跳到主要內容

簡易檢索 / 詳目顯示

研究生: 黃湘涵
Hsinag-Han Huang
論文名稱: 食物、Logo與包裝的外觀對產品態度之影響
指導教授: 林建煌
Chien-Huang Lin
口試委員:
學位類別: 碩士
Master
系所名稱: 管理學院 - 企業管理學系
Department of Business Administration
論文出版年: 2023
畢業學年度: 111
語文別: 中文
論文頁數: 171
中文關鍵詞: Logo 形狀Logo 色調包裝形狀包裝材質食物形狀裝飾物與食物明度 對比自我建構情緒性別特質購買目的飲食習慣食用情境
外文關鍵詞: the shape of brand logo, tone, the shape of packaging, material, the shape of food, lightness contrast between decorations and food, self-construal, emotion, gender role, purchase motivation, mealtime atmosphere, eating behavior
相關次數: 點閱:9下載:0
分享至:
查詢本校圖書館目錄 查詢臺灣博碩士論文知識加值系統 勘誤回報
  • 形狀在日常生活中扮演著重要的角色,無論目光所視、伸手所及都是各式各樣的 幾何形狀。方圓是最基本的幾何圖形,本研究從 Logo、包裝和食物方面著手,並考量 不同情境及消費者的各方面特質作為干擾變數,如:購買目的、食用情境、自我建 構、消費者情緒狀態、性別特質、飲食習慣,是否會影響到消費者對 Logo、包裝和食 物態度之判斷。研究結果顯示:

    1. 包裝形狀對於包裝態度產生主要效果。
    2. Logo 形狀與 Logo 色調會對消費者對於 Logo 態度產生交互作用。
    3. Logo 形狀與自我建構會對消費者對於 Logo 態度產生交互作用。
    4. Logo 色調與自我建構會對消費者對於 Logo 態度產生交互作用。
    5. Logo 形狀與情緒會對消費者對於 Logo 態度產生交互作用。
    6. 包裝形狀與包裝材質會對消費者對於包裝態度產生交互作用。
    7. 食物形狀與裝飾物與食物明度對比對消費者對於食物態度產生交互作用。
    8. 裝飾物與食物明度對比與飲食習慣對消費者對於食物態度產生交互作用。
    9. 食物形狀與食用情境對消費者對於食物態度產生交互作用。


    No matter what you see or reach, there are a wide variety of geometric shapes plays an important role in our daily life. Square and circle are the most two basic shapes of geometry. This study mainly takes the shape of brand logo, packaging and food as the starting part and then attempts to discuss the attitude towards on the logo, package, and food may be influenced by different circumstances and consumers’ characteristics such as purchase motivation, mealtime atmosphere, self-construal, emotion, gender role, eating behavior. Research shows:

    1. The shape of packaging has a main effect on the attitude towards packaging.
    2. The shape and tone of brand logo have an interaction on the attitude towards
    brand logo.
    3. The shape of brand logo and self-construal have an interaction on the attitude
    towards brand logo.
    4. The tone of brand logo and self-construal have an interaction on the attitude
    towards brand logo.
    5. The shape of brand logo and emotion have an interaction on the attitude towards
    brand logo.
    6. The shape and material of packaging have an interaction on the attitude towards
    packaging.
    7. The shape of food and lightness contrast between decorations and food have an
    interaction on the attitude towards food.
    8. Lightness contrast between decorations and food and eating behavior have an
    interaction on the attitude towards food.
    9. The shape of food and mealtime atmosphere have an interaction on the attitude
    towards food.

