Search Results - "Kunz, Sonja"

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    Fifty shades of food: The influence of package color saturation on health and taste in consumer judgments by Kunz, Sonja, Haasova, Simona, Florack, Arnd

    Published in Psychology & marketing (01-07-2020)
    “…When evaluating food products, consumers rely on visual cues on packages to infer their healthiness and tastiness. We assumed that color, specifically color…”
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    Journal Article
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    From menus to misbeliefs: Absolute frequencies of healthy and tasty dishes predict the unhealthy = tasty belief in restaurants by Pivecka, Niklas, Kunz, Sonja, Florack, Arnd

    Published in Acta psychologica (01-10-2024)
    “…We examine whether the prevalence of healthy and tasty food options in restaurant menus leads to the formation of beliefs about the relationship between…”
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    Journal Article
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    Characteristics of preoperative steroid profiles and glucose metabolism in patients with primary aldosteronism developing adrenal insufficiency after adrenalectomy by Wang, Xiao, Heinrich, Daniel A., Kunz, Sonja L., Heger, Nina, Sturm, Lisa, Uhl, Olaf, Beuschlein, Felix, Reincke, Martin, Bidlingmaier, Martin

    Published in Scientific reports (27-05-2021)
    “…Treatment of choice in patients with unilateral aldosterone producing adenoma (APA) is adrenalectomy. Following surgery, most patients retain normal adrenal…”
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    Journal Article
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    Beyond Healthiness: The Impact of Traffic Light Labels on Taste Expectations and Purchase Intentions by Kunz, Sonja, Haasova, Simona, Rieß, Jannik, Florack, Arnd

    Published in Foods (28-01-2020)
    “…The aim of traffic light labels on food products is to help consumers assess their healthiness. However, it is not clear whether traffic light labels do not…”
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    Journal Article
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    A comprehensive method to determine sterol species in human faeces by GC-triple quadrupole MS by Kunz, Sonja, Matysik, Silke

    “…The human gut microbiome plays a crucial role in both health and disease. Metabolites in human faeces related to microbial activity might therefore be…”
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    Journal Article
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    Social class differences in dietary intake are mediated by the relationship between health and taste: Findings from a cross-sectional and longitudinal study by Pivecka, Niklas, Kunz, Sonja, Florack, Arnd

    Published in Food quality and preference (01-07-2023)
    “…•We investigated whether the relationship between health and taste mediates the association between social class and dietary intake in two Western European…”
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    Journal Article
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    Seeing is misbelieving: Consumers wrongly believe that unhealthy food tastes better when there is more of it by Kunz, Sonja, Pivecka, Niklas, Dietachmair, Clara, Florack, Arnd

    Published in Appetite (01-06-2024)
    “…Recent studies have shown that people can believe that unhealthy foods taste better, even if healthy and unhealthy foods are equally as tasty. Specifically,…”
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    Journal Article
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    The Differentiation Principle: Why Consumers Often Neglect Positive Attributes of Novel Food Products by Florack, Arnd, Koch, Teresa, Haasova, Simona, Kunz, Sonja, Alves, Hans

    Published in Journal of consumer psychology (01-10-2021)
    “…To address the growing health awareness of consumers, the food industry designs novel food alternatives, which are similar but not identical to existing foods…”
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    Journal Article
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    Food Is All Around: How Contexts Create Misbeliefs About the Health–Taste Relationship by Kunz, Sonja, Haasova, Simona, Pivecka, Niklas, Schmidt, Justus, Florack, Arnd

    Published in Psychological science (01-05-2023)
    “…We investigated a novel cognitive-ecological account for misbeliefs about the relationship between food healthiness and tastiness. We propose that different…”
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    Journal Article
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    The sustainability liability revisited: Positive versus negative differentiation of novel products by sustainability attributes by Kunz, Sonja, Florack, Arnd, Campuzano, Ines, Alves, Hans

    Published in Appetite (01-12-2021)
    “…In response to a growing consumer trend towards meat reduction and more plant-based diets, the food industry develops meat-reduced food innovations, such as…”
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    Journal Article
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