| Factors influencing the choice of beer: A review M Betancur, K Motoki, C Spence, C Velasco Food Research International 137, 109367, 2020 | 113 | 2020 |
| Tastiness but not healthfulness captures automatic visual attention: Preliminary evidence from an eye-tracking study K Motoki, T Saito, R Nouchi, R Kawashima, M Sugiura Food Quality and Preference 64, 148-153, 2018 | 70 | 2018 |
| Contextual acceptance of novel and unfamiliar foods: Insects, cultured meat, plant-based meat alternatives, and 3D printed foods K Motoki, J Park, C Spence, C Velasco Food Quality and Preference 96, 104368, 2022 | 66 | 2022 |
| A combination of self-reported data and social-related neural measures forecasts viral marketing success on social media K Motoki, S Suzuki, R Kawashima, M Sugiura Journal of Interactive Marketing 52, 99-117, 2020 | 66 | 2020 |
| Light colors and comfortable warmth: Crossmodal correspondences between thermal sensations and color lightness influence consumer behavior K Motoki, T Saito, R Nouchi, R Kawashima, M Sugiura Food Quality and Preference 72, 45-55, 2019 | 66 | 2019 |
| Eye-tracking research on sensory and consumer science: A review, pitfalls and future directions K Motoki, T Saito, T Onuma Food Research International 145, 110389, 2021 | 58 | 2021 |
| Tasting names: Systematic investigations of taste-speech sounds associations K Motoki, T Saito, J Park, C Velasco, C Spence, M Sugiura Food Quality and Preference 80, 103801, 2020 | 57 | 2020 |
| Contextual acceptance of insect-based foods K Motoki, S Ishikawa, C Spence, C Velasco Food Quality and Preference 85, 103982, 2020 | 48 | 2020 |
| The paradox of warmth: Ambient warm temperature decreases preference for savory foods K Motoki, T Saito, R Nouchi, R Kawashima, M Sugiura Food Quality and Preference 69, 1-9, 2018 | 48 | 2018 |
| The temperature of emotions. F Barbosa Escobar, C Velasco, K Motoki, DV Byrne, QJ Wang Plos one 16 (6), e0252408-e0252408, 2021 | 47 | 2021 |
| Constructing healthy food names: On the sound symbolism of healthy food K Motoki, J Park, A Pathak, C Spence Food Quality and Preference 90, 104157, 2021 | 45 | 2021 |
| Consumer responses to the use of artificial intelligence in luxury and non-luxury restaurants C Nozawa, T Togawa, C Velasco, K Motoki Food Quality and Preference 96, 104436, 2022 | 41 | 2022 |
| Taste-shape correspondences in context K Motoki, C Velasco Food Quality and Preference 88, 104082, 2021 | 40 | 2021 |
| A sweet voice: The influence of crossmodal correspondences between taste and vocal pitch on advertising effectiveness K Motoki, T Saito, R Nouchi, R Kawashima, M Sugiura Multisensory Research 32 (4-5), 401–427, 2019 | 38 | 2019 |
| Anxiety increases visual attention to hedonic foods: A preliminary eye-tracking study on the impact of the interplay of integral and incidental affect on foods K Motoki, T Saito, R Nouchi, R Kawashima, M Sugiura Appetite 137, 218-225, 2019 | 38 | 2019 |
| Scientific literacy linked to attitudes toward COVID-19 vaccinations: A pre-registered study K Motoki, T Saito, Y Takano Frontiers in Communication 6, 145, 2021 | 37 | 2021 |
| Is classical music sweeter than jazz? Crossmodal influences of background music and taste/flavour on healthy and indulgent food preferences K Motoki, N Takahashi, C Spence, C Velasco Food Quality and Preference 96, 104380, 2022 | 34 | 2022 |
| Disgust, sadness, and appraisal: Disgusted consumers dislike food more than sad ones K Motoki, M Sugiura Frontiers in Psychology 9, 76, 2018 | 33 | 2018 |
| Trends in alcohol consumption in relation to the COVID-19 pandemic: A cross-country analysis A Plata, K Motoki, C Spence, C Velasco International Journal of Gastronomy and Food Science, 100397, 2021 | 31 | 2021 |
| Tasting atmospherics: Taste associations with colour parameters of coffee shop interiors K Motoki, A Takahashi, C Spence Food Quality and Preference 94, 104315, 2021 | 30 | 2021 |
Motoaki SugiuraTohoku University在 tohoku.ac.jp 的电子邮件经过验证
