| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A diet-related health prompt with the Swiss Food Pyramid as a nudge to reduce meat consumption
|
Zumthurm, Samuel
|
|
|
115 |
C |
p.
|
article
|
| 2 |
Bread buns or slices? variations of bread shape modifies ad libitum intake of bread and toppings
|
Bolhuis, Dieuwerke P.
|
|
|
115 |
C |
p.
|
article
|
| 3 |
Can warning labels communicating the environmental impact of meat reduce meat consumption? Evidence from two multiple treatment reversal experiments in college dining halls
|
Vasiljevic, Milica
|
|
|
115 |
C |
p.
|
article
|
| 4 |
Children’s physiological and behavioural response during the observation, olfaction, manipulation, and consumption of food products with varied textures. Part 2: Solid products
|
da Quinta, N.
|
|
|
115 |
C |
p.
|
article
|
| 5 |
Cross-cultural adaptation, validation and reliability analysis of child food neophobia scale among Pakistani preschoolers
|
Khan, Muhammad Jamal
|
|
|
115 |
C |
p.
|
article
|
| 6 |
Decoding the meaning of alternative proteins: Connotations and music-matching
|
Motoki, Kosuke
|
|
|
115 |
C |
p.
|
article
|
| 7 |
Deprivation of visual stimuli increases sensitivity to sweet taste in a Vietnamese Kinh population
|
Leszkowicz, Emilia
|
|
|
115 |
C |
p.
|
article
|
| 8 |
Editorial Board
|
|
|
|
115 |
C |
p.
|
article
|
| 9 |
Effect of oral burn on dynamic taste, flavor and mouthfeel perception of tomato soups, curried rice and beef patties
|
Lyu, Cong
|
|
|
115 |
C |
p.
|
article
|
| 10 |
Effects of a short food education program implemented at school canteens on children’s acceptance of plant-based food: A quasi-experimental study
|
Dahmani, Justine
|
|
|
115 |
C |
p.
|
article
|
| 11 |
Erratum to “Skin conductance responses to oral stimuli: The role of taste quality and intensity, and personality traits”. [Food Qual. Prefer. 109 (2023) 104917]
|
Spinelli, S.
|
|
|
115 |
C |
p.
|
article
|
| 12 |
Flavor intensity is reduced in pureed food: A study using instrumental and sensory analyses
|
Horie, Fuyumi
|
|
|
115 |
C |
p.
|
article
|
| 13 |
Individual differences in sensitivity to taste-shape crossmodal correspondences
|
Chuquichambi, Erick G.
|
|
|
115 |
C |
p.
|
article
|
| 14 |
Memory suppression devalues food reward and can predict long-term changes in emotional eating
|
Yu, Xiaohan
|
|
|
115 |
C |
p.
|
article
|
| 15 |
Product discrimination ability of temporal sensory evaluation methods used with consumers
|
Visalli, Michel
|
|
|
115 |
C |
p.
|
article
|
| 16 |
Retronasal sensation of nonvolatile sweeteners and its impacts on the flavor perception of beverages
|
He, Yue
|
|
|
115 |
C |
p.
|
article
|
| 17 |
Single vs. sequential sensory evaluations of full portions of regular and non-alcoholic beers at home
|
Wakihira, Takahiro
|
|
|
115 |
C |
p.
|
article
|
| 18 |
Sustainability information, taste perception and willingness to pay: The case of bird-friendly coffee
|
Grunert, Klaus G.
|
|
|
115 |
C |
p.
|
article
|
| 19 |
Taste matters more than origin: An experimental economics study on consumer preferences for native and foreign varieties of walnuts
|
Raimondo, Maria
|
|
|
115 |
C |
p.
|
article
|
| 20 |
The influence of real-life contexts on user experience, odor perception and perceived performance of hair care products
|
Joussain, Pauline
|
|
|
115 |
C |
p.
|
article
|
| 21 |
Using functional data analysis (FDA) for time-intensity (T-I) evaluation of perceptual efficacy, exemplified by a supplement tablet longitudinal study
|
Kuesten, Carla
|
|
|
115 |
C |
p.
|
article
|
| 22 |
“We Chinese just want meat!” An analysis of Chinese netizens’ reactions to vegetarian advocacy
|
Zeng, Guojun
|
|
|
115 |
C |
p.
|
article
|
Journal description