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II-7. Effect of evaluation method and flow behavior on sensory viscosity

JOURNAL ARTICLE published July 1996 in Food Quality and Preference

Authors: Amy J. Harju | Carlos A. Aguilar | Zata Vickers

https://doi.org/10.1016/s0950-3293(96)90223-2 Actions

Sensory science scholarship for the 1997–1998 academic year

JOURNAL ARTICLE published January 1997 in Food Quality and Preference

https://doi.org/10.1016/s0950-3293(97)90001-x Actions

13th Sensometrics Meeting

JOURNAL ARTICLE published March 2017 in Food Quality and Preference

https://doi.org/10.1016/s0950-3293(16)30232-4 Actions

Calendar

JOURNAL ARTICLE published September 2005 in Food Quality and Preference

https://doi.org/10.1016/s0950-3293(05)00062-5 Actions

Editorial Board

JOURNAL ARTICLE published October 2002 in Food Quality and Preference

https://doi.org/10.1016/s0950-3293(02)00160-x Actions

Searching for triangles: An extension to food & packaging

JOURNAL ARTICLE published September 2015 in Food Quality and Preference

Research funded by National Natural Science Foundation of China (71472106)

Authors: Xu Shen | Xiaoang Wan | Bingbing Mu | Charles Spence

https://doi.org/10.1016/j.foodqual.2015.03.015 Actions

Functionality creates challenges to consumer acceptance

JOURNAL ARTICLE published October 2006 in Food Quality and Preference

https://doi.org/10.1016/j.foodqual.2006.01.005 Actions

Comment on Meyners, Carr and Hasted “To replicate or not to replicate, or when did we start to ignore the concept of statistical power?”

JOURNAL ARTICLE published January 2020 in Food Quality and Preference

Authors: Duncan Hedderley

https://doi.org/10.1016/j.foodqual.2019.01.003 Actions

Calendar

JOURNAL ARTICLE published March 2015 in Food Quality and Preference

https://doi.org/10.1016/s0950-3293(14)00241-9 Actions

Growth curve modelling

JOURNAL ARTICLE published May 1998 in Food Quality and Preference

Authors: Per M. Brockhoff

https://doi.org/10.1016/s0950-3293(97)00036-0 Actions

Calendar

JOURNAL ARTICLE published April 2015 in Food Quality and Preference

https://doi.org/10.1016/s0950-3293(15)00016-6 Actions

Aims & Scope & Editorial Board

JOURNAL ARTICLE published July 2009 in Food Quality and Preference

https://doi.org/10.1016/s0950-3293(09)00049-4 Actions

Calendar

JOURNAL ARTICLE published March 2014 in Food Quality and Preference

https://doi.org/10.1016/s0950-3293(13)00199-7 Actions

Editorial

JOURNAL ARTICLE published March 2015 in Food Quality and Preference

Authors: Rosires Deliza

https://doi.org/10.1016/j.foodqual.2014.06.006 Actions

Calendar

JOURNAL ARTICLE published March 2010 in Food Quality and Preference

https://doi.org/10.1016/s0950-3293(09)00186-4 Actions

Studying the influence of package shape and colour on consumer expectations of milk desserts using word association and conjoint analysis

JOURNAL ARTICLE published December 2010 in Food Quality and Preference

Authors: Gastón Ares | Rosires Deliza

https://doi.org/10.1016/j.foodqual.2010.03.006 Actions

How do consumers perceive reformulated foods after the implementation of nutritional warnings? Case study with frankfurters in Chile

JOURNAL ARTICLE published June 2019 in Food Quality and Preference

Research funded by Universidad de la República (11170495)

Authors: Berta Schnettler | Gastón Ares | Néstor Sepúlveda | Silvana Bravo | Blanca Villalobos | Clementina Hueche | Cristian Adasme-Berríos

https://doi.org/10.1016/j.foodqual.2019.01.021 Actions

Comparative performance of the nine-point hedonic, hybrid and self-adjusting scales in the generation of internal preference maps

JOURNAL ARTICLE published January 2009 in Food Quality and Preference

Authors: Nilda D.M. Villanueva | Maria A.A.P. Da Silva

https://doi.org/10.1016/j.foodqual.2008.06.003 Actions

Odour-modulation of taste ratings by chefs

JOURNAL ARTICLE published September 2012 in Food Quality and Preference

Authors: Robert A. Boakes | Helga Hemberger

https://doi.org/10.1016/j.foodqual.2012.01.006 Actions

The changing role of the senses in food choice and food intake across the lifespan

JOURNAL ARTICLE published September 2018 in Food Quality and Preference

Research funded by French National Research Agency (ANR-09-ALIA-011-02) | Biomedical Science Institute Strategic Positioning Fund (G00067; BMSI/13-80048C-SICS) | Nestec-Epigen Research Centre Collaboration fund (G00067; BMSI/15-300004-SICS)

Authors: Sanne Boesveldt | Nuala Bobowski | Keri McCrickerd | Isabelle Maître | Claire Sulmont-Rossé | Ciarán G. Forde

https://doi.org/10.1016/j.foodqual.2018.02.004 Actions
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