The Role of Peers, Siblings and Social Media for Children’s Healthy Eating Socialization: A Mixed Methods Study
Publication date: Available online 31 March 2021Source: Food Quality and PreferenceAuthor(s): Tija Ragelienė, Alice Grønhøj (Source: Food Quality and Preference)
Source: Food Quality and Preference - April 1, 2021 Category: Food Science Source Type: research
Changes in perception and liking for everyday food odors among older adults
Publication date: Available online 31 March 2021Source: Food Quality and PreferenceAuthor(s): Eva Honnens de Lichtenberg Broge, Karin Wendin, Morten A. Rasmussen, Wender L.P. Bredie (Source: Food Quality and Preference)
Source: Food Quality and Preference - April 1, 2021 Category: Food Science Source Type: research
Culinary Acculturation Assessment Inventory (CAAI): Construction and Validation in First Generation Immigrant Consumers in Turkey
Publication date: Available online 29 March 2021Source: Food Quality and PreferenceAuthor(s): Z. Begum Kalyoncu, Ahmet U. Demir, Aylin Ayaz (Source: Food Quality and Preference)
Source: Food Quality and Preference - March 30, 2021 Category: Food Science Source Type: research
A systematic review of studies using the food neophobia scale: conclusions from thirty years of studies
Publication date: Available online 26 March 2021Source: Food Quality and PreferenceAuthor(s): A. Rabadán, R. Bernabéu (Source: Food Quality and Preference)
Source: Food Quality and Preference - March 28, 2021 Category: Food Science Source Type: research
The Influence of Flavor Release from a Solid Test Food, and its Time Intensity scoring, on Chewing Efficiency
Publication date: Available online 23 March 2021Source: Food Quality and PreferenceAuthor(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 - March 24, 2021 Category: Food Science Source Type: research
Practices and representations of snacking in a highly standardized food culture: The scenario in France
Publication date: Available online 23 March 2021Source: Food Quality and PreferenceAuthor(s): Thibaut de Saint Pol, Pascal Hébel (Source: Food Quality and Preference)
Source: Food Quality and Preference - March 24, 2021 Category: Food Science Source Type: research
How to Define “Vegan”: An exploratory study of definition preferences among omnivores, vegetarians, and vegans
Publication date: Available online 23 March 2021Source: Food Quality and PreferenceAuthor(s): Madelon North, Emily Kothe, Anna Klas, Mathew Ling (Source: Food Quality and Preference)
Source: Food Quality and Preference - March 24, 2021 Category: Food Science Source Type: research
Variability in the temporal perception of polyphenol-related sensations in extra virgin olive oil and impact on flavor perception
Publication date: Available online 23 March 2021Source: Food Quality and PreferenceAuthor(s): D. Cliceri, E. Aprea, L. Menghi, I. Endrizzi, F. Gasperi (Source: Food Quality and Preference)
Source: Food Quality and Preference - March 24, 2021 Category: Food Science Source Type: research
Impact of COVID-19 confinement on eating behaviours across 16 European countries: the COVIDiet cross-national study
Publication date: Available online 23 March 2021Source: Food Quality and PreferenceAuthor(s): Esther Molina-Montes, Irina Uzhova, Vito Verardo, Reyes Artacho, Belén García-Villanova, Eduardo Jesús Guerra-Hernández, Maria Kapsokefalou, Olga Malisova, Antonis Vlassopoulos, Alexandra Katidi, Barbara Koroušić Seljak, Robert Modic, Tome Eftimov, Irena Hren, Eva Valenčič, Zvonimir Šatalić, Ines Panjkota Krbavčić, Darija Vranešić Bender, Davide Giacalone, Michael Bom Frøst (Source: Food Quality and Preference)
Source: Food Quality and Preference - March 24, 2021 Category: Food Science Source Type: research
The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods
Publication date: Available online 23 March 2021Source: Food Quality and PreferenceAuthor(s): E. Pagliarini, C. Proserpio, S. Spinelli, V. Lavelli, M. Laureati, E. Arena, R. Di Monaco, L. Menghi, T. Gallina Toschi, A. Braghieri, L. Torri, E. Monteleone, C. Dinnella (Source: Food Quality and Preference)
Source: Food Quality and Preference - March 24, 2021 Category: Food Science Source Type: research
Investigation of eye tracking, electrodermal activity and facial expressions as biometric signatures of food reward and intake in normal weight adults
Publication date: Available online 23 March 2021Source: Food Quality and PreferenceAuthor(s): Hanne Pedersen, Jonas Salling Quist, Marie Møller Jensen, Kim Katrine Bjerring Clemmensen, Dorte Vistisen, Marit Eika Jørgensen, Kristine Færch, Graham Finlayson (Source: Food Quality and Preference)
Source: Food Quality and Preference - March 24, 2021 Category: Food Science Source Type: research
To fear the unknown: covid-19 confinement, fear, and food choice
Publication date: Available online 23 March 2021Source: Food Quality and PreferenceAuthor(s): Carlos Gómez-Corona, Vonimihaingo Ramaroson Rakotosamimanana, María Pilar Sáenz-Navajas, Heber Rodrigues, Ernesto Franco-Luesma, Erick Saldaña, Dominique Valentin (Source: Food Quality and Preference)
Source: Food Quality and Preference - March 24, 2021 Category: Food Science Source Type: research
Understanding the Importance and Timing of Panic Buying Among U.S. Households During the COVID-19 Pandemic
Publication date: Available online 20 March 2021Source: Food Quality and PreferenceAuthor(s): Bachir Kassas, Rodolfo M. Nayga (Source: Food Quality and Preference)
Source: Food Quality and Preference - March 20, 2021 Category: Food Science Source Type: research
Understanding meat consumption in later life: A segmentation of older consumers in the EU
Publication date: Available online 20 March 2021Source: Food Quality and PreferenceAuthor(s): Alessandra C. Grasso, Yung Hung, Margreet R. Olthof, Ingeborg A. Brouwer, Wim Verbeke (Source: Food Quality and Preference)
Source: Food Quality and Preference - March 20, 2021 Category: Food Science Source Type: research
How does wine ageing influence perceived complexity? Temporal-Choose-All-That-Apply (TCATA) reveals temporal drivers of complexity in experts and novices
Publication date: Available online 15 March 2021Source: Food Quality and PreferenceAuthor(s): Qian Janice Wang, Tadas Niaura, Kevin Kantono (Source: Food Quality and Preference)
Source: Food Quality and Preference - March 16, 2021 Category: Food Science Source Type: research
