| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Can food choice be influenced by priming with food odours?
|
Mors, M.R.
|
|
2018
|
66 |
C |
p. 148-152
|
artikel
|
| 2 |
Chinese consumers and shellfish: Associations between perception, quality, attitude and consumption
|
Wang, Ou
|
|
2018
|
66 |
C |
p. 52-63
|
artikel
|
| 3 |
Consumer evaluation of healthy, unpleasant-tasting food and the post-taste effect of positive information
|
Suzuki, Satoko
|
|
2018
|
66 |
C |
p. 107-110
|
artikel
|
| 4 |
Discard intentions are lower for milk presented in containers without date labels
|
Roe, Brian E.
|
|
2018
|
66 |
C |
p. 13-18
|
artikel
|
| 5 |
Drinking tea improves the performance of divergent creativity
|
Huang, Yan
|
|
2018
|
66 |
C |
p. 29-35
|
artikel
|
| 6 |
Editorial Board
|
|
|
2018
|
66 |
C |
p. ii
|
artikel
|
| 7 |
Effects of adding extra samples to a product set when using descriptive analysis
|
Lestringant, Pauline
|
|
2018
|
66 |
C |
p. 127-140
|
artikel
|
| 8 |
Emotional response to wine: Sensory properties, age and gender as drivers of consumers’ preferences
|
Mora, M.
|
|
2018
|
66 |
C |
p. 19-28
|
artikel
|
| 9 |
FNS or the Varseek-scale? Proposals for a valid operationalization of neophilia
|
Lenglet, François
|
|
2018
|
66 |
C |
p. 76-84
|
artikel
|
| 10 |
From perception to ingestion; the role of sensory properties in energy selection, eating behaviour and food intake
|
Forde, Ciarán G.
|
|
2018
|
66 |
C |
p. 171-177
|
artikel
|
| 11 |
Overview of the 12th Pangborn Sensory Science Symposium and special issue
|
Hayes, John E.
|
|
2018
|
66 |
C |
p. 111-112
|
artikel
|
| 12 |
Personality traits and gender influence liking and choice of food pungency
|
Spinelli, Sara
|
|
2018
|
66 |
C |
p. 113-126
|
artikel
|
| 13 |
Rapid sensory profiles with DISTATIS and Barycentric Text Projection: An example with amari, bitter herbal liqueurs
|
Lahne, Jacob
|
|
2018
|
66 |
C |
p. 36-43
|
artikel
|
| 14 |
Selection attributes of home meal replacement by food-related lifestyles of single-person households in South Korea
|
Kim, Soyeong
|
|
2018
|
66 |
C |
p. 44-51
|
artikel
|
| 15 |
Serving science to the public: Deliberations by a sample of older adults upon exposure to a serving size recommendation for meat
|
Gaspar, Rui
|
|
2018
|
66 |
C |
p. 85-94
|
artikel
|
| 16 |
Shopping for products in a virtual world: Why haptics and visuals are equally important in shaping consumer perceptions and attitudes
|
de Vries, Rachelle
|
|
2018
|
66 |
C |
p. 64-75
|
artikel
|
| 17 |
Strategies to increase preschoolers' vegetable liking and consumption: The role of reward sensitivity
|
Vandeweghe, Laura
|
|
2018
|
66 |
C |
p. 153-159
|
artikel
|
| 18 |
The influence of front-of-package nutrition claims on food perceptions and purchase intentions among Nepali consumers
|
Menger-Ogle, Andrew D.
|
|
2018
|
66 |
C |
p. 160-170
|
artikel
|
| 19 |
Towards a multi-dimensional concept of vegetable freshness from the consumer’s perspective
|
Saba, Anna
|
|
2018
|
66 |
C |
p. 1-12
|
artikel
|
| 20 |
When and how do explicit measures of food craving predict implicit food evaluation? A moderated mediation model
|
Richard, Anna
|
|
2018
|
66 |
C |
p. 141-147
|
artikel
|
| 21 |
When the choice of the temporal method does make a difference: TCATA, TDS and TDS by modality for characterizing semi-solid foods
|
Nguyen, Quoc Cuong
|
|
2018
|
66 |
C |
p. 95-106
|
artikel
|
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