A sip of joy: Straw materials can influence emotional responses to, and sensory attributes of cold tea (English)
- New search for: Pramudya, Ragita C.
- New search for: Singh, Asmita
- New search for: Seo, Han-Seok
- New search for: Pramudya, Ragita C.
- New search for: Singh, Asmita
- New search for: Seo, Han-Seok
In:
Food Quality and Preference
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88
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2020
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ISSN:
- Article (Journal) / Electronic Resource
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Title:A sip of joy: Straw materials can influence emotional responses to, and sensory attributes of cold tea
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Contributors:
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Published in:
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Publisher:
- New search for: Elsevier Ltd
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Publication date:2020-09-23
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 88
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
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Linking oral processing behavior to bolus properties and dynamic sensory perception of processed cheeses with bell pepper piecesAguayo-Mendoza, Monica G. / Chatonidi, Georgia / Piqueras-Fiszman, Betina / Stieger, Markus et al. | 2020
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A juicy orange makes for a tastier juice: The neglected role of visual material perception in packaging designDi Cicco, Francesca / Zhao, Yuguang / Wijntjes, Maarten W.A. / Pont, Sylvia C. / Schifferstein, Hendrik N.J. et al. | 2020
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The narcissistic wine consumer: How social attractiveness associated with wine prompts narcissists to engage in wine consumptionLunardo, Renaud / Jaud, David A. / Corsi, Armando Maria et al. | 2020
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Editorial Board| 2021
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Taste-shape correspondences in contextMotoki, Kosuke / Velasco, Carlos et al. | 2020
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Application of the CATA methodology with children: Qualitative approach on ballot development and product characterization of innovative productsRocha, Célia / Ribeiro, José Carlos / Costa Lima, Rui / Prista, Catarina / Raymundo, Anabela / Vaz Patto, Maria Carlota / Cunha, Luís Miguel et al. | 2020
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On the bright side: The influence of brightness on overall taste intensity perceptionvan der Heijden, Kimberley / Festjens, Anouk / Goukens, Caroline et al. | 2020
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Role of sustainability attributes and occasion matters in determining consumers’ beef choiceBurnier, Pedro Carvalho / Spers, Eduardo Eugênio / Barcellos, Marcia Dutra de et al. | 2020
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The influence of acute partial sleep deprivation on liking, choosing and consuming high- and low-energy foodsBenjamins, Jeroen S. / Hooge, Ignace T.C. / Benedict, Christian / Smeets, Paul A.M. / van der Laan, Laura N. et al. | 2020
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Give us today our daily bread: The effect of hunger on consumers’ visual attention towards bread and the role of time orientationGidlöf, Kerstin / Ares, Gastón / Aschemann-Witzel, Jessica / Otterbring, Tobias et al. | 2020
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Facilitators and inhibitors of organic food buying behaviorTandon, Anushree / Jabeen, Fauzia / Talwar, Shalini / Sakashita, Mototaka / Dhir, Amandeep et al. | 2020
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Intention to purchase wellbeing food among Korean consumers: An application of the Theory of Planned BehaviorLim, Hui-Rang / An, Soyoung et al. | 2020
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Larger serving size and seasoning’s role in consumer behaviors toward vegetablesLuu, Ly / Lee, Soo-Yeun / Nickols-Richardson, Sharon (Shelly) / Chapman-Novakofski, Karen et al. | 2020
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An application of definitive screening designs (DSDs) to a food product optimization and adaptations to jones & nachtsheim methodology for fitting DSD modelsFavre, Henrique / Chaves Neto, Anselmo et al. | 2020
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Individual differences in responsiveness to oral sensations and odours with chemesthetic activity: Relationships between sensory modalities and impact on the hedonic responsePiochi, Maria / Dinnella, Caterina / Spinelli, Sara / Monteleone, Erminio / Torri, Luisa et al. | 2020
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The color-flavor incongruency effect in visual search for food labels: An eye-tracking studyHuang, Jianping / Peng, Yubin / Wan, Xiaoang et al. | 2020
