1. "As long as it is not irradiated" – Influencing factors of US consumers' acceptance of food irradiation. (January 2019) Authors: Bearth, Angela; Siegrist, Michael Journal: Food quality and preference Issue: Volume 71(2019) Page Start: 141 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. "Beyond liking" measures in food-related consumer research supplement hedonic responses and improve ability to predict consumption. (April 2022) Authors: Giacalone, Davide; Llobell, Fabien; Jaeger, Sara R. Journal: Food quality and preference Issue: Volume 97(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. "Bitter Touch": Cross-modal associations between hand-feel touch and gustatory cues in the context of coffee consumption experience. (July 2020) Authors: Pramudya, Ragita C.; Choudhury, Dipankar; Zou, Min; Seo, Han-Seok Journal: Food quality and preference Issue: Volume 83(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. "Corona Cooking": The interrelation between emotional response to the first lockdown during the COVID-19 pandemic and cooking attitudes and behaviour in Denmark. (March 2022) Authors: Grunert, Klaus G.; Janssen, Meike; Nyland Christensen, Rikke; Teunissen, Lauranna; Cuykx, Isabelle; Decorte, Paulien; Reisch, Lucia A. Journal: Food quality and preference Issue: Volume 96(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. "Dior, J'adore": The role of contextual information of luxury on emotional responses to perfumes. (October 2018) Authors: Baer, Tiffany; Coppin, Géraldine; Porcherot, Christelle; Cayeux, Isabelle; Sander, David; Delplanque, Sylvain Journal: Food quality and preference Issue: Volume 69(2018) Page Start: 36 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. "I don't just drink water for the sake of it": Understanding the influence of value, reward, self-identity and early life on water drinking behaviour. (July 2022) Authors: Rodger, Amy; Papies, Esther K. Journal: Food quality and preference Issue: Volume 99(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. "I prepared my own carrots". The effect of participation in an out-of-home cooking session on Dutch 4–6-year-old children's vegetable consumption. (December 2020) Authors: Zeinstra, Gertrude G.; Vrijhof, Milou; Kremer, Stefanie Journal: Food quality and preference Issue: Volume 86(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. "I'm eating healthy now": The relationship between perceived behavior change and diet. (April 2021) Authors: Szymczak, Hermann; Keller, Lucas; Debbeler, Luka J.; Kollmann, Josianne; Lages, Nadine C.; Sproesser, Gudrun; Gollwitzer, Peter M.; Schupp, Harald T.; Renner, Britta Journal: Food quality and preference Issue: Volume 89(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. "Listen, did you hear…?" A structural equation model explaining online information sharing on the risks of nanotechnology in food. (September 2019) Authors: Kuttschreuter, Margôt; Hilverda, Femke Journal: Food quality and preference Issue: Volume 76(2019) Page Start: 118 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. "Local" as an indicator of beef quality: An exploratory study of rural consumers in the southern U.S. (April 2017) Authors: Telligman, Amy L.; Worosz, Michelle R.; Bratcher, Christy L. Journal: Food quality and preference Issue: Volume 57(2017:Apr.) Page Start: 41 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