| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A food and beverage map: Exploring food-beverage pairing through projective mapping
|
Arellano-Covarrubias, Araceli
|
|
|
96 |
C |
p.
|
artikel
|
| 2 |
A meaty issue: The effect of meat-related label terminology on the willingness to eat vegetarian foods
|
Marshall, Danae
|
|
|
96 |
C |
p.
|
artikel
|
| 3 |
An analytical psychometric function for the dual reference duo-trio (DRDT) method
|
Bi, Jian
|
|
|
96 |
C |
p.
|
artikel
|
| 4 |
Assessing user adoption of a new-market disruptive innovation: The LUD (Learning-Use-Deprivation) framework
|
Morizet, David
|
|
|
96 |
C |
p.
|
artikel
|
| 5 |
Associations between emotionality, sensory reactivity and food fussiness in young children
|
Rendall, Stella
|
|
|
96 |
C |
p.
|
artikel
|
| 6 |
Attentional bias for vegetables is negatively associated with acceptability and is related to sensory properties
|
Agovi, Herdis
|
|
|
96 |
C |
p.
|
artikel
|
| 7 |
Attention mediates restrained eaters’ food consumption intentions
|
Moore, Kelly
|
|
|
96 |
C |
p.
|
artikel
|
| 8 |
Can the position on the screen of an image influence its judgment? The case of high- and low-calorie foods
|
Manippa, Valerio
|
|
|
96 |
C |
p.
|
artikel
|
| 9 |
Children’s sweet tooth: Explicit ratings vs. Implicit bias measured by the Approach avoidance task (AAT)
|
Galler, Martina
|
|
|
96 |
C |
p.
|
artikel
|
| 10 |
Co-creation of a healthy dairy product with and for children
|
Velázquez, Ana Laura
|
|
|
96 |
C |
p.
|
artikel
|
| 11 |
Comparison of different ways of handling L-shaped data for integrating sensory and consumer information
|
Asioli, Daniele
|
|
|
96 |
C |
p.
|
artikel
|
| 12 |
Consumer responses to the use of artificial intelligence in luxury and non-luxury restaurants
|
Nozawa, Chisato
|
|
|
96 |
C |
p.
|
artikel
|
| 13 |
Contextual acceptance of novel and unfamiliar foods: Insects, cultured meat, plant-based meat alternatives, and 3D printed foods
|
Motoki, Kosuke
|
|
|
96 |
C |
p.
|
artikel
|
| 14 |
Contrasts and ambivalences in French parents’ experiences regarding changes in eating and cooking behaviours during the COVID-19 lockdown
|
Philippe, Kaat
|
|
|
96 |
C |
p.
|
artikel
|
| 15 |
“Corona Cooking”: The interrelation between emotional response to the first lockdown during the COVID-19 pandemic and cooking attitudes and behaviour in Denmark
|
Grunert, Klaus G.
|
|
|
96 |
C |
p.
|
artikel
|
| 16 |
Crossmodal correspondences between typefaces and food preferences drive congruent choices but not among young consumers
|
Otterbring, Tobias
|
|
|
96 |
C |
p.
|
artikel
|
| 17 |
Discriminability and uncertainty in principal component analysis (PCA) of temporal check-all-that-apply (TCATA) data
|
Castura, J.C.
|
|
|
96 |
C |
p.
|
artikel
|
| 18 |
Do efforts to reduce packaging waste impact preferences for meal kits?
|
Yoon, Sungeun
|
|
|
96 |
C |
p.
|
artikel
|
| 19 |
Downsizing by design – Investigating acceptance, choice and willingness to pay for portion control design concepts
|
Tang, Tang
|
|
|
96 |
C |
p.
|
artikel
|
| 20 |
Eating disinhibition and food liking are influenced by variants in CAV1 (caveolin 1) gene
|
Concas, Maria Pina
|
|
|
96 |
C |
p.
|
artikel
|
| 21 |
Editorial Board
|
|
|
|
96 |
C |
p.
|
artikel
|
| 22 |
Effect of information on consumers’ sensory evaluation of beef, plant-based and hybrid beef burgers
|
Grasso, Simona
|
|
|
96 |
C |
p.
