2.[citado 2026 jan. 20 ] Available from: https://doi.org/10.1016/j.foodres.2025.118035
