Research Explorer

Your browser does not support JavaScript or JavaScript is not enabled. Without JavaScript some functions of this webapplication may be disabled or cause error messages. To enable JavaScript, please consult the manual of your browser or contact your system administrator.

Researcher

Joachim Schouteten

65 Results

2023

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

Josefina F. BallesterosJoachim SchoutetenAngelyn OtillaRamona Isabel RamirezXavier GellynckJulieta CasaulHans De Steur

A1 Journal Article in JOURNAL OF BEHAVIORAL AND EXPERIMENTAL ECONOMICS

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

Joachim SchoutetenFabien LlobellSok L. ChheangDavid JinSara R. Jaeger

A1 Journal Article in JOURNAL OF FOOD SCIENCE

Identifying the key success factors of plant-based food brands in Europe

Listia RiniJoachim SchoutetenIlona FaberKai-Brit BechtoldFederico J. A. Perez-CuetoXavier GellynckHans De Steur

A1 Journal Article in SUSTAINABILITY

Microwave roasting as an alternative to convection roasting : sensory analysis and physical characterization of dark chocolate

Joachim SchoutetenValérie LemarcqDavy Van de WalleEleni SiorikiKoen Dewettinck

A1 Journal Article in FOODS

Physico-chemical property, sensory profile and consumer acceptability of water buffalo (Bubalus bubalis l.) chocolate milk using alkalized and natural cocoa powder

Joel JuvinalHans De SteurJoachim SchoutetenDimas Rahadian Aji MuhammadAlma A. De LeonKoen DewettinckXavier Gellynck

A1 Journal Article in FOODS

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

Joachim SchoutetenValerie L. AlmliListia RiniIngunn Berget

A1 Journal Article in FOOD QUALITY AND PREFERENCE

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

Daylan Amelia Tzompa SosaGiovanni SogariEmma CopelottiGiulia AndreaniJoachim SchoutetenRoberta MoruzzoAijun LiuJie LiSimone Mancini

A2 Journal Article in FUTURE FOODS

2022

Comparing a product-specific versus a general emoji list to measure consumers’ emotional associations with chocolate and predict food choice

Joachim SchoutetenJan VerwaerenListia RiniValérie Almli

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Consumer acceptance towards potato chips fried in yellow mealworm oil

Daylan Amelia Tzompa SosaKoen DewettinckXavier GellynckJoachim Schouteten

A1 Journal Article in FOOD QUALITY AND PREFERENCE

Effect of lactic acid fermentation on volatile compounds and sensory characteristics of mango (Mangifera indica) juices

Juliana MandhaHabtu Shumoy AbrahaJolien DevaereJoachim SchoutetenXavier GellynckAnn De De WinneAthanasia O. MatemuKatleen Raes

A1 Journal Article in FOODS

Effect of tasting and flavour on chocolate-evoked emotions by consumers

Sara De PelsmaekerXavier GellynckKoen DewettinckJoachim Schouteten

A1 Journal Article in BRITISH FOOD JOURNAL

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

Federico J. A. Perez-CuetoListia RiniIlona FaberMorten A. RasmussenKai-Brit BechtoldJoachim SchoutetenHans De Steur

A1 Journal Article in INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

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

Federico J.A. Perez-CuetoListia RiniIlona FaberMorten A. RasmussenKai-Brit BechtoldJoachim SchoutetenHans De Steur

U Journal Article in International Journal of Gastronomy and Food Science

Impact of emotional state on consumers’ emotional conceptualizations of dark chocolate using an emoji-based questionnaire

Listia RiniSofie LagastJoachim SchoutetenXavier GellynckHans De Steur

A1 Journal Article in FOOD QUALITY AND PREFERENCE

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

Joachim SchoutetenFabien LlobellChristina M. RoigardDavid JinSara R. Jaeger

A1 Journal Article in FOOD QUALITY AND PREFERENCE

2021

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

Joachim Schouteten

A1 Journal Article in FOOD QUALITY AND PREFERENCE

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

Linda Isabel PazRenata JanuszewskaJoachim SchoutetenJan Van Impe

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Do fair trade labels bias consumers' perceptions of food products? A comparison between a central location test and home-use test

