From emotion to language :  application of a systematic, linguistic-based approach to design a food-associated emotion lexicon

Gmür, Angelina; Nuessli Guth, Jeannette; Siegrist, Michael; Runte, Maren

doi:10.1016/j.foodqual.2014.09.001

Publication type:	Article in scientific journal
Type of review:	Peer review (publication)
Title:	From emotion to language : application of a systematic, linguistic-based approach to design a food-associated emotion lexicon
Authors:	Gmür, Angelina Nuessli Guth, Jeannette Siegrist, Michael Runte, Maren
DOI:	10.1016/j.foodqual.2014.09.001
Published in:	Food Quality and Preference
Volume(Issue):	40, Part A
Page(s):	77
Pages to:	86
Issue Date:	2015
Publisher / Ed. Institution:	Elsevier
ISSN:	1873-6343 0950-3293
Language:	English
Subject (DDC):	150: Psychology 401.4: Terminology, discourse analysis, pragmatics
URI:	https://digitalcollection.zhaw.ch/handle/11475/5977
Fulltext version:	Published version
License (according to publishing contract):	Licence according to publishing contract
Departement:	Applied Linguistics
Organisational Unit:	Institute of Language Competence (ILC)
Appears in collections:	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.