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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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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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The connotative meanings of sound symbolism in brand names: A conceptual framework

Journal of business research, 2022-11, Vol.150, p.365-373

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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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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Tasting brands: Associations between brand personality and tastes

Journal of business research, 2023-02, Vol.156, p.113509, Article 113509

2023

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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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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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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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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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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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Disgust, Sadness, and Appraisal: Disgusted Consumers Dislike Food More Than Sad Ones

Frontiers in psychology, 2018-02, Vol.9, p.76-76

2018

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Common neural value representations of hedonic and utilitarian products in the ventral striatum: An fMRI study

Scientific reports, 2019-10, Vol.9 (1), p.1-10, Article 15630

2019

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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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The temperature of emotions

PloS one, 2021-06, Vol.16 (6), p.e0252408-e0252408

2021

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Facilitating animacy perception by manipulating stimuli exposure time

Frontiers in psychology, 2023-01, Vol.13, p.1017685-1017685

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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Cross-Modal Correspondences Between Temperature and Taste Attributes

Frontiers in psychology, 2020-09, Vol.11, p.571852-571852

2020

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How Semantically Labeled Scent-Gender Associations Influence the Evaluations of Scent and Texture

Frontiers in psychology, 2021-10, Vol.12, p.713329-713329

2021

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Does incidental pride increase competency evaluation of others who appear careless? Discrete positive emotions and impression formation

PloS one, 2019-08, Vol.14 (8), p.e0220883-e0220883

2019

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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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Evaluating replicability of ten influential research on sensory marketing

Frontiers in communication, 2022-10, Vol.7

2022

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

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

The connotative meanings of sound symbolism in brand names: A conceptual framework

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

Factors influencing the visual deliciousness / eye-appeal of food

Tasting brands: Associations between brand personality and tastes

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

Extrinsic Factors Underlying Food Valuation in the Human Brain

Tasting prosody: Crossmodal correspondences between voice quality and basic tastes

Evaluation of energy density and macronutrients after extremely brief time exposure

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

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

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

Disgust, Sadness, and Appraisal: Disgusted Consumers Dislike Food More Than Sad Ones

Common neural value representations of hedonic and utilitarian products in the ventral striatum: An fMRI study

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

The temperature of emotions

Facilitating animacy perception by manipulating stimuli exposure time

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

Cross-Modal Correspondences Between Temperature and Taste Attributes

How Semantically Labeled Scent-Gender Associations Influence the Evaluations of Scent and Texture

Does incidental pride increase competency evaluation of others who appear careless? Discrete positive emotions and impression formation

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

Evaluating replicability of ten influential research on sensory marketing

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