“I’m eating healthy now”: The relationship between perceived behavior change and diet
Publication date: Available online 24 November 2020Source: Food Quality and PreferenceAuthor(s): Hermann Szymczak, Lucas Keller, Luka J. Debbeler, Josianne Kollmann, Nadine C. Lages, Gudrun Sproesser, Peter M. Gollwitzer, Harald T. Schupp, Britta Renner (Source: Food Quality and Preference)
Source: Food Quality and Preference - November 26, 2020 Category: Food Science Source Type: research
The influence of musical song and package labeling on the acceptance and purchase intention of craft and industrial beers: a case study
Publication date: Available online 24 November 2020Source: Food Quality and PreferenceAuthor(s): Solciaray Cardoso Soares Estefan de Paula, Lucas Zuim, Matheus Custódio de Paula, Michelle Florenzano Mota, Tarcísio Lima Filho, Suzana Maria Della Lucia (Source: Food Quality and Preference)
Source: Food Quality and Preference - November 26, 2020 Category: Food Science Source Type: research
Factors affecting detection of bimodal sour-savory mixture and inter-individual umami taste perception
Publication date: Available online 24 November 2020Source: Food Quality and PreferenceAuthor(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 - November 26, 2020 Category: Food Science Source Type: research
Comparing temporal sensory product profile data obtained from expert and consumer panels and evaluating the value of a multiple sip TCATA approach
Publication date: Available online 25 November 2020Source: Food Quality and PreferenceAuthor(s): N.R.P. Maheeka Weerawarna, A. Jonathan R. Godfrey, Ashling Ellis, Joanne Hort (Source: Food Quality and Preference)
Source: Food Quality and Preference - November 26, 2020 Category: Food Science Source Type: research
Food & meal decision making in lockdown: How and who has Covid-19 affected?
Publication date: Available online 25 November 2020Source: Food Quality and PreferenceAuthor(s): Sarah Snuggs, Sophie McGregor (Source: Food Quality and Preference)
Source: Food Quality and Preference - November 26, 2020 Category: Food Science Source Type: research
Identifying temporal drivers of liking and satiation based on temporal sensory descriptions and consumer ratings
Publication date: Available online 25 November 2020Source: Food Quality and PreferenceAuthor(s): Quoc Cuong Nguyen, Paula Varela (Source: Food Quality and Preference)
Source: Food Quality and Preference - November 26, 2020 Category: Food Science Source Type: research
The Effect of Perspectives in Food Pictures on unhealthy Food Choices
Publication date: Available online 25 November 2020Source: Food Quality and PreferenceAuthor(s): Eva Meersseman, Iris Vermeir, Maggie Geuens (Source: Food Quality and Preference)
Source: Food Quality and Preference - November 26, 2020 Category: Food Science Source Type: research
The Whole Beast: consumers’ perceptions of and willingness-to-eat animal by-products
Publication date: Available online 25 November 2020Source: Food Quality and PreferenceAuthor(s): Angela Bearth, Kewalin Khunnutchanart, Oriana Gasser, Nicole Hasler (Source: Food Quality and Preference)
Source: Food Quality and Preference - November 26, 2020 Category: Food Science Source Type: research
Effect of co-eating on unfamiliar food intake among Japanese young adults
Publication date: Available online 20 November 2020Source: Food Quality and PreferenceAuthor(s): Atsushi Kimura, Hiroko Tokunaga, Hiroki Sasaki, Masaki Shuzo, Naoki Mukawa, Yuji Wada (Source: Food Quality and Preference)
Source: Food Quality and Preference - November 20, 2020 Category: Food Science Source Type: research
Editorial Board
Publication date: March 2021Source: Food Quality and Preference, Volume 88Author(s): (Source: Food Quality and Preference)
Source: Food Quality and Preference - November 20, 2020 Category: Food Science Source Type: research
Additive trees for the categorization of a large number of objects, with bootstrapping strategy for stability assessment. Application to the free sorting of wine odor terms
Publication date: Available online 19 November 2020Source: Food Quality and PreferenceAuthor(s): L. Koenig, V. Cariou, R. Symoneaux, C. Coulon-Leroy, E. Vigneau (Source: Food Quality and Preference)
Source: Food Quality and Preference - November 19, 2020 Category: Food Science Source Type: research
Consumer understanding of sustainability concept in agricultural products
Publication date: Available online 19 November 2020Source: Food Quality and PreferenceAuthor(s): Paola Sánchez-Bravo, V. Edgar Chambers, Luis Noguera-Artiaga, Esther Sendra, Edgar Chambers, Ángel A. Carbonell-Barrachina (Source: Food Quality and Preference)
Source: Food Quality and Preference - November 19, 2020 Category: Food Science Source Type: research
Are unconscious emotions important in product assessment? How can we access them?
Publication date: Available online 18 November 2020Source: Food Quality and PreferenceAuthor(s): David M.H. Thomson, Toby Coates (Source: Food Quality and Preference)
Source: Food Quality and Preference - November 18, 2020 Category: Food Science Source Type: research
Coffee and tea choices and intake patterns in 20-to-40 year old adults
Publication date: Available online 6 November 2020Source: Food Quality and PreferenceAuthor(s): Joanna Mikołajczyk-Stecyna, Anna M. Malinowska, Monika Mlodzik-Czyzewska, Agata Chmurzynska (Source: Food Quality and Preference)
Source: Food Quality and Preference - November 15, 2020 Category: Food Science Source Type: research
On the contribution of the senses to food emotional experience
Publication date: Available online 14 November 2020Source: Food Quality and PreferenceAuthor(s): M Dantec, M Mantel, J Lafraire, C Rouby, M Bensafi (Source: Food Quality and Preference)
Source: Food Quality and Preference - November 15, 2020 Category: Food Science Source Type: research
