“…The tasks were based on the discrimination of the size (Task A, Figure 3A) or of the time of presentation (Task B, Figure 3B) of food ("F", food picture) or control ("C", geometric image) stimuli and their devalued counterpart ("D") in grayscale. Devalued images were used since earlier studies demonstrated that the visual characteristics, particularly in terms of colors, have an impact on the affective reaction to salient cues, thereby influencing the size and time perception (Smets 1969;Tedford et al 1977;Ling and Hurlbert 2004;Valdez and Mehrabian 1994;Gil et al 2009). Images were chosen within a library containing 70 photographs of various food categories (snacks, meats, fish, pizzas, sandwiches, cheeses, fruits, and cakes) and the same number of geometric shapes.…”