Comparison of triangle and tetrad discrimination methodology in an applied manner (English)

in Food quality and preference ; 68 ; 105-112
Food quality and preference
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Table of contents – Volume 68

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Tables of content are generated automatically and are based on records of articles contained that are available in the TIB-Portal index. Due to missing records of articles, the volume display may be incomplete, even though the whole journal is available at TIB.

Statistical treatment of free sorting data by means of correspondence and cluster analyses
Cariou, V. / Qannari, E.M. | 2018
Do healthy diets differ in their sensory characteristics?
Cox, David N. / Hendrie, Gilly A. / Lease, Haidee J. | 2018
Determinants of organic food purchases: Evidence from household panel data
Janssen, Meike | 2018
Consumer in-store choice of suboptimal food to avoid food waste: The role of food category, communication and perception of quality dimensions
Aschemann-Witzel, Jessica / Gimenez, Ana / Ares, Gaston | 2018
Signal detection-based satisfaction measure of the holistic product usage experience with and without the ‘double-faced applicability’ test
Kim, In-Ah / van Hout, Danielle / Lee, Hye-Seong | 2018
The Flexitarian Flip™ in university dining venues: Student and adult consumer acceptance of mixed dishes in which animal protein has been partially replaced with plant protein
Spencer, Molly / Cienfuegos, Cesar / Guinard, Jean-Xavier | 2018
Brave, health-conscious, and environmentally friendly: Positive impressions of insect food product consumers
Hartmann, Christina / Ruby, Matthew B. / Schmidt, Philomene / Siegrist, Michael | 2018
The impact of whey protein supplementation in older adults on nutrient intakes and satiety over an 11-week exercise intervention
Ridge, Ashley / Devine, Amanda / Lyons-wall, Philippa / Conlon, Jenny / Lo, Johnny | 2018
The changing role of the senses in food choice and food intake across the lifespan
Boesveldt, Sanne / Bobowski, Nuala / McCrickerd, Keri / Maitre, Isabelle / Sulmont-Rosse, Claire / Forde, Ciaran G. | 2018
Application of consumer style inventory (CSI) to predict young Indian consumer’s intention to purchase organic food products
Prakash, Gyan / Singh, Pankaj Kumar / Yadav, Rambalak | 2018
The effect of wrapper color on candy flavor expectations and perceptions
Zellner, Debra / Greene, Nancy / Jimenez, Monica / Calderon, Arturo / Diaz, Yaritza / Sheraton, Mimi | 2018
Comparison of triangle and tetrad discrimination methodology in an applied manner
Burns, Sara L. / Penfield, Marjorie P. / Saxton, Arnold M. / Luckett, Curtis R. | 2018
Associations between food neophobia and responsiveness to “warning�? chemosensory sensations in food products in a large population sample
Laureati, M. / Spinelli, S. / Monteleone, E. / Dinnella, C. / Prescott, J. / Cattaneo, C. / Proserpio, C. / De Toffoli, A. / Gasperi, F. / Endrizzi, I. et al. | 2018
Herbs and spices increase liking and preference for vegetables among rural high school students
Fritts, Juliana R. / Fort, Clara / Quinn Corr, Anne / Liang, Qihan / Alla, Laurie / Cravener, Terri / Hayes, John E. / Rolls, Barbara J. / D'Adamo, Christopher / Keller, Kathleen L. | 2018
Random forests: A machine learning methodology to highlight the volatile organic compounds involved in olfactory perception
Vigneau, E. / Courcoux, P. / Symoneaux, R. / Guerin, L. / Villiere, A. | 2018
Understanding product differentiation failures: The role of product knowledge and brand credence in olive oil markets
Salazar-Ordonez, Melania / Rodriguez-Entrena, Macario / Cabrera, Elena R. / Henseler, Jörg | 2018
Background colour & its impact on food perception & behaviour
Spence, Charles | 2018
Degree of satisfaction-difference (DOSD) method for measuring consumer acceptance: Comparative and absolute measures of satisfaction based on signal detection theory
Kim, Min-A / van Hout, Danielle / Lee, Hye-Seong | 2018
How young people in Finland respond to information about the origin of food products: The role of value orientations and product type
Kumpulainen, Tommi / Vainio, Annukka / Sandell, Mari / Hopia, Anu | 2018
The emoji scale: A facial scale for the 21st century
Swaney-Stueve, Marianne / Jepsen, Tegan / Deubler, Grace | 2018
Impact of cooking competence on satisfaction with food-related life: Construction and validation of cumulative experience & knowledge scales
Bech-Larsen, Tino / Tsalis, George | 2018
The sweetest punch: Effects of 3D-printed surface textures and graphic design on ice-cream evaluation
