J. Schouteten

发表

The impact of calorie and physical activity labelling on consumer's emo-sensory perceptions and food choices.

H. De Steur, X. Gellynck, D. Oliveira, 2020, Food research international.

Consumers’ perception of bakery products with insect fat as partial butter replacement

K. Dewettinck, X. Gellynck, J. Schouteten, 2020, Food Quality and Preference.

The consumption of flavored milk among a children population. The influence of beliefs and the association of brands with emotions

X. Gellynck, J. Schouteten, Sara de Pelsmaeker, 2013, Appetite.

Do anticipated emotions influence behavioural intention and behaviour to consume filled chocolates

K. Dewettinck, X. Gellynck, F. Depypere, 2017 .

Influence of organic labels on consumer's flavor perception and emotional profiling: Comparison between a central location test and home-use-test.

H. Slabbinck, X. Gellynck, J. Schouteten, 2019, Food research international.

A comparison of two low-calorie sweeteners and sugar in dark chocolate on sensory attributes and emotional conceptualisations

H. De Steur, X. Gellynck, S. Lagast, 2018, International journal of food sciences and nutrition.

On consumers’ use, brand preference and equity of sports nutrition products

H. De Steur, X. Gellynck, J. Schouteten, 2019 .

Sensory evaluation of fresh, canned and frozen French beans by children

X. Gellynck, S. Lagast, J. Schouteten, 2014 .

How barriers towards plant-based food consumption differ according to dietary lifestyle: Findings from a consumer survey in 10 EU countries

H. De Steur, J. Schouteten, Kai-Brit Bechtold, 2022, International Journal of Gastronomy and Food Science.

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

I. Berget, J. Schouteten, V. L. Almli, 2022, Food Quality and Preference.

Development of a sensory wheel and lexicon for chocolate.

X. Gellynck, J. Schouteten, Sara De Pelsmaeker, 2019, Food research international.

Identifying the Key Success Factors of Plant-Based Food Brands in Europe

H. De Steur, X. Gellynck, J. Schouteten, 2022, Sustainability.

Emotional and sensory profiling of insect-, plant- and meat-based burgers under blind, expected and informed conditions

H. Steur, W. Verbeke, X. Gellynck, 2016 .

Replacing vegetable oil by insect oil in food products: Effect of deodorization on the sensory evaluation.

K. Dewettinck, X. Gellynck, J. Schouteten, 2021, Food research international.

Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices

X. Gellynck, J. Schouteten, K. Raes, 2022, Foods.

Influence of chocolate texture on Belgian consumers' emotions and affective ratings

X. Gellynck, J. Schouteten, J. Juvinal, 2014 .

Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds.

X. Gellynck, J. Schouteten, K. Raes, 2021, Food chemistry.

Emotional and Sensory Evaluation of Cheese: The Effect of Health Labels

H. Steur, X. Gellynck, S. Lagast, 2017 .

Impact of Health Labels on Flavor Perception and Emotional Profiling: A Consumer Study on Cheese

Ilse de Bourdeaudhuij, H. De Steur, X. Gellynck, 2015, Nutrients.

Consumer acceptance towards potato chips fried in yellow mealworm oil

K. Dewettinck, X. Gellynck, J. Schouteten, 2021, Food Quality and Preference.

Local food products in health care facilities: elderly sensory acceptance of a local food menu

X. Gellynck, S. Lagast, J. Schouteten, 2015 .

Consumers’ acceptance toward whole and processed mealworms: A cross-country study in Belgium, China, Italy, Mexico, and the US

J. Schouteten, S. Mancini, D. A. Tzompa‐Sosa, 2023, PloS one.

Is taste the key driver for consumer preference? A conjoint analysis study

Koen Dewettinck, Xavier Gellynck, Sara De Pelsmaeker, 2017 .

Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel.

Xavier Gellynck, Hans De Steur, Ilse De Bourdeaudhuij, 2017, Food research international.

Frying dough with yellow mealworm oil: Aroma profile and consumer perception at a central location test and at home.

X. Gellynck, J. Schouteten, D. A. Tzompa-Sosa, 2022, Journal of food science.

Emoji meanings (pleasure-arousal-dominance dimensions) in consumer research: Between-country and interpersonal differences.

