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Onderzoeker
Joachim Schouteten
Profiel
Projecten
Publicaties
Activiteiten
Prijzen & Erkenningen
116
Resultaten
2025
A holistic assessment of blockchain-based traceability systems : the case of protected designation of origin feta cheese production
Duc Tran
Filisia Melissari
Samuel Le Feon
Andreas Papadakis
Theodore Zahariadis
Dimitrios Chatzitheodorou
Xavier Gellynck
Hans De Steur
Joachim Schouteten
A1
Artikel in een tijdschrift
in
COMPUTERS AND ELECTRONICS IN AGRICULTURE
2025
Consumer expectations for cream cheese : a category appraisal study in the United Kingdom with dairy and plant-based variants in various flavours
Sara R. Jaeger
Sok L. Chheang
Joachim Schouteten
A1
Artikel in een tijdschrift
in
FOODS
2025
Green color drives rejection of crackers added with algae in children but not in adults
Noemi Sofia Rabitti
Pernilla Sandvik
Susanne Neugart
Joachim Schouteten
Monica Laureati
A1
Artikel in een tijdschrift
in
FOOD QUALITY AND PREFERENCE
2025
I eat, therefore I am? Revealing differences and incongruences in dietary identities among omnivores and flexitarians in Europe
Simoun Rainier Bayudan
Berre Deltomme
Listia Rini
Ilona Faber
Michael Bom Frøst
Federico J.A Perez-Cueto
Elsa Guadarrama
Emanuele Zannini
Joachim Schouteten
Hans De Steur
A1
Artikel in een tijdschrift
in
APPETITE
2025
The heterogeneity of consumer preference for blockchain-based food traceability : the role of governmental trust and information-seeking behaviour
Duc Tran
Hans De Steur
Xavier Gellynck
Andreas Papadakis
Joachim Schouteten
A1
Artikel in een tijdschrift
in
FOOD QUALITY AND PREFERENCE
2025
The potential of blockchain-based food traceability systems : a socioeconomic perspective
Duc Tran
Joachim Schouteten
Xavier Gellynck
Hans De Steur
Proefschrift
2025
2024
Characterization of pulse ingredients for bakery applications : focus on the sensory aspects of pulse-containing pound cakes
Ine Heetesonne
Elke Claus
Ingrid De Leyn
Katrien De Visschere
Melissa Camerlinck
Joachim Schouteten
Filip Van Bockstaele
C3
Conferentie
2024
Characterization of pulse-containing cakes using sensory evaluation and instrumental analysis
Ine Heetesonne
Elke Claus
Ingrid De Leyn
Koen Dewettinck
Melissa Camerlinck
Joachim Schouteten
Filip Van Bockstaele
A1
Artikel in een tijdschrift
in
FOODS
2024
Congruency of an eating environment influences product liking : a virtual reality study
Joachim Schouteten
Arthur Van Severen
Danielle Dull
Hans De Steur
Lukas Danner
A1
Artikel in een tijdschrift
in
FOOD QUALITY AND PREFERENCE
2024
Consumers' valuation of blockchain-based traceability for feta cheese in Greece : a segmentation study
Duc Tran
Hans De Steur
Xavier Gellynck
Andreas Papadakis
Joachim Schouteten
C3
Conferentie
2024
Consumers’ valuation of blockchain-based food traceability : role of consumer ethnocentrism and communication via QR codes
Duc Tran
Hans De Steur
Xavier Gellynck
Andreas Papadakis
Joachim Schouteten
A1
Artikel in een tijdschrift
in
BRITISH FOOD JOURNAL
2024
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 Juvinal
Joachim Schouteten
Dimas Rahadian Aji Muhammad
Geraldine G. Tayag
Alma A. de Leon
Hans De Steur
Koen Dewettinck
Xavier Gellynck
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
2024
