Volume 33

Food Quality and Preference

Volume 33

1

What do we learn from comparing hedonic scores and willingness-to-pay data?

Ginon, E., Combris, P., Lohéac, Y., Enderli, G., Issanchou, S.

Journal:

Food Quality and Preference

Year:

2014

Language:

english

File:

PDF, 738 KB

english, 2014

2

Classification trees in consumer studies for combining both product attributes and consumer preferences with additional consumer characteristics

Romano, Rosaria, Davino, Cristina, Næs, Tormod

Journal:

Food Quality and Preference

Year:

2014

Language:

english

File:

PDF, 737 KB

english, 2014

3

A concept test of novel healthy snacks among adolescents: Antecedents of preferences and buying intentions

Nørgaard, Maria Kümpel, Sørensen, Bjarne Taulo, Brunsø, Karen

Journal:

Food Quality and Preference

Year:

2014

Language:

english

File:

PDF, 382 KB

english, 2014

4

A global study using PANAS (PA and NA) scales to measure consumer emotions associated with aromas of phytonutrient supplements

Kuesten, Carla, Chopra, Pooja, Bi, Jian, Meiselman, Herbert L.

Journal:

Food Quality and Preference

Year:

2014

Language:

english

File:

PDF, 579 KB

english, 2014

5

A comparison of methods for analyzing multivariate sensory data in designed experiments – A case study of salt reduction in liver paste

Næs, Tormod, Tomic, Oliver, Greiff, Kirsti, Thyholt, Kari

Journal:

Food Quality and Preference

Year:

2014

Language:

english

File:

PDF, 1.68 MB

english, 2014

6

I cooked it myself: Preparing food increases liking and consumption

Dohle, Simone, Rall, Sina, Siegrist, Michael

Journal:

Food Quality and Preference

Year:

2014

Language:

english

File:

PDF, 238 KB

english, 2014

7

Aims & Scope & Editorial Board

Journal:

Food Quality and Preference

Year:

2014

Language:

english

File:

PDF, 43 KB

english, 2014

8

Calendar

Journal:

Food Quality and Preference

Year:

2014

Language:

english

File:

PDF, 154 KB

english, 2014

9

Anchored scaling in best–worst experiments: A process for facilitating comparison of conceptual profiles

Crocker, Christopher, Thomson, David M.H.

Journal:

Food Quality and Preference

Year:

2014

Language:

english

File:

PDF, 1.23 MB

english, 2014

10

Relative importance of cues underlying Spanish consumers’ beef choice and segmentation, and consumer liking of beef enriched with n-3 and CLA fatty acids

Realini, C.E., Kallas, Z., Pérez-Juan, M., Gómez, I., Olleta, J.L., Beriain, M.J., Albertí, P., Sañudo, C.

Journal:

Food Quality and Preference

Year:

2014

Language:

english

File:

PDF, 796 KB

english, 2014

11

Development and evaluation of measurement tools for conceptual profiling of unbranded products

Thomson, David M.H., Crocker, Christopher

Journal:

Food Quality and Preference

Year:

2014

Language:

english

File:

PDF, 789 KB

english, 2014