Tasting atmospherics: Taste associations with colour parameters of coffee shop interiors
Publication date: Available online 15 June 2021Source: Food Quality and PreferenceAuthor(s): Kosuke Motoki, Aika Takahashi, Charles Spence (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 16, 2021 Category: Food Science Source Type: research
Taste perceptions mediate the effect of a health goal on food choice
Publication date: Available online 12 June 2021Source: Food Quality and PreferenceAuthor(s): Marija Banovic, Jessica Aschemann-Witzel, Rosires Deliza (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 13, 2021 Category: Food Science Source Type: research
The effect of the nutri-score label on consumer’s attitudes, taste perception and purchase intention: An experimental pilot study
Publication date: December 2021Source: Food Quality and Preference, Volume 94Author(s): Frans Folkvord, Niki Bergmans, Sara Pabian (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 12, 2021 Category: Food Science Source Type: research
Exploring food consumers’ motivations to fight both climate change and biodiversity loss: Combining insights from behavior theory and Eurobarometer data
Publication date: Available online 8 June 2021Source: Food Quality and PreferenceAuthor(s): Joop de Boer, Harry Aiking (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 9, 2021 Category: Food Science Source Type: research
Do wine experts share the same mental representation? A drawing elicitation study with wine makers, sellers, and critics
Publication date: Available online 4 June 2021Source: Food Quality and PreferenceAuthor(s): M. Otheguy, C. Honoré-Chedozeau, D. Valentin (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 5, 2021 Category: Food Science Source Type: research
Number of children needed to evaluate products made in cooking workshops
Publication date: Available online 2 June 2021Source: Food Quality and PreferenceAuthor(s): Daiana Novello, Adilson dos Anjos, Jaqueline Machado Soares, Juliana de Lara Castagnoli, Mayra Lopes de Oliveira, Kerulyn Maria Chanivski Machado, Elisvânia Freitas dos Santos (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 3, 2021 Category: Food Science Source Type: research
Drivers of food waste reduction behaviour in the household context
Publication date: Available online 1 June 2021Source: Food Quality and PreferenceAuthor(s): Saman Attiq, Muhammad Danish Habib, Puneet Kaur, Muhammad Junaid Shahid Hasni, Amandeep Dhir (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 2, 2021 Category: Food Science Source Type: research
Finally, the chance to eat healthily: Longitudinal study about food consumption during and after the first COVID-19 lockdown in Italy
Publication date: Available online 29 May 2021Source: Food Quality and PreferenceAuthor(s): Daniela Caso, Margherita Guidetti, Miriam Capasso, Nicoletta Cavazza (Source: Food Quality and Preference)
Source: Food Quality and Preference - May 30, 2021 Category: Food Science Source Type: research
Comparing liking and attitudes of chinese immigrants in new zealand towards drinkable yoghurt: an exploratory study
Publication date: Available online 27 May 2021Source: Food Quality and PreferenceAuthor(s): Amanda Dupas de Matos, Catriona Hay, Julia Low, Jing Feng, Di Lu, Li Day, Joanne Hort (Source: Food Quality and Preference)
Source: Food Quality and Preference - May 27, 2021 Category: Food Science Source Type: research
Which meat (substitute) to buy? Is Front of Package Information reliable to identify the healthier and more natural choice?
Publication date: Available online 26 May 2021Source: Food Quality and PreferenceAuthor(s): Thies Petersen, Monika Hartmann, Stefan Hirsch (Source: Food Quality and Preference)
Source: Food Quality and Preference - May 26, 2021 Category: Food Science Source Type: research
Editorial Board
Publication date: September 2021Source: Food Quality and Preference, Volume 92Author(s): (Source: Food Quality and Preference)
Source: Food Quality and Preference - May 26, 2021 Category: Food Science Source Type: research
The influence of label information on the snacks parents choose for their children: Individual differences in a choice based conjoint test
Publication date: Available online 24 May 2021Source: Food Quality and PreferenceAuthor(s): Ana Laura Velázquez, Florencia Alcaire, Leticia Vidal, Paula Varela, Tormod Næs, Gastón Ares (Source: Food Quality and Preference)
Source: Food Quality and Preference - May 25, 2021 Category: Food Science Source Type: research
Predicting How Consumers Perceive the Naturalness of Snacks: The Usefulness of a Simple Index
Publication date: Available online 24 May 2021Source: Food Quality and PreferenceAuthor(s): Fabienne Michel, Luis Manuel Sanchez-Siles, Michael Siegrist (Source: Food Quality and Preference)
Source: Food Quality and Preference - May 25, 2021 Category: Food Science Source Type: research
Appropriate food and wine pairings and wine provenance information: potential tools for developing memorable dining experiences
Publication date: Available online 25 May 2021Source: Food Quality and PreferenceAuthor(s): Marcell Kustos, Steven Goodman, David W. Jeffery, Susan E.P. Bastian (Source: Food Quality and Preference)
Source: Food Quality and Preference - May 25, 2021 Category: Food Science Source Type: research
Acknowledgements to Reviewers
Publication date: October 2021Source: Food Quality and Preference, Volume 93Author(s): (Source: Food Quality and Preference)
Source: Food Quality and Preference - May 24, 2021 Category: Food Science Source Type: research
