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Toet, A. (author), van der Burg, E. (author), van der Broek, T.J. (author), Kaneko, D. (author), Brouwer, A.M. (author), van Erp, J.B.F. (author)
Reflecting the two main prevailing and opposing views on the nature of emotions, emotional responses to food and beverages are typically measured using either (a) a categorical (lexicon-based) approach where users select or rate the terms that best express their food-related feelings or (b) a dimensional approach where they rate perceived food...
article 2022
document
Kaneko, D. (author), Stuldreher, I.V. (author), Reuten, A.J.C. (author), Toet, A. (author), van Erp, J.B.F. (author), Brouwer, A.M. (author)
The present study investigated the potential of implicit physiological measures to provide objective measures of affective food experience in contrast to explicit self-report ratings in a cross-cultural context. Dutch and Thai participants viewed 120 food images portraying universal food image categories (regular and molded food) and cultural...
article 2021
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van der Burg, E. (author), Toet, A. (author), Abbasi, Z. (author), Brouwer, A.M. (author), van Erp, J.B.F. (author), Kallen, V.L. (author), Kaneko, D. (author), Kim, Y. (author), Kinnear, M. (author), de Kock, H.L. (author), Kusbiantari, D. (author), Lee, T.R. (author), Liu, Y. (author), Luhovyy, B.L. (author), MacEachern, E. (author), Mezgebe, A.G. (author), Nikolova, R. (author), Olatunde, G. (author), Srisayekti, W. (author), Rizwan Tahir, M. (author), Ushiama, S. (author), Yürek, M.E. (author)
How we perceive the world is not solely determined by our experiences at a given moment in time, but also by what we have experienced in our immediate past. Here, we investigated whether such sequential effects influence the affective appraisal of food images. Participants from 16 different countries (N = 1278) watched a randomly presented...
article 2021
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Toet, A. (author), Eijsman, S. (author), Liu, Y. (author), Donker, S. (author), Kaneko, D. (author), Brouwer, A.M. (author), van Erp, J.B.F. (author)
Introduction: he main purpose of this study was to investigate the overall relation between the mean (at the nomothetic or group level) subjective valence and arousal ratings for odors. Although well established in other sensory modalities (e.g., visual, auditory, gustatory, tactile), this relation has not previously been investigated for odors...
article 2020
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Kaneko, D. (author), Brouwer, A.M. (author), Hogervorst, M. (author), Toet, A. (author), Kallen, V. (author), Erp, J.B.F.van (author)
Emotional state during food consumption is expected to affect food pleasantness. We hypothesize that a negative emotional state reduces food pleasantness and more so for novel foods than for familiar foods because novel foods have not yet been associated with previous emotions. Furthermore, we expect this effect to be stronger when judging the...
article 2020
document
Kaneko, D. (author), Toet, A. (author), Ushiama, S. (author), Brouwer, A.M. (author), Kallen, V. (author), van Erp, J.B.F. (author)
public lecture 2019
document
Toet, A. (author), Eijsman, S. (author), Liu, Y. (author), Kaneko, D. (author), Brouwer, A.M. (author), van Erp, J.B.F. (author)
We recently introduced the EmojiGrid as an intuitive graphical self-report tool to measure food­evoked valence and arousal. The EmojiGrid is a Cartesian grid, labeled with facial icons (emoji) expressing different degrees of valence and arousal. The lack of verbal labels makes it a valuable, language-independent tool for cross-cultural...
public lecture 2019
document
Kaneko, D. (author), Toet, A. (author), Ushiama, S. (author), Brouwer, A.M. (author), Kallen, V. (author), van Erp, J.B.F. (author)
Because of the globalization of world food markets there is a growing need for valid and language independent self-assessment tools to measure food-related emotions. We recently introduced the EmojiGrid as a languageindependent, graphical affective self-report tool. The EmojiGrid is a Cartesian grid that is labeled with facial icons (emoji)...
article 2019
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Toet, A. (author), Kaneko, D. (author), de Kruijf, I. (author), Ushiama, S. (author), van Schaik, M.G. (author), Brouwer, A.M. (author), Kallen, V. (author), Erp. J.B.F. van, (author)
We present CROCUFID: a CROss-CUltural Food Image Database that currently contains 840 images, including 479 food images with detailed metadata and 165 images of non-food items. The database includes images of sweet, savory, natural, and processed food from Western and Asian cuisines. To create sufficient variability in valence and arousal we...
article 2019
document
Kaneko, D. (author), Hogervorst, M. (author), Toet, A. (author), Erp. J.B.F. van, (author), Kallen, V. (author), Brouwer, A.M. (author)
Probing food experience or liking through verbal ratings has its shortcomings. We compare explicit ratings to a range of (neuro)physiological and behavioral measures with respect to their performance in distinguishing drinks associated with different emotional experience. Seventy participants tasted and rated the valence and arousal of eight...
article 2019
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Kaneko, D. (author), Toet, A. (author), Brouwer, A.M. (author), Kallen, V.L. (author), van Erp, J.B.F. (author)
Besides sensory characteristics of food, food-evoked emotion is a crucial factor in predicting consumer's food preference and therefore in developing new products. Many measures have been developed to assess food-evoked emotions. The aim of this literature review is (i) to give an exhaustive overview of measures used in current research and (ii)...
article 2018
document
Toet, A. (author), Kaneko, D. (author), Ushiama, S. (author), Hoving, S. (author), de Kruijf, I. (author), Brouwer, A.M. (author), Kallen, V. (author), van Erp, J.B.F. (author)
article 2018
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