Virtual Reality (VR) in Sensory Science

Gere, A., Zulkarnain, A. H. B., Szakál, D., Fehér, O., & Kókai, Z. (2021). Virtual reality applications in food science: Current knowledge and prospects. Progress in Agricultural Engineering Sciences, 17(1), 3–14. https://doi.org/10.1556/446.2021.00015

Zulkarnain, A. H. B., Kókai, Z., & Gere, A. (2024). Assessment of a virtual sensory laboratory for consumer sensory evaluations. Heliyon, 10(3), e25498. https://doi.org/10.1016/j.heliyon.2024.e25498

Zulkarnain, A. H. B., Radványi, D., Szakál, D., Kókai, Z., & Gere, A. (2024). Unveiling aromas: Virtual reality and scent identification for sensory analysis. Current Research in Food Science, 8, 100698. https://doi.org/10.1016/j.crfs.2024.100698

Augmented Virtuality (AV) in Sensory Science

Zulkarnain, A. H. B., Moskowitz, H. R., Kókai, Z., & Gere, A. (2024). Enhancing consumer sensory science approach through augmented virtuality. Current Research in Food Science, 9, 100834. https://doi.org/10.1016/j.crfs.2024.100834

Biometrics and Emotions

Zulkarnain, A. H., & Gere, A. (2026). Immersive Methods and Biometric Tools in Food Science and Consumer Behavior. Encyclopedia, 6(1), 2. https://doi.org/10.3390/encyclopedia6010002

Zulkarnain, A. H. B., Cao, X., Kókai, Z., & Gere, A. (2024). Self-Assessed Experience of Emotional Involvement in Sensory Analysis Performed in Virtual Reality. Foods, 13(3), 375. https://doi.org/10.3390/foods13030375

Szakál, D., Fekete-Frojimovics, Zs., Zulkarnain, A. H. B., Rozgonyi, E., & Fehér, O. (2023). Do we pay more attention to the label that is considered more expensive? Eye-tracking analysis of different wine varieties. Progress in Agricultural Engineering Sciences, 19(1), 35–50. https://doi.org/10.1556/446.2023.00069

Immersive Environment for Sensory and Consumer Science

Zulkarnain, A. H. B., Kókai, Z., & Gere, A. (2024). Immersive sensory evaluation: Practical use of virtual reality sensory booth. MethodsX, 12, 102631. https://doi.org/10.1016/j.mex.2024.102631