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                             39 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 A machine learning approach for analyzing Free JAR data Luc, Alexiane

99 C p.
artikel
2 A preliminary investigation on the effect of immersive consumption contexts on food-evoked emotions using facial expressions and subjective ratings De Wijk, R.A.

99 C p.
artikel
3 Are you being served? Managing waist and waste via serving size, unit size, and self-serving Werkman, Amber

99 C p.
artikel
4 Capturing food-elicited emotions: Facial decoding of children’s implicit and explicit responses to tasted samples Galler, Martina

99 C p.
artikel
5 Changes in food behavior during the first lockdown of COVID-19 pandemic: A multi-country study about changes in eating habits, motivations, and food-related behaviors Lamy, Elsa

99 C p.
artikel
6 Clustering consumers based on product discrimination in check-all-that-apply (CATA) data Castura, J.C.

99 C p.
artikel
7 Comparison of the performance of the same panel with different training levels: Flash profile versus descriptive analysis Wang, Hongwei

99 C p.
artikel
8 Consumer responses to genetically modified food in China: The influence of existing general attitudes, affect and perceptions of risks and benefits Jin, Shan

99 C p.
artikel
9 Consumers’ attitudes towards lab-grown meat, conventionally raised meat and plant-based protein alternatives de Oliveira Padilha, Lívia Garcez

99 C p.
artikel
10 Corrigendum to “Cross-modal effect of capsaicin and pepper oleoresin on the enhancement of saltiness perception in a NaCl model solution” [Food Quality and Preference 98 (2022) 104542] Wang, Yang

99 C p.
artikel
11 Does cooking ability affect consumer perception and appreciation of plant-based protein in Bolognese sauces? Niimi, Jun

99 C p.
artikel
12 Eating the “inedible”: How to improve the consumption of the perceived inedible parts of fruits and vegetables in Ireland and Italy? Gallagher, Róisín

99 C p.
artikel
13 Editorial Board
99 C p.
artikel
14 European consumer segments with a high potential for accepting new innovative fish products based on their food-related lifestyle Stancu, Violeta

99 C p.
artikel
15 Exploration of seaweed consumption in Norway using the norm activation model: The moderator role of food innovativeness Govaerts, Florent

99 C p.
artikel
16 Genetic variations associated with the soapy flavor perception in Gorgonzola PDO cheese Concas, Maria Pina

99 C p.
artikel
17 Healthier and more natural reformulated baby food pouches: Will toddlers and their parents sensory accept them? Klerks, Michelle

99 C p.
artikel
18 How sensory and hedonic expectations shape perceived properties of regular and non-alcoholic beer Blackmore, Helena

99 C p.
artikel
19 “I don't just drink water for the sake of it”: Understanding the influence of value, reward, self-identity and early life on water drinking behaviour Rodger, Amy

99 C p.
artikel
20 Impact of COVID-19 to customers switching intention in the food segments: The push, pull and mooring effects in consumer migration towards organic food Ghufran, Muhammad

99 C p.
artikel
21 Impact of emotional state on consumers’ emotional conceptualizations of dark chocolate using an emoji-based questionnaire Rini, L.

99 C p.
artikel
22 Individual differences in food neophobia and private body consciousness influence product-elicited emotional valence and arousal Jaeger, Sara R.

99 C p.
artikel
23 Is it possible to improve healthy food habits in schoolchildren? A cross cultural study among Spain and Poland García-Muñoz, S.

99 C p.
artikel
24 Japanese consumer segmentation based on general self-efficacy psychographics data collected in a phytonutrient supplement study: Influence on health behaviors, well-being, product involvement and liking Kuesten, Carla

99 C p.
artikel
25 Motivated to eat green or your greens? Comparing the role of motivation towards the environment and for eating regulation on ecological eating behaviours – A Self-Determination Theory perspective Gauthier, Ariane J.

99 C p.
artikel
26 Revalidation and empirical application of the Cooking and Food Provisioning Action Scale (CAFPAS) Zagata, Lukas

99 C p.
artikel
27 Searching for individual multi-sensory fingerprints and their links with adiposity – New insights from meta-analyses and empirical data Ginieis, Rachel

99 C p.
artikel
28 That sounds healthy! Audio and visual frequency differences in brand sound logos modify the perception of food healthfulness Techawachirakul, Monin

99 C p.
artikel
29 The development and validation of a food chain engagement measurement scale O'Kane, Niamh

99 C p.
artikel
30 The Picky Eating Questionnaire and Child-reported Food Preference Questionnaire: Pilot validation in Australian-Indian mothers and children 7-12 years old Jani, Rati

99 C p.
artikel
31 The 9-point hedonic and unstructured line hedonic scales: An alternative analysis with more relevant effect sizes for preference Wichchukit, Sukanya

99 C p.
artikel
32 The relative importance of complexity, variety, and portion size in ice cream preference in Dutch and American participants Hendriks-Hartensveld, Anouk E.M.

99 C p.
artikel
33 The role of immersive environments in the assessment of consumer perceptions and product acceptance: A systematic literature review Schöniger, Martina Katharina

99 C p.
artikel
34 Thinking outside the booth: when Covid-19 pushed sensory testing to remote options Varela, Paula

99 C p.
artikel
35 Toward a valence × arousal circumplex-inspired emotion questionnaire (CEQ) based on emoji and comparison with the word-pair variant Schouteten, Joachim J.

99 C p.
artikel
36 Viscosity of food influences perceived satiety: A video based online survey Stribițcaia, Ecaterina

99 C p.
artikel
37 When novel and familiar look alike: Testing the impact of comparison focus on familiarity and behavioural intentions towards ethnic food Mattavelli, Simone

99 C p.
artikel
38 Why do and why Don’t people consume fast Food?: An application of the consumption value model Lee, Kiwon

99 C p.
artikel
39 Workshop summary: Consumer sensory research in Africa – The African countries profiles project de Kock, Henrietta

99 C p.
artikel
                             39 gevonden resultaten
 
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