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Skin conductance responses to oral stimuli: The role of taste quality and intensity, and personality traits

  • Published:2023-07 Issue: Volume:109 Page:104917
  • ISSN:0950-3293
  • Container-title:Food Quality and Preference
  • language:en
  • Short-container-title:Food Quality and Preference

Author:

Spinelli S.,Pierguidi L.,Gavazzi G.,Dinnella C.,De Toffoli A.,Prescott J.,Monteleone E.

Funder

European Commission

Fondazione Cassa di Risparmio di Firenze

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference92 articles.

1. Development of the Zuckerman–Kuhlman–Aluja personality questionnaire (ZKA–PQ): A factor/facet version of the Zuckerman-Kuhlman personality questionnaire (ZKPQ);Aluja;Journal of Personality Assessment,2010

2. On the evaluation of structural equation models;Bagozzi;Journal of the Academy of Marketing Science,1988

3. Astringency: Mechanisms and perception;Bajec;Critical Reviews in Food Science and Nutrition,2008

4. Navigating the science of emotion;Barrett,2021

5. Valid across-group comparisons with labeled scales: The gLMS versus magnitude matching;Bartoshuk;Physiology & Behavior,2004
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