There is a growing interest in insects as a promising alternative source of protein that can potentially contribute to help solving the imminent global food crisis. However, research on insect-based foods (IBFs) has ...

Insect-based foods have gained much attention as an alternative source of protein in recent years because of their high nutritional content and low production costs. However, consumer acceptance of insect-based foods still ...

Alternative proteins have recently received significant attention from both academia and industry. Given the reported lower willingness of consumers to accept these alternative protein sources, it is crucial to gain insights ...

People reliably associate visual aesthetic features such as curvature and symmetry with tastes. In the present study, considering the transitive hypothesis of crossmodal correspondences, we evaluated whether these findings ...

This research examined the role of post-conflict marketing in supporting businesses within conflict-affected regions, aligning with the objectives of UN Sustainable Development Goal 16 to foster peaceful societies amid ...

Thoughts and associations are spontaneously generated and situated. A growing body of research on crossmodal correspondences has revealed that individuals tend to associate information across sensory modalities. However, ...

We test how and why food taste and brand personality interactively influence consumer evaluations. Although food branding is a substantial and large market, studies on food taste and brand personality have only been conducted ...

Emotions and temperature are closely related through embodied processes, and people seem to associate temperature concepts with emotions. While this relationship is often evidenced by everyday language (e.g., cold and warm ...

There has been a noticeable increase of interest in research on multisensory flavour perception in recent years. Humans are visually dominant creatures and a growing body of research has investigated how visual cues influence ...