Considering the application of a mixed reality context and consumer segmentation when evaluating emotional response to tea break snacks

Comparison of methods to develop an emotional lexicon of wine: Conventional vs Rapid-method approach

(2020) María Mora et al.   FOOD QUALITY AND PREFERENCE

Effects of Context and Virtual Reality Environments on the Wine Tasting Experience, Acceptability, and Emotional Responses of Consumers

(2020) Damir D. Torrico et al.   Foods

Measuring consumer emotional response and acceptance to sustainable food products

(2020) Qian Yang et al.   FOOD RESEARCH INTERNATIONAL

Influence of different test conditions on the emotional responses elicited by beers

(2020) Thierry Worch et al.   FOOD QUALITY AND PREFERENCE

Further validation of the engagement questionnaire (EQ): Do immersive technologies actually increase consumer engagement during wine evaluations?

(2020) Mackenzie E. Hannum et al.   FOOD QUALITY AND PREFERENCE

Sweet Liking Status and PROP Taster Status impact emotional response to sweetened beverage

(2019) Qian Yang et al.   FOOD QUALITY AND PREFERENCE

The effect of consumption context on consumer hedonics, emotional response and beer choice

(2019) Marit Nijman et al.   FOOD QUALITY AND PREFERENCE

Effect of adding hop aroma in beer analysed by temporal dominance of sensations and emotions coupled with temporal liking

(2019) Ana Patricia Silva et al.   FOOD QUALITY AND PREFERENCE

Do immersive techniques help to capture consumer reality?

(2019) Fiorella Sinesio et al.   FOOD QUALITY AND PREFERENCE

Indonesian millennial consumers’ perception of tempe – And how it is affected by product information and consumer psychographic traits

(2019) Dwi Larasatie Nur Fibri et al.   FOOD QUALITY AND PREFERENCE

An emotion-based typology of wine consumers

(2019) Cristina Calvo-Porral et al.   FOOD QUALITY AND PREFERENCE

Sensory drivers of product-elicited emotions are moderated by liking: Insights from consumer segmentation

(2019) Sara Spinelli et al.   FOOD QUALITY AND PREFERENCE

Development of the engagement questionnaire (EQ): A tool to measure panelist engagement during sensory and consumer evaluations

(2019) Mackenzie E. Hannum et al.   FOOD QUALITY AND PREFERENCE

CATA and RATA questions for product-focused emotion research: Five case studies using emoji questionnaires

(2018) Sara R. Jaeger et al.   FOOD QUALITY AND PREFERENCE

Emotional response to wine: Sensory properties, age and gender as drivers of consumers’ preferences

(2018) M. Mora et al.   FOOD QUALITY AND PREFERENCE

Linking product-elicited emotional associations and sensory perceptions through a circumplex model based on valence and arousal: Five consumer studies

(2018) Sara R. Jaeger et al.   FOOD RESEARCH INTERNATIONAL

Personality traits affect the influences of intensity perception and emotional responses on hedonic rating and preference rank toward basic taste solutions

(2018) Shilpa S. Samant et al.   JOURNAL OF NEUROSCIENCE RESEARCH

Improvement of an emotional lexicon for the evaluation of beers

(2018) M. Mora et al.   FOOD QUALITY AND PREFERENCE

Wine-related aromas for different seasons and occasions: Hedonic and emotional responses of wine consumers from Australia, UK and USA

(2018) R. Ristic et al.   FOOD QUALITY AND PREFERENCE

Development of emotion lexicons to describe chocolate using the Check-All-That-Apply (CATA) methodology across Asian and Western groups

(2018) Thejani M. Gunaratne et al.   FOOD RESEARCH INTERNATIONAL

Comparing a full and reduced version of a consumer‐led lexicon to measure emotional response to beer

(2018) Curtis Eaton et al.   JOURNAL OF SENSORY STUDIES

Supplementing hedonic and sensory consumer research on beer with cognitive and emotional measures, and additional insights via consumer segmentation

(2018) Sara R. Jaeger et al.   FOOD QUALITY AND PREFERENCE

Measurement of product emotions using emoji surveys: Case studies with tasted foods and beverages

(2017) Sara R. Jaeger et al.   FOOD QUALITY AND PREFERENCE

The impact of multiple immersion levels on data quality and panelist engagement for the evaluation of cookies under a preparation-based scenario

(2017) Drew Hathaway et al.   FOOD QUALITY AND PREFERENCE

Emotional responses to sweet foods according to sweet liker status

(2017) Ji-Yoon Kim et al.   FOOD QUALITY AND PREFERENCE

A comparison of five methodological variants of emoji questionnaires for measuring product elicited emotional associations: An application with seafood among Chinese consumers

