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Pubmed for Handhelds

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Journal Abstract Search

232 related items for PubMed ID: 28784533

  • 1. Influence of consumers' cognitive style on results from projective mapping.
    Varela P, Antúnez L, Berget I, Oliveira D, Christensen K, Vidal L, Naes T, Ares G.
    Food Res Int; 2017 Sep; 99(Pt 1):693-701. PubMed ID: 28784533
    [Abstract] [Full Text] [Related]

  • 2. Consumers' perceptions toward 3 different fermented dairy products: Insights from focus groups, word association, and projective mapping.
    Esmerino EA, Ferraz JP, Filho ERT, Pinto LPF, Freitas MQ, Cruz AG, Bolini HMA.
    J Dairy Sci; 2017 Nov; 100(11):8849-8860. PubMed ID: 28888609
    [Abstract] [Full Text] [Related]

  • 3. Projective mapping based on choice or preference: An affective approach to projective mapping.
    Varela P, Berget I, Hersleth M, Carlehög M, Asioli D, Næs T.
    Food Res Int; 2017 Oct; 100(Pt 2):241-251. PubMed ID: 28888447
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  • 4. Understanding American premium chocolate consumer perception of craft chocolate and desirable product attributes using focus groups and projective mapping.
    Brown AL, Bakke AJ, Hopfer H.
    PLoS One; 2020 Oct; 15(11):e0240177. PubMed ID: 33147215
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  • 5. Consumer-based product characterization using Pivot Profile, Projective Mapping and Check-all-that-apply (CATA): A comparative case with Greek yogurt samples.
    Esmerino EA, Tavares Filho ER, Thomas Carr B, Ferraz JP, Silva HLA, Pinto LPF, Freitas MQ, Cruz AG, Bolini HMA.
    Food Res Int; 2017 Sep; 99(Pt 1):375-384. PubMed ID: 28784495
    [Abstract] [Full Text] [Related]

  • 6. Identifying ideal product composition of chocolate-flavored milk using preference mapping.
    Mahato DK, Oliver P, Keast R, Liem DG, Russell CG, Mohebbi M, Cicerale S, Mahmud MC, Gamlath S.
    J Food Sci; 2021 Jul; 86(7):3205-3218. PubMed ID: 34155639
    [Abstract] [Full Text] [Related]

  • 7. Sensory product characterisations based on check-all-that-apply questions: Further insights on how the static (CATA) and dynamic (TCATA) approaches perform.
    Vidal L, Antúnez L, Ares G, Cuffia F, Lee PY, Le Blond M, Jaeger SR.
    Food Res Int; 2019 Nov; 125():108510. PubMed ID: 31554131
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  • 9. Identifying the ideal profile of French yogurts for different clusters of consumers.
    Masson M, Saint-Eve A, Delarue J, Blumenthal D.
    J Dairy Sci; 2016 May; 99(5):3421-3433. PubMed ID: 26947290
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  • 10. Comparison of consumer-based methodologies for optimizing the development of new products: A case study with probiotic chocolate flavored milk.
    Oliveira D, Deliza R.
    Food Sci Technol Int; 2021 Sep; 27(6):539-553. PubMed ID: 33231499
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  • 13. Chocolate milk and the Hispanic consumer.
    Thompson JL, Gerard PD, Drake MA.
    J Food Sci; 2007 Nov; 72(9):S666-75. PubMed ID: 18034752
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  • 14. How addition of peach gel particles to yogurt affects oral behavior, sensory perception and liking of consumers differing in age.
    Aguayo-Mendoza M, Santagiuliana M, Ong X, Piqueras-Fiszman B, Scholten E, Stieger M.
    Food Res Int; 2020 Aug; 134():109213. PubMed ID: 32517909
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  • 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 Aug; 76(5):S306-13. PubMed ID: 22417445
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  • 19. Investigating caloric values and consumers' perceptions of Nova Scotia rosé wines.
    Hayward L, McSweeney MB.
    Food Res Int; 2020 Jan; 127():108761. PubMed ID: 31882087
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  • 20. How should I tell you this? The effects of the image used to convey that a natural yogurt is sweetened on consumer expectations and willingness to buy.
    Rebollar R, Lidón I, Gil-Pérez I, Martín J.
    Food Res Int; 2019 Dec; 126():108721. PubMed ID: 31732031
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