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                             40 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 A fascinating but risky case of reverse inference: From measures to emotions! Delplanque, Sylvain
92 C p.
 artikel
2 A fascinating but risky case of reverse inference: From measures to emotions! Sylvain Delplanque & David Sander Thomson, David M.H.
92 C p.
 artikel
3 An integrated framework to explain consumers’ purchase intentions toward green food in the Chinese context Qi, Xin
92 C p.
 artikel
4 Are questionnaires the best way to measure emotions for food products and beverages? Schouteten, Joachim J.
92 C p.
 artikel
5 Are unconscious emotions important in product assessment? How can we access them? Thomson, David M.H.
92 C p.
 artikel
6 Commentary on “On the contribution of the senses to food emotional experience” by Dantec et al de Wijk, René A.
92 C p.
 artikel
7 Commentary on “The future of consumer neuroscience in food research” by Niedziela and Ambroze Ares, Gastón
92 C p.
 artikel
8 Does visibility matter? – A simple nudge reduces the purchase of sugar sweetened beverages in canteen drink coolers Mikkelsen, Bent Egberg
92 C p.
 artikel
9 Editorial Board
92 C p.
 artikel
10 Effects of plant-based content, flavor and texture information on consumer satisfaction with non-fried ramen Imm, Bue Young
92 C p.
 artikel
11 Encouraging sustainable insect-based diets: The role of disgust, social influence, and moral concern in insect consumption Russell, Pascale Sophie
92 C p.
 artikel
12 Enhancing assessment of social representations by comparing groups with different cultural and demographic characteristics: A case study on pulses Melendrez-Ruiz, Juliana
92 C p.
 artikel
13 Explicit and implicit measures of emotions: Data-science might help to account for data complexity and heterogeneity Moranges, M.
92 C p.
 artikel
14 Exploring how age, medication usage, and dentures effect the sensory perception and liking of oral nutritional supplements in older adults Regan, E.
92 C p.
 artikel
15 Genetic differences in fat taste sensitivity and dietary intake in a UK female cohort Graham, Catherine A.M.
92 C p.
 artikel
16 Healthier eating: Covid-19 disruption as a catalyst for positive change Jaeger, Sara R.
92 C p.
 artikel
17 How does wine ageing influence perceived complexity? Temporal-Choose-All-That-Apply (TCATA) reveals temporal drivers of complexity in experts and novices Wang, Qian Janice
92 C p.
 artikel
18 Information, attitudes, and consumer evaluations of cultivated meat Baum, Chad M.
92 C p.
 artikel
19 Introduction to the Special Issue on Emotion Meiselman, Herbert L.
92 C p.
 artikel
20 Is dietary intake associated with salt taste function and perception in adults? A systematic review Tan, Sze-Yen
92 C p.
 artikel
21 Non experts’ understanding of terms frequently used by experts to describe the sensory properties of wine: An investigation based on opposites Bianchi, Ivana
92 C p.
 artikel
22 Not too ugly to be tasty: Guiding consumer food inferences for the greater good Pfeiffer, Bruce E.
92 C p.
 artikel
23 On the applicability of ANOVA models for CATA data Meyners, Michael
92 C p.
 artikel
24 On the contribution of the senses to food emotional experience Dantec, M.
92 C p.
 artikel
25 Price information influences the subjective experience of wine: A framed field experiment Werner, Christoph Patrick
92 C p.
 artikel
26 Questionnaires should be the default method in food-related emotion research Cardello, Armand V.
92 C p.
 artikel
27 Should emoji replace emotion words in questionnaire-based food-related consumer research? Jaeger, Sara R.
92 C p.
 artikel
28 The chemosensory pleasure scale for children (CPS-C): Factor structure, reliability, and validity Qiu, Yi-qi
92 C p.
 artikel
29 The future of consumer neuroscience in food research Niedziela, Michelle Murphy
92 C p.
 artikel
30 The negative influence of food neophobia on food and beverage liking: Time to look beyond extreme groups analysis? Jaeger, Sara R.
92 C p.
 artikel
31 The potential of using emoji instead of words when measuring emotions associated with food Schouteten, Joachim J.
92 C p.
 artikel
32 The relationship between disgust sensitivity and BMI: Is the food disgusting or am I? Spinelli, Sara
92 C p.
 artikel
33 The temporality of eating behavior as a discriminant tool to characterize consumers: Temporal Dominance of Behavior applied to bread consumption during a restaurant meal in France Miele, Nicoletta A.
92 C p.
 artikel
34 To fear the unknown: Covid-19 confinement, fear, and food choice Gómez-Corona, Carlos
92 C p.
 artikel
35 Traditional Japanese confection overseas: Cultural difference and retronasal aroma affect flavor preference and umami perception Gotow, Naomi
92 C p.
 artikel
36 Unconscious emotional processing Sander, David
92 C p.
 artikel
37 Understanding influencing attributes of adolescent snack choices: Evidence from a discrete choice experiment Rusmevichientong, Pimbucha
92 C p.
 artikel
38 Using implicit rather than explicit measures of emotions de Wijk, René A.
92 C p.
 artikel
39 What you say and what you do: Exploring the link between consumers’ perception of portion size norms and reported behaviour for consumption of sweets and crisps Djupegot, I.L.
92 C p.
 artikel
40 Yes I can cook a fish; effects of a five week sensory-based experiential theme course with fish on 11- to 13- year old children’s food literacy and fish eating behaviour – A quasi-experimental study Højer, Rikke
92 C p.
 artikel
                             40 gevonden resultaten
 
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