Adapting tribology for use in sensory studies on hard food: The case of texture perception in apples (Englisch)
- Neue Suche nach: Kim, Min Sung
- Neue Suche nach: Walters, Nicholas
- Neue Suche nach: Martini, Ashlie
- Neue Suche nach: Joyner, Helen S.
- Neue Suche nach: Duizer, Lisa M.
- Neue Suche nach: Grygorczyk, Alexandra
- Neue Suche nach: Kim, Min Sung
- Neue Suche nach: Walters, Nicholas
- Neue Suche nach: Martini, Ashlie
- Neue Suche nach: Joyner, Helen S.
- Neue Suche nach: Duizer, Lisa M.
- Neue Suche nach: Grygorczyk, Alexandra
In:
Food Quality and Preference
;
86
;
2020
-
ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
-
Titel:Adapting tribology for use in sensory studies on hard food: The case of texture perception in apples
-
Beteiligte:Kim, Min Sung ( Autor:in ) / Walters, Nicholas ( Autor:in ) / Martini, Ashlie ( Autor:in ) / Joyner, Helen S. ( Autor:in ) / Duizer, Lisa M. ( Autor:in ) / Grygorczyk, Alexandra ( Autor:in )
-
Erschienen in:
-
Verlag:
- Neue Suche nach: Elsevier Ltd
-
Erscheinungsdatum:27.05.2020
-
ISSN:
-
DOI:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Elektronische Ressource
-
Sprache:Englisch
-
Schlagwörter:ROM , rate of melt , rs , Spearman correlation , Hard food , Friction , Wear , Apple , Transient phase , Mealiness
-
Datenquelle:
Inhaltsverzeichnis – Band 86
Zeige alle Jahrgänge und Ausgaben
Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
-
Development and pilot testing of a questionnaire to assess sensory quality control (SQC) knowledge, attitudes and practices (KAP) of food company employeesOnojakpor, Ogheneyoma / de Kock, Henrietta L. et al. | 2020
-
The relationship between children’s and mothers’ vegetable liking in Chile, China and the United StatesEstay, Karinna / Pan, Shuliang / Zhong, Fang / Guinard, Jean-Xavier et al. | 2020
-
How is satisfaction with food-related life conceptualized? A comparison between parents and their adolescent children in dual-headed householdsSchnettler, Berta / Hueche, Clementina / Andrades, Joel / Ares, Gastón / Miranda, Horacio / Orellana, Ligia / Grunert, Klaus G. et al. | 2020
-
Editorial Board| 2020
-
Long vowel sounds induce expectations of sweet tastesPathak, Abhishek / Calvert, Gemma Anne / Motoki, Kosuke et al. | 2020
-
Check-all-that-apply (CATA) questions: Sensory term citation frequency reflects rated term intensity and applicabilityJaeger, Sara R. / Chheang, Sok L. / Jin, David / Roigard, Christina M. / Ares, Gastón et al. | 2020
-
An exploratory consumer study of 3D printed food perception in a real-life military settingCaulier, Sophie / Doets, Esmée / Noort, Martijn et al. | 2020
-
Small change, big change – Increasing attention with product package variationsLacoste-Badie, Sophie / Yu, Junwei / Droulers, Olivier et al. | 2020
-
How do consumers describe cool climate wines using projective mapping and ultra-flash profile?Hayward, Lydia / Jantzi, Heather / Smith, Amy / McSweeney, Matthew B. et al. | 2020
-
Diagonal or vertical? An empirical study of the impact of food brand logo orientation on consumers’ food perception and food attitudeLi, Shouwei / Liu, Ping / Zhou, Rui et al. | 2020
-
Co-occurrence networks of Twitter content after manual or automatic processing. A case-study on “gluten-free”Puerta, Patricia / Laguna, Laura / Vidal, Leticia / Ares, Gastón / Fiszman, Susana / Tárrega, Amparo et al. | 2020
-
Effect of thinking style and consumption purpose on food choice: A case study with yogurt using a discrete choice experiment and eye-trackingKim, Min-A / Yoo, Hye-Jong / Ares, Gastón / Lee, Hye-Seong et al. | 2020
-
Temporal Dominance of Sensations paired with dynamic wanting in an ad libitum setting: A new method of sensory evaluation with consumers for a better understanding of beer drinkabilityWakihira, Takahiro / Miyashita, Seiko / Kobayashi, Minoru / Uemura, Kazuhiko / Schlich, Pascal et al. | 2020
-
Personality traits and bitterness perception influence the liking and intake of pale ale style beersHiggins, Molly J. / Bakke, Alyssa J. / Hayes, John E. et al. | 2020
-
Sample temperatures can modulate both emotional responses to and sensory attributes of tomato soup samplesSingh, Asmita / Seo, Han-Seok et al. | 2020
-
