Using Free-Comment with consumers to obtain temporal sensory descriptions of products
Publication date: Available online 26 June 2020Source: Food Quality and PreferenceAuthor(s): Benjamin Mahieu, Michel Visalli, Arnaud Thomas, Pascal Schlich (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 27, 2020 Category: Food Science Source Type: research
Editorial Board
Publication date: October 2020Source: Food Quality and Preference, Volume 85Author(s): (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 27, 2020 Category: Food Science Source Type: research
Consumers’ associations with herbal infusions and home preparation practices
Publication date: Available online 24 June 2020Source: Food Quality and PreferenceAuthor(s): C. Rocha, A.P. Moura, L.M. Cunha (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 24, 2020 Category: Food Science Source Type: research
The Hedonic Thresholds Methodology Varying Two Stimuli: Extending the range of sensory threshold applications
Publication date: Available online 22 June 2020Source: Food Quality and PreferenceAuthor(s): Tarcísio Lima Filho, Louise Bergamin Athayde de Souza, Suzana Maria Della Lucia, Luis Antônio Minim, Valéria Paula Rodrigues Minim (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 24, 2020 Category: Food Science Source Type: research
Co-occurrence networks of Twitter content after manual or automatic processing. A case-study on “gluten-free”
Publication date: December 2020Source: Food Quality and Preference, Volume 86Author(s): Patricia Puerta, Laura Laguna, Leticia Vidal, Gastón Ares, Susana Fiszman, Amparo Tárrega (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 21, 2020 Category: Food Science Source Type: research
Examining trust in consumers as new food co-creators: Does the communicator matter?
Publication date: Available online 16 June 2020Source: Food Quality and PreferenceAuthor(s): Lina Fogt Jacobsen, Ana Alina Tudoran, Marian Garcia Martinez (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 18, 2020 Category: Food Science Source Type: research
Sample temperatures can modulate both emotional responses to and sensory attributes of tomato soup samples
Publication date: Available online 17 June 2020Source: Food Quality and PreferenceAuthor(s): Asmita Singh, Han-Seok Seo (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 18, 2020 Category: Food Science Source Type: research
Can children use temporal sensory methods to describe visual stimuli and food stimuli?
Publication date: Available online 16 June 2020Source: Food Quality and PreferenceAuthor(s): Ana Laura Velázquez, Leticia Vidal, Paula Varela, Gastón Ares (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 16, 2020 Category: Food Science Source Type: research
The relationship between children’s and mothers’ vegetable liking in chile, china and the united states
Publication date: Available online 16 June 2020Source: Food Quality and PreferenceAuthor(s): Karinna Estay, Shuliang Pan, Fang Zhong, Jean-Xavier Guinard (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 16, 2020 Category: Food Science Source Type: research
On the Epidemic of Food Waste: Idealized Prototypes and the Aversion to Misshapen Fruits and Vegetables
Publication date: Available online 16 June 2020Source: Food Quality and PreferenceAuthor(s): Sean T. Hingston, Theodore J. Noseworthy (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 16, 2020 Category: Food Science Source Type: research
An exploratory consumer study of 3D printed food perception in a real-life military setting
Publication date: Available online 16 June 2020Source: Food Quality and PreferenceAuthor(s): Sophie Caulier, Esmée Doets, Martijn Noort (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 16, 2020 Category: Food Science Source Type: research
True colours: Advantages and challenges of virtual reality in a sensory science experiment on the influence of colour on flavour identification
Publication date: Available online 12 June 2020Source: Food Quality and PreferenceAuthor(s): Jeanine Ammann, Michelle Stucki, Michael Siegrist (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 12, 2020 Category: Food Science Source Type: research
Co-occurrence networks of Twitter content after manual or automatic processing. A case- study on “gluten-free”
Publication date: Available online 11 June 2020Source: Food Quality and PreferenceAuthor(s): Patricia Puerta, Laura Laguna, Leticia Vidal, Gastón Ares, Susana Fiszman Conceptualizacion, Amparo Tárrega (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 11, 2020 Category: Food Science Source Type: research
Development and pilot testing of a questionnaire to assess sensory quality control (SQC) knowledge, attitudes and practices (KAP) of food company employees
Publication date: Available online 9 June 2020Source: Food Quality and PreferenceAuthor(s): Ogheneyoma Onojakpor, Henrietta L. De Kock (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 10, 2020 Category: Food Science Source Type: research
Temporal Dominance of Sensations paired with dynamic wanting in an ad libitum setting: a new method of sensory evaluation with consumers for a better understanding of beer drinkability
Publication date: Available online 10 June 2020Source: Food Quality and PreferenceAuthor(s): Takahiro Wakihira, Seiko Miyashita, Minoru Kobayashi, Kazuhiko Uemura, Pascal Schlich (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 10, 2020 Category: Food Science Source Type: research
