Importance of data preparation when analysing written responses to open-ended questions: an empirical assessment and comparison with manual coding
Publication date: Available online 22 April 2021Source: Food Quality and PreferenceAuthor(s): Sara R. Jaeger, Morten A. Rasmussen (Source: Food Quality and Preference)
Source: Food Quality and Preference - April 23, 2021 Category: Food Science Source Type: research
A behavioural reasoning perspective on the consumption of local food. A study on REKO, a social media-based local food distribution system
Publication date: Available online 22 April 2021Source: Food Quality and PreferenceAuthor(s): Sushant Kumar, Shalini Talwar, Mikko Murphy, Puneet Kaur, Amandeep Dhir (Source: Food Quality and Preference)
Source: Food Quality and Preference - April 23, 2021 Category: Food Science Source Type: research
Using Relative Preference Mapping (RPM) to identify innovative flavours for 3-blend plant-based milk alternatives in different test locations
Publication date: Available online 23 April 2021Source: Food Quality and PreferenceAuthor(s): Ama Frempomaa Oduro, Firibu Kwasi Saalia, Maame Yaakwaah B. Adjei (Source: Food Quality and Preference)
Source: Food Quality and Preference - April 23, 2021 Category: Food Science Source Type: research
The role of time constraints in consumer understanding of health claims
Publication date: Available online 20 April 2021Source: Food Quality and PreferenceAuthor(s): Violeta Stancu, Liisa Lähteenmäki, Klaus G. Grunert (Source: Food Quality and Preference)
Source: Food Quality and Preference - April 21, 2021 Category: Food Science Source Type: research
Reducing meat consumption in meat-loving Denmark: exploring willingness, behavior, barriers and drivers
Publication date: Available online 20 April 2021Source: Food Quality and PreferenceAuthor(s): Marijke Hiltje Hielkema, Thomas Bøker Lund (Source: Food Quality and Preference)
Source: Food Quality and Preference - April 21, 2021 Category: Food Science Source Type: research
Influence Of Wine Traits And Context On Liking, Intention To Consume, Wine-Evoked Emotions And Perceived Sensory Sensations
Publication date: Available online 20 April 2021Source: Food Quality and PreferenceAuthor(s): Fiorella Sinesio, Elisabetta Moneta, Sabrina Di Marzo, Gian Paolo Zoboli, Silvia Abbà (Source: Food Quality and Preference)
Source: Food Quality and Preference - April 21, 2021 Category: Food Science Source Type: research
Sustainable food choice motives: The development and cross-country validation of the Sustainable Food Choice Questionnaire (SUS-FCQ)
Publication date: Available online 20 April 2021Source: Food Quality and PreferenceAuthor(s): Muriel C.D. Verain, Harriette M. Snoek, Marleen C. Onwezen, Machiel J. Reinders, Emily P. Bouwman (Source: Food Quality and Preference)
Source: Food Quality and Preference - April 21, 2021 Category: Food Science Source Type: research
Social-Psychological Determinants of Young Consumers’ Consumption of Pork
Publication date: Available online 18 April 2021Source: Food Quality and PreferenceAuthor(s): Mathilde.T. Tønnesen, Klaus.G. Grunert (Source: Food Quality and Preference)
Source: Food Quality and Preference - April 20, 2021 Category: Food Science Source Type: research
Visual Marketing: The Importance and Consumer Recognition of Fruit Brands in Supermarket Fruit Displays
Publication date: Available online 18 April 2021Source: Food Quality and PreferenceAuthor(s): Anne-Katrin Kleih, Kai Sparke (Source: Food Quality and Preference)
Source: Food Quality and Preference - April 20, 2021 Category: Food Science Source Type: research
Dietary and psychosocial correlates of nausea and vomiting in pregnancy
Publication date: Available online 17 April 2021Source: Food Quality and PreferenceAuthor(s): Kateřina Fiurašková, Jan Havlíček, S. Craig Roberts (Source: Food Quality and Preference)
Source: Food Quality and Preference - April 18, 2021 Category: Food Science Source Type: research
Stuck in the middle with you: The role of similarity information on categorizing cultured meat
Publication date: Available online 16 April 2021Source: Food Quality and PreferenceAuthor(s): Gerben A. Bekker, Arnout R.H. Fischer, Hilde Tobi, Hans C.M. van Trijp (Source: Food Quality and Preference)
Source: Food Quality and Preference - April 16, 2021 Category: Food Science Source Type: research
How much is a bottle of conventional, organic or biodynamic wine worth? Results of an experimental auction
Publication date: Available online 13 April 2021Source: Food Quality and PreferenceAuthor(s): Gabriele Scozzafava, Francesca Gerini, Fabio Boncinelli, Caterina Contini, Leonardo Casini (Source: Food Quality and Preference)
Source: Food Quality and Preference - April 14, 2021 Category: Food Science Source Type: research
How physical cues surrounding foods influence snack consumption: The case of covering foods
Publication date: Available online 13 April 2021Source: Food Quality and PreferenceAuthor(s): Sanne Raghoebar, Ellen van Kleef, Emely de Vet (Source: Food Quality and Preference)
Source: Food Quality and Preference - April 14, 2021 Category: Food Science Source Type: research
A multiple-response chi-square framework for the analysis of Free-Comment and Check-All-That-Apply data
Publication date: Available online 6 April 2021Source: Food Quality and PreferenceAuthor(s): Benjamin Mahieu, Pascal Schlich, Michel Visalli, Hervé Cardot (Source: Food Quality and Preference)
Source: Food Quality and Preference - April 7, 2021 Category: Food Science Source Type: research
Social representations of craft food products in three European countries
Publication date: Available online 2 April 2021Source: Food Quality and PreferenceAuthor(s): Sergio Rivaroli, Jörg Lindenmeier, Martin Hingley, Roberta Spadoni (Source: Food Quality and Preference)
Source: Food Quality and Preference - April 2, 2021 Category: Food Science Source Type: research
