Evaluation of the Effect of Gastronomy-Themed Advertisements on Perception in the Context of Neurogastronomy Elements

Year 2025, Volume: 9 Issue: 2, 237 - 255, 25.12.2025

Pınar Işıldar , Ayşe Kayabaşı

Abstract

Gastronomy creates an experience in the individual by integrating sensory elements with cognitive and emotional processes (Shepherd, 2011), while neurogastronomy offers a theoretical framework at the intersection of neuroscience and gastronomy in systematically understanding multisensory interactions (Mouritsen & Styrbæk, 2018). Advertisements, with neurogastronomy elements, enable consumers to mentally simulate consumption before physically consuming (Elder & Krishna, 2010). In this context, the study aims to examine the effects of gastronomy-themed advertisements on individuals' perceptions in the context of neurogastronomy elements. The study was designed with the qualitative research method, and the data were obtained through semi-structured face-to-face interview technique after the participants watched the selected gastronomy-themed advertisement. The universe of the research consists of graduate students studying in the Department of Gastronomy and Culinary Arts at Necmettin Erbakan University. The obtained data were analyzed by content analysis. In the findings, 17 codes and 5 main themes on neurogastronomy and perception were identified, and it was seen that the participants' perception of experiencing was triggered especially through visual and auditory cues, and this process caused the senses such as taste, smell and texture to be mentally stimulated. In addition, the study revealed that multi-sensory stimuli were more effective than single sensory stimuli in gastronomy-themed advertisements.

Keywords

Neurogastronomy Elements , Perception , Perception Management , Advertisement , Gastronomy Advertisements

Gastronomi Temalı Reklam Filmlerinin Algı Üzerine Etkisinin Nörogastronomik Unsurlar Bağlamında Değerlendirilmesi

Abstract

Gastronomi, duyusal unsurların bilişsel ve duygusal süreçlerle bütünleşerek bireyde bir deneyim yaratmakta (Shepherd, 2011), nörogastronomi ise çok-duyulu etkileşimlerin sistematik biçimde anlaşılmasında nörobilim ile gastronomi arasındaki kesişim noktasında teorik bir çerçeve sunmaktadır (Mouritsen & Styrbæk, 2018). Reklamlar, nörogastronomi unsurları ile tüketicilerin henüz fiziksel tüketim gerçekleştirmeden zihinsel düzeyde tüketim simülasyonu yaşamalarını sağlamaktadır (Elder & Krishna, 2010). Bu bağlamda çalışma, gastronomi temalı reklam filmlerinin bireylerin algısı üzerindeki rolünü nörogastronominin unsurları çerçevesinde incelemeyi amaçlamaktadır. Çalışma, nitel araştırma yöntemiyle tasarlanmış, veriler seçilen gastronomi temalı reklam filminin katılımcılara izletildikten sonra yarı yapılandırılmış yüz yüze görüşme tekniği ile elde edilmiştir. Araştırmanın evrenini Necmettin Erbakan Üniversitesi Gastronomi ve Mutfak Sanatları Anabilim Dalı'nda öğrenim gören yüksek lisans öğrencileri oluşturmaktadır. Elde edilen veriler içerik analizi ile analiz edilmiştir. Bulgularda nörogastronominin unsurları ve algı üzerine 17 kod ve 5 ana tema tespit edilmiştir. Katılımcıların özellikle görsel ve işitsel unsurlar aracılığıyla deneyimleme algısının tetiklendiğini ve bu sürecin tat, koku ve doku gibi duyuların da zihinsel olarak canlanmasına neden olduğu görülmüştür. Ayrıca çalışma, gastronomi temalı reklamlarda çok-duyulu uyaranların tekil duyusal uyaranlara kıyasla daha etkili olduğunu ortaya koymuştur.

