(Click to View)
| Effect of information about pig breed on consumers' acceptability of dry sausage | | Journal of sensory studies |
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(Click to View)
| The smell and odorous components of dried shiitake mushroom, Lentinula edodes VI: increase in odorous compounds of dried shiitake mushroom cultivated on bed logs | | Journal of wood science |
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(Click to View)
| Evaluation of goat mortadella prepared with different levels of fat and goat meat from discarded animals | | Small ruminant research |
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| Visual characterization of the esthetic quality of the rosebush | | Journal of sensory studies |
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| Influence of label information on dark chocolate acceptability | | Appetite |
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| Perception of fruity and vegetative aromas in red wine | | Journal of sensory studies |
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(Click to View)
| Consumer preferences for sustainable production methods in apple purchasing behaviour: a non‐hypothetical choice experiment | | International journal of consumer studies |
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(Click to View)
| A review of the factors influencing the development of intermuscular adipose tissue in the growing pig | | Meat science |
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| Effect of soy flour, rice flour and semolina supplementation on the textural and sensory properties of dough and a deep-fried product | | Journal of food processing and preservation |
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| Use of purchase preference options to increase no preference frequencies in placebo preference tests | | Journal of sensory studies |
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| Sensory acceptance of juice from fcoj processing steps | | Journal of sensory studies |
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| An overview of the NUTRIMENTHE project | | Nutrition bulletin |
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| 低脂Petit suisse干酪的粘弹性和感官特性 | | Dairy science and technology |
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| Lexicon for the sensory description of French bread in Japan | | Journal of sensory studies |
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| Effect of information provisioning on attitude toward surgical castration of male piglets and alternative strategies for avoiding boar taint | | Research in veterinary science |
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| N-3 enrichment of pork with fishmeal: Effects on production and consumer acceptability | | European journal of lipid science and technology |
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| Consumer perception of irradiated fruit: a case study using choice-based conjoint analysis | | Journal of sensory studies |
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| Willingness to pay for GMO labeling policies: the case of Korea | | Journal of food safety |
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| Rheological and sensory quality of ready-to-bake Chapatti during frozen storage | | Journal of food quality |
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| Postharvest handling of plums (Prunus salicina Lindl.) at 10°C to save energy and preserve fruit quality using an innovative application system of 1-MCP | | Postharvest biology and technology |
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(Click to View)
| Mercury and Other Metals in Feathers of Common Eider (Somateria mollissima) and Tufted Puffin (Fratercula cirrhata) from the Aleutian Chain of Alaska | | Archives of environmental contamination and toxicology |
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| Development of a lexicon for beef flavor in intact muscle | | Journal of sensory studies |
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| Context dependency and consumer acceptance of risk reducing strategies — A choice experiment study on Salmonella risks in pork | | Food research international |
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| Indirect plasma treatment of fresh pork: Decontamination efficiency and effects on quality attributes | | Innovative food science and emerging technologies |
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| PARAFAC: Adjustment for modeling consumer study covering probiotic and conventional yogurt | | Food research international |
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| Consumer acceptance of ‘Brooks’ and ‘Bing’ cherries is mainly dependent on fruit SSC and visual skin color | | Postharvest biology and technology |
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| Consumer insights on healthy breakfast cereal - a focus group research | | Journal of sensory studies |
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| Consumer behaviour and environmental preferences: a case study of Scottish salmon aquaculture | | Aquaculture research |
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| Influence of storage conditions on the sensory quality of a high acid apple | | International journal of food science and technology |
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(Click to View)
| Relating consumer preferences to textural attributes of cooked beans: Development of an industrial protocol and microstructural observations | | Lebensmittel-Wissenschaft |
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| Benefit evaluation of the country of origin labeling in Taiwan: Results from an auction experiment | | Food policy |
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| Paired preference tests: 50:50 and alternating no preferences | | Journal of sensory studies |
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| Consumer response to novel agri-food technologies: Implications for predicting consumer acceptance of emerging food technologies | | Trends in food science and technology |
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(Click to View)
| The Advanced Foods and Materials Network: A Canadian portal to excellence in innovative food science and technology | | Trends in food science and technology |
