Article
Computer Science, Interdisciplinary Applications
Ruby Lipson-Smith, Julie Bernhardt, Edoardo Zamuner, Leonid Churilov, Nick Busietta, Damian Moratti
Summary: The colour-in-context theory posits that people's reactions to colours can vary depending on the environment in which the colours are presented. This study used Virtual Reality to explore mood and preference responses to colours in different contexts, finding that the context in which a colour is presented can impact mood and valence responses, although the effects were not consistent across all clusters.
Article
Food Science & Technology
Xiao Song, Federico J. A. Perez-Cueto, Wender L. P. Bredie
Summary: This study explored the application of immersive virtual reality (VR) in food product evaluation by comparing the effects of congruent and incongruent VR contexts on consumer acceptance. The results showed that immersive VR induced positive sensations of presence and engagement, and congruent contexts were more effective in enhancing desire and liking for the food product. This highlights the importance of VR as a tool for evaluating contextual factors in new product development.
Article
Food Science & Technology
Maelle-Ahou Gouton, Catherine Dacremont, Gilles Trystram, David Blumenthal
Summary: This study aimed to test the validity of visual representations of food products in virtual reality by comparing descriptions of actual vs. virtual cookies. The results showed that descriptions of virtual cookies were close to descriptions of the actual cookies. Differences in the weight of brightness and color contrast in the perceptual space of actual and virtual products were observed, which may be due to software-setting configurations that could be optimized for a better match.
FOOD QUALITY AND PREFERENCE
(2021)
Article
Environmental Studies
Wei Zhu, Shaoyu Guo, Jinhua Zhao
Summary: The study found significant effects of virtual reality on participants' preferences and decision mechanisms, with a stronger impact on female participants. These findings can be used to design better participatory processes.
ENVIRONMENT AND PLANNING B-URBAN ANALYTICS AND CITY SCIENCE
(2021)
Review
Construction & Building Technology
Alice Bellazzi, Laura Bellia, Giorgia Chinazzo, Federica Corbisiero, Pierpaolo D'Agostino, Anna Devitofrancesco, Francesca Fragliasso, Matteo Ghellere, Valentino Megale, Francesco Salamone
Summary: The achievement of a good visual environment is crucial for ensuring human satisfaction indoors. Virtual Reality (VR) is emerging as a valid alternative for evaluating the perception of the indoor visual environment due to its ability to control variables, analyze cause-effect relationships, and save time and cost. However, aspects of light assessment in VR require further investigation, such as the comparability of light perception between real and virtual environments.
BUILDING AND ENVIRONMENT
(2022)
Article
Education & Educational Research
Zhonggen Yu
Summary: Through a meta-analysis, this study found that VR technologies generally have a positive impact on educational outcomes, despite some negative findings. Future research could expand by including more publications and exploring the effects of VR technologies on educational outcomes through interdisciplinary collaboration.
INTERACTIVE LEARNING ENVIRONMENTS
(2021)
Article
Plant Sciences
A. B. unal, R. Pals, F. W. Siero, L. Steg, K. I. van der Zee
Summary: This study examines the validity of using virtual reality to assess the restorative quality of environments. The findings indicate that virtual simulations of natural and urban environments elicit similar effects as their real counterparts.
URBAN FORESTRY & URBAN GREENING
(2022)
Article
Psychology, Multidisciplinary
Nikita Mae Harris, Robert W. Lindeman, Clara Shui Fern Bah, Daniel Gerhard, Simon Hoermann
Summary: This paper explores the potential of eating in virtual reality to influence eating behaviors. The study found that the virtual reality environment elicited food craving responses, and the addition of olfactory and interaction cues further increased these cravings. However, more research is needed to improve the utility and application of food interaction in VR.
FRONTIERS IN PSYCHOLOGY
(2023)
Article
Ecology
Shuai Yuan, Matthew H. E. M. Browning, Olivia McAnirlin, Kailan Sindelar, Seunguk Shin, Gabrielle Drong, David Hoptman, Wendy Heller
Summary: Understanding people's preferences for natural landscapes is crucial for creating attractive green spaces that benefit individuals. This study utilized virtual reality and open-ended questions to identify the key reasons for landscape preferences, providing insights for landscape planning and design.
