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51

Direct and indirect hedonic scaling methods: A comparison of the labeled affective magnitude (LAM) scale and best–worst scaling

Sara R. Jaeger, Armand V. Cardello

Journal:

Food Quality and Preference

Year:

2009

Language:

english

File:

PDF, 269 KB

english, 2009

52

Measuring emotional responses to foods and food names using questionnaires

Armand V. Cardello, Herbert L. Meiselman, Howard G. Schutz, Caelli Craig, Zachary Given, Larry L. Lesher, Steven Eicher

Journal:

Food Quality and Preference

Year:

2012

Language:

english

File:

PDF, 328 KB

english, 2012

53

Dining in the dark: How uncertainty influences food acceptance in the absence of light

Brian Wansink, Mitsuru Shimizu, Armand V. Cardello, Alan O. Wright

Journal:

Food Quality and Preference

Year:

2012

Language:

english

File:

PDF, 230 KB

english, 2012

54

Ideographic sensory testing vs. nomothetic sensory research for marketing guidance: comments on Garber et al.

Armand V Cardello

Journal:

Food Quality and Preference

Year:

2003

Language:

english

File:

PDF, 78 KB

english, 2003

55

Food appropriateness measures as an adjunct to consumer preference/acceptability evaluation

Armand V. Cardello, Howard G. Schutz

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 1.00 MB

english, 1996

56

Role of attitudes, dietary restraint, and fat avoidance strategies in reported consumption of selected fat-free foods

Hely Tuorila, F.Matthew Kramer, Armand V. Cardello

Journal:

Food Quality and Preference

Year:

1997

Language:

english

File:

PDF, 564 KB

english, 1997

57

I-19. Food appropriateness measures as an adjunct to consumer preference/acceptability evaluations

Howard G. Schutz, Armand V. Cardello

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 138 KB

english, 1996

58

Effect of expectations and the definition of product category on the acceptance of unfamiliar foods

Hely M Tuorila, Herbert L Meiselman, Armand V Cardello, Larry L Lesher

Journal:

Food Quality and Preference

Year:

1998

Language:

english

File:

PDF, 283 KB

english, 1998

59

Tastes of fifteen halide salts following water and NaCl: Anion and cation effects

Claire Murphy, Armand V. Cardello, Joseph G. Brand

Journal:

Physiology & Behavior

Year:

1981

Language:

english

File:

PDF, 944 KB

english, 1981

60

The Standard Scales of Texture: Rescaling by Magnitude Estimation

ARMAND V. CARDELLO, ALINA MATAS, JAMES SWEENEY

Journal:

Journal of Food Science

Year:

1982

Language:

english

File:

PDF, 422 KB

english, 1982

61

Sodium and potassium mixtures can reduce sodium levels

Adams, Simone O, Maller, Owen, Cardello, Armand V

Journal:

Journal of the American Dietetic Association

Year:

1994

Language:

english

File:

PDF, 360 KB

english, 1994

62

Emotion questionnaires: A consumer-centric perspective

Jaeger, Sara R., Cardello, Armand V., Schutz, Howard G.

Journal:

Food Quality and Preference

Year:

2013

Language:

english

File:

PDF, 861 KB

english, 2013

63

Seeing a meal is not eating it: Hedonic context effects differ for visually presented and actually eaten foods

Jimenez, Monica, Rodriguez, David, Greene, Nancy, Zellner, Debra A., Cardello, Armand V., Nestrud, Michael

Journal:

Food Quality and Preference

Year:

2015

Language:

english

File:

PDF, 618 KB

english, 2015

64

Tastes of salts and acids on circumvallate papillae and anterior tongue

Sandick, Barbara, Cardello, Armand V.

Journal:

Chemical Senses

Year:

1983

Language:

english

File:

PDF, 538 KB

english, 1983

65

Taste quality changes as a function of salt concentration in single human taste papillae

Cardello, Armand V.

Journal:

Chemical Senses

Year:

1979

Language:

english

File:

PDF, 601 KB

english, 1979

66

Taste quality changes as a function of salt concentration in single human taste papillae

Cardello, Armand V.

Journal:

Chemical Senses

Year:

1979

File:

PDF, 13 KB

1979

67

Taste profiles from single circumvallate papillae: comparison with fungiform profiles

Sandick, Barbara, Cardello, Armand V.

Journal:

Chemical Senses

Year:

1981

Language:

english

File:

PDF, 738 KB

english, 1981

68

The taste, odor and hedonic quality of polyglycerols

Cardello, Armand V., Ball, Derek H., Alabran, David M., Morrill, Ann, Powell, Gerald M.

