Leticia Vidal

发表

Check-all-that-apply (CATA) questions for sensory product characterization by consumers: Investigations into the number of terms used in CATA questions

Michelle K. Beresford, Amy G. Paisley, S. Jaeger, 2015 .

Use of emoticon and emoji in tweets for food-related emotional expression

S. Jaeger, Leticia Vidal, G. Ares, 2016 .

Corrigendum to “Can emoji be used as a direct method to measure emotional associations to food names? Preliminary investigations with consumers in USA and China” [Food Qual. Preference 56 (2017) 38–48]

S. Jaeger, Leticia Vidal, G. Ares, 2017 .

Valence, arousal and sentiment meanings of 33 facial emoji: Insights for the use of emoji in consumer research.

S. Jaeger, Leticia Vidal, G. Ares, 2019, Food research international.

Should emoji replace emotion words in questionnaire-based food-related consumer research?

S. Jaeger, Leticia Vidal, G. Ares, 2020 .

Emoji in open‐ended questions: A novel use in product research with consumers

S. Jaeger, Leticia Vidal, G. Ares, 2020 .

Can emoji be used as a direct method to measure emotional associations to food names? Preliminary investigations with consumers in USA and China

S. Jaeger, Leticia Vidal, G. Ares, 2017 .

Application of Social Media for Consumer Research

S. Jaeger, Leticia Vidal, G. Ares, 2018 .

A comparison of RATA questions with descriptive analysis: Insights from three studies with complex/similar products

S. Jaeger, Lucía Antúnez, Leticia Vidal, 2018, Journal of Sensory Studies.

Comparison of rate-all-that-apply (RATA) and check-all-that-apply (CATA) questions across seven consumer studies

S. Jaeger, Leticia Vidal, G. Ares, 2016, Food Quality and Preference.

Evaluation of a rating-based variant of check-all-that-apply questions: Rate-all-that-apply (RATA)

Gastón Ares, Leticia Vidal, Ana Giménez, 2014 .

Comparison of consumer-based methodologies for sensory characterization: Case study with four sample sets of powdered drinks

Lucía Antúnez, Leticia Vidal, A. Giménez, 2017 .

Visual attention by consumers to check-all-that-apply questions: Insights to support methodological development

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2014 .

Sensory product characterisations based on check-all-that-apply questions: Further insights on how the static (CATA) and dynamic (TCATA) approaches perform.

S. Jaeger, Lucía Antúnez, Leticia Vidal, 2019, Food research international.

Product spaces derived from projective mapping and CATA questions: Influence of replicated assessments and increased number of study participants

S. Jaeger, Lucía Antúnez, Leticia Vidal, 2016 .

Comparison of Correspondence Analysis based on Hellinger and chi-square distances to obtain sensory spaces from check-all-that-apply (CATA) questions

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2015 .

Comparison of intensity scales and CATA questions in new product development: Sensory characterisation and directions for product reformulation of milk desserts

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2015 .

CATA questions for sensory product characterization: Raising awareness of biases

S. Jaeger, Leticia Vidal, A. Giménez, 2013 .

Polarized Projective Mapping: Comparison with Polarized Sensory Positioning approaches

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2013 .

Assessment of global and individual reproducibility of projective mapping with consumers

Gastón Ares, Leticia Vidal, Ana Giménez, 2014 .

Comparison of rapid sensory characterization methodologies for the development of functional yogurts.

Gastón Ares, Leticia Vidal, Ana Giménez, 2014, Food research international.

Can children use temporal sensory methods to describe visual and food stimuli?

Ana Laura Velázquez, Leticia Vidal, G. Ares, 2020 .

Measuring Liking for Food and Drink

Leticia Vidal, G. Ares, 2020 .

Influence of label design on children’s perception of two snack foods: Comparison of rating and choice-based conjoint analysis

Lucía Antúnez, Leticia Vidal, A. Giménez, 2016 .

Can children use the A‐not a test?

Ana Laura Velázquez, Leticia Vidal, G. Ares, 2022, Journal of Sensory Studies.

How Can We Motivate People to Use Nutritional Warnings in Decision Making? Citizen Co-Created Insights for the Development of Communication Campaigns

Leticia Vidal, A. Giménez, G. Ares, 2019, Health education & behavior : the official publication of the Society for Public Health Education.

Recommendations for use of balanced presentation order of terms in CATA questions

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2015 .

