Impact of salt reduction interventions on salt taste sensitivity and liking, a cluster randomized controlled trial
Publication date: Available online 18 August 2020Source: Food Quality and PreferenceAuthor(s): N.L. Riis, K.S. Bjoernsbo, U. Toft, E. Trolle, G. Hyldig, I.E. Hartley, R. Keast, A.D. Lassen (Source: Food Quality and Preference)
Source: Food Quality and Preference - August 19, 2020 Category: Food Science Source Type: research
Importance of additional information, as a complement to information coming from packaging, to promote meat substitutes: A case study on a sausage based on vegetable proteins
Publication date: Available online 15 August 2020Source: Food Quality and PreferenceAuthor(s): Christophe Martin, Christine Lange, Stéphan Marette (Source: Food Quality and Preference)
Source: Food Quality and Preference - August 15, 2020 Category: Food Science Source Type: research
Consumer segmentation based on situational appropriateness ratings: Partial replication and extension
Publication date: Available online 15 August 2020Source: Food Quality and PreferenceAuthor(s): Sara R. Jaeger, Christina M. Roigard, Grace Ryan, David Jin, Davide Giacalone (Source: Food Quality and Preference)
Source: Food Quality and Preference - August 15, 2020 Category: Food Science Source Type: research
Importance influence beliefs in organic food attributes?
Publication date: Available online 15 August 2020Source: Food Quality and PreferenceAuthor(s): Kofi Britwum, John C. Bernard, Sara E. Albrecht (Source: Food Quality and Preference)
Source: Food Quality and Preference - August 15, 2020 Category: Food Science Source Type: research
How does animal welfare taste? Combining sensory and choice experiments to evaluate willingness to pay for animal welfare pork
Publication date: Available online 13 August 2020Source: Food Quality and PreferenceAuthor(s): Sabine Gross, Megan E. Waldrop, Jutta Roosen (Source: Food Quality and Preference)
Source: Food Quality and Preference - August 14, 2020 Category: Food Science Source Type: research
Effects of “craft” vs. “traditional” labels to beer consumers with different flavor preferences: A comprehensive multi-response approach
Publication date: January 2021Source: Food Quality and Preference, Volume 87Author(s): Sara R. Jaeger, Thierry Worch, Tracey Phelps, David Jin, Armand V. Cardello (Source: Food Quality and Preference)
Source: Food Quality and Preference - August 14, 2020 Category: Food Science Source Type: research
Positioning of Design Elements on the Packaging of Frozen Convenience Food and Consumers’ Levels of Attention: An Experiment Using Pizza Boxes
Publication date: Available online 5 August 2020Source: Food Quality and PreferenceAuthor(s): Aline Amaral Leal Barbosa, Jadielson Alves de Moura, Denise Dumke de Medeiros (Source: Food Quality and Preference)
Source: Food Quality and Preference - August 13, 2020 Category: Food Science Source Type: research
Differences in salivary flow and composition between age groups are correlated to dynamic retronasal aroma perception during wine consumption
Publication date: Available online 7 August 2020Source: Food Quality and PreferenceAuthor(s): Celia Criado, Carolina Muñoz-González, María Ángeles Pozo-Bayón (Source: Food Quality and Preference)
Source: Food Quality and Preference - August 13, 2020 Category: Food Science Source Type: research
Effect of consumers’ origin on perceived sensory quality, liking and liking drivers: a cross-cultural study on European cheeses
Publication date: Available online 12 August 2020Source: Food Quality and PreferenceAuthor(s): Mónica Ojeda, Iñaki Etaio, Dominique Valentin, Catherine Dacremont, Mario Zannoni, Tuomo Tupasela, Leena Lilleberg, Francisco José Pérez-Elortondo (Source: Food Quality and Preference)
Source: Food Quality and Preference - August 13, 2020 Category: Food Science Source Type: research
Editorial Board
Publication date: December 2020Source: Food Quality and Preference, Volume 86Author(s): (Source: Food Quality and Preference)
Source: Food Quality and Preference - August 13, 2020 Category: Food Science Source Type: research
Evaluation of trigeminal pungency perception of allyl isothiocyanate – A time intensity (TI) study
Publication date: January 2021Source: Food Quality and Preference, Volume 87Author(s): Sabrina Eib, Désirée Janet Schneider, Oliver Hensel, Ingrid Seuß-Baum (Source: Food Quality and Preference)
Source: Food Quality and Preference - August 13, 2020 Category: Food Science Source Type: research
School children cooking and eating insects as part of a teaching program – Effects of cooking, insect type, tasting order and food neophobia on hedonic response
Publication date: January 2021Source: Food Quality and Preference, Volume 87Author(s): Ching-Yue Chow, Reisya Rizki Riantiningtyas, Helle Sørensen, Michael Bom Frøst (Source: Food Quality and Preference)
Source: Food Quality and Preference - August 13, 2020 Category: Food Science Source Type: research
A brief nudge or education intervention delivered online can increase willingness to order a beef-mushroom burger
Publication date: Available online 2 August 2020Source: Food Quality and PreferenceAuthor(s): Elvira Prusaczyk, Megan Earle, Gordon Hodson (Source: Food Quality and Preference)
Source: Food Quality and Preference - August 3, 2020 Category: Food Science Source Type: research
The Asymmetrical Effects of Emotional Loneliness vs. Social Loneliness on Consumers’ Food Preferences
Publication date: Available online 31 July 2020Source: Food Quality and PreferenceAuthor(s): Ruby Saine, Miao Zhao (Source: Food Quality and Preference)
Source: Food Quality and Preference - August 1, 2020 Category: Food Science Source Type: research
Effects of “craft” vs. “traditional” labels among beer consumers with different flavor preferences: A comprehensive multi-response approach
Publication date: Available online 31 July 2020Source: Food Quality and PreferenceAuthor(s): Sara R. Jaeger, Thierry Worch, Tracey Phelps, David Jin, Armand V. Cardello (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 31, 2020 Category: Food Science Source Type: research
