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

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

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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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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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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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 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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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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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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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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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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IEEE_Xplore

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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“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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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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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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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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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

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

Combining hedonic information and CATA description for consumer segmentation

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

Rapid computation and visualization of data from Kano surveys in R

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

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

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

Acids in brewed coffees: Chemical composition and sensory threshold

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

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

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

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

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

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

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

Shopping for a sustainable future: Two case studies on consumer perception of organic cotton and wine

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

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