Research Explorer

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Sara De Pelsmaeker

Prijzen & Erkenningen

47 Resultaten

2022

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

Sara De PelsmaekerXavier GellynckKoen DewettinckJoachim Schouteten

A1 Artikel in een tijdschrift in BRITISH FOOD JOURNAL

2020

Detection threshold of chocolate graininess : machine vs human

Sara De PelsmaekerJuliette BehraXavier GellynckJoachim Schouteten

A1 Artikel in een tijdschrift in BRITISH FOOD JOURNAL

2019

Development of a sensory wheel and lexicon for chocolate

Sara De PelsmaekerGil De ClercqXavier GellynckJoachim Schouteten

A1 Artikel in een tijdschrift in FOOD RESEARCH INTERNATIONAL

2018

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

Joachim SchoutetenSara De PelsmaekerJoel JuvinalSofie LagastKoen DewettinckXavier Gellynck

A1 Artikel in een tijdschrift in BRITISH FOOD JOURNAL

2017

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 Artikel in een tijdschrift 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

Hoofdstuk in een boek 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 Artikel in een tijdschrift in JOURNAL OF SENSORY STUDIES

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

Sara De PelsmaekerJoachim SchoutetenSofie LagastKoen DewettinckXavier Gellynck

A1 Artikel in een tijdschrift in FOOD QUALITY AND PREFERENCE

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 Artikel in een tijdschrift in FOOD QUALITY AND PREFERENCE

Functionality of cocoa butter equivalents in chocolate products

Nathalie De ClercqSheida KadivarDavy Van de WalleSara De PelsmaekerXavier GellynckKoen Dewettinck

A1 Artikel in een tijdschrift in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

Understanding sensory analysis in consumer-driven product development in chocolate confectionary

Sara De PelsmaekerXavier GellynckKoen Dewettinck

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 Artikel in een tijdschrift in FOOD RESEARCH INTERNATIONAL

Consumer behaviour at the impulse product with product defect

Adrienn HegyiTünde KutiZsófia KertészAndrás SebőkSara De PelsmaekerXavier GellynckJózsef Lehota

Consumer-driven product development and improvement combined with sensory analysis: a case-study for European filled chocolates

Sara De PelsmaekerXavier GellynckClaudia DelbaereNathalie De ClercqKoen Dewettinck

A1 Artikel in een tijdschrift in FOOD QUALITY AND PREFERENCE

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 Artikel in een tijdschrift 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

Does consumer preference exceed initially indicated wishes? : the case of dessert topping

Katarina BorovšakXavier GellynckSara De PelsmaekerAleš Kuhar

A2 Artikel in een tijdschrift in ACTA AGRICULTURAE SLOVENICA

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 Artikel in een tijdschrift in APPETITE

The influence of different storage conditions and fat bloom on sensory characteristics of pralines

Sara De PelsmaekerXavier GellynckClaudia DelbaereNathalie DeclercqRenata JanuszewskaAdrienn HegyiTünde KütiFrédéric DepypereKoen Dewettinck

A4 Artikel in een tijdschrift in FOOD SCIENCE AND LAW

The possibility of using tasting as a presentation method for sensory stimuli in conjoint analysis

Sara De PelsmaekerKoen DewettinckXavier Gellynck

A1 Artikel in een tijdschrift in TRENDS IN FOOD SCIENCE & TECHNOLOGY

2012

Somatosensations experienced in male shavers after shaving the face and neck

Beverly S ColleySara De PelsmaekerGregg Nicoll

2011

Application of theory of planned behaviour in Belgium and Hungary on emotional food

Sara De PelsmaekerXavier GellynckRenata JanuszewskaClaudia DelbaereNathalie De ClercqFrédéric DepypereKoen DewettinckT KutiA Hegyi

Comparing Belgian and Hungarian preferences for chocolate pralines and their acceptance of product defects such as blooming and cracking

T KutiA HegyiC GilbertSara De PelsmaekerRenata Januszewska

Food choice questionnaire revisited in four countries : does it still measure the same?

Renata JanuszewskaZuzanna PieniakWim Verbeke- [Corrigendum additional authors]Sara De PelsmaekerClaudia DelbaereFrédéric DepypereTünde KutiAdrienn HegyiKoen Dewettinck et al.

A1 Artikel in een tijdschrift in APPETITE

Quality evaluation of fresh and bloomed filled chocolates in House of Quality

Sara De PelsmaekerXavier GellynckRenata JanuszewskaClaudia DelbaereNathalie De ClercqFrédéric DepypereKoen DewettinckT KutiA Hegyi

2010

Differences in detection time of fat bloom formation on pralines

Sara De PelsmaekerRenata JanuszewskaXavier GellynckKoen Dewettinck

Effects of low- and high-temperature storage on oil migration and fat bloom development in filled chocolates

Claudia DelbaereFrédéric DepypereNathalie De ClercqSara De PelsmaekerRenata JanuszewskaXavier GellynckKoen Dewettinck

Emotional consumers prefer unusual flavours

Renata JanuszewskaSara De PelsmaekerXavier GellynckKoen Dewettinck

Influence of emotions on sensory perception in milk chocolates

Sara De PelsmaekerRenata JanuszewskaXavier GellynckKoen Dewettinck

Influence of ingredient and storage on sensory characteristics of fresh and bloomed pralines

Sara De PelsmaekerRenata JanuszewskaA HegyiT KutiClaudia DelbaereFrédéric DepypereNathalie De ClercqKoen DewettinckXavier Gellynck

Sensory perception of home-made products by highly-involved consumers

Renata JanuszewskaSara De PelsmaekerXavier GellynckKoen Dewettinck

Understanding consumer acceptance and preferences towards chocolate pralines

T KutiA HegyiSara De PelsmaekerRenata JanuszewskaClaudia DelbaereFrédéric DepypereNathalie De ClercqKoen DewettinckXavier Gellynck

Understanding variety-seekers and neopholics tasting traditional products

Renata JanuszewskaSara De PelsmaekerXavier GellynckKoen Dewettinck