| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A picture says it all? The validity of photograph coding to assess household food waste
|
van Herpen, Erica
|
|
|
75 |
C |
p. 71-77
|
artikel
|
| 2 |
Assessing the influence of the coffee cup on the multisensory tasting experience
|
Spence, Charles
|
|
|
75 |
C |
p. 239-248
|
artikel
|
| 3 |
Associations between chemosensory function, sweet taste preference, and the previous night’s sleep in non-obese males
|
Szczygiel, Edward J.
|
|
|
75 |
C |
p. 105-112
|
artikel
|
| 4 |
Clustering datasets by means of CLUSTATIS with identification of atypical datasets. Application to sensometrics
|
Llobell, Fabien
|
|
|
75 |
C |
p. 97-104
|
artikel
|
| 5 |
Complementarity of implicit and explicit attitudes in predicting the purchase likelihood of visually sub-optimal or optimal apples
|
Bolos, L.A.
|
|
|
75 |
C |
p. 87-96
|
artikel
|
| 6 |
Consumer acceptance measurement focusing on a specified sensory attribute of products: Can the attribute-specified degree of satisfaction-difference (DOSD) method replace hedonic scaling?
|
Kim, Min-A
|
|
|
75 |
C |
p. 198-208
|
artikel
|
| 7 |
Consumers’ associative networks of plant-based food product communications
|
Peschel, Anne O.
|
|
|
75 |
C |
p. 145-156
|
artikel
|
| 8 |
Consumers’ willingness to pay for beef products derived from RNA interference technology
|
Britton, Logan L.
|
|
|
75 |
C |
p. 187-197
|
artikel
|
| 9 |
Cup colour influences consumers’ expectations and experience on tasting specialty coffee
|
Carvalho, Fabiana M.
|
|
|
75 |
C |
p. 157-169
|
artikel
|
| 10 |
Does food-drink pairings affect appetitive processing of food cues with different rewarding properties? Evidence from subjective, behavioral, and neural measures
|
Buodo, Giulia
|
|
|
75 |
C |
p. 124-132
|
artikel
|
| 11 |
Does the τ estimate from same-different test data represent a relevant sensory effect size for determining sensory equivalency?
|
Castura, J.C.
|
|
|
75 |
C |
p. 230-238
|
artikel
|
| 12 |
Editorial Board
|
|
|
|
75 |
C |
p. ii
|
artikel
|
| 13 |
Effect of adding hop aroma in beer analysed by temporal dominance of sensations and emotions coupled with temporal liking
|
Silva, Ana Patricia
|
|
|
75 |
C |
p. 54-63
|
artikel
|
| 14 |
Factors associated with food liking and their relationship with metabolic traits in Italian cohorts
|
Concas, Maria Pina
|
|
|
75 |
C |
p. 64-70
|
artikel
|
| 15 |
Food perception and emotion measured over time in-lab and in-home
|
De Wijk, R.A.
|
|
|
75 |
C |
p. 170-178
|
artikel
|
| 16 |
From intention to action: Predicting purchase behavior with consumers’ product expectations and perceptions, and their individual properties
|
Kytö, Elina
|
|
|
75 |
C |
p. 1-9
|
artikel
|
| 17 |
Individual differences in replicated multi-product experiments with Thurstonian mixed models for binary paired comparison data
|
Linander, Christine Borgen
|
|
|
75 |
C |
p. 220-229
|
artikel
|
| 18 |
Liking and consumption of vegetables with more appealing and less appealing sensory properties: Associations with attitudes, food neophobia and food choice motivations in European adolescents
|
Appleton, KM
|
|
|
75 |
C |
p. 179-186
|
artikel
|
| 19 |
Practicing the (un)healthy = tasty intuition: Toward an ecological view of the relationship between health and taste in consumer judgments
|
Haasova, Simona
|
|
|
75 |
C |
p. 39-53
|
artikel
|
| 20 |
Price vector issue in a choice experiment: A methodological proposal
|
Contini, Caterina
|
|
|
75 |
C |
p. 23-27
|
artikel
|
| 21 |
Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries
|
Zhou, Xiao
|
|
|
75 |
C |
p. 260-272
|
artikel
|
| 22 |
Psychological profiles of people who justify eating meat as natural, necessary, normal, or nice
|
Hopwood, Christopher J.
|
|
|
75 |
C |
p. 10-14
|
artikel
|
| 23 |
‘Shaping perceptions’: Exploring how the shape of transparent windows in packaging designs affects product evaluation
|
Simmonds, Gregory
|
|
|
75 |
C |
p. 15-22
|
artikel
|
| 24 |
Shaping up: How package shape and consumer body conspire to affect food healthiness evaluation
|
Yarar, Nadine
|
|
|
75 |
C |
p. 209-219
|
artikel
|
| 25 |
Sweet Liking Status and PROP Taster Status impact emotional response to sweetened beverage
|
Yang, Qian
|
|
|
75 |
C |
p. 133-144
|
artikel
|
| 26 |
Taking control of product testing context thanks to a multi-sensory immersive room. A case study on alcohol-free beer
|
Delarue, J.
|
|
|
75 |
C |
p. 78-86
|
artikel
|
| 27 |
The effect of odor and color on chemical cooling
|
Pellegrino, Robert
|
|
|
75 |
C |
p. 118-123
|
artikel
|
| 28 |
The impact of information on taste ranking and cultivation method on rice types that protect endangered birds in Japan: Non-hypothetical choice experiment with tasting
|
Aoki, Keiko
|
|
|
75 |
C |
p. 28-38
|
artikel
|
| 29 |
Too ugly, but I love its shape: Reducing food waste of suboptimal products with authenticity (and sustainability) positioning
|
van Giesen, Roxanne I.
|
|
|
75 |
C |
p. 249-259
|
artikel
|
| 30 |
When a portion becomes a norm: Exposure to a smaller vs. larger portion of food affects later food intake
|
Robinson, Eric
|
|
|
75 |
C |
p. 113-117
|
artikel
|
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