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A tale of 3 scales: How do the 9-pt, Labeled Affective Magnitude, and unstructured Visual Analog scales differentiate real product sets of fresh berries?Yeung, Henry F. / Homwongpanich, Kumpol / Michniuk, Elizabeth / Rovai, Dominic / Migliore, Massimo / Lammert, Amy / Lahne, Jacob et al. | 2020
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References to home-made and natural foods on the labels of ultra-processed products increase healthfulness perception and purchase intention: Insights for policy makingDevia, Gabriela / Forli, Stefani / Vidal, Leticia / Curutchet, María Rosa / Ares, Gastón et al. | 2020
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Liking for foods high in salt and fat is associated with a lower diet quality but liking for foods high in sugar is not – Results from the PREDISE studyCarbonneau, Elise / Lamarche, Benoît / Provencher, Véronique / Desroches, Sophie / Robitaille, Julie / Vohl, Marie-Claude / Bégin, Catherine / Bélanger, Mathieu / Couillard, Charles / Pelletier, Luc et al. | 2020
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Searching for the sound of premium beerAlmiron, Paula / Barbosa Escobar, Francisco / Pathak, Abhishek / Spence, Charles / Velasco, Carlos et al. | 2020
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Favoring plant instead of animal protein sources: Legitimation by authority, morality, rationality and story logicde Boer, Joop / Aiking, Harry et al. | 2020
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A sip of joy: Straw materials can influence emotional responses to, and sensory attributes of cold teaPramudya, Ragita C. / Singh, Asmita / Seo, Han-Seok et al. | 2020
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What factors affect consumers’ dining sentiments and their ratings: Evidence from restaurant online review dataTian, Guang / Lu, Liang / McIntosh, Christopher et al. | 2020
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Development of a deep multimodal hedonic recognition database for oral stimuliZhi, Ruicong / Wang, Chenyang / Hu, Xin / Zhou, Caixia / Liu, Mengyi / Zhao, Jingru / Zuo, Yiping et al. | 2020
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Determinants of fishery and aquaculture products consumption at home in the EU28Cantillo, Javier / Martín, Juan Carlos / Román, Concepción et al. | 2020
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The addition of spices and herbs to vegetables in the National School Lunch Program increased vegetable intake at an urban, economically-underserved, and predominantly African-American high schoolD'Adamo, Christopher R. / Parker, Elizabeth A. / McArdle, Patrick F. / Trilling, Ariel / Bowden, Brandin / Bahr-Robertson, Mary K. / Keller, Kathleen L. / Berman, Brian M. et al. | 2020
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Consumer acceptance of plant-forward recipes in a natural consumption settingSpencer, Molly / Rowe, Steven / Bonnell, Carrie / Dalton, Pamela et al. | 2020
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Distinguishing meat reducers from unrestricted omnivores, vegetarians and vegans: A comprehensive comparison of Australian consumersMalek, Lenka / Umberger, Wendy J. et al. | 2020
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Modulation of sweetness perception in confectionary applicationsKistler, Tobias / Pridal, Angela / Bourcet, Charlotte / Denkel, Christoph et al. | 2020
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Provision of visually appetising and high-energy maize soup as an in-between meal for older consumersZhou, Xiao / Hartvig, Ditte L. / Perez-Cueto, Federico J.A. / Bredie, Wender L.P. et al. | 2020
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Anchoring effect in judgments of objective fact and subjective preferenceAndersson, Hanna / Bökman, Fredrik / Wallhagen, Marita / Holmgren, Mattias / Sörqvist, Patrik / Ahonen-Jonnarth, Ulla et al. | 2020
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Sonic food words influence the experience of beverage healthfulnessArroyo, Christian / Arboleda, Ana M. et al. | 2020
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Forced Grouping: A new methodology to measure the similarity between products and predefined referencesNijhof, Anouk / te Woerd, Lorin / Rason, Jonathan / Worch, Thierry et al. | 2020
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Approach and avoidance motivation and interest in new foods: Introducing a measure of the motivation to eat new foodsNezlek, John B. / Forestell, Catherine A. / Cypryanska, Marzena et al. | 2020
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Food decision-making under time pressureHuseynov, Samir / Palma, Marco A. et al. | 2020
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Situational appropriateness of meat products, meat substitutes and meat alternatives as perceived by Dutch consumersElzerman, Johanna E. / Keulemans, Lenneke / Sap, Rosalie / Luning, Pieternel A. et al. | 2020
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Considering the application of a mixed reality context and consumer segmentation when evaluating emotional response to tea break snacksLow, Julia Y.Q. / Lin, Vivian H.F. / Jun Yeon, Liang / Hort, Joanne et al. | 2020