Development of EsSense25, a shorter version of the EsSense Profile (English)
- New search for: Nestrud, Michael A
- New search for: Nestrud, Michael A
- New search for: Meiselman, Herbert L
- New search for: King, Silvia C
- New search for: Lesher, Larry L
- New search for: Cardello, Armand V
In:
Food quality and preference
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48
; 107-117
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2016
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ISSN:
- Article (Journal) / Print
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Title:Development of EsSense25, a shorter version of the EsSense Profile
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Contributors:Nestrud, Michael A ( author ) / Meiselman, Herbert L / King, Silvia C / Lesher, Larry L / Cardello, Armand V
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Published in:Food quality and preference ; 48 ; 107-117
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Publisher:
- New search for: Elsevier
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Place of publication:Oxford
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Publication date:2016
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ISSN:
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ZDBID:
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DOI:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 49.25
- Further information on Basic classification
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Keywords:
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Classification:
BKL: 49.25 Lebensmittelkunde, Ernährungslehre -
Source:
Table of contents – Volume 48
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.
- 1
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Retronasal odor enhancement by salty and umami tastesLinscott, Tyler D. / Lim, Juyun et al. | 2015
- 11
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Payoff affects tasters’ decisions but it does not affect their sensitivity to basic tastesMartín-Guerrero, Teresa L. / Ramos-Álvarez, Manuel M. / Rosas, Juan M. et al. | 2015
- 17
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The perceptual properties of the virgin olive oil phenolic oleocanthal are not associated with PROP taster status or dietary intakeParkinson, Lisa / Kestin, Mark / Keast, Russell et al. | 2015
- 23
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Development of a sensory tool to assess overall liking for the fatty, salty and sweet sensationsUrbano, Christine / Deglaire, Amélie / Cartier-Lange, Elodie / Herbreteau, Virginie / Cordelle, Sylvie / Schlich, Pascal et al. | 2015
- 33
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Atypical food packaging affects the persuasive impact of product claimsvan Ooijen, Iris / Fransen, Marieke L. / Verlegh, Peeter W.J. / Smit, Edith G. et al. | 2015
- 41
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Performance of Flash Profile and Napping with and without training for describing small sensory differences in a model wineLiu, Jing / Grønbeck, Marlene Schou / Di Monaco, Rossella / Giacalone, Davide / Bredie, Wender L.P. et al. | 2015
- 50
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Culinary choices: A sociopsychological perspective based on the concept of Distance to the ObjectUrdapilleta, Isabel / Dany, Lionel / Boussoco, Julie / Schwartz, Camille / Giboreau, Agnès et al. | 2015
- 59
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Reducing salt and fat while maintaining taste: An approach on a model food systemSyarifuddin, A. / Septier, C. / Salles, C. / Thomas-Danguin, T. et al. | 2015
- 70
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Cross-modal taste and aroma interactions: Cheese flavour perception and changes in flavour character in multicomponent mixturesNiimi, Jun / Overington, Amy R. / Silcock, Patrick / Bremer, Phil J. / Delahunty, Conor M. et al. | 2015
- 81
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Overcoming consumer scepticism toward food labels: The role of multisensory experienceFenko, Anna / Kersten, Leonne / Bialkova, Svetlana et al. | 2015
- 93
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Correcting misperceptions about stigmatized ingredients: MSGGreenacre, Luke / Patrick, Sarah / Yang, Rongbin / Jaeger, Victoria / Martin, James et al. | 2015
- 99
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Consumer segmentation based on food-category attribute importance: The relation with healthiness and sustainability perceptionsVerain, Muriel C.D. / Sijtsema, Siet J. / Antonides, Gerrit et al. | 2015
- 107
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Development of EsSense25, a shorter version of the EsSense Profile®Nestrud, Michael A. / Meiselman, Herbert L. / King, Silvia C. / Lesher, Larry L. / Cardello, Armand V. et al. | 2015
- 118
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Effect of information on Chinese consumers’ acceptance of thermal and non-thermal treated apple juices: A study of young Chinese immigrants in New ZealandLee, Pui Yee / Lusk, Karen / Mirosa, Miranda / Oey, Indrawati et al. | 2015
- 130
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The relation between continuous and discrete emotional responses to food odors with facial expressions and non-verbal reportsHe, Wei / Boesveldt, Sanne / de Graaf, Cees / de Wijk, René A. et al. | 2015
- 138
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Validation of a questionnaire to measure the willingness to try new foods in Spanish-speaking children and adolescentsMaiz, Edurne / Balluerka, Nekane / Maganto, Carmen et al. | 2015
- 146
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The effect of varying educational intervention on consumers’ understanding and attitude toward sustainability and process-related labels found on chicken meat productsSamant, Shilpa S. / Crandall, Philip G. / Seo, Han-Seok et al. | 2015
- 156
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Understanding young immigrant Chinese consumers’ freshness perceptions of orange juices: A study based on concept evaluationZhang, Ting / Lusk, Karen / Mirosa, Miranda / Oey, Indrawati et al. | 2015
