The impact of food variety on taste identification and preferences: Evidence from the Cook Islands Archipelago (English)
- New search for: Pieniak, Michał
- New search for: Pisanski, Katarzyna
- New search for: Kupczyk, Piotr
- New search for: Sorokowski, Piotr
- New search for: Sorokowska, Agnieszka
- New search for: Frackowiak, Tomasz
- New search for: Oleszkiewicz, Anna
- New search for: Pieniak, Michał
- New search for: Pisanski, Katarzyna
- New search for: Kupczyk, Piotr
- New search for: Sorokowski, Piotr
- New search for: Sorokowska, Agnieszka
- New search for: Frackowiak, Tomasz
- New search for: Oleszkiewicz, Anna
In:
Food Quality and Preference
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98
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2021
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ISSN:
- Article (Journal) / Electronic Resource
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Title:The impact of food variety on taste identification and preferences: Evidence from the Cook Islands Archipelago
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Contributors:Pieniak, Michał ( author ) / Pisanski, Katarzyna ( author ) / Kupczyk, Piotr ( author ) / Sorokowski, Piotr ( author ) / Sorokowska, Agnieszka ( author ) / Frackowiak, Tomasz ( author ) / Oleszkiewicz, Anna ( author )
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Published in:
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Publisher:
- New search for: The Authors
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Publication date:2021-12-22
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 98
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
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Sex differences in the genetic and environmental underpinnings of meat and plant preferencesÇınar, Ç. / Wesseldijk, L.W. / Karinen, A.K. / Jern, P. / Tybur, J.M. et al. | 2021
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Comparison of variants of the valence × arousal circumplex-inspired emotion word questionnaireJaeger, Sara R. / Ryan, Grace S. / Jin, David / Ares, Gastón et al. | 2021
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Sensory acceptability of new plant protein meat substitutesCordelle, Sylvie / Redl, Andreas / Schlich, Pascal et al. | 2021
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Multidimensional representation of wine drinking experience: Effects of the level of consumers’ expertise and involvementOyinseye, Peter / Suárez, Alejandro / Saldaña, Erick / Fernández-Zurbano, Purificación / Valentin, Dominique / Sáenz-Navajas, María-Pilar et al. | 2022
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Influence of different cues on the color-flavor incongruency effect during packaging searchingGuo, Xiyu / Wang, Jiaxin / Huang, Jianping / Wan, Xiaoang et al. | 2021
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What kind of food can win Gen Z’s favor? A mixed methods study from ChinaZuo, Yifan / Zhang, Ke / Xu, Shaogui / Law, Rob / Qiu, Qihang / Zhang, Mu et al. | 2021
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Food waste in households: Children as quiet powerhousesKansal, Monika / Ananda, Jayanath / Mitsis, Ann / Karunasena, Gamithri Gayana / Pearson, David et al. | 2021
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Exploring public perceptions on alternative meat in China from social media data using transfer learning methodChen, Yuan / Zhang, Zhisheng et al. | 2022
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Cross-modal correspondence between visual information and taste perception of bitter foods and drinksSugimori, Eriko / Kawasaki, Yayoi et al. | 2022
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Relevant elements on biscuits purchasing decision for coeliac children and their parents in a supermarket contextPuerta, P. / Laguna, L. / Tárrega, A / Carrillo, E. et al. | 2021
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Assessor modeling for paired comparison with intensity scale dataSatomura, Hironori et al. | 2021
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The impact of food variety on taste identification and preferences: Evidence from the Cook Islands ArchipelagoPieniak, Michał / Pisanski, Katarzyna / Kupczyk, Piotr / Sorokowski, Piotr / Sorokowska, Agnieszka / Frackowiak, Tomasz / Oleszkiewicz, Anna et al. | 2021
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Saltiness perception in white sauce formulations as tested in older adultsMontero, María Laura / Ross, Carolyn F. et al. | 2022
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Cross-modal effect of capsaicin and pepper oleoresin on the enhancement of saltiness perception in a NaCl model solutionWang, Yang / Zhong, Kui / Shi, Bolin / Wang, Houyin / Liu, Longyun / Zhang, LuLu / Zhao, Lei / Gao, Haiyan et al. | 2022
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Variability of Food Choice Motives: Two Dutch studies showing variation across meal moment, location and social contextVerain, M.C.D. / van den Puttelaar, J. / Zandstra, E.H. / Lion, R. / de Vogel-van den Bosch, J. / Hoonhout, H.C.M. / Onwezen, M.C. et al. | 2021
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The impact of time standardising TCATA by modality data on the multisensory profile of beerDietz, Christina / Yang, Qian / Ford, Rebecca et al. | 2021
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Food neophobia and its association with vegetable, fruit and snack intake among 12- to 36-month toddlers in China: A cross-sectional studyXi, Yue / Liu, Yan / Yang, Qiping / Liu, Hanmei / Luo, Jing / Ouyang, Yufeng / Sun, Minghui / Huo, Jiaqi / Zou, Jiaojiao / Lin, Qian et al. | 2021
