Related references
Note: Only part of the references are listed.The effect of extrinsic cues on consumer perception: A study using milk tea products
Yoonkyung Choi et al.
FOOD QUALITY AND PREFERENCE (2019)
Development of emotion lexicons to describe chocolate using the Check-All That-Apply (CATA) methodology across Asian and Western groups
Thejani M. Gunaratne et al.
FOOD RESEARCH INTERNATIONAL (2019)
Consumer attitude and behaviour towards food quality among the young ones: empirical evidences from a survey
Elisabetta Savelli et al.
TOTAL QUALITY MANAGEMENT & BUSINESS EXCELLENCE (2019)
Food additives and their health effects: A review on preservative sodium benzoate
G. O. Linke Bruna et al.
AFRICAN JOURNAL OF BIOTECHNOLOGY (2018)
Sensory and instrumental volatile flavor analysis of commercial orange juices prepared by different processing methods
Mina K. Kim et al.
FOOD CHEMISTRY (2018)
CATA and RATA questions for product-focused emotion research: Five case It studies using emoji questionnaires
Sara R. Jaeger et al.
FOOD QUALITY AND PREFERENCE (2018)
Check-All-That-Apply (CATA) with semi-trained assessors: Sensory profiles closer to descriptive analysis or consumer elicited data?
N. Alexi et al.
FOOD QUALITY AND PREFERENCE (2018)
The effect of health/hedonic claims on consumer hedonic and sensory perception of sugar reduction: Case study with orange/passionfruit nectars
Denize Oliveira et al.
FOOD RESEARCH INTERNATIONAL (2018)
Using Check-All-That-Apply (CATA) method for determining product temperature-dependent sensory-attribute variations: A case study of cooked rice
Ragita C. Pramudya et al.
FOOD RESEARCH INTERNATIONAL (2018)
Impact of HHP processing on volatile profile and sensory acceptance of Pera-Rio orange juice
Raissa Bittar Mastello et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Children and adults' sensory and hedonic perception of added sugar reduction in grape nectar
Mayara Lima et al.
JOURNAL OF SENSORY STUDIES (2018)
Consumer sensory and hedonic perception of sheep meat coppa under blind and informed conditions
Juliana Cunha de Andrade et al.
MEAT SCIENCE (2018)
Ultra-Processed Food Consumption and Chronic Non-Communicable Diseases-Related Dietary Nutrient Profile in the UK (2008-2014)
Fernanda Rauber et al.
NUTRIENTS (2018)
Consumers' hedonic liking of different labeled and conventional food products in Slovenia
Mira Kos Skubic et al.
JOURNAL OF SENSORY STUDIES (2018)
Mediating Influences of Attitude on Internal and External Factors Influencing Consumers' Intention to Purchase Organic Foods in China
Kuo Ming Chu
SUSTAINABILITY (2018)
The effect of health claim information disclosure on the sensory characteristics of plant sterol-enriched turkey as assessed using the Check-All-That-Apply (CATA) methodology
S. Grasso et al.
FOOD QUALITY AND PREFERENCE (2017)
Comparison of consumer-based methodologies for sensory characterization: Case study with four sample sets of powdered drinks
Lucia Antunez et al.
FOOD QUALITY AND PREFERENCE (2017)
Influence of package and health-related claims on perception and sensory acceptability of snack bars
Vinicius Rodrigues Arruda Pinto et al.
FOOD RESEARCH INTERNATIONAL (2017)
Making sense of the clean label trends: A review of consumer food choice behavior and discussion of industry implications
Daniele Asioli et al.
FOOD RESEARCH INTERNATIONAL (2017)
Differences in consumer perception of Korean traditional soybean paste (Doenjang) between younger and older consumers by blind and informed tests
Han Sub Kwak et al.
JOURNAL OF SENSORY STUDIES (2017)
Emotional and sensory profiling by children and teenagers: A case study of the check-all-that-apply method on biscuits
Joachim J. Schouteten et al.
JOURNAL OF SENSORY STUDIES (2017)
The growing influence of social and digital media Impact on consumer choice and market equilibrium
Mariarosaria Simeone et al.
BRITISH FOOD JOURNAL (2017)
Sensory impact of lowering sugar content in orange nectars to design healthier, low-sugar industrialized beverages
Livia de Lacerda de Oliveira Pineli et al.
APPETITE (2016)
Effect of institutional sensory test location and consumer attitudes on acceptance of foods and beverages having different levels of processing
Juliana S. Mouta et al.
FOOD QUALITY AND PREFERENCE (2016)
Effect of information on Chinese consumers' acceptance of thermal and non-thermal treated apple juices: A study of young Chinese immigrants in New Zealand
Pui Yee Lee et al.
FOOD QUALITY AND PREFERENCE (2016)
Application of An Eating Motivation Survey to Study Eating Occasions
Uyen T. X. Phan et al.
JOURNAL OF SENSORY STUDIES (2016)
Product spaces derived from projective mapping and CATA questions: Influence of replicated assessments and increased number of study participants
Leticia Vidal et al.
JOURNAL OF SENSORY STUDIES (2016)
Longitudinal evaluation of 100% fruit juice consumption on BMI status in 2-5-year-old children
A. Shefferly et al.
PEDIATRIC OBESITY (2016)
Dietary exposure of the Belgian adult population to 70 food additives with numerical ADI
Joris Van Loco et al.
FOOD CONTROL (2015)
Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts
Betina Piqueras-Fiszman et al.
