Into the minds of coffee consumers: perception, preference, and impact of information in the sensory analysis of specialty coffee

Consumer perception of Petit-Suisse cheese: identifying market opportunities for the Brazilian dairy industry

(2020) Fernanda Romano TORRES et al.   Food Science and Technology

The free listing task for describing the sensory profiling of dairy foods: A case study with microfiltered goat whey orange juice beverage

(2020) Alexandre H. Vieira et al.   JOURNAL OF SENSORY STUDIES

Preferred attribute elicitation methodology compared to conventional descriptive analysis: A study using probiotic yogurt sweetened with xylitol and added with prebiotic components

(2020) Guilherme Mamede Costa et al.   JOURNAL OF SENSORY STUDIES

Consumers’ Perceptions of Coffee Health Benefits and Motives for Coffee Consumption and Purchasing

(2019) Antonella Samoggia et al.   Nutrients

The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality

(2019) Mesfin Haile et al.   JOURNAL OF FOOD QUALITY

The coffee drinking experience: Product extrinsic (atmospheric) influences on taste and choice

(2019) Charles Spence et al.   FOOD QUALITY AND PREFERENCE

Coffee consumption and purchasing behavior review: Insights for further research

(2018) Antonella Samoggia et al.   APPETITE

Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception

(2018) Davide Giacalone et al.   FOOD QUALITY AND PREFERENCE

Chemometric Modeling of Coffee Sensory Notes through Their Chemical Signatures: Potential and Limits in Defining an Analytical Tool for Quality Control

(2018) Davide Bressanello et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: Fermentation of green coffee beans and impact of coffee roasting

(2018) Chenhui Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characteristics of fermented coffee inoculated with yeast starter cultures using different inoculation methods

(2018) Ana Paula Pereira Bressani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling

(2018) H.L.A. Silva et al.   JOURNAL OF DAIRY SCIENCE

Chicken nuggets packaging attributes impact on consumer purchase intention

(2018) Alexia Francielli SCHUCH et al.   Food Science and Technology

Does taste sensitivity matter? The effect of coffee sensory tasting information and taste sensitivity on consumer preferences

(2018) Jie Li et al.   FOOD QUALITY AND PREFERENCE

Potential antioxidant of brazilian coffee from the region of Cerrado

(2017) Richtier Gonçalves da CRUZ et al.   Food Science and Technology

Effect of product attribute beliefs of ready-to-drink coffee beverages on consumer-perceived value and repurchase intention

(2016) Edward S.-T. Wang et al.   British Food Journal

“Quality does not sell itself”

(2016) Davide Giacalone et al.   British Food Journal

Personal characteristics of coffee consumers and non-consumers, reasons and preferences for foods eaten with coffee among adults from the Federal District, Brazil

(2016) Alessandra Gaspar SOUSA et al.   Food Science and Technology

Personal characteristics of coffee consumers and non-consumers, reasons and preferences for foods eaten with coffee among adults from the Federal District, Brazil

(2016) Alessandra Gaspar SOUSA et al.   Food Science and Technology

Multisensory Flavor Perception

(2015) Charles Spence   CELL

A discriminant function for validation of the cluster analysis and behavioral prediction of the coffee market

(2015) Naiara Barbosa Carvalho et al.   FOOD RESEARCH INTERNATIONAL

An alternative way to uncover drivers of coffee liking: Preference mapping based on consumers’ preference ranking and open comments

(2013) Paula Varela et al.   FOOD QUALITY AND PREFERENCE

Improvement of coffee beverage quality by using selected yeasts strains during the fermentation in dry process

(2013) Suzana Reis Evangelista et al.   FOOD RESEARCH INTERNATIONAL