| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Acceptability of protein-fortified recipes in older adults in France
|
Geny, Alexia
|
|
|
118 |
C |
p.
|
article
|
| 2 |
Acceptance of 3D printed foods among senior consumers in Japan
|
Shigi, Ryoma
|
|
|
118 |
C |
p.
|
article
|
| 3 |
Application of Polarized Projective Mapping combined with Ultra Flash Profiling to a complex − high fatigue product category: The case of Greek grape marc spirits
|
Tsapou, E.A.
|
|
|
118 |
C |
p.
|
article
|
| 4 |
Are gluten-free products healthy for non-celiac consumers? How the perception of well-being moderates gluten-free addiction
|
Zerbini, Cristina
|
|
|
118 |
C |
p.
|
article
|
| 5 |
A short version of odor awareness scale (OAS-6)
|
Rokosz, M.
|
|
|
118 |
C |
p.
|
article
|
| 6 |
Chew that beat! How music tempo influences eating behaviors and emotions
|
Migliavada, Riccardo
|
|
|
118 |
C |
p.
|
article
|
| 7 |
Comparing motivations and barriers to reduce meat and adopt protein alternatives amongst meat-eaters in Australia, China and the UK
|
Ford, Hannah
|
|
|
118 |
C |
p.
|
article
|
| 8 |
Consumers’ sensory perception homogeneity and liking of chocolate
|
An, Jihye
|
|
|
118 |
C |
p.
|
article
|
| 9 |
Editorial Board
|
|
|
|
118 |
C |
p.
|
article
|
| 10 |
Exploring the lack of liking for faba bean ingredients with different sensory profiles
|
Tuccillo, Fabio
|
|
|
118 |
C |
p.
|
article
|
| 11 |
“Feminine = Healthy Food” stereotype: Impact of feminine brand personality on consumer attitudes toward healthier food brands
|
Feng, Haorui
|
|
|
118 |
C |
p.
|
article
|
| 12 |
Health, environmental, and animal rights motives among omnivores, vegetarians, and vegans and the associations with meat, dairy, and egg commitment
|
Dhont, Kristof
|
|
|
118 |
C |
p.
|
article
|
| 13 |
Hierarchical ranking sensory evaluation test of fresh produce quality: A case study of injured cherry tomato images
|
Abe, Sei
|
|
|
118 |
C |
p.
|
article
|
| 14 |
Impact of sensory properties and their appreciation on willingness to pay for innovative cheeses with health benefits
|
Martin, Christophe
|
|
|
118 |
C |
p.
|
article
|
| 15 |
Insect-based food consumption: Hedonic or utilitarian motives? Moderation and segmentation analyses
|
Valesi, Riccardo
|
|
|
118 |
C |
p.
|
article
|
| 16 |
Multilevel food ethnocentrism: Cross-national scale development
|
Ferrales, Carolina
|
|
|
118 |
C |
p.
|
article
|
| 17 |
Nutri-Score and Eco-Score: Consumers' trade-offs when facing two sustainability labels
|
Jürkenbeck, Kristin
|
|
|
118 |
C |
p.
|
article
|
| 18 |
On being a foodie: Food literacy, involvement, and disgust
|
Pickering, Gary J.
|
|
|
118 |
C |
p.
|
article
|
| 19 |
Tasting and labeling meat substitute products can affect consumers’ product evaluations and preferences
|
Paul Fesenfeld, Lukas
|
|
|
118 |
C |
p.
|
article
|
| 20 |
The value of food innovation with children: The case of ‘insect snack balls for kids’
|
van Lier, Ilse
|
|
|
118 |
C |
p.
|
article
|
| 21 |
Unveiling the impact of front-of-pack nutritional labels in conflicting nutrition information – A congruity perspective on olive oil
|
Francesco Mazzù, Marco
|
|
|
118 |
C |
p.
|
article
|
| 22 |
Using Web3 technologies to represent personalized consumer taste preferences in whiskies
|
Yu, Tian
|
|
|
118 |
C |
p.
|
article
|
| 23 |
Why do you want an organic coffee? Self-care vs. world-care: A new SOR model approach to explain organic product purchase intentions of Spanish consumers
|
Laos-Espinoza, José
|
|
|
118 |
C |
p.
|
article
|
| 24 |
Willingness to reduce meat consumption among U.S. flexitarians: Sampling, segmentation, and judgmental latitudes
|
Zimmerman, Allen
|
|
|
118 |
C |
p.
|
article
|
Journal description