Ghent University Academic Bibliography

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Show me the benefits! Determinants of behavioral intentions towards CRISPR in the United States

Chad M. Baum, Carolin Kamrath, Stefanie Bröring and Hans De Steur (UGent)

(2023) FOOD QUALITY AND PREFERENCE. 107.
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- Journal Article
- A1
- open access
Valence, arousal and projective mapping of facial and non-facial emoji investigated using an incomplete block design approach

Joachim Schouteten (UGent) , Valerie L. Almli, Listia Rini (UGent) and Ingunn Berget

(2023) FOOD QUALITY AND PREFERENCE. 105.
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- Journal Article
- A1
- open access
The state of the art of discrete choice experiments in food research

Sebastien Lizin, Sandra Rousseau, Roselinde Kessels, Michel Meulders, Guido Pepermans, Stijn Speelman (UGent) , Martina Vandebroek, Goedele Van Den Broeck, Ellen J. Van Loo and Wim Verbeke (UGent)

(2022) FOOD QUALITY AND PREFERENCE. 102.
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Toward a valence × arousal circumplex-inspired emotion questionnaire (CEQ) based on emoji and comparison with the word-pair variant

Joachim Schouteten (UGent) , Fabien Llobell, Christina M. Roigard, David Jin and Sara R. Jaeger

(2022) FOOD QUALITY AND PREFERENCE. 99.
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Consumer acceptance towards potato chips fried in yellow mealworm oil

Daylan A. Tzompa-Sosa (UGent) , Koen Dewettinck (UGent) , Xavier Gellynck (UGent) and Joachim Schouteten (UGent)

(2022) FOOD QUALITY AND PREFERENCE. 97.
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Impact of emotional state on consumers’ emotional conceptualizations of dark chocolate using an emoji-based questionnaire

Listia Rini (UGent) , Sofie Lagast (UGent) , Joachim Schouteten (UGent) , Xavier Gellynck (UGent) and Hans De Steur (UGent)

(2022) FOOD QUALITY AND PREFERENCE. 99.
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- Journal Article
- A1
- open access
Turning your weakness into my strength : how counter-messaging on conventional meat influences acceptance of cultured meat

Chad M. Baum, Wim Verbeke (UGent) and Hans De Steur (UGent)

(2022) FOOD QUALITY AND PREFERENCE. 97.
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- Journal Article
- A1
- open access
Understanding meat consumption in later life : a segmentation of older consumers in the EU

Alessandra C. Grasso, Christine Yung Hung (UGent) , Margreet R. Olthof, Ingeborg A. Brouwer and Wim Verbeke (UGent)

(2021) FOOD QUALITY AND PREFERENCE. 93.
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- Journal Article
- A1
- open access
Effects of nutrition and sustainability claims on attention and choice : an eye-tracking study in the context of a choice experiment using granola bar concepts

Ellen Van Loo (UGent) , Carola Grebitus and Wim Verbeke (UGent)

(2021) FOOD QUALITY AND PREFERENCE. 90.
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- Miscellaneous
The potential of using emoji instead of words when measuring emotions associated with food

Joachim Schouteten (UGent) and Herbert L. Meiselman

(2021) FOOD QUALITY AND PREFERENCE. 92.

Academic Bibliography

Show me the benefits! Determinants of behavioral intentions towards CRISPR in the United States

Valence, arousal and projective mapping of facial and non-facial emoji investigated using an incomplete block design approach

The state of the art of discrete choice experiments in food research

Toward a valence × arousal circumplex-inspired emotion questionnaire (CEQ) based on emoji and comparison with the word-pair variant

Consumer acceptance towards potato chips fried in yellow mealworm oil

Impact of emotional state on consumers’ emotional conceptualizations of dark chocolate using an emoji-based questionnaire

Turning your weakness into my strength : how counter-messaging on conventional meat influences acceptance of cultured meat

Understanding meat consumption in later life : a segmentation of older consumers in the EU

Effects of nutrition and sustainability claims on attention and choice : an eye-tracking study in the context of a choice experiment using granola bar concepts

The potential of using emoji instead of words when measuring emotions associated with food

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