Editorial Board

JOURNAL ARTICLE published January 2019 in Food Quality and Preference

Editorial Board

JOURNAL ARTICLE published April 2019 in Food Quality and Preference

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

Fourth European Conference on Sensory and Consumer Research

JOURNAL ARTICLE published January 2010 in Food Quality and Preference

Optimization of reduced calorie tropical mixed fruits jam

JOURNAL ARTICLE published January 2001 in Food Quality and Preference

Authors: Aminah Abdullah | Tan Cheng Cheng

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

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

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

Aims & Scope & Editorial Board

JOURNAL ARTICLE published September 2013 in Food Quality and Preference

Sensory study on satiety of food

JOURNAL ARTICLE published January 1993 in Food Quality and Preference

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

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

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

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

The fuzzy set theory: a helpful tool for the estimation of sensory properties of crusting sausage appearance by a single expert

JOURNAL ARTICLE published October 2002 in Food Quality and Preference

Authors: Irina Ioannou | Nathalie Perrot | Joseph Hossenlopp | Gilles Mauris | Gilles Trystram

The application of fuzzy logic in measuring consumption values: Using data of Chinese consumers buying imported fruit

JOURNAL ARTICLE published April 2007 in Food Quality and Preference

Authors: Ximing Sun | Ray Collins

Editorial Board

JOURNAL ARTICLE published September 2018 in Food Quality and Preference

Editorial

JOURNAL ARTICLE published January 2000 in Food Quality and Preference

Aims & Scope & Editorial Board

JOURNAL ARTICLE published July 2017 in Food Quality and Preference

I-25. Volatile flavor compounds affecting consumer acceptability of kiwi fruit flavor

JOURNAL ARTICLE published July 1996 in Food Quality and Preference

Authors: Janine M. Gilbert | Harry Young | Rod D. Ball | Shona H. Murray

Condiments—The sensorial profile of wine vinegar

JOURNAL ARTICLE published January 1993 in Food Quality and Preference

Authors: M.A. González-Viñas | P. Barba | M.S. Pérez-Coello | P.J. Martín-Alvarez | M.D. Cabezudo