本研究比較兩種常出現在產品包裝上的原料視覺圖，但未被探討的類型：原料剖面圖和原料全貌圖，欲探討產品包裝上的不同原料視覺圖如何影響消費者的產品評價，進一步探討包裝透明與否及原料有無擬人化下如何改變原料視覺圖對產品評價的影響。本研究以實驗設計方法，發展三個實驗分別進行假設驗證。實驗一檢測原料視覺圖對消費者產品評價的影響，透過操弄原料剖面圖和原料全貌圖，並探討感知新鮮度及預期品質是否為產品評價背後的機制，實驗二則檢測在包裝透明與否下，原料視覺圖對產品評價的影響，最後實驗三是檢測在原料有無擬人化的情況下，原料視覺圖對產品評價有何影響。

依據本研究結果發現，相比於原料全貌圖，原料剖面圖能提升消費者的產品評價，且原料剖面圖所引起的感知新鮮度與預期品質為此效果背後的機制。然而，本研究發現產品之原料視覺圖對產品評價的影響會受到包裝透明與否所削弱，當產品包裝為非透明時，原料剖面圖能提升消費者的產品評價，但當產品包裝為透明時，原料視覺圖類型對於產品評價並無明顯差異。此外，本研究亦發現擬人化干擾原料視覺圖對產品評價的影響，當原料視覺圖無擬人化時，原料剖面圖提升產品評價，但當原料視覺圖擬人化時，原料視覺圖類型對產品評價則無顯著差異。本研究最後根據實驗結果亦提出行銷管理意涵，讓行銷人員在未來設計產品包裝和廣告時，能有更多參考應用。

This research compares two common but unexplored visual images of raw material on product package: cross-sectional image of raw material vs. complete image of raw material. It aims to investigate how these two types of visual image affect consumers’ product evaluation. The research further examines packaging transparency and raw-material anthropomorphism as boundary conditions. Three experiments are conducted to test the proposed hypotheses. Study 1 investigates the effects of raw material image by comparing cross-sectional and complete images. It also explores perceived freshness and expected quality as the underlying mechanisms. Study 2 investigates the moderating role of packaging transparency. Finally, Study 3 investigates how raw-material anthropomorphism moderates the effects of raw-material image.

The results of the research show that compared with the product package that displays the complete image of raw material, the cross-sectional image of the same raw material enhances consumer product evaluation. The perceived freshness and expected quality are found as the underlying mechanisms to explain why a cross-sectional image is more persuasive than a complete image. Furthermore, the advantageous effects of cross-sectional visual image are weakened by packaging transparency. No differences between cross-sectional and complete images on product evaluation are found when the product package is transparent. In addition, the differences between cross-sectional and complete images are not found on product evaluation when the raw material is anthropomorphized. The findings highlight the differences of cross-sectional and complete image of raw material, providing marketers implications for advertising and product package design in the future.

論文審定書 i
誌謝 ii
摘要 iii
Abstract iv
目錄 vi
圖目錄 viii
表目錄 x
第壹章 緒論 1
第一節 前言 1
第二節 研究背景 1
第三節 研究動機 4
第四節 研究目的與問題 7
第五節 研究架構與研究流程 7
第貳章 文獻探討 9
第一節 前言 9
第二節 原料視覺圖 9
第三節 感知新鮮度 18
第四節 預期品質 19
第五節 包裝透明與否 20
第六節 擬人化 27
第七節 小結 34
第參章 研究發展與架構 35
第一節 前言 35
第二節 研究假設與架構 35
第三節 實驗設計建立 39
第四節 小結 40
第肆章 實驗一設計與結果 41
第一節 前言 41
第二節 研究變數的操作型定義與衡量 41
第三節 研究設計 44
第四節 實驗一研究結果分析 44
第五節 小結 51
第伍章 實驗二設計與結果 52
第一節 前言 52
第二節 研究變數的操作型定義與衡量 52
第三節 研究設計 55
第四節 實驗二研究結果分析 55
第五節 小結 61
第陸章 實驗三設計與結果 62
第一節 前言 62
第二節 研究變數的操作型定義與衡量 62
第三節 研究設計 65
第四節 實驗三研究結果分析 65
第五節 小結 71
第柒章 結論與建議 72
第一節 前言 72
第二節 研究結果與討論 72
第三節 研究貢獻 74
第四節 研究限制 78
第五節 未來研究建議 80
第六節 小結 81
參考文獻 83
附錄一 實驗一問卷1(原料剖面圖版本) 92
附錄一 實驗一問卷2(原料全貌圖版本) 96
附錄二 實驗二問卷1(原料剖面圖x包裝透明版本) 100
附錄二 實驗二問卷2(原料全貌圖x包裝透明版本) 103
附錄二 實驗二問卷3(原料剖面圖x包裝非透明版本) 106
附錄二 實驗二問卷4(原料全貌圖x包裝非透明版本) 109
附錄三 實驗三問卷1(原料剖面圖x擬人版本) 112
附錄三 實驗三問卷2(原料全貌圖x擬人版本) 115
附錄三 實驗三問卷3(原料剖面圖x無擬人版本) 118
附錄三 實驗三問卷4(原料全貌圖x無擬人版本) 121

Acebrón, L. B., & Dopico, D. C. (2000). The importance of intrinsic and extrinsic cues to expected and experienced quality: An empirical application for beef. Food Quality and Preference, 11(3), 229-238.
