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                             36 results found
no title author magazine year volume issue page(s) type
1 A choice experiment for different preparation methods of eggs: The impact of sensory, health, and animal welfare Akai, Kenju
126 C p.
 article
2 A comparative study on the preferences of Spanish consumers towards the use of natural preservatives in different fruits Martínez-Carrasco, Federico
126 C p.
 article
3 Analyzing food waste perceptions and its solutions: A pilot study on a non-WEIRD sample Gul, Kanwal
126 C p.
 article
4 An enjoyment-focused social identity intervention to reduce buffet plate waste Zinn, Anna K.
126 C p.
 article
5 Are healthy diets also sustainable? Experimental study using a Fake Food Buffet Al Masri, Mirna
126 C p.
 article
6 Association between fat preference and fat taste sensitivity in healthy weight and obese pregnant women based on the pre-pregnancy body mass index Hadi, Suwaibah Abd
126 C p.
 article
7 Blockchain traceability and agri-food appeal: A task-technology fit perspective Pan, Liwei
126 C p.
 article
8 Does “animal” make the food better?--the effect of food type on food perception Wu, Chenjing
126 C p.
 article
9 Do you remember? Consumer reactions to health-related information on snacks in repeated exposure Stickel, Lisa
126 C p.
 article
10 Editorial Board
126 C p.
 article
11 Enabled to eat more plant proteins? Capabilities, opportunities, and motivations related to increasing pulse and pulse-based product consumption across consumer groups Kuosmanen, Sini
126 C p.
 article
12 Exploration of the relationship between olfaction, food Neophobia and fruit and vegetable acceptance in school-aged children Apelman, Linnea
126 C p.
 article
13 Exploring the intersection of food literacy and consumer research: A review, conceptualisation, and agenda for sustainability-focused research McManus, Sarah
126 C p.
 article
14 Exploring the roles of food with different sensory attributes in stress relief: Insights from sweet and spicy foods Lee, Soo-Hyun
126 C p.
 article
15 Identification and profiling of socioeconomic and health characteristics associated with consumer food purchasing behaviours using machine learning Burke, Daniel T.
126 C p.
 article
16 Influence of Orthonasal delivery of sweet volatiles on the perception of fruitiness in the mouth Tepper, Beverly J.
126 C p.
 article
17 Investigating consumers' views on foods from soilless farming systems: A review of the literature and discussion of implications and recommendations Zhou, Xiao
126 C p.
 article
18 Investigating the eating patterns and expectations for the 60+: Insights for the development of new “ready-to-eat” products Martins, Inayara Beatriz Araujo
126 C p.
 article
19 Investigating the effect of protein type and protein concentration on texture and mouthfeel sensory properties of plant and animal-based beverages Kim, Min Sung
126 C p.
 article
20 It's not just for the pleasure of drinking it! modeling the acceptance and purchase intention of a functional chocolate beverage in Colombia Londoño-Giraldo, Beatriz
126 C p.
 article
21 Japanese-made or Chinese-made? Exploring the country-of-origin (COO) effect on insect-based foods Wang, Zining
126 C p.
 article
22 Multisensory contextual cues and information affect plant-based food choices and taste perception Zandstra, E.H.
126 C p.
 article
23 Predicting consumers’ attitude towards and willingness to buy beer brewed with agroindustrial by-products Cela, Nazarena
126 C p.
 article
24 Reducing meat consumption using a diet-related written prompt and the Swiss food pyramid: A field study Zumthurm, Samuel
126 C p.
 article
25 Reimagining fast food: Consumers' judgments and acceptance of fast food alternatives Sobolev, Daphne
126 C p.
 article
26 Tasting in tune: The influence of music on taste evaluation under visual masking conditions Guedes, David
126 C p.
 article
27 Territorial brand equity in the wine market and the role of the organic label: A consumer perspective Dominici, Andrea
126 C p.
 article
28 The consumer journey: A new methodology to study the effects of store and product information on consumers’ responses to sustainable foods and clothing fabrics de Wijk, René A.
126 C p.
 article
29 The curvilinear relationship between perceived stress and spicy food craving in Young females: A non-linear mediation effect of positive emotional experience of spicy food consumption Qiu, Huizhen
126 C p.
 article
30 The heterogeneity of consumer preference for blockchain-based food traceability: The role of governmental trust and information-seeking behaviour Tran, Duc
126 C p.
 article
31 The impact of front-of-package design features on consumers' attention and selection likelihood of protein bars: An eye-tracking study Applegate, Erin
126 C p.
 article
32 The influence of emotional cues and anthropomorphism on product temperature expectations Barbosa Escobar, Francisco
126 C p.
 article
33 Understanding the role of food Neophobia in the willingness to consume functional rice Zhang, Xian
126 C p.
 article
34 Validation and cultural adaptation of the arabic version of the food disgust scale Bekhit, Salma A.
126 C p.
 article
35 What do consumers prioritise when selecting climate-affected produce and what trumps empathy towards farmers? Tarabashkina, Liudmila
126 C p.
 article
36 Why trust is crucial – The moderating role of trust in the relationship between motivation and intention to buy healthy, sustainable and novel foods Macready, Anna L.
126 C p.
 article
                             36 results found
 
 Koninklijke Bibliotheek - National Library of the Netherlands