Reading Food Experiences from the Face: Effects of Familiarity and Branding of Soy Sauce on Facial Expressions and Video-Based RPPG Heart Rate

Food experiences are not only driven by the food’s intrinsic properties, such as its taste, texture, and aroma, but also by extrinsic properties such as visual brand information and the consumers’ previous experiences with the foods. Recent developments in automated facial expression analysis and he...

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Detalles Bibliográficos
Autores principales: de Wijk, Rene A., Ushiama, Shota, Ummels, Meeke, Zimmerman, Patrick, Kaneko, Daisuke, Vingerhoeds, Monique H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8230429/
https://www.ncbi.nlm.nih.gov/pubmed/34200869
http://dx.doi.org/10.3390/foods10061345

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8230429/
https://www.ncbi.nlm.nih.gov/pubmed/34200869
http://dx.doi.org/10.3390/foods10061345

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