Keywords

Nörogastronomik Unsurlar , Algı , Algı Yönetimi , Reklam , Gastronomi Reklamları

Ethical Statement

Sayı : E-87347630-659-943985 Konu : Etik Kurul Kararı Doç.Dr.Pınar IŞILDAR, Ayşe KAYABAŞI SOSYAL BİLİMLER ENSTİTÜSÜ MÜDÜRLÜĞÜNE İlgi : 12.03.2024 tarihli ve E-57485104-300-928242 sayılı yazınız. İlgide kayıtlı yazınız ile bildirilen başvuru, Üniversitemiz Sosyal ve Beşeri Bilimler Bilimsel Araştırma ve Yayın Etik Kurulunun 19/03/2024 tarihli toplantısında değerlendirilmiş ve toplantıda alınan 9 sayılı karar ile Ayşe KAYABAŞI'nın Üniversitemiz öğretim üyesi Doç.Dr.Pınar IŞILDAR danışmanlığında yürüteceği, "Gastronomi Temalı Reklam Filmlerinin Algı Üzerine Etkisinin Nörogastronomi Bağlamında Değerlendirilmesi" başlıklı çalışmasının etik açıdan uygun olduğuna karar verilmiş olup, alınan karar Makamımızca onaylanmıştır. Bilgilerini ve gereğini rica ederim. HIZMETE ÖZEL T.C.

