“…A shorter version of the SOP scale with 10 items has been developed (Ramsey & Deeter-Schmelz, 2008) and widely adopted in many subfields of consumer research relevant to marketing, including new product development (Hoffman et al, 2010;Oliver et al, 1993;Petrova & Cialdini, 2005), product aesthetics (Bloch et al, 2003), advertising effectiveness (Burns et al, 1993), incidental ad exposure (Shapiro et al, 1997), sports sponsorships (Close et al, 2015), media perception (Darley, 1999), preferences in assortment choice (Townsend & Kahn, 2014), healthy food choices (Cao et al, 2020), ecommerce website design (Lightner & Eastman, 2002), sense of telepresence (Orth et al, 2019), food pictures for menu design (Hou et al, 2017), consumption vision and brand perception (Chang, 2012), persuasive messaging (Myers & Jung, 2019) and many others. Other fields of study that also involve processing information, such as education and learning theories, have applied the SOP scale to understand multimedia learning (Chen & Sun, 2012;Smith & Woody, 2000), effective use of simulation programs in learning (Liu et al, 2012), intuition learning style (Sadler-Smith, 2011), learning effectiveness on MOOCs (Chang et al, 2019) and others. Specific mental processes, emotional and cognitive, and their impact on other behaviors and decisions have been investigated in the field of consumer psychology by considering individual differences in SOP among consumers.…”