Effect of information on mothers’ sensory and emotional profiling of insect-based porridges in Kenya
Maryam Imbumi
Joachim Schouteten
Sheila Okoth
Chrysantus Mbi Tanga
Katleen Raes
Xavier Gellynck
Judith Kimiywe
Hans De Steur
A1
Artikel in een tijdschrift
in
FOOD QUALITY AND PREFERENCE
2024
Environmental performance of an autonomous laser weeding robot-a case study
Janusz Krupanek
Pablo Gonzales de Santos
Luis Emmi
Merve Wollweber
Hendrik Sandmann
Karsten Scholle
Duc Tran
Joachim Schouteten
Christian Andreasen
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF LIFE CYCLE ASSESSMENT
2024
Experiences using ethereum and quorum blockchain smart contracts in dairy production
Filisia Melissari
Andreas Papadakis
Dimitris Chatzitheodorou
Duc Tran
Joachim Schouteten
Georgia Athanasiou
Theodore Zahariadis
A2
Artikel in een tijdschrift
in
JOURNAL OF SENSOR AND ACTUATOR NETWORKS
2024
Exploring the intention to consume whole vs processed edible insects : insights from traditional and non-traditional entomophagy countries
Simone Mancini
Francesco Riccioli
Daylan A. Tzompa-Sosa
Roberta Moruzzo
Joachim Schouteten
Aijun Liu
Jie Li
Davide Menozzi
Giovanni Sogari
A2
Artikel in een tijdschrift
in
JOURNAL OF AGRICULTURE AND FOOD RESEARCH
2024
From niche to noteworthy : a multi-country study on consumer views towards neglected and underutilized crops
Simoun Rainier Bayudan
Hans De Steur
Joachim Schouteten
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
2024
How do consumers value food traceability? A meta-analysis
Duc Tran
Joachim Schouteten
Xavier Gellynck
Hans De Steur
A1
Artikel in een tijdschrift
in
FOOD CONTROL
2024
Influence of short food supply chain characteristics on consumer perceptions and willingness to pay for sustainable packaging in processed food
Esther Van Parys
Djamel Rahmani
Xavier Gellynck
Hans De Steur
Joachim Schouteten
C3
Conferentie
2024
Sensory attributes of fine flavor cocoa beans and chocolate : a systematic literature review
Desiana Nuriza Putri
Hans De Steur
Joel Juvinal
Xavier Gellynck
Joachim Schouteten
A1
Artikel in een tijdschrift
in
JOURNAL OF FOOD SCIENCE
2024
Sensory, emotional, and appropriateness of plant- and meat-based burgers
Giovanni Sogari
Simona Grasso
Vincenzina Caputo
Miguel I. Gomez
Cristina Mora
Joachim Schouteten
A1
Artikel in een tijdschrift
in
JOURNAL OF FOOD SCIENCE
2024
Snacks from the sea : a cross-national comparison of consumer acceptance for crackers added with algae
Noemi Sofia Rabitti
Simoun Rainier Bayudan
Monica Laureati
Susanne Neugart
Joachim Schouteten
Linnea Apelman
Sermin Dahlstedt
Pernilla Sandvik
A1
Artikel in een tijdschrift
in
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
2024
Social media and food consumer behavior : a systematic review
Listia Rini
Joachim Schouteten
Ilona Faber
Michael Bom Frøst
Federico J A Perez-Cueto
Hans De Steur
A1
Artikel in een tijdschrift
in
TRENDS IN FOOD SCIENCE & TECHNOLOGY
2024
Strategic marketing research for responsible innovations in shorter food supply chains
Esther Van Parys
Joachim Schouteten
Hans De Steur
Xavier Gellynck
Proefschrift
2024
Success factors and social influences shaping consumer adoption of plant-based foods
Listia Rini
Hans De Steur
Joachim Schouteten
Proefschrift
2024
