Factors influencing a college student population's intention to purchase meat-mushroom blended burgers
Publication date: Available online 31 December 2020Source: Food Quality and PreferenceAuthor(s): Giovanni Sogari, Jie Li, Qian Wang, Michele Lefebvre, Miguel I. Gómez, Cristina Mora (Source: Food Quality and Preference)
Source: Food Quality and Preference - January 1, 2021 Category: Food Science Source Type: research
An investigation of the stability of Free-Comment and Check-All-That-Apply in two consumer studies on red wines and milk chocolates
Publication date: Available online 22 December 2020Source: Food Quality and PreferenceAuthor(s): Benjamin Mahieu, Michel Visalli, Arnaud Thomas, Pascal Schlich (Source: Food Quality and Preference)
Source: Food Quality and Preference - December 23, 2020 Category: Food Science Source Type: research
Constructing healthy food names: On the sound symbolism of healthy food
Publication date: Available online 22 December 2020Source: Food Quality and PreferenceAuthor(s): Kosuke Motoki, Jaewoo Park, Abhishek Pathak, Charles Spence (Source: Food Quality and Preference)
Source: Food Quality and Preference - December 23, 2020 Category: Food Science Source Type: research
Perception and liking of yogurts with different degrees of granularity in relation to ethnicity, preferred oral processing and lingual tactile acuity
Publication date: Available online 22 December 2020Source: Food Quality and PreferenceAuthor(s): Jing Liu, Anne C. Bech, Sandra Stolzenbach Waehrens, Wender L.P. Bredie (Source: Food Quality and Preference)
Source: Food Quality and Preference - December 23, 2020 Category: Food Science Source Type: research
Importance of sensory quality signals in consumers’ food choice
Publication date: Available online 18 December 2020Source: Food Quality and PreferenceAuthor(s): Kristin Jürkenbeck, Achim Spiller (Source: Food Quality and Preference)
Source: Food Quality and Preference - December 19, 2020 Category: Food Science Source Type: research
Random presentation minimizes the effect of expectation on the Hedonic Threshold Methodology
Publication date: Available online 16 December 2020Source: Food Quality and PreferenceAuthor(s): Mila Marques Gamba, Tarcísio Lima Filho, Isabelle Vieira Torres, Suzana Maria Della Lucia, Valéria Paula Rodrigues Minim (Source: Food Quality and Preference)
Source: Food Quality and Preference - December 17, 2020 Category: Food Science Source Type: research
Is The Absolute Scaling Model The Basis For The 9-Point Hedonic Scale? Evidence From Poulson’s Stimulus Range Equalizing Bias
Publication date: Available online 11 December 2020Source: Food Quality and PreferenceAuthor(s): Yixun Xia, Noelia De Mingo, Jesús Mendez Martín, Julie Bodeau, Marine Perret, Fang Zhong, Michael O'Mahony (Source: Food Quality and Preference)
Source: Food Quality and Preference - December 12, 2020 Category: Food Science Source Type: research
Application of a panel Performance Reliability versus product Effect Size (PR-ES) framework: A protein powder case study
Publication date: Available online 7 December 2020Source: Food Quality and PreferenceAuthor(s): Carla Kuesten, Jian Bi (Source: Food Quality and Preference)
Source: Food Quality and Preference - December 9, 2020 Category: Food Science Source Type: research
Factors affecting detection of a bimodal sour-savory mixture and inter-individual umami taste perception
Publication date: April 2021Source: Food Quality and Preference, Volume 89Author(s): Anjelica M. Miranda, Michael Ingram, Tiffany M. Nuessle, Stephanie A. Santorico, Nicole L. Garneau (Source: Food Quality and Preference)
Source: Food Quality and Preference - December 6, 2020 Category: Food Science Source Type: research
Impact of mug shape and beverage volume on instant coffee perception
Publication date: Available online 1 December 2020Source: Food Quality and PreferenceAuthor(s): David Labbe, Andréas Rytz, Andrea Strube, Valérie Leloup (Source: Food Quality and Preference)
Source: Food Quality and Preference - December 2, 2020 Category: Food Science Source Type: research
Corrigendum to “Considering the application of a mixed reality context and consumer segmentation when evaluating emotional response to tea break snacks” [Food Qual. Prefer. 88 (2021) 104113]
Publication date: Available online 2 December 2020Source: Food Quality and PreferenceAuthor(s): Julia Y.Q. Low, Vivian H.F. Lin, Liang Jun Yeon, Joanne Hort (Source: Food Quality and Preference)
Source: Food Quality and Preference - December 2, 2020 Category: Food Science Source Type: research
Direct Mapping of Affective Pictures and Taste Words
Publication date: Available online 2 December 2020Source: Food Quality and PreferenceAuthor(s): Pei Liang, Jiayu Jiang, Liuqing Wei, Qingguo Ding (Source: Food Quality and Preference)
Source: Food Quality and Preference - December 2, 2020 Category: Food Science Source Type: research
Does the Origin of Inputs and Processing Matter? Evidence from Consumers’ Valuation for Craft Beer
Publication date: Available online 1 December 2020Source: Food Quality and PreferenceAuthor(s): Shady S. Atallah, Claudia Bazzani, Kim A. Ha, Rodolfo M. Nayga, Claudia Bazzani (Source: Food Quality and Preference)
Source: Food Quality and Preference - December 2, 2020 Category: Food Science Source Type: research
Segmenting Consumers Based on Sensory Acceptance Tests in Sensory Labs, Immersive Environments, and Natural Consumption Settings
Publication date: Available online 26 November 2020Source: Food Quality and PreferenceAuthor(s): Marcel Lichters, Robert Möslein, Marko Sarstedt, Andreas Scharf (Source: Food Quality and Preference)
Source: Food Quality and Preference - November 26, 2020 Category: Food Science Source Type: research
Validation of the Food Technology Neophobia Scale in a Chinese sample using exploratory and confirmatory factor analysis
Publication date: Available online 26 November 2020Source: Food Quality and PreferenceAuthor(s): Kirsty McKenzie, Debra Ann Metcalf, Anthony Saliba (Source: Food Quality and Preference)
Source: Food Quality and Preference - November 26, 2020 Category: Food Science Source Type: research
