1. 2020
  2. Changing food behaviors in a desirable direction

    Schifferstein, H. N. J., 2020, In : Current Opinion in Food Science. 33, p. 30-37 8 p.

    Research output: Contribution to journalArticleScientificpeer-review

  3. 2019
  4. Consumer expectations for vegetables with typical and atypical colors: The case of carrots

    Schifferstein, H. N. J., Wehrle, T. & Carbon, C-C., 2019, In : Food Quality and Preference. 72, p. 98-108 11 p.

    Research output: Contribution to journalArticleScientificpeer-review

  5. How neutral coloured backgrounds affect the attractiveness and expensiveness of fresh produce

    Howell, B. F. & Schifferstein, H. N. J., 2019, In : Food Quality and Preference. 78, p. 1-11 11 p., 103718.

    Research output: Contribution to journalArticleScientificpeer-review

  6. 2018
  7. From Abstract to Tangible: Supporting the Materialization of Experiential Visions with the Experience Map

    Camere, S., Schifferstein, H. N. J. & Bordegoni, M., 2018, In : International Journal of Design. 12, 2, p. 51-73 23 p.

    Research output: Contribution to journalArticleScientificpeer-review

  8. Katja Gruijters food design: Exploring the future of food, Ed van Hinte (2016)

    Schifferstein, R., 2018, In : International Journal of Food Design. 3, 1, p. 63-66 4 p.

    Research output: Contribution to journalBook/Film/Article reviewScientific

  9. Sensing materials: Exploring the building blocks for experiential design

    Schifferstein, R. & Wastiels, L., 2018, Senses and Sensation: Critical and Primary Sources. Howes, D. (ed.). London: Bloomsbury Academic, Vol. IV. p. 75-86 12 p. (Critical and Primary Sources).

    Research output: Chapter in Book/Report/Conference proceedingChapterScientific

  10. 2017
  11. Auditory and visual contributions to affective product quality

    Ozcan Vieira, E., Cupchik, G. C. & Schifferstein, R., 2017, In : International Journal of Design. 11, 1, p. 35-50 16 p.

    Research output: Contribution to journalArticleScientificpeer-review

  12. Colored backgrounds affect the attractiveness of fresh produce, but not it's perceived color

    Schifferstein, R., Howell, BF. & Pont, S., 2017, In : Food Quality and Preference. 56, p. 173-180 8 p.

    Research output: Contribution to journalArticleScientificpeer-review

  13. Differentiating consumption contexts as a basis for diversity in food design education: Eating in or eating out?

    Schifferstein, R., 2017, In : International Journal of Food Design. 2, 1, p. 83-101 19 p.

    Research output: Contribution to journalArticleScientificpeer-review

  14. MHFI 2017: 2nd international workshop on multisensorial approaches to human-food interaction (workshop summary)

    Velasco, C., Nijholt, A., Obrist, M., Okajima, K., Schifferstein, R. & Spence, C., 2017, ICMI 2017: Proceedings of the 19th ACM International Conference on Multimodal Interaction. New York: Association for Computer Machinery, p. 674-676 3 p.

    Research output: Chapter in Book/Report/Conference proceedingConference contributionScientificpeer-review

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