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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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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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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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Acids in brewed coffees: Chemical composition and sensory threshold

Current research in food science, 2023-01, Vol.6, p.100485-100485, Article 100485

2023

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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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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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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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Sensory and consumer science: A complex, expanding, and interdisciplinary field of science

Food quality and preference, 2025-01, Vol.122, p.105298, Article 105298

2025

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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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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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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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Consumer perception of salt-reduced potato chips: Sensory strategies, effect of labeling and individual health orientation

Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception

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

Combining hedonic information and CATA description for consumer segmentation

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

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

Health and quality of life in an aging population – Food and beyond

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

Acids in brewed coffees: Chemical composition and sensory threshold

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

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

“Beyond liking” measures in food-related consumer research supplement hedonic responses and improve ability to predict consumption

Rate-all-that-apply (RATA) with semi-trained assessors: An investigation of the method reproducibility at assessor-, attribute- and panel-level

Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products

Assessment of panel performance in CATA and RATA experiment

Sensory and consumer science: A complex, expanding, and interdisciplinary field of science

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

Information about health and environmental benefits has minimal impact on consumer responses to commercial plant-based yoghurts

Consumer ratings of situational (‘item-by-use’) appropriateness predict food choice responses obtained in central location tests

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

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