The chemosensory pleasure scale for children (CPS-C): factor structure, reliability, and validity
Publication date: Available online 22 February 2021Source: Food Quality and PreferenceAuthor(s): Yi-qi Qiu, Gao-jie Huang, Jiu-bo Zhao, Qian-wen Ma, Lai-quan Zou (Source: Food Quality and Preference)
Source: Food Quality and Preference - February 23, 2021 Category: Food Science Source Type: research
Non experts’ understanding of terms frequently used by experts to describe the sensory properties of wine: an investigation based on opposites
Publication date: Available online 23 February 2021Source: Food Quality and PreferenceAuthor(s): Ivana Bianchi, Erika Branchini, Stefania Torquati, Arianna Fermani, Elena Capitani, Veronica Barnaba, Ugo Savardi, Roberto Burro (Source: Food Quality and Preference)
Source: Food Quality and Preference - February 23, 2021 Category: Food Science Source Type: research
Traditional Japanese confection overseas: Cultural difference and retronasal aroma affect flavor preference and umami perception
Publication date: Available online 19 February 2021Source: Food Quality and PreferenceAuthor(s): Naomi Gotow, Wolfgang Skrandies, Takefumi Kobayashi, Tatsu Kobayakawa (Source: Food Quality and Preference)
Source: Food Quality and Preference - February 19, 2021 Category: Food Science Source Type: research
Crisis Communication, Anticipated Food Scarcity, and Food Preferences: Preregistered Evidence of the Insurance Hypothesis
Publication date: Available online 19 February 2021Source: Food Quality and PreferenceAuthor(s): Michal Folwarczny, Jacob D. Christensen, Norman P. Li, Valdimar Sigurdsson, Tobias Otterbring (Source: Food Quality and Preference)
Source: Food Quality and Preference - February 19, 2021 Category: Food Science Source Type: research
Age group determines the acceptability of protein derived off-flavour
Publication date: Available online 17 February 2021Source: Food Quality and PreferenceAuthor(s): Sophie Lester, Leonardo Cornacchia, Camille Corbier, Katherine Hurst, Charfedinne Ayed, Moira A Taylor, Ian Fisk (Source: Food Quality and Preference)
Source: Food Quality and Preference - February 18, 2021 Category: Food Science Source Type: research
Introduction to the Special Issue on Emotion
Publication date: Available online 11 February 2021Source: Food Quality and PreferenceAuthor(s): Herbert L. Meiselman (Source: Food Quality and Preference)
Source: Food Quality and Preference - February 12, 2021 Category: Food Science Source Type: research
Genetic differences in fat taste sensitivity and dietary intake in a UK female cohort
Publication date: Available online 11 February 2021Source: Food Quality and PreferenceAuthor(s): Catherine A-M. Graham, Leta Pilic, Alexandra King, Jonathan E. Nixon, Julie Pipe, Juliet Holton, Krisztina Tamba, Gary Hearne, Charles R. Pedlar, Silvia Lorente-Cebrián, Pedro González Muniesa, Yiannis Mavrommatis (Source: Food Quality and Preference)
Source: Food Quality and Preference - February 12, 2021 Category: Food Science Source Type: research
A fascinating but risky case of reverse inference: from measures to emotions! Sylvain Delplanque & David Sander
Publication date: Available online 11 February 2021Source: Food Quality and PreferenceAuthor(s): David M.H. Thomson (Source: Food Quality and Preference)
Source: Food Quality and Preference - February 12, 2021 Category: Food Science Source Type: research
TURF analysis for CATA data using R package ‘turfR’
Publication date: Available online 8 February 2021Source: Food Quality and PreferenceAuthor(s): Carla Kuesten, Jian Bi (Source: Food Quality and Preference)
Source: Food Quality and Preference - February 9, 2021 Category: Food Science Source Type: research
The multisensory design of pharmaceuticals and their packaging
Publication date: Available online 2 February 2021Source: Food Quality and PreferenceAuthor(s): Charles Spence (Source: Food Quality and Preference)
Source: Food Quality and Preference - February 3, 2021 Category: Food Science Source Type: research
How chemophobia affects public acceptance of pesticide use and biotechnology in agriculture
Publication date: Available online 2 February 2021Source: Food Quality and PreferenceAuthor(s): Rita Saleh, Angela Bearth, Michael Siegrist (Source: Food Quality and Preference)
Source: Food Quality and Preference - February 3, 2021 Category: Food Science Source Type: research
The relative importance of primary food choice factors among different consumer groups: A latent profile analysis
Publication date: Available online 3 February 2021Source: Food Quality and PreferenceAuthor(s): Liyuwork Mitiku Dana, Kathy Chapman, Helen Dixon, Caroline Miller, Bruce Neal, Bridget Kelly, Kylie Ball, Simone Pettigrew (Source: Food Quality and Preference)
Source: Food Quality and Preference - February 3, 2021 Category: Food Science Source Type: research
A fascinating but risky case of reverse inference: from measures to emotions!
Publication date: Available online 1 February 2021Source: Food Quality and PreferenceAuthor(s): Sylvain Delplanque, David Sander (Source: Food Quality and Preference)
Source: Food Quality and Preference - February 2, 2021 Category: Food Science Source Type: research
Explaining diurnal patterns of food consumption
Publication date: Available online 1 February 2021Source: Food Quality and PreferenceAuthor(s): Charles Spence (Source: Food Quality and Preference)
Source: Food Quality and Preference - February 2, 2021 Category: Food Science Source Type: research
A multi-national comparison of meat eaters' attitudes and expectations for burgers containing beef, pea or algae protein
Publication date: Available online 30 January 2021Source: Food Quality and PreferenceAuthor(s): Fabienne Michel, Antti Knaapila, Christina Hartmann, Michael Siegrist (Source: Food Quality and Preference)
Source: Food Quality and Preference - January 30, 2021 Category: Food Science Source Type: research
