Betina Piqueras‐Fiszman

Author

Also Known As

B. Piqueras-Fiszman, BETINA PIQUERAS‐FISZMAN, Betina Piqueras-Fiszman, Betina Piqueras‐Fiszman, Betina, Piqueras-Fiszman, Piqueras-Fiszman Betina

119

Publications

5.7K

Citations

H-Index

145

Concepts

All Affiliations

Wageningen University & Research University of Oxford Universitat Politècnica de València TiFN Plant & Food Research

About

Betina Piqueras‐Fiszman is an author at Wageningen University & Research specializing in health sciences, social sciences, and marketing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	27	33	3.1K
2	Engineering	5	5	201
3	Education	2	2	101
4	Arts	1	1	56
5	Business	1	1	135

Betina Piqueras‐Fiszman

Publications

5.1K

Citations

H-Index

Page 1

	Year	Citations
Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts Betina Piqueras‐Fiszman, Charles Spence Food Quality and Preference Food ChoiceNutritionEmpirical EvidenceCognitive ScienceFood Marketing	2014	763
Is it the plate or is it the food? Assessing the influence of the color (black or white) and shape of the plate on the perception of the food placed on it Betina Piqueras‐Fiszman, Jorge Alcaide-Marzal, Elena Roura, Food Quality and Preference Food ChoiceBehavioral SciencesCognitive ScienceSensory SciencePerception	2011	288
Using combined eye tracking and word association in order to assess novel packaging solutions: A case study involving jam jars Betina Piqueras‐Fiszman, Carlos Velasco, Alejandro Salgado‐Montejo, Food Quality and Preference Food PackagingEdible PackagingWord AssociationUser ExperienceJam Jars	2012	203
The Influence of the Color of the Cup on Consumers' Perception of a Hot Beverage Betina Piqueras‐Fiszman, Charles Spence Journal of Sensory Studies Color PsychologyConsumer StudyConsumer ResearchSensory ExperiencesSensory Science (Early Childhood Education)	2012	182
Crossmodal correspondences in product packaging. Assessing color–flavor correspondences for potato chips (crisps) Betina Piqueras‐Fiszman, Charles Spence Appetite Product PackagingFood PackagingSustainable PackagingDesignCrossmodal Correspondences	2011	155
The weight of the bottle as a possible extrinsic cue with which to estimate the price (and quality) of the wine? Observed correlations Betina Piqueras‐Fiszman, Charles Spence Food Quality and Preference EconomicsAdvertisingManagementExperimental EconomicsConsumer Research	2012	135
The impact of evoked consumption contexts and appropriateness on emotion responses Betina Piqueras‐Fiszman, Sara R. Jaeger Food Quality and Preference Cognitive ScienceEmotion RegulationAffective DesignAffective VariableAffective Neuroscience	2013	134
Temporal, affective, and embodied characteristics of taste experiences Marianna Obrist, Rob Comber, Sriram Subramanian, Design QualitiesAffective DesignSensory ExperiencesSensory Science (Early Childhood Education)Sensory Science	2014	122
Emotion responses under evoked consumption contexts: A focus on the consumers’ frequency of product consumption and the stability of responses Betina Piqueras‐Fiszman, Sara R. Jaeger Food Quality and Preference MarketingConsumer Decision MakingConsumer UncertaintyEmotional ResponseConsumer Study	2014	113
The influence of the feel of product packaging on the perception of the oral-somatosensory texture of food Betina Piqueras‐Fiszman, Charles Spence Food Quality and Preference Behavioral SciencesFood PackagingAdvertisingProduct PackagingOral-somatosensory Texture	2012	110

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