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How healthy is a food product? Neural bases of the use of nutritional information

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  • Marie Prévost

    (LPNC - Laboratoire de Psychologie et NeuroCognition - UPMF - Université Pierre Mendès France - Grenoble 2 - UJF - Université Joseph Fourier - Grenoble 1 - USMB [Université de Savoie] [Université de Chambéry] - Université Savoie Mont Blanc - CNRS - Centre National de la Recherche Scientifique)

  • Pascal Hot

    (LPNC - Laboratoire de Psychologie et NeuroCognition - UPMF - Université Pierre Mendès France - Grenoble 2 - UJF - Université Joseph Fourier - Grenoble 1 - USMB [Université de Savoie] [Université de Chambéry] - Université Savoie Mont Blanc - CNRS - Centre National de la Recherche Scientifique)

  • Laurent Muller

    (GAEL - Laboratoire d'Economie Appliquée = Grenoble Applied Economics Laboratory - UPMF - Université Pierre Mendès France - Grenoble 2 - INRA - Institut National de la Recherche Agronomique - CNRS - Centre National de la Recherche Scientifique, INRA - Institut National de la Recherche Agronomique)

  • Bernard Ruffieux

    (GAEL - Laboratoire d'Economie Appliquée = Grenoble Applied Economics Laboratory - UPMF - Université Pierre Mendès France - Grenoble 2 - INRA - Institut National de la Recherche Agronomique - CNRS - Centre National de la Recherche Scientifique, Grenoble INP - Institut polytechnique de Grenoble - Grenoble Institute of Technology)

  • Paolo Crosetto

    (GAEL - Laboratoire d'Economie Appliquée = Grenoble Applied Economics Laboratory - UPMF - Université Pierre Mendès France - Grenoble 2 - INRA - Institut National de la Recherche Agronomique - CNRS - Centre National de la Recherche Scientifique, INRA - Institut National de la Recherche Agronomique)

  • Emilie Cousin

    (LPNC - Laboratoire de Psychologie et NeuroCognition - UPMF - Université Pierre Mendès France - Grenoble 2 - UJF - Université Joseph Fourier - Grenoble 1 - USMB [Université de Savoie] [Université de Chambéry] - Université Savoie Mont Blanc - CNRS - Centre National de la Recherche Scientifique)

  • Cédric Pichat

    (LPNC - Laboratoire de Psychologie et NeuroCognition - UPMF - Université Pierre Mendès France - Grenoble 2 - UJF - Université Joseph Fourier - Grenoble 1 - USMB [Université de Savoie] [Université de Chambéry] - Université Savoie Mont Blanc - CNRS - Centre National de la Recherche Scientifique)

  • Monica Baciu

    (LPNC - Laboratoire de Psychologie et NeuroCognition - UPMF - Université Pierre Mendès France - Grenoble 2 - UJF - Université Joseph Fourier - Grenoble 1 - USMB [Université de Savoie] [Université de Chambéry] - Université Savoie Mont Blanc - CNRS - Centre National de la Recherche Scientifique)

Abstract

No abstract is available for this item.

Suggested Citation

  • Marie Prévost & Pascal Hot & Laurent Muller & Bernard Ruffieux & Paolo Crosetto & Emilie Cousin & Cédric Pichat & Monica Baciu, 2015. "How healthy is a food product? Neural bases of the use of nutritional information," Post-Print hal-01996991, HAL.
    • Handle: RePEc:hal:journl:hal-01996991
    Note: View the original document on HAL open archive server: https://hal.science/hal-01996991
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