Examination of effects on situational appropriateness when co‐elicited with hedonic product responses

S. Jaeger, Leticia Vidal, G. Ares, 2020 .

Sensory product characterization by consumers using check‐all‐that‐apply questions: Investigations linked to term development using kiwifruit as a case study

S. Jaeger, Leticia Vidal, G. Ares, 2019, Journal of Sensory Studies.

Children and adolescents' attitudes towards sugar reduction in dairy products.

Lucía Antúnez, Leticia Vidal, A. Giménez, 2017, Food research international.

Can Eye‐Tracking Techniques Overcome a Limitation of Conjoint Analysis? Case Study on Healthfulness Perception of Yogurt Labels

Lucía Antúnez, Leticia Vidal, A. Giménez, 2013 .

How do design features influence consumer attention when looking for nutritional information on food labels? Results from an eye-tracking study on pan bread labels

Lucía Antúnez, Leticia Vidal, A. Giménez, 2013, International journal of food sciences and nutrition.

Influence of Context on Motives Underlying Food Choice

Leticia Vidal, A. Giménez, G. Ares, 2014 .

Consumer segmentation based on product-elicited emotional associations: Case studies using the circumplex-inspired valence x arousal emotion word questionnaire (CEQ)

S. Jaeger, Leticia Vidal, G. Ares, 2022, Food Quality and Preference.

The influence of label information on the snacks parents choose for their children: Individual differences in a choice based conjoint test

Ana Laura Velázquez, T. Næs, Leticia Vidal, 2021 .

Influence of Label Design on Children's Perception of 2 Snack Foods

Lucía Antúnez, Leticia Vidal, A. Giménez, 2017, Journal of nutrition education and behavior.

How do consumers describe wine astringency?

Leticia Vidal, A. Giménez, G. Ares, 2015, Food research international.

Parenthood as a Window of Opportunity for Dietary Changes: Perspectives From Uruguayan Parents

Leticia Vidal, G. Ares, Alejandra Girona, 2022, Health education & behavior : the official publication of the Society for Public Health Education.

‘Even if you don't pay attention to it, you know it's there’: A qualitative exploration of adolescents' experiences with digital food marketing

Lucía Antúnez, Leticia Vidal, G. Ares, 2022, Appetite.

Facial Emotional Perception Training for Medical Students

Leticia Vidal, J. Olivares, R. Mateos, 2019, Creative Education.

Influence of Information on Consumers' Evaluations Using Check‐All‐That‐Apply Questions and Sorting: A Case Study with Milk Desserts

Leticia Vidal, A. Giménez, G. Ares, 2013 .

Evaluation of Palate Cleansers for Astringency Evaluation of Red Wines

Lucía Antúnez, Leticia Vidal, A. Giménez, 2016 .

Consumer conceptualisations of food-related wellbeing: An exploration of wellbeing-related terms in four industrialised countries

S. Jaeger, Leticia Vidal, G. Ares, 2022, Appetite.

Lucía Antúnez, Leticia Vidal, A. Giménez, 2022, British Journal of Nutrition.

Consumer perception of salt-reduced breads: Comparison of single and two-bites evaluation.

Lucía Antúnez, Leticia Vidal, A. Giménez, 2017, Food research international.

Sensory, microbiological and physicochemical screening of probiotic cultures for the development of non-fermented probiotic milk

Leticia Vidal, G. Ares, D. Oliveira, 2017 .

Healthier eating: Covid-19 disruption as a catalyst for positive change

S. Jaeger, Leticia Vidal, G. Ares, 2021, Food quality and preference.

Projective techniques to uncover consumer perception: Application of three methodologies to ready-to-eat salads

Gastón Ares, Leticia Vidal, Ana Giménez, 2013 .

Comparison of TCATA and TDS for dynamic sensory characterization of food products.

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2015, Food research international.

The experience of social distancing for families with children and adolescents during the coronavirus (COVID-19) pandemic in Uruguay: Difficulties and opportunities

Leticia Vidal, G. Ares, Isabel Bove, 2020, Children and Youth Services Review.

Social representations of breastfeeding and infant formula: An exploratory study with mothers and health professionals to inform policy making

Leticia Vidal, G. Ares, L. Machín, 2020, Appetite.

The role of food packaging on children's diet: Insights for the design of comprehensive regulations to encourage healthier eating habits in childhood and beyond

Leticia Vidal, G. Ares, P. Varela, 2021, Food Quality and Preference.

Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions: Four case studies with complex and/or similar samples

Michelle K. Beresford, Amy G. Paisley, S. Jaeger, 2015 .

Age, time orientation and risk perception are major determinants of discretionary salt usage

Lucía Antúnez, Leticia Vidal, A. Giménez, 2022, Appetite.

