| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A dynamic method to measure the evolution of liking during food consumption in 8- to 10-year-old children
|
Lange, C.
|
|
|
71 |
C |
p. 510-516
|
artikel
|
| 2 |
“As long as it is not irradiated” – Influencing factors of US consumers’ acceptance of food irradiation
|
Bearth, Angela
|
|
|
71 |
C |
p. 141-148
|
artikel
|
| 3 |
Brand name fluency and perceptions of water purity and taste
|
Cho, Hyejeung
|
|
|
71 |
C |
p. 21-24
|
artikel
|
| 4 |
Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception
|
Giacalone, Davide
|
|
|
71 |
C |
p. 463-474
|
artikel
|
| 5 |
Comparison of two sugar reduction strategies with children: Case study with grape nectars
|
Lima, Mayara
|
|
|
71 |
C |
p. 163-167
|
artikel
|
| 6 |
Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping
|
Aschemann-Witzel, Jessica
|
|
|
71 |
C |
p. 117-128
|
artikel
|
| 7 |
Consumers wine preferences according to purchase occasion: Personal consumption and gift-giving
|
Boncinelli, Fabio
|
|
|
71 |
C |
p. 270-278
|
artikel
|
| 8 |
Corrigendum to “Development of the Cooking and Food Provisioning Action Scale (CAFPAS): A new measurement tool for individual cooking practice” [Food Qual. Preference 62 (2017) 96–105]
|
Lahne, Jacob
|
|
|
71 |
C |
p. 517-518
|
artikel
|
| 9 |
Crossmodal correspondence between color, shapes, and wine odors
|
Heatherly, Michelle
|
|
|
71 |
C |
p. 395-405
|
artikel
|
| 10 |
Do consumers prefer local animal products produced with local feed? Results from a Discrete-Choice experiment
|
Profeta, Adriano
|
|
|
71 |
C |
p. 217-227
|
artikel
|
| 11 |
Does taste sensitivity matter? The effect of coffee sensory tasting information and taste sensitivity on consumer preferences
|
Li, Jie
|
|
|
71 |
C |
p. 447-451
|
artikel
|
| 12 |
Does the product test really make a difference? Evidence from the launch of a new wine
|
García-Milon, Alba
|
|
|
71 |
C |
p. 422-430
|
artikel
|
| 13 |
Do labels that convey minimal, redundant, or no information affect consumer perceptions and willingness to pay?
|
Bernard, John C.
|
|
|
71 |
C |
p. 149-157
|
artikel
|
| 14 |
Duckweed as human food. The influence of meal context and information on duckweed acceptability of Dutch consumers
|
de Beukelaar, Myrthe F.A.
|
|
|
71 |
C |
p. 76-86
|
artikel
|
| 15 |
Dutch consumers do not hesitate: Capturing implicit ‘no dominance’ durations using Hold-down Temporal Dominance methodologies for Sensations (TDS) and Emotions (TDE)
|
van Bommel, Roelien
|
|
|
71 |
C |
p. 332-342
|
artikel
|
| 16 |
Editorial Board
|
|
|
|
71 |
C |
p. ii
|
artikel
|
| 17 |
Effect of a health reminder on consumers’ selection of ultra-processed foods in a supermarket
|
Botelho, Alyne M.
|
|
|
71 |
C |
p. 431-437
|
artikel
|
| 18 |
Effect of sugar and acid composition, aroma release, and assessment conditions on aroma enhancement by taste in model wines
|
Arvisenet, Gaëlle
|
|
|
71 |
C |
p. 172-180
|
artikel
|
| 19 |
Estimating the risk of dislike: An industry tool for setting sorting limits for boar taint compounds
|
Christensen, Rune H.
