The Impact of Product Name on Dieters’ and Nondieters’ Food Evaluations and Consumption

By Çağlar Irmak, Beth Vallen, Stefanie Robinson. 2011

205 citations recorded by the source corpus.

Subfields: Experimental and Cognitive Psychology, Food Science, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/02ebf7195084028e9f047ee66d4d8a9ff64220d4

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Experimental and Cognitive Psychology

1. Blair Kidwell
2. J. Kees
3. Maura L. Scott
4. Peter C. Stewart
5. E. Goss
6. Laura Peracchio

In Food Science

1. Blair Kidwell
2. Peter C. Stewart
3. E. Goss

In Public Health, Environmental and Occupational Health

1. Maura L. Scott
2. Laura Peracchio
3. Beth Vallen
4. Melissa G. Bublitz

Citations in the corpus

• Plate shape and colour interact to influence taste and quality judgments (2013, background): “Specific contextual variables include, but are not limited to, background music [22]; the size, weight, and composition of cutlery [23]; a product’s packaging [24]; colour lighting [25]; and menu item naming [26].”
• Promoting positive change: Advancing the food well-being paradigm☆ (2013, background): “For some, consumption increases when foods are served in larger quantities (Wansink, 2004, 2006), when package cues suggest that a food is diet-appropriate (Scott, Nowlis, Mandel, & Morales, 2008), or when brand or product names imply healthfulness (Chandon & Wansink, 2007a; Irmak et al., 2011).”
• Assessing the impact of the tableware and other contextual variables on multisensory flavour perception (2012, unknown): “tain sensory expectations for the diner [62].”