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More than fat – Proteins in dairy and plant milks contribute to the reduction of oral burn from capsaicin

JOURNAL ARTICLE published December 2023 in Food Quality and Preference

Research funded by National Institute of Food and Agriculture (1019852,PEN04708)

Authors: Justin Gaiser | John E. Hayes

https://doi.org/10.1016/j.foodqual.2023.105041 Actions

Consumer acceptance of insect-based alternative meat products in Western countries

JOURNAL ARTICLE published September 2016 in Food Quality and Preference

Authors: Rudy Caparros Megido | Chloé Gierts | Christophe Blecker | Yves Brostaux | Éric Haubruge | Taofic Alabi | Frédéric Francis

https://doi.org/10.1016/j.foodqual.2016.05.004 Actions

Identification of new food alternatives: How do consumers categorize meat and meat substitutes?

JOURNAL ARTICLE published June 2011 in Food Quality and Preference

Authors: Annet C. Hoek | Martinus A.J.S. van Boekel | Jantine Voordouw | Pieternel A. Luning

https://doi.org/10.1016/j.foodqual.2011.01.008 Actions

Eating novel foods: An application of the Theory of Planned Behaviour to predict the consumption of an insect-based product

JOURNAL ARTICLE published July 2017 in Food Quality and Preference

Authors: Davide Menozzi | Giovanni Sogari | Mario Veneziani | Erica Simoni | Cristina Mora

https://doi.org/10.1016/j.foodqual.2017.02.001 Actions

The insectivore’s dilemma, and how to take the West out of it

JOURNAL ARTICLE published September 2015 in Food Quality and Preference

Authors: Ophelia Deroy | Ben Reade | Charles Spence

https://doi.org/10.1016/j.foodqual.2015.02.007 Actions

Check-all-that-apply (CATA) questions for sensory product characterization by consumers: Investigations into the number of terms used in CATA questions

JOURNAL ARTICLE published June 2015 in Food Quality and Preference

Authors: Sara R. Jaeger | Michelle K. Beresford | Amy G. Paisley | Lucía Antúnez | Leticia Vidal | Rafael Silva Cadena | Ana Giménez | Gastón Ares

https://doi.org/10.1016/j.foodqual.2015.02.003 Actions

Our daily meat: Justification, moral evaluation and willingness to substitute

JOURNAL ARTICLE published March 2020 in Food Quality and Preference

Authors: Christina Hartmann | Michael Siegrist

https://doi.org/10.1016/j.foodqual.2019.103799 Actions

Editorial Board

JOURNAL ARTICLE published January 2019 in Food Quality and Preference

https://doi.org/10.1016/s0950-3293(18)30751-1 Actions

Editorial Board

JOURNAL ARTICLE published April 2019 in Food Quality and Preference

https://doi.org/10.1016/s0950-3293(18)31051-6 Actions

Relative sensitivity to bitter tastes—Threshold and suprathreshold relationships

JOURNAL ARTICLE published January 1993 in Food Quality and Preference

Authors: Y. Yokomukai | B.J. Cowart | G.K. Beauchamp

https://doi.org/10.1016/0950-3293(93)90393-k Actions

Fourth European Conference on Sensory and Consumer Research

JOURNAL ARTICLE published January 2010 in Food Quality and Preference

https://doi.org/10.1016/s0950-3293(09)00171-2 Actions

Optimization of reduced calorie tropical mixed fruits jam

JOURNAL ARTICLE published January 2001 in Food Quality and Preference

Authors: Aminah Abdullah | Tan Cheng Cheng

https://doi.org/10.1016/s0950-3293(00)00030-6 Actions

Consumer wants and use of ingredient and nutrition information for alcoholic drinks: A cross-cultural study in six EU countries

JOURNAL ARTICLE published January 2018 in Food Quality and Preference

Authors: Klaus G. Grunert | Sophie Hieke | Hans Jørn Juhl

https://doi.org/10.1016/j.foodqual.2017.08.005 Actions

Segmentation of consumers taking account of external data. A clustering of variables approach

JOURNAL ARTICLE published October 2002 in Food Quality and Preference

Authors: E. Vigneau | E.M. Qannari

https://doi.org/10.1016/s0950-3293(02)00048-4 Actions

Geometric and statistical techniques for projective mapping of chocolate chip cookies with a large number of consumers

JOURNAL ARTICLE published January 2021 in Food Quality and Preference

Authors: David Orden | Encarnación Fernández-Fernández | Marino Tejedor-Romero | Alejandra Martínez-Moraian

https://doi.org/10.1016/j.foodqual.2020.104068 Actions

Aims & Scope & Editorial Board

JOURNAL ARTICLE published September 2013 in Food Quality and Preference

https://doi.org/10.1016/s0950-3293(13)00061-x Actions

Sensory study on satiety of food

JOURNAL ARTICLE published January 1993 in Food Quality and Preference

Authors: M. Bertuccioli | E. Pagliarini | R. Crovetti

https://doi.org/10.1016/0950-3293(93)90342-4 Actions

Effect of fat and temperature on sensory profiles and pleasantness ratings of cheese soup

JOURNAL ARTICLE published January 1993 in Food Quality and Preference

Authors: P. Kähkönen | H. Tuorila | L. Hyvönen | H. Rita

https://doi.org/10.1016/0950-3293(93)90374-f Actions

II-1. Stimulus quantity, mouth size and perception of astringent intensity

JOURNAL ARTICLE published July 1996 in Food Quality and Preference

Authors: Carol J.Corrigan Thomas | Harry T. Lawless

https://doi.org/10.1016/s0950-3293(96)90217-7 Actions

34. Validation of sensory analysis of beef tenderness

JOURNAL ARTICLE published July 1996 in Food Quality and Preference

Authors: Marit Rødbotten | Per Lea | Kjell Ivar Hildrum

https://doi.org/10.1016/s0950-3293(96)90171-8 Actions
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