Reduced liking and wanting for high-caloric foods: The transfer effect of sensory-specific satiety through repeated imagination-Reference-Cited by-同舟云学术

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Reduced liking and wanting for high-caloric foods: The transfer effect of sensory-specific satiety through repeated imagination

Published:2023-10 Issue: Volume:111 Page:104987
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Qiu Linbo^ORCID,Wang Chujun,Wan Xiaoang^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference56 articles.

1. Imagined eating–An investigation of priming and sensory-specific satiety;Andersen;Appetite,2023

2. Increasing vegetable intakes: Rationale and systematic review of published interventions;Appleton;European Journal of Nutrition,2016

3. Critical review: Vegetables and fruit in the prevention of chronic diseases;Boeing;European Journal of Nutrition,2012

4. A systematic review and meta-analysis of the effectiveness of nudging to increase fruit and vegetable choice;Broers;The European Journal of Public Health,2017

5. What is healthy food? Objective nutrient profile scores and subjective lay evaluations in comparison;Bucher;Appetite,2015

Cited by 1 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. Nature's beauty versus urban bustle: Chinese folk music influences food choices by inducing mental imagery of different scenes;Appetite;2024-08

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