Some considerations in the measurement of emotions in sensory and consumer research-Reference-Cited by-同舟云学术

Some considerations in the measurement of emotions in sensory and consumer research

Published:2017-12 Issue: Volume:62 Page:360-368
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Prescott John

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference103 articles.

1. Feelings or words? Understanding the content in self-report ratings of experienced emotion;Barrett;Journal of Personality and Social Psychology,2004

2. Are emotions natural kinds?;Barrett;Perspectives in Psychological Science,2006

3. Solving the emotion paradox: Categorization and the experience of emotion;Barrett;Personality & Social Psychology Review,2006

4. Valence is a basic building block of emotional life;Barrett;Journal of Research in Personality,2006

5. Barrett, L.F. (2016). Emotion inside out: From cartoon neuroscience to the predictive brain. Paper presented at the 7th European Conference on Sensory and Consumer Research, 11–14th September, Dijon, France.

Cited by 71 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Packaging, perception, and acceptability: a comprehensive exploration of extrinsic attributes and consumer behaviours in novel food product systems;International Journal of Food Science & Technology;2024-09-02

2. Factors of food choice and nutritional intake of Brazilian older adults according sociodemographic and health characteristics;Appetite;2024-08

3. Chemosensory analysis of emotional wines: Merging of explicit and implicit methods to measure emotions aroused by red wines;Food Research International;2024-08

4. Music attributes and the perception of orange juice;International Journal of Gastronomy and Food Science;2024-06

5. Children’s physiological and behavioural response during the observation, olfaction, manipulation, and consumption of food products with varied textures. Part 2: Solid products;Food Quality and Preference;2024-06