
Yuji WadaRitsumeikan University
Yuji Wada
Ph.D.
About
89
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Introduction
Skills and Expertise
Additional affiliations
April 2016 - March 2017
January 2008 - March 2016
April 2006 - December 2007
Publications
Publications (89)
In situations of audio-visual interaction, research has generally found that audition prevails over vision in temporal perception, while vision is dominant over audition for spatial perception. Modality appropriateness to a given task generally determines the direction of this inter-modality effect. However, we found a reverse effect in some situat...
We investigated the effect that the parameters of luminance distribution in fresh food have on our visual perception of its freshness. We took pictures of the degradation over 32 h in freshness of a cabbage. We used original images, which were patches of the pictures taken at different sampling hours, and artificially generated pictures, called "ma...
It is known that subjective contours are perceived even when a figure involves motion. However, whether this includes the perception of rigidity or deformation of an illusory surface remains unknown. In particular, since most visual stimuli used in previous studies were generated in order to induce illusory rigid objects, the potential perception o...
Interaction between odor and taste information creates flavor perception. There are many possible determinants of the interaction between odor and taste, one of which may be the somatic sensations associated with breathing. We assumed that a smell stimulus accompanied by inhaling or exhaling enhances taste intensity if the order is congruent with n...
Individuals have less desire for foods they eat repeatedly than for foods they have not eaten. This is called sensory-specific satiety (SSS), and it motivates people to eat a variety of foods. This psychological study examined the influence of a variety of food shapes on SSS using a four-shaped food product known as Chicken McNuggets®. Twenty parti...
It remains unclear how the various environmental factors are combined in practice to influence vegetable preferences in school-aged children. This study aimed to clarify the environmental factors during infancy and their association with vegetable preference in school-aged children. To find clusters of early childhood environmental factors, we cond...
Purpose:
Past research has shown that exposure to the image of a slim person reduces food consumption among young adults. However, it remains unknown whether this paradigm could be adapted and applied to increase food intake among older adults with dementia by exposing them to the image of a higher-weight person to mitigate weight loss and malnutr...
The quality of the dietary habits of older adults is important for increasing healthy life expectancy. As with other physical senses, the senses of taste and olfaction change with age. In contrast to physical sensations that can be visibly compared with those of other people, taste and olfaction are personal sensations, making it challenging to inf...
The present study explored whether partner presence (pair vs. individual) affects unfamiliar food intake. In the experiment, participants were asked to taste pieces of 13 kinds of snacks, including three unfamiliar and ten neutral snacks, and were informed that they did not have to eat a snack if they did not want to. The total amounts and ratios o...
Sweeteners are widely used in food products, and their sweetness potency is usually evaluated by comparing it with that of sucrose. This, however, has led to confusion as some sweeteners are evaluated based on their maximum value of sweet taste response, while others are evaluated by their threshold value. Here, we aimed to develop a novel nonverba...
Although freshness is the most important index for agricultural products, the freshness estimation for vegetables is still manual. This is because the technique is imperfect and defining freshness is difficult and based on a subjective impression based on the appearance. In previous studies, to clarify how humans perform freshness assessments by vi...
Objective: We examined the effect of different energy information displayed with food on psychological or physiological responses in young female consumers.
Methods: In this randomized crossover study, we prepared French toast (466 kcal) with two types of cards that displayed different energy information (500 kcal or 1,000 kcal) as test meals. Twel...
Subjective taste intensity in adults is affected by the scent of food. Previous studies have shown that children, compared with adults, prefer sweet-tasting foods, as well as foods with a familiar smell. However, how taste-smell congruency and smell familiarity develop in early toddlerhood is still unclear. Here, we examined the effects of the odou...
This data article includes the visual stimuli used to model the freshness perception of four different vegetable textures, namely a cabbage, a carrot, a strawberry and a spinach. All four vegetables were optically measured during their degradation process in a humidity, temperature and light controlled environment. The visual data is in csv format...
Many studies have reported that subjective taste intensity is enhanced by odors which are congruent, for example a sweet taste and a vanilla odor. Some reports have suggested that subjective taste is more strongly enhanced by retronasal than by orthonasal odors; others have suggested that taste enhancements by both odor routes are identical. Differ...
Visible-near infrared spectra of 576 “Fuji” apples harvested in 2015 and 2016 were acquired with an apple sorting machine. One month after the spectral acquisition, the cut surface of each samples was scanned, and the occurrence of internal fresh browning was assessed. Various preprocessing methods, including newly proposed brute force differential...