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| Determining the Odor and Flavor Characteristics of Probiotic, Health‐promoting Ingredients and the Effects of Repeated Exposure on Consumer Acceptance | | Journal of food science |
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| Iron fortification and parboiled rice quality: appearance, cooking quality and sensory attributes | | Journal of the science of food and agriculture |
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| Optimization of manufacture of almond paste cookies using response surface methodology | | Journal of food process engineering |
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| Effect of air temperature on rind colour development in pomegranates | | Scientia horticulturae |
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(Click to View)
| Molecular and physico-chemical evaluation of enzymatic browning of whole meal and dough in a collection of tetraploid wheats | | Journal of cereal science |
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| A combination of heat treatment and chitosan coating delays ripening and reduces decay in “gala” apple fruit | | Journal of food quality |
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| Enhancing the polyphenol content of a red‐fleshed Japanese plum (Prunus salicina Lindl.) nectar by incorporating a polyphenol‐rich extract from the skins | | Journal of the science of food and agriculture |
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| Cognitive age and fashion consumption | | International journal of consumer studies |
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| Physical and sensory characteristics of fried cowpea (Vigna unguiculata L. Walp) | | Journal of food quality |
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(Click to View)
| Sensory descriptive analysis and consumer acceptability of selected Swiss goat and sheep cheeses | | Small ruminant research |
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(Click to View)
| Potential and challenges of insects as an innovative source for food and feed production | | Innovative food science and emerging technologies |
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(Click to View)
| Behavioural and physiological responses to two food odours | | Appetite |
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(Click to View)
| Physical-chemical and sensory quality evaluation of garlic cultivars | | Journal of food quality |
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(Click to View)
| Goat meats: Description, rational use, certification, processing and technological developments | | Small ruminant research |
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(Click to View)
| Consumer evaluation of the palatability of usda select, usda choice and certified angus beef strip loin steaks from retail markets in lubbock, texas, u.s.a. | | Journal of food quality |
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(Click to View)
| Consumer perceptions and the effects of country of origin labeling on purchasing decisions and welfare | | Food policy |
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| Survey of Belgian consumption patterns and consumer behaviour of poultry meat to provide insight in risk factors for campylobacteriosis | | Food control |
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| Relationship between visual appearance and browning as evaluated by image analysis and chemical traits in fresh-cut nectarines | | Postharvest biology and technology |
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(Click to View)
| Understanding consumer attitudes on edible films and coatings: focus group findings | | Journal of sensory studies |
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(Click to View)
| Sensory acceptability of raw and extruded bovine rumen protein in processed meat products | | Meat science |
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| Color and vitamin c content in mandarin orange juice as affected by packaging material and storage temperature | | Journal of food processing and preservation |
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(Click to View)
| The joint moderating effect of health consciousness and healthy lifestyle on consumers' willingness to use functional foods in Taiwan | | Appetite |
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| Bread making of durum wheat with chickpea sourdough or compressed baker's yeast | | Journal of food quality |
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(Click to View)
| Fat-tailed sheep in Indonesia; an essential resource for smallholders | | Tropical plant biology |
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| Sensory descriptive analysis, sensory acceptability and expectation studies on biscuits with reduced added salt and increased fiber | | Journal of sensory studies |
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| Pectin‐based edible coating for shelf‐life extension of ataulfo mango | | Journal of food process engineering |
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| Abusive isothermal conditions immediately after harvest affect butterhead lettuce water status | | Journal of food processing and preservation |
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(Click to View)
| Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters | | Meat science |
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(Click to View)
| Optimization of marine fish drying using solar tunnel dryer | | Journal of food processing and preservation |
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(Click to View)
| Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage | | Innovative food science and emerging technologies |
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(Click to View)
| European consumers' acceptance of beef processing technologies: A focus group study | | Innovative food science and emerging technologies |
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(Click to View)
| Consumer acceptance of food bars | | Journal of sensory studies |
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(Click to View)