LANDSCAPE AND URBAN PLANNING
(2023)
Article
Food Science & Technology
Lina Fogt Jacobsen, Nora Mossing Krogsgaard-Jensen, Anne O. Peschel
Summary: This study validates the effectiveness of a virtual reality supermarket as a research tool by comparing consumers' price memory in physical and virtual shopping environments. The results show that the VR supermarket is comparable to the physical supermarket, making it a valid tool for studying consumer food choice behavior in a shopping context.
Article
Computer Science, Cybernetics
Suman Kalyan Sardar, Chae Heon Lim, Sol Hee Yoon, Seul Chan Lee
Summary: Industry 4.0 has the potential to bring innovative changes to the role of workers, who are increasingly involved in smart activities. In order to reduce physical risks, it is necessary to improve highly repetitive uncomfortable working postures. This study assesses physical risks during VR interaction for manufacturing work, using ergonomic risk assessment tools RULA, REBA, and OWAS. The experiment in a VR-based car-assembly environment revealed that working in the overhead position posed a higher risk level for RULA and REBA, while the squatting position had a higher risk level for OWAS. Sensitivity analysis identified the specific body parts responsible for the highest risk levels in each assessment tool.
INTERNATIONAL JOURNAL OF HUMAN-COMPUTER INTERACTION
(2023)
Article
Food Science & Technology
James H. Oliver, James H. Hollis
Summary: This study utilized virtual reality technology to investigate the impact of restaurant and empty room environments on food intake and eating behavior. The results showed no significant difference in food intake and sensory evaluation between the two environments, but participants used fewer masticatory cycles and experienced a stronger sense of presence in the restaurant setting.
Article
Engineering, Multidisciplinary
Chufeng Huang, Wen Zhang, Liang Xue
Summary: This paper proposes a virtual reality scene modeling method based on the IoT platform using IoT and virtual reality technology, as well as a database dynamic loading management method. It aims to solve the issues of data lightweight and real-time data transmission, improve efficiency, and save computing resources and memory wastage.
ALEXANDRIA ENGINEERING JOURNAL
(2022)
Article
Public, Environmental & Occupational Health
Chang Li, Chunlan Du, Shutong Ge, Tong Tong
Summary: Previous studies have shown the significant influence of single forest stand attributes on visitors' visual perception. However, the relationship between vegetation permeability and visual perception, which is formed by the interaction of multiple forest stand attributes, has not been well studied.
FRONTIERS IN PUBLIC HEALTH
(2023)
Article
Behavioral Sciences
Linfeng Wu, Karen B. B. Chen
Summary: This study investigated the impact of gender transfer in virtual reality on implicit gender bias. The results suggest that virtual reality can temporarily modify implicit gender bias, and gender transfer through embodiment aids in reducing bias. However, individuals tend to exhibit more bias towards the gender of the avatar they embody.
Article
Fisheries
Luis F. Baiao, Filipa Rocha, Tiago Sa, Ana Oliveira, Manuela Pintado, Rui Costa Lima, Luis M. Cunha, Luisa M. P. Valente
Summary: This study investigated the effects of different sources and target incorporation levels of beta-carotene on the color and quality of sea urchin gonads. The results showed that low levels of beta-carotene intake can change the color of gonads, but do not affect the content of carotenoid pigments. Gender and dietary source have significant effects on gonad color and consumer acceptance.
Article
Multidisciplinary Sciences
Camila de Mello Marsola, Luis Miguel Cunha, Joana Pereira Carvalho-Ferreira, Diogo Thimoteo da Cunha
Summary: The study applied the Food Choice Questionnaire (FCQ) to assess motivations for daily food choices and associated factors in a Brazilian sample. Exploratory factor analysis led to the extraction of eight factors that influenced food choices and discussions about the hierarchy of food choice criteria. The findings can be utilized for product development, nutritional counseling, and the development of public health policies.