Aggarwal, P., & McGill, A. L. (2007). Is that car smiling at me? Schema congruity as a basis for evaluating anthropomorphized products. Journal of Consumer Research, 34(4), 468-479.
Akaka, M. A., & Alden, D. L. (2010). Global brand positioning and perceptions: International advertising and global consumer culture. International Journal of Advertising, 29(1), 37-56.
Alvensleben, R., & Meier, T. (1990). The influence of origin and variety on consumer perception. Acta Horticulturae, 259, 151-162.
Alonso, M. A. S., Paquin, J. P., & Mangin, J. P. L. (2002). Modelling perceived quality in fruit products: Their extrinsic and intrinsic attributes. Journal of Food Products Marketing, 8(1), 29-48.
Arce-Lopera, C., Masuda, T., Kimura, A., Wada, Y., & Okajima, K. (2012). Luminance distribution modifies the perceived freshness of strawberries. I-Perception, 3(5), 338-355.
Arce-Lopera, C., Masuda, T., Kimura, A., Wada, Y., & Okajima, K. (2013). Luminance distribution as a determinant for visual freshness perception: Evidence from image analysis of a cabbage leaf. Food Quality and Preference, 27(2), 202-207.
Ares, G., Giménez, A., Bruzzone, F., Vidal, L., Antúnez, L., & Maiche, A. (2013). Consumer visual processing of food labels: Results from an eye-tracking study: Visual processing of food labels. Journal of Sensory Studies, 28(2), 138-153.
Arce-Lopera, C., Masuda, T., Kimura, A., Wada, Y., & Okajima, K. (2015). Model of vegetable freshness perception using luminance cues. Food Quality and Preference, 40, 279-286.
Arthur, R. (2014, June 4). Customers equate clear packaging with improved quality. Bakery & Snacks. https://www.bakeryandsnacks.com/Article/2014/06/05/Customers-equate-clear-packaging-with-improved-quality
Ashby, M. F., & Johnson, K. (2013). Materials and design: The art and science of material selection in product design. Butterworth-Heinemann.
Baršytė, J., Ruzeviciute, R., Neciunskas, P., & Schlegelmilch, B. B. (2023). When “global” becomes a challenge: The role of freshness in food brand preference formation. Journal of International Marketing, 31(4), 23-35.
Benn, Y., Webb, T. L., Chang, B. P. I., & Reidy, J. (2015). What information do consumers consider, and how do they look for it, when shopping for groceries online? Appetite, 89(1), 265-273.
Blitstein, J. L., Snider, J., & Evans, W. D. (2012). Perceptions of the food shopping environment are associated with greater consumption of fruits and vegetables. Public Health Nutrition, 15(6), 1124-1129.
Billeter, D., Zhu, M., & Inman, J. J. (2012). Transparent packaging and consumer purchase decisions. Journal of the Association of Consumer Research, 40(1), 308-312.
Cambridge Dictionary. (2023). Freshness. Cambridge Dictionary. https://dictionary.cambridge.org/dictionary/english/freshness
Capelli, S., & Thomas, F. (2021). To look tasty, let’s show the ingredients! Effects of ingredient images on implicit tasty-healthy associations for packaged products. Journal of Retailing and Consumer Services, 61, 102061.
Chae, B., & Hoegg, J. (2013). The future looks “right”: Effects of the horizontal location of advertising images on product attitude. Journal of the Association of Consumer Research, 40(2), 223-238.
