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Refinado por: Nome da Publicação: Food Quality And Preference remover tipo de recurso: Artigos remover
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21
The Flexitarian Flip™ in university dining venues: Student and adult consumer acceptance of mixed dishes in which animal protein has been partially replaced with plant protein
The Flexitarian Flip™ in university dining venues: Student and adult consumer acceptance of mixed dishes in which animal protein has been partially replaced with plant protein
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The Flexitarian Flip™ in university dining venues: Student and adult consumer acceptance of mixed dishes in which animal protein has been partially replaced with plant protein

Spencer, Molly ; Cienfuegos, Cesar ; Guinard, Jean-Xavier

Food quality and preference, 2018-09, Vol.68, p.50-63 [Periódico revisado por pares]

Elsevier Ltd

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22
Do U.S. consumers value genetically modified farmed salmon?
Do U.S. consumers value genetically modified farmed salmon?
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Do U.S. consumers value genetically modified farmed salmon?

Zheng, Qiujie ; Nayga, Rodolfo M. ; Yang, Wei ; Tokunaga, Kanae

Food quality and preference, 2023-04, Vol.107, p.104841, Article 104841 [Periódico revisado por pares]

Elsevier Ltd

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23
The influence of sensory and packaging cues on both liking and emotional, abstract and functional conceptualisations
The influence of sensory and packaging cues on both liking and emotional, abstract and functional conceptualisations
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The influence of sensory and packaging cues on both liking and emotional, abstract and functional conceptualisations

Ng, M. ; Chaya, C. ; Hort, J.

Food quality and preference, 2013-09, Vol.29 (2), p.146-156 [Periódico revisado por pares]

Elsevier Ltd

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24
Consumers’ changing attitudes towards functional foods
Consumers’ changing attitudes towards functional foods
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Consumers’ changing attitudes towards functional foods

Urala, Nina ; Lähteenmäki, Liisa

Food quality and preference, 2007, Vol.18 (1), p.1-12 [Periódico revisado por pares]

Elsevier Ltd

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25
Trends in EU consumers’ attitude towards fresh-cut fruit and vegetables
Trends in EU consumers’ attitude towards fresh-cut fruit and vegetables
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Trends in EU consumers’ attitude towards fresh-cut fruit and vegetables

Baselice, Antonio ; Colantuoni, Francesca ; Lass, Daniel A. ; Nardone, Gianluca ; Stasi, Antonio

Food quality and preference, 2017-07, Vol.59, p.87-96 [Periódico revisado por pares]

Elsevier Ltd

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26
West versus East: Measuring the development of Chinese wine preferences
West versus East: Measuring the development of Chinese wine preferences
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West versus East: Measuring the development of Chinese wine preferences

Lockshin, Larry ; Corsi, Armando Maria ; Cohen, Justin ; Lee, Richard ; Williamson, Patricia

Food quality and preference, 2017-03, Vol.56, p.256-265 [Periódico revisado por pares]

Elsevier Ltd

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27
Consumer preferences for sea fish using conjoint analysis: Exploratory study of the importance of country of origin, obtaining method, storage conditions and purchasing price
Consumer preferences for sea fish using conjoint analysis: Exploratory study of the importance of country of origin, obtaining method, storage conditions and purchasing price
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Consumer preferences for sea fish using conjoint analysis: Exploratory study of the importance of country of origin, obtaining method, storage conditions and purchasing price

Claret, Anna ; Guerrero, Luis ; Aguirre, Enaitz ; Rincón, Laura ; Hernández, Mª Dolores ; Martínez, Inmaculada ; Benito Peleteiro, José ; Grau, Amàlia ; Rodríguez-Rodríguez, Carmen

Food quality and preference, 2012-12, Vol.26 (2), p.259-266 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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28
Consumer attitudes and purchase intentions in relation to organic foods in Taiwan: Moderating effects of food-related personality traits
Consumer attitudes and purchase intentions in relation to organic foods in Taiwan: Moderating effects of food-related personality traits
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Consumer attitudes and purchase intentions in relation to organic foods in Taiwan: Moderating effects of food-related personality traits

Chen, Mei-Fang

Food quality and preference, 2007-10, Vol.18 (7), p.1008-1021 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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29
Does risk preference matter to consumers’ willingness to pay for functional food: Evidence from lab experiments using the eye-tracking technology
Does risk preference matter to consumers’ willingness to pay for functional food: Evidence from lab experiments using the eye-tracking technology
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Does risk preference matter to consumers’ willingness to pay for functional food: Evidence from lab experiments using the eye-tracking technology

Zhen, Shihang ; Xia, Xianli ; Huang, Luchen ; Cao, Yihan ; Fu, Hanliang ; Ren, Yanjun

Food quality and preference, 2024-10, Vol.119, p.105197, Article 105197 [Periódico revisado por pares]

Elsevier Ltd

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30
Measuring consumer resistance to a new food technology: A choice experiment in meat packaging
Measuring consumer resistance to a new food technology: A choice experiment in meat packaging
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Measuring consumer resistance to a new food technology: A choice experiment in meat packaging

Chen, Qing ; Anders, Sven ; An, Henry

Food quality and preference, 2013-06, Vol.28 (2), p.419-428 [Periódico revisado por pares]

Elsevier Ltd

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