An exploratory consumer study of 3D printed food perception in a real-life military setting

Consumers’ attitudes towards and acceptance of 3D printed foods in comparison with conventional food products

(2019) Tiffany Manstan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Texture‐modified 3D printed dark chocolate: Sensory evaluation and consumer perception study

(2019) Sylvester Mantihal et al.   JOURNAL OF TEXTURE STUDIES

Consumers’ attitudes and change of attitude toward 3D-printed food

(2018) Thomas A. Brunner et al.   FOOD QUALITY AND PREFERENCE

Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects

(2018) C. Severini et al.   JOURNAL OF FOOD ENGINEERING

Investigation on fish surimi gel as promising food material for 3D printing

(2018) Lin Wang et al.   JOURNAL OF FOOD ENGINEERING

Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling

(2017) Sylvester Mantihal et al.   Innovative Food Science & Emerging Technologies

3D printing: Printing precision and application in food sector

(2017) Zhenbin Liu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The structure of a food product assortment modulates the effect of providing choice on food intake

(2016) Odile Parizel et al.   APPETITE

Variables affecting the printability of foods: Preliminary tests on cereal-based products

(2016) C. Severini et al.   Innovative Food Science & Emerging Technologies

Impact of terminology on consumer acceptance of emerging technologies through the example of PEF technology

(2015) Henry Jaeger et al.   Innovative Food Science & Emerging Technologies

Are meat substitutes liked better over time? A repeated in-home use test with meat substitutes or meat in meals

(2012) Annet C. Hoek et al.   FOOD QUALITY AND PREFERENCE

Construction and validation of a psychometric scale to measure consumers’ fears of novel food technologies: The food technology neophobia scale

(2008) D.N. Cox et al.   FOOD QUALITY AND PREFERENCE

Factors influencing public acceptance of innovative food technologies and products

(2008) M SIEGRIST   TRENDS IN FOOD SCIENCE & TECHNOLOGY