Food Quality and Preference
Papers 3637
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#1Debra Ann Metcalf (CSU: Charles Sturt University)H-Index: 1
#2Karl K.K. Wiener (CSU: Charles Sturt University)H-Index: 8
Last. Anthony Saliba (CSU: Charles Sturt University)H-Index: 22
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Abstract null null The food neophobia scale has been reported to be a valid and reliable instrument over the nearly thirty years since its development, becoming the most highly used measure of food neophobia. However, concerns raised over the wording of items and the unidimensional nature of the scale has resulted in the evolution of several versions with varying items, item numbers and response sets. The current study attempted to validate the ten-item scale using factorial validation in a larg...
#1Jacob LahneH-Index: 10
Last. David OrdenH-Index: 13
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Abstract null null The European Sensory Network organized an interactive workshop at the 13th Pangborn Sensory Science Symposium, which took place in Edinburgh (Scotland) in July 2019. The aim of the workshop was twofold. First, three different methodological approaches for measuring emotional responses elicited by fine fragrances were compared: biometric, semantic priming, and implicit reaction time. Second, the role of context on the fragrance experience and elicited emotional responses was in...
#1Yi-qi Qiu (Southern Medical University)
#2Qian-Wen MaH-Index: 1
Last. Lai-quan Zou (Southern Medical University)H-Index: 11
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Abstract null null Children with autistic traits in clinical or non-clinical populations are vulnerable to chemosensory anhedonia and unusual eating behaviors. However, few studies have explored the relationship between the three. Thus, in the current study, we first validated the Chemosensory Pleasure Scale for kids (CPS-K) from a population of preschool children and then investigated the potential role of chemosensory hedonic capacity as a mediator of the relationship between autistic traits a...
#1Heber Rodrigues (East Sussex County Council)
#1Heber RodriguesH-Index: 7
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Abstract null null During the early months of 2020, the world experienced a novel, violent, and relentless pandemic era. By the end of the year more than seventy-seven million cases of COVID-19 had been reported around the globe. Due to it being a highly contagious disease, the recommended measures adopted by most nations to prevent infection include social distancing and quarantine. How did these measures affect people's relationship with alcohol consumption in cultures where alcohol plays an i...
#1Sara R. JaegerH-Index: 63
#2Sok L. ChheangH-Index: 15
Last. Gastón AresH-Index: 69
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#1Daniela Caso (University of Naples Federico II)H-Index: 12
#2Margherita GuidettiH-Index: 10
Last. Nicoletta CavazzaH-Index: 13
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Abstract null null With the COVID-19 outbreak, structural constraints and social psychological factors changed the dietary habits of many people. This two-wave longitudinal study performed in Italy aimed to explore people’s perceptions of changes in healthy and unhealthy food consumption before and during the first lockdown and the possible persistence of such changes after its official end, as a function of the number of people cohabiting, negative emotion activation, and individual eating styl...
#1Evelyne VigneauH-Index: 14
#2Véronique CariouH-Index: 10
Last. Fabien LlobellH-Index: 2
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Abstract null null Check-all-that-apply (CATA) has become a popular method for obtaining a consumer-based sensory characterization. In most case studies, consumers are also asked to evaluate the set of products according to a liking scale with the aim to identify the key sensory attributes associated with the most liked, or disliked, products. The common approach consists, first, in the identification of consumer segments based on the preference profiles. Thereafter, the analysis of the CATA res...
#1Helena Blackmore (University of Sussex)H-Index: 1
#2Claire Hidrio (Katholieke Universiteit Leuven)H-Index: 1
Last. Martin R. Yeomans (University of Sussex)H-Index: 58
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Abstract null null Before consuming a food or beverage, consumers are exposed to many sources of information related to the product. Such product-related cues can generate expectations, some of which can improve consumers' sensory perception and liking of the product. The question posed in the current study is whether labelling and colour of beer can be used to modify consumers' expectations and improve perception of its taste, flavour and mouthfeel, as these properties can be problematic in red...
Top fields of study
Food science
Social psychology
Sensory system