Factors related to sensory properties and consumer acceptance of vegetables

Role of seasoning vegetables on consumer behavior: Purchase, intake, liking, and intention to pay for larger servings

(2020) Ly Luu et al.   FOOD QUALITY AND PREFERENCE

Taste the texture. The relation between subjective tactile sensitivity, mouthfeel and picky eating in young adults

(2019) Chantal Nederkoorn et al.   APPETITE

Increasing healthy food choices through nudges: a systematic review

(2019) Riccardo Vecchio et al.   FOOD QUALITY AND PREFERENCE

How neutral coloured backgrounds affect the attractiveness and expensiveness of fresh produce

(2019) Bryan F. Howell et al.   FOOD QUALITY AND PREFERENCE

Differences between organic and conventional leafy green vegetables perceived by university students

(2019) Diogo Thimoteo Da Cunha et al.   British Food Journal

Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages

(2019) Alessandra De Toffoli et al.   Nutrients

Visual attractiveness depends on colorfulness and color contrasts in mixed salads

(2019) Maija Paakki et al.   FOOD QUALITY AND PREFERENCE

The impact of lighting and table linen as ambient factors on meal intake and taste perception

(2019) A. Bschaden et al.   FOOD QUALITY AND PREFERENCE

Gastrophysics: Nudging consumers toward eating more leafy (salad) greens

(2019) Charles Spence   FOOD QUALITY AND PREFERENCE

Motive-based consumer segments and their fruit and vegetable consumption in several contexts

(2019) Muriel C.D. Verain et al.   FOOD RESEARCH INTERNATIONAL

Portioning meat and vegetables in four different out of home settings: A win-win for guests, chefs and the planet

(2019) Machiel J. Reinders et al.   APPETITE

Impact of processing and storage on the nutritional and sensory properties and bioactive components of Brassica spp. A review

(2019) Sidonia Martínez et al.   FOOD CHEMISTRY

Mary Poppins was right: Adding small amounts of sugar or salt reduces the bitterness of vegetables

(2018) Alyssa J. Bakke et al.   APPETITE

Effects of soil type and fertilization on yield, chemical parameters, sensory quality and consumer preference of swede (Brassica napus L. ssp. rapifera)

(2018) M.G. Thomsen et al.   EUROPEAN JOURNAL OF HORTICULTURAL SCIENCE

Multidimensional measurement of individual differences in taste perception

(2018) Sari Puputti et al.   FOOD QUALITY AND PREFERENCE

The Flexitarian Flip™ in university dining venues: Student and adult consumer acceptance of mixed dishes in which animal protein has been partially replaced with plant protein

(2018) Molly Spencer et al.   FOOD QUALITY AND PREFERENCE

Herbs and spices increase liking and preference for vegetables among rural high school students

(2018) Juliana R. Fritts et al.   FOOD QUALITY AND PREFERENCE

Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample

(2018) M. Laureati et al.   FOOD QUALITY AND PREFERENCE

Colourful = healthy? Exploring meal colour variety and its relation to food consumption

(2018) Laura M. König et al.   FOOD QUALITY AND PREFERENCE

Towards a multi-dimensional concept of vegetable freshness from the consumer’s perspective

(2018) Anna Saba et al.   FOOD QUALITY AND PREFERENCE

Can food choice be influenced by priming with food odours?

(2018) M.R. Mors et al.   FOOD QUALITY AND PREFERENCE

Determinants of organic food purchases: Evidence from household panel data

(2018) Meike Janssen   FOOD QUALITY AND PREFERENCE

Capturing consumer perception of vegetable freshness in a simulated real-life taste situation

(2018) Fiorella Sinesio et al.   FOOD RESEARCH INTERNATIONAL

Potential impacts of climate change on vegetable production and product quality – A review

