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Betina Piqueras-Fiszman
Betina Piqueras-Fiszman
Verified email at wur.nl
Title
Cited by
Cited by
Year
Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts
B Piqueras-Fiszman, C Spence
Food Quality and Preference 40, 165-179, 2015
7052015
The perfect meal: the multisensory science of food and dining
C Spence, B Piqueras-Fiszman
John Wiley & Sons, 2014
4742014
Is it the plate or is it the food? Assessing the influence of the color (black or white) and shape of the plate on the perception of the food placed on it
B Piqueras-Fiszman, J Alcaide, E Roura, C Spence
Food quality and preference 24 (1), 205-208, 2012
3502012
Using combined eye tracking and word association in order to assess novel packaging solutions: A case study involving jam jars
B Piqueras-Fiszman, C Velasco, A Salgado-Montejo, C Spence
Food Quality and Preference 28 (1), 328-338, 2013
2212013
The influence of the color of the cup on consumers' perception of a hot beverage
B Piqueras‐Fiszman, C Spence
Journal of Sensory Studies 27 (5), 324-331, 2012
2182012
Crossmodal correspondences in product packaging. Assessing color–flavor correspondences for potato chips (crisps)
B Piqueras-Fiszman, C Spence
Appetite 57 (3), 753-757, 2011
1972011
Temporal, affective, and embodied characteristics of taste experiences: A framework for design
M Obrist, R Comber, S Subramanian, B Piqueras-Fiszman, C Velasco, ...
Proceedings of the SIGCHI conference on human factors in computing systems …, 2014
1352014
The weight of the bottle as a possible extrinsic cue with which to estimate the price (and quality) of the wine? Observed correlations
B Piqueras-Fiszman, C Spence
Food Quality and Preference 25 (1), 41-45, 2012
1322012
Food labels: Do consumers perceive what semiotics want to convey?
G Ares, B Piqueras-Fiszman, P Varela, RM Marco, AM López, S Fiszman
Food quality and preference 22 (7), 689-698, 2011
1302011
The influence of the feel of product packaging on the perception of the oral-somatosensory texture of food
B Piqueras-Fiszman, C Spence
Food Quality and Preference 26 (1), 67-73, 2012
1292012
The impact of evoked consumption contexts and appropriateness on emotion responses
B Piqueras-Fiszman, SR Jaeger
Food Quality and Preference 32, 277-288, 2014
1282014
Does the weight of the dish influence our perception of food?
B Piqueras-Fiszman, V Harrar, J Alcaide, C Spence
Food Quality and Preference 22 (8), 753-756, 2011
1262011
Assessing the impact of the tableware and other contextual variables on multisensory flavour perception
C Spence, V Harrar, B Piqueras-Fiszman
Flavour 1, 1-12, 2012
1212012
There's more to taste in a coloured bowl
V Harrar, B Piqueras-Fiszman, C Spence
Perception 40 (7), 880-882, 2011
1212011
Emotion responses under evoked consumption contexts: A focus on the consumers’ frequency of product consumption and the stability of responses
B Piqueras-Fiszman, SR Jaeger
Food Quality and Preference 35, 24-31, 2014
1122014
Exploring implicit and explicit crossmodal colour–flavour correspondences in product packaging
B Piqueras-Fiszman, C Velasco, C Spence
Food Quality and Preference 25 (2), 148-155, 2012
1062012
The weight of the container influences expected satiety, perceived density, and subsequent expected fullness
B Piqueras-Fiszman, C Spence
Appetite 58 (2), 559-562, 2012
1052012
Colour, pleasantness, and consumption behaviour within a meal
B Piqueras-Fiszman, C Spence
Appetite 75, 165-172, 2014
1022014
An exploratory study on the use of digital sculpting in conceptual product design
J Alcaide-Marzal, JA Diego-Más, S Asensio-Cuesta, B Piqueras-Fiszman
Design Studies 34 (2), 264-284, 2013
1002013
An intervention study on the effect of matcha tea, in drink and snack bar formats, on mood and cognitive performance
C Dietz, M Dekker, B Piqueras-Fiszman
Food research international 99, 72-83, 2017
992017
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