Publications

Publications

Runte, M., Nuessli Guth, J. (2024): Süß, sweet und tian. Eine sensorische und kulturübergreifende Perspektive auf Geschmackswörter mit Schwerpunkt auf süß. In: Diemer, Stefan (Ed.): Sprache und Essen. Ansichten einer linguistischen Kulinaristik. Jahrbuch für Kulinaristik. The German Journal of Food Studies and Hospitality. Vol 6, 313 – 332. Konigshausen & Neumann, Würzburg, Deutschland.

Runte, M., Nuessli Guth, J., Ammann, J. (2024): Consumers’ Perception of Plant-Based Alternatives and Changes over Time. A Linguistic Analysis across Three Countries and Ten Years. Food Quality and Preference 113. https://doi.org/10.1016/j.foodqual.2023.105057

Ammann J., Nuessli Guth J., Runte M. (2024). Plant-Based Alternatives – an Analysis of the Last Ten Years. Swiss Agricultural Research, 15, 98-103. https://doi.org/10.34776/afs15-98

Ammann J., Nuessli Guth. J., Runte M. (2023). What consumers think about plant-based alternatives in the US, India and Switzerland. Baking Europe, 50-53.

Nuessli Guth, J. (2023). Sensorische Sprache – der Schlüssel zur Kommunikation über sinnliche Wahrnehmung. In: Fachvokabular Sensorik. Praxisleitfaden zur Beschreibung von Lebensmitteln. DLG e.V. – Ausschuss Sensorik, Frankfurt am Main, Deutschland. 2. Auflage, 39 – 43.

Runte, M., Nuessli Guth, J. (2020): Sensorische Sprache im Fokus. Ein interdisziplinärer Austausch zu Geschmacksbeschreibungen. Publikation zum interdisziplinären Symposium. Museum Tinguely. S. 40-47, 2020.

Runte, M. (2017): Der Geschmack von Schokolade. Über die Bedeutung von Assoziationen. In: Perrin, D., Kleinberger, U. (Eds.): Doing Applied Linguistics: Enabling Transdisciplinary Communication. Berlin/Boston: de Gruyter. S. 44-51. https://doi.org/10.1515/9783110496604-006

Nuessli Guth, J., Runte, M. (2017): Odour Descriptions from a Language Perspective. In: Büttner, Andrea (Ed.): Handbook of Odour. Springer. S. 1013-1026. https://doi.org/10.1007/978-3-319-26932-0_53

Gmür, A., Nuessli Guth, J., Runte, M., Siegrist, 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, 77-86. https://doi.org/10.1016/j.foodqual.2014.09.001

Bieler, L., Runte, M. (2010): Semantik der Sinne. Die lexikografische Erfassung von Geschmacksadjektiven. In: Lexicographica. Series maior. Bd. 26. S. 109-128.

Nuessli Guth, J., Escher, F. (2009): Language of Food Perception: A Sensory Perspective to Build a Bridge Between Semantics and Taste. Conference Abstract. Chemical Senses 34 (3), E16-E16.

Nuessli, J., Escher, F. (2009): Sensorische Aspekte der Lebensmittelverarbeitung. In: Fehr, J. Folkers, G. (Eds.): Gefühle zeigen. Manifestationen emotionaler Prozesse. Edition Collegium Helveticum, Band 5, 435-443. Chronos-Verlag, Zürich, Schweiz.

Péneau, S., Linke, A., Escher, F., Nuessli, J. (2009): Freshness of fruits and vegetables: consumer language and perception. British Food Journal 111 (3). S. 243-256.

Péneau, S., Brockhoff, P., Hoehn, E., Escher, F., Nuessli, J. (2007): Relating consumer evaluation of apple freshness to sensory and physico-chemical measurements. Journal of Sensory Studies 22, 313-335.

Péneau, S., Brockhoff, P., Escher, F., Nuessli, J. (2007): A comprehensive approach to evaluate the freshness of strawberries and carrots. Postharvest Biology and Technology 45, 20-29.

Péneau, S., Hoehn, E., Roth, H.-R., Escher, F., Nuessli, J. (2006): Importance and consumer perception of freshness of apples. Food Quality and Preference.17 (1-2), 9-19.

Linke, A., Nuessli, J. (Eds.) (2005): Semantik der Sinne. Proceedings zur Tagung Semantik der Sinne am 18. und 19. Juni 2004. ETH Zürich, Zürich, Schweiz.

Presentations

Maren Runte, Jeannette Nuessli Guth: Semantics of taste – a joint venture between linguistics and sensory science. AILA World Congress, Groningen, Netherlands. August 15- 21, 2021.

Jeannette Nuessli Guth, Maren Runte: Zur Semantik von Geschmackswörtern. Ein interdisziplinärer Vortrag mit praktischer Übung. ASTTI-Tagung, Fribourg, Switzerland. October 25 – 27, 2019.

Jeannette Nuessli Guth, Maren Runte: A pilot study on Chinese taste vocabulary and its comparison to European languages: Culture differences of sweet as an example. 13th Pangborn Sensory Science Symposium, Edinburgh, UK. August, July 28 to August 1, 2019.