(2018) Mehdi Benyoussef Bisbis et al.   JOURNAL OF CLEANER PRODUCTION

Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables

(2018) Yiming Feng et al.   JOURNAL OF FOOD SCIENCE

Towards a new definition of quality for fresh fruits and vegetables

(2018) Marios C. Kyriacou et al.   SCIENTIA HORTICULTURAE

Effect of Taste Enhancement on Consumer Acceptance of Pureed Cucumber and Green Capsicum

(2018) Vera L. van Stokkom et al.   JOURNAL OF FOOD SCIENCE

Sensory variety in shape and color influences fruit and vegetable intake, liking, and purchase intentions in some subsets of adults: A randomized pilot experiment

(2018) Maya Vadiveloo et al.   FOOD QUALITY AND PREFERENCE

Combinations of vegetables can be more accepted than individual vegetables

(2018) V.L. van Stokkom et al.   FOOD QUALITY AND PREFERENCE

Consumer expectations for vegetables with typical and atypical colors: The case of carrots

(2018) Hendrik N.J. Schifferstein et al.   FOOD QUALITY AND PREFERENCE

Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences

(2018) A. Saba et al.   FOOD QUALITY AND PREFERENCE

Impact of early harvesting and two cold storage technologies on eating quality of red ripe tomatoes

(2017) Antonio Raffo et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

A systematic review and meta-analysis of the effectiveness of nudging to increase fruit and vegetable choice

(2017) Valérie J. V. Broers et al.   EUROPEAN JOURNAL OF PUBLIC HEALTH

Quality Changes and Shelf-Life Prediction of a Fresh Fruit and Vegetable Purple Smoothie

(2017) Gerardo A. González-Tejedor et al.   Food and Bioprocess Technology

Analysis of seven salad rocket ( Eruca sativa ) accessions: The relationships between sensory attributes and volatile and non-volatile compounds

(2017) Luke Bell et al.   FOOD CHEMISTRY

Vegetables and other core food groups: A comparison of key flavour and texture properties

(2017) Astrid A.M. Poelman et al.   FOOD QUALITY AND PREFERENCE

Colored backgrounds affect the attractiveness of fresh produce, but not it’s perceived color

(2017) Hendrik N.J. Schifferstein et al.   FOOD QUALITY AND PREFERENCE

Exploring influences on food choice in a large population sample: The Italian Taste project

(2017) E. Monteleone et al.   FOOD QUALITY AND PREFERENCE

Trends in EU consumers’ attitude towards fresh-cut fruit and vegetables

(2017) Antonio Baselice et al.   FOOD QUALITY AND PREFERENCE

Effect of temperature in domestic refrigerators on fresh-cut Iceberg salad quality and waste

(2017) L. Manzocco et al.   FOOD RESEARCH INTERNATIONAL

Consumer perception of balsamic vinegar: A cross-cultural study between Korea and Italy

(2017) Luisa Torri et al.   FOOD RESEARCH INTERNATIONAL

Menu-engineering in restaurants - adapting portion sizes on plates to enhance vegetable consumption: a real-life experiment

(2017) Machiel J. Reinders et al.   International Journal of Behavioral Nutrition and Physical Activity

Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality—a systematic review and dose-response meta-analysis of prospective studies

(2017) Dagfinn Aune et al.   INTERNATIONAL JOURNAL OF EPIDEMIOLOGY

The Flexitarian Flip™ : Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat-Centered to Vegetable-Forward Mixed Dishes

(2017) Molly Spencer et al.   JOURNAL OF FOOD SCIENCE

Influence of high latitude light conditions on sensory quality and contents of health and sensory-related compounds in swede roots (Brassica napus L. ssp. rapifera Metzg.)

(2017) Jørgen AB Mølmann et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Temperature and light conditions at different latitudes affect sensory quality of broccoli florets (Brassica oleracea L. var. italica )

(2017) Tor J Johansen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The combined effect of ultrasound and enzymatic treatment on the nanostructure, carotenoid retention and sensory properties of ready-to-eat carrot chips

(2017) Dorota Konopacka et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting

(2017) Rasmus Friis et al.   PLoS One

Quality and safety of fresh horticultural commodities: Recent advances and future perspectives

(2017) Pramod V. Mahajan et al.   Food Packaging and Shelf Life

Seasonal variation in color and texture of packaged wild rocket ( Diplotaxis tenuifolia L.)

