| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A simple procedure to assess the reliability of the best estimate thresholds (BETs): A case study on the detection threshold of tannic acid astringency
|
Martin, Christophe
|
|
|
127 |
C |
p.
|
artikel
|
| 2 |
Asking the right question: How should category fit be determined and what is its relationship with sensory attributes of milk and milk alternatives?
|
Ong, Jane Jun-Xin
|
|
|
127 |
C |
p.
|
artikel
|
| 3 |
Can natural language processing or large language models replace human operators for pre-processing word and sentence-based free comments sensory evaluation data?
|
Visalli, Michel
|
|
|
127 |
C |
p.
|
artikel
|
| 4 |
Consumer preferences for organic, animal welfare-friendly, and locally produced meat in workplace canteens: Results of a discrete choice experiment in Germany
|
Möstl, Andreas
|
|
|
127 |
C |
p.
|
artikel
|
| 5 |
Cross-cultural consumer acceptance of cultured meat: A comparative study in Belgium, Chile, and China
|
Rodríguez Escobar, María Ignacia
|
|
|
127 |
C |
p.
|
artikel
|
| 6 |
Diverse dietary lifestyles within households increase purchase intentions for plant-based food
|
Rini, L.
|
|
|
127 |
C |
p.
|
artikel
|
| 7 |
Does participation in CSA affect consciousness and sustainable behavior of consumers? The evidence from a longitudinal study
|
Glinska-Newes, Aldona
|
|
|
127 |
C |
p.
|
artikel
|
| 8 |
Editorial Board
|
|
|
|
127 |
C |
p.
|
artikel
|
| 9 |
Evaluating the multi-faceted effect of concurrent front-of-pack nutrition and ecolabels on food evaluation
|
Rramani Dervishi, Qëndresa
|
|
|
127 |
C |
p.
|
artikel
|
| 10 |
Exploring the buzz: The mediating role of entomophagy attitudes among younger generations towards pork from pigs fed with insect flour
|
Hamam, Manal
|
|
|
127 |
C |
p.
|
artikel
|
| 11 |
Front-of-pack labels and young consumers: An experimental investigation of nutrition and sustainability claims in Chile
|
Fretes, Gabriela
|
|
|
127 |
C |
p.
|
artikel
|
| 12 |
Gastronomizing legumes: Can we increase legume consumption in restaurants by improving the sensory experience and modifying the portions of legumes and meat on the plate?
|
Cosson, Audrey
|
|
|
127 |
C |
p.
|
artikel
|
| 13 |
Green color drives rejection of crackers added with algae in children but not in adults
|
Rabitti, Noemi Sofia
|
|
|
127 |
C |
p.
|
artikel
|
| 14 |
Impact of pivot selection and lexicon utilization on pivot profile analysis of food off-odor reduction: The case of soymilk
|
Liu, Chang
|
|
|
127 |
C |
p.
|
artikel
|
| 15 |
Is it recycled or recyclable? Improving consumers' perceptions of recycled plastic packages for food products.
|
D'Aniello, Alba
|
|
|
127 |
C |
p.
|
artikel
|
| 16 |
I smell it, I (do not) want it - the influence of food odor on inhibition in restrained and non-restrained eaters
|
Berebbi, Shir
|
|
|
127 |
C |
p.
|
artikel
|
| 17 |
Low-income consumers' perceptions of ultra-processed foods
|
Sapio, Silvia
|
|
|
127 |
C |
p.
|
artikel
|
| 18 |
Measuring overall difference from a combination of attribute ratings with the many-facet Rasch model
|
Ariakpomu, Nnenna C.
|
|
|
127 |
C |
p.
|
artikel
|
| 19 |
(M)eat more plants: How category dimensions and inferences shape consumer acceptance of plant-based proteins
|
van der Meer, M.
|
|
|
127 |
C |
p.
|
artikel
|
| 20 |
More than a feeling: Development of an EmoSemio questionnaire to evaluate emotions evoked by cell-cultivated meat label terms in Singapore and the USA
|
Failla, Morgan
|
|
|
127 |
C |
p.
|
artikel
|
| 21 |
Naturalness Attitudinal Scale (NAS): Development and validation of new scales to measure attitudes toward naturalness for different product categories
|
Dantec, Morgane
|
|
|
127 |
C |
p.
|
artikel
|
| 22 |
New challenges and perspectives on the organic halo effect on calories estimation: A brief review and Meta-analysis
|
Durand, François
|
|
|
127 |
C |
p.
|
artikel
|
| 23 |
Product effect size estimation and performance accuracy (validity and reliability) assessment for CATA and TCATA data
|
Bi, Jian
|
|
|
127 |
C |
p.
|
artikel
|
| 24 |
Psychometric properties of the German version of the moral disengagement in meat questionnaire (MDMQ-G)
|
Schüßler, Charlotte
|
|
|
127 |
C |
p.
|
artikel
|
| 25 |
Rescue us all! the effects of the “rescued” claim for familiar and unfamiliar food ingredients
|
Carneiro, Fernanda Silveira
|
|
|
127 |
C |
p.
|
artikel
|
| 26 |
Testing a food provision and wastage audit protocol (NUTRI_WASTE_ECEC) in early childhood education settings: An equivalence study.
|
Elford, Audrey
|
|
|
127 |
C |
p.
|
artikel
|
| 27 |
The effect of stealth vs. declared reductions to lunch meal portion size on subsequent energy intake: A randomised control experiment.
|
Gough, Thomas
|
|
|
127 |
C |
p.
|
artikel
|
| 28 |
The emulsion-filled gels with different fat contents exhibit various friction behavior and dynamic fat-related texture perception at different temperatures
|
Zeng, Yueji
|
|
|
127 |
C |
p.
|
artikel
|
| 29 |
The impact of health and environmental information on consumer valuation of portion sizes: Evidence from an experimental auction
|
Hosni, Hanin
|
|
|
127 |
C |
p.
|
artikel
|
| 30 |
Trying tongs and spoiling spoons: Effort nudges influence food consumption and may motivate healthier food decisions
|
Otterbring, Tobias
|
|
|
127 |
C |
p.
|
artikel
|
| 31 |
Underrepresented populations in sensory and consumer science
|
Gómez-Corona, Carlos
|
|
|
127 |
C |
p.
|
artikel
|
| 32 |
When tradition turns to innovation: Japanese consumers' evaluation of new food products
|
Benninger, Nadine
|
|
|
127 |
C |
p.
|
artikel
|
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