| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A new index for predicting differences in repeatability of Time-Intensity curves: Time-Intensity Reliability Index (TI-RI)
|
Chaya, Carolina
|
|
2019
|
76 |
C |
p. 33-38
|
artikel
|
| 2 |
Consumer categorization of plant-based dishes: Implications for promoting vegetable consumption
|
Cliceri, Danny
|
|
2019
|
76 |
C |
p. 133-145
|
artikel
|
| 3 |
Does environment matter? Assessments of wine in traditional booths compared to an immersive and actual wine bar
|
Hannum, Mackenzie
|
|
2019
|
76 |
C |
p. 100-108
|
artikel
|
| 4 |
Editorial Board
|
|
|
2019
|
76 |
C |
p. ii
|
artikel
|
| 5 |
Effect of personality on the emotional response elicited by wines
|
Mora, María
|
|
2019
|
76 |
C |
p. 39-46
|
artikel
|
| 6 |
Emotions elicited while drinking coffee: A cross-cultural comparison between Korean and Chinese consumers
|
Hu, Xiaojia
|
|
2019
|
76 |
C |
p. 160-168
|
artikel
|
| 7 |
Explaining consumer purchase behavior for organic milk: Including trust and green self-identity within the theory of planned behavior
|
Carfora, V.
|
|
2019
|
76 |
C |
p. 1-9
|
artikel
|
| 8 |
Impact of nutritional claims on consumer preferences for bread with varied fiber and salt content
|
Gębski, Jerzy
|
|
2019
|
76 |
C |
p. 91-99
|
artikel
|
| 9 |
Impact of texture TDS and flavour TDS tasks and of chocolate-chip biscuit characteristics on oral processing features
|
Rizo, A.
|
|
2019
|
76 |
C |
p. 109-117
|
artikel
|
| 10 |
Implicit evaluation of the emotional response to premium organic herbal infusions through a temporal dominance approach: Development of the temporal dominance of facial emotions (TDFE)
|
Rocha, C.
|
|
2019
|
76 |
C |
p. 71-80
|
artikel
|
| 11 |
Individual differences in perceived complexity are associated with different affective responses to alcoholic cocktails
|
Pierguidi, Lapo
|
|
2019
|
76 |
C |
p. 47-59
|
artikel
|
| 12 |
“Listen, did you hear…?” A structural equation model explaining online information sharing on the risks of nanotechnology in food
|
Kuttschreuter, Margôt
|
|
2019
|
76 |
C |
p. 118-132
|
artikel
|
| 13 |
Personality traits and consumer acceptance of controversial food technology: A cross-country investigation of genetically modified animal products
|
Lin, Wen
|
|
2019
|
76 |
C |
p. 10-19
|
artikel
|
| 14 |
Revisiting French tomato data: Cluster analysis with incomplete data
|
Plaehn, Dave
|
|
2019
|
76 |
C |
p. 146-159
|
artikel
|
| 15 |
Understanding consumer data use in new product development and the product life cycle in European food firms – An empirical study
|
Horvat, Andrijana
|
|
2019
|
76 |
C |
p. 20-32
|
artikel
|
| 16 |
Visual attractiveness depends on colorfulness and color contrasts in mixed salads
|
Paakki, Maija
|
|
2019
|
76 |
C |
p. 81-90
|
artikel
|
| 17 |
What do laboratory preference tests tell us about real life (operational) preferences: A preliminary investigation
|
Halim, Jeremia
|
|
2019
|
76 |
C |
p. 60-70
|
artikel
|
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