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                             26 results found
no title author magazine year volume issue page(s) type
1 Appeals of Chinese medicinal cuisine promotion Chen, Tsai

107 C p.
article
2 Can AI Powered Speech-to-Text and Text-to-Speech techniques limit the interviewer bias in sensory and consumer research? Kreuzen, Hester

107 C p.
article
3 Crossmodal interactions between audition and taste: A systematic review and narrative synthesis Guedes, David

107 C p.
article
4 Do U.S. consumers value genetically modified farmed salmon? Zheng, Qiujie

107 C p.
article
5 Editorial Board
107 C p.
article
6 Effect of information and innovator reputation on consumers’ willingness to pay for genome-edited foods Paudel, Bindu

107 C p.
article
7 Effects of blindness and anosmia on auditory discrimination of temperature and carbonation of liquids Oleszkiewicz, Anna

107 C p.
article
8 Evaluation of complementary numerical and visual approaches for investigating pairwise comparisons after principal component analysis Castura, J.C.

107 C p.
article
9 Experimental validation of the food disgust scale using olfactory stimuli Ammann, Jeanine

107 C p.
article
10 Going through changes: A longitudinal study of meat reduction over time in the UK Bryant, Christopher

107 C p.
article
11 How to determine Iso-sweet concentrations for various sweeteners: Insights from consumers and trained panels Bian, Jinmei

107 C p.
article
12 Label copresence for healthier choices: How sugar content per daily limit and sugar warning labels balance out the health halos of nutrient-content claim Jindahra, Pavitra

107 C p.
article
13 Measuring effects of packaging on willingness-to-pay for chocolate: Evidence from an EEG experiment Semenova, Daria

107 C p.
article
14 Motivational dynamics in the prediction of self-regulation strategies for the quality and quantity of eating, eating behaviors, and life satisfaction: A longitudinal investigation Guertin, Camille

107 C p.
article
15 Open to experiencing…meat alternatives? The HEXACO personality model and willingness to try, buy, and pay among omnivores Bates, Zandria-Lynn

107 C p.
article
16 Phenotypic differences in taste hedonics: The effects of sweet liking Armitage, Rhiannon Mae

107 C p.
article
17 Sensory evaluation of wine aroma: Should color-driven descriptors be used? Nguyen, Thi H.

107 C p.
article
18 Show me the benefits! Determinants of behavioral intentions towards CRISPR in the United States Baum, Chad M.

107 C p.
article
19 Smells like fat: A systematic scoping review on the contribution of olfaction to fat perception in humans and rodents Pirc, Matjaž

107 C p.
article
20 Taste of green: Consumer liking of pasture-raised beef hamburgers as affected by information on the production system Ohlau, Marlene

107 C p.
article
21 The effect of meat-shaming on meat eaters’ emotions and intentions to adapt behavior Kranzbühler, Anne-Madeleine

107 C p.
article
22 The effect of unit number and inter-unit distance on perceived food portion size Wu, Fei

107 C p.
article
23 The impact of innovation level and emotional response on upcycled food acceptance Hellali, Wajdi

107 C p.
article
24 The impact of salient labels and choice overload on sustainability judgments: An online experiment investigating consumers’ knowledge and overconfidence Buratto, Arianna

107 C p.
article
25 The influence of health star rating labels on plant-based foods: The moderating role of consumers’ believability Ang, Ming Yang Avon

107 C p.
article
26 What if plant-based yogurts were like dairy yogurts? Texture perception and liking of plant-based yogurts among US and Finnish consumers Greis, Maija

107 C p.
article
                             26 results found
 
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