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https://riquim.fq.edu.uy/files/original/03ff5ccba10500577d3e830f9f5b9e91.pdf
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https://riquim.fq.edu.uy/files/original/0fb36c2fe23776db346cbd7c3e9be716.gif
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Omeka Image File
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8
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3
Height
150
Width
113
Dublin Core
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Title
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Bibliografía Nacional Química
Description
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Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
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Departamento de Documentación y Biblioteca
RIQUIM
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Title
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<strong>Valence, arousal and sentiment meanings of 33 facial emoji : Insights for the use of emoji in consumer research</strong>
Subject
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COMPORTAMIENTO DEL CONSUMIDOR
COMUNICACION
REDES SOCIALES
INTERNET
EMOCIONES
EMOJI
BIBLIOGRAFIA NACIONAL QUIMICA
2019
Abstract
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Emoji are increasingly used for emotional expression in computer-mediated communications and represent a relevant source of information for consumer companies about consumer’s food-related attitudes and behaviours. However, given that emoji convey a wide range of meanings an in-depth understanding of how consumers interpret them is necessary to enable their use in food-related consumer research. The purpose of this research was to explore consumers' interpretations of facial emoji. In an online survey with 1084 adults from the USA, an open-ended question was used to uncover meanings associated to 33 common facial emoji (in Apple platform rendition iOS 6.0). Participants also evaluated the emotional valence and arousal of the emoji using Self-Assessment Manikins (SAM). The latter confirmed that facial emoji can span broad ranges of emotional valence and arousal and convey a corresponding range of different emotions. Although emoji conveyed their unique and intended meaning, semantic meanings were multiple and bestowed by associations of varying strength depending on the specific emoji being considered. This emphasised that emoji interpretation and use can be flexible, as also seen in internet resources dedicated to emoji meaning. Implications for food-related consumer research are discussed.
Creator
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<strong>Jaeger, Sara R.</strong>
<strong>Roigard, Christina M.</strong>
<strong>Jin, David</strong>
<a title="Curriculum Vitae" href="https://exportcvuy.anii.org.uy/CvEstatico/?urlId=e13bee77c03cddbef59b397e314055a6622de73c70417f3162757bfad754bfa8ad01125204736ed535ca050230cfa514a6e43d3d2464b7fea2cb77f4995d0c4b&formato=pdf&convocatoria=21" target="_self"><strong>Vidal, Leticia.</strong></a>
<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=358965ab1701bacbb43e4f5a24a8e876" target="_self"><strong>Ares, Gastón.</strong></a>
Source
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Food Research International v. 119, 2019. -- p. 895-907
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Elsevier
Date
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2019
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<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya protege el derecho</strong> de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
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PDF
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Inglés
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Artículo
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DOI: 10.1016/j.foodres.2018.10.074
Comportamiento del consumidor
Comunicacion
Emociones
Emoji
Internet
Redes sociales