The influence of internal factors on micro and small enterprises performance : evidence from Tanzanian agri-food processors
Pulkeria Pascoe
Marcia Dutra de Barcellos
Hans De Steur
Joachim Schouteten
Hawa P. Tundui
Xavier Gellynck
A1
Artikel in een tijdschrift
in
INTERNATIONAL FOOD AND AGRIBUSINESS MANAGEMENT REVIEW
2024
The mediating role of barriers and trust on the intentions to consume plant-based foods in Europe
Ilona Faber
Listia Rini
Joachim Schouteten
Michael Bom Frost
Hans De Steur
Federico J. A. Perez-Cueto
A1
Artikel in een tijdschrift
in
FOOD QUALITY AND PREFERENCE
2024
The role of social media in driving beliefs, attitudes, and intentions of meat reduction towards plant-based meat behavioral intentions
Listia Rini
Simoun Rainier Bayudan
Ilona Faber
Joachim Schouteten
Federico J. A. Perez-Cueto
Kai-Brit Bechtold
Xavier Gellynck
Michael Bom Frost
Hans De Steur
A1
Artikel in een tijdschrift
in
FOOD QUALITY AND PREFERENCE
2024
Trust development in blockchain implementation : an empirical framework
Duc Tran
Hans De Steur
Joachim Schouteten
Xavier Gellynck
C3
Conferentie
2024
2023
A multi-country comparison of consumer acceptance and preferences towards crackers enriched with algae
Noemi Sofia Rabitti
Simoun Rainier Bayudan
Monica Laureati
Susanne Neugart
Joachim Schouteten
Linnea Apelman
Sermin Dahlstedt
Pernilla Sandvik
C3
Conferentie
2023
A systematic review of farmers’ adoption and willingness to adopt field robots and unmanned aerial vehicles
Margo Degieter
Hans De Steur
Duc Tran
Xavier Gellynck
Joachim Schouteten
C3
Conferentie
2023
Behavioural intentions towards plant-based meat and cheese alternatives in Europe : the mediating role of barriers and trust
Ilona Faber
Listia Rini
Joachim Schouteten
Hans De Steur
Michael B. Frøst
Federico J.A. Perez-Cueto
C3
Conferentie
2023
Can autonomous vehicles with laser treatment be the future of weed control in Europe? A PESTLE review and SWOT analysis
Duc Tran
Joachim Schouteten
Margo Degieter
Janusz Krupanek
Wanda Jarosz
Alvaro Areta
Luis Emmi
Hans De Steur
Xavier Gellynck
C3
Conferentie
2023
Consumers' acceptance toward whole and processed mealworms : a cross-country study in Belgium, China, Italy, Mexico, and the US
Daylan A. Tzompa-Sosa
Roberta Moruzzo
Simone Mancini
Joachim Schouteten
Aijun Liu
Jie Li
Giovanni Sogari
A1
Artikel in een tijdschrift
in
PLOS ONE
2023
Determinants of farmers’ adoption of robotics and drones : a systematic review
Margo Degieter
Hans De Steur
Duc Tran
Xavier Gellynck
Joachim Schouteten
C3
Conferentie
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. Ballesteros
Joachim Schouteten
Angelyn Otilla
Ramona Isabel Ramirez
Xavier Gellynck
Julieta Casaul
Hans De Steur
A1
Artikel in een tijdschrift
in
JOURNAL OF BEHAVIORAL AND EXPERIMENTAL ECONOMICS
2023
Emoji meanings (pleasure-arousal-dominance dimensions) in consumer research : between-country and interpersonal differences
Joachim Schouteten
Fabien Llobell
Sok L. Chheang
David Jin
Sara R. Jaeger
A1
Artikel in een tijdschrift
in
JOURNAL OF FOOD SCIENCE
2023
European consumers’ purchase intentions towards plant-based meat products : the mediation effect of social media involvement
Listia Rini
Simoun Rainier Bayudan
Ilona Faber
Michael Bom Frøst
Federico J. A. Perez-Cueto
Joachim Schouteten
Hans De Steur
C3
Conferentie
2023
