142 related articles for article (PubMed ID: 32722311)
21. 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]
22. Integrating consumer perception in the selection of purple-skin sweet potato cultivars.
Lado J; Vicente E; Moltini AI; Alcaire F; Ares G
J Sci Food Agric; 2021 Jul; 101(9):3620-3629. PubMed ID: 33275810
[TBL] [Abstract][Full Text] [Related]
23. Impact of sustainability and nutritional messaging on Italian consumers' purchase intent of cereal bars made with brewery spent grains.
Stelick A; Sogari G; Rodolfi M; Dando R; Paciulli M
J Food Sci; 2021 Feb; 86(2):531-539. PubMed ID: 33462803
[TBL] [Abstract][Full Text] [Related]
24. 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]
25. Functional Foods Acceptability: A Consumers' Survey on Bread Enriched with Oenological By-Products.
Miolla R; Ottomano Palmisano G; Roma R; Caponio F; Difonzo G; De Boni A
Foods; 2023 May; 12(10):. PubMed ID: 37238832
[TBL] [Abstract][Full Text] [Related]
26. The effect of sequential information on consumers' willingness to pay for credence food attributes.
Botelho A; Dinis I; Lourenço-Gomes L; Moreira J; Costa Pinto L; Simões O
Appetite; 2017 Nov; 118():17-25. PubMed ID: 28760349
[TBL] [Abstract][Full Text] [Related]
27. American consumers' perception and acceptance of an ethnic food with strong flavor: a case study of Kimchi with varying levels of red pepper and fish sauce.
Park HJ; Ko JM; Lim J; Hong JH
J Sci Food Agric; 2020 Apr; 100(6):2348-2357. PubMed ID: 31646649
[TBL] [Abstract][Full Text] [Related]
28. A cross-cultural examination of Australian, Chinese and Vietnamese consumers' attitudes towards a new Australian wine product containing Ganoderma lucidum extract.
Nguyen ANH; Johnson TE; Jeffery DW; Danner L; Bastian SEP
Food Res Int; 2019 Jan; 115():393-399. PubMed ID: 30599957
[TBL] [Abstract][Full Text] [Related]
29. Consumers' Awareness, Behavior and Expectations for Food Packaging Environmental Sustainability: Influence of Socio-Demographic Characteristics.
Chirilli C; Molino M; Torri L
Foods; 2022 Aug; 11(16):. PubMed ID: 36010389
[TBL] [Abstract][Full Text] [Related]
30. A taste of things to come: Effect of temporal order of information and product experience on evaluation of healthy and sustainable plant-based products.
Banovic M; Arvola A; Pennanen K; Duta DE; Sveinsdóttir K; Sozer N; Grunert KG
Front Nutr; 2022; 9():983856. PubMed ID: 36185654
[TBL] [Abstract][Full Text] [Related]
31. 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]
32. Sensory and Conceptual Aspects of Ingredients of Sustainable Sources-Finnish Consumers' Opinion.
Lundén S; Hopia A; Forsman L; Sandell M
Foods; 2020 Nov; 9(11):. PubMed ID: 33203125
[TBL] [Abstract][Full Text] [Related]
33. 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]
34. Consumers' heterogeneity towards salt reduction: Insights from a case study with white rice.
Antúnez L; Giménez A; Alcaire F; Vidal L; Ares G
Food Res Int; 2019 Jul; 121():48-56. PubMed ID: 31108773
[TBL] [Abstract][Full Text] [Related]
35. Determinants of Consumers' Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review.
Laureati M; De Boni A; Saba A; Lamy E; Minervini F; Delgado AM; Sinesio F
Foods; 2024 May; 13(10):. PubMed ID: 38790835
[TBL] [Abstract][Full Text] [Related]
36. Expectations influence sensory experience in a wine tasting.
Siegrist M; Cousin ME
Appetite; 2009 Jun; 52(3):762-765. PubMed ID: 19501777
[TBL] [Abstract][Full Text] [Related]
37. Older consumers' attitudes towards food carriers for protein-enrichment.
Song X; Pérez-Cueto FJA; Bølling Laugesen SM; van der Zanden LDT; Giacalone D
Appetite; 2019 Apr; 135():10-19. PubMed ID: 30584897
[TBL] [Abstract][Full Text] [Related]
38. Drivers of high-involvement consumers' intention to buy PDO wines: Valpolicella PDO case study.
Capitello R; Agnoli L; Begalli D
J Sci Food Agric; 2016 Aug; 96(10):3407-17. PubMed ID: 26538481
[TBL] [Abstract][Full Text] [Related]
39. Health Innovation in Patty Products. The Role of Food Neophobia in Consumers' Non-Hypothetical Willingness to Pay, Purchase Intention and Hedonic Evaluation.
Kallas Z; Vitale M; Gil JM
Nutrients; 2019 Feb; 11(2):. PubMed ID: 30791660
[TBL] [Abstract][Full Text] [Related]
40. Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products.
Fia G; Bucalossi G; Zanoni B
Foods; 2021 Jun; 10(7):. PubMed ID: 34203363
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]