Using projective techniques and Food Neophobia Scale to explore the perception of traditional ethnic foods in Central Mexico: A preliminary study on the beverage Sende

Identifying consumers’ profile and factors associated with the valorization of pulque: A traditional fermented beverage in Central Mexico

(2020) Edgar Rojas-Rivas et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

What is gastronomy? An exploratory study of social representation of gastronomy and Mexican cuisine among experts and consumers using a qualitative approach

(2020) Edgar Rojas-Rivas et al.   FOOD QUALITY AND PREFERENCE

Traditional fermented beverages in Mexico: Biotechnological, nutritional, and functional approaches

(2020) B. Pérez-Armendáriz et al.   FOOD RESEARCH INTERNATIONAL

Consumers’ perception of amaranth in Mexico

(2019) Edgar Rojas-Rivas et al.   British Food Journal

Indonesian millennial consumers’ perception of tempe – And how it is affected by product information and consumer psychographic traits

(2019) Dwi Larasatie Nur Fibri et al.   FOOD QUALITY AND PREFERENCE

The food neophobia scale (FNS): Exploration and confirmation of factor structure in a healthy Chinese sample

(2019) Jiu-bo Zhao et al.   FOOD QUALITY AND PREFERENCE

Projective techniques to study consumer perception of food

(2018) Adriana Gambaro   Current Opinion in Food Science

Factors associated with the consumption of traditional foods in central Mexico

(2018) Marlem R. Serrano-Cruz et al.   British Food Journal

Exploring the perception of Mexican urban consumers toward functional foods using the Free Word Association technique

(2018) Edgar Rojas-Rivas et al.   JOURNAL OF SENSORY STUDIES

An examination of food neophobia in older adults

(2018) Victoria D. Soucier et al.   FOOD QUALITY AND PREFERENCE

Consumer perception of original and modernised traditional foods of Indonesia

(2018) Dwi Larasatie Nur Fibri et al.   APPETITE

The Mexican consumer, reluctant or receptive to new foods?

(2016) Lizbeth Salgado Beltrán et al.   British Food Journal

Motives for food choice of consumers in Central México

(2016) Angélica Espinoza-Ortega et al.   British Food Journal

Something rotten in Scandinavia: The world's earliest evidence of fermentation

(2016) Adam Boethius   JOURNAL OF ARCHAEOLOGICAL SCIENCE

Understanding consumers' perception of lamb meat using free word association

(2016) Juliana Cunha de Andrade et al.   MEAT SCIENCE

The Role of Packaging and Presentation Format in Consumers’ Preferences for Food: An Application of Projective Techniques

(2015) A. Eldesouky et al.   JOURNAL OF SENSORY STUDIES

Brain Evolution, the Determinates of Food Choice, and the Omnivore's Dilemma

(2014) George J. Armelagos   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Fermented beverages with health-promoting potential: Past and future perspectives

(2014) Alan J. Marsh et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Familiarity with and affective responses to foods in 8–11-year-old children. The role of food neophobia and parental education

(2012) Sari Mustonen et al.   APPETITE

Testing a Spanish-version of the Food Neophobia Scale

(2012) V. Fernández-Ruiz et al.   FOOD QUALITY AND PREFERENCE

Influence of ethnocentrism and neo-phobia on ethnic food consumption in Spain

(2011) Dena M. Camarena et al.   APPETITE

Food neophobia and willingness to try non-traditional foods for Koreans

(2011) Ja Young Choe et al.   FOOD QUALITY AND PREFERENCE

Comment analysis of consumer’s likes and dislikes as an alternative tool to preference mapping. A case study on apples

(2011) R. Symoneaux 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

Food neophobia levels of Lebanese and American college students

(2009) Ammar Olabi et al.   FOOD QUALITY AND PREFERENCE

Perception of traditional food products in six European regions using free word association

(2009) Luis Guerrero 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

URUGUAYAN CONSUMERS' PERCEPTION OF FUNCTIONAL FOODS

(2008) GASTÓN ARES et al.   JOURNAL OF SENSORY STUDIES