Joachim SchoutetenXavier GellynckHendrik Slabbinck

A1 Journal Article in SUSTAINABILITY

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

Juliana MandhaHabtu Shumoy AbrahaJolien DevaereJoachim SchoutetenXavier GellynckAnn de WinneAthanasia O. MatemuKatleen Raes

A1 Journal Article in FOOD CHEMISTRY

Emoji for food and beverage research : pleasure, arousal and dominance meanings and appropriateness for use

Sara R. JaegerDavid JinGrace S. RyanJoachim Schouteten

A1 Journal Article in FOODS

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

Daylan Amelia Tzompa SosaKoen DewettinckXavier GellynckJoachim Schouteten

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

The EmoSensory® wheel

Joachim SchoutetenHans De SteurXavier Gellynck

Bookchapter in Emotion measurement

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

Joachim SchoutetenHerbert L. Meiselman

Editorial material

2020

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

Claudia DelicatoJoachim SchoutetenKoen DewettinckXavier GellynckDaylan Amelia Tzompa Sosa

A1 Journal Article in FOOD QUALITY AND PREFERENCE

Detection threshold of chocolate graininess : machine vs human

Sara De PelsmaekerJuliette BehraXavier GellynckJoachim Schouteten

A1 Journal Article in BRITISH FOOD JOURNAL

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

Denize Rodrigues De OliveiraHans De SteurSofie LagastXavier GellynckJoachim Schouteten

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

2019

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

Joachim SchoutetenJan VerwaerenXavier GellynckValérie L Almli

A1 Journal Article in FOOD QUALITY AND PREFERENCE

Development of a sensory wheel and lexicon for chocolate

Sara De PelsmaekerGil De ClercqXavier GellynckJoachim Schouteten

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

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

Joachim SchoutetenXavier GellynckHendrik Slabbinck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

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

Joshua WesanaJoachim SchoutetenEvi Van AckerXavier GellynckHans De Steur

A1 Journal Article in BRITISH FOOD JOURNAL

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

Jan VerwaerenXavier GellynckSofie LagastJoachim Schouteten

A1 Journal Article in JOURNAL OF SENSORY STUDIES

2018

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

Sofie LagastHans De SteurJoachim SchoutetenXavier Gellynck

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

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

Joachim SchoutetenXavier GellynckHans De Steur

A1 Journal Article in INTERNATIONAL JOURNAL OF CONSUMER STUDIES

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

Joachim SchoutetenJan VerwaerenSofie LagastXavier GellynckHans De Steur

A1 Journal Article in FOOD QUALITY AND PREFERENCE

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

Joachim SchoutetenSara De PelsmaekerJoel JuvinalSofie LagastKoen DewettinckXavier Gellynck

A1 Journal Article in BRITISH FOOD JOURNAL

2017

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

Joachim SchoutetenXavier GellynckIlse De BourdeaudhuijBenedikt SasWender LP BredieFederico JA Perez-CuetoHans De Steur

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Consumers' emotions elicited by food : a systematic review of explicit and implicit methods

Sofie LagastXavier GellynckJoachim SchoutetenVeerle De HerdtHans De Steur

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Sara De PelsmaekerJoachim SchoutetenXavier GellynckClaudia DelbaereNathalie De ClercqAdrienn HegyiTunde KutiFrédéric DepypereKoen Dewettinck

A1 Journal Article in BRITISH FOOD JOURNAL

Emotional and sensory evaluation of cheese : the effect of health labels

Joachim SchoutetenHans De SteurSara De PelsmaekerSofie LagastXavier GellynckIlse De Bourdeaudhuij

Bookchapter in Dairy in human health and disease across the lifespan

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

Joachim SchoutetenHans De SteurSofie LagastSara De PelsmaekerXavier Gellynck

A1 Journal Article in JOURNAL OF SENSORY STUDIES

Implicit measurement of preference and emotion in universal and personally accepted and non-accepted drinks

Sofie LagastHans De SteurJoachim SchoutetenStefanie GadeyneStephanie HödlWilleke StaljanssensPaul BoonXavier GellynckVeerle De Herdt

