| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Al dente or well done? How the eating rate of a pasta dish can be predicted by the eating rate of its components
|
Heuven, Lise A.J.
|
|
|
108 |
C |
p.
|
artikel
|
| 2 |
An evaluation and shortening of the Cooking and Food Provisioning Action Scale (CAFPAS) using item response theory
|
Karlsson, Simon
|
|
|
108 |
C |
p.
|
artikel
|
| 3 |
Assessing food-evoked emotions using functional magnetic resonance imaging: A systematic review
|
Luo, Lige
|
|
|
108 |
C |
p.
|
artikel
|
| 4 |
Associations between trait food craving and adolescents’ preferences for and consumption of healthy versus unhealthy foods
|
Le, Thomas P.
|
|
|
108 |
C |
p.
|
artikel
|
| 5 |
Attitudes and conceptions of Brazilian consumers toward ice cream and protein addition
|
Teixeira, Nátali Silva
|
|
|
108 |
C |
p.
|
artikel
|
| 6 |
Beyond liking: Innovative approach using CATA to better understand consumer’s associations to products
|
Heussen, Feline
|
|
|
108 |
C |
p.
|
artikel
|
| 7 |
Chemosensory quality and intensity reflected in implicit affective responses
|
Pierguidi, L.
|
|
|
108 |
C |
p.
|
artikel
|
| 8 |
Comparison of Pivot Profile, CATA, and Pivot-CATA for the sensory profiling of instant black coffee
|
Wang, Shiqin
|
|
|
108 |
C |
p.
|
artikel
|
| 9 |
Consumer preferences and demand for conventional seafood and seafood alternatives: Do ingredient information and processing stage matter?
|
Kim, Dahye
|
|
|
108 |
C |
p.
|
artikel
|
| 10 |
Consumers' sensory-based cognitions of currently available and ideal plant-based food alternatives: A survey in Western, Central and Northern Europe
|
Waehrens, Sandra S.
|
|
|
108 |
C |
p.
|
artikel
|
| 11 |
Consumers’ valuation for low - carbon emission and low – saturated fat butter
|
Asioli, D.
|
|
|
108 |
C |
p.
|
artikel
|
| 12 |
Early changes in elderly food habits related to reduced protein intake
|
Carrillo, E.
|
|
|
108 |
C |
p.
|
artikel
|
| 13 |
Editorial Board
|
|
|
|
108 |
C |
p.
|
artikel
|
| 14 |
Hedonic valence of descriptive sensory terms as an indirect measure of liking: A preliminary study with red wines
|
Visalli, Michel
|
|
|
108 |
C |
p.
|
artikel
|
| 15 |
Impact of spatial distribution on the sensory properties of multiphase 3D-printed food configurations
|
Burkard, Johannes
|
|
|
108 |
C |
p.
|
artikel
|
| 16 |
Milk, mylk or drink: Do packaging cues affect consumers’ understanding of plant-based products?
|
Baptista, Iuri Y.F.
|
|
|
108 |
C |
p.
|
artikel
|
| 17 |
No meat, lab meat, or half meat? Dutch and Finnish consumers’ attitudes toward meat substitutes, cultured meat, and hybrid meat products
|
van Dijk, Birgit
|
|
|
108 |
C |
p.
|
artikel
|
| 18 |
Positive versus negative information: What is really shifting consumers’ intention to eat Norwegian salmon? Evidence from three European countries
|
Menozzi, Davide
|
|
|
108 |
C |
p.
|
artikel
|
| 19 |
Priming shoppers’ well-being goal in grocery stores: Moving toward healthier food choices?
|
Luomala, Harri T.
|
|
|
108 |
C |
p.
|
artikel
|
| 20 |
Resolving the masculinity dilemma: Identifying subtypes of male meat consumers with latent profile analysis
|
Camilleri, Lauren
|
|
|
108 |
C |
p.
|
artikel
|
| 21 |
The effect of perceived odour edibility induced via conditioning on olfactory habituation
|
Fontana, Lara
|
|
|
108 |
C |
p.
|
artikel
|
| 22 |
The methods of Tetrads, Hexads, and Octads: A type of more powerful sensory discrimination methods
|
Bi, Jian
|
|
|
108 |
C |
p.
|
artikel
|
| 23 |
The roles of geographic indication and ethnocentrism in the preferences of Central European spirit consumers: The case of pálinka
|
Maró, Zalán Márk
|
|
|
108 |
C |
p.
|
artikel
|
| 24 |
What’s in the box? Preference for leftward plating of food in bentos
|
Poon, Lisa J.O.
|
|
|
108 |
C |
p.
|
artikel
|
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