Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia

Effect of portion size on long-term acceptability as affected by consumers’ neophobia level: A case study on flavored green-tea drinks

(2018) Seon-Young Jeon 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

Cognitive decision strategies adopted by consumers in reminder difference tests: Influence of the authenticity test

(2017) M. Stocks et al.   FOOD RESEARCH INTERNATIONAL

Consumer acceptability of coffee as affected by situational conditions and involvement

(2016) Soo-Eon Kim 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

Exploration of flavor familiarity effect in Korean and US consumers’ hot sauces perceptions

(2016) Soh Min Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Taking individual scaling differences into account by analyzing profile data with the Mixed Assessor Model

(2015) Per Bruun Brockhoff et al.   FOOD QUALITY AND PREFERENCE

Consumer-driven product development and improvement combined with sensory analysis: A case-study for European filled chocolates

(2015) Sara De Pelsmaeker et al.   FOOD QUALITY AND PREFERENCE

Automated mixed ANOVA modeling of sensory and consumer data

(2015) Alexandra Kuznetsova et al.   FOOD QUALITY AND PREFERENCE

Evaluation of a rating-based variant of check-all-that-apply questions: Rate-all-that-apply (RATA)

(2014) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE

Antecedents of food neophobia and its association with eating behavior and food choices

(2013) Michael Siegrist et al.   FOOD QUALITY AND PREFERENCE

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

Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization

(2012) Paula Varela et al.   FOOD RESEARCH INTERNATIONAL

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

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

Analytic approaches to evaluation modify hedonic responses

(2011) John Prescott et al.   FOOD QUALITY AND PREFERENCE

Hedonic scaling: A review of methods and theory

(2011) Juyun Lim   FOOD QUALITY AND PREFERENCE

Relationship between involvement and functional milk desserts intention to purchase. Influence on attitude towards packaging characteristics

(2010) Gastón Ares et al.   APPETITE

The demographics of neophobia in a large commercial US sample

(2010) H.L. Meiselman et al.   FOOD QUALITY AND PREFERENCE

Food neophobia levels of Lebanese and American college students

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

Sensory education decreases food neophobia score and encourages trying unfamiliar foods in 8–12-year-old children

(2009) Sari Mustonen et al.   FOOD QUALITY AND PREFERENCE

Correcting for different use of the scale and the need for further analysis of individual differences in sensory analysis

(2007) Rosaria Romano et al.   FOOD QUALITY AND PREFERENCE