Publications
The use of ICT devices as part of the solo eating experience
by Mailin Lemke & Hendrik N.J.Schifferstein. 2021.
Appetite, Vol 165
https://doi.org/10.1016/j.appet.2021.105297
Between attraction and aversion: How designers can use the concept of disgust to influence food consumption
by Mailin Lemke, Boudewijn Boon & Hendrik N.J.Schifferstein. 2021.
International Journal of Food Design, Vol 6 Number 1
https://doi.org/10.1386/ijfd_00025_1
Operationalizing behavior change theory as part of persuasive technology: A scoping review on social comparison
by Mailin Lemke & Roelof A. J. de Vries. 2021.
Frontiers in Computer Science, Vol 3
https://doi.org/10.3389/fcomp.2021.656873
Social acceptability of radical food innovations
by Arnout R. H. Fischer & Ellen J. Van Loo. 2021. In C. M. Galanakis (Ed.), Food Technology Disruptions (pp. 325-361). Academic Press.
https://doi.org/10.1016/B978-0-12-821470-1.00002-1
Multi-modal interactive dining with the Sensory Interactive Table: Two use cases.
by Roelof A. J. de Vries, Gijs H. J. Keizers, Sterre R. van Arum, Juliet A. M. Haarman, Randy Klaassen, Robby W. van Delden, Bert-Jan F. van Beijnum & Janet H. W. van Den Boer. 2020. In Proceedings of the Workshop on Multisensory Approaches to Human-Food Interaction at the 2020 International Conference on Multimodal Interaction (ICMI ’20). ACM, New York, NY, USA.
The Sensory Interactive Table: Exploring the social space of eating.
by Roelof A. J. de Vries, Juliet A. M. Haarman, Emiel C. Harmsen, Dirk K. J. Heylen, and Hermie J. Hermens. 2020. In Proceedings of the 2020 International Conference on Multimodal Interaction (ICMI ’20). Association for Computing Machinery, New York, NY, USA, 689–693.
https://doi.org/10.1145/3382507.3418866
Collaboration in open innovation health initiatives: Working towards a sustainable healthcare system
by Regina Morán Reséndiz and Marina Bos-de Vos
In Christer, K., C. Craig and P. Chamberlain, eds. 2020. Vol. 2 of Proceedings of the 6th International Conference on Design4Health, Amsterdam, 2020. Sheffield: Sheffield Hallam University.
How supermarkets can help their customers to become and stay healthy
by Veerle van Engen and Marina Bos-de Vos
In Christer, K., C. Craig and P. Chamberlain, eds. 2020. Vol. 4 of Proceedings of the 6th International Conference on Design4Health, Amsterdam, 2020. Sheffield: Sheffield Hallam University.
Sensory Interactive Table (SIT)—Development of a measurement instrument to support healthy eating in a social dining setting
by Juliet A. M. Haarman, Roelof A. J. de Vries, Emiel C. Harmsen, Hermie J. Hermens and Dirk K. J. Heylen
Sensors 2020, 20(9), 2636;