| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Adding condiments to foods: How does static and dynamic sensory perception change when bread and carrots are consumed with mayonnaise?
|
van Eck, Arianne
|
|
|
73 |
C |
p. 154-170
|
article
|
| 2 |
Application of TCATA to examine variation in beer perception due to thermal taste status
|
Mitchell, Jessica
|
|
|
73 |
C |
p. 135-142
|
article
|
| 3 |
Barriers and facilitators towards adopting a more plant-based diet in a sample of Danish consumers
|
Reipurth, Malou F.S.
|
|
|
73 |
C |
p. 288-292
|
article
|
| 4 |
Consumer preferences for different red wine styles and repeated exposure effects
|
Tempere, Sophie
|
|
|
73 |
C |
p. 110-116
|
article
|
| 5 |
Do children prefer colored plates?
|
Brunk, Lise
|
|
|
73 |
C |
p. 65-74
|
article
|
| 6 |
Do men and women really live in different taste worlds?
|
Spence, Charles
|
|
|
73 |
C |
p. 38-45
|
article
|
| 7 |
Editorial Board
|
|
|
|
73 |
C |
p. ii
|
article
|
| 8 |
Exploring customer perceptions toward different service volumes: An integration of means–end chain and balance theories
|
Lin, Chin-Feng
|
|
|
73 |
C |
p. 86-96
|
article
|
| 9 |
Food neophobia and the Five Factor Model of personality
|
Nezlek, John B.
|
|
|
73 |
C |
p. 210-214
|
article
|
| 10 |
Food rejection in young children: Validation of the Child Food Rejection Scale in English and cross-cultural examination in the UK and France
|
Rioux, Camille
|
|
|
73 |
C |
p. 19-24
|
article
|
| 11 |
Food-variety-focused labelling does not increase ideal portion size, expected fullness or snack intake
|
Embling, Rochelle
|
|
|
73 |
C |
p. 46-55
|
article
|
| 12 |
Heterogeneity in consumers' perceptions and demand for local (organic) food products
|
Jensen, Jørgen Dejgård
|
|
|
73 |
C |
p. 255-265
|
article
|
| 13 |
Implicit and explicit evaluations of foods: The natural and transformed dimension
|
Coricelli, Carol
|
|
|
73 |
C |
p. 143-153
|
article
|
| 14 |
Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences
|
Saba, A.
|
|
|
73 |
C |
p. 25-37
|
article
|
| 15 |
Modelling consumer choice through the random regret minimization model: An application in the food domain
|
Biondi, Beatrice
|
|
|
73 |
C |
p. 97-109
|
article
|
| 16 |
Modulation of sensory perception of cheese attributes intensity and texture liking via ortho- and retro-nasal odors
|
Han, Pengfei
|
|
|
73 |
C |
p. 1-7
|
article
|
| 17 |
Perception and liking of soups flavored with chipotle chili and ginger extracts: Effects of PROP taster status, personality traits and emotions
|
Scott, Nicole O.
|
|
|
73 |
C |
p. 192-201
|
article
|
| 18 |
Reducing individual meat consumption: An integrated phase model approach
|
Weibel, Christian
|
|
|
73 |
C |
p. 8-18
|
article
|
| 19 |
Re-understanding the antecedents of functional foods purchase: Mediating effect of purchase attitude and moderating effect of food neophobia
|
Huang, Lian
|
|
|
73 |
C |
p. 266-275
|
article
|
| 20 |
Strategies towards healthy and sustainable protein consumption: A transition framework at the levels of diets, dishes, and dish ingredients
|
de Boer, Joop
|
|
|
73 |
C |
p. 171-181
|
article
|
| 21 |
Supplementing hedonic and sensory consumer research on beer with cognitive and emotional measures, and additional insights via consumer segmentation
|
Jaeger, Sara R.
|
|
|
73 |
C |
p. 117-134
|
article
|
| 22 |
The effect of the health star rating on consumer decision-making
|
Anderson, Catherine L.
|
|
|
73 |
C |
p. 215-225
|
article
|
| 23 |
The four-interval, two-alternative forced-choice (4I2AFC): A powerful sensory discrimination method to detect small, directional changes particularly suitable for visual or manual evaluations
|
Bi, Jian
|
|
|
73 |
C |
p. 202-209
|
article
|
| 24 |
The impact of a gluten-free claim on the perceived healthfulness, calories, level of processing and expected taste of food products
|
Prada, Marília
|
|
|
73 |
C |
p. 284-287
|
article
|
| 25 |
The impact of instructed mental simulation on wanting and choice between vice and virtue food products
|
Muñoz-Vilches, Naomí C.
|
|
|
73 |
C |
p. 182-191
|
article
|
| 26 |
The pursuit of ecological validity through contextual methodologies
|
Galiñanes Plaza, A.
|
|
|
73 |
C |
p. 226-247
|
article
|
| 27 |
The taste of touch: Enhancing saltiness impressions through surface texture design
|
van Rompay, Thomas J.L.
|
|
|
73 |
C |
p. 248-254
|
article
|
| 28 |
Using both emotional responses and sensory attribute intensities to predict consumer liking and preference toward vegetable juice products
|
Samant, Shilpa S.
|
|
|
73 |
C |
p. 75-85
|
article
|
| 29 |
Using insights from behavioral economics to nudge individuals towards healthier choices when eating out: A restaurant experiment
|
Bergeron, Stéphane
|
|
|
73 |
C |
p. 56-64
|
article
|
| 30 |
Using rejection thresholds to determine acceptability of novel bioactive compounds added to milk-based beverages
|
Murray, Niamh M.
|
|
|
73 |
C |
p. 276-283
|
article
|
| 31 |
Using sensory and consumer science in drug delivery system optimization: mixed methods in women of color as a case study
|
Bakke, Alyssa J.
|
|
|
73 |
C |
p. 293-302
|
article
|
Journal description