| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Adolescent emotions toward sweet food cues as a function of obesity and risky dieting practices
|
Miccoli, Laura
|
|
|
68 |
C |
p. 205-214
|
artikel
|
| 2 |
An appetite for risk? Failure to replicate the effect of hunger cues on risk taking
|
Festjens, Anouk
|
|
|
68 |
C |
p. 415-419
|
artikel
|
| 3 |
An assessment of the CATA-variant of the EsSense Profile®
|
Jaeger, Sara R.
|
|
|
68 |
C |
p. 360-370
|
artikel
|
| 4 |
Application of consumer style inventory (CSI) to predict young Indian consumer’s intention to purchase organic food products
|
Prakash, Gyan
|
|
|
68 |
C |
p. 90-97
|
artikel
|
| 5 |
Aroma effects on food choice task behavior and brain responses to bakery food product cues
|
de Wijk, Rene A.
|
|
|
68 |
C |
p. 304-314
|
artikel
|
| 6 |
Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample
|
Laureati, M.
|
|
|
68 |
C |
p. 113-124
|
artikel
|
| 7 |
Automated facial expression analysis for emotional responsivity using an aqueous bitter model
|
Crist, C.A.
|
|
|
68 |
C |
p. 349-359
|
artikel
|
| 8 |
Background colour & its impact on food perception & behaviour
|
Spence, Charles
|
|
|
68 |
C |
p. 156-166
|
artikel
|
| 9 |
Brave, health-conscious, and environmentally friendly: Positive impressions of insect food product consumers
|
Hartmann, Christina
|
|
|
68 |
C |
p. 64-71
|
artikel
|
| 10 |
CATA and RATA questions for product-focused emotion research: Five case studies using emoji questionnaires
|
Jaeger, Sara R.
|
|
|
68 |
C |
p. 342-348
|
artikel
|
| 11 |
Comparative performance of three interpretative front-of-pack nutrition labelling schemes: Insights for policy making
|
Ares, Gastón
|
|
|
68 |
C |
p. 215-225
|
artikel
|
| 12 |
Comparison of triangle and tetrad discrimination methodology in an applied manner
|
Burns, Sara L.
|
|
|
68 |
C |
p. 105-112
|
artikel
|
| 13 |
Consumer in-store choice of suboptimal food to avoid food waste: The role of food category, communication and perception of quality dimensions
|
Aschemann-Witzel, Jessica
|
|
|
68 |
C |
p. 29-39
|
artikel
|
| 14 |
Consumers’ attitudes and change of attitude toward 3D-printed food
|
Brunner, Thomas A.
|
|
|
68 |
C |
p. 389-396
|
artikel
|
| 15 |
Corrigendum to “Profiling nutritional gatekeepers: Three methods for differentiating influential cooks” [Food Qual. Prefer. 14 (2003) 289–297]
|
Wansink, Brian
|
|
|
68 |
C |
p. 431-432
|
artikel
|
| 16 |
Degree of satisfaction-difference (DOSD) method for measuring consumer acceptance: Comparative and absolute measures of satisfaction based on signal detection theory
|
Kim, Min-A.
|
|
|
68 |
C |
p. 167-172
|
artikel
|
| 17 |
Determinants of organic food purchases: Evidence from household panel data
|
Janssen, Meike
|
|
|
68 |
C |
p. 19-28
|
artikel
|
| 18 |
Does food disgust sensitivity influence eating behaviour? Experimental validation of the Food Disgust Scale
|
Ammann, Jeanine
|
|
|
68 |
C |
p. 411-414
|
artikel
|
| 19 |
Do healthy diets differ in their sensory characteristics?
|
Cox, David N.
|
|
|
68 |
C |
p. 12-18
|
artikel
|
| 20 |
Editorial Board
|
|
|
|
68 |
C |
p. ii
|
artikel
|
| 21 |
Emoji as a tool for measuring children’s emotions when tasting food
|
Schouteten, Joachim J.
|
|
|
68 |
C |
p. 322-331
|
artikel
|
| 22 |
Emoji questionnaires can be used with a range of population segments: Findings relating to age, gender and frequency of emoji/emoticon use
|
Jaeger, Sara R.
|
|
|
68 |
C |
p. 397-410
|
artikel
|
| 23 |
European consumer healthiness evaluation of ‘Free-from’ labelled food products
|
Hartmann, Christina
|
|
|
68 |
C |
p. 377-388
|
artikel
|
| 24 |
Herbs and spices increase liking and preference for vegetables among rural high school students
|
Fritts, Juliana R.