Jeannette Nuessli Guth, Maren Runte: Sensory Language and the Semantics of Taste – ein interdisziplinärer Austausch zu Geschmack. Reden über Geschmack – ein linguistischer Input. Symposium zu Geschmack und Esskultur, Museum Tinguely, Basel, Switzerland. April 5 – 6, 2019.

Jeannette Nuessli Guth, Maren Runte: Is it just sour grapes? A cross-language approach to understand taste. 12th Pangborn Sensory Science Symposium, Providence, USA, August 20 to 24, 2017.

Jeannette Nuessli Guth: Bitter is bitter, isn’t it? The meaning of sensory descriptors for panelists and consumers. A sensory science perspective. FaCT – 2nd International Conference – Food and Translation. Catania, Italy. May 19 – 21, 2016.

Jeannette Nuessli Guth, Maren Runte: How about hot and spicy in sensory and linguistics: Cross-cultural insights and language concepts. 12th Pangborn Sensory Science Symposium, Göteborg, Sweden. August 23 – 27, 2015.

Jeannette Nuessli Guth, Maren Runte: Reden über Geschmack. Sprachenmatinée der Bundeskanzlei. Bern, Switzerland. November 21, 2013.

Jeannette Nuessli Guth, Angelina Gmür, Maren Runte, Michael Siegrist: Reporting and communicating emotions in the German language. 11^th Pangborn Sensory Science Symposium, Rio de Janeiro, Brazil. August 11 – 15, 2013.

Jeannette Nuessli Guth, Maren Runte: Listening to consumers: What are they talking about?!. 5th European Conference on Sensory and Consumer Research, Bern, Switzerland. September 9 to 12, 2012.

Jeannette Nuessli Guth, Maren Runte: Linguistic Features in Taste Communication. The XXIst Congress 2011 of European Chemoreception Research Organization, ECRO 2011, Manchester, UK. September 7 – 10, 2011.

Maren Runte: The associative structure of ‚fruity‘. Symposium Talking about Taste, University of Zurich, Zurich, Switzerland. April 15 – 16, 2011.

Maren Runte, Christos Bräunle: Presentation: The SenS Database. Symposium Talking about Taste, University of Zurich, Zurich, Switzerland. April 15 – 16, 2011.

Larissa Bieler, Jeannette Nuessli Guth, Christos Bräunle: Sensory Language and The Semantics of Taste. Atelier Le Sensolier l’Institute Paul Bocuse, Lyon, France. January 28, 2011.

Larissa Bieler, Angelika Linke, Maren Runte: Meaning as an interactive achievement: negotiating sensory semantics. International Conference on Conversational Analysis, Mannheim, Germany. July 4 – 8, 2010.

Jeannette Nuessli Guth: Language in Food Sensory Science: Methods and Patterns of Disagreement. Jahrestagung der Deutschen Gesellschaft für Sprachwissenschaft, Berlin, Germany. February 24 – 26, 2010.

Jeannette Nuessli Guth: Der Geschmack und seine Sprache. Das Projekt ‚Sensory Language and the Semantics of Taste‘. Naturforschende Gesellschaft Oberwallis, Brig, Switzerland. January 26, 2010.

Maren Runte: Semantik der Sinne. Die lexikografische Erfassung von Geschmacksbegriffen. Linguistisches Kolloquium, Universität Duisburg-Essen, Essen, Germany. January 19, 2010.

Jeannette Nuessli Guth: Einblicke in die Lebensmittelsensorik: Wahrnehmen und Verbalisieren von Sinneseindrücken. Pädagogische Hochschule des Kantons St. Gallen, Rorschach, Switzerland. October 28, 2009.

Jeannette Nuessli Guth: Wie schmeckt Schokolade? Sinnliches Erlebnis aus dem Blickwinkel der Lebensmittelwissenschaft. Coop Frauenbund Kreuzlingen, Kreuzlingen, Switzerland October 14, 2009.

Jeannette Nuessli Guth: Wahrnehmung im Blickwinkel der Lebensmittelsensorik. Gymnasium Münchenstein, Münchenstein, Switzerland. September 10, 2009.

Jeannette Nuessli Guth, Daniela Wagner: Sensory language from a linguistic perspective – new ways in better understanding taste communication. 8th Pangborn Sensory Science Symposium, Florence, Italy, July 26 to 30, 2009.

Jeannette Nuessli Guth: Verbalization of Taste Perception – Going Beyond Sensory Science. Seminar Institute for Environmental Decisions, ETH Zürich, Zurich, Switzerland. December 18, 2008.

Jeannette Nuessli Guth: Aus dem Blickwinkel der Lebensmittelwissenschaft: Das sinnliche Erlebnis von Essen und Trinken. Herbstveranstaltung, Thurgauer Frauenarchiv, Frauenfeld, Switzerland. September 30, 2008.

Jeannette Nuessli Guth, Felix Escher: From Physical Stimuli to Verbalization of Sensory Perception – A Food Sensory Science Perspective. Third International Conference of the German Cognitive Linguistics Association, Leipzig, Germany. September 25 – 27, 2008.