|
artikel
|
| 23 |
Effects of a thin body shape nudge and other determinants of adolescents’ healthy and unhealthy food consumption in a school setting
|
Kawa, Christine
|
|
|
96 |
C |
p.
|
artikel
|
| 24 |
Enabling sustainable plant-forward transition: European consumer attitudes and intention to buy hybrid products
|
Banovic, Marija
|
|
|
96 |
C |
p.
|
artikel
|
| 25 |
Exploring the emotions and well-being of food neophobic travelers in the consumption of comfort food
|
Chang, Janet
|
|
|
96 |
C |
p.
|
artikel
|
| 26 |
Factors affecting odour-induced taste enhancement
|
Spence, Charles
|
|
|
96 |
C |
p.
|
artikel
|
| 27 |
Flexitarianism in the Netherlands in the 2010 decade: Shifts, consumer segments and motives
|
Verain, Muriel C.D.
|
|
|
96 |
C |
p.
|
artikel
|
| 28 |
Food enthusiasts: A behavioral typology
|
Moreo, Andrew
|
|
|
96 |
C |
p.
|
artikel
|
| 29 |
Food neophobia and its association with nutrient intake among Saudi children
|
Kutbi, Hebah Alawi
|
|
|
96 |
C |
p.
|
artikel
|
| 30 |
Food technology neophobia as a psychological barrier to clean meat acceptance
|
Krings, Victoria C.
|
|
|
96 |
C |
p.
|
artikel
|
| 31 |
Frequent spicy food consumption is associated with reduced capsaicin and salty taste sensitivity but unchanged sour taste or intranasal trigeminal sensitivity
|
Su, Tao
|
|
|
96 |
C |
p.
|
artikel
|
| 32 |
Healthy or not: Influencing attention to bias food choices
|
Schomaker, J.
|
|
|
96 |
C |
p.
|
artikel
|
| 33 |
How early acquired phonemes present in words (or brand names) can evoke the expectations of sweet tastes
|
Pathak, Abhishek
|
|
|
96 |
C |
p.
|
artikel
|
| 34 |
How protein containing foods are represented in memory? A categorization study
|
Chollet, S.
|
|
|
96 |
C |
p.
|
artikel
|
| 35 |
Humans possess the ability to discriminate food fat content solely based on retronasal olfaction
|
Pirc, Matjaž
|
|
|
96 |
C |
p.
|
artikel
|
| 36 |
Identifying drivers of liking and characterizing the ideal product thanks to Free-Comment
|
Mahieu, Benjamin
|
|
|
96 |
C |
p.
|
artikel
|
| 37 |
Impact of consumer global–local identity on attitude towards and intention to buy local foods
|
Zhang, Ting
|
|
|
96 |
C |
p.
|
artikel
|
| 38 |
Influence of container color on food ratings and choices: Evidence from a desktop VR study
|
Zhang, Weiwei
|
|
|
96 |
C |
p.
|
artikel
|
| 39 |
Influence of flavor variety and color variety on consumer preference and choices of yogurt bundles
|
Wang, Chujun
|
|
|
96 |
C |
p.
|
artikel
|
| 40 |
Investigating taste sensitivity, chemesthetic sensation and their relationship with emotion perception in Chinese young and older adults
|
Yang, Tao
|
|
|
96 |
C |
p.
|
artikel
|
| 41 |
Is classical music sweeter than jazz? Crossmodal influences of background music and taste/flavour on healthy and indulgent food preferences
|
Motoki, Kosuke
|
|
|
96 |
C |
p.
|
artikel
|
| 42 |
Measuring consumer attitudes using text highlighting: Methodological considerations
|
Jaeger, Sara R.
|
|
|
96 |
C |
p.
|
artikel
|
| 43 |
Motivations to buy organic food in emerging markets: An exploratory study of urban Indian millennials
|
Nafees, Lubna
|
|
|
96 |
C |
p.
|
artikel
|
| 44 |
No evidence that consumption and reward words on labels increase the appeal of bottled water
|
Claassen, Maria Almudena
|
|
|
96 |
C |
p.
|
artikel
|
| 45 |
On being a foodie: development of the Foodie Index and association with personality and taste phenotype
|
Pickering, Gary J.
|
|
|
96 |
C |
p.
