284 research outputs found
Experiments 2 and 3: Glass edge potentiates "thick/thin" flavor of beverage
No full textWe conduct subsequent experiments following our previous study (Ichimura, Motoki, Matsushita, & Ariga, 2020, https://osf.io/568zu)
Glass edge potentiates “thick/thin” flavor of beverage: Experiment 5
No full textTo remove the alternative (weight-based) explanation for our conclusion in the previous study (Ichimura, Motoki, Matsushita, & Ariga, 2020, https://osf.io/568zu), we manipulate only the weight of the glasses of the same thick lips
Glass edge potentiates “thick/thin” tastes of beverage: Experiment 4
No full textWe replicate our previous study (Ichimura, Motoki, Matsushita, & Ariga, 2020, https://osf.io/568zu) with controlling the weight difference of the thick and thin glasses. To minimize any weight difference between the glasses, we attach metal washers to the bottom of each glass
Editorial: Perspectives on Multisensory Human-Food Interaction
No full textHuman Information Communication Desig
Effects of simultaneously performed dual-task training with aerobic exercise and working memory training on cognitive functions and neural systems in the elderly
No full textWorking memory (WM) training (WMT), aerobic exercise training (AET), and dual-task training improve cognitive functions and alter neural systems in older adults. In particular, the effects have been investigated of dual-task training that combines a walking or standing activity (balance exercise) simultaneously performed with cognitive training (which is ecologically difficult for the elderly). In this study, we investigated the effects of simultaneously performed dual-task training incorporating both AET and WMT (SDAEWMT), using a recumbent ergocycle bicycle and a WMT program that provided a portable console and made the training ecologically easy for the elderly. Older adults ( years old) participated in 3 months of SDAEWMT, WMT, or AET after random allocation, and the effects of SDAEWMT were compared with those of WMT and AET. Prior to and after training, all the subjects underwent cognitive testing, magnetic resonance imaging (MRI) involving diffusion tensor imaging (DTI), and functional MRI during performance of an N-back WM task. SDAEWMT improved executive function (performance of a frontal assessment battery); however, there was no evidence of broader transfer effects or enhanced learning with WMT. SDAEWMT resulted in mean diffusivity changes in brain areas involving the dopaminergic system, suggesting that neural tissue changes occurred in these areas. SDAEWMT also resulted in an increase in brain activity during the 2-back working memory task in brain areas involved in attentional reorientation. These results suggest that SDAEWMT is effective for improving cognitive functions and inducing beneficial neural changes in older adults
Emotional influences on consumer behavior: psychological and neurophysiological investigations
No full textTohoku University博士（医学）博士学位論文 (Thesis(doctor))要約のみthesi
The length of brand names influences the expectation of healthiness in foods and preference for healthy foods
No full textAcross five studies we demonstrated that the length of brand names influences the expectations of healthiness in foods and preference for healthy foods. Specifically, foods with shorter (versus longer) brand names are perceived as healthier, and consumers prefer such foods. The perceived potency of names and expectations of healthfulness partially mediate the effect. Shorter (vs. longer) names are perceived as less potent; therefore, foods with such names are expected to be healthier, leading to a greater preference. Furthermore, the boundary condition (perceived potency of the brand names) was identified, where a positive effect of name length was not observed when the name included more potent phonemes. Our findings contribute to the literature on healthy food branding and provide managerial implications for practitioners who are interested in promoting healthy foods
Articulatory global branding:Generalizability, modulators, and mechanisms of the in-out effect in non-WEIRD consumers
No full textAs brands expand globally into linguistically diverse cultures, choosing effective brand names is becoming more important than ever. In brand naming, the in-out effect refers to the phenomenon where the articulation pattern (i.e., inward vs. outward movement of muscles when pronouncing the brand names) influences preferences. Here, we explore the generalizability, modulators, and mechanisms of the in-out effect among non-WEIRD consumers. Our findings reveal that 1) the use of inward (vs. outward) names increase consumer preferences regardless of product types 2) the consonant–vowel alignment modulates the effect and brand names that are completely inwardly aligned (e.g., BIKO, in which consonants and vowels both follow the outwards to inward pattern) are preferred over brand names that are partially inwardly aligned (e.g., BOKI) 3) the fluency of the name appears to be the underlying mechanism. The results are discussed in terms of implications for global branding.<br/
CONSUMER BEHAVIOR, HORMONES, AND NEUROSCIENCE: INTEGRATED UNDERSTANDING OF FUNDAMENTAL MOTIVES WHY WE BUY
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