1. Blomqvist, E. H., Bramerson, A., Stjarne, P., & Nordin, S. (2004). Consequences of olfactory loss and adopted coping strategies. Rhinology, 42, 189–194.
2. Brakus, J. J., Schmitt, B. H., & Zarantonello, L. (2009). Brand experience: What is it? How is it measured? Does it affect loyalty? Journal of Marketing, 73(May), 52–68.
3. Breuer, C. (2018). (Food) design for bliss (Master thesis). Delft University of Technology, Delft, The Netherlands.
4. Bryant, F. B., & Veroff, J. (2007). Savoring: A new model of positive experience. Mahwah: Lawrence Erlbaum.
5. Camere, S., Schifferstein, H. N. J., & Bordegoni, M. (2018). From abstract to tangible: Supporting the materialization of experiential visions with the experience map. International Journal of Design, 12(2), 51–73.