Digitale Bibliotheek
Sluiten Bladeren door artikelen uit een tijdschrift
     Tijdschrift beschrijving
       Alle jaargangen van het bijbehorende tijdschrift
         Alle afleveringen van het bijbehorende jaargang
                                       Alle artikelen van de bijbehorende aflevering
 
                             36 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 A brief nudge or education intervention delivered online can increase willingness to order a beef-mushroom burger Prusaczyk, Elvira

87 C p.
artikel
2 Athletic abs or big bellies: The impact of imagery, arousal levels, and health consciousness on consumers’ attitudes towards plant-based protein products Banovic, Marija

87 C p.
artikel
3 Characterizing consumer emotional response to milk packaging guides packaging material selection Clark, Elizabeth A.

87 C p.
artikel
4 Clean label: Why this ingredient but not that one? Maruyama, Sara

87 C p.
artikel
5 Common bitter stimuli show differences in their temporal profiles before and after swallowing Higgins, Molly J.

87 C p.
artikel
6 Comparison of food values for consumers’ preferences on imported fruits and vegetables within Japan, Taiwan, and Indonesia Yang, Shang-Ho

87 C p.
artikel
7 Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives Michel, Fabienne

87 C p.
artikel
8 Consumer segmentation based on situational appropriateness ratings: Partial replication and extension Jaeger, Sara R.

87 C p.
artikel
9 Cross-modal Effect of Vanilla Aroma on Sweetness of Different Sweeteners among Chinese and Danish Consumers Bertelsen, Anne S.

87 C p.
artikel
10 Cross-validation of the entomophagy attitude questionnaire (EAQ): A study in China on eaters and non-eaters Verneau, Fabio

87 C p.
artikel
11 Differences in salivary flow and composition between age groups are correlated to dynamic retronasal aroma perception during wine consumption Criado, Celia

87 C p.
artikel
12 Does importance influence confidence in organic food attributes? Britwum, Kofi

87 C p.
artikel
13 Editorial Hort, Joanne

87 C p.
artikel
14 Editorial Board
87 C p.
artikel
15 Effect of consumers’ origin on perceived sensory quality, liking and liking drivers: A cross-cultural study on European cheeses Ojeda, Mónica

87 C p.
artikel
16 Effects of “craft” vs. “traditional” labels to beer consumers with different flavor preferences: A comprehensive multi-response approach Jaeger, Sara R.

87 C p.
artikel
17 Eliciting willingness to pay for fairtrade products with information Ruggeri, Giordano

87 C p.
artikel
18 Evaluation of trigeminal pungency perception of allyl isothiocyanate – A time intensity (TI) study Eib, Sabrina

87 C p.
artikel
19 Geometric and statistical techniques for projective mapping of chocolate chip cookies with a large number of consumers Orden, David

87 C p.
artikel
20 How cartoon characters and claims influence children’s attitude towards a snack vegetable – An explorative cross-cultural comparison between Indonesia and Denmark Hémar-Nicolas, Valerie

87 C p.
artikel
21 How does animal welfare taste? Combining sensory and choice experiments to evaluate willingness to pay for animal welfare pork Gross, Sabine

87 C p.
artikel
22 Impact of salt reduction interventions on salt taste sensitivity and liking, a cluster randomized controlled trial Riis, N.L.

87 C p.
artikel
23 Importance of additional information, as a complement to information coming from packaging, to promote meat substitutes: A case study on a sausage based on vegetable proteins Martin, Christophe

87 C p.
artikel
24 Individual differences underlying food intake and liking in semisolid foods Varela, Paula

87 C p.
artikel
25 Influence of culture on social representation of wines produced by various methods: Natural, organic and conventional Urdapilleta, Isabel

87 C p.
artikel
26 In the eye of the beholder: Expected and actual liking for apples with visual imperfections Bolos, Laura Andreea

87 C p.
artikel
27 Positioning of design elements on the packaging of frozen convenience food and consumers’ levels of attention: An experiment using pizza boxes Barbosa, Aline Amaral Leal

87 C p.
artikel
28 Referent product information from a credible source: How front line employees can stimulate acceptance of incrementally new food products Nijssen, Edwin J.

87 C p.
artikel
29 Representational and sensory cues as drivers of individual differences in expert quality assessment of red wines Caissie, André F.

87 C p.
artikel
30 Role of unfamiliarity and information on consumers’ willingness to try new healthy foods Manohar, Sujatha

87 C p.
artikel
31 School children cooking and eating insects as part of a teaching program – Effects of cooking, insect type, tasting order and food neophobia on hedonic response Chow, Ching-Yue

87 C p.
artikel
32 The asymmetrical effects of emotional loneliness vs. social loneliness on consumers’ food preferences Saine, Ruby

87 C p.
artikel
33 The comparability of consumers’ behavior in virtual reality and real life: A validation study of virtual reality based on a ranking task Xu, Chengyan

87 C p.
artikel
34 The influence of stimulus concentration and odor intensity on relaxing and stimulating perceived properties of odors Baccarani, Alessia

87 C p.
artikel
35 Understanding the psychological benefits in organic consumerism: An empirical exploration Boobalan, Kirubaharan

87 C p.
artikel
36 Validation of food visual attribute perception in virtual reality Gouton, Maëlle-Ahou

87 C p.
artikel
                             36 gevonden resultaten
 
 Koninklijke Bibliotheek - Nationale Bibliotheek van Nederland