European stakeholders' perspectives on implementation potential of precision weed control : the case of autonomous vehicles with laser treatment
Duc Tran
Joachim Schouteten
Margo Degieter
Janusz Krupanek
Wanda Jarosz
Alvaro Areta
Luis Emmi
Hans De Steur
Xavier Gellynck
A1
Artikel in een tijdschrift
in
PRECISION AGRICULTURE
2023
Evaluating collaborative scenarios for short food supply chains : a case study on high-level processing technology
Esther Van Parys
Duc Tran
Imca Sampers
Thierry Benezech
Pieter-Jan Loveniers
Frank Devlieghere
Hans De Steur
Xavier Gellynck
Joachim Schouteten
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
2023
Exploring farmers’ perspectives on laser based weeding
Margo Degieter
Duc Tran
Hans De Steur
Xavier Gellynck
Joachim Schouteten
C3
Conferentie
2023
Farmers' acceptance of robotics and unmanned aerial vehicles : a systematic review
Margo Degieter
Hans De Steur
Duc Tran
Xavier Gellynck
Joachim Schouteten
A1
Artikel in een tijdschrift
in
AGRONOMY JOURNAL
2023
Farmers’ attitudes towards laser based weeding
Margo Degieter
Duc Tran
Joachim Schouteten
Xavier Gellynck
Hans De Steur
C3
Conferentie
2023
Farmers’ preferences for laser weeding treatment
Duc Tran
Margo Degieter
Joachim Schouteten
Xavier Gellynck
Hans De Steur
C3
Conferentie
2023
Firm-level determinants of access to external finance and impact of external finance on firm performance
Pulkeria Pascoe
Marcia Dutra de Barcellos
Hans De Steur
Joachim Schouteten
Hawa Petro Tundui
Xavier Gellynck
C1
Conferentie
2023
Frying dough with yellow mealworm oil : aroma profile and consumer perception at a central location test and at home
Daylan A. Tzompa-Sosa
Paul Provijn
Xavier Gellynck
Joachim Schouteten
A1
Artikel in een tijdschrift
in
JOURNAL OF FOOD SCIENCE
2023
How do consumers value traceable traditional food? A case of feta cheese
Duc Tran
Hans De Steur
Xavier Gellynck
Andreas Papadakis
Joachim Schouteten
C3
Conferentie
2023
How do farmers prefer laser-weeding? A pan-European survey
Duc Tran
Margo Degieter
Joachim Schouteten
Xavier Gellynck
Hans De Steur
C3
Conferentie
2023
Identifying the key success factors of plant-based food brands in Europe
Listia Rini
Joachim Schouteten
Ilona Faber
Kai-Brit Bechtold
Federico J. A. Perez-Cueto
Xavier Gellynck
Hans De Steur
A1
Artikel in een tijdschrift
in
SUSTAINABILITY
2023
Impact of firm-level factors and government business support on the performance of agri-food firms
Pulkeria Pascoe
Marcia Dutra de Barcellos
Hans De Steur
Joachim Schouteten
Hawa Petro Tundui
Xavier Gellynck
C3
Conferentie
2023
Influence of short food supply chain characteristics on consumer perceptions for sustainable packaging
Esther Van Parys
Zoë Dedeurwaerdere
Hans De Steur
Xavier Gellynck
Joachim Schouteten
C3
Conferentie
2023
Microwave roasting as an alternative to convection roasting : sensory analysis and physical characterization of dark chocolate
Joachim Schouteten
Valérie Lemarcq
Davy Van de Walle
Eleni Sioriki
Koen Dewettinck
A1
Artikel in een tijdschrift
in
FOODS
2023
Physico-chemical property, sensory profile and consumer acceptability of water buffalo (Bubalus bubalis l.) chocolate milk using alkalized and natural cocoa powder
Joel Juvinal
Hans De Steur
Joachim Schouteten
Dimas Rahadian Aji Muhammad
Alma A. De Leon
Koen Dewettinck
