Sushi at the beach : Effects of congruent and incongruent immersive contexts on food evaluations

Autor: Elizabeth H. Zandstra, R.A. de Wijk, Daisuke Kaneko, Garmt Dijksterhuis, G. van Bergen

Publikováno v: Food Quality and Preference, 91
Food Quality and Preference 91 (2021)

Prior research using immersive technology has shown that consumption contexts can be successfully recreated to elicit effects on hedonic food evaluations, but the food-specificity of these effects is as of yet unclear. The current study investigates

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20a24c1327fb50d3d9b82352b68c040b
https://research.wur.nl/en/publications/sushi-at-the-beach-effects-of-congruent-and-incongruent-immersive

Food perception and emotion measured over time in-lab and in-home

Autor: Elizabeth H. Zandstra, R.A. de Wijk, I. Schiona, Garmt Dijksterhuis, Michel Visalli, Daisuke Kaneko, M. van Zoggel

Publikováno v: Food Quality and Preference, 75, 170-178
Food Quality and Preference
Food Quality and Preference, Elsevier, 2019, 75, pp.170-178. ⟨10.1016/j.foodqual.2019.02.019⟩
Food Quality and Preference 75 (2019)

International audience; Background: Real-life human eating behaviour does not take place in a vacuum, rather it happens in context. The context in which consumers eat their foods influences the acceptance of the consumed foods. Consequently, consumer

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d06fd7255f43624eadfb18507266b4f4
https://research.wur.nl/en/publications/food-perception-and-emotion-measured-over-time-in-lab-and-in-home

Can food choice be influenced by priming with food odours?

Autor: Federico J.A. Perez-Cueto, R.A. de Wijk, Ilse A. Polet, Monique H. Vingerhoeds, M.R. Mors

Publikováno v: Food Quality and Preference, 66, 148-152
Food Quality and Preference 66 (2018)

Recent research suggests that non-attentively perceived odours may significantly influence people’s food choices. This study’s aim was to examine the effects of different types of non-attentively perceived food odours, namely, bread odour and cuc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7923288643ac358240a6060586e0a7a4
https://research.wur.nl/en/publications/can-food-choice-be-influenced-by-priming-with-food-odours

Habituation and adaptation to odors in humans

Autor: R.A. de Wijk, Robert Pellegrino, Charlotte Sinding, Thomas Hummel

Publikováno v: Physiology and Behavior
Physiology and Behavior, Elsevier, 2017, 177, pp.13-19. ⟨10.1016/j.physbeh.2017.04.006⟩
Physiology and Behavior, Elsevier, 2017, 177, pp.13-19. 〈10.1016/j.physbeh.2017.04.006〉
Physiology and Behavior, 177, 13-19
Physiology and Behavior 177 (2017)

indexation en cours; Habituation, or decreased behavioral response, to odors is created by repeated exposure and several detailed characteristics, whereas adaptation relates to the neural processes that constitute this decrease in a behavioral respon

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f81b9af083a60dfc5d19369d514732cf
https://hal.archives-ouvertes.fr/hal-01551066

Persistence of oral coatings of CMC and starch-based custard desserts

Autor: Jon F. Prinz, C. Kapper, R.A. de Wijk, P. Borsboom

Publikováno v: Food Hydrocolloids 23 (2009) 3
Food Hydrocolloids, 23(3), 896-900
Food Hydrocolloids, 3, 23, 896-900

Food coatings that remain after swallowing starch-based or CMC-based custard desserts were investigated for 19 subjects. Foods were orally processed for 5 s using a pre-defined protocol, after which the food was swallowed. The remaining food coating

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd7237477f1e1f8ad88bdda74832ad6d
https://doi.org/10.1016/j.foodhyd.2008.05.007