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  1. Attitudes and emotions toward jellyfish as food: A multi-country European study

    Article • Food Quality and Preference, December 2026, Elsevier

    Dr. Hendrik N.J. Schifferstein

  2. Exploring everyday kindness: A framework of motives, facilitators, and barriers for kindness intervention design

    Article • Advanced Design Research, June 2026, Elsevier

    Dr. Hendrik N.J. Schifferstein

  3. Let's get flexible: Exploring adaptable consumption toward reducing household food waste in the Netherlands

    Article • Sustainable Production and Consumption, March 2025, Elsevier

    Dr. Hendrik N.J. Schifferstein

  4. The Proof of the Pudding: Introducing quantitative testing in transition design reasoning

    Article • Contexts – The Systemic Design Journal, January 2025, Systemic Design Association

    Dr. Hendrik N.J. Schifferstein

  5. Food packaging technology considerations for designers: Attending to food, consumer, manufacturer, and environmental issues

    Article • Comprehensive Reviews in Food Science and Food Safety, November 2024, Wiley

    Dr. Hendrik N.J. Schifferstein

  6. Stakeholders’ awareness and perception of food design in the Netherlands

    Article • International Journal of Food Design, October 2024, Intellect

    Dr. Hendrik N.J. Schifferstein

  7. How to include the sociocultural context in food design: Insights, tools and strategies

    Article • International Journal of Food Design, April 2024, Intellect

    Dr. Hendrik N.J. Schifferstein

  8. Adding some zest to product development articles: How food technology findings can spark designers’ interest

    Article • International Journal of Food Design, April 2024, Intellect

    Dr. Hendrik N.J. Schifferstein

  9. Changes in appearance during the spoilage process of fruits and vegetables: Implications for consumer use and disposal

    Article • Cleaner and Responsible Consumption, March 2024, Elsevier

    Dr. Hendrik N.J. Schifferstein

  10. Design capability when visioning for transitions: A case study of a new food system

    Article • Design Studies, March 2024, Elsevier

    Dr. Hendrik N.J. Schifferstein

  11. Inviting Sustainable Behavior Through the Power of Metaphors in Design

    Article • January 2024, Springer Science + Business Media

    Dr. Hendrik N.J. Schifferstein

  12. Food in motion: Lively display of freshness or last spasms of living beings?

    Article • Food and Humanity, December 2023, Elsevier

    Dr. Hendrik N.J. Schifferstein

  13. Designing adaptable consumption: a new practice to foster food system transitions.

    Article • October 2023, Design Research Society

    Dr. Hendrik N.J. Schifferstein

  14. Measuring individual differences in active smelling to evaluate products – The ENFAS-Instrument

    Article • Food Quality and Preference, August 2023, Elsevier

    Dr. Hendrik N.J. Schifferstein

  15. Supporting food design with consumer research: from inspiration and validation to participation and integration

    Article • Current Opinion in Food Science, June 2023, Elsevier

    Dr. Hendrik N.J. Schifferstein

  16. Milk, mylk or drink: Do packaging cues affect consumers’ understanding of plant-based products?

    Article • Food Quality and Preference, May 2023, Elsevier

    Dr. Hendrik N.J. Schifferstein

  17. The effect of meat-shaming on meat eaters’ emotions and intentions to adapt behavior

    Article • Food Quality and Preference, April 2023, Elsevier

    Dr. Hendrik N.J. Schifferstein

  18. Food design: An interdisciplinary quest for progress

    Article • International Journal of Food Design, April 2022, Intellect

    Dr. Hendrik N.J. Schifferstein

  19. How seasonal differences can inspire the design of new food solutions

    Article • International Journal of Food Design, April 2022, Intellect

    Dr. Hendrik N.J. Schifferstein

  20. Food packaging design: Should we communicate through text, images or style?

    Article • Food Quality and Preference, April 2022, Elsevier

    Dr. Hendrik N.J. Schifferstein

  21. The Eye Inward and the Eye Outward: Introducing a Framework for Mood-Sensitive Service Encounters

    Article • She Ji The Journal of Design Economics and Innovation, January 2022, Elsevier

