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Consumer perception of salt-reduced potato chips: Sensory strategies, effect of labeling and individual health orientation
Food quality and preference, 2020-04, Vol.81, p.103856, Article 103856
2020
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Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception
Food quality and preference, 2019-01, Vol.71, p.463-474
2019
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Combining hedonic information and CATA description for consumer segmentation
Food quality and preference, 2022-01, Vol.95, p.104358, Article 104358
2022
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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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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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Health and quality of life in an aging population – Food and beyond
Food quality and preference, 2016-01, Vol.47 (Part B), p.166-170
2016
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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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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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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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“Beyond liking” measures in food-related consumer research supplement hedonic responses and improve ability to predict consumption
Food quality and preference, 2022-04, Vol.97, p.104459, Article 104459
2022
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Rate-all-that-apply (RATA) with semi-trained assessors: An investigation of the method reproducibility at assessor-, attribute- and panel-level
Food quality and preference, 2016-07, Vol.51, p.65-71
2016
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Shopping for a sustainable future: Two case studies on consumer perception of organic cotton and wine
Food quality and preference, 2022-03, Vol.96, p.104405, Article 104405
2022
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Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products
Food quality and preference, 2022-09, Vol.100, p.104599, Article 104599
2022
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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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Information about health and environmental benefits has minimal impact on consumer responses to commercial plant-based yoghurts
Food quality and preference, 2023-02, Vol.106, p.104820, Article 104820
2023
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Consumer ratings of situational (‘item-by-use’) appropriateness predict food choice responses obtained in central location tests
Food quality and preference, 2019-12, Vol.78, p.103745, Article 103745
2019
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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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Variations in oral responsiveness associate with specific signatures in the gut microbiota and modulate dietary habits
Food quality and preference, 2023-02, Vol.106, p.104790, Article 104790
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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