| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Application of an integrated framework to examine Chinese consumers’ purchase intention toward genetically modified food
|
Zhang, Yingyu
|
|
2018
|
65 |
C |
p. 118-128
|
article
|
| 2 |
Assessment of liking for saltiness, sweetness and fattiness sensations in children: Validation of a questionnaire
|
Lange, Christine
|
|
2018
|
65 |
C |
p. 81-91
|
article
|
| 3 |
Correlation of consumer perception of stickiness and contributing texture attributes to trained panelist temporal evaluations in a caramel system
|
Mayhew, Emily J.
|
|
2018
|
65 |
C |
p. 72-80
|
article
|
| 4 |
Corrigendum to “Assessing children’s willingness to try new foods: Validation of a Portuguese version of the Child's Food Neophobia Scale for parents of young children” 63 (2018) 151–158
|
Gomes, Ana Isabel
|
|
2018
|
65 |
C |
p. 198
|
article
|
| 5 |
Does information on equivalence of standards direct choice? Evidence for organic labels from different countries-of-origin
|
Yeh, Ching-Hua
|
|
2018
|
65 |
C |
p. 28-39
|
article
|
| 6 |
Editorial Board
|
|
|
2018
|
65 |
C |
p. ii
|
article
|
| 7 |
Emotions before and after a meal in a natural eating situation
|
Giboreau, Agnes
|
|
2018
|
65 |
C |
p. 191-193
|
article
|
| 8 |
Heart rate and skin conductance responses to taste, taste novelty, and the (dis)confirmation of expectations
|
Verastegui-Tena, Luz
|
|
2018
|
65 |
C |
p. 1-9
|
article
|
| 9 |
How Australian consumers value intrinsic and extrinsic attributes of beef products
|
Ardeshiri, Ali
|
|
2018
|
65 |
C |
p. 146-163
|
article
|
| 10 |
Ignorant experts and erudite novices: Exploring the Dunning-Kruger effect in wine consumers
|
Aqueveque, Claudio
|
|
2018
|
65 |
C |
p. 181-184
|
article
|
| 11 |
Images and chocolate stimuli affect physiological and affective responses of consumers: A cross-cultural study
|
Torrico, Damir Dennis
|
|
2018
|
65 |
C |
p. 60-71
|
article
|
| 12 |
Influence of aroma intensity and nasal pungency on the ‘mood signature’ of common aroma compounds in a mixed ethnic population
|
Jin, Lumeng
|
|
2018
|
65 |
C |
p. 164-174
|
article
|
| 13 |
Is fish worth more than meat? – How consumers’ beliefs about health and nutrition affect their willingness to pay more for fish than meat
|
Morales, L. Emilio
|
|
2018
|
65 |
C |
p. 101-109
|
article
|
| 14 |
Multidimensional measurement of individual differences in taste perception
|
Puputti, Sari
|
|
2018
|
65 |
C |
p. 10-17
|
article
|
| 15 |
Nutritional warnings and product substitution or abandonment: Policy implications derived from a repeated purchase simulation
|
Ares, Gastón
|
|
2018
|
65 |
C |
p. 40-48
|
article
|
| 16 |
Replicates in sensory profiling: Quantification of the impact of moving from two to one assessments
|
Moser, Mireille
|
|
2018
|
65 |
C |
p. 185-190
|
article
|
| 17 |
Sweet liker status in children and adults: Consequences for beverage intake in adults
|
Garneau, Nicole L.
|
|
2018
|
65 |
C |
p. 175-180
|
article
|
| 18 |
The Pepsi Paradox: A review
|
Van Doorn, George
|
|
2018
|
65 |
C |
p. 194-197
|
article
|
| 19 |
The role of aromatic similarity in food and beverage pairing
|
Eschevins, A.
|
|
2018
|
65 |
C |
p. 18-27
|
article
|
| 20 |
The role of packaging format, alcohol level and brand in consumer’s choice of beer: A best-worst scaling multi-profile approach
|
Thong, Nguyen Tien
|
|
2018
|
65 |
C |
p. 92-100
|
article
|
| 21 |
The spell of cuteness in food consumption? It depends on food type and consumption motivation
|
Lee, Hsiao-Ching
|
|
2018
|
65 |
C |
p. 110-117
|
article
|
| 22 |
Training of a Dutch and Malaysian sensory panel to assess intensities of basic tastes and fat sensation of commonly consumed foods
|
Teo, Pey Sze
|
|
2018
|
65 |
C |
p. 49-59
|
article
|
| 23 |
What does your wine label mean to consumers? A semiotic investigation of Bordeaux wine visual codes
|
Celhay, Franck
|
|
2018
|
65 |
C |
p. 129-145
|
article
|
Journal description