Diversity in the determinants of food choice: A psychological perspective

By E. P. Köster. 2009

943 citations recorded by the source corpus.

Subfields: Applied Psychology, Food Science, Sensory Systems

View Paper: https://www.semanticscholar.org/paper/c7dcdc808745bb63d59b96009ff50bca6c07028c

How researchers see this paper

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

In Applied Psychology

1. Mette Vabø
2. Håvard Hansen
3. D. Asioli
4. A. Rondoni
5. Elena Millan
6. Lukas Danner
7. L. Sidorkina
8. K. Duerrschmid

In Food Science

1. R. C. Chang
2. M. Lumbers
3. A. H. Mak
4. A. Eves
5. Simone C. Mueller
6. Charles Spence
7. L. Lockshin
8. I. Francis

In Sensory Systems

1. Charles Spence
2. Carlos Velasco
3. Ophélia Deroy
4. Mette Vabø
5. Håvard Hansen
6. D. Asioli
7. J. Mojet
8. A. Rondoni

Citations in the corpus

• Personality traits and gender influence liking and choice of food pungency (2018, background): “The rationale behind this study is the adoption of a multidisciplinary and multidimensional approach to food choices and preferences (Köster, 2009; Monteleone et al., 2017) to better understand the complexity of preferences for pungent foods.”
• Factors determining neophobia and neophilia with regard to new technologies applied to the food sector: A systematic review (2017, background): “Thus, future researches on new technologies should include a psychology dimension to investigate and identify the real factors that determine consumer behavior, so as to predict their choice of specific food (Koster, 2009).”
• Exploring influences on food choice in a large population sample: The Italian Taste project (2017, positive): “…food depends on the interplay of its intrinsic and extrinsic characteristics with person-related dimensions that are biological, physiological, psychological, and socio-cultural (see Köster, 2009; Mela, 2006; Rozin, 2006; Sobal, Bisogni, Devine, & Jastran, 2006; Sobal, Bisogni, & Jastran, 2014).”
• Combining discrete choice and informed sensory testing in a two-stage process: can it predict wine market share? (2010, background): “, 2003, Petit & Sieffermann, 2007), on the strong cognitive focus in taste evaluations and the advantage of implicit measures with higher emotional involvement (Köster, 2009; Marshall, Stuart, & Bell, 2006; Nordgren & Dijksterhuis, 2009), and on single measurements that do not necessarily predict wh”
• A taste of Kandinsky: assessing the influence of the artistic visual presentation of food on the dining experience (2014, background): “variety of factors that play a role in modulating the diner’s overall experience [5-7].”
• The insectivore’s dilemma, and how to take the West out of it (2015, background): “Last but by no means least, some important factors regarding the visual and tactile properties of insects should be taken into account (e.g., Köster, 2009).”
• Factors influencing tourist food consumption. (2012, background): “First, given that food consumption behaviour is affected by a wide range of interacting factors (Köster, 2009), the proposed framework therefore does not incorporate all possible factors that affect tourist food consumption.”
• From mood to food and from food to mood: A psychological perspective on the measurement of food-related emotions in consumer research (2015, background): “To cope with this multitude of factors seems almost impossible and like in other studies dealing with eating behaviour, most investigators have neglected this diversity and used reductionist approaches focussing on only one or a few of these aspects (Köster, 2009).”
• Consumer behaviour, perceptions, and preferences towards eggs: A review of the literature and discussion of industry implications (2020, methodology): “Then, the findings of the reviewed studies are structured in accordance with Mojet’s model.. Finally, a summary discussion and implications for industries, policy makers, and future research avenues are provided.”