Chandler, J., & Schwarz, N. (2010). Use does not wear ragged the fabric of friendship: Thinking of objects as alive makes people less willing to replace them. Journal of Consumer Psychology, 20(2), 138-145.
Chandran, S., Batra, R. K., & Lawrence, B. (2009). Is seeing believing? Consumer responses to opacity of product packaging. Journal of the Association of Consumer Research, 36(1), 970-970.
Chang, C.-T., Lee, H.-C., Lee, Y., & Wang, T.-P. (2023). “I doubt it works!” The negative impacts of anthropomorphizing healthcare products. Journal of Business Research, 164, 114008.
Cheng, P., & Mugge, R. (2022). Seeing is believing: Investigating the influence of transparency on consumers’ product perceptions and attitude. Journal of Engineering Design, 33(4), 284-304.
Cheng, P., Mugge, R., & De Bont, C. (2018). Transparency in product design: Investigating design intentions and consumers’ interpretations. Journal of Engineering Design, 29(10), 539-568.
Cheng, P., & Zhang, C. (2023). Show me insides: Investigating the influences of product exploded view on consumers’ mental imagery, comprehension, attitude, and purchase intention. Journal of Retailing and Consumer Services, 70, 103168.
Clement, J. (2007). Visual influence on in-store buying decisions: An eye-track experiment on the visual influence of packaging design. Journal of Marketing Management, 23(9-10), 917-928.
Curtis, K. R., Cowee, M. W., Curtis, K. R., & Cowee, M. W. (2009). Direct marketing local food to chefs: Chef preferences and perceived obstacles. Journal of Food Distribution Research, 40(2), 26-36.
Delbaere, M., McQuarrie, E. F., & Phillips, B. J. (2011). Personification in advertising. Journal of Advertising, 40(1), 121-130.
De Bondt, C., Van Kerckhove, A., & Geuens, M. (2018). Look at that body! How anthropomorphic package shapes systematically appeal to consumers. International Journal of Advertising, 37(5), 698-717.
Deng, X., & Srinivasan, R. (2013). When do transparent packages increase (or decrease) food consumption? Journal of Marketing, 77(4), 104-117.
Dhar, R., & Wertenbroch, K. (2000). Consumer choice between hedonic and utilitarian goods. Journal of Marketing Research, 37(1), 60-71.
Di Cicco, F., Zhao, Y., Wijntjes, M. W. A., Pont, S. C., & Schifferstein, H. N. J. (2021). A juicy orange makes for a tastier juice: The neglected role of visual material perception in packaging design. Food Quality and Preference, 88, 104086.
Dowlati, M., Mohtasebi, S. S., Omid, M., Razavi, S. H., Jamzad, M., & De La Guardia, M. (2013). Freshness assessment of gilthead sea bream (sparus aurata) by machine vision based on gill and eye color changes. Journal of Food Engineering, 119(2), 277-287.
Elliott, C. D. (2009). Healthy food looks serious: How children interpret packaged food products. Canadian Journal of Communication, 34(3), 359-380.
Epley, N., Akalis, S., Waytz, A., & Cacioppo, J. T. (2008). Creating social connection through inferential reproduction: Loneliness and perceived agency in gadgets, gods, and greyhounds. Psychological Science, 19(2), 114-120.
Epley, N., Waytz, A., & Cacioppo, J. T. (2007). On seeing human: A three-factor theory of anthropomorphism. Psychological Review, 114(4), 864-886.
Fenko, A., Schifferstein, H. N. J., Huang, T.-C., & Hekkert, P. (2009). What makes products fresh: The smell or the colour? Food Quality and Preference, 20(5), 372-379.
Fernqvist, F., Olsson, A., & Spendrup, S. (2015). What’s in it for me? Food packaging and consumer responses, a focus group study. British Food Journal, 117(3), 1122-1135.
Garaus, M., Garaus, C., Wolfsteiner, E., & Jermendy, C. (2022). Anthropomorphism as a differentiation strategy for standardized reusable glass containers. Sustainability, 14(15), 9473.
Guthrie, S. E. (1995). Faces in the clouds: A new theory of religion. UK: Oxford University Press.
Gürhan-Canli, Z. (2003). The effect of expected variability of product quality and attribute uniqueness on family brand evaluations. Journal of Consumer Research, 30(1), 105-114.