    摘要 i Abstract ii 致謝 iii 目錄 iv 表目錄 viii 圖目錄 x 第一章 緒論 1 1-1 研究背景及動機 1 1-2 研究目的 2 1-3 研究問題 3 1-4 研究流程 4 第二章 文獻探討 5 2-1 消費者態度 5 2-2 Logo、包裝、食物形狀方圓 5 2-3 Logo 色調 7 2-4 自我建構 9 2-5 情緒 11 2-6 包裝材質 13 2-7 性別特質 14 2-8 購買目的 15 2-9 裝飾物與食物明度對比 16 2-10 飲食習慣 18 2-11 食用情境 20 第三章 研究方法 21 3-1 研究架構 21 3-2 變數的操作性定義 22 3-2-1 自變數的定義與素材選擇 22 3-2-2 應變數的定義與衡量 24 3-2-3 干擾變數的定義 24 3-3 前測實驗 29 3-4 研究方法 31 3-4-1 實驗一 31 3-4-2 實驗二 32 3-4-3 實驗三 33 第四章 資料分析 34 4-1 實驗一 兩自變數交互作用研究結果 34 4-1-1 實驗一a研究結果 36 4-1-2 實驗一b研究結果 39 4-2 實驗二 兩自變數交互作用研究結果 42 4-2-1 實驗二a研究結果 44 4-2-2 實驗二b研究結果 46 4-3 實驗三 兩自變數交互作用研究結果 48 4-3-1 實驗三a研究結果 50 4–3-2 實驗三b研究結果 53 4-4 假設驗證摘要表 56 第五章 研究結論與建議 61 5-1 研究結論 61 5-1-1 Logo 形狀與 Logo 色調之影響 61 5-1-2 Logo 形狀、Logo 色調與自我建構之影響 61 5-1-3 Logo 形狀、Logo 色調與情緒之影響 61 5-1-4 包裝形狀與包裝材質之影響 62 5-1-5 包裝形狀、包裝材質、性別特質與購買目的之影響 62 5-1-6 食物形狀與裝飾物與食物明度對比之影響 62 5-1-7 食物形狀、裝飾物與食物明度對比與飲食習慣之影響 62 5-1-8 食物形狀、裝飾物與食物明度對比與食用情境之影響 63 5-2 研究貢獻 63 5-2-1 品牌Logo設計 63 5-2-2 包裝形狀與材質搭配 63 5-2-3 食物形狀、裝飾物與食物明度對比、飲食習慣與食用情境搭配 63 5-3 研究限制與建議 64 5-3-1 取樣方式 64 5-3-2 實驗素材 64 5-3-3 干擾變數選擇 64 5-3-4 態度認知差異 65 參考文獻 66 一、 中文部分 66 二、 英文部分 67 附錄一 實驗一干擾變數前測問卷版本一 74 附錄二 實驗一干擾變數前測問卷版本二 76 附錄三 實驗三干擾變數前測問卷版本一 77 附錄四 實驗三干擾變數前測問卷版本二 79 附錄五 實驗一正式問卷版本一 81 附錄六 實驗一正式問卷版本二 83 附錄七 實驗一正式問卷版本三 85 附錄八 實驗一正式問卷版本四 87 附錄九 實驗一正式問卷版本五 89 附錄十 實驗一正式問卷版本六 91 附錄十一 實驗一正式問卷版本七 93 附錄十二 實驗一正式問卷版本八 95 附錄十三 實驗一正式問卷版本九 97 附錄十四 實驗一正式問卷版本十 100 附錄十五 實驗一正式問卷版本十一 103 附錄十六 實驗一正式問卷版本十二 106 附錄十七 實驗二正式問卷版本一 109 附錄十八 實驗二正式問卷版本二 111 附錄十九 實驗二正式問卷版本三 113 附錄二十 實驗二正式問卷版本四 115 附錄二十一 實驗二正式問卷版本五 117 附錄二十二 實驗二正式問卷版本六 119 附錄二十三 實驗二正式問卷版本七 121 附錄二十四 實驗二正式問卷版本八 123 附錄二十五 實驗二正式問卷版本九 125 附錄二十六 實驗二正式問卷版本十 127 附錄二十七 實驗二正式問卷版本十一 129 附錄二十八 實驗二正式問卷版本十二 131 附錄二十九 實驗三正式問卷版本一 133 附錄三十 實驗三正式問卷版本二 135 附錄三十一 實驗三正式問卷版本三 137 附錄三十二 實驗三正式問卷版本四 139 附錄三十三 實驗三正式問卷版本五 141 附錄三十四 實驗三正式問卷版本六 143 附錄三十五 實驗三正式問卷版本七 145 附錄三十六 實驗三正式問卷版本八 147 附錄三十七 實驗三正式問卷版本九 149 附錄三十八 實驗三正式問卷版本十 151 附錄三十九 實驗三正式問卷版本十一 153 附錄四十 實驗三正式問卷版本十二 155

    一、 中文部分
