Información General

• Autores: Carlos Gómez Corona (coord.), Heber Rodrigues (coord.)
• Editores: Springer-Verlag usa, Humana Press
• Año de publicación: 2023
• País: Estados Unidos
• Idioma: español
• ISBN: 978-1-0716-2999-4
• Texto completo no disponible (Saber más ...)

Otros catálogos

• Red de Bibliotecas Universitarias (REBIUN)

Listado de artículos

• • Consumer Research in Food Science – An Introduction

    Carlos Gómez Corona, Heber Rodrigues

    págs. 1-13

    

  • Part I Methods From Anthropology, History, Linguistics and Visual Arts

    • The Historical Development of Food Systems and Heritage

      Jorge Uría González, Luis Benito García Alvarez

      págs. 17-36

      

    • Sensory and Multisited Ethnographic Methods for Consumer Research

      Ana María Ulloa Garzón

      págs. 37-54

      

    • Consumer Research Through Cookbooks and Cooking Shows: Linguistics, Cultural Studies, and Media Studies

      Keri Matwick, Keri Matwick

      págs. 55-72

      

    • The Analysis of Images in Consumer Research

      Carlos Gómez Corona, Daniel Salazar Lama

      págs. 73-97

      

  • Part II Methods from Psychology

    • A Structural Approach to Social Representations of Food and Beverages: Some Methods to Scientifically Study Lay Thinking

      Grégory Lo Monaco, Colomba Codaccioni, Eric Bonetto

      págs. 101-114

      

    • Perception and Representation: Sorting Task and Projective Mapping

      Sylvie Chollet, Dominique Valentin

      págs. 115-132

      

    • Measure of the Verbal Emotional Responses Triggered by Food Products

      Christelle Porcherot, Sylvain Delplanque, Carlos Gómez Corona

      págs. 133-171

      

    • Implicit Measures of Food “Wanting”

      Donato Cereghetti, Isabelle Cayeux, Sylvain Delplanque, Kathryn Ohle

      págs. 173-194

      

    • Methods for Studying Multisensory Perception in Consumer Research

      Fabiana M. Carvalho, Charles Spence

      págs. 195-224

      

    • Doing (Consumer) Research with Children: What’s New?

      Sandrine Monnery Patris, Kaat Philippe

      págs. 225-233

      

    • Creativity on Our Plates: Measuring Creativity in Cooking

      Nicolas Pichot, Eric Bonetto

      págs. 235-244

      

  • Part III Methods from Marketing

    • Qualitative Data Analysis: Challenges and Opportunities for Food Researchers

      Jorge Herman Behrens

      págs. 247-264

      

    • Consumer Research in Social Media: Guidelines and Recommendations

      Carlos Gómez Corona, Hoa Nguyen

      págs. 265-291

      

    • Implementing Eye Tracking Technology in Experimental Design Studies in Food and Beverage Advertising

      Kostoula Margariti, Leonidas Hatzithomas, Christina Boutsouki

      págs. 293-311

      

    • Field Studies in Food Settings: Lessons Learned and Concrete Cases

      Tobías Otterbring

      págs. 313-328

      

  • Part IV Methods Econometrics and Sensometrics

    • Econometric Tools for Food Science

      Nicolas Depetris Chauvin, Jonas Di Vita

      págs. 331-360

      

    • Product Portfolio Management: TURF

      Anne M. Hasted

      págs. 361-373

      

    • Use of Lexicometry in Sensometrics, an Essential Complement to Holistic Methods an Original Methodology

      Mónica Bécue-Bertaut, Ramón Álvarez Esteban, Joan-Miquel Canals Bosch

      págs. 375-394

      

  • Part V Methods from Culinary Arts, Design, and User Experience

    • Concept and Packaging Testing in the Food Industry

      Ignacio Gil Pérez, Iván Lidón López, Rubén Rebollar Rubio

      págs. 397-416

      

    • Measuring Desirability Using The Reaction Cards Method

      Charles James Negus, Heber Rodrigues

      págs. 417-431

      

    • Meal evaluations: Studying Foods and Beverages in the Meal Context

      Adriana Galiñanes Plaza, Agnès Giboreau

      págs. 433-447

      

    • Studying Future Food Scenarios with Design Fiction

      Olivier Wathelet, Nicolas Minvielle

      págs. 449-466