| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparison of influencing factors on attitudes towards plant-based, insect-based and cultured meat alternatives in Germany
|
Heijnk, Vicky
|
|
|
110 |
C |
p.
|
artikel
|
| 2 |
Adaptation of the food choice questionnaire using a design thinking approach and application to rice consumption by the major European consumers
|
Castanho, Ana
|
|
|
110 |
C |
p.
|
artikel
|
| 3 |
Application of optimal defaults to increase selection of sustainable menu choices
|
Radnitz, Cynthia
|
|
|
110 |
C |
p.
|
artikel
|
| 4 |
Assessment of the validity and reliability of temporal sensory evaluation methods used with consumers on controlled stimuli delivered by a gustometer
|
Visalli, Michel
|
|
|
110 |
C |
p.
|
artikel
|
| 5 |
Bayesian D- and I-optimal designs for choice experiments involving mixtures and process variables
|
Becerra, Mario
|
|
|
110 |
C |
p.
|
artikel
|
| 6 |
Bidirectionality in multisensory perception: Examining the mutual influences between audition and taste
|
Guedes, David
|
|
|
110 |
C |
p.
|
artikel
|
| 7 |
Chinese public perceptions of food applications based on synthetic biology
|
Jin, Shan
|
|
|
110 |
C |
p.
|
artikel
|
| 8 |
Comparing the imagined consumption of sweet and savoury food on sensory-specific satiety
|
Andersen, T.
|
|
|
110 |
C |
p.
|
artikel
|
| 9 |
Comparison of descriptive analysis and flash profile by naïve consumers and experts on commercial milk and yogurt products
|
Heo, JeongAe
|
|
|
110 |
C |
p.
|
artikel
|
| 10 |
Consumers’ willingness-to-buy pasta with microalgae proteins – Which label can promote sales?
|
Van der Stricht, Hélène
|
|
|
110 |
C |
p.
|
artikel
|
| 11 |
Dyadic analysis of the relationship between food neophilia and dietary quality among older heterosexual couples: Findings from the NutriAct Family Study
|
Wortmann, Hanna R.
|
|
|
110 |
C |
p.
|
artikel
|
| 12 |
Eating with the eyes? Tracking food choice in restaurant’s menu
|
Mora, María
|
|
|
110 |
C |
p.
|
artikel
|
| 13 |
Editorial Board
|
|
|
|
110 |
C |
p.
|
artikel
|
| 14 |
Evaluation of consumers’ response to plant-based burgers according to their attitude towards meat reduction
|
Moussaoui, D.
|
|
|
110 |
C |
p.
|
artikel
|
| 15 |
Exploring the barriers and triggers towards the adoption of low- and no-alcohol (NOLO) wines
|
Shaw, Cassidy Lia
|
|
|
110 |
C |
p.
|
artikel
|
| 16 |
First impressions and food technology neophobia: Examining the role of visual information for consumer evaluations of cultivated meat
|
Baum, Chad M.
|
|
|
110 |
C |
p.
|
artikel
|
| 17 |
Food addiction correlates with emotional and craving reactivity to industrially prepared (ultra-processed) and home-cooked (processed) foods but not unprocessed or minimally processed foods
|
Delgado-Rodríguez, Rafael
|
|
|
110 |
C |
p.
|
artikel
|
| 18 |
Food from waste: The effect of information and attitude towards risk on consumers' willingness to pay
|
Hellali, Wajdi
|
|
|
110 |
C |
p.
|
artikel
|
| 19 |
Indexes of individual repeatability and product discrimination in TDS and TCATA and their statistical inference
|
Frascolla, Cindy
|
|
|
110 |
C |
p.
|
artikel
|
| 20 |
Influence of school education and advice received at home in the past on current food safety perceptions
|
Sameshima, Nana
|
|
|
110 |
C |
p.
|
artikel
|
| 21 |
Investigating only a subset of paired comparisons after principal component analysis
|
Castura, J.C.
|
|
|
110 |
C |
p.
|
artikel
|
| 22 |
Knowledge of an insect pest negatively affects sensory perception and emotional response to blueberries
|
Manning, Paul
|
|
|
110 |
C |
p.
|
artikel
|
| 23 |
Measuring individual differences in active smelling to evaluate products – The ENFAS-Instrument
|
Koller, Monika
|
|
|
110 |
C |
p.
|
artikel
|
| 24 |
Non-alcoholic beer reduces flexibility of ideas: Randomized control trial study in Japan
|
Fukuda, Mina
|
|
|
110 |
C |
p.
|
artikel
|
| 25 |
Overthinking environmentally friendly? Need for cognition moderates the sustainability signal of natural patterns in biodegradable tableware
|
Pohlmann, Attila
|
|
|
110 |
C |
p.
|
artikel
|
| 26 |
Perceived degree of food processing as a cue for perceived healthiness: The NOVA system mirrors consumers’ perceptions
|
Hässig, Alenica
|
|
|
110 |
C |
p.
|
artikel
|
| 27 |
Rejection thresholds for sweetness reduction in a model drink predict dietary sugar intake
|
Peng, Mei
|
|
|
110 |
C |
p.
|
artikel
|
| 28 |
Strategies to convince consumers to eat insects? A review
|
van Huis, Arnold
|
|
|
110 |
C |
p.
|
artikel
|
| 29 |
Sweetness in a glass: A study on children’s sweet preference and sensitivity
|
van Belkom, Britt
|
|
|
110 |
C |
p.
|
artikel
|
| 30 |
The crispy cricket – Attitudes, habits, and tradition in insect consumption
|
Gómez-Corona, Carlos
|
|
|
110 |
C |
p.
|
artikel
|
| 31 |
The impact of information on the perception, emotional profile, and insights of Brazilian pet owners with different degrees of entomophobia
|
Fernandes da Silva, Camila B.
|
|
|
110 |
C |
p.
|
artikel
|
| 32 |
Understanding consumer’s acceptability of the technology behind upcycled foods: An application of the technology acceptance model
|
Hellali, Wajdi
|
|
|
110 |
C |
p.
|
artikel
|
| 33 |
Understanding Swiss consumption of plant-based alternatives to dairy products
|
Ammann, Jeanine
|
|
|
110 |
C |
p.
|
artikel
|
| 34 |
Willingness to pay for higher environmental standards for avocado production in Great Barrier Reef catchments
|
Rolfe, John
|
|
|
110 |
C |
p.
|
artikel
|
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