(2017) Merete Edelenbos et al.   Food Packaging and Shelf Life

Perception of bitterness, sweetness and liking of different genotypes of lettuce

(2016) M. Chadwick et al.   FOOD CHEMISTRY

Modified atmosphere packaging of precooked vegetables: Effect on physicochemical properties and sensory quality

(2016) Carla Barbosa et al.   FOOD CHEMISTRY

Growth temperature affects sensory quality and contents of glucosinolates, vitamin C and sugars in swede roots ( Brassica napus L. ssp. rapifera Metzg.)

(2016) Tor J. Johansen et al.   FOOD CHEMISTRY

Exploring the effects of genotypical and phenotypical variations in bitter taste sensitivity on perception, liking and intake of brassica vegetables in the UK

(2016) Yuchi Shen et al.   FOOD QUALITY AND PREFERENCE

Fruit and vegetable intake and dietary variety in adult picky eaters

(2016) Hana F. Zickgraf et al.   FOOD QUALITY AND PREFERENCE

Taste intensities of ten vegetables commonly consumed in the Netherlands

(2016) V.L. van Stokkom et al.   FOOD RESEARCH INTERNATIONAL

In-store marketing of inexpensive foods with good nutritional quality in disadvantaged neighborhoods: increased awareness, understanding, and purchasing

(2016) Axel Gamburzew et al.   International Journal of Behavioral Nutrition and Physical Activity

Dietary Intake Among US Adults, 1999-2012

(2016) Colin D. Rehm et al.   JAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION

Manipulating Sensory and Phytochemical Profiles of Greenhouse Tomatoes Using Environmentally Relevant Doses of Ultraviolet Radiation

(2016) Michael P. Dzakovich et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

How much is ‘5-a-day’? A qualitative investigation into consumer understanding of fruit and vegetable intake guidelines

(2016) C. Rooney et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS

Common ways Americans are incorporating fruits and vegetables into their diet: intake patterns by meal, source and form, National Health and Nutrition Examination Survey 2007–2010

(2016) Latetia V Moore et al.   PUBLIC HEALTH NUTRITION

Food design strategies to increase vegetable intake: The case of vegetable enriched pasta

(2016) Teresa Oliviero et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Consumer clusters in Denmark based on coarse vegetable intake frequency, explained by hedonics, socio-demographic, health and food lifestyle factors. A cross-sectional national survey

(2015) Tove K. Beck et al.   APPETITE

Studying the impact of plating on ratings of the food served in a naturalistic dining context☆Acknowledgements: CM is the Chef-in-residence at the Crossmodal Research Laboratory, University of Oxford. CV would like to thank COLFUTURO for part funding his PhD. CS would like to thank the AHRC who funded the ‘Rethinking the Senses’ project (AH/L007053/1).☆

(2015) Charles Michel et al.   APPETITE

Domestic cooking and food skills: A review

(2015) Laura McGowan et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Model of vegetable freshness perception using luminance cues

(2015) C. Arce-Lopera et al.   FOOD QUALITY AND PREFERENCE

The use of immersive technologies to improve consumer testing: The role of ecological validity, context and engagement in evaluating coffee

(2015) Ronald G. Bangcuyo et al.   FOOD QUALITY AND PREFERENCE

Impact of the industrial freezing process on selected vegetables -Part II. Colour and bioactive compounds

(2015) Teresa Mazzeo et al.   FOOD RESEARCH INTERNATIONAL

Towards greater vegetable consumption: Change the product or change the person? Case studies of two vegetable commodities

(2015) David N. Cox et al.   FOOD RESEARCH INTERNATIONAL

Impact of the industrial freezing process on selected vegetables — Part I. Structure, texture and antioxidant capacity