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

Sara De PelsmaekerJoachim SchoutetenSofie LagastKoen DewettinckXavier Gellynck

A1 Journal Article in FOOD QUALITY AND PREFERENCE

On consumers’ use and brand equity of sports nutrition products

Hans De SteurJoshua WesanaJoachim SchoutetenEvi Van AckerXavier Gellynck

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

Joachim SchoutetenHans De SteurBenedikt SasIlse De BourdeaudhuijXavier Gellynck

A1 Journal Article in JOURNAL OF DAIRY SCIENCE

2016

A conjoint study with tasting condition on dark chocolate : effect of flavour, portion size and sugar reduction claim on stated preference

Sofie LagastSara De PelsmaekerHans De SteurHeidi VandenhauteJoel JuvinalJoachim SchoutetenXavier Gellynck

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

Joachim SchoutetenHans De SteurSara De PelsmaekerSofie LagastJoel JuvinalIlse De BourdeaudhuijWim VerbekeXavier Gellynck

A1 Journal Article in FOOD QUALITY AND PREFERENCE

Information and context effects on consumers' food experience

Joachim SchoutetenXavier GellynckIlse De Bourdeaudhuij

The effect of the location context on the EmoSensory® evaluation of yogurt products under blind, expected and informed conditions

Joachim SchoutetenHans De SteurSofie LagastSara De PelsmaekerXavier GellynckIlse De Bourdeaudhuij

Validating the EmoSensory® Wheel: comparison with traditional questionnaire format, between scaling formats and between countries

Joachim SchoutetenHans De SteurSofie LagastXavier GellynckIlse De BourdeaudhuijWender lP BredieFederico JA Perez-Cueto

2015

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

Joachim SchoutetenHans De SteurSara De PelsmaekerSofie LagastIlse De BourdeaudhuijXavier Gellynck

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Effect of health labelling on expected and actual taste perception of cheese

Joachim SchoutetenHans De SteurSara De PelsmaekerSofie LagastIlse De BourdeaudhuijXavier Gellynck

Emotional connotations of consumers in blind sensory evaluation of chocolates with normal and alternative sweeteners

Sofie LagastHans De SteurJoachim SchoutetenSara De PelsmaekerXavier Gellynck

Impact of health labels on flavor perception and emotional profiling : a consumer study on cheese

Joachim SchoutetenHans De SteurSara De PelsmaekerSofie LagastIlse De BourdeaudhuijXavier Gellynck

A1 Journal Article in NUTRIENTS

Linking emotions and sensory attributes of traditional food products: an application of the CATA approach in a study on children

Joachim SchoutetenHans De SteurSofie LagastSara De PelsmaekerXavier Gellynck

Linking instrumental, sensory and emotional evaluation of flavoured chocolates

Joachim SchoutetenAnthony VellaNathalie De ClercqJim Van DurmeSofie LagastSara De PelsmaekerKoen DewettinckXavier Gellynck

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

Sofie LagastSara De PelsmaekerJoachim SchoutetenXavier Gellynck

Tasting or non-tasting in conjoint analysis : is taste the key driver for purchase intent of consumers?

Sara De PelsmaekerJoachim SchoutetenSofie LagastKoen DewettinckXavier Gellynck

2014

Can emotions deliver additional information on the informed liking of flavoured milk by children?

Joachim SchoutetenSara De PelsmaekerSofie LagastXavier Gellynck

Difference in threshold detection of graininess in chocolate: machine vs human

Sara De PelsmaekerJuliette BehraJoachim SchoutetenXavier Gellynck

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

Joachim SchoutetenSara De PelsmaekerJoel JuvinalXavier Gellynck

Relation between sensory characteristics and consumer preference for traditional Belgian cheeses

Sofie LagastJoachim SchoutetenSara De PelsmaekerXavier Gellynck

Sensory differences between low-fat and regular yogurt measured by instrumental analyses and consumer evaluation

Sofie LagastJoachim SchoutetenSara De PelsmaekerXavier Gellynck

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

Joachim SchoutetenSara De PelsmaekerSofie LagastXavier Gellynck

2013

Potential of milk polar lipids in chocolate products: sensory and instrumental evaluation

Nguyen Tuyet MaiSara De PelsmaekerJoachim SchoutetenXavier GellynckKoen Dewettinck

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

Sara De PelsmaekerJoachim SchoutetenXavier Gellynck

A1 Journal Article in APPETITE