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Reported Changes in Dietary Habits During the COVID-19 Lockdown in the Danish Population: The Danish COVIDiet Study

Frontiers in nutrition (Lausanne), 2020-12, Vol.7, p.592112-592112

2020

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Perceived Situational Appropriateness as a Predictor of Consumers' Food and Beverage Choices

Frontiers in psychology, 2019-07, Vol.10, p.1743-1743

2019

Volltextzugriff (PDF)

Arousal influences olfactory abilities in adults with different degree of food neophobia

Scientific reports, 2020-11, Vol.10 (1), p.20538-20538, Article 20538

2020

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Enhancing student learning with case-based teaching and audience response systems in an interdisciplinary Food Science course

Higher learning research communications, 2016-09, Vol.6 (3), p.26

Giacalone, Davide

2016

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Roasting Conditions and Coffee Flavor: A Multi-Study Empirical Investigation

Beverages (Basel), 2020-06, Vol.6 (2), p.29

2020

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Aromachology and Customer Behavior in Retail Stores: A Systematic Review

Applied sciences, 2021-07, Vol.11 (13), p.6195

2021

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Consumer perception of plant-based burger recipes studied by projective mapping

Future foods : a dedicated journal for sustainability in food science, 2022-12, Vol.6, p.100168, Article 100168

2022

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Rapid computation and visualization of data from Kano surveys in R

BMC research notes, 2018-11, Vol.11 (1), p.839-839, Article 839

2018

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Consumer Preference Segments for Plant-Based Foods: The Role of Product Category

Foods, 2022-10, Vol.11 (19), p.3059

2022

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Consumer acceptance of novel sustainable food technologies: A multi-country survey

Journal of cleaner production, 2023-07, Vol.408, p.137119, Article 137119

2023

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Conceptualizing a Gluten-Free Instant Noodle Prototype Using Environmental Sustainability Aspects: A Cross-National Qualitative Study on Thai and Danish Consumers

Foods, 2022-08, Vol.11 (16), p.2437

2022

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Efficient light harvesting for accurate neural classification of human activities

2018 IEEE International Conference on Consumer Electronics (ICCE), 2018, p.1-4

2018

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The Influence of Bottle Design on Perceived Quality of Beer: A Conjoint Analytic Study

Beverages (Basel), 2020-12, Vol.6 (4), p.64

2020

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European Consumers' Perceptions and Attitudes towards Non-Thermally Processed Fruit and Vegetable Products

Foods, 2020-11, Vol.9 (12), p.1732

2020

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Barriers to consumption of plant-based beverages: A comparison of product users and non-users on emotional, conceptual, situational, conative and psychographic variables

Food research international, 2021-06, Vol.144, p.110363-110363, Article 110363

2021

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Digital anthropology as method for lead user identification from unstructured big data

Creativity and innovation management, 2018-03, Vol.27 (1), p.32-41

2018

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Assessment of panel performance in CATA and RATA experiment

Journal of sensory studies, 2024-08, Vol.39 (4), p.n/a

2024

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Understanding barriers to consumption of plant-based foods and beverages: insights from sensory and consumer science

Current opinion in food science, 2022-12, Vol.48, p.100919, Article 100919

2022

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The effect of high-pressure processing on sensory quality and consumer acceptability of fruit juices and smoothies: A review

Food research international, 2022-07, Vol.157, p.111250-111250, Article 111250

2022

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Sensory drivers of perceived situational appropriateness in unbranded foods and beverages: Towards a deeper understanding

Appetite, 2021-12, Vol.167, p.105589-105589, Article 105589

2021

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Better the devil you know? How product familiarity affects usage versatility of foods and beverages

Journal of economic psychology, 2016-08, Vol.55, p.120-138

2016

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Salivary microbial profiles associate with responsiveness to warning oral sensations and dietary intakes

Food research international, 2023-09, Vol.171, p.113072-113072, Article 113072

2023

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Sensory quality and consumer perception of high pressure processed orange juice and apple juice

Food science & technology, 2023-01, Vol.173, p.114303, Article 114303

2023

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Consumer perception of plant-based yoghurt: Sensory drivers of liking and emotional, holistic and conceptual associations

Food research international, 2023-05, Vol.167, p.112666-112666, Article 112666

2023

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Factors affecting consumer perception and acceptability of chocolate beverages

Food science & technology, 2024-06, Vol.201, p.116257, Article 116257

2024

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Reported Changes in Dietary Habits During the COVID-19 Lockdown in the Danish Population: The Danish COVIDiet Study

Perceived Situational Appropriateness as a Predictor of Consumers' Food and Beverage Choices

Arousal influences olfactory abilities in adults with different degree of food neophobia

Enhancing student learning with case-based teaching and audience response systems in an interdisciplinary Food Science course

Roasting Conditions and Coffee Flavor: A Multi-Study Empirical Investigation

Aromachology and Customer Behavior in Retail Stores: A Systematic Review

Consumer perception of plant-based burger recipes studied by projective mapping

Rapid computation and visualization of data from Kano surveys in R

Consumer Preference Segments for Plant-Based Foods: The Role of Product Category

Consumer acceptance of novel sustainable food technologies: A multi-country survey

Conceptualizing a Gluten-Free Instant Noodle Prototype Using Environmental Sustainability Aspects: A Cross-National Qualitative Study on Thai and Danish Consumers

Efficient light harvesting for accurate neural classification of human activities

The Influence of Bottle Design on Perceived Quality of Beer: A Conjoint Analytic Study

European Consumers' Perceptions and Attitudes towards Non-Thermally Processed Fruit and Vegetable Products

Barriers to consumption of plant-based beverages: A comparison of product users and non-users on emotional, conceptual, situational, conative and psychographic variables

Digital anthropology as method for lead user identification from unstructured big data

Assessment of panel performance in CATA and RATA experiment

Understanding barriers to consumption of plant-based foods and beverages: insights from sensory and consumer science

The effect of high-pressure processing on sensory quality and consumer acceptability of fruit juices and smoothies: A review

Sensory drivers of perceived situational appropriateness in unbranded foods and beverages: Towards a deeper understanding

Better the devil you know? How product familiarity affects usage versatility of foods and beverages

Salivary microbial profiles associate with responsiveness to warning oral sensations and dietary intakes

Sensory quality and consumer perception of high pressure processed orange juice and apple juice

Consumer perception of plant-based yoghurt: Sensory drivers of liking and emotional, holistic and conceptual associations

Factors affecting consumer perception and acceptability of chocolate beverages

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