Research Explorer

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Researcher

Joachim Schouteten

Publications & Research Data

Awards & Distinctions

127 Results

2025

A holistic assessment of blockchain-based traceability systems : the case of protected designation of origin feta cheese production

Duc TranFilisia MelissariSamuel Le FeonAndreas PapadakisTheodore ZahariadisDimitrios ChatzitheodorouXavier GellynckHans De SteurJoachim Schouteten

A1 Journal Article in COMPUTERS AND ELECTRONICS IN AGRICULTURE

Barriers and drivers to consuming neglected and underutilized species: evidence from six European countries

Simoun Rainier BayudanLukas ZagataLucie PlzakovaHans De SteurJoachim Schouteten

A1 Journal Article in SCIENTIFIC REPORTS

Characterisation of non-alcoholic beers produced with maltose-negative yeasts and 40% adjuncts

Elia MynckeDana VanderputtenJoren HuysSylvie VandoornePol SmoutDavid LaureysJohanna SchlichFilip Van OpstaeleJoachim SchoutetenJessika De Clippeleer

Comparison of flash profile (FP), projective mapping (PM) and CATA for the sensory profiling of chocolate with unique flavor characteristics

Desiana Nuriza PutriAriza Budi Tunjung SariHendy FirmantoJoachim Schouteten

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

Consumer expectations for cream cheese : a category appraisal study in the United Kingdom with dairy and plant-based variants in various flavours

Sara R. JaegerSok L. ChheangJoachim Schouteten

A1 Journal Article in FOODS

Diverse dietary lifestyles within households increase purchase intentions for plant-based food

Listia RiniSimoun Rainier BayudanI. FaberM.B. FrøstF.J.A. Perez-CuetoE. GuadarramaJoachim SchoutetenHans De Steur

A1 Journal Article in FOOD QUALITY AND PREFERENCE

Exploration of Alternative Yeasts and Adjuncts for the Production of Non-Alcoholic and Low-Alcohol Beers

Elia MynckeJessika De ClippeleerJoachim Schouteten

Green color drives rejection of crackers added with algae in children but not in adults

Noemi Sofia RabittiPernilla SandvikSusanne NeugartJoachim SchoutetenMonica Laureati

A1 Journal Article in FOOD QUALITY AND PREFERENCE

I eat, therefore I am? Revealing differences and incongruences in dietary identities among omnivores and flexitarians in Europe

Simoun Rainier BayudanBerre DeltommeListia RiniIlona FaberMichael Bom FrøstFederico J.A Perez-CuetoElsa GuadarramaEmanuele ZanniniJoachim SchoutetenHans De Steur

A1 Journal Article in APPETITE

Methods for conceptual and situational product research

Davide GiacaloneJoachim Schouteten

Bookchapter in Reference module in food science

Methods for emotion research

Simoun Rainier BayudanJoachim Schouteten

Bookchapter in Reference module in food science

Navigating yeast selection for NABLAB production : comparative study of commercial maltose- and maltotriose-negative strains

Elia MynckeDana VanderputtenDavid LaureysJoren HuysJohanna SchlichFilip Van OpstaeleJoachim SchoutetenJessika De Clippeleer

A1 Journal Article in FOOD CHEMISTRY

Online grocery shopping in Europe : consumer research on the role of innovation and local food perceptions

Esther Van ParysJeff BrayDjamel RahmaniBarbara RongeAdam TarcsiVinko LesicMaxime MichaudXavier GellynckJoachim SchoutetenHans De Steur

A1 Journal Article in BRITISH FOOD JOURNAL

Recognizing complexity in agricultural innovation : advancing responsible scaling using the Rapid Scaling Tool in Intermediate Value Chains

Esther Van ParysJ. Molina-MaturanoM. RadA. WahlbergK. OstergrenJ. C. Laso BayasXavier GellynckJoachim SchoutetenHans De Steur

A1 Journal Article in JOURNAL OF RURAL STUDIES

The heterogeneity of consumer preference for blockchain-based food traceability : the role of governmental trust and information-seeking behaviour

Duc TranHans De SteurXavier GellynckAndreas PapadakisJoachim Schouteten

A1 Journal Article in FOOD QUALITY AND PREFERENCE

The potential of blockchain-based food traceability systems : a socioeconomic perspective

Duc TranJoachim SchoutetenXavier GellynckHans De Steur

Volatile compounds and flavor perception of cocoa mass and dark chocolates from Indonesian cocoa beans : insights into sensory acceptability

Desiana Nuriza PutriAriza Budi Tunjung SariHendy FirmantoJolien DevaereAnn De WinneJoachim Schouteten

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

2024

Characterization of pulse ingredients for bakery applications : focus on the sensory aspects of pulse-containing pound cakes

Ine HeetesonneElke ClausIngrid De LeynKatrien De VisschereMelissa CamerlinckJoachim SchoutetenFilip Van Bockstaele

Characterization of pulse-containing cakes using sensory evaluation and instrumental analysis

Ine HeetesonneElke ClausIngrid De LeynKoen DewettinckMelissa CamerlinckJoachim SchoutetenFilip Van Bockstaele

