| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Aims & Scope & Editorial Board
|
|
|
2017
|
57 |
C |
p. IFC
|
article
|
| 2 |
Attitude towards resveratrol as a healthy botanical ingredient: The role of naturalness of product and message
|
Aschemann-Witzel, Jessica
|
|
2017
|
57 |
C |
p. 126-135
|
article
|
| 3 |
Calendar
|
|
|
2017
|
57 |
C |
p. I
|
article
|
| 4 |
Handling tempting food in a non-consummatory context reduces subsequent consumption of other tempting food: An extension beyond sweet snacks
|
Goddyn, Hannelore
|
|
2017
|
57 |
C |
p. 97-103
|
article
|
| 5 |
Indirect ways to foster healthier food consumption patterns: Health-supportive side effects of health-unrelated motives
|
Mai, Robert
|
|
2017
|
57 |
C |
p. 54-68
|
article
|
| 6 |
Knowledge representation among assessors through free hierarchical sorting and a semi-directed interview: Exploring Beaujolais wines
|
Honoré-Chedozeau, C.
|
|
2017
|
57 |
C |
p. 17-31
|
article
|
| 7 |
“Local” as an indicator of beef quality: An exploratory study of rural consumers in the southern U.S.
|
Telligman, Amy L.
|
|
2017
|
57 |
C |
p. 41-53
|
article
|
| 8 |
Measurement invariance in the Satisfaction with Food-related Life scale: A comparison of Chilean and Spanish university students
|
Schnettler, Berta
|
|
2017
|
57 |
C |
p. 79-86
|
article
|
| 9 |
Mixed Profiling: A new tool of sensory analysis in a professional context. Application to wines
|
Coulon-Leroy, C.
|
|
2017
|
57 |
C |
p. 8-16
|
article
|
| 10 |
Projective mapping with food stickers: A good tool for better understanding perception of fish in children of different ages
|
Mitterer Daltoé, Marina Leite
|
|
2017
|
57 |
C |
p. 87-96
|
article
|
| 11 |
The effect of health claim information disclosure on the sensory characteristics of plant sterol-enriched turkey as assessed using the Check-All-That-Apply (CATA) methodology
|
Grasso, S.
|
|
2017
|
57 |
C |
p. 69-78
|
article
|
| 12 |
The impact of multiple immersion levels on data quality and panelist engagement for the evaluation of cookies under a preparation-based scenario
|
Hathaway, Drew
|
|
2017
|
57 |
C |
p. 114-125
|
article
|
| 13 |
The relationship between taste and nutrient content in commercially available foods from the United States
|
van Langeveld, Astrid W.B.
|
|
2017
|
57 |
C |
p. 1-7
|
article
|
| 14 |
The reliability and validity of the Macronutrient and Taste Preference Ranking Task: A new method to measure food preferences
|
de Bruijn, Suzanne E.M.
|
|
2017
|
57 |
C |
p. 32-40
|
article
|
| 15 |
Valence, familiarity and arousal of different foods in relation to age, sex and weight
|
Padulo, Caterina
|
|
2017
|
57 |
C |
p. 104-113
|
article
|
Journal description