The severity of internal browning in apple cultivars is often evaluated subjectively, making it potentially unreliable, and a method for automatic evaluation is necessary in order to process many samples efficiently. The objective of this study was to propose a model for estimating subjective browning severity ratings (SBSRs) in scanned images of s...
The present study investigated whether the perceived quality of a container affects water and snack intake and the subjective qualities of dyadic conversation between undergraduate students. In the experiment, thirty pairs of participants were randomly assigned to two conditions: the high-quality container (HQ) condition, in which participants were...
Many studies have reported that subjective taste intensity is enhanced by odors which are congruent, for example a sweet taste and a vanilla odor. Some reports have suggested that subjective taste is more strongly enhanced by retronasal than by orthonasal odors; others have suggested that taste enhancements by both odor routes are identical. Differ...
Colour vision in primates is believed to be an adaptation for finding ripe fruit and young leaves. The contribution of the luminance distribution, which influences how humans evaluate the freshness of food, has not been explored with respect to the detection of subtle distinctions in food quality in non-human primates. We examined how chimpanzees,...
We investigated the feasibility of using an audience response system (ARS) to measure and immediately display the effect of lectures on food safety, related to pesticide residue and radiological substances, on an audience’s responses. Students were asked closed questions about typical misperceptions related to food safety, both during and after the...
Previous studies have shown different developmental trajectories for object recognition of solid and non-solid objects. However, there is no evidence as to whether infants have expectations regarding certain attributes of objects, such as surface hardness, in the absence of tactile information. In the present study, we examined infants’ perception...
Freshness perception is a quality discrimination process that influences our consumer choice and eating behavior, especially of highly perishable products such as vegetables. Previous research used photographic stimuli to investigate the relationship between luminance distribution and freshness perception for a cabbage leaf (C. Arce-Lopera, Masuda,...
The magnitude of the phase difference between inducers’ oscillation of a kinetic illusory surface influences visual material impressions (Masuda et al., 2013). For example, impressions of bending or waving motions on a surface tend to occur at a 30- or 90-deg. phase difference, respectively. Here, we elucidate whether amplitude and frequency change...
This study examined the effect of the presence of an artificial individual in a purchase environment on purchase intention for products with fair-trade labels among Japanese consumers. By manipulating the presence of an artificial individual, we assessed consumers’ intentions to purchase fair-trade products under two different experimental unmanned...
This study explores the impact that scientific information about insect contamination of food has on consumer perceptions. Participants (n = 320, Japanese consumers) were randomly assigned to 1 of 8 information-type conditions: (1) information about insect type, (2) information about contamination processes, (3) information about the safety of cont...
Objective: We developed a visual aid on pesticide residue to promote better consumer understanding of risk control regarding amounts of pesticide residue in food, and examined the aid's effect on consumer risk perception relative to different design elements.
Methods: A cross-sectional survey was conducted for 80 graduate and undergraduate students...
When people are asked to adjust the color of familiar objects such as fruits until they appear achromatic, the subjective gray points of the objects are shifted away from the physical gray points in a direction opposite to the memory color (memory color effect). It is still unclear whether the discrepancy between memorized and actual colors of obje...
The phenomenon of change blindness may reflect the failure to detect the presence of change or the absence of change. Although performing the latter is considered more difficult than the former, the differential functioning of retrieval/comparison processing that leads to differences between the detection of the presence and the absence of change h...
Recently, Masuda et al. (submitted for publication) showed that adults perceive moving rigid or nonrigid motion from illusory contour with neon color spreading in which the inducer has pendular motion with or without phase difference. In Experiment 1, we used the preferential looking method to investigate whether 3-8-month-old infants can discrimin...
Previous studies have reported the effects of statistics of luminance distribution on visual freshness perception using pictures which included the degradation process of food samples. However, these studies did not examine the effect of individual differences between the same kinds of food. Here we elucidate whether luminance distribution would co...
Freshness perception influences consumer behavior when selecting and purchasing fresh foods, such as vegetables and fruits. Although previous research has emphasized the importance of vision when assessing freshness, it remains unknown what specific visual cues control this perception. To investigate which optical parameters are involved in our fre...
Several studies have reported that experts outperform novices in specific domains. However, the superiority of experts in accuracy, taking both trueness and precision into consideration, has not yet been explored. Here, we examined differences between expert and novice performances by evaluating the accuracy of their estimations of physical concent...
