Food Quality and Preference
Công bố khoa học tiêu biểu
* Dữ liệu chỉ mang tính chất tham khảo
Sắp xếp:
The effect of genotypical and phenotypical variation in taste sensitivity on liking of ice cream and dietary fat intake
Food Quality and Preference - Tập 55 - Trang 79-90 - 2017
Supplementing hedonic and sensory consumer research on beer with cognitive and emotional measures, and additional insights via consumer segmentation
Food Quality and Preference - Tập 73 - Trang 117-134 - 2019
An L-PLS preference cluster analysis on French consumer hedonics to fresh tomatoes
Food Quality and Preference - Tập 17 - Trang 243-256 - 2006
Understanding older people perceptions about desserts using word association and sorting task methodologies
Food Quality and Preference - Tập 96 - Trang 104423 - 2022
Just a matter of taste? Understanding rationalizations for dairy consumption and their associations with sensory expectations of plant-based milk alternatives
Food Quality and Preference - Tập 104 - Trang 104745 - 2023
The item-by-use (IBU) method for measuring perceived situational appropriateness: A methodological characterisation using CATA questions
Food Quality and Preference - Tập 78 - Trang 103724 - 2019
Salt reduction: Moving from consumer awareness to action
Food Quality and Preference - Tập 48 - Trang 376-381 - 2016
Computers and the Internet in sensory quality control
Food Quality and Preference - Tập 13 - Trang 423-428 - 2002
Duckweed as human food. The influence of meal context and information on duckweed acceptability of Dutch consumers
Food Quality and Preference - Tập 71 - Trang 76-86 - 2019
The influence of soundscapes on the perception and evaluation of beers
Food Quality and Preference - Tập 52 - Trang 32-41 - 2016
Tổng số: 1,801
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