What Do You Want to Eat? Influence of Menu Description and Design on Consumer’s Mind: An fMRI Study

The main objective of this research was to analyse the active regions when processing dishes with a pleasant (vs. unpleasant) design and the effect of the previously read rational (vs. emotional) description when visualising the dish. The functional magnetic resonance image technique was used for th...

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Detalles Bibliográficos
Autores principales: Gómez-Carmona, Diego, Muñoz-Leiva, Francisco, Paramio, Alberto, Liébana-Cabanillas, Francisco, Cruces-Montes, Serafín
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8170898/
https://www.ncbi.nlm.nih.gov/pubmed/33922036
http://dx.doi.org/10.3390/foods10050919

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8170898/
https://www.ncbi.nlm.nih.gov/pubmed/33922036
http://dx.doi.org/10.3390/foods10050919

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