Affective evaluation of food images according to stimulus and subject characteristics.

@article{Padulo2018AffectiveEO,
  title={Affective evaluation of food images according to stimulus and subject characteristics.},
  author={C Padulo and Leonardo Carlucci and Daniele Marzoli and Valerio Manippa and Luca Tommasi and Aristide Saggino and Stefano Puglisi-Allegra and Alfredo Brancucci},
  journal={Journal of human nutrition and dietetics : the official journal of the British Dietetic Association},
  year={2018}
}
BACKGROUND The food-rich environment in which we live makes the regulation of food choices a very complex phenomenon determined by many factors, as well as their interactions. Much evidence suggests that the sensory perception of food can be considered as a central factor affecting individual food choices. Despite this, the approaches used to study the… CONTINUE READING