    Dr. Hendrik N.J. Schifferstein

  22. Jan E.R. Frijters (1947–2022)

    Article • Chemical Senses, January 2022, Oxford University Press (OUP)

    Dr. Hendrik N.J. Schifferstein

  23. How the demands of packaging regulations deviate from consumers' needs

    Article • Journal of Functional Foods, November 2021, Elsevier

    Dr. Hendrik N.J. Schifferstein

  24. The use of ICT devices as part of the solo eating experience

    Article • Appetite, October 2021, Elsevier

    Dr. Hendrik N.J. Schifferstein

  25. Between attraction and aversion: How designers can use the concept of disgust to influence food consumption

    Article • International Journal of Food Design, April 2021, Intellect

    Boudewijn Boon, Dr. Hendrik N.J. Schifferstein, Mailin Lemke

  26. A juicy orange makes for a tastier juice: The neglected role of visual material perception in packaging design

    Article • Food Quality and Preference, March 2021, Elsevier

    Dr. Hendrik N.J. Schifferstein

  27. Designing food experiences: A multisensory approach

    Article • January 2021, Elsevier

    Dr. Hendrik N.J. Schifferstein

  28. How our senses operate when we cook and eat

    Article • Journal of Culinary Science & Technology, October 2020, Taylor & Francis

    Dr. Hendrik N.J. Schifferstein

  29. Changing food behaviors in a desirable direction

    Article • Current Opinion in Food Science, June 2020, Elsevier

    Dr. Hendrik N.J. Schifferstein

  30. DESIGNING PRODUCT METAPHOR TO PROMOTE SUSTAINABLE BEHAVIOUR: A PROPOSED METHOD

    Article • Proceedings of the Design Society DESIGN Conference, May 2020, Cambridge University Press

    Dr. Hendrik N.J. Schifferstein

  31. Designing Eating and Drinking Experiences

    Article • January 2020, Springer Science + Business Media

    Dr. Hendrik N.J. Schifferstein

  32. How neutral coloured backgrounds affect the attractiveness and expensiveness of fresh produce

    Article • Food Quality and Preference, December 2019, Elsevier

    Dr. Hendrik N.J. Schifferstein

  33. The specifics of food design: Insights from professional design practice

    Article • International Journal of Food Design, October 2019, Intellect

    Dr. Hendrik N.J. Schifferstein

  34. Consumer expectations for vegetables with typical and atypical colors: The case of carrots

    Article • Food Quality and Preference, March 2019, Elsevier

    Dr. Hendrik N.J. Schifferstein

  35. Book Reviews

    Article • International Journal of Food Design, April 2018, Intellect

    Dr. Hendrik N.J. Schifferstein

  36. MHFI 2017: 2nd international workshop on multisensorial approaches to human-food interaction (workshop summary)

    Article • November 2017, ACM (Association for Computing Machinery)