Xavier Gellynck
A1
Artikel in een tijdschrift
in
FOODS
2023
The influence of explicit information provision on consumers’ acceptance and preferences for bakery goods made with insect oil
Simoun Rainier Bayudan
Daylan A. Tzompa-Sosa
Koen Dewettinck
Xavier Gellynck
Joachim Schouteten
C3
Conferentie
2023
Valence, arousal and projective mapping of facial and non-facial emoji investigated using an incomplete block design approach
Joachim Schouteten
Valerie L. Almli
Listia Rini
Ingunn Berget
A1
Artikel in een tijdschrift
in
FOOD QUALITY AND PREFERENCE
2023
What motivates consumers to accept whole and processed mealworms in their diets? A five-country study
Daylan A. Tzompa-Sosa
Giovanni Sogari
Emma Copelotti
Giulia Andreani
Joachim Schouteten
Roberta Moruzzo
Aijun Liu
Jie Li
Simone Mancini
A2
Artikel in een tijdschrift
in
FUTURE FOODS
2023
Yikes or not : sensory evaluation of flavored cakes made with insect oil
Daylan A. Tzompa-Sosa
Koen Dewettinck
Xavier Gellynck
Joachim Schouteten
C3
Conferentie
2023
2022
Comparing a product-specific versus a general emoji list to measure consumers’ emotional associations with chocolate and predict food choice
Joachim Schouteten
Jan Verwaeren
Listia Rini
Valérie Almli
A1
Artikel in een tijdschrift
in
FOOD RESEARCH INTERNATIONAL
2022
Consumer acceptance towards potato chips fried in yellow mealworm oil
Daylan A. Tzompa-Sosa
Koen Dewettinck
Xavier Gellynck
Joachim Schouteten
A1
Artikel in een tijdschrift
in
FOOD QUALITY AND PREFERENCE
2022
Effect of lactic acid fermentation on volatile compounds and sensory characteristics of mango (Mangifera indica) juices
Juliana Mandha
Habtu Shumoy Abraha
Jolien Devaere
Joachim Schouteten
Xavier Gellynck
Ann De De Winne
Athanasia O. Matemu
Katleen Raes
A1
Artikel in een tijdschrift
in
FOODS
2022
Effect of tasting and flavour on chocolate-evoked emotions by consumers
Sara De Pelsmaeker
Xavier Gellynck
Koen Dewettinck
Joachim Schouteten
A1
Artikel in een tijdschrift
in
BRITISH FOOD JOURNAL
2022
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-Cueto
Listia Rini
Ilona Faber
Morten A. Rasmussen
Kai-Brit Bechtold
Joachim Schouteten
Hans De Steur
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
2022
Impact of emotional state on consumers’ emotional conceptualizations of dark chocolate using an emoji-based questionnaire
Listia Rini
Sofie Lagast
Joachim Schouteten
Xavier Gellynck
Hans De Steur
A1
Artikel in een tijdschrift
in
FOOD QUALITY AND PREFERENCE
2022
Stakeholder evaluation of collaborative business models : a case study on high-level food processing technology
Esther Van Parys
Pieter-Jan Loveniers
Duc Tran
Thierry Benezech
Imca Sampers
Hans De Steur
Xavier Gellynck
Joachim Schouteten
C3
Conferentie
2022
Toward a valence × arousal circumplex-inspired emotion questionnaire (CEQ) based on emoji and comparison with the word-pair variant
Joachim Schouteten
Fabien Llobell
Christina M. Roigard
David Jin
Sara R. Jaeger
A1
Artikel in een tijdschrift
in
FOOD QUALITY AND PREFERENCE
2022
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 Rini
Joachim Schouteten
Ilona Faber
Kai-Brit Bechtold
Federico J. A. Perez-Cueto
Xavier Gellynck
Hans De Steur
C1
Conferentie
2022
2021
Are questionnaires the best way to measure emotions for food products and beverages?
