Searching for optimal low calorie sweetener blends in ternary & quaternary system
Publication date: Available online 12 January 2021Source: Food Quality and PreferenceAuthor(s): Yu-Jung Jang, Seo-Jin Chung, Seong-Bo Kim, Sung-Hee Park (Source: Food Quality and Preference)
Source: Food Quality and Preference - January 12, 2021 Category: Food Science Source Type: research
Explicit and implicit measures of emotions: data-science might help to account for data complexity and heterogeneity
Publication date: Available online 12 January 2021Source: Food Quality and PreferenceAuthor(s): M. Moranges, C. Rouby, M. Plantevit, M. Bensafi (Source: Food Quality and Preference)
Source: Food Quality and Preference - January 12, 2021 Category: Food Science Source Type: research
Questionnaires should be the default method in food-related emotion research
Publication date: Available online 12 January 2021Source: Food Quality and PreferenceAuthor(s): Armand V. Cardello, Sara R. Jaeger (Source: Food Quality and Preference)
Source: Food Quality and Preference - January 12, 2021 Category: Food Science Source Type: research
The potential of using emoji instead of words when measuring emotions associated with food
Publication date: Available online 12 January 2021Source: Food Quality and PreferenceAuthor(s): Joachim J. Schouteten, Herbert L. Meiselman (Source: Food Quality and Preference)
Source: Food Quality and Preference - January 12, 2021 Category: Food Science Source Type: research
Making Ugly Food Beautiful: Consumer Barriers to Purchase and Marketing Options for Suboptimal Food at Retail Level – A Systematic Review
Publication date: Available online 12 January 2021Source: Food Quality and PreferenceAuthor(s): Theresa Hartmann, Benedikt Jahnke, Ulrich Hamm (Source: Food Quality and Preference)
Source: Food Quality and Preference - January 12, 2021 Category: Food Science Source Type: research
Attitude Toward Environmental Protection and Toward Nature: How Do They Shape Consumer Behaviour for a Sustainable Tomato?
Publication date: Available online 7 January 2021Source: Food Quality and PreferenceAuthor(s): Lucia Baldi, Maria Teresa Trentinaglia De Daverio, Teresina Mancuso, Massimo Peri (Source: Food Quality and Preference)
Source: Food Quality and Preference - January 8, 2021 Category: Food Science Source Type: research
Is dietary intake associated with salt taste function and perception in adults? A systematic review
Publication date: Available online 6 January 2021Source: Food Quality and PreferenceAuthor(s): Sze-Yen Tan, Erynn Sotirelis, Rahaf Bojeh, Ijmeet Maan, Mikee Medalle, Faye Xiao-Si Chik, Russell Keast, Robin M. Tucker (Source: Food Quality and Preference)
Source: Food Quality and Preference - January 6, 2021 Category: Food Science Source Type: research
Olfactory priming for eating behavior – The influence of non-conscious exposure to food odors on specific appetite, food preferences and intake
Publication date: June 2021Source: Food Quality and Preference, Volume 90Author(s): Paulina Morquecho-Campos, Kees de Graaf, Sanne Boesveldt (Source: Food Quality and Preference)
Source: Food Quality and Preference - January 5, 2021 Category: Food Science Source Type: research
Editorial Board
Publication date: April 2021Source: Food Quality and Preference, Volume 89Author(s): (Source: Food Quality and Preference)
Source: Food Quality and Preference - January 3, 2021 Category: Food Science Source Type: research
Understanding influencing attributes of adolescent snack choices: Evidence from a discrete choice experiment
Publication date: Available online 31 December 2020Source: Food Quality and PreferenceAuthor(s): Pimbucha Rusmevichientong, Jessica Jaynes, Laura Chandler (Source: Food Quality and Preference)
Source: Food Quality and Preference - January 1, 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 1, 2021 Category: Food Science Source Type: research
The Appeal of Virtual Chocolate: A Systematic Comparison of Psychological and Physiological Food Cue Responses to Virtual and Real Food
Publication date: Available online 30 December 2020Source: Food Quality and PreferenceAuthor(s): Nadine Elisa van der Waal, Loes Janssen, Marjolijn Antheunis, Emiel Culleton, Laura Nynke van der Laan (Source: Food Quality and Preference)
Source: Food Quality and Preference - January 1, 2021 Category: Food Science Source Type: research
Healthy snacking in the school environment: Exploring children and mothers' perspective using projective techniques
Publication date: Available online 31 December 2020Source: Food Quality and PreferenceAuthor(s): Florencia Alcaire, Lucía Antúnez, Leticia Vidal, Ana Laura Velázquez, Ana Giménez, María Rosa Curutchet, Alejandra Girona, Gastón Ares (Source: Food Quality and Preference)
Source: Food Quality and Preference - January 1, 2021 Category: Food Science Source Type: research
Masculine (Low) Digit Ratios Predict Masculine Food Choices in Hungry Consumers
Publication date: Available online 31 December 2020Source: Food Quality and PreferenceAuthor(s): Tobias Otterbring, Christian T. Elbæk, Chaoren Lu (Source: Food Quality and Preference)
Source: Food Quality and Preference - January 1, 2021 Category: Food Science Source Type: research
Conceptualizing “free-from” food consumption determinants: a systematic integrative literature review focused on gluten and lactose
Publication date: Available online 31 December 2020Source: Food Quality and PreferenceAuthor(s): Mariarosaria Savarese, Wendy Wismer, Guendalina Graffigna (Source: Food Quality and Preference)
Source: Food Quality and Preference - January 1, 2021 Category: Food Science Source Type: research