Article
Food Science & Technology
Luis D'Avoglio Zanetta, Mariana Piton Hakim, Elke Stedefeldt, Veridiana Vera de Rosso, Luis Miguel Cunha, Elizabeth C. Redmond, Diogo Thimoteo da Cunha
Summary: Consumers perceive a low likelihood of foodborne diseases, but risk perception increases when considering the impact on performance, physical well-being, and time aspects.
Article
Food Science & Technology
Luis F. Baiao, Celia Rocha, Rui C. Lima, Luisa M. P. Valente, Luis M. Cunha
Summary: This study aimed to establish the sensory profile of Paracentrotus lividus gonads, finding that female gonads are more appealing than male ones, with a pleasant tropical taste and odor. The use of the RATA approach allowed for differentiation of female gonads based on origin.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Ricardo Pereira, Monica Costa, Cristina Velasco, Luis M. Cunha, Rui C. Lima, Luis F. Baiao, Sonia Batista, Alexandra Marques, Tiago Sa, Debora A. Campos, Miguel Pereira, Diva Jesus, Sergio Fernandez-Boo, Benjamin Costas, Manuela Pintado, Luisa M. P. Valente
Summary: This study compared the antioxidant effects of synthetic vitamin E and natural antioxidants in aquaculture on fish. The results showed that neither a high dose of synthetic vitamin E nor the addition of 2% natural antioxidants provided additional antioxidant protection, and had limited effects on fish growth and antioxidant capacity.
Article
Food Science & Technology
Jose Alba-Martinez, Andrea Bononad-Olmo, Marta Igual, Luis M. Cunha, Javier Martinez-Monzo, Purificacion Garcia-Segovia
Summary: This study aimed to analyze the emotional arousal of consumers after viewing haute patisserie cakes. An online questionnaire with the EsSense Profile (R) scale and CATA methodology was used to collect data. The results showed differences in emotional responses between genders, highlighting the importance of understanding consumers' expectations and behaviors through emotional analysis.
Article
Food Science & Technology
Diva Cabral, Susana Caldas Fonseca, Ana Pinto Moura, Jorge C. Oliveira, Luis Miguel Cunha
Summary: This study investigates consumers' perceptions about rice and rice with low GI, and evaluates the effect of consumers' rice consumption profiles. The results show that consumers most frequently associate rice with rice dishes, sensory attributes, and nutrition, and have positive expectations towards the functionality of rice with low GI. Consumers' rice consumption profiles, sex, age, and educational levels influence their perception towards rice and rice with low GI.
Article
Food Science & Technology
Jose Carlos Ribeiro, Ane Telles Sposito Goncalves, Ana Pinto Moura, Paula Varela, Luis Miguel Cunha
Summary: This cross-cultural study conducted in Portugal and Norway investigated consumers' acceptance of insects as food and feed and the factors influencing their acceptance. The results showed that Norwegian consumers had a higher acceptance of insects compared to Portuguese consumers, and disgust towards insects had the largest negative impact on acceptance. Consumers seeking new food experiences were more likely to accept insects as food.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Medicine, Research & Experimental
Cassandra Maya, Luis Miguel Cunha, Ana Isabel de Almeida Costa, Teun Veldkamp, Nanna Roos
Summary: This study aims to investigate the impact of plant and insect-based foods on replacing meat protein, focusing on changes in meat protein intake and the proportion of plant/insect protein. The results will provide valuable data and insights for the field of alternative proteins.
Review
Food Science & Technology
Sofia G. Florenca, Raquel P. F. Guine, Fernando J. A. Goncalves, Maria Joao Barroca, Manuela Ferreira, Cristina A. Costa, Paula M. R. Correia, Ana P. Cardoso, Sofia Campos, Ofelia Anjos, Luis Miguel Cunha
Summary: The consumption of edible insects is traditional in many parts of the world, but there are still countries where it is seen as disgusting. This systematic review examined the motivations for consuming edible insects in different cultures and found differences between Western countries and insect-eating countries. The results showed that motivations for consuming edible insects are influenced by gender, age, sustainability, nutritional value, sensory attributes, tradition/culture, food neophobia, disgust, and familiarity/past experiences.
