Development of Food Preferences
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-319-75388-1_24-3
Reference92 articles.
1. Addessi, E., Galloway, A. T., Visalberghi, E., & Birch, L. L. (2005). Specific social influences on the acceptance of novel foods in 2-5-year-old children. Appetite, 45(3), 264–271. https://doi.org/10.1016/j.appet.2005.07.007
2. Anzman-Frasca, S., Savage, J. S., Marini, M. E., Fisher, J. O., & Birch, L. L. (2012). Repeated exposure and associative conditioning promote preschool children’s liking of vegetables. Appetite, 58(2), 543–553. https://doi.org/10.1016/j.appet.2011.11.012
3. Baeyens, F., Crombez, G., van den Bergh, O., & Eelen, P. (1988). Once in contact always in contact: Evaluative conditioning is resistant to extinction. Advances in Behavioural Research and Therapy, 10, 179–199.
4. Baeyens, F., Vansteenwegen, D., & De Houwer, J. (1996). Observational conditioning of food valence in humans. Appetite, 27, 235–250.
5. Batsell, W. R., & Brown, A. S. (1998). Human flavor-aversion learning: A comparison of traditional aversions and cognitive aversions. Learning and Motivation, 29, 383–396.
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