Joachim Schouteten
A1
Artikel in een tijdschrift
in
FOOD QUALITY AND PREFERENCE
2021
Challenges of pairing chocolates and nuts : perceptions, interactions and dynamics of contrasting chocolates with nuts
Linda Isabel Paz
Renata Januszewska
Joachim Schouteten
Jan Van Impe
A1
Artikel in een tijdschrift
in
FOOD RESEARCH INTERNATIONAL
2021
Do fair trade labels bias consumers' perceptions of food products? A comparison between a central location test and home-use test
Joachim Schouteten
Xavier Gellynck
Hendrik Slabbinck
A1
Artikel in een tijdschrift
in
SUSTAINABILITY
2021
Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds
Juliana Mandha
Habtu Shumoy Abraha
Jolien Devaere
Joachim Schouteten
Xavier Gellynck
Ann de Winne
Athanasia O. Matemu
Katleen Raes
A1
Artikel in een tijdschrift
in
FOOD CHEMISTRY
2021
Emoji for food and beverage research : pleasure, arousal and dominance meanings and appropriateness for use
Sara R. Jaeger
David Jin
Grace S. Ryan
Joachim Schouteten
A1
Artikel in een tijdschrift
in
FOODS
2021
Replacing vegetable oil by insect oil in food products : effect of deodorization on the sensory evaluation
Daylan A. Tzompa-Sosa
Koen Dewettinck
Xavier Gellynck
Joachim Schouteten
A1
Artikel in een tijdschrift
in
FOOD RESEARCH INTERNATIONAL
2021
The EmoSensory® wheel
Joachim Schouteten
Hans De Steur
Xavier Gellynck
Hoofdstuk in een boek
in
Emotion measurement
2021
The potential of using emoji instead of words when measuring emotions associated with food
Joachim Schouteten
Herbert L. Meiselman
Redactioneel materiaal
2021
2020
Consumers’ perception of bakery products with insect fat as partial butter replacement
Claudia Delicato
Joachim Schouteten
Koen Dewettinck
Xavier Gellynck
Daylan A. Tzompa-Sosa
A1
Artikel in een tijdschrift
in
FOOD QUALITY AND PREFERENCE
2020
Detection threshold of chocolate graininess : machine vs human
Sara De Pelsmaeker
Juliette Behra
Xavier Gellynck
Joachim Schouteten
A1
Artikel in een tijdschrift
in
BRITISH FOOD JOURNAL
2020
The impact of calorie and physical activity labelling on consumer’s emo-sensory perceptions and food choices
Denize Rodrigues De Oliveira
Hans De Steur
Sofie Lagast
Xavier Gellynck
Joachim Schouteten
A1
Artikel in een tijdschrift
in
FOOD RESEARCH INTERNATIONAL
2020
2019
Comparing a standardized to a product-specific emoji list for evaluating food products by children
Joachim Schouteten
Jan Verwaeren
Xavier Gellynck
Valérie L Almli
A1
Artikel in een tijdschrift
in
FOOD QUALITY AND PREFERENCE
2019
Development of a sensory wheel and lexicon for chocolate
Sara De Pelsmaeker
Gil De Clercq
Xavier Gellynck
Joachim Schouteten
A1
Artikel in een tijdschrift
in
FOOD RESEARCH INTERNATIONAL
2019
Influence of organic labels on consumer's flavor perception and emotional profiling : comparison between a central location test and home-use-test
Joachim Schouteten
Xavier Gellynck
Hendrik Slabbinck
A1
Artikel in een tijdschrift
in
FOOD RESEARCH INTERNATIONAL
2019
On consumers' use, brand preference and equity of sports nutrition products
Joshua Wesana
Joachim Schouteten
Evi Van Acker
Xavier Gellynck
Hans De Steur
A1
Artikel in een tijdschrift
in
BRITISH FOOD JOURNAL
2019
Predicting children's food choice using check-all-that-apply questions
Jan Verwaeren
Xavier Gellynck
Sofie Lagast
Joachim Schouteten
A1
Artikel in een tijdschrift
in
JOURNAL OF SENSORY STUDIES
2019
2018
A comparison of two low-calorie sweeteners and sugar in dark chocolate on sensory attributes and emotional conceptualisations
Sofie Lagast
Hans De Steur
Joachim Schouteten
Xavier Gellynck
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
2018
Consumers' perceptions of GM-free labelled foods : a sensory experiment
Joachim Schouteten
Xavier Gellynck
Hans De Steur
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF CONSUMER STUDIES
2018
Emoji as a tool for measuring children's emotions when tasting food
Joachim Schouteten
Jan Verwaeren
Sofie Lagast
Xavier Gellynck
Hans De Steur
A1
Artikel in een tijdschrift
in
FOOD QUALITY AND PREFERENCE
2018
Influence of sensory attributes on consumers' emotions and hedonic liking of chocolate
Joachim Schouteten
Sara De Pelsmaeker
Joel Juvinal
Sofie Lagast
Koen Dewettinck
Xavier Gellynck
A1
Artikel in een tijdschrift
in
BRITISH FOOD JOURNAL
2018
2017
Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel
Joachim Schouteten
Xavier Gellynck
Ilse De Bourdeaudhuij
Benedikt Sas
Wender LP Bredie
Federico JA Perez-Cueto
Hans De Steur
A1
Artikel in een tijdschrift
in
FOOD RESEARCH INTERNATIONAL
2017
Consumers' emotions elicited by food : a systematic review of explicit and implicit methods
Sofie Lagast
Xavier Gellynck
Joachim Schouteten
Veerle De Herdt
Hans De Steur
A1
Artikel in een tijdschrift
in
TRENDS IN FOOD SCIENCE & TECHNOLOGY
2017
Do anticipated emotions influence behavioural intention and behaviour to consume filled chocolates?
