(Click to View)
| Germination and outgrowth of spores of Bacillus cereus group members: Diversity and role of germinant receptors | | Food microbiology |
|
(Click to View)
| Consumer preferences regarding the introduction of new organic products. The case of the Mediterranean sea bass (Dicentrarchus labrax) in Italy | | Appetite |
|
(Click to View)
| Consumers’ response to the EU Quality policy allowing for heterogeneous preferences | | Food policy |
|
(Click to View)
| Making sustainable choices easier | | Nutrition bulletin |
|
(Click to View)
| Influence of malaxation conditions on virgin olive oil yield, overall quality and composition | | European food research and technology |
|
(Click to View)
| Which perceived characteristics make product innovations appealing to the consumer? A study on the acceptance of fruit innovations using cross-cultural consumer segmentation | | Appetite |
|
(Click to View)
| Proximate, unsaponifiable lipid and fatty acid composition of bogue (Boops boops) and horse mackerel (Trachurus trachurus) from the Italian trawl fishery | | Journal of food composition and analysis |
|
(Click to View)
| Attitudes toward rice compared with potatoes and pasta among british, french, dutch and belgian consumers | | Journal of sensory studies |
|
(Click to View)
| Effect of micro‐oxygenation on sensory characteristics and consumer preference of Cabernet Sauvignon wine | | Journal of the science of food and agriculture |
|
(Click to View)
| Preference mapping of texture of dulce de leche | | Journal of sensory studies |
|
(Click to View)
| Drumstick (moringa oleifera l.) leaves: a potential source of natural lipid antioxidants | | Journal of food process engineering |
|
(Click to View)
| Can conscious consumption be learned? The role of Hungarian consumer protection education in becoming conscious consumers | | International journal of consumer studies |
|
(Click to View)
| Do pig farmers preferences bias consumer choice for pork? Response to critique of the pork preference studies | | Meat science |
|
(Click to View)
| Preference ranking of colour in raw and cooked shrimps | | International journal of food science and technology |
|
(Click to View)
| Sensominer: a package for sensory data analysis | | Journal of sensory studies |
|
(Click to View)
| Consumer perception and preference of bottled and tap water | | Journal of sensory studies |
|
(Click to View)
| Biochemical and physicochemical properties of four mango varieties and some quality characteristics of their jams | | Journal of food processing and preservation |
|
(Click to View)
| Utilization of agglomerative hierarchical clustering in the analysis of hedonic scaled consumer acceptability data | | Journal of sensory studies |
|
(Click to View)
| Production potentials of native chickens (Gallus gallus domesticus L.) of Western Visayas, Philippines | | Tropical plant biology |
|
(Click to View)
| Effect of slaughter weight and breed on instrumental and sensory meat quality of suckling kids | | Meat science |
|
(Click to View)
| Sensory aspects of consumer choices for meat and meat products | | Meat science |
|
(Click to View)
| An alternative method for assessing liking: positional relative rating versus the 9-point hedonic scale | | Journal of sensory studies |
|
(Click to View)
| Application of a check-all-that-apply question to the development of chocolate milk desserts | | Journal of sensory studies |
|
(Click to View)
| Formulation of annatto feed concentrate for layers and the evaluation of egg yolk color preference of consumers | | Journal of food biochemistry |
|
(Click to View)
| The trouble with authenticity: separating ideology from practice at the farmers' market | | Agriculture and human values |
|
(Click to View)
| Consumer preferences for visually presented meals | | Journal of sensory studies |
|
(Click to View)
| Acceptability of yogurt and yogurt-like products: influence of product information and information and consumer characteristics and preferences | | Journal of sensory studies |
|
(Click to View)
| Multiple preference tests can provide more information on consumer preferences | | Journal of sensory studies |
|
(Click to View)
| Label equity and the effectiveness of values-based labels: an experiment with two French Protected Geographic Indication labels | | International journal of consumer studies |
|
(Click to View)
| Mapping the effect of information about animal welfare on consumer liking and willingness to pay for yogurt | | Journal of sensory studies |
|
(Click to View)
| Physical and sensory characteristics of cookies prepared with flaxseed flour | | Journal of the science of food and agriculture |
|
(Click to View)
| The meaning and importance of clothing comfort: a case study for Turkey | | Journal of sensory studies |
|
(Click to View)
| Measuring salient food attitudes and food-related values. An elaborated, conflicting and interdependent system | | Appetite |
|
(Click to View)
| Evaluating consumer acceptance tests by three-way internal preference mapping obtained by parallel factor analysis (Parafac) | | Journal of sensory studies |
|
(Click to View)
| Relationship between sensory and NIR spectroscopy in consumer preference of table grape (cv Italia) | | Postharvest biology and technology |
|
(Click to View)
| Accommodating environmental variation in population models: metaphysiological biomass loss accounting | | The journal of animal ecology |
|
(Click to View)
| Preference mapping of color of Uruguayan honeys | | Journal of sensory studies |
|
(Click to View)
| Improving the quality of grape seed oil by maceration with grinded fresh grape seeds | | European journal of lipid science and technology |
|
(Click to View)
| Life cycle assessment of central softening of very hard drinking water | | Journal of environmental management |
|
(Click to View)
| Texture properties of gouda cheese | | Journal of sensory studies |
|