F. Llobell, S. Jaeger, J. Schouteten, 2022, Journal of food science.

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

F. Llobell, S. Jaeger, J. Schouteten, 2022, Food Quality and Preference.

Emoji for Food and Beverage Research: Pleasure, Arousal and Dominance Meanings and Appropriateness for Use

S. Jaeger, J. Schouteten, D. Jin, 2021, Foods.

Are questionnaires the best way to measure emotions for food products and beverages

J. Schouteten, 2020 .

Consumers’ emotions elicited by food: A systematic review of explicit and implicit methods

H. Steur, V. D. Herdt, X. Gellynck, 2017 .

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

H. Meiselman, J. Schouteten, 2021 .

Comparing a standardized to a product-specific emoji list for evaluating food products by children

J. Verwaeren, X. Gellynck, J. Schouteten, 2019, Food Quality and Preference.

Emoji as a tool for measuring children’s emotions when tasting food

J. Verwaeren, H. De Steur, X. Gellynck, 2018, Food Quality and Preference.

Does award and origin labeling influence consumers’ willingness-to-pay beyond sensory cues? An experimental auction on improved Philippine tablea (cocoa liquor)

H. De Steur, X. Gellynck, J. Schouteten, 2022, Journal of Behavioral and Experimental Economics.

An integrated method for the emotional conceptualization and sensory characterization of food products: The EmoSensory® Wheel.

Xavier Gellynck, Joachim J Schouteten, Hans De Steur, 2015, Food research international.

Do Fair Trade Labels Bias Consumers’ Perceptions of Food Products? A Comparison between a Central Location Test and Home-Use Test

H. Slabbinck, X. Gellynck, J. Schouteten, 2021, Sustainability.

Predicting children's food choice using check-all-that-apply questions

Jan Verwaeren, Xavier Gellynck, Joachim Schouteten, 2018, Journal of Sensory Studies.

Consumers' perceptions of GM-free labelled foods : a sensory experiment

H. Steur, X. Gellynck, J. Schouteten, 2018 .

Emotional and sensory profiling by children and teenagers: A case study of the check‐all‐that‐apply method on biscuits

H. Steur, X. Gellynck, S. Lagast, 2017 .

The effect of the research setting on the emotional and sensory profiling under blind, expected, and informed conditions: A study on premium and private label yogurt products.

Ilse de Bourdeaudhuij, H. De Steur, X. Gellynck, 2017, Journal of dairy science.

The European Food Prices Monitoring Tool as a Prerequisite for more Price Transparency in the Food Chain

Katrien Van Lembergen, A. Heene, X. Gellynck, 2014 .

Challenges of pairing chocolates and nuts: Perceptions, interactions and dynamics of contrasting chocolates with nuts.

J. V. Van Impe, J. Schouteten, R. Januszewska, 2021, Food research international.

What motivates consumers to accept whole and processed mealworms in their diets? A five-country study

J. Schouteten, G. Sogari, Jie Li, 2023, Future Foods.

Influence of sensory attributes on consumers’ emotions and hedonic liking of chocolate

K. Dewettinck, X. Gellynck, S. Lagast, 2018, British Food Journal.

The mediating role of barriers and trust on the intentions to consume plant-based foods in Europe

H. De Steur, J. Schouteten, Michael Bom Frøst, 2024, Food Quality and Preference.

European stakeholders’ perspectives on implementation potential of precision weed control: the case of autonomous vehicles with laser treatment

L. Emmi, H. De Steur, X. Gellynck, 2023, Precision Agriculture.

Social media and food consumer behavior: A systematic review

H. De Steur, J. Schouteten, Michael Bom Frøst, 2024, Trends in Food Science & Technology.

Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate

K. Dewettinck, J. Schouteten, D. Van de Walle, 2023, Foods.

How do consumers value food traceability? – A meta-analysis

X. Gellynck, J. Schouteten, Hans De Steur, 2024, Food Control.

Environmental performance of an autonomous laser weeding robot—a case study

J. Schouteten, Christian Andreasen, Janusz Krupanek, 2024, The International Journal of Life Cycle Assessment.

Consumers’ valuation of blockchain-based food traceability: role of consumer ethnocentrism and communication via QR codes

X. Gellynck, J. Schouteten, Hans De Steur, 2024, British Food Journal.