    Dr. Hendrik N.J. Schifferstein, Anton Nijholt

  37. Perspectives on food packaging design

    Article • International Journal of Food Design, October 2017, Intellect

    Dr. Hendrik N.J. Schifferstein

  38. Differentiating consumption contexts as a basis for diversity in food design education: Eating in or eating out?

    Article • International Journal of Food Design, April 2017, Intellect

    Dr. Hendrik N.J. Schifferstein

  39. Colored backgrounds affect the attractiveness of fresh produce, but not it’s perceived color

    Article • Food Quality and Preference, March 2017, Elsevier

    Dr. Hendrik N.J. Schifferstein

  40. Food design: Connecting disciplines

    Article • International Journal of Food Design, October 2016, Intellect

    Dr. Hendrik N.J. Schifferstein

  41. What design can bring to the food industry

    Article • International Journal of Food Design, October 2016, Intellect

    Dr. Hendrik N.J. Schifferstein

  42. Introduction: Food and Eating Design

    Article • January 2016, Design Research Society

    Dr. Hendrik N.J. Schifferstein

  43. The Roles of the Senses in Different Stages of Consumers’ Interactions With Food Products

    Article • January 2016, Elsevier

    Dr. Hendrik N.J. Schifferstein

  44. Using color–odor correspondences for fragrance packaging design

    Article • Food Quality and Preference, December 2015, Elsevier

    Dr. Hendrik N.J. Schifferstein

  45. Employing consumer research for creating new and engaging food experiences in a changing world

    Article • Current Opinion in Food Science, June 2015, Elsevier

    Dr. Hendrik N.J. Schifferstein

  46. Sensing Materials

    Article • January 2014, Elsevier

    Dr. Hendrik N.J. Schifferstein

  47. Influence of package design on the dynamics of multisensory and emotional food experience

    Article • Food Quality and Preference, January 2013, Elsevier

    Dr. Hendrik N.J. Schifferstein

  48. Labeled Magnitude Scales: A critical review

    Article • Food Quality and Preference, December 2012, Elsevier

    Dr. Hendrik N.J. Schifferstein

  49. Red or rough, what makes materials warmer?

    Article • Materials & Design (1980-2015), December 2012, Elsevier

    Dr. Hendrik N.J. Schifferstein

  50. Relating material experience to technical parameters: A case study on visual and tactile warmth perception of indoor wall materials

    Article • Building and Environment, March 2012, Elsevier

    Dr. Hendrik N.J. Schifferstein

  51. Emotion Research as Input for Product Design

    Article • February 2012, Wiley

    Dr. Hendrik N.J. Schifferstein

  52. Surprise and humor in product design

    Article • Humor - International Journal of Humor Research, January 2012, De Gruyter

    Dr. Hendrik N.J. Schifferstein

  53. Multi sensory design

    Article • October 2011, ACM (Association for Computing Machinery)

    Dr. Hendrik N.J. Schifferstein

  54. Stimulus sets can induce shifts in descriptor meanings in product evaluation tasks

    Article • Acta Psychologica, September 2011, Elsevier

    Dr. Hendrik N.J. Schifferstein

  55. Can Ambient Scent Enhance the Nightlife Experience?

    Article • Chemosensory Perception, May 2011, Springer Science + Business Media

    Dr. Hendrik N.J. Schifferstein

  56. Tough package, strong taste: The influence of packaging design on taste impressions and product evaluations

    Article • Food Quality and Preference, January 2011, Elsevier

    Dr. Hendrik N.J. Schifferstein

  57. Describing product experience in different languages: The role of sensory modalities

    Article • Journal of Pragmatics, December 2010, Elsevier

    Dr. Hendrik N.J. Schifferstein

  58. From salad to bowl: The role of sensory analysis in product experience research

    Article • Food Quality and Preference, December 2010, Elsevier

    Dr. Hendrik N.J. Schifferstein

  59. Hedonic asymmetry in emotional responses to consumer products

    Article • Food Quality and Preference, December 2010, Elsevier

    Dr. Hendrik N.J. Schifferstein

  60. Product attachment and satisfaction: understanding consumers' post‐purchase behavior

    Article • Journal of Consumer Marketing, May 2010, Emerald

    Dr. Hendrik N.J. Schifferstein

  61. Looking hot or feeling hot: What determines the product experience of warmth?

    Article • Materials & Design (1980-2015), March 2010, Elsevier

    Dr. Hendrik N.J. Schifferstein

  62. Shifts in sensory dominance between various stages of user–product interactions

    Article • Applied Ergonomics, January 2010, Elsevier

    Dr. Hendrik N.J. Schifferstein

  63. The experimental assessment of sensory dominance in a product development context

    Article • J of Design Research, January 2010, Inderscience Publishers

    Dr. Hendrik N.J. Schifferstein

  64. Comparing Location Memory for 4 Sensory Modalities

    Article • Chemical Senses, December 2009, Oxford University Press (OUP)