| How the nutritional value and consumer acceptability of suckling lambs meat is affected by the maternal feeding system | | Small ruminant research |
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(Click to View)
| Formulation of a soy-coffee beverage by response surface methodology and internal preference mapping | | Journal of sensory studies |
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| Consumer selection of constant-weight ribeye, top loin, and sirloin steaks | | Meat science |
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(Click to View)
| Comparison of consumer perception and acceptability for steaks cooked to different endpoints: Validation of photographic approach | | Food chemistry |
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| Modified Atmosphere Packaging of Pomegranate Fruit and Arils: A Review | | Food and bioprocess technology |
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(Click to View)
| Carbon dioxide sensors for intelligent food packaging applications | | Food control |
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| Effect of lactic acid fermentation of cassava on functional and sensory characteristics of fufu flour | | Journal of food processing and preservation |
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| Sensory profiling of apple: Methodological aspects, cultivar characterisation and postharvest changes | | Postharvest biology and technology |
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| The relationship between consumer acceptability and descriptive sensory attributes in cheddar cheese | | Journal of sensory studies |
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| Some textural, sensory and nutritional properties of expanded snack food wafers made from corn, lentil and other ingredients | | Journal of texture studies |
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| Chemical composition and cooking properties of beef forequarter muscles of Mexican cattle from different genotypes | | Meat science |
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(Click to View)
| Functionality of amidated low methoxyl pectin and xanthan gum blends on the texture and color of mashed potatoes | | Journal of food process engineering |
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| Benefiting from a migratory prey: spatio‐temporal patterns in allochthonous subsidization of an arctic predator | | The journal of animal ecology |
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| Increased Antioxidant Content in Juice Enriched with Dried Extract of Pomegranate (Punica granatum) Peel | | Plant foods for human nutrition |
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| The impact of inspection reports on consumer behavior: A pilot study | | Food control |
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| Genotypic difference in postharvest characteristics of hardy kiwifruit (Actinidia arguta and its hybrids), as a new commercial crop Part II. Consumer acceptability and its main drivers | | Food research international |
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| Exploring consumer’s preferences for farmed sea bream | | Aquaculture international |
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(Click to View)
| Extrusion parameters and consumer acceptability of a peanut-based meat analogue | | International journal of food science and technology |
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(Click to View)
| Impact of sensory differences on consumer acceptability of yoghurt and yoghurt-like products | | International dairy journal |
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(Click to View)
| Effect of soy flour addition and heat‐processing method on nutritional quality and consumer acceptability of cassava complementary porridges | | Journal of the science of food and agriculture |
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(Click to View)
| Effect of fat content on aroma generation during processing of dry fermented sausages | | Meat science |
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(Click to View)
| Consumer attitudes towards castration of piglets and alternatives to surgical castration | | Research in veterinary science |
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(Click to View)
| Production of frankfurters with tomato powder as a natural additive | | Lebensmittel-Wissenschaft |
|
(Click to View)
| Time-intensity profile and internal preference mapping of strawberry jam | | Journal of sensory studies |
|
(Click to View)
| Consumer acceptance of UV-C treated liquid egg products and preparations with UV-C treated eggs | | Innovative food science and emerging technologies |
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(Click to View)
| Constraints on establishing threshold levels for Warner–Bratzler shear-force values based on consumer sensory ratings for seven beef muscles | | Animal production science |
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| Chemical, physical and sensory parameters of different carrot varieties (daucus carota l.) | | Journal of food process engineering |
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(Click to View)
| Development of a Hamburger Patty with Healthier Lipid Formulation and Study of its Nutritional, Sensory, and Stability Properties | | Food and bioprocess technology |
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| Sensory properties affecting acceptability of Bresaola from Podolian young bulls | | Journal of sensory studies |
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(Click to View)
| Worldwide consumption of functional foods: a systematic review | | Nutrition reviews |
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(Click to View)
| Optimization of Tropical Juice Composition for the Spanish Market | | Journal of food science |
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(Click to View)
| Fruit color development, anthocyanin content, standard quality, volatile compound emissions and consumer acceptability of several ‘Fuji’ apple strains | | Scientia horticulturae |
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(Click to View)
| Eating green. Consumers’ willingness to adopt ecological food consumption behaviors | | Appetite |
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