References
- Analogous Food Color. Retrieved from http://marketing.appstate.edu/sites/marketing.appstate.edu/files/Analogous-Food-Colors.pdf
- Birren, F. (1963). Color: A survey in words and pictures. New York, NY: Citadel Press.
- Bleicher, S. (2011). Contemporary color: Theory and use. Clifton Park. NY: Delmar Cengage Learning.
- Cheskin, L. (1957). How to predict what people will buy. New York, NY: Liveright.
- Christensen, C. M. (1985). Effect of color on judgments of food aroma and flavour intensity in young and elderly adults. Perception, 14, 755–762.
- DuBose, C. N., Cardello, A. V., & Maller, O. (1980). Effects of colorants and flavorants on identification of perceived flavor intensity, and hedonic quality of fruit-flavored beverages and cakes. Journal of Food Science, 45, 1415.
- Francis, F. J. (1977). Colour and appearances as dominating sensory properties of foods. In G. Birch, J. Brennan, & K. Parker (Eds.), Sensory properties of foods (pp. 45–47). London, England: Applied Science.
- Garber, L. L., Jr., Burke, R. R., & Jones, J. M. (2000). The role of package appearance in consumer purchase consideration and choice. Boston, MA: Marketing Science Institute Working Paper Series.
- Garber, L. L., Jr., Hyatt, E. M., & Nafees, L. (2015). The effects of food color on perceived flavor: A factorial investigation in India. Journal of Food Products Marketing, 21(5), 1–20.
- Garber, L. L., Jr., Hyatt, E. M., & Starr, R. R., Jr. (2000). Placing food color experimentation into a valid consumer context. Journal of Food Products Marketing, 7(3), 3–24.
- Hall, R. L. (1958). Flavor study approaches at McCormack and Company. In A. Little (Ed.), Flavor research and food acceptance: A survey of the scope of flavor and associated research, compiled from papers presented in a series of symposia given in 1956–1957 (pp. 224–240). New York, NY: Reinhold.
- Hutchings, J. B. (1977). The importance of the visual appearance of foods to the food processor and the consumer. Journal of Food Quality, 1, 267–278.
- Hyman, A. (1983). The influence of color on the taste perception of carbonated water preparations. Bulletin of the Psychonomic Society, 21, 145–148.
- Kanig, J. L. (1955). Mental impact of colors in foods studied. Food Field Reporter, 23, 57.
- Kanji, G. K. (1993). 100 statistical tests. London, UK: Sage.
- Maga, J. A. (1974). Influence of color on taste thresholds. Chemical Senses, Flavor, 1, 115–119.
- Moir, H. C. (1936). Some observations on the appreciation of flavor in food stuffs. Chemistry and Industry, 55, 145–148.
- Moskowitz, H. R. (1978). Taste and food technology: Acceptability, aesthetics, and preference. In E.C. Carterette and M.P. Friedman (Eds.), Handbook of perception (pp. 158–193). New York, NY: Academic Press.
- Pangborn, R. M. (1960). Influence of color on the discrimination of sweetness. American Journal of Psychology, 73, 229–238.
- SAS Institute. (2004). SAS/STAT user’s guide, version 9. Cary, NC: Author.
- Stillman, J. A. (1993). Color influences flavor identification in fruit-flavored beverages. Journal of Food Science, 58, 810–812.
- Wilkie, W. L., & Pessemier, E. A. (1973). Issues in marketing’s use of multiattribute attitude models. Journal of Marketing Research, 10, 428–441.
- Zeller, D. A., Bartoli, A. M., and Eckard, R. (1991). Influence of color on odor identification and liking Ratings. American Journal of Psychology, 104(4), 547–561.