    1. 林建煌,2019。消費者行為概論 (5 版)。台北:華泰文化事業股份有限公司。
    2. 林俊銘,2017。設計品牌 Logo,你一定要知道的色彩心理學。
    https://www.brandinlabs.com/2017/03/07/設計品牌 logo,你一定要知道的色彩心理
    學/。搜尋日期:2022 年 6 月 6 日。
    3. 李孟蓁,2021。打開大腦的黑盒子,解密人類的情感、決策與謊言。
    https://www.charmingscitech.nat.gov.tw/post/research3-emotions-decisions-and-lies。搜
    尋日期:2022 年 6 月 1 日。
    4. 李銘龍,2007。色彩原理,台北:龍騰文化。
    5. 吳凱文,2022。商品包裝重要嗎?5 個不能不知的包裝趨勢分享!
    https://blog.shopline.tw/product-packaging-keypoint/。搜尋日期:2022 年 6 月 16
    日。
    6. 邱淑宜,羅真,2021。現況解讀》1 年 205 萬人因情緒問題就因,台灣人,你為什
    麼不快樂?https://www.commonhealth.com.tw/article/84134。搜尋日期:2022 年 10
    月 1 日。
    7. 洪唯慈、翁含妤、林亭蓁與李欣庭,2019。性別因素對學生與助教機器人互動態度
    之影響 II (L06)。科技部補助專題研究計畫成果報告。
    8. 柯超茗,1997。材料視覺與觸覺質感意象的研究。國立科技大學工業設計研究所,
    碩士論文。
    9. 飛盟廣告,2010。知名公司企業品牌的 Logo 來歷及演變史(一)。
    https://famous1993.pixnet.net/blog/post/31411179。搜尋日期:2023 年 1 月 10 日。
    10. 涂元瀚,2002。送禮行為中贈人與贈己心理現象之解析。國立台灣科技大學企業管
    理碩士碩士論文。
    11. 徐西森,2003。兩性關係與教育。台北:心理出版社股份有限公司。
    12. 陶陶,2019。憤怒的經濟》你砸玻璃,我賺大錢...瞄準年輕人的療癒產業為何有市
    場?。https://jom.management.org.tw/upload/downloadfs1705100951137920.pdf。搜
    尋日期:2023 年 1 月 10 日。
    13. 陳芬苓,2011。性別主流化--趨勢與實踐。主計月刊,第 669 卷:6-11。
    66
    14. 陳淑慧與蘇子炘,2004。產品包裝對消費者認知價值影響之研究一以餅乾包裝為 例。遠東學報,第 21 卷第 2 期:445-458。
    15. 陸洛,2003。人我關係之界定—「折衷自我」的現身,《本土心理學研究》,第 20 卷:139-207 。
    16. 郭貞,1994。從社會學習觀點看台北青少年消費動機。國立政治大學學報,第 70 卷:101-129。
    17. 張春興,1989。張氏心理學辭典。台北:東華書局。
    18. 黃台生與郭仰芸,2006。包裝材質對於消費者認知影響之初探。第十一屆中華民國
    設計學會設計學術研究成果研討會:G-33-1~G-33-6。
    19. 鄧成連,1992。現代商品包裝設計。台北:新形象出版。
    20. 鄭國裕與林磐聳,1987。色彩計劃。台北:藝風堂。
    21. 網路溫度計,2022。簡單救地球!網友提供 10 大隨手「減塑」妙招,天天都在愛
    地球。https://www.gvm.com.tw/article/89158。搜尋日期:2023 年 1 月 10 日。
    22. 蕭至惠、蔡進發與郭依儒,2011。自我建構與自我複雜度對共品牌評價的影響。
    管理學報,第 28 卷第 3 期:267-287。
    23. 盧佳宜譯,Wilson, B. 著,2017。食物如何改變人:從第一口餵養,到商業化浪潮
    下的全球味覺革命。台北:大寫出版。

    二、 英文部分
    1. Ajzen, I. (1991). “The theory of planned behavior.” Organizational behavior and human decision processes, 50(2), 179-211.
