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Importance of Taste and Other Product Factors to Consumer Interest in Nutraceutical Products: Civilian and Military Comparisons

Journal of food science, 2003-05, Vol.68 (4), p.1519-1524

2003

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Role of sensory and cognitive information in the enhancement of certainty and liking for novel and familiar foods

Appetite, 1994-12, Vol.23 (3), p.231-246

1994

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EFFECTS OF DISCONFIRMED CONSUMER EXPECTATIONS ON FOOD ACCEPTABILITY

Journal of sensory studies, 1992-12, Vol.7 (4), p.253-277

1992

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Antecedents and Consequences of Expectations Related to Fat-free and Regular-fat Foods

Appetite, 1994-12, Vol.23 (3), p.247-263

1994

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A comparison between liking ratings obtained under laboratory and field conditions: the role of choice

Appetite, 2005-02, Vol.44 (1), p.15-22

2005

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The development of a perceived satiety index for military rations

Food quality and preference, 2004-10, Vol.15 (7), p.859-870

2004

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Predictors of food acceptance, consumption and satisfaction in specific eating situations

Food quality and preference, 2000-05, Vol.11 (3), p.201-216

2000

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Textural Optimization of Shelf‐Stable Bread: Effects of Glycerol Content and Dough‐Forming Technique

Cereal chemistry, 2000-03, Vol.77 (2), p.169-176

2000

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Consumer evaluation of the sensory properties of fish

Journal of food science, 1988-01, Vol.53 (1), p.12-18

1988

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Consumer concerns and expectations about novel food processing technologies: effects on product liking

Appetite, 2003-06, Vol.40 (3), p.217-233

Cardello, Armand V

2003

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Attitudes of consumers toward military and other institutional foods

Food quality and preference, 1996, Vol.7 (1), p.7-20

1996

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Consumer responses to an off-flavor in juice in the presence of specific health claims

Food quality and preference, 2002-10, Vol.13 (7), p.561-569

2002

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Nutrient, waste management, and hygiene systems for chemical protective suits

Military medicine, 1991-05, Vol.156 (5), p.211-215

1991

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Development and testing of a labeled magnitude scale of perceived satiety

Appetite, 2005-02, Vol.44 (1), p.1-13

2005

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A LABELED AFFECTIVE MAGNITUDE (LAM) SCALE FOR ASSESSING FOOD LIKING/DISLIKING

Journal of sensory studies, 2001-04, Vol.16 (2), p.117-159

2001

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Consumer Acceptance of Foods Lower in Sodium

Journal of the American Dietetic Association, 1995-04, Vol.95 (4), p.447-453

1995

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CELLULARITY, MECHANICAL FAILURE, AND TEXTURAL PERCEPTION OF CORN MEAL EXTRUDATES

Journal of texture studies, 1994-03, Vol.25 (1), p.77-95

1994

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Sensory and instrumental evaluation of snapper and rockfish species

Journal of food science, 1984-05, Vol.49 (3), p.727-733

1984

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Role of Sensory and Cognitive Information in the Enhancement of Certainty and Linking for Novel and Familiar Foods

Appetite, 1994-12, Vol.23 (3), p.231-246

1994

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Tastes of salts and acids on circumvallate papillae and anterior tongue

Chemical senses, 1983, Vol.8 (1), p.59-69

1983

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Predicting the Handle and Comfort of Military Clothing Fabrics from Sensory and Instrumental Data: Development and Application of New Psychophysical Methods

Textile research journal, 2003-03, Vol.73 (3), p.221-237

2003

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Food quality: Relativity, context and consumer expectations

Food quality and preference, 1995, Vol.6 (3), p.163-170

Cardello, Armand V.

1995

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RESEARCH NOTE NUMERICAL SCALE-POINT LOCATIONS FOR CONSTRUCTING THE LAM (LABELED AFFECTIVE MAGNITUDE) SCALE

Journal of sensory studies, 2004-10, Vol.19 (4), p.341-346

2004

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Role of attitudes, dietary restraint, and fat avoidance strategies in reported consumption of selected fat-free foods

Food quality and preference, 1997-03, Vol.8 (2), p.119-123

1997

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Reaction time and visual brightness: within-subject correlations

Perceptual and motor skills, 1979-02, Vol.48 (1), p.107-115

Cardello, A V

1979

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Importance of Taste and Other Product Factors to Consumer Interest in Nutraceutical Products: Civilian and Military Comparisons

Role of sensory and cognitive information in the enhancement of certainty and liking for novel and familiar foods

EFFECTS OF DISCONFIRMED CONSUMER EXPECTATIONS ON FOOD ACCEPTABILITY

Antecedents and Consequences of Expectations Related to Fat-free and Regular-fat Foods

A comparison between liking ratings obtained under laboratory and field conditions: the role of choice

The development of a perceived satiety index for military rations

Predictors of food acceptance, consumption and satisfaction in specific eating situations

Textural Optimization of Shelf‐Stable Bread: Effects of Glycerol Content and Dough‐Forming Technique

Consumer evaluation of the sensory properties of fish

Consumer concerns and expectations about novel food processing technologies: effects on product liking

Attitudes of consumers toward military and other institutional foods

Consumer responses to an off-flavor in juice in the presence of specific health claims

Nutrient, waste management, and hygiene systems for chemical protective suits

Development and testing of a labeled magnitude scale of perceived satiety

A LABELED AFFECTIVE MAGNITUDE (LAM) SCALE FOR ASSESSING FOOD LIKING/DISLIKING

Consumer Acceptance of Foods Lower in Sodium

CELLULARITY, MECHANICAL FAILURE, AND TEXTURAL PERCEPTION OF CORN MEAL EXTRUDATES

Sensory and instrumental evaluation of snapper and rockfish species

Role of Sensory and Cognitive Information in the Enhancement of Certainty and Linking for Novel and Familiar Foods

Tastes of salts and acids on circumvallate papillae and anterior tongue

Predicting the Handle and Comfort of Military Clothing Fabrics from Sensory and Instrumental Data: Development and Application of New Psychophysical Methods

Food quality: Relativity, context and consumer expectations

RESEARCH NOTE NUMERICAL SCALE-POINT LOCATIONS FOR CONSTRUCTING THE LAM (LABELED AFFECTIVE MAGNITUDE) SCALE

Role of attitudes, dietary restraint, and fat avoidance strategies in reported consumption of selected fat-free foods

Reaction time and visual brightness: within-subject correlations

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