Research Explorer

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Researcher

Sofie Lagast

Awards & Distinctions

29 Results

2022

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

2020

Heart rate, electrodermal responses and frontal alpha asymmetry to accepted and non-accepted solutions and drinks

Sofie LagastHans De SteurStefanie GadeyneStephanie HödlWilleke StaljanssensKristl VonckPaul BoonXavier GellynckVeerle De Herdt

A1 Journal Article in FOOD QUALITY AND PREFERENCE

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

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

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

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

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

Understanding consumers' food experience through measurement of explicit and implicit responses

Sofie LagastXavier GellynckVeerle De HerdtHans De Steur

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

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

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