Mothers choose a snack for their 2-3-year-old children based on different health perceptions
Publication date: Available online 8 July 2021Source: Food Quality and PreferenceAuthor(s): Femke W.M. Damen, Pieternel A. Luning, Vincenzo Fogliano, Bea L.P.A. Steenbekkers (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 9, 2021 Category: Food Science Source Type: research
The Impact of Sugar-Related Claims on Perceived Healthfulness, Caloric Value and Expected Taste of Food Products
Publication date: Available online 7 July 2021Source: Food Quality and PreferenceAuthor(s): Marília Prada, Magda Saraiva, Ana Sério, Sofia Coelho, Cristina A. Godinho, Margarida V. Garrido (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 7, 2021 Category: Food Science Source Type: research
Investigating effects of cognitively evoked situational context on consumer expectations and subsequent consumer satisfaction and sensory evaluation
Publication date: Available online 7 July 2021Source: Food Quality and PreferenceAuthor(s): Yeon-Joo Leeon, In-Ah Kim, Danielle Van Hout, Hye-Seong Lee (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 7, 2021 Category: Food Science Source Type: research
The effect of health prompts on product consideration, attention to information, and choice in large, online product assortments: the case of fiber
Publication date: Available online 5 July 2021Source: Food Quality and PreferenceAuthor(s): Kristina Arslain, Christopher R. Gustafson, Devin J. Rose (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 7, 2021 Category: Food Science Source Type: research
Exploring consumers’ perceptions of plant-based eggs using concept mapping and semantic network analysis
Publication date: Available online 3 July 2021Source: Food Quality and PreferenceAuthor(s): Agnese Rondoni, Carola Grebitus, Elena Millan, Daniele Asioli (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 4, 2021 Category: Food Science Source Type: research
A taste of things to come: The effect of extrinsic and intrinsic cues on perceived properties of beer mediated by expectations
Publication date: Available online 3 July 2021Source: Food Quality and PreferenceAuthor(s): Helena Blackmore, Claire Hidrio, Martin R. Yeomans (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 4, 2021 Category: Food Science Source Type: research
The role of production method information on sensory perception of smoked salmon—A mixed-method study from Denmark
Publication date: Available online 1 July 2021Source: Food Quality and PreferenceAuthor(s): Mausam Budhathoki, Anette Zølner, Thorkild Nielsen, Helene Christine Reinbach (Source: Food Quality and Preference)
Source: Food Quality and Preference - July 1, 2021 Category: Food Science Source Type: research
Consumer preferences for the use of an innovative digital menu solution in public food service settings in four European countries
Publication date: Available online 29 June 2021Source: Food Quality and PreferenceAuthor(s): Yang Chen, Federico J.A. Perez-Cueto, Agnès Giboreau, Ioannis Mavridis, Heather Hartwell (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 29, 2021 Category: Food Science Source Type: research
The Fair Trade Food Labeling Health Halo: Effects Of Fair Trade Labeling On Consumption And Perceived Healthfulness
Publication date: Available online 25 June 2021Source: Food Quality and PreferenceAuthor(s): Christopher Berry, Marisabel Romero (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 26, 2021 Category: Food Science Source Type: research
Food processing and perceived naturalness: Is it more natural or just more traditional?
Publication date: Available online 25 June 2021Source: Food Quality and PreferenceAuthor(s): Anita Etale, Michael Siegrist (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 26, 2021 Category: Food Science Source Type: research
Patterns and stability of food preferences among a national representative sample of young, middle-aged, and elderly adults in China: A latent transition analysis
Publication date: Available online 26 June 2021Source: Food Quality and PreferenceAuthor(s): Zhuanzhuan Ma, Jinbo He, Shaojing Sun, Tom Lu (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 26, 2021 Category: Food Science Source Type: research
Psychometric evaluation of the German version of the Variety Seeking Tendency Scale (VARSEEK)
Publication date: Available online 24 June 2021Source: Food Quality and PreferenceAuthor(s): Hanna R. Wortmann, Ulrike A. Gisch, Petra Warschburger (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 25, 2021 Category: Food Science Source Type: research
How useful are perception- and experienced-based measures in predicting actual food choice? Evidence from an in-store field experiment using a multi-response approach
Publication date: Available online 25 June 2021Source: Food Quality and PreferenceAuthor(s): C.J. Lagerkvist, Janet Mwende, Penina Muoki, Julius J. Okello (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 25, 2021 Category: Food Science Source Type: research
Development of a new sensory analysis methodology for predicting wine aging potential. application to champagne reserve wines
Publication date: Available online 17 June 2021Source: Food Quality and PreferenceAuthor(s): N. Le Menn, R. Marchal, D. Demarville, P. Casenave, S. Tempere, H. Campbell – Sills, G. de Revel, S. Marchand (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 17, 2021 Category: Food Science Source Type: research
Editorial Board
Publication date: October 2021Source: Food Quality and Preference, Volume 93Author(s): (Source: Food Quality and Preference)
Source: Food Quality and Preference - June 17, 2021 Category: Food Science Source Type: research
