An application of definitive screening designs (DSDs) to a food product optimization and adaptations to jones & nachtsheim methodology for fitting DSD models
Publication date: Available online 23 October 2020Source: Food Quality and PreferenceAuthor(s): Henrique Favre, Anselmo Chaves Neto (Source: Food Quality and Preference)
Source: Food Quality and Preference - October 24, 2020 Category: Food Science Source Type: research
Situational appropriateness of meat products, meat substitutes and meat alternatives as perceived by Dutch consumers
Publication date: Available online 23 October 2020Source: Food Quality and PreferenceAuthor(s): Johanna E. Elzerman, Lenneke Keulemans, Rosalie Sap, Pieternel A. Luning (Source: Food Quality and Preference)
Source: Food Quality and Preference - October 24, 2020 Category: Food Science Source Type: research
References to home-made and natural foods on the labels of ultra-processed products increase healthfulness perception and purchase intention: Insights for policy making
Publication date: Available online 23 October 2020Source: Food Quality and PreferenceAuthor(s): Gabriela Devia, Stefani Forli, Leticia Vidal, María Rosa Curutchet, Gastón Ares (Source: Food Quality and Preference)
Source: Food Quality and Preference - October 24, 2020 Category: Food Science Source Type: research
A sound brand name: The role of voiced consonants in pharmaceutical branding
Publication date: Available online 20 October 2020Source: Food Quality and PreferenceAuthor(s): Jaewoo Park, Kosuke Motoki, Abhishek Pathak, Charles Spence (Source: Food Quality and Preference)
Source: Food Quality and Preference - October 20, 2020 Category: Food Science Source Type: research
Larger serving size and seasoning’s role in consumer behaviors toward vegetables
Publication date: Available online 17 October 2020Source: Food Quality and PreferenceAuthor(s): Ly Luu Soo-Yeun Lee, Sharon Shelly Nickols-Richardson, Karen Chapman-Novakofski (Source: Food Quality and Preference)
Source: Food Quality and Preference - October 18, 2020 Category: Food Science Source Type: research
Effects of nutrition and sustainability claims on attention and choice: An eye-tracking study in the context of a choice experiment using granola bar concepts
Publication date: Available online 17 October 2020Source: Food Quality and PreferenceAuthor(s): Ellen J. Van Loo, Carola Grebitus, Wim Verbeke (Source: Food Quality and Preference)
Source: Food Quality and Preference - October 18, 2020 Category: Food Science Source Type: research
Forced Grouping: A new methodology to measure the similarity between products and predefined references
Publication date: Available online 17 October 2020Source: Food Quality and PreferenceAuthor(s): Anouk Nijhof, Lorin te Woerd, Jonathan Rason, Thierry Worch (Source: Food Quality and Preference)
Source: Food Quality and Preference - October 18, 2020 Category: Food Science Source Type: research
Intention to purchase wellbeing food among Korean consumers: An application of the Theory of Planned Behavior
Publication date: Available online 14 October 2020Source: Food Quality and PreferenceAuthor(s): Hui-Rang Lim, Soyoung An (Source: Food Quality and Preference)
Source: Food Quality and Preference - October 15, 2020 Category: Food Science Source Type: research
Anchoring effect in judgments of objective fact and subjective preference
Publication date: Available online 13 October 2020Source: Food Quality and PreferenceAuthor(s): Hanna Andersson, Fredrik Bökman, Marita Wallhagen, Mattias Holmgren, Patrik Sörqvist, Ulla Ahonen-Jonnarth (Source: Food Quality and Preference)
Source: Food Quality and Preference - October 13, 2020 Category: Food Science Source Type: research
Searching for the sound of premium beer
Publication date: Available online 10 October 2020Source: Food Quality and PreferenceAuthor(s): Paula Almiron, Francisco Barbosa Escobar, Abhishek Pathak, Charles Spence, Carlos Velasco (Source: Food Quality and Preference)
Source: Food Quality and Preference - October 10, 2020 Category: Food Science Source Type: research
Sonic food words influence the experience of beverage healthfulness
Publication date: March 2021Source: Food Quality and Preference, Volume 88Author(s): Christian Arroyo, Ana M. Arboleda (Source: Food Quality and Preference)
Source: Food Quality and Preference - October 9, 2020 Category: Food Science Source Type: research
Favoring plant instead of animal protein sources: Legitimation by authority, morality, rationality and story logic
Publication date: Available online 2 October 2020Source: Food Quality and PreferenceAuthor(s): Joop de Boer, Harry Aiking (Source: Food Quality and Preference)
Source: Food Quality and Preference - October 3, 2020 Category: Food Science Source Type: research
On the Bright Side: The Influence of Brightness on Overall Taste Intensity Perception
Publication date: Available online 2 October 2020Source: Food Quality and PreferenceAuthor(s): Kimberley van der Heijden, Anouk Festjens, Caroline Goukens (Source: Food Quality and Preference)
Source: Food Quality and Preference - October 3, 2020 Category: Food Science Source Type: research
Editorial Board
Publication date: January 2021Source: Food Quality and Preference, Volume 87Author(s): (Source: Food Quality and Preference)
Source: Food Quality and Preference - September 30, 2020 Category: Food Science Source Type: research
A sip of joy: Straw materials can influence emotional responses to, and sensory attributes of cold tea
Publication date: Available online 28 September 2020Source: Food Quality and PreferenceAuthor(s): Ragita C. Pramudya, Asmita Singh, Han-Seok Seo (Source: Food Quality and Preference)
Source: Food Quality and Preference - September 29, 2020 Category: Food Science Source Type: research
