Effect of basic structural variation, aimed at increasing perceivable textures in model foods, on the perception of textural complexity
Publication date: Available online 30 January 2021Source: Food Quality and PreferenceAuthor(s): Niamh M. Patterson, Yilin Zhong, Bryony J. James, Nicholas Gant, Michael J. Hautus (Source: Food Quality and Preference)
Source: Food Quality and Preference - January 30, 2021 Category: Food Science Source Type: research
Do Consumers Value Food Products Containing Upcycled Ingredients? The Effect of Nutritional and Environmental Information
Publication date: Available online 30 January 2021Source: Food Quality and PreferenceAuthor(s): Daniele Asioli, Simona Grasso (Source: Food Quality and Preference)
Source: Food Quality and Preference - January 30, 2021 Category: Food Science Source Type: research
Factors influencing the intention to purchase meat-mushroom blended burgers among college students
Publication date: Available online 31 December 2020Source: Food Quality and PreferenceAuthor(s): Giovanni Sogari, Jie Li, Qian Wang, Michele Lefebvre, Miguel I. Gómez, Cristina Mora (Source: Food Quality and Preference)
Source: Food Quality and Preference - January 29, 2021 Category: Food Science Source Type: research
Commentary on “The Future of Consumer Neuroscience in Food Research” by Niedziela and Ambroze
Publication date: Available online 28 January 2021Source: Food Quality and PreferenceAuthor(s): Gastón Ares, Leticia Vidal (Source: Food Quality and Preference)
Source: Food Quality and Preference - January 29, 2021 Category: Food Science Source Type: research
Unconscious emotional processing
Publication date: Available online 28 January 2021Source: Food Quality and PreferenceAuthor(s): David Sander, Sylvain Delplanque (Source: Food Quality and Preference)
Source: Food Quality and Preference - January 29, 2021 Category: Food Science Source Type: research
Core dimensions of food-related lifestyle: A new instrument for measuring food involvement, innovativeness and responsibility
Publication date: Available online 28 January 2021Source: Food Quality and PreferenceAuthor(s): Karen Brunsø, Dawn Birch, Juliet Memery, Ágoston Temesi, Zoltán Lakner, Mark Lang, David Dean, Klaus G. Grunert (Source: Food Quality and Preference)
Source: Food Quality and Preference - January 29, 2021 Category: Food Science Source Type: research
Sushi at the beach: Effects of congruent and incongruent immersive contexts on food evaluations
Publication date: Available online 26 January 2021Source: Food Quality and PreferenceAuthor(s): G. van Bergen, EH. Zandstra, D. Kaneko, GB. Dijksterhuis, RA. de Wijk (Source: Food Quality and Preference)
Source: Food Quality and Preference - January 27, 2021 Category: Food Science Source Type: research
Extending the theory of planned behavior to understand consumer purchase behavior for organic vegetables in Brazil: the role of perceived health benefits, perceived sustainability benefits and perceived price
Publication date: Available online 23 January 2021Source: Food Quality and PreferenceAuthor(s): Lethicia Camila Dorce, Marcelo Corrêa da Silva, Juliana Rosa Carrijo Mauad, Carla Heloisa de Faria Domingues, João Augusto Rossi Borges (Source: Food Quality and Preference)
Source: Food Quality and Preference - January 24, 2021 Category: Food Science Source Type: research
Seeking confirmation? Biased information search and deliberation in the food domain
Publication date: Available online 23 January 2021Source: Food Quality and PreferenceAuthor(s): David L. Dickinson, Naomi Kakoschke (Source: Food Quality and Preference)
Source: Food Quality and Preference - January 24, 2021 Category: Food Science Source Type: research
Sound symbolism overrides articulation dynamics in the taste continuum
Publication date: Available online 23 January 2021Source: Food Quality and PreferenceAuthor(s): Abhishek Pathak, Gemma Anne Calvert, Kosuke Motoki (Source: Food Quality and Preference)
Source: Food Quality and Preference - January 24, 2021 Category: Food Science Source Type: research
Commentary on “On the contribution of the senses to food emotional experience” by Dantec et al
Publication date: Available online 23 January 2021Source: Food Quality and PreferenceAuthor(s): René A. de Wijk (Source: Food Quality and Preference)
Source: Food Quality and Preference - January 24, 2021 Category: Food Science Source Type: research
Does visibility matter? – a simple nudge reduces the purchase of sugar sweetened beverages in canteen drink coolers
Publication date: Available online 22 January 2021Source: Food Quality and PreferenceAuthor(s): Bent Egberg Mikkelsen, Frantisek Sudzina, Line Ekdahl Ørnbo, Tenna Doktor Olsen Tvedebrink (Source: Food Quality and Preference)
Source: Food Quality and Preference - January 23, 2021 Category: Food Science Source Type: research
Encouraging Sustainable Insect-based Diets: The role of disgust, social influence, and moral concern in insect consumption
Publication date: Available online 19 January 2021Source: Food Quality and PreferenceAuthor(s): Pascale Sophie Russell, Geoffrey Knott (Source: Food Quality and Preference)
Source: Food Quality and Preference - January 20, 2021 Category: Food Science Source Type: research
Enhancing assessment of social representations by comparing groups with different cultural and demographic characteristics: A case study on pulses
Publication date: Available online 19 January 2021Source: Food Quality and PreferenceAuthor(s): Juliana Melendrez-Ruiz, Anna Claret, Stéphanie Chambaron, Gaëlle Arvisenet, Luis Guerrero (Source: Food Quality and Preference)
Source: Food Quality and Preference - January 20, 2021 Category: Food Science Source Type: research
The valence × arousal circumplex-inspired emotion questionnaire (CEQ): Effect of response format and question layout
Publication date: Available online 30 December 2020Source: Food Quality and PreferenceAuthor(s): Sara R. Jaeger, Christina M. Roigard, Sok L. Chheang (Source: Food Quality and Preference)
Source: Food Quality and Preference - January 15, 2021 Category: Food Science Source Type: research
