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: Available online 30 July 2020Source: Food Quality and PreferenceAuthor(s): Ching Yue Chow, Reisya Rizki Riantiningtyas, Helle Sørensen, Michael Bom Frøst (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 31, 2020 Category: Food Science Source Type: research
Comparison of Food Values for Consumers’ Preferences on Imported Fruits and Vegetables within Japan, Taiwan, and Indonesia
Publication date: Available online 29 July 2020Source: Food Quality and PreferenceAuthor(s): Shang-Ho Yang, Bella Pebriyani Panjaitan, Kiyokazu Ujiie, Jong-Wen Wann, Dennis Chen (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 29, 2020 Category: Food Science Source Type: research
Common bitter stimuli show differences in their temporal profiles before and after swallowing
Publication date: Available online 29 July 2020Source: Food Quality and PreferenceAuthor(s): Molly J. Higgins, Jacob T. Gipple, John E. Hayes (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 29, 2020 Category: Food Science Source Type: research
́Evaluation of trigeminal pungency perception of allyl isothiocyanate – A Time Intensity (TI) studý
Publication date: Available online 24 July 2020Source: Food Quality and PreferenceAuthor(s): Sabrina Eib, Désirée Janet Schneider, Oliver Hensel, Ingrid Seuß-Baum (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 25, 2020 Category: Food Science Source Type: research
Referent product information from a credible source: How Front Line Employees can stimulate acceptance of incrementally new food products
Publication date: Available online 21 July 2020Source: Food Quality and PreferenceAuthor(s): J. Nijssen Edwin, J. Reinders Machiel, Banovic Marija (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 22, 2020 Category: Food Science Source Type: research
Cross-modal Effect of Vanilla Aroma on Sweetness of Different Sweeteners among Chinese and Danish Consumers
Publication date: Available online 22 July 2020Source: Food Quality and PreferenceAuthor(s): Anne S. Bertelsen, Yan Zeng, Line A. Mielby, Yuan-Xia Sun, Derek V. Byrne, Ulla Kidmose (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 22, 2020 Category: Food Science Source Type: research
Role of unfamiliarity and information on consumers’ willingness to try new healthy foods
Publication date: Available online 22 July 2020Source: Food Quality and PreferenceAuthor(s): Sujatha Manohar, Varisha Rehman, Bharadhwaj Sivakumaran (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 22, 2020 Category: Food Science Source Type: research
Influence of Culture on Social Representation of Wines produced by Various Methods: Natural, Organic and Conventional
Publication date: Available online 21 July 2020Source: Food Quality and PreferenceAuthor(s): Isabel Urdapilleta, Samuel Demarchi, Wendy V. Parr (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 22, 2020 Category: Food Science Source Type: research
Consumers’ Willingness to Pay for Upcycled Foods
Publication date: Available online 18 July 2020Source: Food Quality and PreferenceAuthor(s): Siddharth Bhatt, Hongjun Ye, Jonathan Deutsch, Hasan Ayaz, Rajneesh Suri (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 18, 2020 Category: Food Science Source Type: research
Long vowel sounds induce expectations of sweet tastes
Publication date: Available online 18 July 2020Source: Food Quality and PreferenceAuthor(s): Gemma Anne Calvert, Kosuke Motoki (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 18, 2020 Category: Food Science Source Type: research
Cross-validation of the Entomophagy Attitude Questionnaire (EAQ): A study in China on eaters and non-eaters
Publication date: Available online 17 July 2020Source: Food Quality and PreferenceAuthor(s): Fabio Verneau, Yanfeng Zhou, Mario Amato, Klaus G. Grunert, Francesco La Barbera (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 17, 2020 Category: Food Science Source Type: research
Representational and Sensory cues as Drivers of Individual Differences in Expert Quality Assessment of Red Wines
Publication date: Available online 16 July 2020Source: Food Quality and PreferenceAuthor(s): André F. Caissie, Laurent Riquier, Gilles De Revel, Sophie Tempere (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 17, 2020 Category: Food Science Source Type: research
The Influence of Stimulus Concentration and Odor Intensity on Relaxing and Stimulating Perceived Properties of Odors
Publication date: Available online 15 July 2020Source: Food Quality and PreferenceAuthor(s): Alessia Baccarani, Gérard Brand, Catherine Dacremont, Dominique Valentin, Renaud Brochard (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 15, 2020 Category: Food Science Source Type: research
How cartoon characters and claims influence children’s attitude towards a snack vegetable – An explorative cross-cultural comparison between Indonesia and Denmark
Publication date: Available online 15 July 2020Source: Food Quality and PreferenceAuthor(s): Valerie Hémar-Nicolas, Hanum Putri Hapsari, Stephanie Angka, Annemarie Olsen (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 15, 2020 Category: Food Science Source Type: research
Individual differences underlying food intake and liking in semisolid foods
Publication date: Available online 15 July 2020Source: Food Quality and PreferenceAuthor(s): Paula Varela, Ana Carolina Mosca, Quoc Cuong Nguyen, Jean A McEwan, Ingunn Berget (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 15, 2020 Category: Food Science Source Type: research
