Effect of product properties and context on the perception of sweetness and liking: A case study with butter cookies

Consumer‐led approach to adapt a food‐odors emotional lexicon for the Spanish population: A tool for designing the scent of food spaces

(2021) Elena Romeo‐Arroyo et al.   JOURNAL OF SENSORY STUDIES

Comparison of Home Use Tests with Differing Time and Order Controls

(2021) Nahyung Lee et al.   Foods

The impact of sugar-related claims on perceived healthfulness, caloric value and expected taste of food products

(2021) Marília Prada et al.   FOOD QUALITY AND PREFERENCE

Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions

(2020) Anne Sjoerup Bertelsen et al.   Foods

Assessing the Influence of Visual-Taste Congruency on Perceived Sweetness and Product Liking in Immersive VR

(2020) Yang Chen et al.   Foods

Minimal effect of evoked contexts in product testing with consumers: Case studies using typical consumption situations

(2020) Sara R. Jaeger et al.   FOOD RESEARCH INTERNATIONAL

Use of strawberry and vanilla natural flavors for sugar reduction: A dynamic sensory study with yogurt

(2020) Ana Alice Andrade Oliveira et al.   FOOD RESEARCH INTERNATIONAL

The unhealthy-tasty intuition for online recipes – When healthiness perceptions backfire

(2020) Marion Garaus et al.   APPETITE

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

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

Sugar reduction in bakery products: Current strategies and sourdough technology as a potential novel approach

(2019) Aylin W. Sahin et al.   FOOD RESEARCH INTERNATIONAL

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

Eating location as a reference point: Differences in hedonic evaluation of dishes according to consumption situation

(2019) A. Galiñanes Plaza et al.   FOOD QUALITY AND PREFERENCE

Cross-modal interactions as a strategy for sugar reduction in products targeted at children: Case study with vanilla milk desserts

(2019) Ana Laura Velázquez et al.   FOOD RESEARCH INTERNATIONAL

Sugar reduction without compromising sensory perception. An impossible dream?

(2018) Scott C. Hutchings et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The effect of health/hedonic claims on consumer hedonic and sensory perception of sugar reduction: Case study with orange/passionfruit nectars

(2018) Denize Oliveira et al.   FOOD RESEARCH INTERNATIONAL

Strategies to reduce sugars in food

(2018) Rossella Di Monaco et al.   Current Opinion in Food Science

The role of information on consumer sensory, hedonic and wellbeing perception of sugar-reduced products: Case study with orange/pomegranate juice

(2017) Felipe Reis et al.   FOOD QUALITY AND PREFERENCE

Aroma-related cross-modal interactions for sugar reduction in milk desserts: Influence on consumer perception

(2017) Florencia Alcaire et al.   FOOD RESEARCH INTERNATIONAL

Consumption context in consumer research: methodological perspectives

(2017) Sara R Jaeger et al.   Current Opinion in Food Science

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

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

Simply adding the word “fruit” makes sugar healthier: The misleading effect of symbolic information on the perceived healthiness of food

(2015) Bernadette Sütterlin et al.   APPETITE

Multisensory Flavor Perception

(2015) Charles Spence   CELL

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

Emotion responses under evoked consumption contexts: A focus on the consumers’ frequency of product consumption and the stability of responses

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

Multisensory flavour perception

(2013) Charles Spence   CURRENT BIOLOGY

Affective semantic space of scents. Towards a universal scale to measure self-reported odor-related feelings

(2013) Camille Ferdenzi 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

Packaging information as a modulator of consumers’ perception of enriched and reduced-calorie biscuits in tasting and non-tasting tests

(2012) E. Carrillo et al.   FOOD QUALITY AND PREFERENCE

Mapping the Semantic Space for the Subjective Experience of Emotional Responses to Odors

(2008) C. Chrea et al.   CHEMICAL SENSES