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Elizabeth S. Collier
Elizabeth S. Collier
其他姓名Elizabeth Hörlin
Linköping University | RISE Research Institutes of Sweden
在 liu.se 的电子邮件经过验证
标题
引用次数
引用次数
年份
Identifying barriers to decreasing meat consumption and increasing acceptance of meat substitutes among Swedish consumers
ES Collier, LM Oberrauter, A Normann, C Norman, M Svensson, J Niimi, ...
Appetite 167, 105643, 2021
1072021
The relationship between narcissism and acceptance of violence revealed through a game designed to induce social ostracism
V Blinkhorn, M Lyons, ES Collier, L Almond
The Journal of social psychology 161 (3), 261-271, 2021
162021
Feeling smooth: psychotribological probing of molecular composition
L Skedung, K Harris, ES Collier, M Arvidsson, A Wäckerlin, W Haag, ...
Tribology letters 66, 1-10, 2018
162018
Sample discrimination through profiling with rate all that apply (RATA) using consumers is similar between home use test (HUT) and central location test (CLT)
J Niimi, ES Collier, LM Oberrauter, V Sörensen, C Norman, A Normann, ...
Food Quality and Preference 95, 104377, 2022
142022
Does grasping capacity influence object size estimates? It depends on the context
ES Collier, R Lawson
Attention, Perception, & Psychophysics 79, 2117-2131, 2017
132017
Just a matter of taste? Understanding rationalizations for dairy consumption and their associations with sensory expectations of plant-based milk alternatives
ES Collier, KL Harris, M Bendtsen, C Norman, J Niimi
Food Quality and Preference 104, 104745, 2023
122023
Does cooking ability affect consumer perception and appreciation of plant-based protein in Bolognese sauces?
J Niimi, V Sörensen, M Mihnea, D Valentin, P Bergman, ES Collier
Food Quality and Preference 99, 104563, 2022
122022
It’s out of my hands! Grasping capacity may not influence perceived object size.
ES Collier, R Lawson
Journal of Experimental Psychology: Human Perception and Performance 43 (4), 749, 2017
112017
The finishing touches: the role of friction and roughness in haptic perception of surface coatings
L Skedung, KL Harris, ES Collier, MW Rutland
Experimental Brain Research 238, 1511-1524, 2020
102020
Making more sustainable food choices one meal at a time: Psychological and practical aspects of meat reduction and substitution
ES Collier, A Normann, KL Harris, LM Oberrauter, P Bergman
Foods 11 (9), 1182, 2022
92022
Defining filled and empty space: reassessing the filled space illusion for active touch and vision
ES Collier, R Lawson
Experimental Brain Research 234, 2697-2708, 2016
92016
Trapped in a tight spot: Scaling effects occur when, according to the action-specific account, they should not, and fail to occur when they should
ES Collier, R Lawson
Attention, Perception, & Psychophysics 80, 971-985, 2018
62018
A sticky situation or rough going? influencing haptic perception of wood coatings through frictional and topographical design
KL Harris, ES Collier, L Skedung, MW Rutland
Tribology letters 69 (3), 113, 2021
42021
Beyond raw: Investigating alternative preparation methods as a tool to increase acceptance of oysters in Sweden
E Costa, AL Wrange, ES Collier, J Niimi, Å Strand
Future Foods 7, 100217, 2023
32023
A Curly Q: Is Frizz a Matter of Friction?
L Skedung, ES Collier, KL Harris, MW Rutland, M Applebaum, ...
Perception 50 (8), 728-732, 2021
32021
Getting a grasp on action-specific scaling: A response to Witt (2017)
ES Collier, R Lawson
Psychonomic Bulletin & Review 26, 374-384, 2019
22019
The illusion of action-specific scaling effects: action capacity does not directly influence spatial perception
ES Collier
PQDT-Global, 2018
22018
Body Posture
ES Collier
2*2016
The relationship between food neophobia and hedonic ratings of novel foods may be mediated by emotional arousal
E Costa, J Niimi, ES Collier
Food Quality and Preference 109, 104931, 2023
12023
An evaluation and shortening of the Cooking and Food Provisioning Action Scale (CAFPAS) using item response theory
S Karlsson, KL Harris, J Melin, J Lahne, JA Wolfson, ES Collier
Food Quality and Preference 108, 104880, 2023
12023
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