Enhancing Qualitative Research: The Use of Design Probes and Cooking Sessions Deepens the Understanding of 9- to 11-Year-Old Children’s Food Perceptions por Lotte Pater, Elizabeth H. Zandstra, Vincenzo Fogliano, Bea L. P. A. Steenbekkers

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Electrodermal activity as an index of food neophobia outside the lab por Ivo V. Stuldreher, Ivo V. Stuldreher, Erik Van der Burg, Erik Van der Burg, Sebastien Velut, Alexander Toet, Demi E. van Os, Haruka Hiraguchi, Maarten A. Hogervorst, Elizabeth H. Zandstra, Elizabeth H. Zandstra, Jan B. F. Van Erp, Jan B. F. Van Erp, Anne-Marie Brouwer, Anne-Marie Brouwer

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Effects of Multisensory Contexts on Tofu and Soy Sauce Evaluation and Consumption por Haruka Hiraguchi, Erik van der Burg, Ivo V. Stuldreher, Alexander Toet, Sebastien Velut, Elizabeth H. Zandstra, Demi van Os, Maarten A. Hogervorst, Jan B. F. van Erp, Anne-Marie Brouwer

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