| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | From emotion to language : application of a systematic, linguistic-based approach to design a food-associated emotion lexicon |
| Autor/-in: | Gmür, Angelina Nuessli Guth, Jeannette Siegrist, Michael Runte, Maren |
| DOI: | 10.1016/j.foodqual.2014.09.001 |
| Erschienen in: | Food Quality and Preference |
| Band(Heft): | 40, Part A |
| Seite(n): | 77 |
| Seiten bis: | 86 |
| Erscheinungsdatum: | 2015 |
| Verlag / Hrsg. Institution: | Elsevier |
| ISSN: | 1873-6343 0950-3293 |
| Sprache: | Englisch |
| Fachgebiet (DDC): | 150: Psychologie 401.4: Terminologie, Diskursanalyse, Pragmatik |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/5977 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
| Departement: | Angewandte Linguistik |
| Organisationseinheit: | Institute of Language Competence (ILC) |
| Enthalten in den Sammlungen: | Publikationen Angewandte Linguistik |
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Gmür, A., Nuessli Guth, J., Siegrist, M., & Runte, M. (2015). From emotion to language : application of a systematic, linguistic-based approach to design a food-associated emotion lexicon. Food Quality and Preference, 40, Part A, 77–86. https://doi.org/10.1016/j.foodqual.2014.09.001
Gmür, A. et al. (2015) ‘From emotion to language : application of a systematic, linguistic-based approach to design a food-associated emotion lexicon’, Food Quality and Preference, 40, Part A, pp. 77–86. Available at: https://doi.org/10.1016/j.foodqual.2014.09.001.
A. Gmür, J. Nuessli Guth, M. Siegrist, and M. Runte, “From emotion to language : application of a systematic, linguistic-based approach to design a food-associated emotion lexicon,” Food Quality and Preference, vol. 40, Part A, pp. 77–86, 2015, doi: 10.1016/j.foodqual.2014.09.001.
GMÜR, Angelina, Jeannette NUESSLI GUTH, Michael SIEGRIST und Maren RUNTE, 2015. From emotion to language : application of a systematic, linguistic-based approach to design a food-associated emotion lexicon. Food Quality and Preference. 2015. Bd. 40, Part A, S. 77–86. DOI 10.1016/j.foodqual.2014.09.001
Gmür, Angelina, Jeannette Nuessli Guth, Michael Siegrist, and Maren Runte. 2015. “From Emotion to Language : Application of a Systematic, Linguistic-Based Approach to Design a Food-Associated Emotion Lexicon.” Food Quality and Preference 40, Part A: 77–86. https://doi.org/10.1016/j.foodqual.2014.09.001.
Gmür, Angelina, et al. “From Emotion to Language : Application of a Systematic, Linguistic-Based Approach to Design a Food-Associated Emotion Lexicon.” Food Quality and Preference, vol. 40, Part A, 2015, pp. 77–86, https://doi.org/10.1016/j.foodqual.2014.09.001.
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