Emotional influences on food choice: sensory, physiological and psychological pathways.
By E. Gibson. Physiology and Behavior, 2006
769 citations recorded by the source corpus.
Subfields: Clinical Psychology, Endocrine and Autonomic Systems, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/df77e9fe86313fc6aac3590bf90b06adccea41a7
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In Clinical Psychology
In Endocrine and Autonomic Systems
In Nutrition and Dietetics
Citations in the corpus
- The development of an emotion lexicon for the coffee drinking experience (2014, background): “Coffee aroma, by the definition listed in Table 4.1, was the aroma of pure Arabica beans, which consumers may not be familiar with, might have led to a negative perception (Gibson, 2006).”
- Factors determining neophobia and neophilia with regard to new technologies applied to the food sector: A systematic review (2017, background): “Social system characteristics Social characteristics may potentially determine acceptance of innovation (Sabbe et al., 2009; Van Wezemael et al., 2014; Hoek et al., 2011; Gutman, 1982; Dolgopolova et al., 2015; Coppola et al., 2014; De Steur et al., 2015; Gibson, 2006; Hartmann et al., 2016; Jang an”
- How emotions affect eating: a five-way model. (2008, positive): “…ingestion: motivation to eat (Macht & Simons, 2000), affective responses to foods (Ferber & Cabanac, 1987; Willner & Healy, 1994), food choice (e.g. Gibson, 2006; Oliver & Wardle, 1999), chewing (Macht, 1998), eating speed (Krebs, Macht, Weyers, Weijers, & Janke, 1996), amount ingested (Greeno &…”