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Betina Piqueras-Fiszman
Betina Piqueras-Fiszman
Verified email at wur.nl
Title
Cited by
Cited by
Year
Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts
B Piqueras-Fiszman, C Spence
Food Quality and Preference 40, 165-179, 2015
5262015
The perfect meal: the multisensory science of food and dining
C Spence, B Piqueras-Fiszman
John Wiley & Sons, 2014
3902014
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
B Piqueras-Fiszman, J Alcaide, E Roura, C Spence
Food Quality and Preference 24 (1), 205-208, 2012
2712012
Using combined eye tracking and word association in order to assess novel packaging solutions: A case study involving jam jars
B Piqueras-Fiszman, C Velasco, A Salgado-Montejo, C Spence
Food Quality and Preference 28 (1), 328-338, 2013
1702013
The influence of the color of the cup on consumers' perception of a hot beverage
B Piqueras‐Fiszman, C Spence
Journal of Sensory Studies 27 (5), 324-331, 2012
1622012
Crossmodal correspondences in product packaging. Assessing color–flavor correspondences for potato chips (crisps)
B Piqueras-Fiszman, C Spence
Appetite 57 (3), 753-757, 2011
1572011
The influence of the feel of product packaging on the perception of the oral-somatosensory texture of food
B Piqueras-Fiszman, C Spence
Food Quality and Preference 26 (1), 67-73, 2012
1172012
Does the weight of the dish influence our perception of food?
B Piqueras-Fiszman, V Harrar, J Alcaide, C Spence
Food Quality and Preference 22 (8), 753-756, 2011
1092011
The impact of evoked consumption contexts and appropriateness on emotion responses
B Piqueras-Fiszman, SR Jaeger
Food Quality and Preference 32, 277-288, 2014
1082014
The weight of the bottle as a possible extrinsic cue with which to estimate the price (and quality) of the wine? Observed correlations
B Piqueras-Fiszman, C Spence
Food Quality and Preference 25 (1), 41-45, 2012
1072012
Food labels: Do consumers perceive what semiotics want to convey?
G Ares, B Piqueras-Fiszman, P Varela, RM Marco, AM López, S Fiszman
Food quality and preference 22 (7), 689-698, 2011
1042011
Emotion responses under evoked consumption contexts: A focus on the consumers’ frequency of product consumption and the stability of responses
B Piqueras-Fiszman, SR Jaeger
Food Quality and Preference 35, 24-31, 2014
1032014
Assessing the impact of the tableware and other contextual variables on multisensory flavour perception
C Spence, V Harrar, B Piqueras-Fiszman
Flavour 1 (1), 1-12, 2012
1002012
The weight of the container influences expected satiety, perceived density, and subsequent expected fullness
B Piqueras-Fiszman, C Spence
Appetite 58 (2), 559-562, 2012
972012
There's more to taste in a coloured bowl
V Harrar, B Piqueras-Fiszman, C Spence
Perception 40 (7), 880-882, 2011
962011
Temporal, affective, and embodied characteristics of taste experiences: A framework for design
M Obrist, R Comber, S Subramanian, B Piqueras-Fiszman, C Velasco, ...
Proceedings of the SIGCHI conference on human factors in computing systems …, 2014
952014
Exploring implicit and explicit crossmodal colour–flavour correspondences in product packaging
B Piqueras-Fiszman, C Velasco, C Spence
Food Quality and Preference 25 (2), 148-155, 2012
952012
Assessing the influence of the color of the plate on the perception of a complex food in a restaurant setting
B Piqueras-Fiszman, A Giboreau, C Spence
Flavour 2 (1), 1-11, 2013
782013
The impact of the means of context evocation on consumers’ emotion associations towards eating occasions
B Piqueras-Fiszman, SR Jaeger
Food quality and preference 37, 61-70, 2014
752014
An exploratory study on the use of digital sculpting in conceptual product design
J Alcaide-Marzal, JA Diego-Más, S Asensio-Cuesta, B Piqueras-Fiszman
Design Studies 34 (2), 264-284, 2013
722013
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