| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comment on Prescott’s call for prudence and rigor when measuring emotions
|
Delplanque, Sylvain
|
|
2017
|
62 |
C |
p. 372-373
2 p.
|
artikel
|
| 2 |
Affective responses to sweet products and sweet solution in British and Finnish adults
|
Tuorila, Hely
|
|
2017
|
62 |
C |
p. 128-136
9 p.
|
artikel
|
| 3 |
A full factorial study on the effect of tannins, acidity, and ethanol on the temporal perception of taste and mouthfeel in red wine
|
Frost, Scott C.
|
|
2017
|
62 |
C |
p. 1-7
7 p.
|
artikel
|
| 4 |
Aims & Scope & Editorial Board
|
|
|
2017
|
62 |
C |
p. IFC-
1 p.
|
artikel
|
| 5 |
Applying appeal ratings and CATA for making word choices in messaging about food technology
|
Grygorczyk, Alexandra
|
|
2017
|
62 |
C |
p. 237-245
9 p.
|
artikel
|
| 6 |
Assessments of the quality of organic versus conventional products, by category and cognitive style
|
Hidalgo-Baz, María
|
|
2017
|
62 |
C |
p. 31-37
7 p.
|
artikel
|
| 7 |
Calendar
|
|
|
2017
|
62 |
C |
p. I-
1 p.
|
artikel
|
| 8 |
Comparative categorization method: Using 2-AFC strategy in constant-reference duo-trio for discrimination of multiple stimuli from a reference
|
Jeong, Yu-Na
|
|
2017
|
62 |
C |
p. 284-295
12 p.
|
artikel
|
| 9 |
CONS an R based graphical interface to perform Consonance Analysis
|
Aguirre, Victor M.
|
|
2017
|
62 |
C |
p. 183-189
7 p.
|
artikel
|
| 10 |
Consumer perceptions of indulgence: A case study with cookies
|
Tarrega, Amparo
|
|
2017
|
62 |
C |
p. 80-89
10 p.
|
artikel
|
| 11 |
Consumers’ motivation to interact in virtual food communities – The importance of self-presentation and learning
|
Jacobsen, Lina Fogt
|
|
2017
|
62 |
C |
p. 8-16
9 p.
|
artikel
|
| 12 |
Corrigendum to “How descriptive food names bias sensory perceptions in restaurants” [Food Qual. Preference 16 (2005) 393–400]
|
Wansink, Brian
|
|
2017
|
62 |
C |
p. 379-
1 p.
|
artikel
|
| 13 |
Cross-modal interactions and effects of the level of expertise on the perception of bitterness and astringency of red wines
|
de-la-Fuente-Blanco, Arancha
|
|
2017
|
62 |
C |
p. 155-161
7 p.
|
artikel
|
| 14 |
Decomposition of the level effect into overall and descriptor-specific components
|
Peltier, Caroline
|
|
2017
|
62 |
C |
p. 208-213
6 p.
|
artikel
|
| 15 |
Development of the Cooking and Food Provisioning Action Scale (CAFPAS): A new measurement tool for individual cooking practice
|
Lahne, Jacob
|
|
2017
|
62 |
C |
p. 96-105
10 p.
|
artikel
|
| 16 |
Dominant meanings of facial emoji: Insights from Chinese consumers and comparison with meanings from internet resources
|
Jaeger, Sara R.
|
|
2017
|
62 |
C |
p. 275-283
9 p.
|
artikel
|
| 17 |
Do parents form their children’s sweet preference? The role of parents and taste sensitivity on preferences for sweetness in pre-schoolers
|
Vennerød, Frida Felicia Fry
|
|
2017
|
62 |
C |
p. 172-182
11 p.
|
artikel
|
| 18 |
Dynamic and static sensory methods to study the role of aroma on taste and texture: A multisensory approach to apple perception
|
Charles, Mathilde
|
|
2017
|
62 |
C |
p. 17-30
14 p.
|
artikel
|
| 19 |
Emotion measurement: Theoretically pure or practical?
|
Meiselman, Herbert L.
|
|
2017
|
62 |
C |
p. 374-375
2 p.
|
artikel
|
| 20 |
Exploring the use of rapid profiling techniques for use in older adult populations
|
Scott, Nicole
|
|
2017
|
62 |
C |
p. 199-207
9 p.
|
artikel
|
| 21 |
Flavour-tactile cross-modal sensory interactions: The case for astringency
|
Niimi, Jun
|
|
2017
|
62 |
C |
p. 106-110
5 p.
|
artikel
|
| 22 |
Food Choice Questionnaire in an African country – Application and validation in Cape Verde
|
Cabral, Diva
|
|
2017
|
62 |
C |
p. 90-95
6 p.
|
artikel
|
| 23 |
Glass shape influences the flavour of beer
|
Mirabito, Adrian
|
|
2017
|
62 |
C |
p. 257-261
5 p.
|
artikel
|
| 24 |
How to improve food choices through vending machines: The importance of healthy food availability and consumers’ awareness
|
Rosi, Alice
|
|
2017
|
62 |
C |
p. 262-269
8 p.
|
artikel
|
| 25 |
Implications of the science of emotion for applied research: Comments on Prescott (2017)
|
Spinelli, Sara
|
|
2017
|
62 |
C |
p. 369-371
3 p.
|
artikel
|
| 26 |
In memoriam: Howard Gene Schutz
|
Cardello, Armand V.