(2015) Maria Paciulli et al.   FOOD RESEARCH INTERNATIONAL

Relationship of carrot sensory crispness with acoustic signal characteristics

(2015) Yang Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Impact of Boiling Conditions on the Molecular and Sensory Profile of a Vegetable Broth

(2015) Alice Mougin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Eating Quality of Carrots (Daucus carota L.) Grown in One Conventional and Three Organic Cropping Systems over Three Years

(2015) Vibe Bach et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling

(2015) C. Iborra-Bernad et al.   JOURNAL OF FOOD SCIENCE

Effects of Light Color on Consumers’ Acceptability and Willingness to Eat Apples and Bell Peppers

(2015) Famous Lue Yang et al.   JOURNAL OF SENSORY STUDIES

Consumer's Reactions to Natural, Atypically Colored Foods: An Investigation Using Blue Potatoes

(2015) Maija Paakki et al.   JOURNAL OF SENSORY STUDIES

Assessment of heterogeneity in types of vegetables served by main household food preparers and food decision influencers

(2015) Sunghwan Yi et al.   PUBLIC HEALTH NUTRITION

Impact of sensory-based food education in kindergarten on willingness to eat vegetables and berries

(2015) Ulla Hoppu et al.   Food & Nutrition Research

Effects of different defrosting methods on the stability of bioactive compounds and consumer acceptability of frozen broccoli

(2014) Daniel Villarreal-García et al.   CyTA-Journal of Food

An exploratory study of sensory attributes and consumer traits underlying liking for and perceptions of freshness for ready to eat mixed salad leaves in Italy

(2014) Caterina Dinnella et al.   FOOD RESEARCH INTERNATIONAL

The consumer acceptance of novel vegetable-enriched bread products as a potential vehicle to increase vegetable consumption

(2014) D.A. Hobbs et al.   FOOD RESEARCH INTERNATIONAL

Genetic variation in the hTAS2R38 taste receptor and food consumption among Finnish adults

(2014) Mari Sandell et al.   Genes and Nutrition

Consumer Acceptability and Sensory Profile of Cooked Broccoli with Mustard Seeds Added to Improve Chemoprotective Properties

(2014) Sameer Khalil Ghawi et al.   JOURNAL OF FOOD SCIENCE

Consumer behaviour towards vegetables: a study on domestic processing of broccoli and carrots by Dutch households

(2014) R. Bongoni et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS

The Masking Effect of Sucrose on Perception of Bitter Compounds inBrassicaVegetables

(2014) Tove K. Beck et al.   JOURNAL OF SENSORY STUDIES

Culinary preparation of beetroot (Beta vulgarisL.): the impact on sensory quality and appropriateness

(2014) Vibe Bach et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Heterogeneous binary interactions of taste primaries: Perceptual outcomes, physiology, and future directions

(2014) Lynn M. Wilkie et al.   NEUROSCIENCE AND BIOBEHAVIORAL REVIEWS

Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance

(2014) Radhika Bongoni et al.   PLANT FOODS FOR HUMAN NUTRITION

Food neophobia associates with lower dietary quality and higher BMI in Finnish adults

(2014) Antti J Knaapila et al.   PUBLIC HEALTH NUTRITION

Importance of cooking skills for balanced food choices

(2013) Christina Hartmann et al.   APPETITE

Sucrose and Non-nutritive Sweeteners Can Suppress the Bitterness of Vegetables Independent of PTC Taster Phenotype

(2013) Lynn M. Wilkie et al.   Chemosensory Perception

Sodium Chloride Suppresses Vegetable Bitterness Only When Plain Vegetables Are Perceived as Highly Bitter

(2013) Lynn M. Wilkie et al.   Chemosensory Perception

Priming effects of an olfactory food cue on subsequent food-related behaviour

(2013) M. Gaillet et al.   FOOD QUALITY AND PREFERENCE

Do polymorphisms in chemosensory genes matter for human ingestive behavior?