    Dr. Hendrik N.J. Schifferstein

  65. Concepts are not represented by conscious imagery

    Article • Psychonomic Bulletin & Review, October 2009, Springer Science + Business Media

    Dr. Hendrik N.J. Schifferstein

  66. Emotional bonding with personalised products

    Article • Journal of Engineering Design, October 2009, Taylor & Francis

    Dr. Hendrik N.J. Schifferstein

  67. Sensory basis of refreshing perception: Role of psychophysiological factors and food experience

    Article • Physiology & Behavior, August 2009, Elsevier

    Dr. Hendrik N.J. Schifferstein

  68. What makes products fresh: The smell or the colour?

    Article • Food Quality and Preference, July 2009, Elsevier

    Dr. Hendrik N.J. Schifferstein

  69. Comparing Mental Imagery across the Sensory Modalities

    Article • Imagination Cognition and Personality, June 2009, SAGE Publications

    Dr. Hendrik N.J. Schifferstein

  70. Incorporating consumers in the design of their own products. The dimensions of product personalisation

    Article • CoDesign, May 2009, Taylor & Francis

    Dr. Hendrik N.J. Schifferstein

  71. The drinking experience: Cup or content?

    Article • Food Quality and Preference, April 2009, Elsevier

    Dr. Hendrik N.J. Schifferstein

  72. Visual–Tactual Incongruities in Products as Sources of Surprise

    Article • Empirical Studies of the Arts, December 2008, SAGE Publications

    Dr. Hendrik N.J. Schifferstein

  73. Tools Facilitating Multi-sensory Product Design

    Article • The Design Journal, September 2008, Taylor & Francis

    Dr. Hendrik N.J. Schifferstein

  74. The Odor Awareness Scale: A New Scale for Measuring Positive and Negative Odor Awareness

    Article • Chemical Senses, July 2008, Oxford University Press (OUP)

    Dr. Hendrik N.J. Schifferstein

  75. Surprise As a Design Strategy

    Article • Design Issues, April 2008, The MIT Press

    Dr. Hendrik N.J. Schifferstein

  76. Sources of positive and negative emotions in food experience

    Article • Appetite, March 2008, Elsevier

    Dr. Hendrik N.J. Schifferstein

  77. INTRODUCING PRODUCT EXPERIENCE

    Article • January 2008, Elsevier

    Dr. Hendrik N.J. Schifferstein

  78. MULTISENSORY PRODUCT EXPERIENCE

    Article • January 2008, Elsevier

    Dr. Hendrik N.J. Schifferstein

  79. PRODUCT ATTACHMENT: DESIGN STRATEGIES TO STIMULATE THE EMOTIONAL BONDING TO PRODUCTS

    Article • January 2008, Elsevier

    Dr. Hendrik N.J. Schifferstein

  80. Product Experience

    Article • January 2008, Elsevier

    Dr. Hendrik N.J. Schifferstein

  81. THE TACTUAL EXPERIENCE OF OBJECTS

    Article • January 2008, Elsevier

    Dr. Hendrik N.J. Schifferstein

  82. The effects of sensory impairments on product experience and personal well-being

    Article • Ergonomics, December 2007, Taylor & Francis

    Dr. Hendrik N.J. Schifferstein

  83. Surprising the Senses

    Article • The Senses and Society, November 2007, Taylor & Francis

    Dr. Hendrik N.J. Schifferstein

  84. The perceived importance of sensory modalities in product usage: A study of self-reports

    Article • Acta Psychologica, January 2006, Elsevier

    Dr. Hendrik N.J. Schifferstein

  85. Stimulation of Liver-Directed Cholesterol Flux in Mice by Novel N-Acetylgalactosamine–Terminated Glycolipids With High Affinity for the Asialoglycoprotein Receptor

