Related references
Note: Only part of the references are listed.The relative influence of packaging, labelling, branding and sensory attributes on liking and purchase intent: Consumers differ in their responsiveness
Simone Mueller et al.
FOOD QUALITY AND PREFERENCE (2010)
Study of the Polyphenolic Composition and Antioxidant Activity of New Sherry Vinegar-Derived Products by Maceration with Fruits
Maria Jesus Cejudo Bastante et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
DESCRIPTIVE SENSORY ANALYSIS OF WINE VINEGAR: TASTING PROCEDURE AND RELIABILITY OF NEW ATTRIBUTES
W. Tesfaye et al.
JOURNAL OF SENSORY STUDIES (2010)
The phenolic composition of red wine vinegar produced in barrels made from different woods
Ana B. Cerezo et al.
FOOD CHEMISTRY (2008)
Determination of phenolic composition and antioxidant capacity of blood orange juices obtained from cvs. Moro and Sanguinello (Citrus sinensis (L.) Osbeck) grown in Turkey
Hasim Kelebek et al.
FOOD CHEMISTRY (2008)
Stated choice experimentation, contextual influences and food choice: A case study
Sara R. Jaeger et al.
FOOD QUALITY AND PREFERENCE (2008)
Determination of phenolic acids in strawberry samples by means of fast liquid chromatography and multivariate curve resolution methods
Silvia Mas et al.
TALANTA (2007)
Retronasal odor dependence on tastants in profiling studies of beverages
B. M. King et al.
FOOD QUALITY AND PREFERENCE (2007)
Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar
Elena Verzelloni et al.
FOOD CHEMISTRY (2007)
Citrus flavonoids: Molecular structure, biological activity and nutritional properties: A review
Elisa Tripoli et al.
FOOD CHEMISTRY (2007)
In vitro evaluation of the antioxidant activities in fruit extracts from citron and blood orange
G. K. Jayaprakasha et al.
FOOD CHEMISTRY (2007)
Does habit strength moderate the intention-behaviour relationship in the Theory of Planned Behaviour? The case of fruit consumption
Gert-Jan De Bruijn et al.
PSYCHOLOGY & HEALTH (2007)
Sensory evaluation of sherry vinegar:: Traditional compared to accelerated aging with oak chips
MLM Gomez et al.
JOURNAL OF FOOD SCIENCE (2006)
Habitual behavior in American eating patterns: The role of meal occasions
A Khare et al.
JOURNAL OF CONSUMER RESEARCH (2006)
Limonoids as cancer chemopreventive agents
S Ejaz et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2006)
Functional foods: Consumer willingness to compromise on taste for health?
W Verbeke
FOOD QUALITY AND PREFERENCE (2006)
Fruit consumption of boys (8-11 years) is related to preferences for sour taste
DG Liem et al.
APPETITE (2006)
Polyphenols content in some Italian red wines of different geographical origins
L Gambelli et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2004)
Bioactive compounds and antioxidant potential in fresh and dried Jaffa® sweeties, a new kind of citrus fruit
S Gorinstein et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2004)
Study of the antioxidant power of brandies and vinegars derived from Sherry wines and correlation with their content in polyphenols
AM Alonso et al.
FOOD RESEARCH INTERNATIONAL (2004)
The case for fruit quality: an interpretive review of consumer attitudes, and preferences for apples
FR Harker et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2003)
The importance of taste and other product factors to consumer interest in nutraceutical products: Civilian and military comparisons
AV Cardello et al.
JOURNAL OF FOOD SCIENCE (2003)
Effects of forgetting on various protocols for category and line scales of intensity
HJ Lee et al.
JOURNAL OF SENSORY STUDIES (2001)
Managing values in personal food systems
M Connors et al.
APPETITE (2001)
Consumer testing of commercial lager beers in blind versus informed conditions: Relation with descriptive analysis and expert quality ratings
JX Guinard et al.
JOURNAL OF THE INSTITUTE OF BREWING (2000)
Share Paper