Supporting Institution

Dokuz Eylül Üniversitesi

References

• Ankeny, R., Phillipov, M., ve Bray, H. (2019). Celebrity chefs and new meat consumption norms: Seeking questions, not answers. M/C Journal, 22(2). https://doi.org/10.5204/mcj.1514
• Araújo, I. E., Rolls, E. T., Kringelbach, M. L., McGlone, F., ve Phillips, N. (2003). Taste‐olfactory convergence, and the representation of the pleasantness of flavour, in the human brain. European Journal of Neuroscience, 18(7), 2059–2068. https://doi.org/10.1046/j.1460-9568.2003.02915.x
• Asika, N. (1991). Research methodology in the behavioral science. Ikeja: Longman Nigeria Public Liability Company.
• Auvray, M., ve Spence, C. (2008). The multisensory perception of flavor. Consciousness and Cognition, 17(3), 1016–1031. https://doi.org/10.1016/j.concog.2007.06.005
• Badari, S ve Kei, G. (2022). Influence of Social Media Food Advertisement Factors on Consumers’ Purchase Intention in Seri Kembangan, Selangor. International Journal of Academic Research in Business and Social Sciences, 12(10).
• Barretto, R. P., Gillis-Smith, S., Chandrashekar, J., Yarmolinsky, D. A., Schnitzer, M. J., Ryba, N. J., ve Zuker, C. S. (2015). The neural representation of taste quality at the periphery. Nature, 517, 373–376. https://doi.org/10.1038/nature13873
• Bennett, W. L. (2003). New Madia Power: The Internet and Global Activism. In N. Couldry ve J. Curran (Eds.), Contesting Media Power: Alternative Media in A Networked World (pp. 17-37). Rowman ve Littlefield.
• Berčík, J., Paluchová, J., ve Neomániová, K. (2021). Neurogastronomy as a tool for evaluating emotions and visual preferences of selected food served in different ways. Foods, 10(2), 354. https://doi.org/10.3390/foods10020354
• Best, R., McDonald, K., Hurst, P., ve Pickering, C. (2020). Can taste be ergogenic? European Journal of Nutrition, 60(1), 45–54. https://doi.org/10.1007/s00394-020-02274-5
• Beyaz, M. P. (2006). Tüketicilerin reklam izleme alışkanlıkları ve reklama yönelik tutumlarına ilişkin bir saha çalışması [Yüksek lisans tezi, Sakarya Üniversitesi].
• Bleier, A ve Eisenbeiß, M. (2015). The Importance of Trust For Personalized Online Advertising. Journal of Retailing, 91(3): 390-409.
• Bilgin, N. (2006). Sosyal Bilimlerde İçerik Analizi Teknikler ve Örnek Çalışmalar. Ankara: Siyasal Kitabevi.
• Boesveldt, S., ve de Graaf, K. (2017). The differential role of smell and taste for eating behavior. Perception, 46(3–4), 307–319. https://doi.org/10.1177/0301006616685576
• Bozhüyük, B. (2022). Yiyecek fotoğrafçılığının grafik tasarım bağlamında değerlendirilmesi. Selçuk Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 48, 214–225.
• Bruce, A., Pruitt, S., Ha, O., Cherry, J., Smith, T., Bruce, J., ve Lim, S. (2016). The influence of televised food commercials on children's food choices: Evidence from ventromedial prefrontal cortex activations. The Journal of Pediatrics, 177, 27–32.
• Büyüköztürk, Ş., Kılıç Çakmak, E., Akgün, Ö., Karadeniz, Ş., ve Demirel, F. (2018). Bilimsel araştırma yöntemleri (25. baskı). Ankara: Pegem Akademi.
• Cabıoğlu, M. T., ve İşeri, S. Ö. (2015). Methodological approach in perception management. Open Access Library Journal, 2(1699), 1–7. https://doi.org/10.4236/oalib.1101699
• Campinho, J., Sousa, P., ve Mata, P. (2023). The influence of music on the perception of taste. International Journal of Gastronomy and Food Science, 31, 100669.
• Campos, D., Hernández-Torres, J., Agil, A., Comino, M., López, J., Macías, V., ve Campoy, C. (2016). Analysis of food advertising to children on Spanish television: Probing exposure to television marketing. Archives of Medical Science, 4, 799–807.
• Corney, M. J., Issanchou, S., Shepherd, R., Griffin, K., Nanayakkara, C., ve Daillant, B. (1996). Effects of food label health and nutrition claims on consumer perceptions. In A. Gelinas (Ed.), Creative applications: Sensory techniques used in conducting packaging research with consumers (p. 13). ASTM International. https://doi.org/10.1520/STP11728S
• Cresswell, J. (Ed.). (2009). The Oxford dictionary of word origins (2. baskı). Oxford University Press.
• Creswell, J. W. (2007). Qualitative inquiry ve research design: Choosing among five approaches (2. baskı). SAGE Publications.
• Crisinel, A. S., Cosser, S., King, S., Jones, R., Petrie, J., ve Spence, C. (2012). A bittersweet symphony: Systematically modulating the taste of food by changing the sonic properties of the soundtrack. Food Quality and Preference, 24(2), 201–204. https://doi.org/10.1016/j.foodqual.2011.08.009
• Delwiche, J. (2012). You eat with your eyes first. Physiology ve Behavior, 107(4), 502–504. https://doi.org/10.1016/j.physbeh.2012.07.007
