Joachim J. Schouteten
Joachim J. Schouteten
Postdoctoral researcher, Ghent University
Verified email at - Homepage
Cited by
Cited by
Emotional and sensory profiling of insect-, plant-and meat-based burgers under blind, expected and informed conditions
JJ Schouteten, H De Steur, S De Pelsmaeker, S Lagast, JG Juvinal, ...
Food quality and preference 52, 27-31, 2016
Consumers’ emotions elicited by food: A systematic review of explicit and implicit methods
S Lagast, X Gellynck, JJ Schouteten, V De Herdt, H De Steur
Trends in food science & technology 69, 172-189, 2017
Consumers’ perception of bakery products with insect fat as partial butter replacement
C Delicato, JJ Schouteten, K Dewettinck, X Gellynck, DA Tzompa-Sosa
Food Quality and Preference 79, 103755, 2020
Emoji as a tool for measuring children’s emotions when tasting food
JJ Schouteten, J Verwaeren, S Lagast, X Gellynck, H De Steur
Food quality and preference 68, 322-331, 2018
An integrated method for the emotional conceptualization and sensory characterization of food products: The EmoSensory® Wheel
JJ Schouteten, H De Steur, S De Pelsmaeker, S Lagast, ...
Food Research International 78, 96-107, 2015
The consumption of flavored milk among a children population. The influence of beliefs and the association of brands with emotions
S De Pelsmaeker, J Schouteten, X Gellynck
Appetite 71, 279-286, 2013
Impact of health labels on flavor perception and emotional profiling: A consumer study on cheese
JJ Schouteten, H De Steur, S De Pelsmaeker, S Lagast, ...
Nutrients 7 (12), 10251-10268, 2015
Is taste the key driver for consumer preference? A conjoint analysis study
S De Pelsmaeker, JJ Schouteten, S Lagast, K Dewettinck, X Gellynck
Food Quality and Preference 62, 323-331, 2017
Influence of organic labels on consumer's flavor perception and emotional profiling: Comparison between a central location test and home-use-test
JJ Schouteten, X Gellynck, H Slabbinck
Food research international 116, 1000-1009, 2019
Development of a sensory wheel and lexicon for chocolate
S De Pelsmaeker, G De Clercq, X Gellynck, JJ Schouteten
Food Research International 116, 1183-1191, 2019
The effect of the research setting on the emotional and sensory profiling under blind, expected, and informed conditions: A study on premium and private label yogurt products
JJ Schouteten, H De Steur, B Sas, I De Bourdeaudhuij, X Gellynck
Journal of dairy science 100 (1), 169-186, 2017
Comparing a standardized to a product-specific emoji list for evaluating food products by children
JJ Schouteten, J Verwaeren, X Gellynck, VL Almli
Food Quality and Preference 72, 86-97, 2019
Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel
JJ Schouteten, X Gellynck, I De Bourdeaudhuij, B Sas, WLP Bredie, ...
Food Research International 93, 33-42, 2017
Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds
J Mandha, H Shumoy, J Devaere, JJ Schouteten, X Gellynck, A de Winne, ...
Food Chemistry 358, 129809, 2021
Emotional and sensory profiling by children and teenagers: A case study of the check‐all‐that‐apply method on biscuits
JJ Schouteten, H De Steur, S Lagast, S De Pelsmaeker, X Gellynck
Journal of sensory studies 32 (1), e12249, 2017
Do anticipated emotions influence behavioural intention and behaviour to consume filled chocolates?
S De Pelsmaeker, JJ Schouteten, X Gellynck, C Delbaere, N De Clercq, ...
British Food Journal 119 (9), 1983-1998, 2017
Replacing vegetable oil by insect oil in food products: Effect of deodorization on the sensory evaluation
DA Tzompa-Sosa, K Dewettinck, X Gellynck, JJ Schouteten
Food Research International 141, 110140, 2021
Influence of sensory attributes on consumers’ emotions and hedonic liking of chocolate
JJ Schouteten, S De Pelsmaeker, J Juvinal, S Lagast, K Dewettinck, ...
British Food Journal 120 (7), 1489-1503, 2018
Do fair trade labels bias consumers’ perceptions of food products? A comparison between a central location test and home-use test
JJ Schouteten, X Gellynck, H Slabbinck
Sustainability 13 (3), 1384, 2021
A comparison of two low-calorie sweeteners and sugar in dark chocolate on sensory attributes and emotional conceptualisations
S Lagast, H De Steur, JJ Schouteten, X Gellynck
International journal of food sciences and nutrition 69 (3), 344-357, 2018
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