A1 Journal Article in FOODS

Congruency of an eating environment influences product liking : a virtual reality study

Joachim SchoutetenArthur Van SeverenDanielle DullHans De SteurLukas Danner

A1 Journal Article in FOOD QUALITY AND PREFERENCE

Consumers' valuation of blockchain-based traceability for feta cheese in Greece : a segmentation study

Duc TranHans De SteurXavier GellynckAndreas PapadakisJoachim Schouteten

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

Duc TranHans De SteurXavier GellynckAndreas PapadakisJoachim Schouteten

A1 Journal Article in BRITISH FOOD JOURNAL

Discovering fine flavour in Asian single-origin cocoa : fast GC electronic-nose aroma fingerprinting of cocoa liquors and consumer acceptability of Tablea in the Philippines

Joel JuvinalJoachim SchoutetenDimas Rahadian Aji MuhammadGeraldine G. TayagAlma A. de LeonHans De SteurKoen DewettinckXavier Gellynck

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of information on mothers’ sensory and emotional profiling of insect-based porridges in Kenya

Maryam ImbumiJoachim SchoutetenSheila OkothChrysantus Mbi TangaKatleen RaesXavier GellynckJudith KimiyweHans De Steur

A1 Journal Article in FOOD QUALITY AND PREFERENCE

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

Janusz KrupanekPablo Gonzales de SantosLuis EmmiMerve WollweberHendrik SandmannKarsten ScholleDuc TranJoachim SchoutetenChristian Andreasen

A1 Journal Article in INTERNATIONAL JOURNAL OF LIFE CYCLE ASSESSMENT

Experiences using ethereum and quorum blockchain smart contracts in dairy production

Filisia MelissariAndreas PapadakisDimitris ChatzitheodorouDuc TranJoachim SchoutetenGeorgia AthanasiouTheodore Zahariadis

A2 Journal Article in JOURNAL OF SENSOR AND ACTUATOR NETWORKS

Exploring the intention to consume whole vs processed edible insects : insights from traditional and non-traditional entomophagy countries

Simone ManciniFrancesco RiccioliDaylan A. Tzompa-SosaRoberta MoruzzoJoachim SchoutetenAijun LiuJie LiDavide MenozziGiovanni Sogari

A2 Journal Article in JOURNAL OF AGRICULTURE AND FOOD RESEARCH

From niche to noteworthy : a multi-country study on consumer views towards neglected and underutilized crops

Simoun Rainier BayudanHans De SteurJoachim Schouteten

A1 Journal Article in INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

How do consumers value food traceability? A meta-analysis

Duc TranJoachim SchoutetenXavier GellynckHans De Steur

A1 Journal Article in FOOD CONTROL

Influence of short food supply chain characteristics on consumer perceptions and willingness to pay for sustainable packaging in processed food

Esther Van ParysDjamel RahmaniXavier GellynckHans De SteurJoachim Schouteten

Sensory attributes of fine flavor cocoa beans and chocolate : a systematic literature review

Desiana Nuriza PutriHans De SteurJoel JuvinalXavier GellynckJoachim Schouteten

A1 Journal Article in JOURNAL OF FOOD SCIENCE

Sensory, emotional, and appropriateness of plant- and meat-based burgers

Giovanni SogariSimona GrassoVincenzina CaputoMiguel I. GomezCristina MoraJoachim Schouteten

A1 Journal Article in JOURNAL OF FOOD SCIENCE

Snacks from the sea : a cross-national comparison of consumer acceptance for crackers added with algae

Noemi Sofia RabittiSimoun Rainier BayudanMonica LaureatiSusanne NeugartJoachim SchoutetenLinnea ApelmanSermin DahlstedtPernilla Sandvik

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Social media and food consumer behavior : a systematic review

Listia RiniJoachim SchoutetenIlona FaberMichael Bom FrøstFederico J A Perez-CuetoHans De Steur

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

Strategic marketing research for responsible innovations in shorter food supply chains

Esther Van ParysJoachim SchoutetenHans De SteurXavier Gellynck

Success factors and social influences shaping consumer adoption of plant-based foods

Listia RiniHans De SteurJoachim Schouteten

The influence of internal factors on micro and small enterprises performance : evidence from Tanzanian agri-food processors

Pulkeria PascoeMarcia Dutra de BarcellosHans De SteurJoachim SchoutetenHawa P. TunduiXavier Gellynck

A1 Journal Article in INTERNATIONAL FOOD AND AGRIBUSINESS MANAGEMENT REVIEW

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

Ilona FaberListia RiniJoachim SchoutetenMichael Bom FrostHans De SteurFederico J. A. Perez-Cueto

A1 Journal Article in FOOD QUALITY AND PREFERENCE

The role of social media in driving beliefs, attitudes, and intentions of meat reduction towards plant-based meat behavioral intentions

Listia RiniSimoun Rainier BayudanIlona FaberJoachim SchoutetenFederico J. A. Perez-CuetoKai-Brit BechtoldXavier GellynckMichael Bom FrostHans De Steur