Gvili, Y., Tal, A., Amar, M., Hallak, Y., Wansink, B., Giblin, M., & Bommelaer, C. (2015). Fresh from the tree: Implied motion improves food evaluation. Food Quality and Preference, 46(1), 160-165.
Gvili, Y., Tal, A., Amar, M., & Wansink, B. (2017). Moving up in taste: Enhanced projected taste and freshness of moving food products. Psychology & Marketing, 34(7), 671-683.
Gotlieb, J. B., Grewal, D., & Brown, S. W. (1994). Consumer satisfaction and perceived quality: Complementary or divergent constructs? Journal of Applied Psychology, 79(6), 875.
Hart, P. M., Jones, S. R., & Royne, M. B. (2013). The human lens: How anthropomorphic reasoning varies by product complexity and enhances personal value. Journal of Marketing Management, 29(1-2), 105-121.
Hayes, A. F. (2015). An index and test of linear moderated mediation. Multivariate Behavioral Research, 50(1), 1-22.
Heenan, S. P., Hamid, N., Dufour, J.-P., Harvey, W., & Delahunty, C. M. (2009). Consumer freshness perceptions of breads, biscuits and cakes. Food Quality and Preference, 20(5), 380-390.
Hou, J., Du, L., & Li, J. (2008). Cause’s attributes influencing consumer’s purchasing intention: Empirical evidence from China. Asia Pacific Journal of Marketing and Logistics, 20(4), 363-380.
Hu, J., Zhou, C., Zhao, D., Zhang, L., Yang, G., & Chen, W. (2020). A rapid, low-cost deep learning system to classify squid species and evaluate freshness based on digital images. Fisheries Research, 221(1), 105376.
Hurley, R. A., Galvarino, J., Thackston, E., Ouzts, A., & Pham, A. (2013). The effect of modifying structure to display product versus graphical representation on packaging. Packaging Technology and Science, 26(8), 453-460.
Kelton, A. (2021). What is cross section? Study.com. https://study.com/learn/lesson/cross-section-examples-types.html
Kim, Y., & Sundar, S. S. (2012). Anthropomorphism of computers: Is it mindful or mindless? Computers in Human Behavior, 28(1), 241-250.
Kosslyn, S. M. (2003). Understanding the mind’s eye...and nose. Nature Neuroscience, 6(11), 1124-1125.
Kopalle, P. K., & Winer, R. S. (1996). A dynamic model of reference price and expected quality. Marketing Letters, 7, 41-52.
Landwehr, J. R., McGill, A. L., & Herrmann, A. (2011). It’s got the look: The effect of friendly and aggressive “facial” expressions on product liking and sales. Journal of Marketing, 75(3), 132-146.
Lappalainen, R., Kearney, J., & Gibney, M. (1998). A pan EU survey of consumer attitudes to food, nutrition and health: An overview. Food Quality and Preference, 9(6), 467-478.
Li, W., Jiang, Y., Miao, M., Yan, Q., & He, F. (2021). Image congruence and visual object structure of anthropomorphic advertisement-eye movement research based on self-construct. Journal of Contemporary Marketing Science, 4(2), 260-279.
Lin, M.-H. (Jenny), Cross, S. N. N., Laczniak, R. N., & Childers, T. L. (2018). The sniffing effect: Olfactory sensitivity and olfactory imagery in advertising. Journal of Advertising, 47(2), 97-111.
Lockton, D., Harrison, D., & Stanton, N. A. (2010). Design with Intent: 101 patterns for influencing behaviour through design. Windsor: Equifine.
Lynch, J., & Schuler, D. (1994). The matchup effect of spokesperson and product congruency: A schema theory interpretation. Psychology and Marketing, 11(5), 417-445.
Machiels, C. J. A., & Karnal, N. (2016). See how tasty it is? Effects of symbolic cues on product evaluation and taste. Food Quality and Preference, 52(1), 195-202.
Mizutani, N., Okamoto, M., Yamaguchi, Y., Kusakabe, Y., Dan, I., & Yamanaka, T. (2010). Package images modulate flavor perception for orange juice. Food Quality and Preference, 21(7), 867-872.
Monirul, I. M., & Han, J. H. (2012). Perceived quality and attitude toward tea & coffee by consumers. International Journal of Business Research and Management, 3(3), 100-112.
Mourey, J. A., Olson, J. G., & Yoon, C. (2017). Products as pals: Engaging with anthropomorphic products mitigates the effects of social exclusion. Journal of Consumer Research, 44(2), 414-431.