    Article • Arteriosclerosis Thrombosis and Vascular Biology, January 2006, Wolters Kluwer Health

    Dr. Hendrik N.J. Schifferstein

  86. Design Strategies to Postpone Consumers' Product Replacement: The Value of a Strong Person-Product Relationship

    Article • The Design Journal, July 2005, Taylor & Francis

    Dr. Hendrik N.J. Schifferstein

  87. Capturing product experiences: a split-modality approach

    Article • Acta Psychologica, March 2005, Elsevier

    Dr. Hendrik N.J. Schifferstein

  88. Visualising Fragrances through Colours: The Mediating Role of Emotions

    Article • Perception, October 2004, SAGE Publications

    Dr. Hendrik N.J. Schifferstein

  89. Modeling panel detection frequencies by queuing system theory: An application in gas chromatography olfactometry

    Article • Perception & Psychophysics, October 2004, Springer Science + Business Media

    Dr. Hendrik N.J. Schifferstein

  90. That's my own creation! Experiencing attachment to self-altered products

    Article • January 2004, American Psychological Association (APA)

    Dr. Hendrik N.J. Schifferstein

  91. Designing consumer-product attachment

    Article • October 2003, Taylor & Francis

    Dr. Hendrik N.J. Schifferstein

  92. Human Perception of Taste Mixtures

    Article • March 2003, Taylor & Francis

    Dr. Hendrik N.J. Schifferstein

  93. Effects of Appropriate and Inappropriate Odors on Product Evaluations

    Article • Perceptual and Motor Skills, December 2002, SAGE Publications

    Dr. Hendrik N.J. Schifferstein

  94. Article • Marketing Letters, January 2002, Springer Science + Business Media

    Dr. Hendrik N.J. Schifferstein

  95. Effects of Product Beliefs on Product Perception and Liking

    Article • January 2001, Springer Science + Business Media

    Dr. Hendrik N.J. Schifferstein

  96. Food, People and Society

    Article • January 2001, Springer Science + Business Media

    Dr. Hendrik N.J. Schifferstein

  97. Introduction

    Article • January 2001, Springer Science + Business Media

    Dr. Hendrik N.J. Schifferstein

  98. Method of stimulation, mouth movements, concentration, and viscosity: Effects on the degree of taste adaptation

    Article • Perception & Psychophysics, April 2000, Springer Science + Business Media

    Dr. Hendrik N.J. Schifferstein

  99. Taste adaptation during the eating of sweetened yogurt

    Article • Appetite, February 2000, Elsevier

    Dr. Hendrik N.J. Schifferstein

  100. Asymmetry in the Disconfirmation of Expectations for Natural Yogurt

    Article • Appetite, June 1999, Elsevier

    Dr. Hendrik N.J. Schifferstein

  101. Health-related determinants of organic food consumption in The Netherlands

    Article • Food Quality and Preference, May 1998, Elsevier

    Dr. Hendrik N.J. Schifferstein

  102. Sequence effects in hedonic judgments of taste stimuli

    Article • Perception & Psychophysics, January 1997, Springer Science + Business Media

    Dr. Hendrik N.J. Schifferstein

  103. Perceptual and imaginary mixtures in chemosensation.

    Article • Journal of Experimental Psychology Human Perception & Performance, January 1997, American Psychological Association (APA)

    Dr. Hendrik N.J. Schifferstein

  104. The role of congruency and pleasantness in odor-induced taste enhancement

    Article • Acta Psychologica, October 1996, Elsevier

    Dr. Hendrik N.J. Schifferstein

  105. Determinants of cumulative successive contrast in saltiness intensity judgments

    Article • Perception & Psychophysics, July 1996, Springer Science + Business Media

    Dr. Hendrik N.J. Schifferstein

  106. Cognitive factors affecting taste intensity judgments

    Article • Food Quality and Preference, July 1996, Elsevier

    Dr. Hendrik N.J. Schifferstein

  107. An Empirical Test of Olsson's Interaction Model Using Mixtures of Tastants

    Article • Chemical Senses, January 1996, Oxford University Press (OUP)

