A Mixed Method Approach for the Investigation of Consumer Responses to Sheepmeat and Beef

Consumer responses to novel and unfamiliar foods

(2019) Hely Tuorila et al.   Current Opinion in Food Science

Segmentation of Australian meat consumers on the basis of attitudes regarding farm animal welfare and the environmental impact of meat production

(2018) Lenka Malek et al.   Animal Production Science

Cross-cultural effects of food product familiarity on sensory acceptability and non-invasive physiological responses of consumers

(2018) Damir Dennis Torrico et al.   FOOD RESEARCH INTERNATIONAL

Do demographic and beef eating preferences impact on South African consumers' willingness to pay (WTP) for graded beef?

(2018) Phillip Strydom et al.   MEAT SCIENCE

Innovation in an expanding market: Australian pork is not a commodity

(2017) E. P. Bittner et al.   Animal Production Science

An integrated sensory, consumer and olfactometry study evaluating the effects of rearing system and diet on flavour characteristics of Australian lamb

(2016) Damian Frank et al.   Animal Production Science

The role of product familiarity and consumer involvement on liking and perceptions of fresh meat

(2015) Monica Borgogno et al.   FOOD QUALITY AND PREFERENCE

The common ground between sensory and consumer science

(2015) Klaus G Grunert   Current Opinion in Food Science

Employing consumer research for creating new and engaging food experiences in a changing world

(2015) Hendrik NJ Schifferstein   Current Opinion in Food Science

Willingness to pay for the “Green Food” in China

(2014) Xiaohua Yu et al.   FOOD POLICY

Consumer preference, behavior and perception about meat and meat products: An overview

(2014) Maria Font-i-Furnols et al.   MEAT SCIENCE

Sheepmeat Flavor and the Effect of Different Feeding Systems: A Review

(2013) Peter J. Watkins et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Preferences for lamb meat: A choice experiment for Spanish consumers

(2013) Azucena Gracia et al.   MEAT SCIENCE

Integrating sensory evaluation in adaptive conjoint analysis to elaborate the conflicting influence of intrinsic and extrinsic attributes on food choice

(2012) Karin Hoppert et al.   APPETITE

Consumer segmentation based on convenience orientation and attitudes towards quality attributes of lamb meat

(2012) Alberto Bernués et al.   FOOD QUALITY AND PREFERENCE

Do all the consumers accept marbling in the same way? The relationship between eating and visual acceptability of pork with different intramuscular fat content

(2012) Maria Font-i-Furnols et al.   MEAT SCIENCE

The structure, dynamics and movement patterns of the Australian sheep industry

(2011) IJ East et al.   AUSTRALIAN VETERINARY JOURNAL

Demographic and design effects on beef sensory scores given by Korean and Australian consumers

(2008) I. H. Hwang et al.   Australian journal of experimental agriculture

Consumer assessment of eating quality – development of protocols for Meat Standards Australia (MSA) testing

(2008) R. Watson et al.   Australian journal of experimental agriculture

Evolution of the Meat Standards Australia (MSA) beef grading system

(2008) R. Polkinghorne et al.   Australian journal of experimental agriculture

Perceptual mapping of citrus juices using projective mapping and profiling data from culinary professionals and consumers

(2008) Michael A. Nestrud et al.   FOOD QUALITY AND PREFERENCE