Consumers' heterogeneity towards salt reduction: Insights from a case study with white rice.

Lucía Antúnez, Leticia Vidal, A. Giménez, 2019, Food research international.

Partial replacement of NaCl with KCl in bread: Effect on sensory characteristics and consumer perception

Lucía Antúnez, Leticia Vidal, A. Giménez, 2018, Journal of Sensory Studies.

Consumers’ conceptualization of ultra-processed foods

Leticia Vidal, A. Giménez, G. Ares, 2016, Appetite.

Product reformulation in the context of nutritional warning labels: Exploration of consumer preferences towards food concepts in three food categories.

Lucía Antúnez, Leticia Vidal, A. Giménez, 2018, Food research international.

Application of multiple-sip temporal dominance of sensations to the evaluation of sweeteners

Gastón Ares, Leticia Vidal, Ana Giménez, 2014 .

Do we all perceive food-related wellbeing in the same way?: Results from an exploratory cross-cultural study

Leticia Vidal, A. Giménez, G. Ares, 2016 .

References to home-made and natural foods on the labels of ultra-processed products increase healthfulness perception and purchase intention: Insights for policy making

Leticia Vidal, G. Ares, M. R. Curutchet, 2021, Food Quality and Preference.

Are the recommendations of paediatricians about complementary feeding aligned with current guidelines in Uruguay?

Lucía Antúnez, Leticia Vidal, G. Ares, 2021, Public Health Nutrition.

Check-all-that-apply (CATA) responses elicited by consumers: Within-assessor reproducibility and stability of sensory product characterizations

Gastón Ares, Leticia Vidal, Ana Giménez, 2013 .

Cross-modal interactions as a strategy for sugar reduction in products targeted at children: Case study with vanilla milk desserts.

Ana Laura Velázquez, Leticia Vidal, G. Ares, 2020, Food research international.

Using Twitter data for food-related consumer research: A case study on “what people say when tweeting about different eating situations”

S. Jaeger, Leticia Vidal, G. Ares, 2015 .

Lucía Antúnez, Leticia Vidal, A. Giménez, 2017, Food research international.

Can consumer segmentation in projective mapping contribute to a better understanding of consumer perception

Gastón Ares, Lucía Antúnez, Ana Giménez, 2016 .

Healthy snacking in the school environment: Exploring children and mothers' perspective using projective techniques

Ana Laura Velázquez, Lucía Antúnez, Leticia Vidal, 2021 .

Astringency evaluation of Tannat wines: Comparison of assessments from trained assessors and experts

Lucía Antúnez, Leticia Vidal, A. Giménez, 2018 .

Is COVID-19 a threat or an opportunity for healthy eating? An exploration of the factors that moderate the impact of the pandemic on eating habits in Uruguay

Leticia Vidal, G. Ares, M. R. Curutchet, 2021, Appetite.

Relationship between astringency and phenolic composition of commercial Uruguayan Tannat wines: Application of boosted regression trees.

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2018, Food research international.

Application of Survival Analysis to Estimate Equivalent Sweet Concentration of Low‐Calorie Sweeteners in Orange Juice

Lucía Antúnez, Leticia Vidal, R. Cadena, 2014 .

Commentary on “The Future of Consumer Neuroscience in Food Research” by Niedziela and Ambroze

Leticia Vidal, G. Ares, 2021 .

Consumer accounts of favourable dietary behaviour change and comparison with official dietary guidelines

Leticia Vidal, A. Giménez, G. Ares, 2018, Public Health Nutrition.

Nutritional warnings and product substitution or abandonment: Policy implications derived from a repeated purchase simulation

Lucía Antúnez, Leticia Vidal, A. Giménez, 2017 .

Listening to the voices of adolescents for the design of strategies to promote healthy eating: an exploratory study in a Latin American country

Lucía Antúnez, Leticia Vidal, G. Ares, 2021, Public Health Nutrition.

Sugar reduction in products targeted at children: Why are we not there yet?

Ana Laura Velázquez, Leticia Vidal, G. Ares, 2021, Journal of Sensory Studies.

Identification of drivers of (dis)liking based on dynamic sensory profiles: Comparison of Temporal Dominance of Sensations and Temporal Check-all-that-apply.

Lucía Antúnez, Leticia Vidal, A. Giménez, 2017, Food research international.

Influence of consumers' cognitive style on results from projective mapping.

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2017, Food research international.

