Segmenting consumers based on sensory acceptance tests in sensory labs, immersive environments, and natural consumption settings

Preference segments among declared craft beer drinkers: Perceptual, attitudinal and behavioral responses underlying craft-style vs. traditional-style flavor preferences

(2020) Sara R. Jaeger et al.   FOOD QUALITY AND PREFERENCE

Implementing immersive technologies in consumer testing: Liking and Just-About-Right ratings in a laboratory, immersive simulated café and real café

(2020) E.H. Zandstra et al.   FOOD QUALITY AND PREFERENCE

Taking control of product testing context thanks to a multi-sensory immersive room. A case study on alcohol-free beer

(2019) J. Delarue et al.   FOOD QUALITY AND PREFERENCE

Does environment matter? Assessments of wine in traditional booths compared to an immersive and actual wine bar

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

Comparison of preference clustering outcomes from replicated consumer tests—A case study with mandarins

(2019) Tyler Simons et al.   JOURNAL OF SENSORY STUDIES

Do immersive techniques help to capture consumer reality?

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

Cup texture influences taste and tactile judgments in the evaluation of specialty coffee

(2019) Fabiana M. Carvalho et al.   FOOD QUALITY AND PREFERENCE

Desires for beverages and liking of skin care product odors in imaginative and immersive virtual reality beach contexts

(2018) Ida Ninett Skovgaard K. Andersen et al.   FOOD RESEARCH INTERNATIONAL

Capturing consumer perception of vegetable freshness in a simulated real-life taste situation

(2018) Fiorella Sinesio et al.   FOOD RESEARCH INTERNATIONAL

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

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

A comparison of self-reported emotional and implicit responses to aromas in beer

(2017) C. Beyts et al.   FOOD QUALITY AND PREFERENCE

Future directions in sensory and consumer science: Four perspectives and audience voting

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

“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

Consumption of caffeinated beverages and the awareness of their caffeine content among Dutch students

(2016) Marlou Mackus et al.   APPETITE

Consumer acceptability of coffee as affected by situational conditions and involvement

(2016) Soo-Eon Kim et al.   FOOD QUALITY AND PREFERENCE

Situational appropriateness of beer is influenced by product familiarity

(2015) Davide Giacalone et al.   FOOD QUALITY AND PREFERENCE

Influences of table setting and eating location on food acceptance and intake

(2015) Purificación García-Segovia 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 Effect of New Product Preannouncements on the Evaluation of Other Brand Products

(2015) Helge Thorbjørnsen et al.   JOURNAL OF PRODUCT INNOVATION MANAGEMENT

FactoMineR: AnRPackage for Multivariate Analysis

(2015) Sébastien Lê et al.   Journal of Statistical Software

Dealing with Consumer Differences in Liking during Repeated Exposure to Food; Typical Dynamics in Rating Behavior

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

On the Relationship between the Indirectly Measured Attitude Towards Beer and Beer Consumption: The Role of Attitude Accessibility

(2014) Mathilde Descheemaeker et al.   PLoS One

A Meta-Analysis on the Relationship between Self-Reported Presence and Anxiety in Virtual Reality Exposure Therapy for Anxiety Disorders

(2014) Yun Ling et al.   PLoS One

“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

Finding and explaining clusters of consumers using the CLV approach

(2011) Evelyne Vigneau et al.   FOOD QUALITY AND PREFERENCE

Designing New Meals for an Ageing Population

(2010) Ana I.A. Costa et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

A comparison of the labeled magnitude (LAM) scale, an 11-point category scale and the traditional 9-point hedonic scale

(2009) Harry T. Lawless et al.   FOOD QUALITY AND PREFERENCE

Preference segments: A deeper understanding of consumer acceptance or a serving order effect?

(2008) Annette W. Hottenstein et al.   FOOD QUALITY AND PREFERENCE

Marketing actions can modulate neural representations of experienced pleasantness

(2008) H. Plassmann et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Segmentation of food consumers according to their correlations with sensory attributes projected on preference spaces

(2007) L. Carbonell et al.   FOOD QUALITY AND PREFERENCE