Zobrazeno 1 - 10
of 152
pro vyhledávání: '"Hendrik N.J. Schifferstein"'
Autor:
Hendrik N.J. Schifferstein
Publikováno v:
Cleaner and Responsible Consumption, Vol 12, Iss , Pp 100184- (2024)
People waste a lot of food, especially at the consumption stage in consumer households. Despite the urgency of this topic, little is known about how consumers use visual inspection to decide to throw away fruits and vegetables at different stages of
Externí odkaz:
https://doaj.org/article/694e4db9cbcc452fa78cae61479aa5c2
Publikováno v:
She Ji: The Journal of Design, Economics and Innovation, Vol 8, Iss 1, Pp 118-146 (2022)
This article introduces the concept of mood sensitivity: a service agent’s ability to detect mood during service encounters and customize their interaction style accordingly, with the purpose of improving service encounters as a whole. We report on
Externí odkaz:
https://doaj.org/article/868b24dd2b1d4f62af0bc557440cfcc9
Publikováno v:
Journal of Functional Foods, Vol 86, Iss , Pp 104734- (2021)
Although governments have implemented regulations to inform consumers on important product properties and protect consumers from deceptive information, empirical research on how consumers perceive, interpret and experience food packages have shown fr
Externí odkaz:
https://doaj.org/article/ce4783afc2cc4e27a147aae9ad7a034e
Publikováno v:
Food Quality and Preference, 108
The market growth of plant-based alternatives to animal food products pushes agencies around the world to discuss specific regulations regarding their communication, terminology, and packaging design. We created and tested 18 packages of plant-based
Publikováno v:
International Journal of Food Design, Vol 6, Iss 1, Pp 67-101 (2021)
International Journal of Food Design, 6(1)
International Journal of Food Design, 6(1)
Disgust is a strong emotion of aversion. In the context of food, it is often referred to as a guardian of the mouth, preventing close contact with pathogens and the accidental consumption of poisons. However, disgust can also create a certain level o
Publikováno v:
Food Quality and Preference, 97
Food Quality and Preference, 97:104458. ELSEVIER SCI LTD
Food Quality and Preference, 97:104458. ELSEVIER SCI LTD
Commercial food packages may contain multiple messages. Packaging designers try to integrate all messages into a coherent design. Designers may use text, images or stylistic features, but these mediums may differ in their suitability to communicate s
Publikováno v:
Journal of Culinary Science and Technology, 20(4)
This systematic overview tries to link scientific knowledge on human perception and appreciation mechanisms to culinary practices. We discuss the roles of the human senses during eating, starting out with basic mechanisms of taste and smell perceptio
Publikováno v:
International Journal of Food Design, Vol 4, Iss 2, Pp 101-138 (2019)
What makes food design different from other types of industrial product design? Based on over twenty years of professional design practice and food experience research, the authors present a variety of insights ‐ clustered in five overarching theme
Publikováno v:
Appetite, 165
An increasing number of people tend to eat alone due to social changes and an altered attitude towards cooking and eating practices. Anecdotal reports indicate that solo diners tend to use information and communication technology devices, for example
Autor:
Emily Ballantyne-Brodie, Ricardo Bonacho, Jess Canose, Paola Carrabba, Alessio Cavicchi, Angela Colucci, Massimo Curatella, Jonathan Deutsch, Ernesto di Renzo, Dentoni Domenico, Franco Fassio, Allievi Francesca, Recanati Francesca, Benjamin Fulton, Lucio Fumagalli, Judith Glover, Massimo Iannetta, Colin Johnson, Pilař Ladislav, Gurpinder Singh Lalli, Adrian Lebendiker, Patrizia Marti, Chalupová Martina, Sonia Massari, Kelly McFarland, Fabio Pistella, Annamaria Recupero, Pedro Reissig, Alexandra Romey, Luigi Rossi, Fabrizio Rufo, Cristina Santini, Paola Sarcina, Hendrik N.J. Schifferstein, Lucio Sepede, Lorenza Maria Sganzetta, Nancy Snow, Andrea Sonnino, Rojík Stanislav, Marco Valentec, Marialba Ventricelli, Mandee Wieand
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d2082e1471a56c2a813db606f72806f
https://doi.org/10.1016/b978-0-12-817821-8.09991-4
https://doi.org/10.1016/b978-0-12-817821-8.09991-4