This study explores whether reputational concerns have an effect on purchase intention for fair-trade food products among Japanese young adults. To manipulate reputation cues, we assessed consumers’ intentions to purchase fair-trade food products under two different experimental situations: the ‘observable’ condition, in which participants’ purchas...
Freshness perception is a quality discrimination process that influences our consumer choice and eating behaviour, especially of fresh products such as vegetables. Moreover, several of the most relevant sensory attributes influencing consumer perception of freshness are related with vision. To investigate which visual cues command the freshness per...
Material perception studies focus on the analysis of visual cues that may underlie the ability to distinguish between the different properties of an object. Herein, we investigated the effects of luminance distribution on the perceived freshness of a strawberry independent from its colour information. We took photographs of the degradation of a str...
This study explored whether cues from others in a purchase environment have an effect on purchase behavior for products with fair-trade labels, an ethical attribute of products, among Japanese consumers. By manipulating cues from others, we assessed consumers' intentions to purchase fair-trade products under three different experimental situations:...
The present study explored whether the gender impression of a dish affects the gender stereotypes of foods. We assessed gender stereotypes of food among young Japanese adults using a semantic priming task. As prime stimuli, we took pictures of food in combination with a dish. We used feminine- and masculine-evaluated foods and dishes in order to cr...
Vase life of cut lily flowers is limited by fading of petal color before abscission. As petal color changes continuously, it is difficult to determine when vase life ends. We investigated the relationship between declines in ornamental value (visible flower senescence) as judged by human subjects and petal color throughout vase life using cut flowe...
Humans perceive the various physical properties of objects based on visual motion. We examined the influence of prepenetration and penetration velocity changes (deceleration, constant velocity, and acceleration) and average velocity during penetration on visual hardness judgments of virtual objects. Eleven participants judged the surface and intern...
We explored the ability of infants to recognize the smell of daily objects, including strawberries and tomatoes, by using a preferential-looking-technique. Experiment 1 was conducted while strawberries were in season. Thirty-seven infants aged 5- to 8-months were tested with a stimulus composed of a pair of photos of strawberries and tomatoes place...
We investigated whether the directional effect on the kappa effect can be attributed to the directional anisotropy of retinotopical space or to the representation of forces provided by environmental contexts (e.g., gravity) in an observed event. We examined whether different contexts with similar directional changes (straight vs. reversed motion) i...
Unlabelled:
The effect of sensory and extrinsic attributes on consumer intentions to purchase the Japanese traditional fermented soybean product natto was evaluated using conjoint analysis. Six attributes with 2 levels each were chosen and manipulated: price (high compared with low), the country of origin of the soybeans (domestic compared with im...
In the last few decades, some studies have demonstrated that people hold gender-related stereotypical attitudes toward foods and eating. These reports have mostly emanated from Western countries, whereas cultural differences in Asian countries have remained unclear. Here, we review the cultural aspects of gender-based food stereotypes and explore t...
The neural basis of memory subprocesses, encoding and retrieval, have been extensively examined in functional neuroimaging studies. However, the cortical substrates of taste memory, which form an important part of our episodic memory, have rarely been explored in humans. Previously, we have used functional near-infrared spectroscopy (fNIRS) and fou...
The present study investigated whether eating habits during childhood, specifically the type of food eaten for breakfast, is related to later attitudes toward traditional foods among young Japanese. In the experiment, participants were classified into two groups: one consisting of freshmen that habitually ate a Japanese-style breakfast during child...
We aimed to explore the interactive effects of the accessibility of information and the degree of carbon footprint score on consumers' value judgments of food products. Participants (n=151, undergraduate students in Japan) rated their maximum willingness to pay (WTP) for four food products varying in information accessibility (active-search or read...
Perceived spatial intervals between successive flashes can be distorted by varying the temporal intervals between them (the "tau effect"). A previous study showed that a tau effect for visual flashes could be induced when they were accompanied by auditory beeps with varied temporal intervals (an audiovisual tau effect).
We conducted two experiments...
We explored infants' ability to recognize the canonical colors of daily objects, including two color-specific objects (human face and fruit) and a non-color-specific object (flower), by using a preferential looking technique. A total of 58 infants between 5 and 8 months of age were tested with a stimulus composed of two color pictures of an object...
We examined whether food identity information presented as name labels would influence perception of basic tastes. To test this hypothesis, we used 10 aqueous taste solutions consisting of 2-3 of the 5 basic tastes in different ratios and presented them with one of these food names: "lemon," "coffee jelly," "caramel candy," and "consomme soup." For...