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Listar por autor "Spence, Charles"

Mostrando ítems 1-11 de 11

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 ...
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. ...
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, ...
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 ...
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 ...

Mostrando ítems 1-11 de 11

Listar por autor "Spence, Charles"

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Listar por autor "Spence, Charles"