Joachim J Schouteten
Biographic Data
| ID | 4442522 |
|---|---|
| NAME | Joachim J Schouteten |
| GIVEN NAMES | Joachim J |
| FAMILY NAME | Schouteten |
| SIGNATURE | SCHOUTETEN J J |
| AFFILIATIONS | Ghent University |
| ORCID | 0000-0002-2030-5608 |
| VERIFIED | Yes |
| TOTAL WORKS | 6 |
| TOTAL CITATIONS | 4 |
| WORKS AS AUTHOR | 6 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2013 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 1 |
Online grocery shopping in Europe
Purpose This study investigates the determinants of online grocery shopping adoption in Europe, focusing on the effect of innovation adoption characteristics, food choice motives and local food perceptions on attitudes and purchase intentions. Based on the significant determinants for adoption, consumer segments are identified to gain insights into the diversity in online grocery shopping behaviour. Design/methodology/approach A pan-European onli…
I eat, therefore I am? Revealing differences and incongruences in dietary identities among omnivores and flexitarians in Europe
Recognizing complexity in agricultural innovation
Effect of tasting and flavour on chocolate-evoked emotions by consumers
Purpose There is a growing interest in measuring emotions evoked by food products to gain additional insights in how consumers perceive and choose food products. The aim of this study was to investigate if consumers' emotions are influenced by flavour, gender, consumption habits, actual tasting or consumer attitude towards a product. Chocolate was chosen as the product under study as its consumption is associated with evoking several emotions. De…
Detection threshold of chocolate graininess
Purpose Literature indicates that those solid chocolate particles cannot be detected by human beings that are smaller than a critical value between 25 and 35 μm. Chocolate containing particles larger than this range is thought to be perceived as grainy. However, there does not seem to be any publication which justifies this threshold. Hence, the main aim of this work is to determine if the threshold at which particles can be detected is indeed 30…
The consumption of flavored milk among a children population. The influence of beliefs and the association of brands with emotions
The consumption of flavored milk among a children population. The influence of beliefs and the association of brands with emotions
Detection threshold of chocolate graininess
Purpose Literature indicates that those solid chocolate particles cannot be detected by human beings that are smaller than a critical value between 25 and 35 μm. Chocolate containing particles larger than this range is thought to be perceived as grainy. However, there does not seem to be any publication which justifies this threshold. Hence, the main aim of this work is to determine if the threshold at which particles can be detected is indeed 30…
Effect of tasting and flavour on chocolate-evoked emotions by consumers
Purpose There is a growing interest in measuring emotions evoked by food products to gain additional insights in how consumers perceive and choose food products. The aim of this study was to investigate if consumers' emotions are influenced by flavour, gender, consumption habits, actual tasting or consumer attitude towards a product. Chocolate was chosen as the product under study as its consumption is associated with evoking several emotions. De…
Online grocery shopping in Europe
Purpose This study investigates the determinants of online grocery shopping adoption in Europe, focusing on the effect of innovation adoption characteristics, food choice motives and local food perceptions on attitudes and purchase intentions. Based on the significant determinants for adoption, consumer segments are identified to gain insights into the diversity in online grocery shopping behaviour. Design/methodology/approach A pan-European onli…
I eat, therefore I am? Revealing differences and incongruences in dietary identities among omnivores and flexitarians in Europe
Recognizing complexity in agricultural innovation
Food Science (4 works) · Psychology (4 works) · Business (3 works) · Food Science (3 works) · Sensory Analysis and Statistical Methods (3 works) · Advertising (2 works) · Computer Science (2 works) · Culinary Culture and Tourism (2 works) · Dark chocolate (2 works) · Marketing (2 works)