Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Federico J. A. Perez-Cueto"'
Autor:
Eeva Rantala, Saara Vanhatalo, Federico J. A. Perez-Cueto, Jussi Pihlajamäki, Kaisa Poutanen, Leila Karhunen, Pilvikki Absetz
Publikováno v:
BMC Public Health, Vol 23, Iss 1, Pp 1-22 (2023)
Abstract Background Altering the choice architecture of decision contexts can assist behaviour change, but the acceptability of this approach has sparked debate. Considering hypothetical interventions, people generally welcome the approach for promot
Externí odkaz:
https://doaj.org/article/8fad30a85fcb4298862782336b3e11c9
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
Over one fourth of today's greenhouse gas emissions are the result of agriculture, with the production of meat representing a large portion of this carbon footprint. As the wealth of low- and middle-income countries continues to increase, the demand
Externí odkaz:
https://doaj.org/article/09dd3cf099cc46e294e18e00ffa77786
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-11 (2022)
Abstract This study investigates the impact of an efficacy-focused virtual reality (VR) intervention designed according to instructional design principles on eating behavior. In the preregistered intervention study, psychology students were randomly
Externí odkaz:
https://doaj.org/article/49d5aaf323ff4637873a8f50eb04cb01
Publikováno v:
Beverages, Vol 7, Iss 2, p 40 (2021)
The current article is aimed at systematically reviewing the research methods used for food pairing with coffee, tea, wine, and beer. The primary aim of this review was to elucidate the state-of-the-art methods used for analysing food and beverage pa
Externí odkaz:
https://doaj.org/article/c1956c0ed591402b94f675e9f61986c2
Publikováno v:
Foods, Vol 9, Iss 4, p 465 (2020)
This study was designed to assess whether the combined effect of taste-congruent and incongruent extrinsic visual cues presented in virtual reality (VR) influences the perception of sweetness and product liking. Three VR environments (sweet-congruent
Externí odkaz:
https://doaj.org/article/c91de546a42d4a86b3f7cf3b35675c22
Autor:
Listia Rini, Joachim J. Schouteten, Ilona Faber, Kai-Brit Bechtold, Federico J. A. Perez-Cueto, Xavier Gellynck, Hans De Steur
Publikováno v:
SUSTAINABILITY
Sustainability; Volume 15; Issue 1; Pages: 306
Rini, L, Schouteten, J J, Faber, I, Bechtold, K-B, Perez-Cueto, F J A, Gellynck, X & De Steur, H 2023, ' Identifying the Key Success Factors of Plant-Based Food Brands in Europe ', Sustainability (Switzerland), vol. 15, no. 1, 306 . https://doi.org/10.3390/su15010306
Sustainability; Volume 15; Issue 1; Pages: 306
Rini, L, Schouteten, J J, Faber, I, Bechtold, K-B, Perez-Cueto, F J A, Gellynck, X & De Steur, H 2023, ' Identifying the Key Success Factors of Plant-Based Food Brands in Europe ', Sustainability (Switzerland), vol. 15, no. 1, 306 . https://doi.org/10.3390/su15010306
Plant-based food (PBF) is on the rise as an alternative for animal-based food. Europe is leading in the market size compared with the global market. However, the high failure rate for new food products is challenging the success of new PBF in the mar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1376a0215539a4bf4baebe26a583f514
https://hdl.handle.net/1854/LU-01GSFWE74EG4AH148D2BEBH7H1
https://hdl.handle.net/1854/LU-01GSFWE74EG4AH148D2BEBH7H1
Publikováno v:
Plechatá, A, Morton, T, Perez-Cueto, F J A & Makransky, G 2022, ' Why just Experience the Future when you can Change it : Virtual Reality can Increase Pro-Environmental Food Choices through Self-Efficacy ', Technology, Mind and Behavior, vol. 3, no. 4 . https://doi.org/10.1037/tmb0000080
Immersive Virtual Reality (IVR) has the potential to play an important role in increasing environmental literacy by providing individuals the opportunity to experience plausible scenarios of climate change directly. However, there is currently little
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::290f0852b0d37d1cd3fac0ef6f2adbe6
https://doi.org/10.1037/tmb0000080
https://doi.org/10.1037/tmb0000080
Publikováno v:
Technology, Mind, and Behavior. 3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b4e0a3102bd310a8fd97303068db843
https://doi.org/10.1037/tmb0000080.supp
https://doi.org/10.1037/tmb0000080.supp
Publikováno v:
Faber, I, Bjørner, T, Buch-Andersen, T & Perez-Cueto, F J A 2022, ' Associations among social engagement, meal-related behaviour, satisfaction with food-related life and wellbeing in Danish older adults living alone ', Nutrition Bulletin, vol. 47, no. 3, pp. 346–355 . https://doi.org/10.1111/nbu.12573
Faber, I, Bjørner, T, Buch-Andersen, T & Perez-Cueto, F J A 2022, ' Associations among social engagement, meal-related behaviour, satisfaction with food-related life and wellbeing in Danish older adults living alone ', Nutrition Bulletin, vol. 47, pp. 346–355 . https://doi.org/10.1111/nbu.12573
Faber, I, Bjørner, T, Buch-Andersen, T & Perez-Cueto, F J A 2022, ' Associations among social engagement, meal-related behaviour, satisfaction with food-related life and wellbeing in Danish older adults living alone ', Nutrition Bulletin, vol. 47, pp. 346–355 . https://doi.org/10.1111/nbu.12573
The present study aimed at exploring associations among meal-related behaviour,social engagement factors, satisfaction with food-related life (SWFL) to assessfood-related wellbeing and subjective wellbeing in Danish older adults living alone. Three h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da7439c6011910355dffd709905e2e2d
https://vbn.aau.dk/da/publications/61c90592-44b6-43d4-ac81-a85c409547ed
https://vbn.aau.dk/da/publications/61c90592-44b6-43d4-ac81-a85c409547ed
Publikováno v:
Beverages, Vol 7, Iss 40, p 40 (2021)
Rune, C J B, Münchow, M & Pérez-Cueto, F J A 2021, ' Systematic Review of Methods Used for Food Pairing with Coffee, Tea, Wine, and Beer ', Beverages, vol. 7, no. 2, 40 . https://doi.org/10.3390/beverages7020040
Rune, C J B, Münchow, M & Perez-Cueto, F J A 2021, ' Systematic Review of Methods Used for Food Pairing with Coffee, Tea, Wine, and Beer ', Beverages, vol. 7, no. 2, 40 . https://doi.org/10.3390/beverages7020040
Rune, C J B, Münchow, M & Pérez-Cueto, F J A 2021, ' Systematic Review of Methods Used for Food Pairing with Coffee, Tea, Wine, and Beer ', Beverages, vol. 7, no. 2, 40 . https://doi.org/10.3390/beverages7020040
Rune, C J B, Münchow, M & Perez-Cueto, F J A 2021, ' Systematic Review of Methods Used for Food Pairing with Coffee, Tea, Wine, and Beer ', Beverages, vol. 7, no. 2, 40 . https://doi.org/10.3390/beverages7020040
The current article is aimed at systematically reviewing the research methods used for food pairing with coffee, tea, wine, and beer. The primary aim of this review was to elucidate the state-of-the-art methods used for analysing food and beverage pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2a1ae32c1a8314155783c04f624b592
https://www.mdpi.com/2306-5710/7/2/40
https://www.mdpi.com/2306-5710/7/2/40