Article
Agronomy
Joana Machado, Ep Heuvelink, Marta W. Vasconcelos, Luis M. Cunha, Richard Finkers, Susana M. P. Carvalho
Summary: This study explores the phenotypic variability of tomatoes in response to nitrogen deficiency and drought. The results show that tomato genotypes vary in their ability to tolerate combined nitrogen and water deficit, and old cultivars represent a valuable gene pool for sustainable food production systems.
Article
Food Science & Technology
Ana Castanho, Cristiana Pereira, Manuela Lageiro, Jorge C. Oliveira, Luis M. Cunha, Carla Brites
Summary: Rice is a significant source of bioactive compounds, such as gamma-oryzanol (GO) and gamma-aminobutyric acid (GABA), which can positively impact blood lipid and pressure control. Germination and fermentation processes can enhance the levels of GO and GABA. The fermentation of germinated rice using A. oryzae produces Koji, a rice-based starter for Amazake, a naturally sweet beverage. The different rice matrix resulting from germination greatly affects the synthesis of GABA, alpha-amylase, and starch content. Compared to milled rice, Amazake obtained from germinated rice showed increased levels of GO and GABA, and consumer preferences varied based on cultural differences.
Article
Food Science & Technology
Ana Castanho, Manuela Guerra, Carla Brites, Jorge C. Oliveira, Luis M. Cunha
Summary: Portugal is the largest consumer of rice in Europe, making it challenging to incorporate whole rice and rice bran into innovative rice products. An experimental method based on the association theory of creativity was used to generate recipe ideas. The use of stimuli led to more creative ideas from both a group of student and aspiring chef participants.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2023)
Article
Food Science & Technology
Terhi Pohjanheimo, Pauliina Ojansivu, Anu Hopia
Summary: The surrounding environment plays a significant role in well-being and behavior, and the sensory experience of a place has not been systematically measured and characterized. The current study developed the Sensory Walk Questionnaire and tested it in a restaurant environment. The results showed differences in perceived odour and sound intensity, pleasantness of odours, sounds, and visual environment, as well as sensory descriptors between different areas in the restaurant.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
Dae Hee Chung, Doo Bong Han, Rodolfo M. Nayga Jr, Sang Hyeon Lee
Summary: This study investigates the effects of calorie-related information on food choices and reveals that presenting either daily calorie recommendations or specific calorie information can reduce consumers' calorie consumption. However, when both types of information are presented concurrently, this effect is nullified. The study also finds that personality traits, such as extroversion and self-esteem, influence food choices, with extroverts more likely to choose lower-calorie options. Good self-restraint is also linked to lower-calorie choices. These findings highlight the importance of strategic calorie information policies in promoting healthier choices.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
C. Rorandelli, A. Lippi, S. Spinelli, L. Pierguidi, E. Monteleone, C. Dinnella
Summary: This study aimed to validate a protocol for assessing PROP status in remote conditions and to compare the results obtained using solutions and paper disks. The results showed that PROP ratings did not vary across remote and lab conditions. The classification in remote-solution and lab-disk conditions was comparable to the lab-solution reference condition, while the classification in remote-disk condition was not fully comparable.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
Sule Kocabas, Nevin Sanlier
Summary: This study explored how the disgust emotion affected adults' obsession with healthy eating. The results showed that women exhibited higher disgust tendencies than men, and men had a lower tendency toward healthy eating obsession. There was a negative correlation between BMI and disgust propensity and sensitivity. People's disgust propensity and obsession with healthy eating increased with age.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
Valentina Maria Merlino, Oriana Mosca, Ferdinando Fornara, Rocco Roma, Elisabetta Bonerba, Achille Schiavone, Rosa Laura Passaro, Martina Tarantola
Summary: This research explores the impact of key socio-psychological dimensions on individuals' intention to eat insect-based foods. The findings indicate that individuals with higher concern for environmental and ethical sustainability are more open to eating insects, particularly if they are treated ethically. The integrated attitude-food-intention model used in this study represents an innovative approach in consumer behavior research.
FOOD QUALITY AND PREFERENCE
(2024)
