| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Aims & Scope & Editorial Board
|
|
|
2018
|
63 |
C |
p. IFC
|
artikel
|
| 2 |
Altered food preferences and chemosensory perception during chemotherapy in breast cancer patients: A longitudinal comparison with healthy controls
|
de Vries, Y.C.
|
|
2018
|
63 |
C |
p. 135-143
|
artikel
|
| 3 |
Assessing children’s willingness to try new foods: Validation of a Portuguese version of the child’s food neophobia scale for parents of young children
|
Gomes, Ana Isabel
|
|
2018
|
63 |
C |
p. 151-158
|
artikel
|
| 4 |
Calendar
|
|
|
2018
|
63 |
C |
p. I
|
artikel
|
| 5 |
Consumer perception and preference for suboptimal food under the emerging practice of expiration date based pricing in supermarkets
|
Aschemann-Witzel, Jessica
|
|
2018
|
63 |
C |
p. 119-128
|
artikel
|
| 6 |
Consumer wants and use of ingredient and nutrition information for alcoholic drinks: A cross-cultural study in six EU countries
|
Grunert, Klaus G.
|
|
2018
|
63 |
C |
p. 107-118
|
artikel
|
| 7 |
Degree of satisfaction-difference (DOSD) method for measuring consumer acceptance: A signal detection measurement with higher reliability than hedonic scaling
|
Kim, Min-A
|
|
2018
|
63 |
C |
p. 28-37
|
artikel
|
| 8 |
Determinant factors influencing organic food purchase intention and the moderating role of awareness: A comparative analysis
|
Asif, Muhammad
|
|
2018
|
63 |
C |
p. 144-150
|
artikel
|
| 9 |
Development and validation of the Food Disgust Scale
|
Hartmann, Christina
|
|
2018
|
63 |
C |
p. 38-50
|
artikel
|
| 10 |
Do we need to replicate in sensory profiling studies?
|
Peltier, C.
|
|
2018
|
63 |
C |
p. 129-134
|
artikel
|
| 11 |
Eat organic – Feel good? The relationship between organic food consumption, health concern and subjective wellbeing
|
Apaolaza, Vanessa
|
|
2018
|
63 |
C |
p. 51-62
|
artikel
|
| 12 |
Effect of portion size on long-term acceptability as affected by consumers’ neophobia level: A case study on flavored green-tea drinks
|
Jeon, Seon-Young
|
|
2018
|
63 |
C |
p. 63-72
|
artikel
|
| 13 |
Hedonic contrast effects in multi-product food evaluations differing in complexity
|
Mazur, Jagoda
|
|
2018
|
63 |
C |
p. 159-167
|
artikel
|
| 14 |
Innovations in consumer research: The virtual food buffet
|
Ung, Chin-Yih
|
|
2018
|
63 |
C |
p. 12-17
|
artikel
|
| 15 |
Organic wine purchase behaviour in Germany: Exploring the attitude-behaviour-gap with data from a household panel
|
Schäufele, Isabel
|
|
2018
|
63 |
C |
p. 1-11
|
artikel
|
| 16 |
Paired versions of various sensory discrimination forced-choice methods and the same-different area theorem
|
Bi, Jian
|
|
2018
|
63 |
C |
p. 97-106
|
artikel
|
| 17 |
Reduced taste responsiveness and increased food neophobia characterize obese adults
|
Proserpio, Cristina
|
|
2018
|
63 |
C |
p. 73-79
|
artikel
|
| 18 |
‘Show me the goods’: Assessing the effectiveness of transparent packaging vs. product imagery on product evaluation
|
Simmonds, Gregory
|
|
2018
|
63 |
C |
p. 18-27
|
artikel
|
| 19 |
The impact of abnormally shaped vegetables on consumers’ risk perception
|
Loebnitz, Natascha
|
|
2018
|
63 |
C |
p. 80-87
|
artikel
|
| 20 |
Will an organic label always increase food consumption? It depends on food type and consumer differences in health locus of control
|
Lee, Hsiao-Ching
|
|
2018
|
63 |
C |
p. 88-96
|
artikel
|
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