An insight into the influence of packaging and presentation format on consumer purchasing attitudes towards cheese: a qualitative study

The effect of consumer innovativeness in the acceptance of a new food product. An application for the coffee market in Spain

(2013) R. Barrena-Figueroa et al.   SPANISH JOURNAL OF AGRICULTURAL RESEARCH

Perception of oyster-based products by French consumers. The effect of processing and role of social representations

(2012) Gervaise Debucquet et al.   APPETITE

Consumers' perceptions of quality and safety for grape products

(2012) Huiru Feng et al.   British Food Journal

The design of consumer packaging: Effects of manipulations of shape, orientation, and alignment of graphical forms on consumers’ assessments

(2012) S.J. Westerman et al.   FOOD QUALITY AND PREFERENCE

Projective techniques to uncover consumer perception: Application of three methodologies to ready-to-eat salads

(2012) Leticia Vidal et al.   FOOD QUALITY AND PREFERENCE

Consumers' expected quality and intention to purchase high quality pork meat

(2012) P. Papanagiotou et al.   MEAT SCIENCE

Influence of label information on dark chocolate acceptability

(2011) M. Torres-Moreno et al.   APPETITE

Searching a specific bottle for Tannat wine using a check-all-that apply question and conjoint analysis

(2010) Victoria Puyares et al.   FOOD QUALITY AND PREFERENCE

Package images modulate flavor perception for orange juice

(2010) Nanami Mizutani et al.   FOOD QUALITY AND PREFERENCE

Studying the influence of package shape and colour on consumer expectations of milk desserts using word association and conjoint analysis

(2010) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE

Tough package, strong taste: The influence of packaging design on taste impressions and product evaluations

(2010) Liza Becker et al.   FOOD QUALITY AND PREFERENCE

Influence of three non-sensory factors on consumer choice of functional yogurts over regular ones

(2009) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE

Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study

(2008) Luis Guerrero et al.   APPETITE