(2017) Gastón Ares et al.   FOOD RESEARCH INTERNATIONAL

“Welcome on board”: Overall liking and just-about-right ratings of airplane meals in three different consumption contexts-laboratory, re-created airplane, and actual airplane

(2017) Nancy T. E. Holthuysen et al.   JOURNAL OF SENSORY STUDIES

Consumer segmentation as a means to investigate emotional associations to meals

(2016) Betina Piqueras-Fiszman et al.   APPETITE

Development of EsSense25, a shorter version of the EsSense Profile®

(2016) Michael A. Nestrud et al.   FOOD QUALITY AND PREFERENCE

The impact of using a written scenario when measuring emotional response to beer

(2016) Rocio Dorado et al.   FOOD QUALITY AND PREFERENCE

Influence of first position effect on emotional response

(2016) R. Dorado et al.   FOOD QUALITY AND PREFERENCE

Functional or emotional? How Dutch and Portuguese conceptualise beer, wine and non-alcoholic beer consumption

(2016) Ana Patricia Silva et al.   FOOD QUALITY AND PREFERENCE

What reported food-evoked emotions may add: A model to predict consumer food choice

(2015) Swetlana Gutjar et al.   FOOD QUALITY AND PREFERENCE

Developing a reduced consumer-led lexicon to measure emotional response to beer

(2015) Carolina Chaya et al.   FOOD QUALITY AND PREFERENCE

The effect of product–context appropriateness on emotion associations in evoked eating occasions

(2015) Betina Piqueras-Fiszman et al.   FOOD QUALITY AND PREFERENCE

The use of immersive technologies to improve consumer testing: The role of ecological validity, context and engagement in evaluating coffee

(2015) Ronald G. Bangcuyo et al.   FOOD QUALITY AND PREFERENCE

The role of emotions in food choice and liking

(2015) Swetlana Gutjar et al.   FOOD RESEARCH INTERNATIONAL

It is not just a meal, it is an emotional experience – A segmentation of older persons based on the emotions that they associate with mealtimes

(2014) Louise C. den Uijl et al.   APPETITE

“Yummy” versus “Yucky”! Explicit and implicit approach–avoidance motivations towards appealing and disgusting foods

(2014) Betina Piqueras-Fiszman et al.   APPETITE

The impact of the means of context evocation on consumers’ emotion associations towards eating occasions

(2014) Betina Piqueras-Fiszman et al.   FOOD QUALITY AND PREFERENCE

Evaluation of a rating-based variant of check-all-that-apply questions: Rate-all-that-apply (RATA)

(2014) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE

The development of an emotion lexicon for the coffee drinking experience

(2014) Natnicha Bhumiratana et al.   FOOD RESEARCH INTERNATIONAL

Evoked Emotions Predict Food Choice

(2014) Jelle R. Dalenberg et al.   PLoS One

Emotion questionnaires: A consumer-centric perspective

(2013) Sara R. Jaeger et al.   FOOD QUALITY AND PREFERENCE

The impact of evoked consumption contexts and appropriateness on emotion responses

(2013) Betina Piqueras-Fiszman et al.   FOOD QUALITY AND PREFERENCE

How does it make you feel? A new approach to measuring emotions in food product experience

(2013) Sara Spinelli et al.   FOOD QUALITY AND PREFERENCE

“Having a drink in a bar”: An immersive approach to explore the effects of context on drink choice

(2012) Carole Sester et al.   FOOD QUALITY AND PREFERENCE

Beyond liking: Comparing the measurement of emotional response using EsSense Profile and consumer defined check-all-that-apply methodologies

(2012) M. Ng et al.   FOOD QUALITY AND PREFERENCE

Influence of package design on the dynamics of multisensory and emotional food experience

(2012) Hendrik N.J. Schifferstein et al.   FOOD QUALITY AND PREFERENCE

Influence of food odorant names on the verbal measurement of emotions

(2011) Christelle Porcherot et al.   FOOD QUALITY AND PREFERENCE

Hedonic asymmetry in emotional responses to consumer products

(2010) Hendrik N.J. Schifferstein et al.   FOOD QUALITY AND PREFERENCE

Linking sensory characteristics to emotions: An example using dark chocolate

(2010) David M.H. Thomson et al.   FOOD QUALITY AND PREFERENCE

Development of a method to measure consumer emotions associated with foods

(2009) Silvia C. King et al.   FOOD QUALITY AND PREFERENCE

Sources of positive and negative emotions in food experience

(2007) Pieter M.A. Desmet et al.   APPETITE

Diversity in the determinants of food choice: A psychological perspective

(2007) E.P. Köster   FOOD QUALITY AND PREFERENCE