Zobrazeno 1 - 10
of 82
pro vyhledávání: '"Daisuke, Kaneko"'
Autor:
Erik Van der Burg, Alexander Toet, Zahra Abbasi, Anne-Marie Brouwer, Jan B. F. Van Erp, Victor L. Kallen, Daisuke Kaneko, Youjin (Eugene) Kim, Marise Kinnear, Henriëtte L. de Kock, Dyah Kusbiantari, Tzong-Ru Lee, Yingxuan Liu, Bohdan L. Luhovyy, Emily MacEachern, Abadi Gebre Mezgebe, Rouja Nikolova, Ganiyat Olatunde, Wilis Srisayekti, Muhammad Rizwan Tahir, Shota Ushiama, Merve Aslıhan Yürek
Publikováno v:
Humanities & Social Sciences Communications, Vol 8, Iss 1, Pp 1-11 (2021)
Abstract How we perceive the world is not solely determined by our experiences at a given moment in time, but also by what we have experienced in our immediate past. Here, we investigated whether such sequential effects influence the affective apprai
Externí odkaz:
https://doaj.org/article/0b5a69af430d4ae687edac1643cf6a92
Publikováno v:
Frontiers in Computer Science, Vol 4 (2022)
Frontal alpha asymmetry refers to the difference between the right and left alpha activity over the frontal brain region. Increased activity in the left hemisphere has been linked to approach motivation and increased activity in the right hemisphere
Externí odkaz:
https://doaj.org/article/e8c6e8ac5cee42fd97b6aa4492d92575
Autor:
Alexander Toet, Erik Van der Burg, Tim J. Van den Broek, Daisuke Kaneko, Anne-Marie Brouwer, Jan B. F. Van Erp
Publikováno v:
Foods, Vol 11, Iss 7, p 972 (2022)
Reflecting the two main prevailing and opposing views on the nature of emotions, emotional responses to food and beverages are typically measured using either (a) a categorical (lexicon-based) approach where users select or rate the terms that best e
Externí odkaz:
https://doaj.org/article/1bfc6a94aea94abda083d0e7abb38705
Autor:
Daisuke Kaneko, Anne-Marie Brouwer, Maarten Hogervorst, Alexander Toet, Victor Kallen, Jan B. F. van Erp
Publikováno v:
Frontiers in Psychology, Vol 11 (2020)
Emotional state during food consumption is expected to affect food pleasantness. We hypothesize that a negative emotional state reduces food pleasantness and more so for novel foods than for familiar foods because novel foods have not yet been associ
Externí odkaz:
https://doaj.org/article/e5812aabb7614ed391d27f373fc5a3d1
Autor:
Rene A. de Wijk, Shota Ushiama, Meeke Ummels, Patrick Zimmerman, Daisuke Kaneko, Monique H. Vingerhoeds
Publikováno v:
Foods, Vol 10, Iss 6, p 1345 (2021)
Food experiences are not only driven by the food’s intrinsic properties, such as its taste, texture, and aroma, but also by extrinsic properties such as visual brand information and the consumers’ previous experiences with the foods. Recent devel
Externí odkaz:
https://doaj.org/article/63d5a69e09274a4b9749027301275481
Autor:
Anne-Marie Brouwer, Jasper J. van Beers, Priya Sabu, Ivo V. Stuldreher, Hilmar G. Zech, Daisuke Kaneko
Publikováno v:
Foods, Vol 10, Iss 7, p 1440 (2021)
Implicit (‘unconscious’) approach–avoidance tendencies towards stimuli can be measured using the Approach Avoidance Task (AAT). We recently expanded a toolbox for analyzing the raw data of a novel, mobile version of the AAT (mAAT), that asks pa
Externí odkaz:
https://doaj.org/article/2ab6f2c7a37849d090889572734d2ff2
Autor:
Alexander Toet, Daisuke Kaneko, Inge de Kruijf, Shota Ushiama, Martin G. van Schaik, Anne-Marie Brouwer, Victor Kallen, Jan B. F. van Erp
Publikováno v:
Frontiers in Psychology, Vol 10 (2019)
We present CROCUFID: a CROss-CUltural Food Image Database that currently contains 840 images, including 479 food images with detailed metadata and 165 images of non-food items. The database includes images of sweet, savory, natural, and processed foo
Externí odkaz:
https://doaj.org/article/a1973d1d49c4434daf068158fef1a63e
Publikováno v:
Food quality and preference, 106:104805, 1-10. Elsevier
Humans differ strongly in their willingness to try novel foods. Hesitance to try new foods is referred to as food neophobia. Understanding food neophobia is important, as it can be a significant barrier to adopt a healthy, balanced or plant-based die
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::430ba68d91c94114903a8d608d4bedcf
https://research.utwente.nl/en/publications/094af2ac-d9b8-44e1-8552-65cd718481e9
https://research.utwente.nl/en/publications/094af2ac-d9b8-44e1-8552-65cd718481e9
Autor:
Alexander Toet, Daisuke Kaneko, Shota Ushiama, Sofie Hoving, Inge de Kruijf, Anne-Marie Brouwer, Victor Kallen, Jan B. F. van Erp
Publikováno v:
Frontiers in Psychology, Vol 9 (2018)
Research on food experience is typically challenged by the way questions are worded. We therefore developed the EmojiGrid: a graphical (language-independent) intuitive self-report tool to measure food-related valence and arousal. In a first experimen
Externí odkaz:
https://doaj.org/article/98c581aed0454143a5ce85948d530b50
Publikováno v:
Frontiers in Psychology, Vol 9 (2018)
Besides sensory characteristics of food, food-evoked emotion is a crucial factor in predicting consumer's food preference and therefore in developing new products. Many measures have been developed to assess food-evoked emotions. The aim of this lite
Externí odkaz:
https://doaj.org/article/5e908bcdc47e45c5bb57ea0560b0fed7