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Contextual acceptance of novel and unfamiliar foods: Insects, cultured meat, plant-based meat alternatives, and 3D printed foods

Food quality and preference, 2022-03, Vol.96, p.104368, Article 104368

2022

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Eye-tracking research on sensory and consumer science: A review, pitfalls and future directions

Food research international, 2021-07, Vol.145, p.110389-110389, Article 110389

2021

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Factors influencing the visual deliciousness / eye-appeal of food

Food quality and preference, 2022-12, Vol.102, p.104672, Article 104672

2022

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Constructing healthy food names: On the sound symbolism of healthy food

Food quality and preference, 2021-06, Vol.90, p.104157, Article 104157

2021

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Consumer responses to the use of artificial intelligence in luxury and non-luxury restaurants

Food quality and preference, 2022-03, Vol.96, p.104436, Article 104436

2022

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Extrinsic Factors Underlying Food Valuation in the Human Brain

Frontiers in behavioral neuroscience, 2020-07, Vol.14, p.131-131

2020

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A sound brand name: The role of voiced consonants in pharmaceutical branding

Food quality and preference, 2021-06, Vol.90, p.104104, Article 104104

2021

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Tasting prosody: Crossmodal correspondences between voice quality and basic tastes

Food quality and preference, 2022-09, Vol.100, p.104621, Article 104621

2022

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Evaluation of energy density and macronutrients after extremely brief time exposure

Appetite, 2021-07, Vol.162, p.105143-105143, Article 105143

2021

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Light colors and comfortable warmth: Crossmodal correspondences between thermal sensations and color lightness influence consumer behavior

Food quality and preference, 2019-03, Vol.72, p.45-55

2019

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Celebrity insects: Exploring the effect of celebrity endorsement on people’s willingness to eat insect-based foods

Food quality and preference, 2022-04, Vol.97, p.104473, Article 104473

2022

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Anxiety increases visual attention to hedonic foods: A preliminary eye-tracking study on the impact of the interplay between integral and incidental affect on foods

Appetite, 2019-06, Vol.137, p.218-225

2019

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The paradox of warmth: Ambient warm temperature decreases preference for savory foods

Food quality and preference, 2018-10, Vol.69, p.1-9

2018

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Neural mechanisms of perceptual and affective body-image disturbance during own-body and ideal-body estimation

Behavioural brain research, 2023-04, Vol.444, p.114349-114349, Article 114349

2023

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How early acquired phonemes present in words (or brand names) can evoke the expectations of sweet tastes

Food quality and preference, 2022-03, Vol.96, p.104392, Article 104392

2022

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Color‐nutrient associations: Implications for product design of dietary supplements

Journal of sensory studies, 2022-10, Vol.37 (5), p.n/a

2022

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Assessing the Relationship Between Drive for Thinness and Taste–Shape Correspondences

Multisensory research, 2020-08, Vol.34 (1), p.69-92

2020

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A Sweet Voice: The Influence of Cross-Modal Correspondences Between Taste and Vocal Pitch on Advertising Effectiveness

Multisensory research, 2019, Vol.32 (4-5), p.401-427

2019

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Taste-shape correspondences in context

Food quality and preference, 2021-03, Vol.88, p.104082, Article 104082

2021

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Diversity in gender and age, but not in race, enhances food purchase intentions in Japan

Food quality and preference, 2024-12, Vol.121, p.105263, Article 105263

2024

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“Feminine = Healthy Food” stereotype: Impact of feminine brand personality on consumer attitudes toward healthier food brands

Food quality and preference, 2024-09, Vol.118, p.105204, Article 105204

2024

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Effects of Simultaneously Performed Dual-Task Training with Aerobic Exercise and Working Memory Training on Cognitive Functions and Neural Systems in the Elderly

Neural plasticity, 2020, Vol.2020 (2020), p.1-17

2020

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Evaluating brand names without vowels

Food quality and preference, 2022-04, Vol.97, p.104450, Article 104450

2022

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Thinking fast, not slow: intuitive nutrition labels increase healthier food preferences under time pressure

British food journal (1966), 2024-05, Vol.126 (7), p.2956-2969

2024

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Round Faces Are Associated with Sweet Foods: The Role of Crossmodal Correspondence in Social Perception

Foods, 2019-03, Vol.8 (3), p.103

2019

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Contextual acceptance of novel and unfamiliar foods: Insects, cultured meat, plant-based meat alternatives, and 3D printed foods

Eye-tracking research on sensory and consumer science: A review, pitfalls and future directions

Factors influencing the visual deliciousness / eye-appeal of food

Constructing healthy food names: On the sound symbolism of healthy food

Consumer responses to the use of artificial intelligence in luxury and non-luxury restaurants

Extrinsic Factors Underlying Food Valuation in the Human Brain

A sound brand name: The role of voiced consonants in pharmaceutical branding

Tasting prosody: Crossmodal correspondences between voice quality and basic tastes

Evaluation of energy density and macronutrients after extremely brief time exposure

Light colors and comfortable warmth: Crossmodal correspondences between thermal sensations and color lightness influence consumer behavior

Celebrity insects: Exploring the effect of celebrity endorsement on people’s willingness to eat insect-based foods

Anxiety increases visual attention to hedonic foods: A preliminary eye-tracking study on the impact of the interplay between integral and incidental affect on foods

The paradox of warmth: Ambient warm temperature decreases preference for savory foods

Neural mechanisms of perceptual and affective body-image disturbance during own-body and ideal-body estimation

How early acquired phonemes present in words (or brand names) can evoke the expectations of sweet tastes

Color‐nutrient associations: Implications for product design of dietary supplements

Assessing the Relationship Between Drive for Thinness and Taste–Shape Correspondences

A Sweet Voice: The Influence of Cross-Modal Correspondences Between Taste and Vocal Pitch on Advertising Effectiveness

Taste-shape correspondences in context

Diversity in gender and age, but not in race, enhances food purchase intentions in Japan

“Feminine = Healthy Food” stereotype: Impact of feminine brand personality on consumer attitudes toward healthier food brands

Effects of Simultaneously Performed Dual-Task Training with Aerobic Exercise and Working Memory Training on Cognitive Functions and Neural Systems in the Elderly

Evaluating brand names without vowels

Thinking fast, not slow: intuitive nutrition labels increase healthier food preferences under time pressure

Round Faces Are Associated with Sweet Foods: The Role of Crossmodal Correspondence in Social Perception

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