(2013) John E. Hayes et al.   FOOD QUALITY AND PREFERENCE

Determinants of inadequate fruit and vegetable consumption amongst Portuguese adults

(2013) A. Oliveira et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS

Relating physico-chemical properties of frozen green peas (Pisum sativumL.) to sensory quality

(2013) Kathleen M Nleya et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Quality of carrots as affected by pre- and postharvest factors and processing

(2013) Randi Seljåsen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Color and illuminance level of lighting can modulate willingness to eat bell peppers

(2013) Aimee Hasenbeck et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Increases in fruit intakes in older low consumers of fruit following two community-based repeated exposure interventions

(2012) K. M. Appleton   BRITISH JOURNAL OF NUTRITION

Should healthy eating programmes incorporate interaction with foods in different sensory modalities? A review of the evidence

(2012) Paul Dazeley et al.   BRITISH JOURNAL OF NUTRITION

Retronasal Olfaction in Vegetable Liking and Disliking

(2012) J. Lim et al.   CHEMICAL SENSES

Masking Vegetable Bitterness to Improve Palatability Depends on Vegetable Type and Taste Phenotype

(2012) Mastaneh Sharafi et al.   Chemosensory Perception

Sensory evaluation of organic and conventional fruits and vegetables available to Irish consumers

(2012) Rachel Tobin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Affective Response of Adolescents toward Fruit- and Vegetable-Based Snacks and the Role of Neophobia, Gender and Age

(2012) L.H. Mielby et al.   JOURNAL OF SENSORY STUDIES

Identifying promising accessions of cherry tomato: a sensory strategy using consumers and chefs

(2012) Mariella C Rocha et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Optimizing the texture and color of sous-vide and cook-vide green bean pods

(2012) C. Iborra-Bernad et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Effect of Colour Contrast on Consumers' Attentive Behaviours and Perception of Fresh Produce

(2012) Laura Bix et al.   PACKAGING TECHNOLOGY AND SCIENCE

Effects of nutrient solution electrical conductivity on the compositional and sensory characteristics of greenhouse tomato fruit

(2012) Margaret A. Cliff et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Socio-economic disparities in the consumption of vegetables, fruit and energy-dense foods: the role of motive priorities

(2012) Hanna Konttinen et al.   PUBLIC HEALTH NUTRITION

Acceptance of health-promoting Brassica vegetables: the influence of taste perception, information and attitudes

(2012) David N Cox et al.   PUBLIC HEALTH NUTRITION

Vegetable Variety: An Effective Strategy to Increase Vegetable Intake in Adults

(2012) Jennifer S. Meengs et al.   Journal of the Academy of Nutrition and Dietetics

Hidden vegetables: an effective strategy to reduce energy intake and increase vegetable intake in adults

(2011) Alexandria D Blatt et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Investigation of the impact of sensitivity to cis-3-hexen-1-ol (green/grassy) on food acceptability and selection

(2011) S.R. Jaeger et al.   FOOD QUALITY AND PREFERENCE

Sensory quality, bioactive constituents and microbiological quality of green and red fresh-cut lettuces (Lactuca sativa L.) are influenced by soil and soilless agricultural production systems

(2011) María V. Selma et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Offering “Dip” Promotes Intake of a Moderately-Liked Raw Vegetable among Preschoolers with Genetic Sensitivity to Bitterness

(2011) Jennifer O. Fisher et al.   Journal of the Academy of Nutrition and Dietetics

Does Food Color Influence Taste and Flavor Perception in Humans?

(2010) Charles Spence et al.   Chemosensory Perception

Vegetable Intake in College-Aged Adults Is Explained by Oral Sensory Phenotypes and TAS2R38 Genotype

(2010) Valerie B. Duffy et al.   Chemosensory Perception

Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing

(2010) Diane M. Barrett et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

CONSUMER PREFERENCES FOR VISUALLY PRESENTED MEALS

(2009) HANS HENRIK REISFELT et al.   JOURNAL OF SENSORY STUDIES

Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables

(2007) Cristiana Miglio et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY