| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Aims & Scope & Editorial Board
|
|
|
2011
|
22 |
7 |
p. IFC-
1 p.
|
artikel
|
| 2 |
An extension of the theory of planned behavior to predict immediate hedonic behaviors and distal benefit behaviors
|
Collins, Anna
|
|
2011
|
22 |
7 |
p. 638-646
9 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2011
|
22 |
7 |
p. I-
1 p.
|
artikel
|
| 4 |
Consumer perception and use of iron fortified foods is associated with their knowledge and understanding of nutritional issues
|
Pounis, George D.
|
|
2011
|
22 |
7 |
p. 683-688
6 p.
|
artikel
|
| 5 |
Consumers’ willingness to pay for organic chicken breast: Evidence from choice experiment
|
Van Loo, Ellen J.
|
|
2011
|
22 |
7 |
p. 603-613
11 p.
|
artikel
|
| 6 |
Cross-modal interactions between taste and smell: Odour-induced saltiness enhancement depends on salt level
|
Nasri, Nizar
|
|
2011
|
22 |
7 |
p. 678-682
5 p.
|
artikel
|
| 7 |
Food labels: Do consumers perceive what semiotics want to convey?
|
Ares, Gastón
|
|
2011
|
22 |
7 |
p. 689-698
10 p.
|
artikel
|
| 8 |
Food neophobia and willingness to try non-traditional foods for Koreans
|
Choe, Ja Young
|
|
2011
|
22 |
7 |
p. 671-677
7 p.
|
artikel
|
| 9 |
Food quality assessment in parent–child dyads – A hall-test of healthier in-between meals for adolescents
|
Bech-Larsen, Tino
|
|
2011
|
22 |
7 |
p. 614-619
6 p.
|
artikel
|
| 10 |
Preference, liking and wanting for beverages in children aged 9–14years: Role of sourness perception, chemical composition and background variables
|
Kildegaard, Heidi
|
|
2011
|
22 |
7 |
p. 620-627
8 p.
|
artikel
|
| 11 |
Prespecified factor level combinations in the optimal design of mixture-process variable experiments
|
De Ketelaere, Bart
|
|
2011
|
22 |
7 |
p. 661-670
10 p.
|
artikel
|
| 12 |
Representation of complexity in wine: Influence of expertise
|
Parr, W.V.
|
|
2011
|
22 |
7 |
p. 647-660
14 p.
|
artikel
|
| 13 |
The sensory optimum of chicken broths supplemented with calcium di-glutamate: A possibility for reducing sodium while maintaining taste
|
Carter, Brett E.
|
|
2011
|
22 |
7 |
p. 699-703
5 p.
|
artikel
|
| 14 |
The use of standard electrode potentials to predict the taste of solid metals
|
Laughlin, Zoe
|
|
2011
|
22 |
7 |
p. 628-637
10 p.
|
artikel
|
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