Journal:

Chemical Senses

Year:

1984

Language:

english

File:

PDF, 1.93 MB

english, 1984

69

MAGNITUDE ESTIMATES OF GUSTATORY QUALITY CHANGES AS A FUNCTION OF SOLUTION CONCENTRATION OF SIMPLE SALTS

CARDELLO, ARMAND V., MURPHY, CLAIRE

Journal:

Chemical Senses

Year:

1977

Language:

english

File:

PDF, 554 KB

english, 1977

70

The role of product familiarity and consumer involvement on liking and perceptions of fresh meat

Borgogno, Monica, Favotto, Saida, Corazzin, Mirco, Cardello, Armand V., Piasentier, Edi

Journal:

Food Quality and Preference

Year:

2015

Language:

english

File:

PDF, 826 KB

english, 2015

71

[ACM Press the 2012 ACM annual conference - Austin, Texas, USA (2012.05.05-2012.05.10)] Proceedings of the 2012 ACM annual conference on Human Factors in Computing Systems - CHI '12 - "A pace not dictated by electrons"

Mark, Gloria, Voida, Stephen, Cardello, Armand

Year:

2012

Language:

english

File:

PDF, 523 KB

english, 2012

72

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.

Journal:

Food Quality and Preference

Year:

2016

Language:

english

File:

PDF, 1.08 MB

english, 2016

73

Do we all perceive food-related wellbeing in the same way? Results from an exploratory cross-cultural study

Ares, Gastón, Giménez, Ana, Vidal, Leticia, Yanfeng, Zhou, Krystallis, Athanasios, Tsalis, George, Symoneaux, Ronan, Cunha, Luis M., Moura, Ana Pinto de, Claret, Anna, Guerrero, Luis, Cardello, Armand

Journal:

Food Quality and Preference

Year:

2016

Language:

english

File:

PDF, 1.46 MB

english, 2016

74

Cognitive and emotional differentiators for beer: An exploratory study focusing on “uniqueness”

Cardello, Armand V., Pineau, Benedicte, Paisley, Amy G., Roigard, Christina M., Chheang, Sok L., Guo, Lindy F., Hedderley, Duncan I., Jaeger, Sara R.

Journal:

Food Quality and Preference

Year:

2016

Language:

english

File:

PDF, 1.05 MB

english, 2016

75

An emotional approach to beef evaluation

Borgogno, Monica, Cardello, Armand V., Favotto, Saida, Piasentier, Edi

Journal:

Year:

2017

Language:

english

File:

PDF, 657 KB

english, 2017

76

Holistic and consumer-centric assessment of beer: A multi-measurement approach

Jaeger, Sara R., Cardello, Armand V., Chheang, Sok L., Beresford, Michelle K., Hedderley, Duncan I., Pineau, Benedicte

Journal:

Food Research International

Year:

2017

Language:

english

File:

PDF, 969 KB

english, 2017

77

Hedonic scaling: assumptions, contexts and frames of reference

Cardello, Armand V

Journal:

Current Opinion in Food Science

Year:

2017

Language:

english

File:

PDF, 370 KB

english, 2017

78

Effects of Sucrose Ester, Dough Conditioner, and Storage Temperature on Long-Term Textural Stability of Shelf-Stable Bread

Barrett, Ann, Cardello, Armand, Maguire, Paul, Richardson, Michelle, Kaletunc, Gonul, Lesher, Larry

Journal:

Cereal Chemistry

Year:

2002

Language:

english

File:

PDF, 113 KB

english, 2002

79

Toward a New Scale to Measure Consumers’ “Need for Uniqueness” in Foods and Beverages: The 31-item FBNFU Scale

Cardello, Armand V., Chheang, Sok L., Hedderley, Duncan I., F.Guo, Lindy, Hunter, Denise C., Jaeger, Sara R.

Journal:

Food Quality and Preference

Year:

2018

Language:

english

File:

PDF, 641 KB

english, 2018

80

Supplementing hedonic and sensory consumer research on beer with cognitive and emotional measures, and additional insights via consumer segmentation

Jaeger, Sara R., Xia, YiXun, Le Blond, Marie, Beresford, Michelle K., Hedderley, Duncan I., Cardello, Armand V.

Journal:

Food Quality and Preference

Year:

2018

Language:

english

File:

PDF, 1.50 MB

english, 2018

81

Product Experience || TASTE, SMELL AND CHEMESTHESIS IN PRODUCT EXPERIENCE

CARDELLO, ARMAND V.

Year:

2008

Language:

english

File:

PDF, 531 KB

english, 2008

82

Context || Context effects at the level of the sip and bite

Cardello, Armand V.

Year:

2019

Language:

english

File:

PDF, 235 KB

english, 2019

83

Effects of âcraftâ vs. âtraditionalâ labels among beer consumers with different flavor preferences: A comprehensive multi-response approach

Jaeger, Sara R., Worch, Thierry, Phelps, Tracey, Jin, David, Cardello, Armand V.

Journal:

Food Quality and Preference

Year:

2020

File:

PDF, 700 KB

2020

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