Related references
Note: Only part of the references are listed.Emotions elicited while drinking coffee: A cross-cultural comparison between Korean and Chinese consumers
Xiaojia Hu et al.
FOOD QUALITY AND PREFERENCE (2019)
What do we know about the sensory drivers of emotions in foods and beverages?
Sara Spinelli et al.
CURRENT OPINION IN FOOD SCIENCE (2019)
Physiological Responses to Basic Tastes for Sensory Evaluation of Chocolate Using Biometric Techniques
Thejani M. Gunaratne et al.
FOODS (2019)
Cross-cultural effects of food product familiarity on sensory acceptability and non-invasive physiological responses of consumers
Damir Dennis Torrico et al.
FOOD RESEARCH INTERNATIONAL (2019)
A cross-cultural perspective on feeling good in the context of foods and beverages
Claire Sulmont-Rosse et al.
FOOD RESEARCH INTERNATIONAL (2019)
Images and chocolate stimuli affect physiological and affective responses of consumers: A cross-cultural study
Damir Dennis Torrico et al.
FOOD QUALITY AND PREFERENCE (2018)
Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel
Joachim J. Schouteten et al.
FOOD RESEARCH INTERNATIONAL (2017)
Development of EsSense25, a shorter version of the EsSense Profile®
Michael A. Nestrud et al.
FOOD QUALITY AND PREFERENCE (2016)
The impact of using a written scenario when measuring emotional response to beer
Rocio Dorado et al.
FOOD QUALITY AND PREFERENCE (2016)
Influence of first position effect on emotional response
R. Dorado et al.
FOOD QUALITY AND PREFERENCE (2016)
An update on the roles of culture and language in designing emotion lists: English, Spanish and Portuguese
Hannelize van Zyl et al.
FOOD QUALITY AND PREFERENCE (2016)
Cultural differences in emotion: differences in emotional arousal level between the East and the West
Nangyeon Lim
INTEGRATIVE MEDICINE RESEARCH (2016)
Well-being measurement and the WHO health policy Health 2010: systematic review of measurement scales
Jutta Lindert et al.
EUROPEAN JOURNAL OF PUBLIC HEALTH (2015)
Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance
Hui Shan Grace Tan et al.
FOOD QUALITY AND PREFERENCE (2015)
The effect of product-context appropriateness on emotion associations in evoked eating occasions
Betina Piqueras-Fiszman et al.
FOOD QUALITY AND PREFERENCE (2015)
The roles of culture and language in designing emotion lists: Comparing the same language in different English and Spanish speaking countries
Hannelize van Zyl et al.
FOOD QUALITY AND PREFERENCE (2015)
Consumers' associations with wellbeing in a food-related context: A cross-cultural study
Gaston Ares et al.
FOOD QUALITY AND PREFERENCE (2015)
A review of the current state of emotion research in product development
Herbert L. Meiselman
FOOD RESEARCH INTERNATIONAL (2015)
Are implicit emotion measurements evoked by food unrelated to liking?
Jozina Mojet et al.
FOOD RESEARCH INTERNATIONAL (2015)
The impact of evoked consumption contexts and appropriateness on emotion responses
Betina Piqueras-Fiszman et al.
FOOD QUALITY AND PREFERENCE (2014)
The impact of the means of context evocation on consumers' emotion associations towards eating occasions
Betina Piqueras-Fiszman et al.
FOOD QUALITY AND PREFERENCE (2014)
Emotion responses under evoked consumption contexts: A focus on the consumers' frequency of product consumption and the stability of responses
Betina Piqueras-Fiszman et al.
FOOD QUALITY AND PREFERENCE (2014)
Meals and snacking, diet quality and energy balance
France Bellisle
PHYSIOLOGY & BEHAVIOR (2014)
A review of measurement and relationships between food, eating behavior and emotion
Y. Jiang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2014)
The influence of sensory and packaging cues on both liking and emotional, abstract and functional conceptualisations
M. Ng et al.
FOOD QUALITY AND PREFERENCE (2013)
Emotional response to fruit salads with different visual quality
Lara Manzocco et al.
FOOD QUALITY AND PREFERENCE (2013)
Measuring emotions associated with foods: Important elements of questionnaire and test design
Silvia C. King et al.
FOOD QUALITY AND PREFERENCE (2013)
Effects of evoked consumption contexts on hedonic ratings: A case study with two fruit beverages
Karen A. Hein et al.
FOOD QUALITY AND PREFERENCE (2012)
Measuring emotional responses to foods and food names using questionnaires
Armand V. Cardello et al.
FOOD QUALITY AND PREFERENCE (2012)
Quick and dirty but still pretty good: a review of new descriptive methods in food science
Dominique Valentin et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2012)
Affective Dimensions of Odor Perception: A Comparison Between Swiss, British, and Singaporean Populations
Camille Ferdenzi et al.
EMOTION (2011)
Development of a method to measure consumer emotions associated with foods
Silvia C. King et al.
FOOD QUALITY AND PREFERENCE (2010)
Linking sensory characteristics to emotions: An example using dark chocolate
David M. H. Thomson et al.
FOOD QUALITY AND PREFERENCE (2010)
Stereotypes and national identity: Experiencing the Emotional Brazilian
Claudia Barcellos Rezende
IDENTITIES-GLOBAL STUDIES IN CULTURE AND POWER (2008)
Mood state effects of chocolate
G Parker et al.
JOURNAL OF AFFECTIVE DISORDERS (2006)
Variation among European Americans in emotional facial expression
JL Tsai et al.
JOURNAL OF CROSS-CULTURAL PSYCHOLOGY (2003)
Share Paper
