The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumers
Publication date: Available online 14 July 2020Source: Food Quality and PreferenceAuthor(s): L. Laguna, S. Fiszman, P. Puerta, C. Chaya, A. Tárrega (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 15, 2020 Category: Food Science Source Type: research
Japanese toddlers prefer the scent of soy sauce to that of honey with a sweet drink
Publication date: Available online 10 July 2020Source: Food Quality and PreferenceAuthor(s): Nobu Shirai, Chizuru Take Homma, Chinatsu Kon, Tomoko Imura, Yuji Wada (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 10, 2020 Category: Food Science Source Type: research
How do consumers describe cool climate wines using projective mapping and ultra-flash profile?
Publication date: Available online 10 July 2020Source: Food Quality and PreferenceAuthor(s): Lydia Hayward, Heather Jantzi, Amy Smith, Matthew B. McSweeney (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 10, 2020 Category: Food Science Source Type: research
Effect of thinking style and consumption purpose on food choice: A case study with yogurt using a discrete choice experiment and eye-tracking
Publication date: Available online 8 July 2020Source: Food Quality and PreferenceAuthor(s): Min-A Kim, Hye-Jong Yoo, Gastón Ares, Hye-Seong Lee (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 9, 2020 Category: Food Science Source Type: research
Dynamic texture perception in plant-based yogurt alternatives: identifying temporal drivers of liking by TDS
Publication date: Available online 9 July 2020Source: Food Quality and PreferenceAuthor(s): Maija Greis, Taru Sainio, Kati Katina, Amanda J. Kinchla, Alissa Nolden, Riitta Partanen, Laila Seppä (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 9, 2020 Category: Food Science Source Type: research
Small change, big change – Increasing attention with product package variations
Publication date: December 2020Source: Food Quality and Preference, Volume 86Author(s): Sophie Lacoste-Badie, Junwei Yu, Olivier Droulers (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 8, 2020 Category: Food Science Source Type: research
The effects of noise control in coffee tasting experiences
Publication date: Available online 4 July 2020Source: Food Quality and PreferenceAuthor(s): Luis Bravo-Moncayo, Felipe Reinoso-Carvalho, Carlos Velasco (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 5, 2020 Category: Food Science Source Type: research
“I prepared my own carrots”. The effect of participation in an out-of-home cooking session on Dutch 4-6-year-old children’s vegetable consumption
Publication date: Available online 4 July 2020Source: Food Quality and PreferenceAuthor(s): Gertrude G. Zeinstra, Milou Vrijhof, Stefanie Kremer (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 5, 2020 Category: Food Science Source Type: research
How is satisfaction with food-related life conceptualized? A comparison between parents and their adolescent children in dual-headed households
Publication date: Available online 4 July 2020Source: Food Quality and PreferenceAuthor(s): Berta Schnettler, Clementina Hueche, Joel Andrades, Gastón Ares, Horacio Miranda, Ligia Orellana, Klaus G. Grunert (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 5, 2020 Category: Food Science Source Type: research
The Congruence Effect of Food Shape and Name Typeface on Consumers’ Food Preferences
Publication date: Available online 3 July 2020Source: Food Quality and PreferenceAuthor(s): Shan Li, Yuan Zeng, Shoujiang Zhou (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 3, 2020 Category: Food Science Source Type: research
Do Vegetarians Feel Bad? Examining the Association Between Eating Vegetarian and Subjective Well-Being in Two Representative Samples
Publication date: Available online 2 July 2020Source: Food Quality and PreferenceAuthor(s): Tamara M. Pfeiler, Boris Egloff (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 2, 2020 Category: Food Science Source Type: research
Validation of food visual attribute perception in virtual reality
Publication date: Available online 30 June 2020Source: Food Quality and PreferenceAuthor(s): Maëlle-Ahou Gouton, Catherine Dacremont, Gilles Trystram, David Blumenthal (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 1, 2020 Category: Food Science Source Type: research
Small change, big change –Increasing attention with product package variations
Publication date: Available online 30 June 2020Source: Food Quality and PreferenceAuthor(s): Sophie Lacoste-Badie, Junwei Yu, Olivier Droulers (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 30, 2020 Category: Food Science Source Type: research
Can children use temporal sensory methods to describe visual and food stimuli?
Publication date: December 2020Source: Food Quality and Preference, Volume 86Author(s): Ana Laura Velázquez, Leticia Vidal, Paula Varela, Gastón Ares (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 30, 2020 Category: Food Science Source Type: research
How children approach a CATA test influences the outcome. Insights on ticking styles from two case studies with 6-9-year old children
Publication date: Available online 26 June 2020Source: Food Quality and PreferenceAuthor(s): Martina Galler, Tormod Næs, Valérie L. Almli, Paula Varela (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 27, 2020 Category: Food Science Source Type: research
