Zerrendatu honen arabera: ikerketa taldea "análisis sensorial y respuesta del consumidor"
12-tik 1-12 emaitza erakusten
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Assessing the influence of packaging design symmetry, curvature, and mark on the perception of brand premiumness
(Elsevier, 2023)Packaging and label design are crucial in facilitating the perception of brand premiumness. However, we know relatively little about how common design characteristics used in a product’ packaging affect consumers’ perception ... -
Consumer behavior in confinement times: Food choice and cooking attitudes in Spain
(Elsevier, 2020)The present study provides an overview of the food related behavior of the Spanish population during the confinement period due to the Covid-19 sanitary emergency. A national survey was responded by 600 volunteers, who ... -
Consumer insights to eco-design a hot sauce: understanding household use for product optimization through focus groups and a Home-Use-Test study
(MDPI, 2024)Promoting sustainable choices requires making food with proper environmental performance readily available to consumers, but these products must be appealing to ensure market success. The aim of the present study was to ... -
Consumer-led approach to adapt a food-odors emotional lexicon for the Spanish population: a tool for designing the scent of food spaces.
(John Wiley & Sons, Ltd, 2021)Aromas are powerful stimuli capable of triggering emotions. The Geneva Emotion and Odor Scale (GEOS) was developed to measure the affective response to odors, and was later adapted to other countries and cultures (EOSs). ... -
Eating with the eyes? Tracking food choice in restaurant’s menu
(Elsevier, 2023)Digitalization is considered the industrial revolution of the 21st century, helping companies to become more efficient and value-driven. This trend also reaches the restaurant sector, being present in all its spaces and ... -
Effect of product properties and context on the perception of sweetness and liking: a case study with butter cookies
(John Wiley & Sons, Ltd, 2021)Consumption context has been shown to significantly contribute to food acceptance, probably because of affecting food attributes’ perception. The present study investigated the influence of multisensory reformulation ... -
Exploratory Research on Sweetness Perception: Decision Trees to Study Electroencephalographic Data and Its Relationship with the Explicit Response to Sweet Odor, Taste, and Flavor
(MDPI, 2022)Using implicit responses to determine consumers’ response to different stimuli is becoming a popular approach, but research is still needed to understand the outputs of the different technologies used to collect data. ... -
Exploring Basque Gastronomy Identity through Recipes and Consumers Interviews
(Elsevier, 2026-03-06)The present study investigated how sensory stimuli, particularly olfactory stimuli from various aromas of herbs, spices, and ingredients, as well as visual stimuli including recipes photos, could contribute to the ... -
Sustainable and health claims vs sensory properties: Consumers’ opinions and choices using a vegetable dip as example product
(Elsevier, 2020)New foods development is always challenging, and including consumers’ opinion during the design process is crucial to increase a successful welcome of the product in the market. During the present study, a whole product ... -
Tea pairings: Impact of aromatic congruence on acceptance and sweetness perception
(Elsevier, 2023)Food pairing is a relevant tool for the food industry and for culinary professionals to develop successful flavor combinations and memorable experiences, but it could also be useful for encouraging consumers to adhere to ... -
Understanding food sustainability from a consumer perspective: a cross-cultural exploration
(Elsevier, 2023)To successfully transition to more sustainable diets, it is necessary to understand consumers’ demands and expectations. The present exploratory research shows a cross-cultural study (Spain, Slovakia, Denmark) in ... -
What is gastronomic identity? Exploring its definition and perception through sensory stimuli and projective mapping
(Elsevier, 2026-04)The present study investigated how sensory stimuli, particularly olfactory stimuli from various aromas of herbs, spices, and ingredients, as well as visual stimuli including recipes photos, could contribute to the definition ...