Ness, M. R., & Gerhardy, H. (1994). Consumer preferences for quality and freshness attributes of eggs. British Food Journal, 96(3), 26-34.
Özsomer, A., & Altaras, S. (2008). Global brand purchase likelihood: A critical synthesis and an integrated conceptual framework. Journal of International Marketing, 16(4), 1-28.
Péneau, S., Brockhoff, P. B., Escher, F., & Nuessli, J. (2007). A comprehensive approach to evaluate the freshness of strawberries and carrots. Postharvest Biology and Technology, 45(1), 20-29.
Péneau, S., Linke, A., Escher, F., & Nuessli, J. (2009). Freshness of fruits and vegetables: Consumer language and perception. British Food Journal, 111(3), 243-256.
Peracchio, L. A., & Tybout, A. M. (1996). The moderating role of prior knowledge in schema-based product evaluation. Journal of Consumer Research, 23(3), 177-192.
Petrick, J. F. (2002). Development of a multi-dimensional scale for measuring the perceived value of a service. Journal of Leisure Research, 34(2), 119-134.
Piqueras-Fiszman, B., Velasco, C., Salgado-Montejo, A., & Spence, C. (2013). Using combined eye tracking and word association in order to assess novel packaging solutions: A case study involving jam jars. Food Quality and Preference, 28(1), 328-338.
Prendergast, G. P., & Marr, N. E. (1997). Generic products: Who buys them and how do they perform relative to each other? European Journal of Marketing, 31(2), 94-109.
Puzakova, M., & Aggarwal, P. (2018). Brands as rivals: Consumer pursuit of distinctiveness and the role of brand anthropomorphism. Journal of Consumer Research, 45(4), 869-888.
Ragaert, P., Verbeke, W., Devlieghere, F., & Debevere, J. (2004). Consumer perception and choice of minimally processed vegetables and packaged fruits. Food Quality and Preference, 15(3), 259-270.
Rebollar, R., Gil, I., Lidón, I., Martín, J., Fernández, M. J., & Rivera, S. (2017). How material, visual and verbal cues on packaging influence consumer expectations and willingness to buy: The case of crisps (potato chips) in Spain. Food Research International, 99, 239-246.
Rettie, R., & Brewer, C. (2000). The verbal and visual components of package design. Journal of Product & Brand Management, 9(1), 56-70.
Rundh, B. (2005). The multi‐faceted dimension of packaging: Marketing logistic or marketing tool? British Food Journal, 107(9), 670-684.
Sabo, B., Bečica, T., Keleš, N., Kovačević, D., & Brozović, M. (2017). The impact of packaging transparency on product attractiveness. Journal of Graphic Engineering and Design, 8(2), 5-9.
Schifferstein, H. N. J., Fenko, A., Desmet, P. M. A., Labbe, D., & Martin, N. (2013). Influence of package design on the dynamics of multisensory and emotional food experience. Food Quality and Preference, 27(1), 18-25.
Schifferstein, H. N. J., & Spence, C. (2008). Multisensory product experience. In Product Experience (pp. 133-161). Netherlands: Elsevier.
Sevilla, J., & Kahn, B. E. (2014). The completeness heuristic: Product shape completeness influences size perceptions, preference, and consumption. Journal of Marketing Research, 51(1), 57-68.
Shaharudin, M. R., Mansor, S. W., Hassan, A. A., Omar, M. W., & Harun, E. H. (2011). The relationship between product quality and purchase intention: The case of Malaysia's national motorcycle/scooter manufacturer. African Journal of Business Management, 5(20), 8163.
Shao, P., Liu, L., Yu, J., Lin, Y., Gao, H., Chen, H., & Sun, P. (2021). An overview of intelligent freshness indicator packaging for food quality and safety monitoring. Trends in Food Science & Technology, 118(1), 285-296.
Simmonds, G., & Spence, C. (2017). Thinking inside the box: How seeing products on, or through, the packaging influences consumer perceptions and purchase behaviour. Food Quality and Preference, 62(1), 340-351.
Simmonds, G., Woods, A. T., & Spence, C. (2018). ‘Show me the goods’: Assessing the effectiveness of transparent packaging vs. product imagery on product evaluation. Food Quality and Preference, 63(1), 18-27.
Silayoi, P., & Speece, M. (2007). The importance of packaging attributes: A conjoint analysis approach. European Journal of Marketing, 41(11/12), 1495-1517.
