| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Aims & Scope & Editorial Board
|
|
|
2011
|
22 |
3 |
p. IFC-
1 p.
|
article
|
| 2 |
Calendar
|
|
|
2011
|
22 |
3 |
p. I-
1 p.
|
article
|
| 3 |
Consumer acceptance and appropriateness of meat substitutes in a meal context
|
Elzerman, Johanna E.
|
|
2011
|
22 |
3 |
p. 233-240
8 p.
|
article
|
| 4 |
Handling of individual differences in rating-based conjoint analysis
|
Endrizzi, Isabella
|
|
2011
|
22 |
3 |
p. 241-254
14 p.
|
article
|
| 5 |
How useful is acceptability to explain economic value? An application on the introduction of innovative saffron products into commercial markets
|
Sanjuán-López, Ana I.
|
|
2011
|
22 |
3 |
p. 255-263
9 p.
|
article
|
| 6 |
Identification of confusable odours including wines: Appropriate labels enhance performance
|
Russell, Alex M.T.
|
|
2011
|
22 |
3 |
p. 296-303
8 p.
|
article
|
| 7 |
Incidental learning and memory for food varied in sweet taste in children
|
Laureati, M.
|
|
2011
|
22 |
3 |
p. 264-270
7 p.
|
article
|
| 8 |
Means-end chains analysis of extra virgin olive oil purchase and consumption behavior
|
Santosa, Metta
|
|
2011
|
22 |
3 |
p. 304-316
13 p.
|
article
|
| 9 |
Sweetness intensity perception and pleasantness ratings of sucrose, aspartame solutions and cola among multi-ethnic Malaysian subjects
|
Thai, Pua-Koon
|
|
2011
|
22 |
3 |
p. 281-289
9 p.
|
article
|
| 10 |
Tasting shapes and words
|
Spence, Charles
|
|
2011
|
22 |
3 |
p. 290-295
6 p.
|
article
|
| 11 |
Understanding consumers’ cognitive structures with regard to high pressure processing: A means-end chain application to the chilled ready meals category
|
Sorenson, Douglas
|
|
2011
|
22 |
3 |
p. 271-280
10 p.
|
article
|
Journal description