van Rompay, Thomas J.L. / Kramer, Lisa-Marie / Saakes, Daniel | 2018
Adolescent emotions toward sweet food cues as a function of obesity and risky dieting practices
Miccoli, Laura / Martinez-Fiestas, Myriam / Delgado-Rodriguez, Rafael / Diaz-Ferrer, Sandra / Rodriguez-Ruiz, Sonia / Fernandez-Santaella, M. Carmen | 2018
Comparative performance of three interpretative front-of-pack nutrition labelling schemes: Insights for policy making
Ares, Gaston / Varela, Fiorella / Machin, Leandro / Antunez, Lucia / Gimenez, Ana / Curutchet, Maria Rosa / Aschemann-Witzel, Jessica | 2018
On the multiple effects of packaging colour on consumer behaviour and product experience in the ‘food and beverage’ and ‘home and personal care’ categories
Spence, Charles / Velasco, Carlos | 2018
Wine complexity: An empirical investigation
Wang, Qian-Janice / Spence, Charles | 2018
Perceived naturalness of water: The effect of biological agents and beneficial human action
Etale, Anita / Siegrist, Michael | 2018
The shapes associated with the concept of ‘sweet and sour’ foods
Velasco, Carlos / Beh, Eric J. / Le, Tiffany / Marmolejo-Ramos, Fernando | 2018
Subjective socioeconomic status modulates perceptual discrimination between beverages with different energy densities
Cheon, B.K. / Lim, E.X. / McCrickerd, K. / Zaihan, D. / Forde, C.G. | 2018
Motivations for meal and snack times: Three approaches reveal similar constructs
Phan, Uyen T.X. / Chambers, Edgar IV | 2018
The influence of psychological traits, beliefs and taste responsiveness on implicit attitudes toward plant- and animal-based dishes among vegetarians, flexitarians and omnivores
Cliceri, Danny / Spinelli, Sara / Dinnella, Caterina / Prescott, John / Monteleone, Erminio | 2018
Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer
Ramsey, Imogen / Ross, Carolyn / Ford, Rebecca / Fisk, Ian / Yang, Qian / Gomez-Lopez, Javier / Hort, Joanne | 2018
Aroma effects on food choice task behavior and brain responses to bakery food product cues
de Wijk, Rene A. / Smeets, Paul A.M. / Polet, Ilse A. / Holthuysen, Nancy T.E. / Zoon, Jet / Vingerhoeds, Monique H. | 2018
The shape of the cup influences aroma, taste, and hedonic judgements of specialty coffee
Carvalho, Fabiana M. / Spence, Charles | 2018
Emoji as a tool for measuring children’s emotions when tasting food
Schouteten, Joachim J. / Verwaeren, Jan / Lagast, Sofie / Gellynck, Xavier / De Steur, Hans | 2018
If it’s healthy, it’s tasty and expensive: Effects of nutritional labels on price and taste expectations
Jo, Jisung / Lusk, Jayson L. | 2018
CATA and RATA questions for product-focused emotion research: Five case studies using emoji questionnaires
Jaeger, Sara R. / Lee, Soh-Min / Kim, Kwang-Ok / Chheang, Sok L. / Roigard, Christina M. / Ares, Gaston | 2018
Automated facial expression analysis for emotional responsivity using an aqueous bitter model
Crist, C.A. / Duncan, S.E. / Arnade, E.A. / Leitch, K.A. / O'Keefe, S.F. / Gallagher, D.L. | 2018
An assessment of the CATA-variant of the EsSense Profile®
Jaeger, Sara R. / Swaney-Stueve, Marianne / Chheang, Sok L. / Hunter, Denise C. / Pineau, Benedicte / Ares, Gaston | 2018
Survival analysis model to estimate sensory shelf life with temperature and illumination as accelerating factors
Garitta, Lorena / Langohr, Klaus / Elizagoyen, Eliana / Gugole Ottaviano, Fernanda / Gomez, Guadalupe / Hough, Guillermo | 2018
European consumer healthiness evaluation of ‘Free-from’ labelled food products
Hartmann, Christina / Hieke, Sophie / Taper, Camille / Siegrist, Michael | 2018
Consumers’ attitudes and change of attitude toward 3D-printed food
Brunner, Thomas A. / Delley, Mathilde / Denkel, Christoph | 2018
Emoji questionnaires can be used with a range of population segments: Findings relating to age, gender and frequency of emoji/emoticon use
Jaeger, Sara R. / Xia, YiXun / Lee, Pui-Yee / Hunter, Denise C. / Beresford, Michelle K. / Ares, Gaston | 2018
Does food disgust sensitivity influence eating behaviour? Experimental validation of the Food Disgust Scale
Ammann, Jeanine / Hartmann, Christina / Siegrist, Michael | 2018
An appetite for risk? Failure to replicate the effect of hunger cues on risk taking
Festjens, Anouk / Bruyneel, Sabrina / Dewitte, Siegfried | 2018
The impact of PROP and thermal taster status on the emotional response to beer
Yang, Qian / Dorado, Rocio / Chaya, Carolina / Hort, Joanne | 2018
Corrigendum to "Profiling nutritional gatekeepers: Three methods for differentiating influential cooks" [Food Qual. Prefer. 14 (2003) 289–297]
Wansink, Brian | 2018
Editorial Board
| 2018

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