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Showing results for ISSN matching 0950-3293

Highlight of important product characteristics for consumers. Comparison of three sensory descriptive methods performed by consumers

JOURNAL ARTICLE published July 2011 in Food Quality and Preference

Authors: Bénédicte Veinand | Caroline Godefroy | Christel Adam | Julien Delarue

https://doi.org/10.1016/j.foodqual.2011.02.011 Actions

Analyzing consumers’ Profile of Mood States (POMS) data using the proportional odds model (POM) for clustered or repeated observations and R package ‘repolr’

JOURNAL ARTICLE published October 2017 in Food Quality and Preference

Authors: Carla Kuesten | Jian Bi | Herbert L. Meiselman

https://doi.org/10.1016/j.foodqual.2017.04.014 Actions

Affective same-different discrimination tests for assessing consumer discriminability between milks with subtle differences

JOURNAL ARTICLE published June 2010 in Food Quality and Preference

Authors: Ji Eun Chae | Young-Mi Lee | Hye-Seong Lee

https://doi.org/10.1016/j.foodqual.2009.10.005 Actions

Diagonal or vertical? An empirical study of the impact of food brand logo orientation on consumers’ food perception and food attitude

JOURNAL ARTICLE published December 2020 in Food Quality and Preference

Authors: Shouwei Li | Ping Liu | Rui Zhou

https://doi.org/10.1016/j.foodqual.2020.103985 Actions

The effect of product–context appropriateness on emotion associations in evoked eating occasions

JOURNAL ARTICLE published March 2015 in Food Quality and Preference

Authors: Betina Piqueras-Fiszman | Sara R. Jaeger

https://doi.org/10.1016/j.foodqual.2014.08.008 Actions

Food neophobia is related to factors associated with functional food consumption in older adults

JOURNAL ARTICLE published April 2015 in Food Quality and Preference

Authors: Laura M. Stratton | Meagan N. Vella | Judy Sheeshka | Alison M. Duncan

https://doi.org/10.1016/j.foodqual.2014.11.008 Actions

Surprise labels increase indulgent food portion size choice

JOURNAL ARTICLE published July 2020 in Food Quality and Preference

Research funded by Netherlands Organization for Scientific Research (016.VIDI.185.075)

Authors: Anika Schumacher | Caroline Goukens | Kelly Geyskens

https://doi.org/10.1016/j.foodqual.2020.103919 Actions

Does food-drink pairings affect appetitive processing of food cues with different rewarding properties? Evidence from subjective, behavioral, and neural measures

JOURNAL ARTICLE published July 2019 in Food Quality and Preference

Authors: Giulia Buodo | Rino Rumiati | Lorella Lotto | Michela Sarlo

https://doi.org/10.1016/j.foodqual.2019.03.003 Actions

Consumer acceptance measurement focusing on a specified sensory attribute of products: Can the attribute-specified degree of satisfaction-difference (DOSD) method replace hedonic scaling?

JOURNAL ARTICLE published July 2019 in Food Quality and Preference

Authors: Min-A Kim | Danielle van Hout | Elizabeth H. Zandstra | Hye-Seong Lee

https://doi.org/10.1016/j.foodqual.2019.03.009 Actions

The path analysis method of eliminating preferred stimuli (PAMEPS) as a means to determine foam preferences for lagers in European judges based upon image assessment

JOURNAL ARTICLE published October 2003 in Food Quality and Preference

Authors: John E. Smythe | Charles W. Bamforth

https://doi.org/10.1016/s0950-3293(02)00133-7 Actions

The influence of sensory and packaging cues on both liking and emotional, abstract and functional conceptualisations

JOURNAL ARTICLE published September 2013 in Food Quality and Preference

Authors: M. Ng | C. Chaya | J. Hort

https://doi.org/10.1016/j.foodqual.2013.03.006 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

Packaging information as a modulator of consumers’ perception of enriched and reduced-calorie biscuits in tasting and non-tasting tests

JOURNAL ARTICLE published September 2012 in Food Quality and Preference

Authors: E. Carrillo | P. Varela | S. Fiszman

https://doi.org/10.1016/j.foodqual.2012.02.005 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

Application of the Food Choice Questionnaire across cultures: Systematic review of cross-cultural and single country studies

JOURNAL ARTICLE published March 2018 in Food Quality and Preference

Authors: Luís Miguel Cunha | Diva Cabral | Ana Pinto Moura | Maria Daniel Vaz de Almeida

https://doi.org/10.1016/j.foodqual.2017.10.007 Actions

Motives for luxury seafood consumption in first-tier cities in China

JOURNAL ARTICLE published January 2020 in Food Quality and Preference

Authors: Ou Wang | Simon Somogyi

https://doi.org/10.1016/j.foodqual.2019.103780 Actions

Randomization of CATA attributes: Should attribute lists be allocated to assessors or to samples?

JOURNAL ARTICLE published March 2016 in Food Quality and Preference

Authors: Michael Meyners | John C. Castura

https://doi.org/10.1016/j.foodqual.2015.09.014 Actions

Trained vs. consumer panels for analytical testing: Fueling a long lasting debate in the field

JOURNAL ARTICLE published October 2017 in Food Quality and Preference

Authors: Gastón Ares | Paula Varela

https://doi.org/10.1016/j.foodqual.2016.10.006 Actions

A new index for predicting differences in repeatability of Time-Intensity curves: Time-Intensity Reliability Index (TI-RI)

JOURNAL ARTICLE published September 2019 in Food Quality and Preference

Research funded by Ministry of Economy and Competitiveness (AGL2016-78936R)

Authors: Carolina Chaya | Celia Criado | María Ángeles Pozo-Bayón | Andrea Echevarrías-Marco | Amanda Dupas de Matos

https://doi.org/10.1016/j.foodqual.2019.03.013 Actions

Oral processing behavior and dynamic sensory perception of composite foods: Toppings assist saliva in bolus formation

JOURNAL ARTICLE published January 2019 in Food Quality and Preference

Authors: Arianne van Eck | Niels Hardeman | Niki Karatza | Vincenzo Fogliano | Elke Scholten | Markus Stieger

https://doi.org/10.1016/j.foodqual.2018.05.009 Actions
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