• Desmet, P. M. A., ve Schifferstein, H. N. J. (2008). Sources of positive and negative emotions in food experience. Appetite, 50(2–3), 290–301. https://doi.org/10.1016/j.appet.2007.08.003
• Dewi, A. (2018). Pengaruh iklan online melalui Instagram terhadap keputusan pembelian bagi peningkatan penjualan produk kuliner lokal. Ekonika Jurnal Ekonomi Universitas Kadiri, 3(1), 1–22.
• Dia, O., Løvhaug, A., Rukundo, P., ve Torheim, L. (2021). Mapping of outdoor food and beverage advertising around primary and secondary schools in Kampala City, Uganda. BMC Public Health, 21(1), 1–12. https://doi.org/10.1186/s12889-021-10661-8
• Dohle, M., Kelm, O., Bernhard, U. ve Klein, B. (2020). Interplay Between Media-Related Perceptions and Perceptions of Hostility in International Conflicts: Results From A Study of German and Greek Citizens. International Communication Gazette, 83(6), 567-592. https://doi.org/10.1177/1748048520970062
• Driver, J., ve Spence, C. (2000). Multisensory perception: Beyond modularity and convergence. Current Biology, 10(20), 731–735. https://doi.org/10.1016/s0960-9822(00)00740-5
• Elder, R., ve Krishna, A. (2010). The effects of advertising copy on sensory thoughts and perceived taste. Journal of Consumer Research, 36(5), 748–756. https://doi.org/10.1086/605327
• Feeney, E., O'Brien, S., Scannell, A., Markey, A., ve Gibney, E. (2010). Genetic variation in taste perception: Does it have a role in healthy eating? Proceedings of the Nutrition Society, 70(1), 135–143. https://doi.org/10.1017/S0029665110003976
• Franjić, S. (2019). Briefly about nutrition. Acta Scientifci Nutritional Health, 3(12), 50–54. https://doi.org/10.31080/ASNH.2019.03.0530
• Gerber, E. R. (2011). The populist paradox: Interest group influence and the promise of direct legislation. Princeton University Press.
• Guénard-Lampron, V., Masson, M., ve Blumenthal, D. (2021). Critical review of sensory texture descriptors: From pureed to transitional foods for dysphagia patients. Journal of Texture Studies, 52(5–6), 665–678. https://doi.org/10.1111/jtxs.12604
• Ha, O., Killian, H., Davis, A., Lim, S., Bruce, J., Sotos, J., Nelson,S.C. ve Bruce, A. (2020). Promoting Resilience to Food Commercials Decreases Susceptibility to Unhealthy Food Decision-Making. Frontiers in Psychology, 11. https://doi.org/10.3389/fpsyg.2020.599663
• Haase, J., Wiedmann, K., ve Labenz, F. (2018). Effects of consumer sensory perception on brand performance. Journal of Consumer Marketing, 35(6), 565–576. https://doi.org/10.1108/JCM-08-2017-2304
• Hansen, A. (2003). İletişim araştırmalarında içerik çözümlemesi (M. S. Çebi, Çev.). Alternatif Yayınları.
• Harris, J., Bargh, J., ve Brownell, K. (2009). Priming effects of television food advertising on eating behavior. Health Psychology, 28(4), 404–413. https://doi.org/10.1037/a0014399
• Huberman, A. M. ve Miles, B. M. (2002). The Qualitative Researcher’s Companion. California: Sage Publications Inc. Thousand Oaks.
• Højlund, S. (2015). Taste as a social sense: Rethinking taste as a cultural activity. Flavour, 4(1), 6. https://doi.org/10.1186/2044-7248-4-6
• Karahan, E., ve Sünnetçioğlu, S. (2024). Yemek sunumunda kullanılan yerel motifli tabakların tüketici lezzet algısına etkisi. Journal of Gastronomy, Hospitality and Travel (Online), 7(1), 104–121. https://doi.org/10.33083/joghat.2024.389
• Khanna, P. (2016). Parents Perception of Influence of Television Advertisement on Children. International Journal of Emerging Research in Management ve Technology, 5(7), 65-73.
• Kim, Y., Eves, A., ve Scarles, C. (2009). Building a model of local food consumption on trips and holidays: A grounded theory approach. International Journal of Hospitality Management, 28(3), 423–431. https://doi.org/10.1016/j.ijhm.2008.11.005
• Koubaa, Y. (2017). Odour-induced taste enhancement and consumption of low-sugar pastry. International Journal of Market Research, 59(6), 749–765. https://doi.org/10.2501/IJMR-2017-057
• Krajbich, I., ve Rangel, A. (2011). Multialternative drift-diffusion model predicts visual fixations and choice in value-based decisions. Proceedings of the National Academy of Sciences, 108(33), 13852–13857. https://doi.org/10.1073/pnas.1101328108
• Krause, C., Sommerhalder, K., Beer-Borst, S., ve Abel, T. (2016). Just a subtle difference? Findings from a systematic review on definitions of nutrition literacy and food literacy. Health Promotion International, 33(3), 378–389. https://doi.org/10.1093/heapro/daw084
• Krishna, A. (2011). An integrative review of sensory marketing: Engaging the senses to affect perception, judgment and behavior. Journal of Consumer Psychology, 22(3), 332–351. https://doi.org/10.1016/j.jcps.2011.08.003
