Developing a reduced consumer-led lexicon to measure emotional response to beer-Reference-Cited by-同舟云学术

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Developing a reduced consumer-led lexicon to measure emotional response to beer

Published:2015-10 Issue: Volume:45 Page:100-112
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Chaya Carolina,Eaton Curtis,Hewson Louise,Vázquez Rocío Fernández,Fernández-Ruiz Virginia,Smart Katherine A.,Hort Joanne

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference49 articles.

1. Sex differences in emotionality – Multidimensional approach;Allen;Human Relations,1976

2. The development of an emotion lexicon for the coffee drinking experience;Bhumiratana;Food Research International,2014

3. Measuring the emotional response to beer and the relative impact of sensory and packaging cues;Chaya;Journal of the American Society of Brewing Chemists,2015

4. Mapping the semantic space for the subjective experience of emotional responses to odors;Chrea;Chemical Senses,2009

5. Comparison of methods used to study consumer emotions associated with fragrance;Churchill;Food Quality and Preference,2010

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2. El uso del lenguaje persuasivo en la comercialización de frutas: Estudio contrastivo (inglés-español);Cadernos de Tradução;2024-04-10

3. Image‐based evaluation of beers at an online Pint of Science festival using projective mapping, check‐all‐that‐apply, and acceptability;Journal of Sensory Studies;2023-05-04

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5. Measure of the Verbal Emotional Responses Triggered by Food Products;Consumer Research Methods in Food Science;2023

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