    2. Arnheim, R. (1969). Art and visual perception: A psychology of the creative eye. Berkeley, California: Univ of California Press.
    3. Armstrong, G., Adam, S., Denize, S., & Kotler, P. (2014). Principles of marketing. Melbourne, Australia: Pearson.
    4. Babin, B. J., Hardesty, D. M., & Suter, T. A. (2003). “Color and shopping intentions: The intervening effect of price fairness and perceived affect.” Journal of business research, 56(7), 541-551.
    5. Bar, M., & Neta, M. (2006). “Humans prefer curved visual objects.” Psychological science, 17(8), 645-648.
    6. Bar, M., & Neta, M. (2007). “Visual elements of subjective preference modulate amygdala activation.” Neuropsychologia, 45(10), 2191-2200.
    7. Belk, R. W. (1975). “Situational variables and consumer behavior.” Journal of Consumer research, 2(3), 157-164.
    8. Bellizzi, J. A., Crowley, A. E., & Hasty, R. W. (1983). “The effects of color in store design.” Journal of retailing, 59(1), 21-45
    9. Bellizzi, J. A., & Hite, R. E. (1992). “Environmental color, consumer feelings, and purchase likelihood.” Psychology & marketing, 9(5), 347-363.
    10. Bem, S. L. (1974). “The measurement of psychological androgyny.” Journal of consulting and clinical psychology, 42(2), 155.
    11. Berlyne, D. E. (1977). “Psychological aesthetics, speculative and scientific.” Leonardo, 10(1), 56-58.
    12. Bloch, P. H. (2011). “Product design and marketing: Reflections after fifteen years.” Journal of Product Innovation Management, 28(3), 378-380.
    13. Darwin, C., & Prodger, P. (1998). The expression of the emotions in man and animals. New York, NY: Oxford University Press
    14. Deida, D. (1997). The way of the superior man. Austin, TX: Plexus.
    15. Delwiche, J. F. (2012). “You eat with your eyes first.” Physiology & behavior, 107(4), 502-504.
    16. Ekman, P. (1999). “Basic emotions.” In Dalgleish, T., & Power, M. (Eds.), Handbook of cognition and emotion, (pp. 45-60). Hoboken, NJ : John Wiley & Sons Ltd.
    17. Fausto-Sterling, A. (2012). Sex/gender: Biology in a social world. Oxfordshire, United Kingdom: Routledge.
    18. Fishbein, M., & Ajzen, I. (1977). “Belief, attitude, intention, and behavior: An
    introduction to theory and research.” Philosophy and Rhetoric, 10(2), 130-132.
    19. Gao, C. (2019, February). “Application of Regional Culture in Local Characteristic Gift Packaging Design.” In Wang, Q. (Eds.), Proceedings of the 2019 5th International Conference on Education Technology, Management and Humanities Science (ETMHS 2019) (pp. 1115-1120). London, United Kingdom: Francis Academic Press. Doi: 10.25236/etmhs.2019.240
    20. Gardner, M. P. (1985). “Does attitude toward the ad affect brand attitude under a brand evaluation set?.” Journal of marketing research, 22(2), 192-198.
