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Listar por autor "Piqueras Fiszman, Betina"

Mostrando ítems 1-19 de 19

An exploratory study on the use of digital sculpting in conceptual product design

Alcaide Marzal, Jorge; Diego-Mas, Jose Antonio; Asensio Cuesta, Sabina; Piqueras Fiszman, Betina (Elsevier, 2013-03)

The product design process involves intensive manipulation of graphical data, from pencil sketches to CAD files. The use of graphic software is common among professionals in this field. Despite this, the conceptual design ...
Crossmodal correspondences in product packaging. Assessing color-flavor correspondences for potato chips (crisps)

Piqueras Fiszman, Betina; Spence, Charles (ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD, 2011)

[EN] We report a study designed to investigate consumers' crossmodal associations between the color of packaging and flavor varieties in crisps (potato chips). This product category was chosen because of the long-established ...
DO THE MATERIAL PROPERTIES OF CUTLERY AFFECT THE PERCEPTION OF THE FOOD YOU EAT? AN EXPLORATORY STUDY

Piqueras Fiszman, Betina; Spence, C. (Wiley, 2011-10)

Our perception of food depends both on the contextual conditions in which it is presented and on the way the food is consumed; hence, the current trend toward investigating these contextual variables in empirical research. ...
Does the weight of the dish influence our perception of food?

Piqueras Fiszman, Betina; Harrar, Vanessa; Alcaide Marzal, Jorge; Spence, Charles (Elsevier, 2011-12)

In many categories, weight has been found to influence how users perceive and appraise products. However, to date, the influence of the weight of the dish in which food is served on people's perception has not been studied ...
Exploring implicit and explicit crossmodal colour–flavour correspondences in product packaging

Piqueras Fiszman, Betina; Velasco, Carlos; Spence, Charles (Elsevier, 2012-09)

We report a study designed to investigate consumers' crossmodal associations between the colour of product packaging and flavour varieties in crisps (potato chips) among Colombian and British consumers, using two methods. ...
Food labels: Do consumers perceive what semiotics want to convey?

Ares, Gaston; Piqueras Fiszman, Betina; Varela Tomasco, Paula Alejandra; Morant Marco, Ricardo; Martín López, Arantxa; Fiszman Dal Santo, Susana (Elsevier, 2011-10)

In this research work, a multidisciplinary approach was applied to answer the question: do consumers perceive what semiotics want to convey? The idea behind was to determine if consumers' expectations and associations ...
How does the science of physical and sensory properties contribute to gastronomy and culinary art?

Piqueras Fiszman, Betina; Varela, Paula; Fiszman Dal Santo, Susana (Taylor & Francis, 2013)

What occurs in a physical properties and sensory research laboratory is relevant to food developers, chefs, and others working in the hospitality/culinary sector as well as to any curious food lover. Thanks to the contributions ...
How is an ideal satiating yogurt described? A case study with added-protein yogurts

Morell Esteve, Pere; Piqueras Fiszman, Betina; Hernando Hernando, Mª Isabel; Fiszman Dal Santo, Susana (Elsevier, 2015-12)

Protein is recognized as the macronutrient with the highest satiating ability. Yogurt can be an excellent basis for designing satiating food as it is protein-based food product. Five different set-type yogurts were formulated ...
Is it the plate or is it the food? Assessing the influence of the color (black or white) and shape of the plate on the perception of the food placed on it

Piqueras Fiszman, Betina; Alcaide Marzal, Jorge; Roura, Elena; Spence, Charles (Elsevier, 2012-04)

Our perception of food is affected by the sensory properties of the food itself, together with our expectations about the food and other contextual factors. The latter are especially relevant in the restaurant setting, ...
More than meets the mouth: Assessing the impact of the extrinsic factors on the multisensory perception of food products

Piqueras Fiszman, Betina (Universitat Politècnica de València, 2012-12-11)

En un contexto dado, nuestra percepción de un estímulo (en el presente marco, un producto alimenticio) se ve afectada, en primer lugar, por sus diversas propiedades sensoriales (extrínsecas e intrínsecas). Las características ...
On the colour and shape of still and sparkling water: Insights from online and laboratory-based testing

Ngo, Mary Kim; Piqueras Fiszman, Betina; Spence, Charles (Elsevier, 2012-06)

We report the results of a quick and simple online questionnaire designed to rapidly assess the crossmodal correspondences that exist between the oral-somatosensory experiences associated with still and sparkling water and ...
SEMIOTICS AND PERCEPTION: DO LABELS CONVEY THE SAME MESSAGES TO OLDER AND YOUNGER CONSUMERS?

Piqueras Fiszman, Betina; Ares, G.; Varela, P. (Wiley, 2011-06)

In this competitive world, a package has only a few seconds to make an impact and catch the consumer's eye. In that time, a successful label should communicate its message and convince the shopper. Considering the importance ...
Tasting spoons: Assessing how the material of a spoon affects the taste of the food

Piqueras Fiszman, Betina; Laughlin, Zoe; Miodownik, Mark; Spence, Charles (Elsevier, 2012-04)

This study investigated the effect that the taste of certain metals has on the perception of food. Four spoons plated with different metals (gold, copper, zinc, and stainless steel) were used to taste cream samples having ...
The influence of the feel of product packaging on the perception of the oral-somatosensory texture of food

Piqueras Fiszman, Betina; Spence, Charles (Elsevier, 2012-10)

Most of the published research on the perception of food texture has focused on what happens in-mouth during consumption. It is, however, important to note that people's judgments of food texture can also be influenced by ...
The weight of the bottle as a possible extrinsic cue with which to estimate the price (and quality) of the wine? Observed correlations

Piqueras Fiszman, Betina; Spence, Charles (Elsevier, 2012-07)

We report a study designed to assess whether there is any 'weight' to the claim that better (or, at the very least, more expensive) wines come in heavier bottles. A field study was conducted in an independent wine retailer ...
The weight of the container influences expected satiety, perceived density, and subsequent expected fullness

Piqueras Fiszman, Betina; Spence, Charles (ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD, 2012)

[EN] We report a study designed to investigate the influence of the weight of the container on expected satiety prior to tasting the food within and on the perceived density of the food and any feelings of fullness expected ...
THERE S MORE TO TASTE IN A COLOURED BOWL

Harrar, Vanessa; Piqueras Fiszman, Betina; Spence, Charles (SAGE Publications (UK and US), 2011)

[EN] The flavour and pleasantness of food and drinks are affected by their colour, their texture or crunch, and even by the shape and weight of the plate or glass. But, can the colour of the bowl also affect the taste of ...
Using combined eye tracking and word association in order to assess novel packaging solutions: A case study involving jam jars

Piqueras Fiszman, Betina; Velasco, Carlos; Salgado-Montejo, Alejandro; Spence, Charles (Elsevier, 2013-04)

The present study utilized the techniques of eye tracking and word association in order to collect attentional information and freely-elicited associations from consumers in response to changing specific attributes of the ...
¿QUÉ MENSAJE TRANSMITEN LAS ETIQUETAS DE YOGUR? UN ANÁLISIS SEMIÓTICO

Varela Tomasco, Paula Alejandra; Piqueras Fiszman, Betina; Ares, Gastón; Morant, Ricard; Fiszman Dal Santo, Susana (2011-03)

En el presente estudio, se analizaron los elementos no verbales de las etiquetas de yogures naturales, evitando así la influencia de imágenes más obvias o directas como frutas, cereales, u otros ingredientes. Los ...

Mostrando ítems 1-19 de 19

Listar por autor "Piqueras Fiszman, Betina"

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Listar por autor "Piqueras Fiszman, Betina"