214 related articles for article (PubMed ID: 29579957)
1. The role of product information on consumer sensory evaluation, expectations, experiences and emotions of cricket-flour-containing buns.
Pambo KO; Okello JJ; Mbeche RM; Kinyuru JN; Alemu MH
Food Res Int; 2018 Apr; 106():532-541. PubMed ID: 29579957
[TBL] [Abstract][Full Text] [Related]
2. Exploring the Influence of Differentiated Nutrition Information on Consumers' Mental Models Regarding Foods from Edible Insects: A Means-End Chain Analysis.
Pambo KO; Okello JJ; Mbeche RM; Kinyuru JN
Ecol Food Nutr; 2017; 56(6):530-551. PubMed ID: 29072498
[TBL] [Abstract][Full Text] [Related]
3. Development of Health-Promoting Edible Cricket Products by Using Sensory Evaluation Techniques.
Toontom N; Namyotha C; Wongprachum K; Nilkamheang T; Tudpor K
Stud Health Technol Inform; 2024 May; 314():163-167. PubMed ID: 38785024
[TBL] [Abstract][Full Text] [Related]
4. "I like the sound of that!" Wine descriptions influence consumers' expectations, liking, emotions and willingness to pay for Australian white wines.
Danner L; Johnson TE; Ristic R; Meiselman HL; Bastian SEP
Food Res Int; 2017 Sep; 99(Pt 1):263-274. PubMed ID: 28784483
[TBL] [Abstract][Full Text] [Related]
5. Identifying drivers for consumer acceptance and purchase intent of corn tortilla.
Herrera-Corredor JA; Saidu JE; Khachatryan A; Prinyawiwatkul W; Carballo-Carballo A; Zepeda-Bautista R
J Food Sci; 2007 Nov; 72(9):S727-31. PubMed ID: 18034760
[TBL] [Abstract][Full Text] [Related]
6. Acceptability of wheat-sorghum composite flour products: an assessment.
Keregero MM; Mtebe K
Plant Foods Hum Nutr; 1994 Dec; 46(4):305-12. PubMed ID: 7716111
[TBL] [Abstract][Full Text] [Related]
7. Using Check-All-That-Apply (CATA) method for determining product temperature-dependent sensory-attribute variations: A case study of cooked rice.
Pramudya RC; Seo HS
Food Res Int; 2018 Mar; 105():724-732. PubMed ID: 29433267
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Consumption of edible insects and insect-based foods: A systematic review of sensory properties and evoked emotional response.
Ribeiro JC; Pintado ME; Cunha LM
Compr Rev Food Sci Food Saf; 2024 Jan; 23(1):e13247. PubMed ID: 38284589
[TBL] [Abstract][Full Text] [Related]
10. Sensory, emotional, and appropriateness of plant- and meat-based burgers.
Sogari G; Grasso S; Caputo V; Gómez MI; Mora C; Schouteten JJ
J Food Sci; 2024 May; 89(5):2974-2990. PubMed ID: 38711372
[TBL] [Abstract][Full Text] [Related]
11. Impact of Health Labels on Flavor Perception and Emotional Profiling: A Consumer Study on Cheese.
Schouteten JJ; De Steur H; De Pelsmaeker S; Lagast S; De Bourdeaudhuij I; Gellynck X
Nutrients; 2015 Dec; 7(12):10251-68. PubMed ID: 26690211
[TBL] [Abstract][Full Text] [Related]
12. Lexicon Development, Consumer Acceptance, and Drivers of Liking of Quinoa Varieties.
Wu G; Ross CF; Morris CF; Murphy KM
J Food Sci; 2017 Apr; 82(4):993-1005. PubMed ID: 28267866
[TBL] [Abstract][Full Text] [Related]
13. Visually suboptimal bananas: How ripeness affects consumer expectation and perception.
Symmank C; Zahn S; Rohm H
Appetite; 2018 Jan; 120():472-481. PubMed ID: 29017908
[TBL] [Abstract][Full Text] [Related]
14. Development of a lexicon for caviar and its usefulness for determining consumer preference.
Baker AK; Vixie B; Rasco BA; Ovissipour M; Ross CF
J Food Sci; 2014 Dec; 79(12):S2533-41. PubMed ID: 25392985
[TBL] [Abstract][Full Text] [Related]
15. Influence of Expectation Measure on the Sensory Acceptance of Petit Suisse Product.
Teixeira Lopes MM; Passos Rodrigues MDC; Souza de Araújo AM
J Food Sci; 2018 Mar; 83(3):798-803. PubMed ID: 29412461
[TBL] [Abstract][Full Text] [Related]
16. The effect of packaging, branding and labeling on the experience of unhealthy food and drink: A review.
Skaczkowski G; Durkin S; Kashima Y; Wakefield M
Appetite; 2016 Apr; 99():219-234. PubMed ID: 26785316
[TBL] [Abstract][Full Text] [Related]
17. How will better products improve the sensory-liking and willingness to buy insect-based foods?
Tan HS; Verbaan YT; Stieger M
Food Res Int; 2017 Feb; 92():95-105. PubMed ID: 28290303
[TBL] [Abstract][Full Text] [Related]
18. Holistic and consumer-centric assessment of beer: A multi-measurement approach.
Jaeger SR; Cardello AV; Chheang SL; Beresford MK; Hedderley DI; Pineau B
Food Res Int; 2017 Sep; 99(Pt 1):287-297. PubMed ID: 28784485
[TBL] [Abstract][Full Text] [Related]
19. Sensory properties, consumer liking and choice determinants of Lucanian dry cured sausages.
Braghieri A; Piazzolla N; Carlucci A; Bragaglio A; Napolitano F
Meat Sci; 2016 Jan; 111():122-9. PubMed ID: 26398006
[TBL] [Abstract][Full Text] [Related]
20. Physical and sensory characteristics of cookies prepared with flaxseed flour.
Khouryieh H; Aramouni F
J Sci Food Agric; 2012 Aug; 92(11):2366-72. PubMed ID: 22419245
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]