Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Mailin Lemke"'
Publikováno v:
Frontiers in Artificial Intelligence, Vol 5 (2022)
Persuasion can be defined as an active attempt by a person to change the behavior and attitudes of others. The purposive attempt to influence one's behavior can originate from different areas, and people who are able to do so are often referred to as
Externí odkaz:
https://doaj.org/article/c14bb273acfe41d9b8f723854dcf3c4e
Publikováno v:
Frontiers in Computer Science, Vol 4 (2022)
The consumption of a solo meal is often subject to negative associations. Studies indicate that solo diners use information and communication technology (ICT) devices such as smartphones, to mitigate negative experiences such as boredom and lonelines
Externí odkaz:
https://doaj.org/article/bc91bd6668934f1d87ba1bd8a1ce6680
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
Autor:
Mailin Lemke, Roelof A. J. de Vries
Publikováno v:
Frontiers in Computer Science, Vol 3 (2021)
Theories from psychology or the social sciences are commonly used as a starting point when designing persuasive technologies that aim to evoke a specific behavior change. Ideally, using these theories would (1) help guide the design of the persuasive
Externí odkaz:
https://doaj.org/article/4deb6af90e5648c3ab9e112fc56501ec
Autor:
Khawla Alhasan, Eleonora Ceccaldi, Alexandra Covaci, Maurizio Mancini, Ferran Altarriba Bertran, Gijs Huisman, Mailin Lemke, Chee Siang Ang
Publikováno v:
Proceedings of the ACM on Human-Computer Interaction. 6:1-24
With one-person households being increasingly common and Covid-19 lockdown policies forcing people to stay home, remote dining has become common practice for many, who take it as an opportunity to connect with others in times of loneliness. Sharing m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f27ea51913d639a778d11c00c0a2eeee
https://doi.org/10.1145/3549517
https://doi.org/10.1145/3549517
Autor:
Bas De Boer, Mailin Lemke
Publikováno v:
Design Issues: history/theory/criticism, 38(3)
Design issues, 38(3), 20-33. MIT Press
Design issues, 38(3), 20-33. MIT Press
Disgust is commonly understood as an emotion of aversion. However, people seem to eat certain food items not despite containing disgust eliciting features but because of them. In this paper, we introduce the term aesthetic disgust to capture this phe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b897adad8281b0f44d1328d9bf6e128
http://www.scopus.com/inward/record.url?scp=85133408798&partnerID=8YFLogxK
http://www.scopus.com/inward/record.url?scp=85133408798&partnerID=8YFLogxK
Publikováno v:
Proceedings of DRS.
Stroke causes damage to the brain, often resulting in weakness or paralysis on one side of the body. Everyday objects such as smartphones can play an im-portant role after a stroke facilitating participation in daily activities. However, commercial s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6805d31db016593c578dadf8caadfdd5
https://doi.org/10.21606/drs.2022.255
https://doi.org/10.21606/drs.2022.255
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f6c43a52af6733a0e4f0b7a0178ad512
https://www.ingentaconnect.com/content/10.1386/ijfd_00025_1
https://www.ingentaconnect.com/content/10.1386/ijfd_00025_1
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4cbd0bde57c06e82f52a418ed7e92211
https://cris.maastrichtuniversity.nl/en/publications/61273efb-30bd-406d-9f89-839984362d14
https://cris.maastrichtuniversity.nl/en/publications/61273efb-30bd-406d-9f89-839984362d14
No description supplied
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f2f3a17f2ffadfc43f1ec46305761d9
