Betina Piqueras-Fiszman
Food Science · 2011–2019
A researcher in the Science corpus: 13 papers; trusts 19 researchers and is trusted by 10 researchers here, as inferred from the citation graph.
Subfields
- Food Science — 94 citations into it; #418 of 1,700 by trust here, #303 by citations
- Experimental and Cognitive Psychology — 67 citations into it; #2,056 of 9,731 by trust here, #1,493 by citations
- Social Psychology — 46 citations into it; #4,745 of 15,694 by trust here, #5,648 by citations
- Nutrition and Dietetics — 34 citations into it; #167 of 1,029 by trust here, #178 by citations
- Sensory Systems — 32 citations into it; #136 of 760 by trust here, #123 by citations
- Marketing — 26 citations into it
- Plant Science — 15 citations into it; #4,921 of 8,232 by trust here, #7,337 by citations
- Public Health, Environmental and Occupational Health — 13 citations into it
Whom Betina Piqueras-Fiszman trusts overall
Their strongest outbound trust, strongest first, inferred from their citations.
- Aradhna Krishna
- Charles Spence
- S. Jaeger
- H. Schutz
- A. V. Cardello
- S. King
- M. Morrin
- H. Meiselman
- Hendrik N. J. Schifferstein
- Brian Wansink
Who trusts Betina Piqueras-Fiszman overall
- Charles Spence
- V. Harrar
- L. Biggs
- S. Jaeger
- Peter C. Stewart
- Gregory Simmonds
- Georgiana Juravle
- Carlos Velasco
- Ophélia Deroy
- G. Ares
Papers from Betina Piqueras-Fiszman's perspective
Ordered by how strongly the researchers Betina Piqueras-Fiszman trusts endorse each paper. Same corpus, a different order for every researcher.
- Development of a method to measure consumer emotions associated with foods
- Does Touch Affect Taste? The Perceptual Transfer of Product Container Haptic Cues
- The psychology of food choice: some often encountered fallacies
- A labeled affective magnitude (LAM) scale for assessing food liking/disliking
- RESEARCH NOTE NUMERICAL SCALE‐POINT LOCATIONS FOR CONSTRUCTING THE LAM (LABELED AFFECTIVE MAGNITUDE) SCALE
- A Psychology of Food: More Than a Matter of Taste
- The impact of evoked consumption contexts and appropriateness on emotion responses
- Stated choice experimentation, contextual influences and food choice: A case study
- Measuring emotional responses to foods and food names using questionnaires
- What are emotions? And how can they be measured?
Their papers
- The Influence of the Color of the Cup on Consumers' Perception of a Hot Beverage (2012) — 135 citations
- Assessing the impact of the tableware and other contextual variables on multisensory flavour perception (2012) — 94 citations
- Does the weight of the dish influence our perception of food (2011) — 90 citations
- The influence of the feel of product packaging on the perception of the oral-somatosensory texture of food (2012) — 119 citations
- Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties (2019) — 100 citations
- Comparison of Rate-All-That-Apply (RATA) and Descriptive sensory Analysis (DA) of model double emulsions with subtle perceptual differences (2017) — 80 citations
- Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts (2015) — 721 citations
- Emotion responses under evoked consumption contexts: A focus on the consumers’ frequency of product consumption and the stability of responses (2014) — 102 citations
- The impact of evoked consumption contexts and appropriateness on emotion responses (2014) — 108 citations
- The Perfect Meal: The Multisensory Science of Food and Dining (2014) — 287 citations
- The weight of the bottle as a possible extrinsic cue with which to estimate the price (and quality) of the wine? Observed correlations (2012) — 113 citations
- Is it the plate or is it the food? Assessing the influence of the color (black or white) and shape of the plate on the perception of the food placed on it (2012) — 255 citations
- Food labels: Do consumers perceive what semiotics want to convey? (2011) — 100 citations