Dr. Hendrik N.J. Schifferstein

Food design: An interdisciplinary quest for progress

• International Journal of Food Design
• April 2022

How seasonal differences can inspire the design of new food solutions

• International Journal of Food Design
• April 2022

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

• Food Quality and Preference
• April 2022

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

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

How the demands of packaging regulations deviate from consumers' needs

• Journal of Functional Foods
• November 2021

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

• Appetite
• October 2021

Between attraction and aversion: How designers can use the concept of disgust to influe...

• International Journal of Food Design
• April 2021

A juicy orange makes for a tastier juice: The neglected role of visual material percept...

• Food Quality and Preference
• March 2021

How our senses operate when we cook and eat

• Journal of Culinary Science & Technology
• October 2020

Changing food behaviors in a desirable direction

• Current Opinion in Food Science
• June 2020

DESIGNING PRODUCT METAPHOR TO PROMOTE SUSTAINABLE BEHAVIOUR: A PROPOSED METHOD

• Proceedings of the Design Society DESIGN Conference
• May 2020

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

• Food Quality and Preference
• December 2019

The specifics of food design: Insights from professional design practice

• International Journal of Food Design
• October 2019

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

• Food Quality and Preference
• March 2019

Book Reviews

• International Journal of Food Design
• April 2018

MHFI 2017: 2nd international workshop on multisensorial approaches to human-food intera...

• November 2017

Perspectives on food packaging design

• International Journal of Food Design
• October 2017

Differentiating consumption contexts as a basis for diversity in food design education:...

• International Journal of Food Design
• April 2017

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

• Food Quality and Preference
• March 2017

Food design: Connecting disciplines

• International Journal of Food Design
• October 2016

What design can bring to the food industry

• International Journal of Food Design
• October 2016

Introduction: Food and Eating Design

• January 2016

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

• January 2016

Using color–odor correspondences for fragrance packaging design

• Food Quality and Preference
• December 2015

Employing consumer research for creating new and engaging food experiences in a changin...

• Current Opinion in Food Science
• June 2015

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

• Food Quality and Preference
• January 2013

Labeled Magnitude Scales: A critical review

• Food Quality and Preference
• December 2012

Red or rough, what makes materials warmer?

• Materials & Design (1980-2015)
• December 2012

Relating material experience to technical parameters: A case study on visual and tactil...

• Building and Environment
• March 2012

Emotion Research as Input for Product Design

• February 2012

Surprise and humor in product design

• Humor - International Journal of Humor Research
• January 2012

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

• Acta Psychologica
• September 2011

Can Ambient Scent Enhance the Nightlife Experience?

• Chemosensory Perception
• May 2011

Multi sensory design

• January 2011

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

• Food Quality and Preference
• January 2011

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

• Journal of Pragmatics
• December 2010

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

• Food Quality and Preference
• December 2010

Hedonic asymmetry in emotional responses to consumer products

• Food Quality and Preference
• December 2010

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

• Journal of Consumer Marketing
• May 2010

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

• Materials & Design (1980-2015)
• March 2010

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

• Applied Ergonomics
• January 2010

The experimental assessment of sensory dominance in a product development context

• J of Design Research
• January 2010

Comparing Location Memory for 4 Sensory Modalities

• Chemical Senses
• December 2009

Concepts are not represented by conscious imagery

• Psychonomic Bulletin & Review
• October 2009

Emotional bonding with personalised products

• Journal of Engineering Design
• October 2009

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

• Physiology & Behavior
• August 2009

What makes products fresh: The smell or the colour?

• Food Quality and Preference
• July 2009

Comparing Mental Imagery across the Sensory Modalities

• Imagination Cognition and Personality
• June 2009

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

• CoDesign
• May 2009

The drinking experience: Cup or content?

