The scientist’s investigation covers issues in Social psychology, Sensory system, Quality, Perception and Food science. His Social psychology study frequently links to adjacent areas such as Food quality. His research integrates issues of Taste, Psychophysics, Anticipation and Neophobia in his study of Sensory system.
His research in Taste intersects with topics in Sensory input, Certainty and Developmental psychology. His Perception research focuses on Marketing and how it relates to Construct, Argument, Excellence and Subject. His research in the fields of Flavor overlaps with other disciplines such as Health benefits, Total dose and Health claims on food labels.
His primary areas of study are Social psychology, Food science, Sensory system, Perception and Taste. He studies Novelty, a branch of Social psychology. Many of his research projects under Food science are closely connected to Texture and Uniaxial compression with Texture and Uniaxial compression, tying the diverse disciplines of science together.
Statistics is closely connected to Artificial intelligence in his research, which is encompassed under the umbrella topic of Sensory system. His study looks at the relationship between Perception and fields such as Marketing, as well as how they intersect with chemical problems. His work on Taste quality and Lingual papilla as part of general Taste research is often related to Odor, thus linking different fields of science.
His primary areas of investigation include Social psychology, Perception, Novelty, Situational ethics and Preference. His study in Social psychology is interdisciplinary in nature, drawing from both Construct and Scale. His Perception study incorporates themes from Consumer research, Segmentation, Multivariate statistics and Sensory system.
He works mostly in the field of Novelty, limiting it down to topics relating to Consumer behaviour and, in certain cases, Food science, Red meat and Feeling. His studies in Situational ethics integrate themes in fields like Advertising and Product testing. Armand V. Cardello has included themes like Task and Flavor preferences in his Preference study.
Armand V. Cardello focuses on Social psychology, Novelty, Situational ethics, Perception and Data science. The study incorporates disciplines such as Scale and Artificial intelligence in addition to Social psychology. His Quality research extends to the thematically linked field of Novelty.
His Situational ethics study combines topics from a wide range of disciplines, such as Advertising, Consumer behaviour and Product testing. His Perception research is multidisciplinary, incorporating elements of Construct and Conceptualization. As part of his studies on Data science, he frequently links adjacent subjects like Multimedia.
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Consumer responses to an off-flavor in juice in the presence of specific health claims
Hely Tuorila;Hely Tuorila;Armand V Cardello.
Food Quality and Preference (2002)
Consumer expectations and their role in food acceptance
A. V. Cardello.
EFFECTS OF COLORANTS AND FLAVORANTS ON IDENTIFICATION, PERCEIVED FLAVOR INTENSITY, AND HEDONIC QUALITY OF FRUIT-FLAVORED BEVERAGES AND CAKE
Cynthia N. DuBOSE;Armand V. Cardello;Owen Maller.
Journal of Food Science (1980)
Food quality: Relativity, context and consumer expectations
Armand V. Cardello.
Food Quality and Preference (1995)
EFFECTS OF DISCONFIRMED CONSUMER EXPECTATIONS ON FOOD ACCEPTABILITY
A.V. Cardello;F.M. Sawyer.
Journal of Sensory Studies (1992)
Role of sensory and cognitive information in the enhancement of certainty and liking for novel and familiar foods.
H. Tuorila;H.L. Meiselman;R. Bell;A.V. Cardello.
A labeled affective magnitude (LAM) scale for assessing food liking/disliking
Howard G. Schutz;Armand V. Cardello.
Journal of Sensory Studies (2001)
Consumer concerns and expectations about novel food processing technologies: effects on product liking.
Armand V Cardello.
Consumer perceptions of foods processed by innovative and emerging technologies: A conjoint analytic study
Armand V. Cardello;Howard G. Schutz;Larry L. Lesher.
Innovative Food Science and Emerging Technologies (2007)
"A pace not dictated by electrons": an empirical study of work without email
Gloria Mark;Stephen Voida;Armand Cardello.
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