Should emoji replace emotion words in questionnaire-based food-related consumer research?
Publication date: Available online 14 November 2020Source: Food Quality and PreferenceAuthor(s): Sara R. Jaeger, Leticia Vidal, Gastón Ares (Source: Food Quality and Preference)
Source: Food Quality and Preference - November 15, 2020 Category: Food Science Source Type: research
Are questionnaires the best way to measure emotions for food products and beverages?
Publication date: Available online 13 November 2020Source: Food Quality and PreferenceAuthor(s): Joachim J. Schouteten (Source: Food Quality and Preference)
Source: Food Quality and Preference - November 14, 2020 Category: Food Science Source Type: research
The Future of Consumer Neuroscience in Food Research
Publication date: Available online 13 November 2020Source: Food Quality and PreferenceAuthor(s): Michelle Murphy Niedziela, Kathryn Ambroze (Source: Food Quality and Preference)
Source: Food Quality and Preference - November 14, 2020 Category: Food Science Source Type: research
Americans’ acceptance of black soldier fly larvae as food for themselves, their dogs, and farmed animals
Publication date: Available online 13 November 2020Source: Food Quality and PreferenceAuthor(s): Jennifer E. Higa, Matthew B. Ruby, Paul Rozin (Source: Food Quality and Preference)
Source: Food Quality and Preference - November 13, 2020 Category: Food Science Source Type: research
Using implicit rather than explicit measures of emotions
Publication date: Available online 13 November 2020Source: Food Quality and PreferenceAuthor(s): René A. de Wijk, Lucas P.J.J. Noldus (Source: Food Quality and Preference)
Source: Food Quality and Preference - November 13, 2020 Category: Food Science Source Type: research
Consumer Preferences for New Fermented Food Products that Mix Animal and Plant Protein Sources
Publication date: Available online 10 November 2020Source: Food Quality and PreferenceAuthor(s): Anne Saint-Eve, Françoise Irlinger, Caroline Pénicaud, Isabelle Souchon, Stéphan Marette (Source: Food Quality and Preference)
Source: Food Quality and Preference - November 10, 2020 Category: Food Science Source Type: research
Individual differences in oral tactile sensitivity and gustatory fatty acid sensitivity and their relationship with fungiform papillae density, mouth behaviour and texture perception of a food model varying in fat
Publication date: Available online 10 November 2020Source: Food Quality and PreferenceAuthor(s): Xirui Zhou, Martin Yeomans Conceptualisation, Anna Thomas Conceptualisation, Peter Wilde Conceptualisation, Bruce Linter Conceptualisation, Lisa Methven (Source: Food Quality and Preference)
Source: Food Quality and Preference - November 10, 2020 Category: Food Science Source Type: research
Hardness sensitivity: are old, young, female and male subjects all equally sensitive?
Publication date: Available online 10 November 2020Source: Food Quality and PreferenceAuthor(s): Sharon Puleo, Marika Valentino, Paolo Masi, Rossella Di Monaco (Source: Food Quality and Preference)
Source: Food Quality and Preference - November 10, 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 6, 2020 Category: Food Science Source Type: research
Consumer valuation of carbon labeled protein-enriched burgers in European older adults
Publication date: Available online 5 November 2020Source: Food Quality and PreferenceAuthor(s): Ieben Broeckhoven, Wim Verbeke, Juan T. Cardona, Stijn Speelman, Yung Hung (Source: Food Quality and Preference)
Source: Food Quality and Preference - November 6, 2020 Category: Food Science Source Type: research
The narcissistic wine consumer: How Social Attractiveness Associated with Wine Prompts Narcissists to Engage in Wine Consumption
Publication date: Available online 3 November 2020Source: Food Quality and PreferenceAuthor(s): Renaud Lunardo, David A. Jaud, Armando Maria Corsi (Source: Food Quality and Preference)
Source: Food Quality and Preference - November 3, 2020 Category: Food Science Source Type: research
Considering the application of a mixed reality context and consumer segmentation when evaluating emotional response to tea break snacks
Publication date: Available online 3 November 2020Source: Food Quality and PreferenceAuthor(s): Julia YQ Low, Vivian HF Lin, Liang Jun Yeon, Joanne Hort (Source: Food Quality and Preference)
Source: Food Quality and Preference - November 3, 2020 Category: Food Science Source Type: research
Individual differences in responsiveness to oral sensations and odours with chemesthetic activity: relationships between sensory modalities and impact on the hedonic response
Publication date: Available online 28 October 2020Source: Food Quality and PreferenceAuthor(s): Maria Piochi, Caterina Dinnella, Sara Spinelli, Erminio Monteleone, Luisa Torri (Source: Food Quality and Preference)
Source: Food Quality and Preference - October 28, 2020 Category: Food Science Source Type: research
A tale of 3 scales: How do the 9-pt, Labeled Affective Magnitude, and unstructured Visual Analog scales differentiate real product sets of fresh berries?
Publication date: Available online 28 October 2020Source: Food Quality and PreferenceAuthor(s): Henry F. Yeung, Kumpol Homwongpanich, Elizabeth Michniuk, Dominic Rovai, Massimo Migliore, Amy Lammert, Jacob Lahne (Source: Food Quality and Preference)
Source: Food Quality and Preference - October 28, 2020 Category: Food Science Source Type: research
Approach and Avoidance Motivation and Interest in New Foods: Introducing a Measure of the Motivation to Eat New Foods
Publication date: Available online 26 October 2020Source: Food Quality and PreferenceAuthor(s): John B. Nezlek, Catherine A. Forestell, Marzena Cypryanska (Source: Food Quality and Preference)
Source: Food Quality and Preference - October 27, 2020 Category: Food Science Source Type: research