Sick, salient and full of salt, sugar and fat: Understanding the impact of nutritional warnings on consumers’ associations through the salience biasAres, Gastón / Antúnez, Lucía / Otterbring, Tobias / Curutchet, María Rosa / Galicia, Luis / Moratorio, Ximena / Bove, Isabel et al. | 2020
-
The congruence effect of food shape and name typeface on consumers’ food preferencesLi, Shan / Zeng, Yuan / Zhou, Shoujiang et al. | 2020
-
Japanese toddlers prefer the scent of soy sauce to that of honey with a sweet drinkShirai, Nobu / Take Homma, Chizuru / Kon, Chinatsu / Imura, Tomoko / Wada, Yuji et al. | 2020
-
The effect of tobacco- and electronic cigarettes use on the olfactory function in humansMajchrzak, Dorota / Ezzo, Maria-Christin / Kiumarsi, Maryam et al. | 2020
-
The hedonic thresholds methodology varying two stimuli: Extending the range of sensory threshold applicationsLima Filho, Tarcísio / de Souza, Louise Bergamin Athayde / Della Lucia, Suzana Maria / Minim, Luis Antônio / Minim, Valéria Paula Rodrigues et al. | 2020
-
Adapting tribology for use in sensory studies on hard food: The case of texture perception in applesKim, Min Sung / Walters, Nicholas / Martini, Ashlie / Joyner, Helen S. / Duizer, Lisa M. / Grygorczyk, Alexandra et al. | 2020
-
Targeting interventions to distinct meat-eating groups reduces meat consumptionLacroix, Karine / Gifford, Robert et al. | 2020
-
“I prepared my own carrots”. The effect of participation in an out-of-home cooking session on Dutch 4–6-year-old children’s vegetable consumptionZeinstra, Gertrude G. / Vrijhof, Milou / Kremer, Stefanie et al. | 2020
-
Consumers’ willingness to pay for upcycled foodsBhatt, Siddharth / Ye, Hongjun / Deutsch, Jonathan / Ayaz, Hasan / Suri, Rajneesh et al. | 2020
-
The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumersLaguna, L. / Fiszman, S. / Puerta, P. / Chaya, C. / Tárrega, A. et al. | 2020
-
The effect of the pungent sensation elicited by Sichuan pepper oleoresin on the sensory perception of saltiness throughout younger and older age groupsZhang, Lu-Lu / Zhao, Lei / Zhang, Qing-Bin / Shi, Bo-Lin / Zhong, Kui / Wang, Hou-Yin / Xie, Ran / Liu, Long-Yun et al. | 2020
-
On the epidemic of food waste: Idealized prototypes and the aversion to misshapen fruits and vegetablesHingston, Sean T. / Noseworthy, Theodore J. et al. | 2020
-
The effects of noise control in coffee tasting experiencesBravo-Moncayo, Luis / Reinoso-Carvalho, Felipe / Velasco, Carlos et al. | 2020
-
How are personal values related to choice drivers? An application with Chinese wine consumersCorsi, Armando Maria / Modroño, Juan Ignacio / Mariel, Petr / Cohen, Justin / Lockshin, Larry et al. | 2020
-
Using Free-Comment with consumers to obtain temporal sensory descriptions of productsMahieu, Benjamin / Visalli, Michel / Thomas, Arnaud / Schlich, Pascal et al. | 2020
-
True colours: Advantages and challenges of virtual reality in a sensory science experiment on the influence of colour on flavour identificationAmmann, Jeanine / Stucki, Michelle / Siegrist, Michael et al. | 2020
-
How children approach a CATA test influences the outcome. Insights on ticking styles from two case studies with 6–9-year old childrenGaller, Martina / Næs, Tormod / L. Almli, Valérie / Varela, Paula et al. | 2020
-
Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDSGreis, Maija / Sainio, Taru / Katina, Kati / Kinchla, Amanda J. / Nolden, Alissa / Partanen, Riitta / Seppä, Laila et al. | 2020
-
Validation and application of a German version of the Dietarian Identity Questionnaire: Revealing differences between omnivores, vegetarians, and vegansKirsten, Hannah / Seib-Pfeifer, Laura-Effi / Lüth, Charlotte A. / Rosenfeld, Daniel L. et al. | 2020
-
Can children use temporal sensory methods to describe visual and food stimuli?Velázquez, Ana Laura / Vidal, Leticia / Varela, Paula / Ares, Gastón et al. | 2020
-
Examining trust in consumers as new food co-creators: Does the communicator matter?Jacobsen, Lina Fogt / Tudoran, Ana Alina / Martinez, Marian Garcia et al. | 2020
-
Consumers’ associations with herbal infusions and home preparation practicesRocha, C. / Moura, A.P. / Cunha, L.M. et al. | 2020
-
Do vegetarians feel bad? Examining the association between eating vegetarian and subjective well-being in two representative samplesPfeiler, Tamara M. / Egloff, Boris et al. | 2020