Iuri Baptista

Artiklar i tidskrifter

• Kim, A. , Baptista, I. , Zorell, C. , Neuman, N. , Niimi, J. & Öström, Å. (2025). A field experiment on expert- versus social-based cues on dish selection in a restaurant.  Journal of Environmental Psychology, 108. [BibTeX]
• Westling, M. , Baptista, I. Y. F. , Kim, A. , Engelheart, S. , Berg, P. & Öström, Å. (2025). Cooks as collaborative creators and evaluators: An iterative sensory-driven workshop to create vegetarian dishes.  The International Journal of Food Design, 10 (1), 87-108. [BibTeX]
• Swahn, J. , Pettersson, N. , Andrén, D. , Baptista, I. & Öström, Å. (2025). Healthier if vegan in a bowl: Label and tableware of a vegetarian meal are associated with healthiness in a restaurant.  International Journal of Gastronomy and Food Science, 41. [BibTeX]
• Lacerda, F. M. M. , Baptista, I. Y. F. & Behrens, J. H. (2025). Perceptions of plant-based meat among Brazilian consumers.  Ciência Rural, 55 (9). [BibTeX]
• Baptista, I. , Neuman, N. , Zorell, C. & Öström, Å. (2025). Should we offer oat drink? Exploring availability and positioning as strategies to reduce milk consumption at a self-service lunch restaurant.  International Journal of Gastronomy and Food Science, 42. [BibTeX]
• Swahn, J. , Nilsen, A. & Baptista, I. (2025). When the music stops: Crossmodal effects of sounds on taste do not explain changes in liking.  Food Quality and Preference, 131. [BibTeX]

Artiklar, forskningsöversikter

• Baptista, I. , Garnett, E. & Öström, Å. (2025). How can consumer science help the foodservice industry replace meat? A critical review.  Appetite, 207. [BibTeX]