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| 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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| Visual characterization of the esthetic quality of the rosebush | | Journal of sensory studies |
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| Consumer preferences for sustainable production methods in apple purchasing behaviour: a non‐hypothetical choice experiment | | International journal of consumer studies |
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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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| 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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| 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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| Behavioural and physiological responses to two food odours | | Appetite |
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| Physical-chemical and sensory quality evaluation of garlic cultivars | | Journal of food quality |
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| Goat meats: Description, rational use, certification, processing and technological developments | | Small ruminant research |
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| Consumer perceptions and the effects of country of origin labeling on purchasing decisions and welfare | | Food policy |
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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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| Fat-tailed sheep in Indonesia; an essential resource for smallholders | | Tropical plant biology |
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| Consumer selection of constant-weight ribeye, top loin, and sirloin steaks | | Meat science |
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| Comparison of consumer perception and acceptability for steaks cooked to different endpoints: Validation of photographic approach | | Food chemistry |
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| Carbon dioxide sensors for intelligent food packaging applications | | Food control |
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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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| 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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| Effect of fat content on aroma generation during processing of dry fermented sausages | | Meat science |
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| Time-intensity profile and internal preference mapping of strawberry jam | | Journal of sensory studies |
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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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| Sensory properties affecting acceptability of Bresaola from Podolian young bulls | | Journal of sensory studies |
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| Worldwide consumption of functional foods: a systematic review | | Nutrition reviews |
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| Optimization of Tropical Juice Composition for the Spanish Market | | Journal of food science |
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| Perceptual attributes of poultry and other meat products: A repertory grid application | | Meat science |
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| Integrating sensory analysis and hedonic evaluation for apple quality assessment | | Journal of food quality |
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| Influences of packaging attributes on consumer purchase decisions for fresh produce | | Appetite |
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| Preference for one of two identical stimuli: expectations, explicit instructions and personal traits | | Journal of sensory studies |
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| Visual and instrumental evaluation of orange juice color: a consumers' preference study | | Journal of sensory studies |
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| Hidden and false preferences on the structured 9-point hedonic scale | | Journal of sensory studies |
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| Process, structure and texture of extruded whole wheat | | Journal of cereal science |
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| The significance of traceability in consumer decision making towards Karoo lamb | | Food research international |
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| Infusion of plant extracts during processing to preserve quality attributes of irradiated chicken breasts over 9 months storage at -20c | | Journal of food processing and preservation |
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| Herbal plants and their derivatives as growth and health promoters in animal nutrition | | Veterinary research communications |
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| Promising ethical arguments for product differentiation in the organic food sector. A mixed methods research approach | | Appetite |
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| The welfare impact of food pathogen vaccines | | Food policy |
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| Color of orange juices in relation to their carotenoid contents as assessed from different spectroscopic data | | Journal of food composition and analysis |
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