|
artikel
|
| 46 |
Oral physiology, sensory acuity, product experience and personality traits impact consumers’ ability to detect particles in yoghurt
|
Olarte Mantilla, Sandra M.
|
|
|
96 |
C |
p.
|
artikel
|
| 47 |
Pairing a beer with a soundtrack: Is it guided by geographical identity?
|
Vandenberghe-Descamps, Mathilde
|
|
|
96 |
C |
p.
|
artikel
|
| 48 |
Positive emotions explain increased intention to consume five types of alternative proteins
|
Onwezen, Marleen C.
|
|
|
96 |
C |
p.
|
artikel
|
| 49 |
Relationship between objective and perceived sugar content on consumers perceptions about breakfast cereals
|
Prada, Marília
|
|
|
96 |
C |
p.
|
artikel
|
| 50 |
Remote testing: Sensory test during Covid-19 pandemic and beyond
|
Dinnella, Caterina
|
|
|
96 |
C |
p.
|
artikel
|
| 51 |
Risk perception and acceptance of health warning labels on wine
|
Staub, Cornelia
|
|
|
96 |
C |
p.
|
artikel
|
| 52 |
Seasonal cues to food scarcity and calorie cravings: Winter cues elicit preferences for energy-dense foods
|
Folwarczny, Michał
|
|
|
96 |
C |
p.
|
artikel
|
| 53 |
Sensory evaluation and mixture design assessment of coffee-flavored liquor obtained from spent coffee grounds
|
Masino, Francesca
|
|
|
96 |
C |
p.
|
artikel
|
| 54 |
Shopping for a sustainable future: Two case studies on consumer perception of organic cotton and wine
|
Wang, Qian Janice
|
|
|
96 |
C |
p.
|
artikel
|
| 55 |
Something fishy is cooking – A survey of 11- to 13-year-old Danish children’s self-evaluated food neophilia, food behaviour, knowledge, and skills in relation to fish
|
Højer, Rikke
|
|
|
96 |
C |
p.
|
artikel
|
| 56 |
Spiky sounds sparkling: How voiceless consonants present in the brand name of a beverage are more appropriate in conveying its carbonation strength
|
Pathak, Abhishek
|
|
|
96 |
C |
p.
|
artikel
|
| 57 |
Sustainable consumption in Taiwan retailing: The impact of product features and price promotion on purchase behaviors toward expiring products
|
Chang, Hsiu-Hua
|
|
|
96 |
C |
p.
|
artikel
|
| 58 |
Tailored communication changes consumers’ attitudes and product preferences for genetically modified food
|
Sleboda, Patrycja
|
|
|
96 |
C |
p.
|
artikel
|
| 59 |
The impact of multi-session testing on panelist engagement measured by the engagement Questionnaire (EQ)
|
Cotter, Maria T.
|
|
|
96 |
C |
p.
|
artikel
|
| 60 |
The impacts of diet-related health consciousness, food disgust, nutrition knowledge, and the Big Five personality traits on perceived risks in the food domain
|
Siegrist, Michael
|
|
|
96 |
C |
p.
|
artikel
|
| 61 |
The potential of salient branding of fresh fruit on the supermarket shelf for consumer brand recall
|
Kleih, Anne-Katrin
|
|
|
96 |
C |
p.
|
artikel
|
| 62 |
The role of life satisfaction and locus of control in changing purchase intentions for organic and local food during the pandemic
|
Hempel, Corinna
|
|
|
96 |
C |
p.
|
artikel
|
| 63 |
Understanding older people perceptions about desserts using word association and sorting task methodologies
|
Riquelme, Natalia
|
|
|
96 |
C |
p.
|
artikel
|
| 64 |
Understanding the association between date labels and consumer-level food waste
|
Gong, Ziyang
|
|
|
96 |
C |
p.
|
artikel
|
| 65 |
Using food choice questionnaire to explain Millennials’ attitudes towards craft beer
|
Rivaroli, Sergio
|
|
|
96 |
C |
p.
|
artikel
|
| 66 |
What makes a food healthy? Sex differences in what is associated to healthiness evaluations
|
Foroni, Francesco
|
|
|
96 |
C |
p.
|
artikel
|
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