|
|
|
71 |
C |
p. 209-216
|
artikel
|
| 20 |
Facing a trend of brand logo simplicity: The impact of brand logo design on consumption
|
Bossel, Vera
|
|
|
71 |
C |
p. 129-135
|
artikel
|
| 21 |
Healthy food is nutritious, but organic food is healthy because it is pure: The negotiation of healthy food choices by Danish consumers of organic food
|
Ditlevsen, Kia
|
|
|
71 |
C |
p. 46-53
|
artikel
|
| 22 |
Heart rate, skin conductance, and explicit responses to juice samples with varying levels of expectation (dis)confirmation
|
Verastegui-Tena, Luz
|
|
|
71 |
C |
p. 320-331
|
artikel
|
| 23 |
Heterogeneous preferences with respect to food preparation time: Foodies and quickies
|
Casini, Leonardo
|
|
|
71 |
C |
p. 233-241
|
artikel
|
| 24 |
Hot or not? Conveying sensory information on food packaging through the spiciness-shape correspondence
|
Gil-Pérez, Ignacio
|
|
|
71 |
C |
p. 197-208
|
artikel
|
| 25 |
How do implicit/explicit attitudes and emotional reactions to sustainable logo relate? A neurophysiological study
|
Songa, Giulia
|
|
|
71 |
C |
p. 485-496
|
artikel
|
| 26 |
2010–2015: How have conventional descriptive analysis methods really been used? A systematic review of publications
|
Lestringant, Pauline
|
|
|
71 |
C |
p. 1-7
|
artikel
|
| 27 |
How sweetness intensity and thickness of an oral nutritional supplement affects intake and satiety
|
den Boer, Annick
|
|
|
71 |
C |
p. 406-414
|
artikel
|
| 28 |
Improvement of an emotional lexicon for the evaluation of beers
|
Mora, M.
|
|
|
71 |
C |
p. 158-162
|
artikel
|
| 29 |
Investigating the conditions for the effectiveness of nudging: Cue-to-action nudging increases familiar vegetable choice
|
Broers, V.J.V.
|
|
|
71 |
C |
p. 366-374
|
artikel
|
| 30 |
Learned color taste associations in a repeated brief exposure paradigm
|
Higgins, Molly J.
|
|
|
71 |
C |
p. 354-365
|
artikel
|
| 31 |
Learning to know what you like: A case study of repeated exposure to ethnic flavors
|
Song, Ryu-Ri
|
|
|
71 |
C |
p. 452-462
|
artikel
|
| 32 |
Longitudinal study on acceptance of food textures between 6 and 18 months
|
Demonteil, Lauriane
|
|
|
71 |
C |
p. 54-65
|
artikel
|
| 33 |
Might bigger portions of healthier snack food help?
|
Werle, Carolina O.C.
|
|
|
71 |
C |
p. 181-184
|
artikel
|
| 34 |
Mindfulness and willingness to try insects as food: The role of disgust
|
Chan, Eugene Y.
|
|
|
71 |
C |
p. 375-383
|
artikel
|
| 35 |
Multisensory experiential wine marketing
|
Spence, Charles
|
|
|
71 |
C |
p. 106-116
|
artikel
|
| 36 |
Nutrient sensing: What can we learn from different tastes about the nutrient contents in today’s foods?
|
Martin, Christophe
|
|
|
71 |
C |
p. 185-196
|
artikel
|
| 37 |
On the localization of tastes and tasty products in 2D space
|
Velasco, Carlos
|
|
|
71 |
C |
p. 438-446
|
artikel
|
| 38 |
Oral processing behavior and dynamic sensory perception of composite foods: Toppings assist saliva in bolus formation
|
van Eck, Arianne
|
|
|
71 |
C |
p. 497-509
|
artikel
|
| 39 |
Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties
|
Aguayo-Mendoza, Monica G.
|
|
|
71 |
C |
p. 87-95
|
artikel
|
| 40 |
Parents’ experiences of introducing toddlers to fruits and vegetables through repeated exposure, with and without prior visual familiarization to foods: Evidence from daily diaries
|
Houston-Price, Carmel
|
|
|
71 |
C |
p. 291-300
|
artikel
|
| 41 |
Product attributes and consumer attitudes affecting the preferences for infant milk formula in China – A latent class approach
|
El Benni, N.
