What is she best known for?
The fields of study she is best known for:
- Food science
- Cognition
- Social psychology
Betina Piqueras-Fiszman mainly investigates Social psychology, Advertising, Flavor, Perception and Sweetness.
Betina Piqueras-Fiszman studies Social psychology, focusing on Affect in particular.
Betina Piqueras-Fiszman interconnects Contextual Associations and Taste in the investigation of issues within Affect.
Her Advertising research is multidisciplinary, incorporating perspectives in Bottle, Alcohol content, Wine, Wine bottle and Statistics.
As a part of the same scientific study, Betina Piqueras-Fiszman usually deals with the Flavor, concentrating on Colored and frequently concerns with Chocolate Flavor, Aroma and Food science.
Her Perception study incorporates themes from Variety, Hedonism and Cognitive neuroscience.
Her most cited work include:
- Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts (323 citations)
- The Perfect Meal: The Multisensory Science of Food and Dining (145 citations)
- 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 (141 citations)
What are the main themes of her work throughout her whole career to date?
Betina Piqueras-Fiszman spends much of her time researching Social psychology, Perception, Food science, Cognitive psychology and Advertising.
Her work in the fields of Social psychology, such as Negative emotion, intersects with other areas such as Consumption.
Her research in Perception intersects with topics in Sensory cue, Flavor, Taste and Affect.
Her study on Sensory system and Implicit-association test is often connected to Taste as part of broader study in Cognitive psychology.
The concepts of her Advertising study are interwoven with issues in Quality and Statistics, Preference.
Her studies deal with areas such as Human–computer interaction and Word Association as well as Packaging and labeling.
She most often published in these fields:
- Social psychology (46.00%)
- Perception (47.00%)
- Food science (25.00%)
What were the highlights of her more recent work (between 2018-2021)?
- Food science (25.00%)
- Perception (47.00%)
- Food choice (9.00%)
In recent papers she was focusing on the following fields of study:
Betina Piqueras-Fiszman mostly deals with Food science, Perception, Food choice, Cognitive psychology and Sensory system.
Many of her research projects under Food science are closely connected to Microparticle, Particle size and Detection threshold with Microparticle, Particle size and Detection threshold, tying the diverse disciplines of science together.
Her Perception study frequently draws connections to adjacent fields such as Depiction.
Her Food choice investigation overlaps with other disciplines such as Social psychology and Anticipation.
The various areas that Betina Piqueras-Fiszman examines in her Social psychology study include Ingredient and Pleasure.
Her research integrates issues of Affect, Data science and Cross-cultural psychology in her study of Sensory system.
Between 2018 and 2021, her most popular works were:
- Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties (36 citations)
- Age, gender, ethnicity and eating capability influence oral processing behaviour of liquid, semi-solid and solid foods differently. (32 citations)
- Don't judge new foods by their appearance! How visual and oral sensory cues affect sensory perception and liking of novel, heterogeneous foods (15 citations)
In her most recent research, the most cited papers focused on:
- Food science
- Cognition
- Social psychology
Betina Piqueras-Fiszman mainly investigates Food science, Sensory system, Cognitive psychology, Bite size and Solid food.
Her Food science study frequently links to adjacent areas such as Rheology.
Betina Piqueras-Fiszman combines subjects such as Perception, Sensory cue and Affect with her study of Sensory system.
Her Cognitive psychology study combines topics from a wide range of disciplines, such as Ambiguous image and Affective appraisal.
Her Bite size research covers fields of interest such as Food category, Food products, Lower degree, Ethnic group and Mastication.
Her Solid food study spans across into subjects like Environmental health, Swallowing problems, Semi solid and Young adult.
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