Yes I can cook a fish; Effects of a five week sensory-based experiential theme course with fish on 11- to 13- year old children’s food literacy and fish eating behaviour – a quasi-experimental study
Publication date: Available online 16 March 2021Source: Food Quality and PreferenceAuthor(s): Rikke Højer, Karen Wistoft, Michael Bom Frøst (Source: Food Quality and Preference)
Source: Food Quality and Preference - March 16, 2021 Category: Food Science Source Type: research
An integrated framework to explain consumers’ purchase intentions toward green food in the Chinese context
Publication date: Available online 13 March 2021Source: Food Quality and PreferenceAuthor(s): Qi Xin, Ploeger Angelika (Source: Food Quality and Preference)
Source: Food Quality and Preference - March 14, 2021 Category: Food Science Source Type: research
Editorial Board
Publication date: July 2021Source: Food Quality and Preference, Volume 91Author(s): (Source: Food Quality and Preference)
Source: Food Quality and Preference - March 14, 2021 Category: Food Science Source Type: research
Healthier eating: Covid-19 disruption as a catalyst for positive change
Publication date: Available online 9 March 2021Source: Food Quality and PreferenceAuthor(s): Sara R. Jaeger, Leticia Vidal, Gastón Ares, Sok L. Chheang, Sara Spinelli (Source: Food Quality and Preference)
Source: Food Quality and Preference - March 9, 2021 Category: Food Science Source Type: research
The relationship between disgust sensitivity and BMI: is the food disgusting or am I?
Publication date: Available online 9 March 2021Source: Food Quality and PreferenceAuthor(s): Sara Spinelli, Caitlin Cunningham, Lapo Pierguidi, Caterina Dinnella, Erminio Monteleone, Theresa White (Source: Food Quality and Preference)
Source: Food Quality and Preference - March 9, 2021 Category: Food Science Source Type: research
Effects of plant-based content, flavor and texture information on consumer satisfaction with non-fried ramen
Publication date: Available online 9 March 2021Source: Food Quality and PreferenceAuthor(s): Bue Young Imm, Ye Won Heo, Jee-Young Imm (Source: Food Quality and Preference)
Source: Food Quality and Preference - March 9, 2021 Category: Food Science Source Type: research
Exploring how age, medication usage, and dentures effect the sensory perception and liking of oral nutritional supplements in older adults
Publication date: Available online 9 March 2021Source: Food Quality and PreferenceAuthor(s): E. Regan, E.L. Feeney, S.C. Hutchings, G.J. O'Neill, E.D. O'Riordan (Source: Food Quality and Preference)
Source: Food Quality and Preference - March 9, 2021 Category: Food Science Source Type: research
On the applicability of ANOVA models for CATA data
Publication date: Available online 9 March 2021Source: Food Quality and PreferenceAuthor(s): Michael Meyners, Anne Hasted (Source: Food Quality and Preference)
Source: Food Quality and Preference - March 9, 2021 Category: Food Science Source Type: research
Information, Attitudes, and Consumer Evaluations of Cultivated Meat
Publication date: Available online 9 March 2021Source: Food Quality and PreferenceAuthor(s): Chad M. Baum, Stefanie Bröring, Carl-Johan Lagerkvist (Source: Food Quality and Preference)
Source: Food Quality and Preference - March 9, 2021 Category: Food Science Source Type: research
Price information influences the subjective experience of wine: A framed field experiment
Publication date: Available online 9 March 2021Source: Food Quality and PreferenceAuthor(s): Christoph Patrick Werner, Johanna Birkhaeuer, Cosima Locher, Heike Gerger, Nadja Heimgartner, Ben Colagiuri, Jens Gaab (Source: Food Quality and Preference)
Source: Food Quality and Preference - March 9, 2021 Category: Food Science Source Type: research
The temporality of eating behavior as a discriminant tool to characterize consumers: Temporal Dominance of Behavior applied to bread consumption during a restaurant meal in France
Publication date: Available online 9 March 2021Source: Food Quality and PreferenceAuthor(s): Nicoletta A. Miele, Agnès Giboreau, Valérie L. Almli (Source: Food Quality and Preference)
Source: Food Quality and Preference - March 9, 2021 Category: Food Science Source Type: research
The negative influence of food neophobia on food and beverage liking: time to look beyond extreme groups analysis?
Publication date: Available online 26 February 2021Source: Food Quality and PreferenceAuthor(s): Sara R. Jaeger, Sok L. Chheang, David Jin, Grace Ryan, Thierry Worch (Source: Food Quality and Preference)
Source: Food Quality and Preference - February 26, 2021 Category: Food Science Source Type: research
Not too Ugly to be Tasty: Guiding Consumer Food Inferences for the Greater Good
Publication date: Available online 26 February 2021Source: Food Quality and PreferenceAuthor(s): Bruce E. Pfeiffer, Aparna Sundar, Hélène Deval (Source: Food Quality and Preference)
Source: Food Quality and Preference - February 26, 2021 Category: Food Science Source Type: research
What you say and what you do: Exploring the link between consumers’ perception of portion size norms and reported behaviour for consumption of sweets and crisps
Publication date: Available online 23 February 2021Source: Food Quality and PreferenceAuthor(s): I.L. Djupegot, S. Hansen, L. Lähteenmäki (Source: Food Quality and Preference)
Source: Food Quality and Preference - February 25, 2021 Category: Food Science Source Type: research
Editorial Board
Publication date: June 2021Source: Food Quality and Preference, Volume 90Author(s): (Source: Food Quality and Preference)
Source: Food Quality and Preference - February 25, 2021 Category: Food Science Source Type: research