|
|
|
71 |
C |
p. 25-33
|
artikel
|
| 42 |
Promoting healthy drink choices at school by means of assortment changes and traffic light coding: A field study
|
Stamos, Angelos
|
|
|
71 |
C |
p. 415-421
|
artikel
|
| 43 |
Segmentation in projective mapping
|
Berget, Ingunn
|
|
|
71 |
C |
p. 8-20
|
artikel
|
| 44 |
Sensory complexity and its influence on hedonic responses: A systematic review of applications in food and beverages
|
Palczak, Julie
|
|
|
71 |
C |
p. 66-75
|
artikel
|
| 45 |
Sensory variety in shape and color influences fruit and vegetable intake, liking, and purchase intentions in some subsets of adults: A randomized pilot experiment
|
Vadiveloo, Maya
|
|
|
71 |
C |
p. 301-310
|
artikel
|
| 46 |
Social desirability and sustainable food research: A systematic literature review
|
Cerri, Jacopo
|
|
|
71 |
C |
p. 136-140
|
artikel
|
| 47 |
Tender food, tender hearts: The metaphorical mapping of hard-soft orosensory signals to interpersonal trust and prosocial tendencies
|
Cheon, Bobby K.
|
|
|
71 |
C |
p. 242-249
|
artikel
|
| 48 |
The development of a single-item Food Choice Questionnaire
|
Onwezen, M.C.
|
|
|
71 |
C |
p. 34-45
|
artikel
|
| 49 |
The effect of extrinsic cues on consumer perception: A study using milk tea products
|
Choi, Yoonkyung
|
|
|
71 |
C |
p. 343-353
|
artikel
|
| 50 |
The impact of tablecloth on consumers’ food perception in real-life eating situation
|
Liu, Jing
|
|
|
71 |
C |
p. 168-171
|
artikel
|
| 51 |
The importance of liking of appearance, -odour, -taste and -texture in the evaluation of overall liking. A comparison with the evaluation of sensory satisfaction
|
Andersen, Barbara Vad
|
|
|
71 |
C |
p. 228-232
|
artikel
|
| 52 |
The interaction between country of origin and genetically modified orange juice in urban China
|
Gao, Zhifeng
|
|
|
71 |
C |
p. 475-484
|
artikel
|
| 53 |
The roles of schema incongruity and expertise in consumers’ wine judgment
|
Lanseng, Even J.
|
|
|
71 |
C |
p. 261-269
|
artikel
|
| 54 |
Using temporal dominance of emotions at home. Impact of coffee advertisements on consumers’ behavior and methodological perspectives
|
Peltier, C.
|
|
|
71 |
C |
p. 311-319
|
artikel
|
| 55 |
Utilizing hedonic frame for projective mapping: A case study with Korean fermented soybean paste soup
|
Kim, Mi-Ran
|
|
|
71 |
C |
p. 279-285
|
artikel
|
| 56 |
Variety in the diets of free-living, food-secure adults
|
Wisdorf, Lauren E.
|
|
|
71 |
C |
p. 286-290
|
artikel
|
| 57 |
Vegetarians’ and omnivores’ affective and physiological responses to images of food
|
Anderson, Eric C.
|
|
|
71 |
C |
p. 96-105
|
artikel
|
| 58 |
What do you mean by hot? Assessing the associations raised by the visual depiction of an image of fire on food packaging
|
Gil-Pérez, Ignacio
|
|
|
71 |
C |
p. 384-394
|
artikel
|
| 59 |
Wine-related aromas for different seasons and occasions: Hedonic and emotional responses of wine consumers from Australia, UK and USA
|
Ristic, R.
|
|
|
71 |
C |
p. 250-260
|
artikel
|
Tijdschrift beschrijving