Sara De Pelsmaeker
Joachim Schouteten
Xavier Gellynck
Claudia Delbaere
Nathalie De Clercq
Adrienn Hegyi
Tunde Kuti
Frédéric Depypere
Koen Dewettinck
A1
Artikel in een tijdschrift
in
BRITISH FOOD JOURNAL
2017
Emotional and sensory evaluation of cheese : the effect of health labels
Joachim Schouteten
Hans De Steur
Sara De Pelsmaeker
Sofie Lagast
Xavier Gellynck
Ilse De Bourdeaudhuij
Hoofdstuk in een boek
in
Dairy in human health and disease across the lifespan
2017
Emotional and sensory profiling by children and teenagers : a case study of the check-all-that-apply method on biscuits
Joachim Schouteten
Hans De Steur
Sofie Lagast
Sara De Pelsmaeker
Xavier Gellynck
A1
Artikel in een tijdschrift
in
JOURNAL OF SENSORY STUDIES
2017
Implicit measurement of preference and emotion in universal and personally accepted and non-accepted drinks
Sofie Lagast
Hans De Steur
Joachim Schouteten
Stefanie Gadeyne
Stephanie Hödl
Willeke Staljanssens
Paul Boon
Xavier Gellynck
Veerle De Herdt
C3
Conferentie
2017
Is taste the key driver for consumer preference? : a conjoint analysis study
Sara De Pelsmaeker
Joachim Schouteten
Sofie Lagast
Koen Dewettinck
Xavier Gellynck
A1
Artikel in een tijdschrift
in
FOOD QUALITY AND PREFERENCE
2017
On consumers’ use and brand equity of sports nutrition products
Hans De Steur
Joshua Wesana
Joachim Schouteten
Evi Van Acker
Xavier Gellynck
C1
Conferentie
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
Joachim Schouteten
Hans De Steur
Benedikt Sas
Ilse De Bourdeaudhuij
Xavier Gellynck
A1
Artikel in een tijdschrift
in
JOURNAL OF DAIRY SCIENCE
2017
2016
A conjoint study with tasting condition on dark chocolate : effect of flavour, portion size and sugar reduction claim on stated preference
Sofie Lagast
Sara De Pelsmaeker
Hans De Steur
Heidi Vandenhaute
Joel Juvinal
Joachim Schouteten
Xavier Gellynck
C3
Conferentie
2016
Emotional and sensory profiling of insect-, plant- and meat-based burgers under blind, expected and informed conditions
Joachim Schouteten
Hans De Steur
Sara De Pelsmaeker
Sofie Lagast
Joel Juvinal
Ilse De Bourdeaudhuij
Wim Verbeke
Xavier Gellynck
A1
Artikel in een tijdschrift
in
FOOD QUALITY AND PREFERENCE
2016
Information and context effects on consumers' food experience
Joachim Schouteten
Xavier Gellynck
Ilse De Bourdeaudhuij
Proefschrift
2016
The effect of the location context on the EmoSensory® evaluation of yogurt products under blind, expected and informed conditions
Joachim Schouteten
Hans De Steur
Sofie Lagast
Sara De Pelsmaeker
Xavier Gellynck
Ilse De Bourdeaudhuij
C3
Conferentie
2016
Validating the EmoSensory® Wheel: comparison with traditional questionnaire format, between scaling formats and between countries
Joachim Schouteten
Hans De Steur
Sofie Lagast
Xavier Gellynck
Ilse De Bourdeaudhuij
Wender lP Bredie
Federico JA Perez-Cueto
C3
Conferentie
2016
2015
An integrated method for the emotional conceptualization and sensory characterization of food products: the EmoSensory® wheel
Joachim Schouteten
Hans De Steur
Sara De Pelsmaeker
Sofie Lagast
Ilse De Bourdeaudhuij
Xavier Gellynck
A1
