Impact of color on marketing

By Satyendra Singh. 2006

592 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/eff4fb4210f23ec0ae7838b6e2131193efb1d2be

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Citations in the corpus

The Impact of Package Color and the Nutrition Content Labels on the Perception of Food Healthiness and Purchase Intention (2016, background): “…the link between a perceived appropriateness of colors with respect to specific product categories (Grossman & Wisenblit, 1999; Hanss et al., 2012; Singh, 2006) and color preferences consumers personally favor for a product when it comes to purchase decision-making (Aslam, 2006; Bellizzi & Hite,…”
Examining the relationships between online store atmospheric color, flow experience and consumer behavior (2017, background): “Color derives from the light carried on wavelengths that the brain converts into six distinct colors categories: red, orange, yellow, green, blue, and violet (Singh, 2006).”
On the psychological impact of food colour (2015, methodology): “Adding colour to food or else changing the colour of a food or beverage (or its packaging) has long been used as a marketing tool (for example, [129-133]; see also http:// www.”
Assessing the shape symbolism of the taste, flavour, and texture of foods and beverages (2012, background): “It has been suggested that the colours and shapes on product packaging can be just as, if not more, important than any text/descriptions in terms of setting up, consciously or otherwise, expectations about a product’s likely sensory qualities [44,45].”
The role of aesthetics and design in hotelscape: A phenomenological investigation of cosmopolitan consumers (2017, background): “Eiseman (1998) argues that colour is critical in physical interior settings to differentiate offerings, influence appetite, and creates negative or positive feelings and moods, that help form attitudes (Singh, 2006).”