122 related articles for article (PubMed ID: 28433322)
1. An integrated method for the emotional conceptualization and sensory characterization of food products: The EmoSensory
Schouteten JJ; De Steur H; De Pelsmaeker S; Lagast S; De Bourdeaudhuij I; Gellynck X
Food Res Int; 2015 Dec; 78():96-107. PubMed ID: 28433322
[TBL] [Abstract][Full Text] [Related]
2. Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel.
Schouteten JJ; Gellynck X; De Bourdeaudhuij I; Sas B; Bredie WL; Perez-Cueto FJ; De Steur H
Food Res Int; 2017 Mar; 93():33-42. PubMed ID: 28290278
[TBL] [Abstract][Full Text] [Related]
3. Comparing a product-specific versus a general emoji list to measure consumers' emotional associations with chocolate and predict food choice.
Schouteten JJ; Verwaeren J; Rini L; Almli VL
Food Res Int; 2022 Jul; 157():111299. PubMed ID: 35761602
[TBL] [Abstract][Full Text] [Related]
4. An itinerant sensory approach to investigate consumers' perception and acceptability at a food exhibition.
Torri L; Salini S
Food Res Int; 2016 Dec; 90():91-99. PubMed ID: 29195896
[TBL] [Abstract][Full Text] [Related]
5. The effect of the research setting on the emotional and sensory profiling under blind, expected, and informed conditions: A study on premium and private label yogurt products.
Schouteten JJ; De Steur H; Sas B; De Bourdeaudhuij I; Gellynck X
J Dairy Sci; 2017 Jan; 100(1):169-186. PubMed ID: 27837971
[TBL] [Abstract][Full Text] [Related]
6. Measuring consumer emotional response and acceptance to sustainable food products.
Yang Q; Shen Y; Foster T; Hort J
Food Res Int; 2020 May; 131():108992. PubMed ID: 32247500
[TBL] [Abstract][Full Text] [Related]
7. Assessing Consumer Emotional Responses in the Presence and Absence of Critical Quality Attributes: A Case Study with Chicken Eggs.
Wardy W; Sae-Eaw A; Sriwattana S; No HK; Prinyawiwatkul W
J Food Sci; 2015 Jul; 80(7):S1574-82. PubMed ID: 26174189
[TBL] [Abstract][Full Text] [Related]
8. The impact of calorie and physical activity labelling on consumer's emo-sensory perceptions and food choices.
Oliveira D; De Steur H; Lagast S; Gellynck X; Schouteten JJ
Food Res Int; 2020 Jul; 133():109166. PubMed ID: 32466912
[TBL] [Abstract][Full Text] [Related]
9. Influence of organic labels on consumer's flavor perception and emotional profiling: Comparison between a central location test and home-use-test.
Schouteten JJ; Gellynck X; Slabbinck H
Food Res Int; 2019 Feb; 116():1000-1009. PubMed ID: 30716882
[TBL] [Abstract][Full Text] [Related]
10. Identification of drivers of (dis)liking based on dynamic sensory profiles: Comparison of Temporal Dominance of Sensations and Temporal Check-all-that-apply.
Ares G; Alcaire F; Antúnez L; Vidal L; Giménez A; Castura JC
Food Res Int; 2017 Feb; 92():79-87. PubMed ID: 28290300
[TBL] [Abstract][Full Text] [Related]
11. Sensory factors affecting female consumers' acceptability of nail polish.
Sun C; Koppel K; Adhikari K
Int J Cosmet Sci; 2015 Dec; 37(6):642-50. PubMed ID: 26095266
[TBL] [Abstract][Full Text] [Related]
12. Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef).
Hong JH; Yoon EK; Chung SJ; Chung L; Cha SM; O'Mahony M; Vickers Z; Kim KO
J Food Sci; 2011; 76(5):S306-13. PubMed ID: 22417445
[TBL] [Abstract][Full Text] [Related]
13. Health beliefs towards kefir correlate with emotion and attitude: A study using an emoji scale in Brazil.
Pinto VRA; Teixeira CG; Lima TS; De Almeida Prata ERB; Vidigal MCTR; Martins E; Perrone ÍT; Carvalho AF
Food Res Int; 2020 Mar; 129():108833. PubMed ID: 32036918
[TBL] [Abstract][Full Text] [Related]
14. The Impact of Mood, Familiarity, Acceptability, Sensory Characteristics and Attitude on Consumers' Emotional Responses to Chocolates.
Mielmann A; Le Roux N; Taljaard I
Foods; 2022 May; 11(11):. PubMed ID: 35681369
[TBL] [Abstract][Full Text] [Related]
15. Linking product-elicited emotional associations and sensory perceptions through a circumplex model based on valence and arousal: Five consumer studies.
Jaeger SR; Spinelli S; Ares G; Monteleone E
Food Res Int; 2018 Jul; 109():626-640. PubMed ID: 29803492
[TBL] [Abstract][Full Text] [Related]
16. Two-step rating-based 'double-faced applicability' test for sensory analysis of spread products as an alternative to descriptive analysis with trained panel.
Kim IA; den-Hollander E; Lee HS
Food Res Int; 2018 Mar; 105():250-260. PubMed ID: 29433213
[TBL] [Abstract][Full Text] [Related]
17. Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang).
Kim HG; Hong JH; Song CK; Shin HW; Kim KO
J Food Sci; 2010 Sep; 75(7):S375-83. PubMed ID: 21535572
[TBL] [Abstract][Full Text] [Related]
18. Influence of Intrinsic and Extrinsic Food Attributes on Consumers' Acceptance of Reformulated Food Products: a Systematic Review.
Bolha A; Blaznik U; Korošec M
Zdr Varst; 2020 Dec; 60(1):72-78. PubMed ID: 33488825
[TBL] [Abstract][Full Text] [Related]
19. Comparison of TCATA and TDS for dynamic sensory characterization of food products.
Ares G; Jaeger SR; Antúnez L; Vidal L; Giménez A; Coste B; Picallo A; Castura JC
Food Res Int; 2015 Dec; 78():148-158. PubMed ID: 28433276
[TBL] [Abstract][Full Text] [Related]
20. Plant-Based Only: Investigating Consumers' Sensory Perception, Motivation, and Knowledge of Different Plant-Based Alternative Products on the Market.
Pointke M; Ohlau M; Risius A; Pawelzik E
Foods; 2022 Aug; 11(15):. PubMed ID: 35954105
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]