- 166
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How price-effects accrue with product experience and expertisePriilaid, David / van Rensburg, Paul et al. | 2015
- 174
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Comparison of rating-based and choice-based conjoint analysis models. A case study based on preferences for iced coffee in NorwayAsioli, D. / Næs, T. / Øvrum, A. / Almli, V.L. et al. | 2015
- 185
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Do individual differences in visual attention to CATA questions affect sensory product characterization? A case study with plain crackersAntúnez, Lucía / Ares, Gastón / Giménez, Ana / Jaeger, Sara R. et al. | 2015
- 195
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Just dessert: Serving fruit as a separate “dessert” course increases vegetable consumption in a school lunchZellner, Debra A. / Cobuzzi, Jennifer L. et al. | 2015
- 199
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Emotion, olfaction, and age: A comparison of self-reported food-evoked emotion profiles of younger adults, older normosmic adults, and older hyposmic adultsden Uijl, Louise C. / Jager, Gerry / de Graaf, Cees / Meiselman, Herbert L. / Kremer, Stefanie et al. | 2015
- 210
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Randomization of CATA attributes: Should attribute lists be allocated to assessors or to samples?Meyners, Michael / Castura, John C. et al. | 2015
- 216
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Understanding quality judgements of red wines by experts: Effect of evaluation conditionSáenz-Navajas, María-Pilar / Avizcuri, José Miguel / Echávarri, José Federico / Ferreira, Vicente / Fernández-Zurbano, Purificación / Valentin, Dominique et al. | 2015
- 228
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Application and validation of the Feeding Infants: Behaviour and Facial Expression Coding System (FIBFECS) to assess liking and wanting in infants at the time of complementary feedingNekitsing, C. / Madrelle, J. / Barends, C. / de Graaf, C. / Parrott, H. / Morgan, S. / Weenen, H. / Hetherington, M.M. et al. | 2015
- 228
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Application and validation of the Feeding InfantsGraaf, de, C et al. | 2016
- 238
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Developing a novel tool to assess liking and wanting in infants at the time of complementary feeding – The Feeding Infants: Behaviour and Facial Expression Coding System (FIBFECS)Hetherington, M.M. / Madrelle, J. / Nekitsing, C. / Barends, C. / de Graaf, C. / Morgan, S. / Parrott, H. / Weenen, H. et al. | 2015
- 251
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Colour as a driver of Pinot noir wine quality judgments: An investigation involving French and New Zealand wine professionalsValentin, Dominique / Parr, Wendy V. / Peyron, Dominique / Grose, Claire / Ballester, Jordi et al. | 2015
- 262
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Effect of institutional sensory test location and consumer attitudes on acceptance of foods and beverages having different levels of processingMouta, Juliana S. / de Sá, Nathaly C. / Menezes, Ellen / Melo, Lauro et al. | 2015
- 268
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Multiplicative decomposition of the scaling effect in the Mixed Assessor Model into a descriptor-specific and an overall coefficientsPeltier, C. / Visalli, M. / Schlich, P. et al. | 2015
- 274
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Could Time–Intensity by a trained panel be replaced with a progressive profile done by consumers? A case on chewing-gumGalmarini, M.V. / Symoneaux, R. / Visalli, M. / Zamora, M.C. / Schlich, P. et al. | 2015
- 283
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Recycled wastewater and product choice: Does it make a difference if and when you taste it?Hatton MacDonald, Darla / Rose, John M. / Lease, Haidee J. / Cox, David N. et al. | 2015
- 293
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Tasty but nasty? Exploring the role of sensory-liking and food appropriateness in the willingness to eat unusual novel foods like insectsTan, Hui Shan Grace / Fischer, Arnout R.H. / van Trijp, Hans C.M. / Stieger, Markus et al. | 2015
- 303
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The performance of the dual reference duo-trio (DRDT) method using a balanced-reference modeBi, Jian / O’Mahony, Michael / Lee, Hye-Seong et al. | 2015
- 315
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Editorial| 2015
- 316
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The silver sensory experience – A review of senior consumers’ food perception, liking and intakeDoets, Esmée L. / Kremer, Stefanie et al. | 2015
- 333
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Sensory and consumer science methods used with older adults: A review of current methods and recommendations for the futureMethven, Lisa / Jiménez-Pranteda, Maria L. / Lawlor, J. Ben et al. | 2015
- 345
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The eating capability: Constituents and assessmentsLaguna, Laura / Chen, Jianshe et al. | 2015
- 359
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Sensitivity, hedonics and preferences for basic tastes and fat amongst adults and children of differing weight status: A comprehensive reviewCox, David N. / Hendrie, Gilly A. / Carty, Danika et al. | 2014
- 368
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Effects of food form on appetite and energy balanceDhillon, Jaapna / Running, Cordelia A. / Tucker, Robin M. / Mattes, Richard D. et al. | 2015
- 376
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Salt reduction: Moving from consumer awareness to actionZandstra, Elizabeth H. / Lion, René / Newson, Rachel S. et al. | 2015
- I
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Calendar| 2015
- IFC
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Aims & Scope & Editorial Board| 2015
- II
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13th Sensometrics Meeting| 2015