458 related articles for article (PubMed ID: 31120576)
1. Seafood Flavor Perception, Liking, Emotion, and Purchase Intent of Coated Peanuts as Affected by Coating Color and Hydrolyzed Squid Peptide Powder.
Sukkhown P; Pirak T; Chonpracha P; Ardoin R; Prinyawiwatkul W
J Food Sci; 2019 Jun; 84(6):1570-1576. PubMed ID: 31120576
[TBL] [Abstract][Full Text] [Related]
2. Effects of Visual Cues on Consumer Expectation, Emotion and Wellness Responses, and Purchase Intent of Red Chili Powders.
Ngoenchai P; Alonso JR; Suwonsichon T; Suwonsichon S; Prinyawiwatkul W
J Food Sci; 2019 Oct; 84(10):3018-3026. PubMed ID: 31546288
[TBL] [Abstract][Full Text] [Related]
3. Drivers of Preference and Perception of Freshness in Roasted Peanuts (Arachis spp.) for European Consumers.
Lykomitros D; Fogliano V; Capuano E
J Food Sci; 2018 Apr; 83(4):1103-1115. PubMed ID: 29577289
[TBL] [Abstract][Full Text] [Related]
4. Consumer Acceptance, Emotional Response, and Purchase Intent of Rib-Eye Steaks from Grass-Fed Steers, and Effects of Health Benefit Information on Consumer Perception.
Carabante KM; Ardoin R; Scaglia G; Malekian F; Khachaturyan M; Janes ME; Prinyawiwatkul W
J Food Sci; 2018 Oct; 83(10):2560-2570. PubMed ID: 30184253
[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. Effects of Varying the Color, Aroma, Bitter, and Sweet Levels of a Grapefruit-Like Model Beverage on the Sensory Properties and Liking of the Consumer.
Gous AGS; Almli VL; Coetzee V; de Kock HL
Nutrients; 2019 Feb; 11(2):. PubMed ID: 30813331
[TBL] [Abstract][Full Text] [Related]
7. Different Oils and Health Benefit Statements Affect Physicochemical Properties, Consumer Liking, Emotion, and Purchase Intent: A Case of Sponge Cake.
Poonnakasem N; Pujols KD; Chaiwanichsiri S; Laohasongkram K; Prinyawiwatkul W
J Food Sci; 2016 Jan; 81(1):S165-73. PubMed ID: 26661685
[TBL] [Abstract][Full Text] [Related]
8. Influence of wine composition on consumer perception and acceptance of Brettanomyces metabolites using temporal check-all-that-apply methodology.
Schumaker MR; Diako C; Castura JC; Edwards CG; Ross CF
Food Res Int; 2019 Feb; 116():963-972. PubMed ID: 30717029
[TBL] [Abstract][Full Text] [Related]
9. "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]
10. Cross-Cultural Consumer Acceptability and Purchase Intent of Forage-Finished Rib-Eye Steaks.
Torrico DD; Wardy W; Pujols KD; Carabante KM; Jirangrat W; Scaglia G; Janes ME; Prinyawiwatkul W
J Food Sci; 2015 Oct; 80(10):S2287-95. PubMed ID: 26408954
[TBL] [Abstract][Full Text] [Related]
11. Influences of sensory attribute intensity, emotional responses, and non-sensory factors on purchase intent toward mixed-vegetable juice products under informed tasting condition.
Samant SS; Seo HS
Food Res Int; 2020 Jun; 132():109095. PubMed ID: 32331675
[TBL] [Abstract][Full Text] [Related]
12. Acceptability and Preference Drivers of Freshly Roasted Peanuts.
Wang S; Adhikari K; Hung YC
J Food Sci; 2017 Jan; 82(1):174-184. PubMed ID: 27886380
[TBL] [Abstract][Full Text] [Related]
13. Consumer Response to Tomato Pomace Powder as an Ingredient in Bread: Impact of Sensory Liking and Benefit Information on Purchase Intent.
Concha-Meyer AA; Durham CA; Colonna AE; Hasenbeck A; Sáez B; Adams MR
J Food Sci; 2019 Dec; 84(12):3774-3783. PubMed ID: 31750941
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. 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]
17. Acceptability of Peanut Skins as a Natural Antioxidant in Flavored Coated Peanuts.
Christman LM; Dean LL; Bueno Almeida C; Weissburg JR
J Food Sci; 2018 Oct; 83(10):2571-2577. PubMed ID: 30184251
[TBL] [Abstract][Full Text] [Related]
18. Influence of Japanese consumer gender and age on sensory attributes and preference (a case study on deep-fried peanuts).
Miyagi A
J Sci Food Agric; 2017 Sep; 97(12):4009-4015. PubMed ID: 28194808
[TBL] [Abstract][Full Text] [Related]
19. Influence of Package Visual Cues of Sweeteners on the Sensory-Emotional Profiles of Their Products.
Wardy W; Chonpracha P; Chokumnoyporn N; Sriwattana S; Prinyawiwatkul W; Jirangrat W
J Food Sci; 2017 Feb; 82(2):500-508. PubMed ID: 28071796
[TBL] [Abstract][Full Text] [Related]
20. Oven, microwave, and combination roasting of peanuts: comparison of inactivation of salmonella surrogate Enterococcus faecium, color, volatiles, flavor, and lipid oxidation.
Smith AL; Perry JJ; Marshall JA; Yousef AE; Barringer SA
J Food Sci; 2014 Aug; 79(8):S1584-94. PubMed ID: 25039435
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]