    21. Goleman, D. (1998). “The emotional intelligence of leaders.” Leader to leader, 1998(10), 20-26.
    22. Goleman, D. (2000). “Emotional intelligence: Issues in paradigm building.” In Goleman, D. & Cherniss, C. (Eds.) The Emotionally Intelligent Workplace: How to Select for, Measure, and Improve Emotional Intelligence in Individuals, Groudps, and Organizations, (pp. 13-26). San Francisco, CA: Jossey-Bass.
    23. Gordon, K. (1909). Esthetics. New York, NY: H. Holt.
    24. Gu, S., Wang, F., Yuan, T., Guo, B., & Huang, J. H. (2015). “Differentiation of primary emotions through neuromodulators: review of literature.” International Journal of Neurology Research, 1(2), 43-50.
    25. Gu, S., Wang, F., Patel, N. P., Bourgeois, J. A., & Huang, J. H. (2019). “A model for basic emotions using observations of behavior in Drosophila.” Frontiers in psychology,10(2019), 781.
    26. Healey, M., Uller, T., & Olsson, M. (2007). “Seeing red: morph-specific contest success and survival rates in a colour-polymorphic agamid lizard.” Animal Behaviour, 74(2), 337-341.
    27. Heath, M. T., Tynan, C., & Ennew, C. T. (2011). “Self-gift giving: Understanding
    consumers and exploring brand messages.” Journal of Marketing Communications,
    17(2), 127-144.
    28. Helson, H., & Rohles, F. H. (1959). “A quantitative study of reversal of classical
    lightness-contrast.” The American Journal of Psychology, 72(4), 530-538.
    29. Hevner, K. (1935). “Experimental studies of the affective value of colors and lines.” Journal of Applied Psychology. 19(4), 385.
    30. Hockenbury, D. H., & Hockenbury, S. E. (2010). Discovering psychology. New York, NY: Macmillan.
    31. Isen, A. M., & Shalker, T. E. (1982). “The effect of feeling state on evaluation of
    positive, neutral, and negative stimuli: When you" accentuate the positive," do you"
    eliminate the negative"?.” Social psychology quarterly, 45(1), 58-63.
    32. Izard, C. E. (2007). “Basic emotions, natural kinds, emotion schemas, and a new paradigm.” Perspectives on psychological science, 2(3), 260-280.
    33. Jack, R. E., Garrod, O. G., & Schyns, P. G. (2014). “Dynamic facial expressions of emotion transmit an evolving hierarchy of signals over time.” Current biology, 24(2), 187-192.
    34. Jacobs, K. W., & Suess, J. F. (1975). “Effects of four psychological primary colors on anxiety state.” Perceptual and motor skills, 41(1), 207-210.
    35. Jiang, Y., Gorn, G. J., Galli, M., & Chattopadhyay, A. (2016). “Does your company have the right logo? How and why circular-and angular-logo shapes influence brand attribute judgments.” Journal of Consumer Research, 42(5), 709-726.
    36. Kandinsky, W., & Rebay, H. (1979). Point and line to plane. Chelmsford, MA: Courier Corporation.
    37. Kotler, P., & Rath, G. A. (1984). “Design: A powerful but neglected strategic tool.” Journal of business strategy, 5(2), 16-21.
    38. Kotler, P. (1991). Marketing Management: Analysis, Planning Implementation, and Control (7th). Hoboken, NJ: PrenticeHall.
    39. Krishna, A., Cian, L., & Aydınoğlu, N. Z. (2017). “Sensory aspects of package design.” Journal of Retailing, 93(1), 43-54.
    40. Landa, E. R., & Fairchild, M. D. (2005). “Charting color from the eye of the beholder: A century ago, artist albert henry munsell quantified colors based on how they appear to people; specializations of his system are still in wide scientific use.” American scientist, 93(5), 436-443.
