1. ZHAW digitalcollection
  2. Angewandte Linguistik
  3. Publikationen
  4. Publikationen Angewandte Linguistik
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dc.contributor.authorGmür, Angelina-
dc.contributor.authorNuessli Guth, Jeannette-
dc.contributor.authorSiegrist, Michael-
dc.contributor.authorRunte, Maren-
dc.date.accessioned2018-05-18T09:24:30Z-
dc.date.available2018-05-18T09:24:30Z-
dc.date.issued2015-
dc.identifier.issn1873-6343de_CH
dc.identifier.issn0950-3293de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/5977-
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofFood Quality and Preferencede_CH
dc.rightsLicence according to publishing contractde_CH
dc.subject.ddc150: Psychologiede_CH
dc.subject.ddc401.4: Terminologie, Diskursanalyse, Pragmatikde_CH
dc.titleFrom emotion to language : application of a systematic, linguistic-based approach to design a food-associated emotion lexiconde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementAngewandte Linguistikde_CH
zhaw.organisationalunitInstitute of Language Competence (ILC)de_CH
dc.identifier.doi10.1016/j.foodqual.2014.09.001de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end86de_CH
zhaw.pages.start77de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume40, Part Ade_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedDigital Linguisticsde_CH
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.


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