Investigation of bias of hedonic scores when co-eliciting product attribute information using CATA questions

S. Jaeger, Leticia Vidal, A. Giménez, 2013 .

Analysis of TCATA Fading data: Imputation of gaps in temporal profiles

S. Jaeger, Leticia Vidal, G. Ares, 2017 .

Comparison of two TCATA variants for dynamic sensory characterization of food products

Gastón Ares, John C. Castura, Lucía Antúnez, 2016 .

Uruguayan Citizens' Perception of Messages to Promote Healthy Eating Through the Use of Nutritional Warnings.

Leticia Vidal, G. Ares, T. Otterbring, 2020, Journal of nutrition education and behavior.

Parents’ mental associations with ultra-processed products for their infant children: Insights to improve complementary feeding practices

Leticia Vidal, G. Ares, Isabel Bove, 2021 .

Communication Campaigns to Support the Use of Nutritional Warnings: Different Messages for Different People?

Leticia Vidal, A. Giménez, G. Ares, 2021, Health education & behavior : the official publication of the Society for Public Health Education.

Co-occurrence networks of Twitter content after manual or automatic processing. A case-study on “gluten-free”

Gastón Ares, Patricia Puerta, Laura Laguna, 2020 .

Significant sugar-reduction in dairy products targeted at children is possible without affecting hedonic perception

Gastón Ares, Leticia Vidal, Paula Varela, 2021 .

Consumer Visual Processing of Food Labels: Results from an Eye‐Tracking Study

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2013 .

Marketing of commercial foods for infant and young children in Uruguay: sugary products, health cues on packages and fun social products on Facebook

Leticia Vidal, G. Ares, Alejandra Girona, 2021, Public Health Nutrition.

A Qualitative Exploration of Parents' Food Choices During Early Childhood.

Leticia Vidal, G. Ares, L. Machín, 2022, Journal of nutrition education and behavior.

The idealisation of bottle feeding: content analysis of feeding bottles and teats packages in Uruguay

Lucía Antúnez, Leticia Vidal, A. Giménez, 2020, Public Health Nutrition.

Dimensions of food-related wellbeing and their relative importance among New Zealand consumers: A quasi-replication and extension approach

S. Jaeger, Leticia Vidal, G. Ares, 2023, Appetite.

Co-creation of a healthy dairy product with and for children

Ana Laura Velázquez, Leticia Vidal, G. Ares, 2022, Food Quality and Preference.

Children's reaction to sugar reduced dairy desserts in the context of the implementation of nutritional warning labels: An exploratory study.

Ana Laura Velázquez, Lucía Antúnez, Leticia Vidal, 2023, Food research international.

Comparison of static and dynamic sensory product characterizations based on check-all-that-apply questions with consumers.

Lucía Antúnez, Leticia Vidal, A. Giménez, 2017, Food research international.

Comparison of check-all-that-apply and forced-choice Yes/No question formats for sensory characterisation

Gastón Ares, Lucía Antúnez, Ana Giménez, 2014 .

Stability of sample configurations from projective mapping: How many consumers are necessary?

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2014 .

Attentional capture and understanding of nutrition labelling: a study based on response times

Gastón Ares, Lucía Antúnez, Leticia Vidal, 2012, International journal of food sciences and nutrition.

Product reformulation in the context of nutritional warning labels: Exploration of consumer preferences towards food concepts in three food categories.

Lucía Antúnez, Leticia Vidal, A. Giménez, 2018, Food research international.

How do consumers use emoji in a food‐related context? Insights for the design and interpretation of emoji questionnaires

S. Jaeger, Leticia Vidal, G. Ares, 2021 .

ASSESSMENT OF GLOBAL AND INDIVIDUAL REPRODUCIBILITY OF PROJECTIVE 1 MAPPING WITH CONSUMERS 2 3

Leticia Vidal, R. Cadena, A. Giménez, 2018 .

Influence of consumers' cognitive style on results from projective mapping.

Lucía Antúnez, Leticia Vidal, G. Ares, 2017, Food research international.

‘It's not something I really think about’: Parents' perspectives and practices about how much food to offer in early childhood

Leticia Vidal, L. Machín, M. R. Curutchet, 2024, Journal of Sensory Studies.

Sensory characterization of the astringency of commercial Uruguayan Tannat wines.

Lucía Antúnez, Leticia Vidal, A. Giménez, 2017, Food research international.

Dynamic characterization of red wine astringency: Case study with Uruguayan Tannat wines

Lucía Antúnez, Leticia Vidal, A. Giménez, 2016 .

Comparison of rapid sensory characterization methodologies for the development of functional yogurts.

Leticia Vidal, R. Cadena, A. Giménez, 2014, Food research international.