Consumer's Reactions to Natural, Atypically Colored Foods: An Investigation Using Blue Potatoes

Influence of Context on Motives Underlying Food Choice

(2014) Leandro Machín et al.   JOURNAL OF SENSORY STUDIES

Color Psychology: Effects of Perceiving Color on Psychological Functioning in Humans

(2013) Andrew J. Elliot et al.   Annual Review of Psychology

Antecedents of food neophobia and its association with eating behavior and food choices

(2013) Michael Siegrist et al.   FOOD QUALITY AND PREFERENCE

External preference segmentation with additional information on consumers: A case study on apples

(2013) E. Vigneau et al.   FOOD QUALITY AND PREFERENCE

Contribution to understanding odour–colour associations

(2012) Yelena Maric et al.   FOOD QUALITY AND PREFERENCE

Emotional response to fruit salads with different visual quality

(2012) Lara Manzocco et al.   FOOD QUALITY AND PREFERENCE

SENSORY ATTRIBUTES AND CONSUMER ACCEPTANCE OF SWEET POTATO CULTIVARS WITH VARYING FLESH COLORS

(2012) P.P. LEKSRISOMPONG et al.   JOURNAL OF SENSORY STUDIES

A cross-national consumer segmentation based on food benefits: The link with consumption situations and food perceptions

(2011) Marleen C. Onwezen et al.   FOOD QUALITY AND PREFERENCE

VISUAL AND INSTRUMENTAL EVALUATION OF ORANGE JUICE COLOR: A CONSUMERS' PREFERENCE STUDY

(2011) ROCÍO FERNÁNDEZ-VÁZQUEZ et al.   JOURNAL OF SENSORY STUDIES

Food Neophobia in Young Adults: Genetic Architecture and Relation to Personality, Pleasantness and Use Frequency of Foods, and Body Mass Index—A Twin Study

(2010) Antti Knaapila et al.   BEHAVIOR GENETICS

Does Food Color Influence Taste and Flavor Perception in Humans?

(2010) Charles Spence et al.   Chemosensory Perception

Art on the plate: Effect of balance and color on attractiveness of, willingness to try and liking for food

(2010) Debra A. Zellner et al.   FOOD QUALITY AND PREFERENCE

Food choice motives and bread liking of consumers embracing hedonistic and traditional values

(2009) Terhi Pohjanheimo et al.   APPETITE

Expectations and surprise in a molecular gastronomic meal

(2009) Line Holler Mielby et al.   FOOD QUALITY AND PREFERENCE

CONSUMER'S COLOR ACCEPTANCE OF STRAWBERRY NECTARS FROM PUREE

(2009) M. GÖSSINGER et al.   JOURNAL OF SENSORY STUDIES