Smith, V., Barratt, D., & Selsøe Sørensen, H. (2015). Do natural pictures mean natural tastes? Assessing visual semantics experimentally. Cognitive Semiotics, 8(1), 53-86.
Sonti, S. (2002). Consumer perception and application of edible coatings on fresh-cut fruits and vegetables. Louisiana State University and Agricultural & Mechanical College.
Steenis, N. D., Van Herpen, E., Van Der Lans, I. A., Ligthart, T. N., & Van Trijp, H. C. M. (2017). Consumer response to packaging design: The role of packaging materials and graphics in sustainability perceptions and product evaluations. Journal of Cleaner Production, 162(20), 286-298.
Steenkamp, J. B. E., & Van Trijp, H. C. (1989). A methodology for estimating the maximum price consumers are willing to pay in relation to perceived quality and consumer characteristics. Journal of International Food & Agribusiness Marketing, 1(2), 7-24.
Steenkamp, J.-B. E. M., & Van Trijp, H. C. M. (1996). Quality guidance: A consumer-based approach to food quality improvement using partial least squares. European Review of Agricultural Economics, 23(2), 195-215.
Szocs, C., & Lefebvre, S. (2016). The blender effect: Physical state of food influences healthiness perceptions and consumption decisions. Food Quality and Preference, 54(1), 152-159.
Thomas, F., & Capelli, S. (2018). The effect of the number of ingredient images on package evaluation and product choice. Recherche et Applications En Marketing, 33(3), 6-30.
Toivonen, P. M., & Brummell, D. A. (2008). Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biology and Technology, 48(1), 1-14.
Triantos, A., Plakoyiannaki, E., Outra, E., & Petridis, N. (2016). Anthropomorphic packaging: Is there life on “mars”? European Journal of Marketing, 50(1/2), 260-275.
Underwood, R. L., & Klein, N. M. (2002). Packaging as brand communication: Effects of product pictures on consumer responses to the package and brand. Journal of Marketing Theory and Practice, 10(4), 58-68.
Varela, P., Antúnez, L., Silva Cadena, R., Giménez, A., & Ares, G. (2014). Attentional capture and importance of package attributes for consumers’ perceived similarities and differences among products: A case study with breakfast cereal packages. Food Research International, 64, 701-710.
Venter, K., Van Der Merwe, D., De Beer, H., Kempen, E., & Bosman, M. (2011). Consumers’ perceptions of food packaging: An exploratory investigation in Potchefstroom, south Africa: Consumer perception of food packaging. International Journal of Consumer Studies, 35(3), 273-281.
Vilnai-Yavetz, I., & Koren, R. (2013). Cutting through the clutter: Purchase intentions as a function of packaging instrumentality, aesthetics, and symbolism. The International Review of Retail, Distribution and Consumer Research, 23(4), 394-417.
Wada, Y., Arce-Lopera, C., Masuda, T., Kimura, A., Dan, I., Goto, S., Tsuzuki, D., & Okajima, K. (2010). Influence of luminance distribution on the appetizingly fresh appearance of cabbage. Appetite, 54(2), 363-368.
Wan, E. W., Chen, R. P., & Jin, L. (2016). Judging a book by its cover? The effect of anthropomorphism on product attribute processing and consumer preference. Journal of Consumer Research, 43(6), 1008-1030.
Wang, O., & Somogyi, S. (2018). Chinese consumers and shellfish: Associations between perception, quality, attitude and consumption. Food quality and preference, 66, 52-63.
Wansink, B. (2004). Environmental factors that increase the food intake and consumption volume of unknowing consumers. Annual Review of Nutrition, 24(1), 455-479.
Wansink, B., Painter, J. E., & Lee, Y.-K. (2006). The office candy dish: Proximity’s influence on estimated and actual consumption. International Journal of Obesity, 30(5), 871-875.
Wansink, B., & Wright, A. O. (2006). “Best if used by…?” How freshness dating influences food acceptance. Journal of Food Science, 71(4), S354-S357.
Waytz, A., Heafner, J., & Epley, N. (2014). The mind in the machine: Anthropomorphism increases trust in an autonomous vehicle. Journal of Experimental Social Psychology, 52(1), 113-117.
Zhang, T., Lusk, K., Mirosa, M., & Oey, I. (2016). Understanding young immigrant Chinese consumers’ freshness perceptions of orange juices: A study based on concept evaluation. Food Quality and Preference, 48(1), 156-165.