The future in sensory/consumer research: ……….....evolving to a better science

By H. Meiselman. 2013

187 citations recorded by the source corpus.

Subfields: Experimental and Cognitive Psychology, Food Science

View Paper: https://www.semanticscholar.org/paper/8164f6b34cb90dbe349a402ab568de72ce484696

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. J. Mojet
2. G. Ares
3. J. Prescott
4. E. P. Köster
5. S. Jaeger

In Food Science

1. G. Ares
2. J. Mojet
3. J. Prescott
4. E. Monteleone
5. Camilla Masi
6. E. P. Köster
7. S. Spinelli
8. G. Zoboli

Citations in the corpus

• Methodological issues in cross-cultural sensory and consumer research (2018, background): “Cross-cultural research is becoming increasingly relevant in the field (Meiselman, 2013).”
• From mood to food and from food to mood: A psychological perspective on the measurement of food-related emotions in consumer research (2015, background): “Edwards, Meiselman, Edwards, and Lesher (2003) already showed the effects of eating loca-”
• Emotional responses to branded and unbranded foods (2015, background): “The reason for this growing interest can be found in the leading role played by emotions in the experience and, consequently, in the choice of products and consumer decisions (Bagozzi, Gopinath, & Nyer, 1999; Meiselman, 2013; Thomson, 2007).”
• Exploring influences on food choice in a large population sample: The Italian Taste project (2017, unknown): “In addition, many studies tend to generalize findings from small samples to whole populations (Meiselman, 2013).”