| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A comparison of methods for analyzing multivariate sensory data in designed experiments – A case study of salt reduction in liver paste
|
Næs, Tormod
|
|
2014
|
33 |
C |
p. 64-73
10 p.
|
article
|
| 2 |
A concept test of novel healthy snacks among adolescents: Antecedents of preferences and buying intentions
|
Nørgaard, Maria Kümpel
|
|
2014
|
33 |
C |
p. 17-26
10 p.
|
article
|
| 3 |
A global study using PANAS (PA and NA) scales to measure consumer emotions associated with aromas of phytonutrient supplements
|
Kuesten, Carla
|
|
2014
|
33 |
C |
p. 86-97
12 p.
|
article
|
| 4 |
Aims & Scope & Editorial Board
|
|
|
2014
|
33 |
C |
p. IFC-
1 p.
|
article
|
| 5 |
Anchored scaling in best–worst experiments: A process for facilitating comparison of conceptual profiles
|
Crocker, Christopher
|
|
2014
|
33 |
C |
p. 37-53
17 p.
|
article
|
| 6 |
Calendar
|
|
|
2014
|
33 |
C |
p. I-
1 p.
|
article
|
| 7 |
Classification trees in consumer studies for combining both product attributes and consumer preferences with additional consumer characteristics
|
Romano, Rosaria
|
|
2014
|
33 |
C |
p. 27-36
10 p.
|
article
|
| 8 |
Development and evaluation of measurement tools for conceptual profiling of unbranded products
|
Thomson, David M.H.
|
|
2014
|
33 |
C |
p. 1-13
13 p.
|
article
|
| 9 |
I cooked it myself: Preparing food increases liking and consumption
|
Dohle, Simone
|
|
2014
|
33 |
C |
p. 14-16
3 p.
|
article
|
| 10 |
Relative importance of cues underlying Spanish consumers’ beef choice and segmentation, and consumer liking of beef enriched with n-3 and CLA fatty acids
|
Realini, C.E.
|
|
2014
|
33 |
C |
p. 74-85
12 p.
|
article
|
| 11 |
What do we learn from comparing hedonic scores and willingness-to-pay data?
|
Ginon, E.
|
|
2014
|
33 |
C |
p. 54-63
10 p.
|
article
|
Journal description