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The impact of positive and reduction health claims on consumers’ food choicesTønnesen, Mathilde T. / Hansen, Susanne / Laasholdt, Amanda V. / Lähteenmäki, Liisa et al. | 2022
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Effects of digital Just-In-Time nudges on healthy food choice – A field experimentvan der Laan, L. Nynke / Orcholska, Oliwia et al. | 2022
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Identifying behavioral and attitudinal barriers and drivers to promote consumption of pulses: A quantitative survey across five European countriesHenn, Katharina / Goddyn, Hannelore / Olsen, Søren Bøye / Bredie, Wender L.P. et al. | 2021
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Olfactory attributes and colors associated with naturalnessDantec, M. / Allain, H. / Yvert, N. / Sigrist, J. / Bensafi, M. / Lafraire, J. et al. | 2021
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The impact of a sensory education on gustatory and olfactory perception in Austrian school children aged 11 to 14 – A consideration of long-term effectsWahl, Marlene / Majchrzak, Dorota et al. | 2022
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Translating non-experts’ perception for expert engineers: A first step in co-designing automotive human–machine interfacesNoël, Muriel / Noël, Yvonnick / Lucet, Noémie / Lê, Sébastien et al. | 2022
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Editorial: Sensometrics meeting 2020Berget, Ingunn / Varela, Paula / Meyners, Michael et al. | 2022
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The impact of illuminance level, correlated colour temperature and viewing background on the purchase intention for bread and cakesChen, Wei / Wu, Xinwei / Liu, Zhenyi / Liu, Ying / Liu, Qiang / Pointer, Michael R. / Liang, Jinxing / Khanh, Tran Quoc et al. | 2022
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Editorial Board| 2022
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Consumer understanding of beer and wine body: An exploratory study of an ill-defined conceptIvanova, Natalja / Yang, Qian / Bastian, Susan E.P. / Wilkinson, Kerry L. / Ford, Rebecca et al. | 2021
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Interactions of umami with the four other basic tastes in equi-intense aqueous solutionsWang, Sijia / Dermiki, Maria / Methven, Lisa / Kennedy, Orla B. / Cheng, Qiaofen et al. | 2021
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Impact of COVID-19 lockdown on the perception of home meals and meal-related variables: A large-scale study within the Italian population during the acute phase of the pandemicPiochi, Maria / Buonocore, Federica / Spampani, Francesco / Torri, Luisa et al. | 2021
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Using Twitter to model consumer perception and product development opportunities: A use case with TurmericFeldmeyer, Alex / Johnson, Adrianne et al. | 2021
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“You look at it, but will you choose it”: Is there a link between the foods consumers look at and what they ultimately choose in a virtual supermarket?Melendrez-Ruiz, Juliana / Dujourdy, Laurence / Goisbault, Isabelle / Charrier, Jean-Christophe / Pagnat, Kevin / Nicklaus, Sophie / Arvisenet, Gaëlle / Chambaron, Stéphanie et al. | 2021
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Improving simulated consumption context with virtual Reality: A focus on participant experienceYang, Qian / Nijman, Marit / Flintham, Martin / Tennent, Paul / Hidrio, Claire / Ford, Rebecca et al. | 2022
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Free JAR experiment: Data analysis and comparison with JAR taskLuc, Alexiane / Lê, Sébastien / Philippe, Mathilde / Qannari, El Mostafa / Vigneau, Evelyne et al. | 2021
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The alcohol consumption of wine drinkers with the onset of Covid-19Agnoli, Lara / Charters, Steve et al. | 2021
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The effects of presenting health and environmental impacts of food on consumption intentionsPink, Aimee E. / Stylianou, Katerina S. / Ling Lee, Li / Jolliet, Olivier / Cheon, Bobby K. et al. | 2021
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Eco-labels matter: Coffee consumers value agrochemical-free attributes over biodiversity conservationGatti, Nicolas / Gomez, Miguel I. / Bennett, Ruth E. / Scott Sillett, T. / Bowe, Justine et al. | 2021
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Cognitive styles influence eating environment-induced variations in consumer perception of food: A case study with Pad Thai noodleBeekman, Thadeus L. / Seo, Han-Seok et al. | 2021
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Differences in dynamic sensory perception between reformulated hazelnut chocolate spreads decrease when spreads are consumed with breads and wafersGonzalez-Estanol, Karina / Cliceri, Danny / Biasioli, Franco / Stieger, Markus et al. | 2022
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Does portion size matter? Dynamic changes in hedonic and emotional responses to foods varying in portion sizeSalazar Cobo, Maria Isabel / Jager, Gerry / de Wijk, René / de Graaf, Cees / Zandstra, Elizabeth H. et al. | 2022
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An analysis of the sensory properties, emotional responses and social settings associated with non-alcoholic beerMoss, Rachael / Barker, Sophie / McSweeney, Matthew B. et al. | 2021