Investigating Visual Attention toward Foods in a Salad Buffet with Mobile Eye Tracking
Publication date: Available online 17 May 2021Source: Food Quality and PreferenceAuthor(s): Marjaana Puurtinen, Ulla Hoppu, Sari Puputti, Saila Mattila, Mari Sandell (Source: Food Quality and Preference)
Source: Food Quality and Preference - May 18, 2021 Category: Food Science Source Type: research
Willingness to adopt a more plant-based diet in China and New Zealand: Applying the theories of planned behaviour, meat attachment and food choice motives
Publication date: Available online 15 May 2021Source: Food Quality and PreferenceAuthor(s): Ou Wang, Frank Scrimgeour (Source: Food Quality and Preference)
Source: Food Quality and Preference - May 16, 2021 Category: Food Science Source Type: research
Flavor principle as an implicit frame: Its effect on the acceptance of instant noodles in a cross-cultural context
Publication date: Available online 14 May 2021Source: Food Quality and PreferenceAuthor(s): Meng Li, Seo-Jin Chung (Source: Food Quality and Preference)
Source: Food Quality and Preference - May 15, 2021 Category: Food Science Source Type: research
Perceptions about meat reducers: Results from two UK studies exploring personality impressions and perceived group membership
Publication date: Available online 12 May 2021Source: Food Quality and PreferenceAuthor(s): Vibhuti Patel, Nicola J. Buckland (Source: Food Quality and Preference)
Source: Food Quality and Preference - May 13, 2021 Category: Food Science Source Type: research
The combined use of temporal dominance of sensations (TDS) and discrete time-intensity (DTI) to describe the dynamic sensory profile of alcoholic cocktails
Publication date: Available online 12 May 2021Source: Food Quality and PreferenceAuthor(s): Lapo Pierguidi, Sara Spinelli, Erminio Monteleone, Caterina Dinnella (Source: Food Quality and Preference)
Source: Food Quality and Preference - May 12, 2021 Category: Food Science Source Type: research
(Not to be Taken) with a Grain of Salt: Enhancing Perceived Saltiness By 3D-printed Surface Textures
Publication date: Available online 9 May 2021Source: Food Quality and PreferenceAuthor(s): Thomas van Rompay, Iris van Ooijen, Sara Groothedde, Daniel Saakes (Source: Food Quality and Preference)
Source: Food Quality and Preference - May 11, 2021 Category: Food Science Source Type: research
The trust paradox in food labelling: an exploration of consumers’ perceptions of certified vegetables
Publication date: Available online 9 May 2021Source: Food Quality and PreferenceAuthor(s): Van Anh Truong, Denise M Conroy, Bodo Lang (Source: Food Quality and Preference)
Source: Food Quality and Preference - May 11, 2021 Category: Food Science Source Type: research
Genetics, odor perception and food liking: the intriguing role of cinnamon
Publication date: Available online 5 May 2021Source: Food Quality and PreferenceAuthor(s): Maria Pina Concas, Anna Morgan, Giulia Pelliccione, Paolo Gasparini, Giorgia Girotto (Source: Food Quality and Preference)
Source: Food Quality and Preference - May 5, 2021 Category: Food Science Source Type: research
A combined Nutri-Score and ‘Eco-Score’ approach for more nutritious and more environmentally friendly food choices? Evidence from a consumer experiment in Belgium
Publication date: Available online 5 May 2021Source: Food Quality and PreferenceAuthor(s): De Bauw Michiel, Matthys Christophe, Poppe Veerle, Franssens Samuel, Vranken Liesbet (Source: Food Quality and Preference)
Source: Food Quality and Preference - May 5, 2021 Category: Food Science Source Type: research
The influence of flavor release from a solid test food, and its Time Intensity (TI) scoring, on chewing efficiency
Publication date: October 2021Source: Food Quality and Preference, Volume 93Author(s): Jingke Jia, Yifan Zhang, Zhejun Xu, Xinmiao Wang, Jianshe Chen, Hilbert W. van der Glas (Source: Food Quality and Preference)
Source: Food Quality and Preference - May 5, 2021 Category: Food Science Source Type: research
Effects of a family-based sensory education on vegetable and fruit variety in children
Publication date: Available online 1 May 2021Source: Food Quality and PreferenceAuthor(s): N. Rigal, A. Salmon-Legagneur, P. Hébel, D. Cassuto, N. Politzer (Source: Food Quality and Preference)
Source: Food Quality and Preference - May 2, 2021 Category: Food Science Source Type: research
Norms in French for 209 images of the “food-pics” image database
Publication date: Available online 29 April 2021Source: Food Quality and PreferenceAuthor(s): Patrick Bonin, Helle Lukowski Duplessy, Jean-Pierre Thibaut, Alain Méot (Source: Food Quality and Preference)
Source: Food Quality and Preference - April 30, 2021 Category: Food Science Source Type: research
Lowering Barriers to Plant-based Diets: The Effect of Human and Non-Human Animal Self-Similarity on Meat Avoidance Intent and Sensory Food Satisfaction
Publication date: Available online 29 April 2021Source: Food Quality and PreferenceAuthor(s): Attila Pohlmann (Source: Food Quality and Preference)
Source: Food Quality and Preference - April 30, 2021 Category: Food Science Source Type: research
Acceptance of insect-based food in Chile: evidence from a survey using the Entomophagy Attitude Questionnaire (EAQ)
Publication date: Available online 27 April 2021Source: Food Quality and PreferenceAuthor(s): Francesco La Barber, Fabio Verneau, Mario Amato, Klaus G. Grunert, Berta Schnettler (Source: Food Quality and Preference)
Source: Food Quality and Preference - April 29, 2021 Category: Food Science Source Type: research
The prevalence of olfactory deficits and their effects on eating behavior from childhood to old age: a large-scale study in the French population
Publication date: Available online 24 April 2021Source: Food Quality and PreferenceAuthor(s): C. Manesse, C. Ferdenzi, M. Mantel, M. Sabri, M. Bessy, A. Fournel, F. Faure, D. Bellil, B.M. Landis, M. Hugentobler, A. Giboreau, C. Rouby, M. Bensafi (Source: Food Quality and Preference)
Source: Food Quality and Preference - April 24, 2021 Category: Food Science Source Type: research