    41. Langer, J. (1983). “Treats and luxuries: Marketing in hard times.” Marketing Review, 38(3), 1-37.
    42. Lascu, D. N., & Zinkhan, G. (1999). “Consumer conformity: review and applications for marketing theory and practice.” Journal of Marketing Theory and Practice, 7(3), 1- 12.
    43. Lee&, S., & Rao, V. S. (2010). “Color and store choice in electronic commerce: The explanatory role of trust.” Journal of Electronic Commerce Research, 11(2), 110-126.
    44. Lee, E. J. (2022). “Do tech products have a beauty premium? The effect of visual aesthetics of wearables on willingness-to-pay premium and the role of product category involvement.” Journal of Retailing and Consumer Services, 65, 102872.
    45. Lindh, H., Olsson, A., & Williams, H. (2016). “Consumer perceptions of food packaging: contributing to or counteracting environmentally sustainable development?.” Packaging Technology and Science, 29(1), 3-23.
    46. Lindstrom, M. (2005). “Broad sensory branding.” Journal of Product & Brand Management. 14(2), 84-87.
    47. Little, A. C., & Hill, R. A. (2007). “Attribution to red suggests special role in dominance signalling.” Journal of evolutionary psychology, 5(1), 161-168.
    48. Lundholm, H. (1921). “The Affective Tone of Lines: Experimental Researches.” Psychological Review, 28(1), 43-60.
    49. Lutz, R. J., & Kakkar, P. (1975). “The psychological situation as a determinant of consumer behavior.” ACR North American Advances, 2(1), 439-454.
    50. MacInnis, D. J., & Price, L. L. (1987). “The role of imagery in information processing: Review and extensions.” Journal of consumer research, 13(4), 473-491.
    51. Magnier, L., & Schoormans, J. (2017). “How do packaging material, colour and environmental claim influence package, brand and product evaluations?.” Packaging Technology and Science, 30(11), 735-751.
    52. Malinowski, B. (2013). Argonauts of the western Pacific: An account of native enterprise and adventure in the archipelagoes of Melanesian New Guinea [1922/1994]. Oxfordshire, United Kingdom: Routledge.
    53. Markus, H. R., & Kitayama, S. (1991). “Culture and the self: Implications for cognition, emotion, and motivation.” Psychological review, 98(2), 224-253.
    54. Meillon, S., Thomas, A., Havermans, R., Pénicaud, L., & Brondel, L. (2013). “Sensory- specific satiety for a food is unaffected by the ad libitum intake of other foods during a meal. Is SSS subject to dishabituation?.” Appetite, 63, 112-118.
    55. Melewar, T. C., & Saunders, J. (2000). “Global corporate visual identity systems: using an extended marketing mix.” European journal of marketing, 34(5/6), 538-550.
    56. Mick, D. G., & DeMoss, M. (1990a). “Self-gifts: Phenomenological insights from four contexts.” Journal of Consumer Research, 17(3), 322-332.
    57. Moriarty, S., Mitchell, N. D., Wells, W. D., Crawford, R., Brennan, L., & Spence-Stone, R. (2014). Advertising: Principles and practice. Melbourne, Australia: Pearson.
    58. Moshagen, M., & Thielsch, M. T. (2010). “Facets of visual aesthetics.” International journal of human-computer studies, 68(10), 689-709.
    59. Piqueras-Fiszman, B., & Spence, C. (2012). “The weight of the bottle as a possible extrinsic cue with which to estimate the price (and quality) of the wine? Observed correlations.” Food Quality and Preference, 25(1), 41-45.
    60. Porter, T., & Mikellides, B. (1976). Color for architecture. New York, NY: Van Nostrand Reinhold Company.
    61. Pryke, S. R. (2009). “Is red an innate or learned signal of aggression and intimidation?.” Animal Behaviour, 78(2), 393-398.
    62. Rolls, B. J., Van Duijvenvoorde, P. M., & Rolls, E. T. (1984). “Pleasantness changes and food intake in a varied four-course meal.” Appetite, 5(4), 337-348.
