Influence of container color on food ratings and choices: Evidence from a desktop VR study

Self‐construal priming modulates the influence of receptacles on food perception

(2021) Jianping Huang et al.   JOURNAL OF SENSORY STUDIES

Barriers and facilitators to following the dietary guidelines for vegetable intake: Follow-up of an intervention to increase vegetable intake

(2020) Angela De Leon et al.   FOOD QUALITY AND PREFERENCE

The influence of placing orientation on searching for food in a virtual restaurant

(2019) Weiwei Zhang et al.   FOOD QUALITY AND PREFERENCE

Gastrophysics: Nudging consumers toward eating more leafy (salad) greens

(2019) Charles Spence   FOOD QUALITY AND PREFERENCE

Background colour & its impact on food perception & behaviour

(2018) Charles Spence   FOOD QUALITY AND PREFERENCE

Strategies towards healthy and sustainable protein consumption: A transition framework at the levels of diets, dishes, and dish ingredients

(2018) Joop de Boer et al.   FOOD QUALITY AND PREFERENCE

Colored backgrounds affect the attractiveness of fresh produce, but not it’s perceived color

(2017) Hendrik N.J. Schifferstein et al.   FOOD QUALITY AND PREFERENCE

The Flexitarian Flip™ : Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat-Centered to Vegetable-Forward Mixed Dishes

(2017) Molly Spencer et al.   JOURNAL OF FOOD SCIENCE

Increasing vegetable intakes: rationale and systematic review of published interventions

(2016) Katherine M. Appleton et al.   EUROPEAN JOURNAL OF NUTRITION

The effect of the color red on consuming food does not depend on achromatic (Michelson) contrast and extends to rubbing cream on the skin

(2013) Nicola Bruno et al.   APPETITE

The color red reduces snack food and soft drink intake

(2012) Oliver Genschow et al.   APPETITE