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                             9 results found
no title author magazine year volume issue page(s) type
1 Consumer perception of a non-traditional market on sous-vide dishes Roascio - Albistur, Antonella
2018
11 C p. 20-24
article
2 Consumers with high education levels belonging to the millennial generation from Denmark, Greece, Indonesia and Taiwan differ in the level of knowledge on food waste Fοx, Daniel
2018
11 C p. 49-54
article
3 Evaluation of chemical composition and sensory profile in Jerusalem artichoke (Helianthus tuberosus L) tubers: The effect of clones and cooking conditions De Santis, Diana
2018
11 C p. 25-30
article
4 Factors determining neophobia and neophilia with regard to new technologies applied to the food sector: A systematic review Giordano, Simona
2018
11 C p. 1-19
article
5 High-status food is changing: New gastronomic perspectives Otero, J.
2018
11 C p. 35-40
article
6 “Mirror, mirror on the wall”: Can visual illusions be used to ‘trick’ people into eating less? Spence, Charles
2018
11 C p. 31-34
article
7 Plating influences diner perception of culinary creativity Roque, Jérémy
2018
11 C p. 55-62
article
8 The psychology of condiments: A review Spence, Charles
2018
11 C p. 41-48
article
9 The role of typeface curvilinearity on taste expectations and perception Velasco, Carlos
2018
11 C p. 63-74
article
                             9 results found
 
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