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Journal Abstract Search

270 related items for PubMed ID: 21981934

  • 1. The effect of technology information on consumer expectations and liking of beef.
    Van Wezemael L, Ueland Ø, Rødbotten R, De Smet S, Scholderer J, Verbeke W.
    Meat Sci; 2012 Feb; 90(2):444-50. PubMed ID: 21981934
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  • 2. One technology does not fit all: profiling consumers of tender and tenderised beef steaks.
    Almli VL, Van Wezemael L, Verbeke W, Ueland Ø.
    Meat Sci; 2013 Mar; 93(3):361-70. PubMed ID: 23273438
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  • 3. European consumer response to packaging technologies for improved beef safety.
    Van Wezemael L, Ueland Ø, Verbeke W.
    Meat Sci; 2011 Sep; 89(1):45-51. PubMed ID: 21543160
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  • 5. European citizen and consumer attitudes and preferences regarding beef and pork.
    Verbeke W, Pérez-Cueto FJ, Barcellos MD, Krystallis A, Grunert KG.
    Meat Sci; 2010 Feb; 84(2):284-92. PubMed ID: 20374787
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  • 6. Scandinavian consumer preference for beef steaks packed with or without oxygen.
    Aaslyng MD, Tørngren MA, Madsen NT.
    Meat Sci; 2010 Jul; 85(3):519-24. PubMed ID: 20416824
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  • 10. 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 Jul; 76(5):S306-13. PubMed ID: 22417445
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  • 11. Consumer preferences and willingness to pay for value-added chicken product attributes.
    Martínez Michel L, Anders S, Wismer WV.
    J Food Sci; 2011 Oct; 76(8):S469-77. PubMed ID: 22417604
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  • 12. Consumer preference and effect of correct or misleading information after ageing beef longissimus muscle using vacuum, dry ageing, or a dry ageing bag.
    Stenström H, Li X, Hunt MC, Lundström K.
    Meat Sci; 2014 Feb; 96(2 Pt A):661-6. PubMed ID: 24200554
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  • 13. A comparison of consumer sensory acceptance, purchase intention, and willingness to pay for high quality United States and Spanish beef under different information scenarios.
    Beriain MJ, Sánchez M, Carr TR.
    J Anim Sci; 2009 Oct; 87(10):3392-402. PubMed ID: 19542506
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  • 14. Exposure, health information and flavour-masking strategies for improving the sensory quality of probiotic juice.
    Luckow T, Sheehan V, Fitzgerald G, Delahunty C.
    Appetite; 2006 Nov; 47(3):315-23. PubMed ID: 16857295
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  • 15. Consumer perception of the use of high-pressure processing and pulsed electric field technologies in food production.
    Nielsen HB, Sonne AM, Grunert KG, Banati D, Pollák-Tóth A, Lakner Z, Olsen NV, Zontar TP, Peterman M.
    Appetite; 2009 Feb; 52(1):115-26. PubMed ID: 18845196
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  • 17. Impact of hedonic evaluation on consumers' preferences for beef attributes including its enrichment with n-3 and CLA fatty acids.
    Baba Y, Kallas Z, Costa-Font M, Gil JM, Realini CE.
    Meat Sci; 2016 Jan; 111():9-17. PubMed ID: 26331961
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  • 18. Food choice motives and bread liking of consumers embracing hedonistic and traditional values.
    Pohjanheimo T, Paasovaara R, Luomala H, Sandell M.
    Appetite; 2010 Feb; 54(1):170-80. PubMed ID: 19835923
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  • 20. Effect of varying salt and fat levels on the sensory quality of beef patties.
    Tobin BD, O'Sullivan MG, Hamill RM, Kerry JP.
    Meat Sci; 2012 Aug; 91(4):460-5. PubMed ID: 22445488
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