• Laan, L., Papies, E., Hooge, I., ve Smeets, P. (2017). Goal-directed visual attention drives health goal priming: An eye-tracking experiment. Health Psychology, 36(1), 82–90. https://doi.org/10.1037/hea0000427
• Logan, K., Bright, L. ve Gangadharbatla, H. (2012). Facebook Versus Television: Advertising Value Perceptions Among Females. Journal of Research in Interactive Marketing, 6(3), 164-179. https://doi.org/10.1108/17505931211274651
• Lin, I. Y. (2004). Evaluating a servicescape: The effect of cognition and emotion. International Journal of Hospitality Management, 23(2), 163–178. https://doi.org/10.1016/j.ijhm.2003.01.001
• Lipchock, S. V., Reed, D. R., ve Mennella, J. A. (2011). The gustatory and olfactory systems during infancy: Implications for development of feeding behaviors in the high risk neonate. Clinics in Perinatology, 38(4), 627–641. https://doi.org/10.1016/j.clp.2011.08.010
• Mas-Manchón, L., Rodríguez-Bravo, Á., Montoya-Vilar, N., Morales-Morante, F., Lopes, E., Añaños, E., ... ve Grau, A. (2015). The Perception of Values in Food Commercials on The Part of Young People with and Without Eating Disorders. Salud Colect, 11(3): 423-444.
• McCrickerd, K., ve Forde, C. G. (2016). Sensory influences on food intake control: Moving beyond palatability. Obesity Reviews, 17(1), 18–29. https://doi.org/10.1111/obr.12340
• Motoki, K., Spence, C., ve Velasco, C. (2023). When visual cues influence taste/flavour perception: A systematic review. Food Quality and Preference, 111, 104996. https://doi.org/10.1016/j.foodqual.2023.104996
• Mouritsen, O. G., ve Styrbæk, K. (2018). Cephalopod gastronomy – A promise for the future. Frontiers in Communication, 3, 38. https://doi.org/10.3389/fcomm.2018.00038
• Nayga, R. M. (1997). Impact of sociodemographic factors on perceived importance of nutrition in food shopping. Journal of Consumer Affairs, 31(1), 1–9. https://doi.org/10.1111/j.1745-6606.1997.tb00723.x
• Nelson, M., Ahn, R., Ferguson, G., ve Anderson, A. (2020). Consumer exposure to food and beverage advertising out of home: An exploratory case study in Jamaica. International Journal of Consumer Studies, 44(3), 272–284. https://doi.org/10.1111/ijcs.12563
• Retnowati, Y. (2009). The Effect of Health Claims on Television Commercials Toward Consumer's Decision Making in Food Product Buying (Case Study in Yogyakarta City). Indonesian Journal of Communication Studies, 2(2), 63025.
• Palouzier-Paulignan, B., Lacroix, M. C., Aimé, P., Baly, C., Caillol, M., Congar, P., ... ve Fadool, J. L. (2012). Olfaction under metabolic influences. Chemical Senses, 37(9), 769–797. https://doi.org/10.1093/chemse/bjs059
• Peck, J., ve Childers, T. L. (2003). To have and to hold: The influence of haptic information on product judgments. Journal of Marketing, 67(2), 35–48. https://doi.org/10.1509/jmkg.67.2.35.18612
• Pellegrino, R ve Luckett, C. (2020). Aversive textures and their role in food rejection. Journal of Texture Studies. 51(5), 733-741. https://doi.org/10.1111/jtxs.12543
• Piqueras-Fiszman, B., ve Spence, C. (2015). Sensory expectations based on product-extrinsic food cues: A review of the empirical evidence and theoretical accounts. Food Quality and Preference, 40, 165–179. https://doi.org/10.1016/j.foodqual.2014.09.013
• Pribic, T., ve Azpiroz, F. (2018). Biogastronomy: Factors That determine the biological response to meal ingestion. Neurogastroenterology ve Motility, 30(7), 13309.
• Quach, S., Septianto, F., ve Thaichon, P. (2023). The divergent effects of neat food presentation on purchase likelihood: the moderating role of time-related positioning. Asia Pacific Journal of Marketing and Logistics, 35 (6), 1425-1442. https://doi.org/10.1108/APJML-03-2022-0224
• Rao, S. (2022). Exploring Foodways as embodied knowledge and multisensory storytelling: A first generation canadian making an andhra pradesh Thali. Cultural and Pedagogical Inquiry, 13(1), 60-76.
• Reed, D. R., ve Knaapila, A. (2010). Genetics of taste and smell: Poisons and pleasures. Progress in Molecular Biology and Translational Science, 94, 213–240. https://doi.org/10.1016/b978-0-12-375003-7.00008-x
• Roose, G ve Mulier, L. (2020). Healthy advertising coming to its senses: The effectiveness of sensory appeals in healthy food advertising. Foods. 9(1), 51, 1-22. https://doi.org/10.3390/foods9010051
• Shepherd, G. M. (2006). Smell images and the flavour system in the human brain. Nature, 444(7117), 316-321.
• Shepherd, G. M. (2011). Neurogastronomy: How the brain creates flavor and why it matters. Columbia University Press.
• Siegel, P. C. (2005). Perception management: IO's Stepchild?. Low Intensity Conflict ve Law Enforcement. 13(2), 117-134. https://doi.org/10.1080/09662840500347314