    Dr. Hendrik N.J. Schifferstein

  108. An Equiratio Mixture Model for Non-additive Components: A Case Study for Aspartame/Acesulfame-K Mixtures

    Article • Chemical Senses, January 1996, Oxford University Press (OUP)

    Dr. Hendrik N.J. Schifferstein

  109. CONTEXTUAL SHIFTS IN HEDONIC JUDGMENTS

    Article • Journal of Sensory Studies, December 1995, Wiley

    Dr. Hendrik N.J. Schifferstein

  110. SENSORY ANALYSIS IN MARKETING PRACTICE: COMPARISON AND INTEGRATION

    Article • Journal of Sensory Studies, June 1995, Wiley

    Dr. Hendrik N.J. Schifferstein

  111. Contextual effects in difference judgments

    Article • Perception & Psychophysics, January 1995, Springer Science + Business Media

    Dr. Hendrik N.J. Schifferstein

  112. Prediction of Sweetness Intensity for Equiratio Aspartame/Sucrose Mixtures

    Article • Chemical Senses, January 1995, Oxford University Press (OUP)

    Dr. Hendrik N.J. Schifferstein

  113. Perceptual interactions in mixtures containing bitter tasting substances

    Article • Physiology & Behavior, December 1994, Elsevier

    Dr. Hendrik N.J. Schifferstein

  114. Sweetness suppression in fructose/citric acid mixtures: A study of contextual effects

    Article • Perception & Psychophysics, March 1994, Springer Science + Business Media

    Dr. Hendrik N.J. Schifferstein

  115. Contextual effects in the perception of quinine HCl/NaCl mixtures

    Article • Chemical Senses, January 1994, Oxford University Press (OUP)

    Dr. Hendrik N.J. Schifferstein

  116. Some notes on the study of the perceptual composition of heterogeneous mixture percepts

    Article • Food Quality and Preference, January 1994, Elsevier

    Dr. Hendrik N.J. Schifferstein

  117. Both perceptual and conceptual factors influence taste-odor and taste-taste interactions

    Article • Perception & Psychophysics, May 1993, Springer Science + Business Media

    Dr. Hendrik N.J. Schifferstein

  118. Contextual effects in taste mixture perception

    Article • Food Quality and Preference, January 1993, Elsevier

    Dr. Hendrik N.J. Schifferstein

  119. Perceptual integration in heterogeneous taste percepts.

    Article • Journal of Experimental Psychology Human Perception & Performance, January 1993, American Psychological Association (APA)

    Dr. Hendrik N.J. Schifferstein

  120. Contextual and sequential effects on judgments of sweetness intensity

    Article • Perception & Psychophysics, May 1992, Springer Science + Business Media

    Dr. Hendrik N.J. Schifferstein

  121. Sweetness does not habituate during a sip-and-spit experiment

    Article • Physiology & Behavior, February 1992, Elsevier

    Dr. Hendrik N.J. Schifferstein

  122. Two-stimulus versus one-stimulus procedure in the framework of functional measurement: a comparative investigation using quinine HCl/NaCl mixtures

    Article • Chemical Senses, January 1992, Oxford University Press (OUP)

    Dr. Hendrik N.J. Schifferstein

  123. The effectiveness of different sweeteners in suppressing citric acid sourness

    Article • Perception & Psychophysics, January 1991, Springer Science + Business Media

    Dr. Hendrik N.J. Schifferstein

  124. The perception of the taste of KCl, NaCl and quinineHCl is not related to PROP-sensitivity

    Article • Chemical Senses, January 1991, Oxford University Press (OUP)

    Dr. Hendrik N.J. Schifferstein

  125. Sensory integration in citric acid/sucrose mixtures

    Article • Chemical Senses, January 1990, Oxford University Press (OUP)

    Dr. Hendrik N.J. Schifferstein