Volume 21; Issue 1

Food Quality and Preference

Volume 21; Issue 1

1

A comparison of the labeled magnitude (LAM) scale, an 11-point category scale and the traditional 9-point hedonic scale

Harry T. Lawless, Richard Popper, Beverley J. Kroll

Journal:

Food Quality and Preference

Year:

2010

Language:

english

File:

PDF, 348 KB

english, 2010

2

Acceptance of calorie-reduced yoghurt: Effects of sensory characteristics and product information

Susanne Bølling Johansen, Tormod Næs, Jorun Øyaas, Margrethe Hersleth

Journal:

Food Quality and Preference

Year:

2010

Language:

english

File:

PDF, 588 KB

english, 2010

3

Message on a bottle: The relative influence of wine back label information on wine choice

Simone Mueller, Larry Lockshin, Yaelle Saltman, Jason Blanford

Journal:

Food Quality and Preference

Year:

2010

Language:

english

File:

PDF, 395 KB

english, 2010

4

Designing and testing of an Arabic version of the hedonic scale for use in acceptability tests

Hamza Daroub, Ammar Olabi, Imad Toufeili

Journal:

Food Quality and Preference

Year:

2010

Language:

english

File:

PDF, 6.94 MB

english, 2010

5

Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pinot noir wines

E. Campo, J. Ballester, J. Langlois, C. Dacremont, D. Valentin

Journal:

Food Quality and Preference

Year:

2010

Language:

english

File:

PDF, 563 KB

english, 2010

6

Evaluation of French and New Zealand Sauvignon wines by experienced French wine assessors

Wendy V. Parr, Dominique Valentin, James A. Green, Catherine Dacremont

Journal:

Food Quality and Preference

Year:

2010

Language:

english

File:

PDF, 696 KB

english, 2010

7

Discrimination among astringent samples is affected by choice of palate cleanser

Catherine A. Lee, Zata M. Vickers

Journal:

Food Quality and Preference

Year:

2010

Language:

english

File:

PDF, 439 KB

english, 2010

8

Willingness to trial functional foods and vitamin supplements: The role of attitudes, subjective norms, and dread of risks

Erin L. O’Connor, Katherine M. White

Journal:

Food Quality and Preference

Year:

2010

Language:

english

File:

PDF, 234 KB

english, 2010

9

Food preference based segments in Russia

Journal:

Food Quality and Preference

Year:

2010

Language:

english

File:

PDF, 248 KB

english, 2010

10

Restricted unfolding: Preference analysis with optimal transformations of preferences and attributes

Frank M.T.A. Busing, Willem J. Heiser, Graham Cleaver

Journal:

Food Quality and Preference

Year:

2010

Language:

english

File:

PDF, 1.54 MB

english, 2010

11

The apple and your eye: Visual and taste rank-ordered probit analysis with correlated errors

Laura Schechter

Journal:

Food Quality and Preference

Year:

2010

Language:

english

File:

PDF, 201 KB

english, 2010

12

Effect of copper speciation at different pH on temporal sensory attributes of copper

Jae Hee Hong, Susan E. Duncan, Andrea M. Dietrich

Journal:

Food Quality and Preference

Year:

2010

Language:

english

File:

PDF, 437 KB

english, 2010

13

A preliminary investigation into a genetic basis for cis-3-hexen-1-ol odour perception: A genome-wide association approach

Sara R. Jaeger, Jeremy F. McRae, Yael Salzman, Liam Williams, Richard D. Newcomb

Journal:

Food Quality and Preference

Year:

2010

Language:

english

File:

PDF, 536 KB

english, 2010

14

Modelling consumer behavioural intentions towards food with implications for marketing quality low-input and organic food

Mitchell R. Ness, Mitchell Ness, Mary Brennan, Elizabeth Oughton, Christopher Ritson, Eric Ruto

Journal:

Food Quality and Preference

Year:

2010

Language:

english

File:

PDF, 306 KB

english, 2010

15

Sensory characterization of dry-cured ham using free-choice profiling

M. Dolors Guàrdia, Ana P.S. Aguiar, Anna Claret, Jacint Arnau, Luis Guerrero

Journal:

Food Quality and Preference

Year:

2010

Language:

english

File:

PDF, 504 KB

english, 2010

16

Commentary on “Comparative performance of the nine-point hedonic, hybrid and self-adjusting scales in the generation of internal preference maps”

Harry T. Lawless

Journal:

Food Quality and Preference

Year:

2010

Language:

english

File:

PDF, 116 KB

english, 2010

17

Recruitment and training of a sensory expert panel to measure the touch of beverage packages: Issue and methods employed

A. Lefebvre, J.F. Bassereau, A.M. Pensé-Lheritier, C. Rivère, N. Harris, R. Duchamp

Journal:

Food Quality and Preference

Year:

2010

Language:

english

File:

PDF, 734 KB

english, 2010

18

Editorial

Hal MacFie, Herb Meiselman, John Prescott

Journal:

Food Quality and Preference

Year:

2010

Language:

english

File:

PDF, 131 KB

english, 2010

19

Aims & Scope & Editorial Board

Journal:

Food Quality and Preference

Year:

2010

Language:

english

File:

PDF, 37 KB

english, 2010

20

Calendar

Journal:

Food Quality and Preference

Year:

2010

Language:

english

File:

PDF, 99 KB

english, 2010

21

Fourth European Conference on Sensory and Consumer Research

Journal:

Food Quality and Preference

Year:

2010

File:

PDF, 330 KB

2010

22

Change detection for new food labels

Robert Gaschler, Jutta Mata, Viola S. Störmer, Anja Kühnel, Merim Bilalić

Journal:

Food Quality and Preference

Year:

2010

Language:

english

File:

PDF, 524 KB

english, 2010

23

10th Sensometrics - Past, Present, Future

Journal:

Food Quality and Preference

Year:

2010

File:

PDF, 280 KB

2010