• Small, D., Voss, J., Mak, Y., Simmons, K., Parrish, T., ve Gitelman, D. (2004). Experience-dependent neural integration of taste and smell in the human brain. Journal of Neurophysiology. 92(3), 1892-1903.
• Sørensen, L., Møller, P., Flint, A., Martens, M., ve Raben, A. (2003). Effect of sensory perception of foods on appetite and food intake: A review of studies on humans. International Journal of Obesity, 27(10), 1152-1166. https://doi.org/10.1038/sj.ijo.0802391
• Spence, C. (2015). Multisensory flavor perception. Cell, 161(1), 24–35. https://doi.org/10.1016/j.cell.2015.03.007
• Spence, C., Carvalho, F., Velasco, C., ve Wang, Q. (2019). Extrinsic auditory contributions to food perception ve amp; consumer behaviour: An interdisciplinary review. Multisensory Research, 32(4-5), 275-318. https://doi.org/10.1163/22134808-20191403
• Spence, C., Levitan, C., Shankar, M., ve Zampini, M. (2010). Does food color influence taste and flavor perception in humans?. Chemosensory Perception. 3(1), 68-84. https://doi.org/10.1007/s12078-010-9067-z
• Spence, C., Wang, Q., ve Youssef, J. (2017). Pairing flavours and the temporal order of tasting. Flavour. 6(1), 1-15. https://doi.org/10.1186/s13411-017-0053-0
• Stein, B., Stanford, T., ve Rowland, B. (2014). Development of multisensory integration from the perspective of the individual neuron. Nature Reviews Neuroscience. 15(8), 520-535. https://doi.org/10.1038/nrn3742
• Subaşı, M., ve Okumuş, K. (2017). Bir araştırma yöntemi olarak durum çalışması. Atatürk Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 21(2), 419-426.
• Szczesniak, A. (2002). Texture is a sensory property. Food Quality and Preference, 13(4), 215-225. https://doi.org/10.1016/S0950-3293(01)00039-8
• Szychta, A., ve Dobroszek, J. (2016). Perception of management accounting and controlling by Polish authors in publications in 1990-2016. Advances in Economics Business and Management Research. 27, 450-467.
• Timmins, J., Kroukamp, H., Paulsen, I., ve Pretorius, I. (2020). The sensory significance of apocarotenoids in wine: Importance of carotenoid cleavage dioxygenase 1 (Ccd1) in The Production of Β-Ionone. Molecules. 25(12), 2779.
• Turow, J. (2011). Media Today: an Introduction to Mass Communication. Londra: Routledge,Taylor ve Francis.
• Uğur, İ. (2011). Televizyon reklamlarında müzik ve reklam ilişkisi. Erciyes İletişim Dergisi. 2(1), 2-18.
• Umar, H. S. I., ve Usman, M. (2015). The imperative of population sampling in social science research. Global Journal of Political Science and Administration, 3(3), 49-57.
• Upadhyay, R., Aktar, T., ve Chen, J. (2020). Perception of creaminess in foods. Journal of Texture Studies. 51(3), 375-388. https://doi.org/10.1111/jtxs.12509J.
• Van Dijk, T. A. (1988). News Analysis: Case Studies of International and National News in The Press. L. Erlbaum.
• Velasco, C., ve Spence, C. (2018). Multisensory Product Packaging: An Introduction. (Carlos Velasco, Charles Spence Eds.) Multisensory packaging: Designing new product experiences içinde (s.1-18). Springer.
• Velasco, C., Obrist, M., Petit, O. ve Spence, C. (2018). Multisensory technology for flavor augmentation: A mini review. Front. Psychol. 9:26. https://doi.org/10.3389/fpsyg.2018.00026
• Velasco, C., Woods, A. T., Petit, O., Cheok, A. D., ve Spence, C. (2016). Crossmodal correspondences between taste and shape, and their implications for product packaging design packaging: A review. Food Quality and Preference, 52, 17-26. https://doi.org/10.1016/j.foodqual.2016.03.005
• Yan, K. S., ve Dando, R. (2015). A crossmodal role for audition in taste perception. Journal of Experimental Psychology: Human Perception and Performance, 41 (3), 590 –596. https://doi.org/10.1037/xhp0000044
• Yıldırım, A., ve Şimşek, H. (2005). Sosyal bilimlerde nitel araştırma yöntemleri. Seçkin Yayıncılık.
• Yu, C., Cheah, J.-H., ve Liu, Y. (2022). To stream or not to stream? Exploring factors influencing impulsive consumption through gastronomy livestreaming. International Journal of Contemporary Hospitality Management, 34(9), 3394–3416. https://doi.org/10.1108/IJCHM-09-2021-1137
• Wilkes, M., Bell, R. ve Kravitz, R. (2000). Direct-to-Consumer Prescription Drug Advertising: Trends, Impact, and Implications. Health Affair, 19(2), 110-128.
• Zampini, M., ve Spence, C. (2004). The Role of auditory cues in modulating the perceived crispness and staleness of potato chips. Journal of Sensory Studies. 19(5), 347-363.
• Zhang, Y., ve Wildemuth, B. M. (2017). Qualitative analysis of content. applications of social research methods to questions in ınformation and library. Libraries Unlimited.