|
|
|
68 |
C |
p. 125-134
|
artikel
|
| 25 |
How young people in Finland respond to information about the origin of food products: The role of value orientations and product type
|
Kumpulainen, Tommi
|
|
|
68 |
C |
p. 173-182
|
artikel
|
| 26 |
If it’s healthy, it’s tasty and expensive: Effects of nutritional labels on price and taste expectations
|
Jo, Jisung
|
|
|
68 |
C |
p. 332-341
|
artikel
|
| 27 |
Impact of cooking competence on satisfaction with food-related life: Construction and validation of cumulative experience & knowledge scales
|
Bech-Larsen, Tino
|
|
|
68 |
C |
p. 191-197
|
artikel
|
| 28 |
Motivations for meal and snack times: Three approaches reveal similar constructs
|
Phan, Uyen T.X.
|
|
|
68 |
C |
p. 267-275
|
artikel
|
| 29 |
On the multiple effects of packaging colour on consumer behaviour and product experience in the ‘food and beverage’ and ‘home and personal care’ categories
|
Spence, Charles
|
|
|
68 |
C |
p. 226-237
|
artikel
|
| 30 |
Perceived naturalness of water: The effect of biological agents and beneficial human action
|
Etale, Anita
|
|
|
68 |
C |
p. 245-249
|
artikel
|
| 31 |
Random forests: A machine learning methodology to highlight the volatile organic compounds involved in olfactory perception
|
Vigneau, E.
|
|
|
68 |
C |
p. 135-145
|
artikel
|
| 32 |
Signal detection-based satisfaction measure of the holistic product usage experience with and without the ‘double-faced applicability’ test
|
Kim, In-Ah
|
|
|
68 |
C |
p. 40-49
|
artikel
|
| 33 |
Statistical treatment of free sorting data by means of correspondence and cluster analyses
|
Cariou, V.
|
|
|
68 |
C |
p. 1-11
|
artikel
|
| 34 |
Subjective socioeconomic status modulates perceptual discrimination between beverages with different energy densities
|
Cheon, B.K.
|
|
|
68 |
C |
p. 258-266
|
artikel
|
| 35 |
Survival analysis model to estimate sensory shelf life with temperature and illumination as accelerating factors
|
Garitta, Lorena
|
|
|
68 |
C |
p. 371-376
|
artikel
|
| 36 |
The changing role of the senses in food choice and food intake across the lifespan
|
Boesveldt, Sanne
|
|
|
68 |
C |
p. 80-89
|
artikel
|
| 37 |
The effect of wrapper color on candy flavor expectations and perceptions
|
Zellner, Debra
|
|
|
68 |
C |
p. 98-104
|
artikel
|
| 38 |
The emoji scale: A facial scale for the 21st century
|
Swaney-Stueve, Marianne
|
|
|
68 |
C |
p. 183-190
|
artikel
|
| 39 |
The Flexitarian Flip™ in university dining venues: Student and adult consumer acceptance of mixed dishes in which animal protein has been partially replaced with plant protein
|
Spencer, Molly
|
|
|
68 |
C |
p. 50-63
|
artikel
|
| 40 |
The impact of PROP and thermal taster status on the emotional response to beer
|
Yang, Qian
|
|
|
68 |
C |
p. 420-430
|
artikel
|
| 41 |
The impact of whey protein supplementation in older adults on nutrient intakes and satiety over an 11-week exercise intervention
|
Ridge, Ashley
|
|
|
68 |
C |
p. 72-79
|
artikel
|
| 42 |
The influence of psychological traits, beliefs and taste responsiveness on implicit attitudes toward plant- and animal-based dishes among vegetarians, flexitarians and omnivores
|
Cliceri, Danny
|
|
|
68 |
C |
p. 276-291
|
artikel
|
| 43 |
The shape of the cup influences aroma, taste, and hedonic judgements of specialty coffee
|
Carvalho, Fabiana M.
|
|
|
68 |
C |
p. 315-321
|
artikel
|
| 44 |
The shapes associated with the concept of ‘sweet and sour’ foods
|
Velasco, Carlos
|
|
|
68 |
C |
p. 250-257
|
artikel
|
| 45 |
The sweetest punch: Effects of 3D-printed surface textures and graphic design on ice-cream evaluation
|
Van Rompay, Thomas J.L.
|
|
|
68 |
C |
p. 198-204
|
artikel
|
| 46 |
Understanding product differentiation failures: The role of product knowledge and brand credence in olive oil markets
|
Salazar-Ordóñez, Melania
|
|
|
68 |
C |
p. 146-155
|
artikel
|
| 47 |
Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer
|
Ramsey, Imogen
|
|
|
68 |
C |
p. 292-303
|
artikel
|
| 48 |
Wine complexity: An empirical investigation
|
Wang, Qian Janice
|
|
|
68 |
C |
p. 238-244
|
artikel
|
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