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A Mendelian Trait for Olfactory Sensitivity Affects Odor Experience and Food Selection

Current biology, 2013-08, Vol.23 (16), p.1601-1605

2013

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Valence, arousal and sentiment meanings of 33 facial emoji: Insights for the use of emoji in consumer research

Food research international, 2019-05, Vol.119, p.895-907

2019

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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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Variations in the Strength of Association between Food Neophobia and Food and Beverage Acceptability: A Data-Driven Exploratory Study of an Arousal Hypothesis

Nutrients, 2021-10, Vol.13 (10), p.3657

2021

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Comparison of TCATA and TDS for dynamic sensory characterization of food products

Food research international, 2015-12, Vol.78, p.148-158

2015

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Text highlighting combined with open‐ended questions: A methodological extension

Journal of sensory studies, 2023-06, Vol.38 (3), p.n/a

2023

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Identification of Regions Associated with Variation in Sensitivity to Food-Related Odors in the Human Genome

Current biology, 2013-08, Vol.23 (16), p.1596-1600

2013

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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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The Incidental Influence of Memories of Past Eating Occasions on Consumers' Emotional Responses to Food and Food-Related Behaviors

Frontiers in psychology, 2016-06, Vol.7, p.943-943

2016

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Influence of evoked contexts on hedonic product discrimination and sensory characterizations using CATA questions

Food quality and preference, 2017-03, Vol.56, p.138-148

2017

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Plant-Based Alternatives Need Not Be Inferior: Findings from a Sensory and Consumer Research Case Study with Cream Cheese

Foods, 2024-02, Vol.13 (4), p.567

2024

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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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Dominant meanings of facial emoji: Insights from Chinese consumers and comparison with meanings from internet resources

Food quality and preference, 2017-12, Vol.62, p.275-283

2017

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The influence of involvement on purchase intention for new world wine

Food quality and preference, 2007-12, Vol.18 (8), p.1033-1049

2007

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Check-all-that-apply questions: Influence of attribute order on sensory product characterization

Food quality and preference, 2013-04, Vol.28 (1), p.141-153

2013

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High arousal as the source of food rejection in food neophobia

Food research international, 2023-06, Vol.168, p.112795-112795, Article 112795

2023

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Consumer attitudes to vertical farming (indoor plant factory with artificial lighting) in China, Singapore, UK, and USA: A multi-method study

Food research international, 2021-12, Vol.150 (Pt B), p.110811-110811, Article 110811

2021

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Analysis of genetically modified red‐fleshed apples reveals effects on growth and consumer attributes

Plant biotechnology journal, 2013-05, Vol.11 (4), p.408-419

2013

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Comparison of five common acceptance and preference methods

Food quality and preference, 2008-10, Vol.19 (7), p.651-661

2008

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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 case for fruit quality: an interpretive review of consumer attitudes, and preferences for apples

Postharvest Biology and Technology, 2003-06, Vol.28 (3), p.333-347

2003

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Linking product-elicited emotional associations and sensory perceptions through a circumplex model based on valence and arousal: Five consumer studies

Food research international, 2018-07, Vol.109, p.626-640

2018

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Emoji for Food and Beverage Research: Pleasure, Arousal and Dominance Meanings and Appropriateness for Use

Foods, 2021-11, Vol.10 (11), p.2880

2021

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An exploration of what freshness in fruit means to consumers

Food research international, 2023-03, Vol.165, p.112491-112491, Article 112491

2023

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A comparison of five methodological variants of emoji questionnaires for measuring product elicited emotional associations: An application with seafood among Chinese consumers

Food research international, 2017-09, Vol.99 (Pt 1), p.216-228

2017

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A Mendelian Trait for Olfactory Sensitivity Affects Odor Experience and Food Selection

Valence, arousal and sentiment meanings of 33 facial emoji: Insights for the use of emoji in consumer research

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

Variations in the Strength of Association between Food Neophobia and Food and Beverage Acceptability: A Data-Driven Exploratory Study of an Arousal Hypothesis

Comparison of TCATA and TDS for dynamic sensory characterization of food products

Text highlighting combined with open‐ended questions: A methodological extension

Identification of Regions Associated with Variation in Sensitivity to Food-Related Odors in the Human Genome

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

The Incidental Influence of Memories of Past Eating Occasions on Consumers' Emotional Responses to Food and Food-Related Behaviors

Influence of evoked contexts on hedonic product discrimination and sensory characterizations using CATA questions

Plant-Based Alternatives Need Not Be Inferior: Findings from a Sensory and Consumer Research Case Study with Cream Cheese

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

Dominant meanings of facial emoji: Insights from Chinese consumers and comparison with meanings from internet resources

The influence of involvement on purchase intention for new world wine

Check-all-that-apply questions: Influence of attribute order on sensory product characterization

High arousal as the source of food rejection in food neophobia

Consumer attitudes to vertical farming (indoor plant factory with artificial lighting) in China, Singapore, UK, and USA: A multi-method study

Analysis of genetically modified red‐fleshed apples reveals effects on growth and consumer attributes

Comparison of five common acceptance and preference methods

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

The case for fruit quality: an interpretive review of consumer attitudes, and preferences for apples

Linking product-elicited emotional associations and sensory perceptions through a circumplex model based on valence and arousal: Five consumer studies

Emoji for Food and Beverage Research: Pleasure, Arousal and Dominance Meanings and Appropriateness for Use

An exploration of what freshness in fruit means to consumers

A comparison of five methodological variants of emoji questionnaires for measuring product elicited emotional associations: An application with seafood among Chinese consumers

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