|
|
2017
|
62 |
C |
p. 377-378
2 p.
|
artikel
|
| 27 |
Is taste the key driver for consumer preference? A conjoint analysis study
|
De Pelsmaeker, Sara
|
|
2017
|
62 |
C |
p. 323-331
9 p.
|
artikel
|
| 28 |
Low-carbohydrate, high-fat dieters: Characteristic food choice motivations, health perceptions and behaviours
|
Clarke, Chantelle
|
|
2017
|
62 |
C |
p. 162-171
10 p.
|
artikel
|
| 29 |
Measurement of product emotions using emoji surveys: Case studies with tasted foods and beverages
|
Jaeger, Sara R.
|
|
2017
|
62 |
C |
p. 46-59
14 p.
|
artikel
|
| 30 |
Mining online community data: The nature of ideas in online communities
|
Christensen, Kasper
|
|
2017
|
62 |
C |
p. 246-256
11 p.
|
artikel
|
| 31 |
My idol eats carrots, so do I? The delayed effect of a classroom-based intervention on 4–6-year-old children’s intake of a familiar vegetable
|
Zeinstra, Gertrude G.
|
|
2017
|
62 |
C |
p. 352-359
8 p.
|
artikel
|
| 32 |
Neurophysiological responses during cooking food associated with different emotions
|
Brouwer, A.-M.
|
|
2017
|
62 |
C |
p. 307-316
10 p.
|
artikel
|
| 33 |
Organic consumption behavior: A social identification perspective
|
Du, Shuili
|
|
2017
|
62 |
C |
p. 190-198
9 p.
|
artikel
|
| 34 |
Packaging design as an implicit communicator: Effects on product quality inferences in the presence of explicit quality cues
|
van Ooijen, Iris
|
|
2017
|
62 |
C |
p. 71-79
9 p.
|
artikel
|
| 35 |
Rejoinder to commentaries on “Some considerations in the measurement of emotions in sensory and consumer research”
|
Prescott, John
|
|
2017
|
62 |
C |
p. 376-
1 p.
|
artikel
|
| 36 |
Repeated exposures and child centered nutrition phrases increases young children’s consumption and liking of lentils
|
Ramsay, S.A.
|
|
2017
|
62 |
C |
p. 317-322
6 p.
|
artikel
|
| 37 |
Revisiting consumers’ valuation for local versus organic food using a non-hypothetical choice experiment: Does personality matter?
|
Bazzani, Claudia
|
|
2017
|
62 |
C |
p. 144-154
11 p.
|
artikel
|
| 38 |
“See me, feel me”: Effects of 3D-printed surface patterns on beverage evaluation
|
van Rompay, Thomas J.L.
|
|
2017
|
62 |
C |
p. 332-339
8 p.
|
artikel
|
| 39 |
Segmentation of subjects in multivariate paired comparisons. Application to the preference for concert halls acoustics
|
Séménou, M.
|
|
2017
|
62 |
C |
p. 120-127
8 p.
|
artikel
|
| 40 |
Sensory expectation, perception, and autonomic nervous system responses to package colours and product popularity
|
Schulte-Holierhoek, Aurelia
|
|
2017
|
62 |
C |
p. 60-70
11 p.
|
artikel
|
| 41 |
Some considerations in the measurement of emotions in sensory and consumer research
|
Prescott, John
|
|
2017
|
62 |
C |
p. 360-368
9 p.
|
artikel
|
| 42 |
Spheres of moral concern, moral engagement, and food choice in the USA and Germany
|
Arbit, Naomi
|
|
2017
|
62 |
C |
p. 38-45
8 p.
|
artikel
|
| 43 |
Testing lexical equivalences for wine flavours in emerging markets: Do hawthorns taste like blackberries?
|
Corsi, Armando Maria
|
|
2017
|
62 |
C |
p. 296-306
11 p.
|
artikel
|
| 44 |
The influence of illuminance level on perception and willingness to buy during the tasting of sweetened natural yoghurt
|
Rebollar, Rubén
|
|
2017
|
62 |
C |
p. 270-274
5 p.
|
artikel
|
| 45 |
The influence of the arrangement of different food images on participants’ attention: An experimental eye-tracking study
|
Hummel, Gerrit
|
|
2017
|
62 |
C |
p. 111-119
9 p.
|
artikel
|
| 46 |
The (non)-effect of induced emotion on desire for different types of foods
|
Ershadi, Mahsa
|
|
2017
|
62 |
C |
p. 214-217
4 p.
|
artikel
|
| 47 |
The role of information on consumer sensory, hedonic and wellbeing perception of sugar-reduced products: Case study with orange/pomegranate juice
|
Reis, Felipe
|
|
2017
|
62 |
C |
p. 227-236
10 p.
|
artikel
|
| 48 |
The use of mimicry to improve evaluation of unsought beverages
|
Kulesza, Wojciech
|
|
2017
|
62 |
C |
p. 137-143
7 p.
|
artikel
|
| 49 |
Thinking inside the box: How seeing products on, or through, the packaging influences consumer perceptions and purchase behaviour
|
Simmonds, Gregory
|
|
2017
|
62 |
C |
p. 340-351
12 p.
|
artikel
|
| 50 |
Understanding the role of dynamic texture perception in consumers’ expectations of satiety and satiation. A case study on barley bread
|
Nguyen, Quoc Cuong
|
|
2017
|
62 |
C |
p. 218-226
9 p.
|
artikel
|
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