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Edible innovations: Testing the WOW impact of 3D printed chocolate packaging
8 references·0 citing·44 second hopsampled
Edible innovations: Testing the WOW impact of 3D printed chocolate packaging (2024)Edible innovations: Testing the WOW impac…Overcoming barriers to consumer acceptance of 3D-printed foods in the food service sector (2022)Overcoming barriers to consum…From restaurant to cloud kitchen: Survival of the fittest during COVID-19 An empirical examination (2022)From restaurant to cloud kitc…The impact of supermarket credibility on purchase intention of novel food (2021)The impact of supermarket cre…How luxury restaurants will enhance the concept of guest delight (2021)How luxury restaurants will e…Colour and shape of design elements of the packaging labels influence consumer expectations and hedonic judgments of specialty coffee (2020)Colour and shape of design el…Co-creating interactive dining experiences via interconnected and interoperable smart technology (2020)Co-creating interactive dinin…‘Download to delicious’: Promissory themes and sociotechnical imaginaries in coverage of 3D printed food in online news sources (2017)‘Download to delicious’: Prom…Thinking inside the box: How seeing products on, or through, the packaging influences consumer perceptions and purchase behaviour (2016)Thinking inside the box: How …Seeking the Ideal Form: Product Design and Consumer Response (1995)Green Buying: The Influence of Environmental Concern on Consumer Behavior (1997)‘Show me the goods’: Assessing the effectiveness of transparent packaging vs. product imagery on product evaluation (2017)Background colour & its impact on food perception & behaviour (2018)Visual Design Cues Impacting Food Choice: A Review and Future Research Agenda (2020)Advances in Consumer Research (2025)Future Imperfect (2015)Dreamscapes of modernity: sociotechnical imaginaries and the fabrication of power (2016)What is News? (2016)Content Analysis in the Research Field of Technology Coverage (2022)Sociotechnical imaginaries and public communication: Analytical framework and empirical illustration using the case of artificial intelligence (2025)The artisanal imaginaries of contemporary production (2025)Individual Differences in the Centrality of Visual Product Aesthetics: Concept and Measurement (2003)The Effect of Conceptual and Perceptual Fluency on Brand Evaluation (2004)Crossmodal correspondences: A tutorial review (2011)Olfactory-colour crossmodal correspondences in art, science, and design (2020)Signalling taste through packaging: The effects of shape and colour on consumers’ perceptions of cheeses (2022)When visual cues influence taste/flavour perception: A systematic review (2023)Atmospherics as a Marketing Tool (1974)Atmospheric Effects on Shopping Behavior (2000)The Service-dominant Logic of Marketing: Dialog, Debate, and Directions (2006)Resilience Innovations and the Use of Food Order & Delivery Platforms by the Romanian Restaurants during the COVID-19 Pandemic (2021)Co-creation of value in smart ecosystems: past trends and future directions in tourism literature (2023)Normative and informational social influence affecting digital technology acceptance of senior restaurant diners: A technology learning perspective (2023)Evaluating Structural Equation Models with Unobservable Variables and Measurement Error (1981)Structural equation modeling in practice: A review and recommended two-step approach. (1988)Common method biases in behavioral research: A critical review of the literature and recommended remedies. (2003)Impacts of Tourist Loyalty on Service Providers: Examining the Role of the Service Quality of Tourism Supply Chains, Tourism Logistics, Commitment, Satisfaction, and Trust (2021)Linking customer positive emotions and revisit intention in the ethnic restaurant: A Stimulus Integrative Model (2022)The role of customer orientation in creating customer value in fast-food restaurants (2022)Consumer Perceptions of Price, Quality, and Value: A Means-End Model and Synthesis of Evidence (1988)Principles and Practice of Structural Equation Modeling (1998)Principles and Practice of Structural Equation Modeling (2012)Should “Green” Be Precise? The Effect of Information Presentation on Purchasing Intention of Green Products (2022)“Planting” meat substitutes in the meat shelf: An online and two supermarket field experiments to explore the effect of placing meat substitutes next to meat (2025)Retail practices for plant-based meat alternatives in Italy (2025)When to use and how to report the results of PLS-SEM (2018)What is a dark kitchen? A study of consumer's perceptions of deliver-only restaurants using food delivery apps in Brazil (2022)AI-Driven Predictive Analytics for Customer Retention in E-Commerce Platforms using Real-Time Behavioral Tracking (2023)Dark kitchens: Origin, definition, and perspectives of an emerging food sector (2024)User Acceptance of Computer Technology: A Comparison of Two Theoretical Models (1989)Is AI Food a Gimmick or the Future Direction of Food Production?—Predicting Consumers’ Willingness to Buy AI Food Based on Cognitive Trust and Affective Trust (2024)Understanding the intention of consumers towards 3D food printing: exploratory study of psychological factors and sensory analysis (2025)What motivates consumers to visit a 3D-printed food restaurant?: Focusing on the technology readiness index (2025)
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References

  • 2016Thinking inside the box: How seeing products on, or through, the packaging influences consumer perceptions and purchase behaviour224 cited
  • 2020Colour and shape of design elements of the packaging labels influence consumer expectations and hedonic judgments of specialty coffee116 cited
  • 2022From restaurant to cloud kitchen: Survival of the fittest during COVID-19 An empirical examination74 cited
  • 2017‘Download to delicious’: Promissory themes and sociotechnical imaginaries in coverage of 3D printed food in online news sources64 cited
  • 2020Co-creating interactive dining experiences via interconnected and interoperable smart technology62 cited
  • 2022Overcoming barriers to consumer acceptance of 3D-printed foods in the food service sector51 cited
  • 2021The impact of supermarket credibility on purchase intention of novel food42 cited
  • 2021How luxury restaurants will enhance the concept of guest delight39 cited

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