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 |