FOOD QUALITY AND PREFERENCE (2015)
How do Brazilian consumers perceive a non-traditional and innovative fruit juice? An approach looking at the packaging
Karen R. Romano et al.
FOOD RESEARCH INTERNATIONAL (2015)
Convenience Sampling for Acceptability and CATA Measurements May Provide Inaccurate Results: A Case Study with Fruit-Flavored Powdered beverages Tested in Argentina, Spain and USA
Paula Cardinal et al.
JOURNAL OF SENSORY STUDIES (2015)
Food technology neophobia and consumer attitudes toward foods produced by new and conventional technologies: A case study in Brazil
Marcia C. T. R. Vidigal et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Consumer perception and trends about health and sustainability: trade-offs and synergies of two pivotal issues
Jessica Aschemann-Witzel
CURRENT OPINION IN FOOD SCIENCE (2015)
Associations between the home environment and children's sweet beverage consumption at 2-year follow-up: the 'Be active, eat right' study
A. van Grieken et al.
PEDIATRIC OBESITY (2015)
Consumer beliefs regarding farmed versus wild fish
Anna Claret et al.
APPETITE (2014)
The role of price as a product attribute in the organic food context: An exploration based on actual purchase data
Livia Marian et al.
FOOD QUALITY AND PREFERENCE (2014)
Action on sugar-lessons from UK salt reduction programme
Graham A. MacGregor et al.
LANCET (2014)
Consumer preference, behavior and perception about meat and meat products: An overview
Maria Font-i-Furnols et al.
MEAT SCIENCE (2014)
Spectroscopic studies on the interaction of sodium benzoate, a food preservative, with calf thymus DNA
Guowen Zhang et al.
FOOD CHEMISTRY (2013)
Experimental consideration for the use of check-all-that-apply questions to describe the sensory properties of orange juices
Youngseung Lee et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2013)
Identification of Sensory Attributes That Drive Consumer Liking of Commercial Orange Juice Products in Korea
Mina K. Kim et al.
JOURNAL OF FOOD SCIENCE (2013)
Evaluation of Packing Attributes of Orange Juice on Consumers' Intention to Purchase by Conjoint Analysis and Consumer Attitudes Expectation
Izabel Lucena Gadioli et al.
JOURNAL OF SENSORY STUDIES (2013)
Influence of Information on Consumers' Evaluations Using Check-All-That-Apply Questions and Sorting: A Case Study with Milk Desserts
Leticia Vidal et al.
JOURNAL OF SENSORY STUDIES (2013)
Consumer acceptance of fermented sausages made from boars is not distracted by respective information
L. Meier-Dinkel et al.
MEAT SCIENCE (2013)
Do environmental attitudes and food technology neophobia affect perceptions of the benefits of nanotechnology?
Anahita Hosseini Matin et al.
INTERNATIONAL JOURNAL OF CONSUMER STUDIES (2012)
The evaluation of the genotoxicity of two food preservatives: Sodium benzoate and potassium benzoate
N. Zengin et al.
FOOD AND CHEMICAL TOXICOLOGY (2011)
Effect of a health claim on consumer acceptance of exotic Brazilian fruit juices: Acai (Euterpe oleracea Mart.), Camu-camu (Myrciaria dubia), Caja (Spondias lutea L.) and Umbu (Spondias tuberosa Arruda)
Marcia C. T. R. Vidigal et al.
FOOD RESEARCH INTERNATIONAL (2011)
SENSORY ACCEPTANCE OF JUICE FROM FCOJ PROCESSING STEPS
N. S. Janzantti et al.
JOURNAL OF SENSORY STUDIES (2011)
Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice
Hasim Kelebek et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2011)
One hundred percent orange juice consumption is associated with better diet quality, improved nutrient adequacy, and no increased risk for overweight/obesity in children
Carol E. O'Neil et al.
NUTRITION RESEARCH (2011)
APPLICATION OF A CHECK-ALL-THAT-APPLY QUESTION TO THE DEVELOPMENT OF CHOCOLATE MILK DESSERTS
Gaston Ares et al.
JOURNAL OF SENSORY STUDIES (2010)
Construction and validation of a psychometric scale to measure consumers' fears of novel food technologies: The food technology neophobia scale
D. N. Cox et al.
FOOD QUALITY AND PREFERENCE (2008)
The influence of information and beliefs about technology on the acceptance of novel food technologies: A conjoint study of farmed prawn concepts
D. N. Cox et al.
FOOD QUALITY AND PREFERENCE (2007)
Attitudes towards genetically modified and organic foods
Marieke Saher et al.
APPETITE (2006)
Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods
VB Vikram et al.
JOURNAL OF FOOD ENGINEERING (2005)
Application of high pressure technology in the fruit juice processing: benefits perceived by consumers
R Deliza et al.
JOURNAL OF FOOD ENGINEERING (2005)
Effect of price on pleasantness ratings and use intentions for a chocolate bar in the presence and absence of a health claim
R Di Monaco et al.
JOURNAL OF SENSORY STUDIES (2005)
Browning and decomposed products of model orange juice
Y Shinoda et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2004)
Are young teens influenced by increased product description detail and branding during consumer testing?
AMA Allison et al.
FOOD QUALITY AND PREFERENCE (2004)
Consumer concerns and expectations about novel food processing technologies: effects on product liking
AV Cardello
APPETITE (2003)
Consumer attitude towards information on non conventional technology
R Deliza et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2003)
Effect of thermal pasteurization on Valencia orange juice color and pigments
HS Lee et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2003)
Non conventional technologies and impact on consumer behavior
MC da Costa et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2000)
Share Paper
