| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Aims & Scope & Editorial Board
|
|
|
2017
|
58 |
C |
p. IFC-
1 p.
|
artikel
|
| 2 |
Calendar
|
|
|
2017
|
58 |
C |
p. I-
1 p.
|
artikel
|
| 3 |
Effects of front-of-pack social norm messages on food choice and liking
|
Zandstra, Elizabeth H.
|
|
2017
|
58 |
C |
p. 85-93
9 p.
|
artikel
|
| 4 |
Estimating and interpreting more than two consensus components in projective mapping: INDSCAL vs. multiple factor analysis (MFA)
|
Næs, Tormod
|
|
2017
|
58 |
C |
p. 45-60
16 p.
|
artikel
|
| 5 |
From risk perception to information selection…And not the other way round: Selective exposure mechanisms in the field of genetically modified organisms
|
Bardin, Brigitte
|
|
2017
|
58 |
C |
p. 10-17
8 p.
|
artikel
|
| 6 |
Healthy and environmentally sustainable food choices: Consumer responses to point-of-purchase actions
|
Hoek, A.C.
|
|
2017
|
58 |
C |
p. 94-106
13 p.
|
artikel
|
| 7 |
Integration of the sensory experience and post-ingestive measures for understanding food satisfaction. A case study on sucrose replacement by Stevia rebaudiana and addition of beta glucan in fruit drinks
|
Andersen, Barbara V.
|
|
2017
|
58 |
C |
p. 76-84
9 p.
|
artikel
|
| 8 |
Modeling an extended theory of planned behavior model to predict intention to take precautions to avoid consuming food with additives
|
Chen, Mei-Fang
|
|
2017
|
58 |
C |
p. 24-33
10 p.
|
artikel
|
| 9 |
Motivation outweighs ability in explaining European consumers’ use of health claims
|
Hung, Yung
|
|
2017
|
58 |
C |
p. 34-44
11 p.
|
artikel
|
| 10 |
Sounds spicy: Enhancing the evaluation of piquancy by means of a customised crossmodally congruent soundtrack
|
Wang, Qian (Janice)
|
|
2017
|
58 |
C |
p. 1-9
9 p.
|
artikel
|
| 11 |
The magic water test. An affective paired comparison approach to evaluate taste sensitivity in pre-schoolers
|
Vennerød, Frida Felicia Fry
|
|
2017
|
58 |
C |
p. 61-70
10 p.
|
artikel
|
| 12 |
The smell of terroir! Olfactory discrimination between wines of different grape variety and different terroir
|
Foroni, Francesco
|
|
2017
|
58 |
C |
p. 18-23
6 p.
|
artikel
|
| 13 |
Using fractional factorial designs with mixture constraints to improve nutritional value and sensory properties of processed food
|
Rytz, Andreas
|
|
2017
|
58 |
C |
p. 71-75
5 p.
|
artikel
|
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