    63. Ryynänen, T., Joutsela, M., & Heinonen, V. (2016). “My Grandfather kept one of these tins on top of the bookshelf : Consumers’ recalled experiences involving packaging.” Qualitative Market Research: An International Journal. 19(1), 4-26.
    64. Salgado-Montejo, A., Alvarado, J. A., Velasco, C., Salgado, C. J., Hasse, K., & Spence, C. (2015). “The sweetest thing: The influence of angularity, symmetry, and the number of elements on shape-valence and shape-taste matches.” Frontiers in Psychology, 6 (2015), 1382.
    65. Schwartz, B. (1967). “The social psychology of the gift.” American journal of Sociology, 73(1), 1-11.
    66. Spence, C. (2017). Gastrophysics: The new science of eating. London, United Kingdom: Penguin Books.
    67. Spence, C., & Gallace, A. (2011). “Multisensory design: Reaching out to touch the consumer.” Psychology & Marketing, 28(3), 267-308.
    68. Spence, C., & Ngo, M. K. (2012). “Assessing the shape symbolism of the taste, flavour, and texture of foods and beverages.” Flavour, 1(1), 1-12.
    69. Von Goethe, J. W. (1840). Goethe's theory of colours. London, United Kingdom: J. Murray.
    70. Walters, J., Apter, M. J., & Svebak, S. (1982). “Color preference, arousal, and the theory of psychological reversals. Motivation and emotion,” 6(3), 193-215.
    71. Wang, X., Jia, J., Yin, J., & Cai, L. (2013, September). “Interpretable aesthetic features for affective image classification.” In 2013 IEEE International Conference on Image Processing (pp. 3230-3234). Melbourne, Australia: IEEE. Doi:10.1109/ICIP.2013.6738665.
    72. Wang, F., & Pereira, A. (2016). “Neuromodulation, emotional feelings and affective disorders.” Mens sana monographs, 14(1), 5-29.
    73. Wang, J., Zhang, X., & Jiang, J. (2022). “Healthy-Angular, unhealthy-circular: Effects of the fit between shapes and healthiness on consumer food preferences.” Journal of Business Research, 139(6), 740-750.
    74. Wansink, B. (2004). “Environmental factors that increase the food intake and consumption volume of unknowing consumers.” Annual review of nutrition, 24(1), 455- 479.
    75. Wansink, B., Park, S. B., Sonka, S., & Morganosky, M. (2000). “How soy labeling influences preference and taste.” The International Food and Agribusiness Management Review, 3(1), 85-94.
    76. Westerman, S. J., Gardner, P. H., Sutherland, E. J., White, T., Jordan, K., Watts, D., & Wells, S. (2012). “Product design: Preference for rounded versus angular design elements.” Psychology & Marketing, 29(8), 595-605.
    77. Wilson-Mendenhall, C. D., Barrett, L. F., & Barsalou, L. W. (2013). “Neural evidence that human emotions share core affective properties.” Psychological science, 24(6), 947- 956.
    78. Xu, L., Yu, F., & Ding, X. (2020). “Circular-Looking Makes Green-Buying: How Brand Logo Shapes Influence Green Consumption.” Sustainability, 12(5), 1791.
    79. Yüksel, A. (2009). “Exterior color and perceived retail crowding: Effects on tourists' shopping quality inferences and approach behaviors.” Journal of Quality Assurance in Hospitality & Tourism, 10(4), 233-254.
    80. Zhang, Y., Feick, L., & Price, L. J. (2006). “The impact of self-construal on aesthetic preference for angular versus rounded shapes.” Personality and Social Psychology Bulletin, 32(6), 794-805.
    81. Zheng, Z., Gu, S., Lei, Y., Lu, S., Wang, W., Li, Y., & Wang, F. (2016). “Safety needs mediate stressful events induced mental disorders.” Neural plasticity, 2016(1), 1-6.

    QR CODE
    :::