• Food Quality and Preference
• April 2009

Visual–Tactual Incongruities in Products as Sources of Surprise

• Empirical Studies of the Arts
• December 2008

Tools Facilitating Multi-sensory Product Design

• The Design Journal
• September 2008

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

• Chemical Senses
• July 2008

Surprise As a Design Strategy

• Design Issues
• April 2008

Sources of positive and negative emotions in food experience

• Appetite
• March 2008

INTRODUCING PRODUCT EXPERIENCE

• January 2008

MULTISENSORY PRODUCT EXPERIENCE

• January 2008

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

• January 2008

Product Experience

• January 2008

THE TACTUAL EXPERIENCE OF OBJECTS

• January 2008

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

• Ergonomics
• December 2007

Surprising the Senses

• The Senses and Society
• November 2007

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

• Acta Psychologica
• January 2006

Stimulation of Liver-Directed Cholesterol Flux in Mice by Novel N-Acetylgalactosamine–T...

• Arteriosclerosis Thrombosis and Vascular Biology
• January 2006

Design Strategies to Postpone Consumers' Product Replacement: The Value of a Strong Per...

• The Design Journal
• July 2005

Capturing product experiences: a split-modality approach

• Acta Psychologica
• March 2005

Visualising Fragrances through Colours: The Mediating Role of Emotions

• Perception
• October 2004

Modeling panel detection frequencies by queuing system theory: An application in gas ch...

• Perception & Psychophysics
• October 2004

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

• January 2004

Human Perception of Taste Mixtures

• March 2003

Effects of Appropriate and Inappropriate Odors on Product Evaluations

• Perceptual and Motor Skills
• December 2002

• Marketing Letters
• January 2002

Effects of Product Beliefs on Product Perception and Liking

• January 2001

Food, People and Society

• January 2001

Introduction

• January 2001

Method of stimulation, mouth movements, concentration, and viscosity: Effects on the de...

• Perception & Psychophysics
• April 2000

Taste adaptation during the eating of sweetened yogurt

• Appetite
• February 2000

Asymmetry in the Disconfirmation of Expectations for Natural Yogurt

• Appetite
• June 1999

Health-related determinants of organic food consumption in The Netherlands

• Food Quality and Preference
• May 1998

Sequence effects in hedonic judgments of taste stimuli

• Perception & Psychophysics
• January 1997

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

• Acta Psychologica
• October 1996

Determinants of cumulative successive contrast in saltiness intensity judgments

• Perception & Psychophysics
• July 1996

Cognitive factors affecting taste intensity judgments

• Food Quality and Preference
• July 1996

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

• Chemical Senses
• January 1996

An Equiratio Mixture Model for Non-additive Components: A Case Study for Aspartame/Aces...

• Chemical Senses
• January 1996

CONTEXTUAL SHIFTS IN HEDONIC JUDGMENTS

• Journal of Sensory Studies
• December 1995

SENSORY ANALYSIS IN MARKETING PRACTICE: COMPARISON AND INTEGRATION

• Journal of Sensory Studies
• June 1995

Contextual effects in difference judgments

• Perception & Psychophysics
• January 1995

Prediction of Sweetness Intensity for Equiratio Aspartame/Sucrose Mixtures

• Chemical Senses
• January 1995

Perceptual interactions in mixtures containing bitter tasting substances

• Physiology & Behavior
• December 1994

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

• Perception & Psychophysics
• March 1994

Contextual effects in the perception of quinine HCl/NaCl mixtures

• Chemical Senses
• January 1994

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

• Food Quality and Preference
• January 1994

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

• Perception & Psychophysics
• May 1993

Contextual effects in taste mixture perception

• Food Quality and Preference
• January 1993

Perceptual integration in heterogeneous taste percepts.

• Journal of Experimental Psychology Human Perception & Performance
• January 1993

Contextual and sequential effects on judgments of sweetness intensity

• Perception & Psychophysics
• May 1992

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

• Physiology & Behavior
• February 1992

Two-stimulus versus one-stimulus procedure in the framework of functional measurement: ...

• Chemical Senses
• January 1992

The effectiveness of different sweeteners in suppressing citric acid sourness

• Perception & Psychophysics
• January 1991

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

• Chemical Senses
• January 1991

Sensory integration in citric acid/sucrose mixtures

• Chemical Senses
• January 1990