A1 Journal Article in FOOD QUALITY AND PREFERENCE

Trust development in blockchain implementation : an empirical framework

Duc TranHans De SteurJoachim SchoutetenXavier Gellynck

2023

A multi-country comparison of consumer acceptance and preferences towards crackers enriched with algae

Noemi Sofia RabittiSimoun Rainier BayudanMonica LaureatiSusanne NeugartJoachim SchoutetenLinnea ApelmanSermin DahlstedtPernilla Sandvik

A systematic review of farmers’ adoption and willingness to adopt field robots and unmanned aerial vehicles

Margo DegieterHans De SteurDuc TranXavier GellynckJoachim Schouteten

Behavioural intentions towards plant-based meat and cheese alternatives in Europe : the mediating role of barriers and trust

Ilona FaberListia RiniJoachim SchoutetenHans De SteurMichael B. FrøstFederico J.A. Perez-Cueto

Can autonomous vehicles with laser treatment be the future of weed control in Europe? A PESTLE review and SWOT analysis

Duc TranJoachim SchoutetenMargo DegieterJanusz KrupanekWanda JaroszAlvaro AretaLuis EmmiHans De SteurXavier Gellynck

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

Daylan A. Tzompa-SosaRoberta MoruzzoSimone ManciniJoachim SchoutetenAijun LiuJie LiGiovanni Sogari

A1 Journal Article in PLOS ONE

Determinants of farmers’ adoption of robotics and drones : a systematic review

Margo DegieterHans De SteurDuc TranXavier GellynckJoachim Schouteten

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

European consumers’ purchase intentions towards plant-based meat products : the mediation effect of social media involvement

Listia RiniSimoun Rainier BayudanIlona FaberMichael Bom FrøstFederico J. A. Perez-CuetoJoachim SchoutetenHans De Steur

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

Duc TranJoachim SchoutetenMargo DegieterJanusz KrupanekWanda JaroszAlvaro AretaLuis EmmiHans De SteurXavier Gellynck

A1 Journal Article in PRECISION AGRICULTURE

Evaluating collaborative scenarios for short food supply chains : a case study on high-level processing technology

Esther Van ParysDuc TranImca SampersThierry BenezechPieter-Jan LoveniersFrank DevlieghereHans De SteurXavier GellynckJoachim Schouteten

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Exploring farmers’ perspectives on laser based weeding

Margo DegieterDuc TranHans De SteurXavier GellynckJoachim Schouteten

Farmers' acceptance of robotics and unmanned aerial vehicles : a systematic review

Margo DegieterHans De SteurDuc TranXavier GellynckJoachim Schouteten

A1 Journal Article in AGRONOMY JOURNAL

Farmers’ attitudes towards laser based weeding

Margo DegieterDuc TranJoachim SchoutetenXavier GellynckHans De Steur

Farmers’ preferences for laser weeding treatment

Duc TranMargo DegieterJoachim SchoutetenXavier GellynckHans De Steur

Firm-level determinants of access to external finance and impact of external finance on firm performance

Pulkeria PascoeMarcia Dutra de BarcellosHans De SteurJoachim SchoutetenHawa Petro TunduiXavier Gellynck

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

Daylan A. Tzompa-SosaPaul ProvijnXavier GellynckJoachim Schouteten

A1 Journal Article in JOURNAL OF FOOD SCIENCE

How do consumers value traceable traditional food? A case of feta cheese

Duc TranHans De SteurXavier GellynckAndreas PapadakisJoachim Schouteten

How do farmers prefer laser-weeding? A pan-European survey

Duc TranMargo DegieterJoachim SchoutetenXavier GellynckHans De Steur

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

Impact of firm-level factors and government business support on the performance of agri-food firms

Pulkeria PascoeMarcia Dutra de BarcellosHans De SteurJoachim SchoutetenHawa Petro TunduiXavier Gellynck

Influence of short food supply chain characteristics on consumer perceptions for sustainable packaging

Esther Van ParysZoë DedeurwaerdereHans De SteurXavier GellynckJoachim Schouteten

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

The influence of explicit information provision on consumers’ acceptance and preferences for bakery goods made with insect oil

Simoun Rainier BayudanDaylan A. Tzompa-SosaKoen DewettinckXavier GellynckJoachim Schouteten

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 A. Tzompa-SosaGiovanni SogariEmma CopelottiGiulia AndreaniJoachim SchoutetenRoberta MoruzzoAijun LiuJie LiSimone Mancini

A2 Journal Article in FUTURE FOODS

Yikes or not : sensory evaluation of flavored cakes made with insect oil

Daylan A. Tzompa-SosaKoen DewettinckXavier GellynckJoachim Schouteten

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 A. 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

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

Stakeholder evaluation of collaborative business models : a case study on high-level food processing technology

Esther Van ParysPieter-Jan LoveniersDuc TranThierry BenezechImca SampersHans De SteurXavier GellynckJoachim Schouteten

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

What can we learn to be successful in the plant-based food market? Identifying the key success factors of the renowned plant-based food brands in Europe

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

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 A. 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 A. 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

Mai Nguyen TuyetSara 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