Artikel in een tijdschrift
in
FOOD RESEARCH INTERNATIONAL
2015
Effect of health labelling on expected and actual taste perception of cheese
Joachim Schouteten
Hans De Steur
Sara De Pelsmaeker
Sofie Lagast
Ilse De Bourdeaudhuij
Xavier Gellynck
C3
Conferentie
2015
Emotional connotations of consumers in blind sensory evaluation of chocolates with normal and alternative sweeteners
Sofie Lagast
Hans De Steur
Joachim Schouteten
Sara De Pelsmaeker
Xavier Gellynck
C3
Conferentie
2015
Impact of health labels on flavor perception and emotional profiling : a consumer study on cheese
Joachim Schouteten
Hans De Steur
Sara De Pelsmaeker
Sofie Lagast
Ilse De Bourdeaudhuij
Xavier Gellynck
A1
Artikel in een tijdschrift
in
NUTRIENTS
2015
Linking emotions and sensory attributes of traditional food products: an application of the CATA approach in a study on children
Joachim Schouteten
Hans De Steur
Sofie Lagast
Sara De Pelsmaeker
Xavier Gellynck
C3
Conferentie
2015
Linking instrumental, sensory and emotional evaluation of flavoured chocolates
Joachim Schouteten
Anthony Vella
Nathalie De Clercq
Jim Van Durme
Sofie Lagast
Sara De Pelsmaeker
Koen Dewettinck
Xavier Gellynck
C3
Conferentie
2015
Local food products in health care facilities: elderly sensory acceptance of a local food menu
Sofie Lagast
Sara De Pelsmaeker
Joachim Schouteten
Xavier Gellynck
C3
Conferentie
2015
Tasting or non-tasting in conjoint analysis : is taste the key driver for purchase intent of consumers?
Sara De Pelsmaeker
Joachim Schouteten
Sofie Lagast
Koen Dewettinck
Xavier Gellynck
C3
Conferentie
2015
2014
Can emotions deliver additional information on the informed liking of flavoured milk by children?
Joachim Schouteten
Sara De Pelsmaeker
Sofie Lagast
Xavier Gellynck
C3
Conferentie
2014
Difference in threshold detection of graininess in chocolate: machine vs human
Sara De Pelsmaeker
Juliette Behra
Joachim Schouteten
Xavier Gellynck
C3
Conferentie
2014
Influence of chocolate texture on Belgian consumers' emotions and affective ratings
Joachim Schouteten
Sara De Pelsmaeker
Joel Juvinal
Xavier Gellynck
C3
Conferentie
2014
Relation between sensory characteristics and consumer preference for traditional Belgian cheeses
Sofie Lagast
Joachim Schouteten
Sara De Pelsmaeker
Xavier Gellynck
C3
Conferentie
2014
Sensory differences between low-fat and regular yogurt measured by instrumental analyses and consumer evaluation
Sofie Lagast
Joachim Schouteten
Sara De Pelsmaeker
Xavier Gellynck
C3
Conferentie
2014
Sensory evaluation of fresh, canned and frozen French beans by children
Joachim Schouteten
Sara De Pelsmaeker
Sofie Lagast
Xavier Gellynck
C3
Conferentie
2014
2013
Potential of milk polar lipids in chocolate products: sensory and instrumental evaluation
Mai Nguyen Tuyet
Sara De Pelsmaeker
Joachim Schouteten
Xavier Gellynck
Koen Dewettinck
C3
Conferentie
2013
The consumption of flavored milk among a children population: the influence of beliefs and the association of brands with emotions
Sara De Pelsmaeker
Joachim Schouteten
Xavier Gellynck
A1
Artikel in een tijdschrift
in
APPETITE
2013