| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acceptance of alternative meats among different dietarian styles: An explorative analysis in Italy
|
Demartini, Eugenio
|
|
|
113 |
C |
p.
|
artikel
|
| 2 |
Analyzing larger sample sets with rapid methods: Incomplete-block designs with free-sorting and free-linking tasks
|
Ac-Pangan, Marlon
|
|
|
113 |
C |
p.
|
artikel
|
| 3 |
Cell-Based Seafood Marketability: What Influences United States Consumers’ Preferences and Willingness-To-Pay?
|
Chuah, Sharon Xin Ying
|
|
|
113 |
C |
p.
|
artikel
|
| 4 |
Congruency of an eating environment influences product liking: A virtual reality study
|
Schouteten, Joachim J.
|
|
|
113 |
C |
p.
|
artikel
|
| 5 |
Consumer attitudes towards hydroponic cultivation of vegetables – Specifically exploring the impact of the fertilisation strategy (using mineral origin or food waste as fertilisers)
|
Spendrup, Sara
|
|
|
113 |
C |
p.
|
artikel
|
| 6 |
Consumer segments less or more willing to adopt foods with microalgae proteins
|
Van der Stricht, Hélène
|
|
|
113 |
C |
p.
|
artikel
|
| 7 |
Consumers’ perception of plant-based alternatives and changes over time. A linguistic analysis across three countries and ten years
|
Runte, Maren
|
|
|
113 |
C |
p.
|
artikel
|
| 8 |
Development and validation of child’s food texture preference questionnaire and associations with oral tactile sensitivity and food fussiness in children
|
Lee, Jookyeong
|
|
|
113 |
C |
p.
|
artikel
|
| 9 |
Does more information mean better choices? A study on calorie display and consumer behavior in restaurants
|
Chung, Dae Hee
|
|
|
113 |
C |
p.
|
artikel
|
| 10 |
Do humans categorize hierarchically? The case of sugar perception in milk and milk alternatives
|
Ong, Jane Jun-Xin
|
|
|
113 |
C |
p.
|
artikel
|
| 11 |
Eating a plant-based burger makes me feel proud and cool: An online survey on food-evoked emotions of plant-based meat
|
Zandstra, Elizabeth H.
|
|
|
113 |
C |
p.
|
artikel
|
| 12 |
Editorial Board
|
|
|
|
113 |
C |
p.
|
artikel
|
| 13 |
Effects of intrinsic and extrinsic product characteristics related to protein source, health and environmental sustainability, on product choice and sensory evaluation of meatballs and plant-based alternatives
|
Giezenaar, Caroline
|
|
|
113 |
C |
p.
|
artikel
|
| 14 |
Exploring the effect of naturalness on consumer wine choices: Evidence from a survey in Italy
|
Bazzani, Claudia
|
|
|
113 |
C |
p.
|
artikel
|
| 15 |
Exploring the intricacies of food disgust: Unveiling links between gender, healthy eating obsession, and disgust propensity
|
Kocabas, Sule
|
|
|
113 |
C |
p.
|
artikel
|
| 16 |
Food texture preferences in early childhood: Insights from 3–6 years old children and parents
|
Chow, Ching Yue
|
|
|
113 |
C |
p.
|
artikel
|
| 17 |
From noise to sound: Setting the base of packaging sound design for cosmetics by physical, sensory and cognitive characterization of lipstick closing sounds
|
Romagny, Sébastien
|
|
|
113 |
C |
p.
|
artikel
|
| 18 |
Increasing intention to eat seaweeds through culinary workshops with a chef: A randomized controlled study on Quebec consumers
|
Lafeuille, Bétina
|
|
|
113 |
C |
p.
|
artikel
|
| 19 |
Indulgent, Practical or Balanced? Exploring mothers’ food choices for their children in low- and middle-income households
|
Caso, Gerarda
|
|
|
113 |
C |
p.
|
artikel
|
| 20 |
Metabolic effects of colour- and odour-induced sweetness enhancement
|
Wang, Qian Janice
|
|
|
113 |
C |
p.
|
artikel
|
| 21 |
Methods for fungiform papillae assessment: A collaborative study among European research units
|
Piochi, Maria
|
|
|
113 |
C |
p.
|
artikel
|
| 22 |
Naturalistic food categories are driven by subjective estimates rather than objective measures of food qualities
|
Carrington, Madeline
|
|
|
113 |
C |
p.
|
artikel
|
| 23 |
Novel microalgae-based foods: What influences Singaporean consumers’ acceptance?
|
Wassmann, Bianca
|
|
|
113 |
C |
p.
|
artikel
|
| 24 |
Predicting consumers’ intention towards seafood products: An extended theory of planned behavior
|
Aminizadeh, Milad
|
|
|
113 |
C |
p.
|
artikel
|
| 25 |
Preferences and willingness to pay for personalized nutrition interventions: Discrete choice experiments in Europe and the United States
|
Galekop, M.M.J.
|
|
|
113 |
C |
p.
|
artikel
|
| 26 |
Public acceptance and sustainability perceptions of food produced with chemical, digital and mechanical weed control measures
|
Saleh, Rita
|
|
|
113 |
C |
p.
|
artikel
|
| 27 |
Remote testing for PROP taster status assessment using solutions and paper disks
|
Rorandelli, C.
|
|
|
113 |
C |
p.
|
artikel
|
| 28 |
Sensory characteristics of a place: The development of the sensory walk questionnaire
|
Pohjanheimo, Terhi
|
|
|
113 |
C |
p.
|
artikel
|
| 29 |
Sensory drivers of liking, emotions, conceptual and sustainability concepts in plant-based and dairy yoghurts
|
Cardello, Armand V.
|
|
|
113 |
C |
p.
|
artikel
|
| 30 |
Sweet rules: Parental restriction linked to lower free sugar and higher fruit intake in 4–7-year-old children
|
Mueller, Carina
|
|
|
113 |
C |
p.
|
artikel
|
| 31 |
The influence of innovation-adoption characteristics on consumers' trust and purchase intentions of innovative alternative proteins: A comparison between plant-based food, cultured food, and insect-based food
|
Wang, Ou
|
|
|
113 |
C |
p.
|
artikel
|
| 32 |
The Meaty gender Gap: Understanding Gender-Based differences in intention to reduce red meat consumption
|
Fantechi, Tommaso
|
|
|
113 |
C |
p.
|
artikel
|
| 33 |
The role of social media in driving beliefs, attitudes, and intentions of meat reduction towards plant-based meat behavioral intentions
|
Rini, Listia
|
|
|
113 |
C |
p.
|
artikel
|
| 34 |
Vegan burger, no thanks! Juicy American burger, yes please! The effect of restaurant meal names on affective appeal
|
Greene, Danyelle
|
|
|
113 |
C |
p.
|
artikel
|
| 35 |
Which factors affect the Italian consumer’s intention to insect-eating? An application of an integrated attitude-intention-eating model
|
Merlino, Valentina Maria
|
|
|
113 |
C |
p.
|
artikel
|
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