Journal: Food quality and preference / Issue: Volume 101(2022) - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Journal Food quality and preference Issue Volume 101(2022)

1. An alternative food neophobia scale (FNS-A) to quantify responses to new foods. (October 2022)

Authors:: De Kock, Henriëtte L.; Nkhabutlane, Pulane; Kobue-Lekalake, Rosemary I.; Kriek, Jeanine; Steyn, Annelize; Clarissa, Van Heerden; Purdon, Lucy; Kruger, Christi; Kinnear, Marise; Taljaard-Swart, Hanri; Tuorila, Hely
Journal:: Food quality and preference
Issue:: Volume 101(2022)
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2. Assessing tactile acuity in oral tissues: Challenges of stimulus development. (October 2022)

Authors:: Miles, Brittany L.; Berkowitz, Kevin; Mueller, Hollie; Simons, Christopher T.
Journal:: Food quality and preference
Issue:: Volume 101(2022)
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3. Concurrent vs. immediate retrospective temporal sensory data collection: A case study on lemon-flavoured carbonated alcoholic drinks. (October 2022)

Authors:: Visalli, Michel; Wakihira, Takahiro; Schlich, Pascal
Journal:: Food quality and preference
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4. Editorial Board. (October 2022)

Journal:: Food quality and preference
Issue:: Volume 101(2022)
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5. Effects of water types and roasting points on consumer liking and emotional responses toward coffee. (October 2022)

Authors:: Won Kang, Gi; Piao, Zhenxian (Zoey); Youn Ko, Jae
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6. How meat reduction differs from other personal climate actions: Distinct concerns and cultural barriers among EU consumers. (October 2022)

Authors:: de Boer, Joop; Aiking, Harry
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7. I-optimal design of split-plot mixture-process variable experiments: A case study on potato crisps. (October 2022)

Authors:: Reyniers, S.; De Brier, N.; Brijs, K.; De Ketelaere, B.; Akkermans, W.; Matthijs, S.; Delcour, J.A.; Goos, P.
Journal:: Food quality and preference
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8. Impact of front-of-pack labels with nutrition and Grass-Fed claims on consumer perceptions and expected sensory and nutritional characteristics of Cheddar cheese – A comparative study of Irish and US consumers. (October 2022)

Authors:: McGuinness, Lauren; McCabe, Mairead; Kiernan, Celine; McCrickerd, Keri; Forde, Ciaran G.; Dolores O'Riordan, E.; Feeney, Emma L.
Journal:: Food quality and preference
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9. Individual variation in mouthfeel sensitivity: investigating influences of whey protein content, consumer age, food format and fat addition. (October 2022)

Authors:: Norton, Victoria; Lignou, Stella; Faka, Marianthi; Methven, Lisa
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10. It's safe and healthy! Increasing consumers' willingness to consume aging produce. (October 2022)

Authors:: Neubig, Christina M.; Roosen, Jutta; Karg, Cornelia A.; Moser, Simone
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Issue:: Volume 101(2022)
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