Art on the plate: Effect of balance and color on attractiveness of, willingness to try and liking for food
By D. Zellner, Mia Lankford, L. Ambrose, P. Locher. 2010
110 citations recorded by the source corpus.
Subfields: Experimental and Cognitive Psychology, Sensory Systems, Social Psychology
View Paper: https://www.semanticscholar.org/paper/187b23be315ba5346cda27c8430314820cef4652
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
- Carlos Velasco
- Charles Spence
- Yi-Chuan Chen
- Mirjam Keetels
- Jean H. M. Vroomen
- Camille Koppen
- Jeroen J. Stekelenburg
- Andy Woods
In Sensory Systems
- Carlos Velasco
- Charles Spence
- Yi-Chuan Chen
- Mirjam Keetels
- Andy Woods
- Jean H. M. Vroomen
- Jeroen J. Stekelenburg
- Mary K. Ngo
In Social Psychology
- Carlos Velasco
- Charles Spence
- Camille Koppen
- Yi-Chuan Chen
- Jean H. M. Vroomen
- Mirjam Keetels
- Agnès Alsius
- Argiro Vatakis
Citations in the corpus
- A taste of Kandinsky: assessing the influence of the artistic visual presentation of food on the dining experience (2014, background): “In one of the few studies to have been published in this area, Debra Zellner and her colleagues assessed the influence of the balance and complexity of the elements in a dish on the perceived attractiveness, willingness to try, and liking [24].”