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Journal Abstract Search

306 related items for 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
    [Abstract] [Full Text] [Related]

  • 2. The effect of health/hedonic claims on consumer hedonic and sensory perception of sugar reduction: Case study with orange/passionfruit nectars.
    Oliveira D, Ares G, Deliza R.
    Food Res Int; 2018 Jun; 108():111-118. PubMed ID: 29735039
    [Abstract] [Full Text] [Related]

  • 3. 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 Jun; 56(6):530-551. PubMed ID: 29072498
    [Abstract] [Full Text] [Related]

  • 4. Influence of organic labels on consumer's flavor perception and emotional profiling: Comparison between a central location test and home-use-test.
    Schouteten JJ, Gellynck X, Slabbinck H.
    Food Res Int; 2019 Feb; 116():1000-1009. PubMed ID: 30716882
    [Abstract] [Full Text] [Related]

  • 5. "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
    [Abstract] [Full Text] [Related]

  • 6. Consumer acceptability in the USA, Mexico, and Spain of chocolate chip cookies made with partial insect powder replacement.
    Castro Delgado M, Chambers E, Carbonell-Barrachina A, Noguera Artiaga L, Vidal Quintanar R, Burgos Hernandez A.
    J Food Sci; 2020 Jun; 85(6):1621-1628. PubMed ID: 32460354
    [Abstract] [Full Text] [Related]

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  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. Consumers' Sensory Perception of Food Attributes: Identifying the Ideal Formulation of Gluten- and Lactose-Free Brownie Using Sensory Methodologies.
    Pio Ávila B, Cardozo LO, Alves GD, Gularte MA, Monks J, Elias MC.
    J Food Sci; 2019 Dec; 84(12):3707-3716. PubMed ID: 31665555
    [Abstract] [Full Text] [Related]

  • 10. Effects of the replacement of wheat flour with cricket powder on the characteristics of muffins.
    Pauter P, Różańska M, Wiza P, Dworczak S, Grobelna N, Sarbak P, Kowalczewski PŁ.
    Acta Sci Pol Technol Aliment; 2018 Dec; 17(3):227-233. PubMed ID: 30269462
    [Abstract] [Full Text] [Related]

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. 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 Mar; 76(5):S306-13. PubMed ID: 22417445
    [Abstract] [Full Text] [Related]

  • 13. Effects of other people's facial emotional expression on consumers' perceptions of chocolate chip cookies containing cricket protein.
    Gao Y, Chonpracha P, Li B, Prinyawiwatkul W.
    J Food Sci; 2023 Mar; 88(S1):185-204. PubMed ID: 36658671
    [Abstract] [Full Text] [Related]

  • 14. 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
    [Abstract] [Full Text] [Related]

  • 15. 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 09; 7(12):10251-68. PubMed ID: 26690211
    [Abstract] [Full Text] [Related]

  • 16. Consumer perception and acceptability of microalgae based breadstick.
    García-Segovia P, García Alcaraz V, Tárrega A, Martínez-Monzó J.
    Food Sci Technol Int; 2020 Sep 09; 26(6):493-502. PubMed ID: 32070143
    [Abstract] [Full Text] [Related]

  • 17. Lexicon Development, Consumer Acceptance, and Drivers of Liking of Quinoa Varieties.
    Wu G, Ross CF, Morris CF, Murphy KM.
    J Food Sci; 2017 Apr 09; 82(4):993-1005. PubMed ID: 28267866
    [Abstract] [Full Text] [Related]

  • 18. Visually suboptimal bananas: How ripeness affects consumer expectation and perception.
    Symmank C, Zahn S, Rohm H.
    Appetite; 2018 Jan 01; 120():472-481. PubMed ID: 29017908
    [Abstract] [Full Text] [Related]

  • 19. Measuring consumer emotional response and acceptance to sustainable food products.
    Yang Q, Shen Y, Foster T, Hort J.
    Food Res Int; 2020 May 01; 131():108992. PubMed ID: 32247500
    [Abstract] [Full Text] [Related]

  • 20. 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 01; 79(12):S2533-41. PubMed ID: 25392985
    [Abstract] [Full Text] [Related]

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