Nopal beverage (Opuntia ficus-indica) as a non-traditional food: Sensory properties, expectations, experiences, and emotions of low-income and food-insecure Brazilian potential consumers

Eye-tracking research on sensory and consumer science: A review, pitfalls and future directions

(2021) Kosuke Motoki et al.   FOOD RESEARCH INTERNATIONAL

Contextual acceptance of novel and unfamiliar foods: Insects, cultured meat, plant-based meat alternatives, and 3D printed foods

(2021) Kosuke Motoki et al.   FOOD QUALITY AND PREFERENCE

Carbonated emotions: Consumers’ sensory perception and emotional response to carbonated and still fruit juices

(2021) Sophie Barker et al.   FOOD RESEARCH INTERNATIONAL

Ultrasound treatment for improving the bioactive compounds and quality properties of a Brazilian nopal (Opuntia ficus-indica) beverage during shelf-life

(2021) Juliana Gondim de Albuquerque et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effects of Prickly Pear fruit and cladode (Opuntia spp.) consumption on blood lipids: A systematic review

(2020) Caroline Gouws et al.   COMPLEMENTARY THERAPIES IN MEDICINE

Measuring consumer emotional response and acceptance to sustainable food products

(2020) Qian Yang et al.   FOOD RESEARCH INTERNATIONAL

Colour and shape of design elements of the packaging labels influence consumer expectations and hedonic judgments of specialty coffee

(2020) Maísa M.M. de Sousa et al.   FOOD QUALITY AND PREFERENCE

Effect of consumers’ origin on perceived sensory quality, liking and liking drivers: a cross-cultural study on European cheeses

(2020) Mónica Ojeda et al.   FOOD QUALITY AND PREFERENCE

Understanding Brazilian consumer sensory and hedonic perception for salty snacks

(2020) Samara Santos dos Harada-Padermo et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Sensory and consumer research for good: a review on social responsibility

(2020) Carlos Gómez-Corona   Current Opinion in Food Science

Sensory studies with low-income, food-insecure consumers

(2020) Vonimihaingo Ramaroson Rakotosamimanana et al.   Current Opinion in Food Science

Role of unfamiliarity and information on consumers’ willingness to try new healthy foods

(2020) Sujatha Manohar et al.   FOOD QUALITY AND PREFERENCE

Sensory profiling, liking and acceptance of sea urchin gonads from the North Atlantic coast of Portugal, aiming future aquaculture applications

(2020) Luís F. Baião et al.   FOOD RESEARCH INTERNATIONAL

Importance of sensory quality signals in consumers’ food choice

(2020) Kristin Jürkenbeck et al.   FOOD QUALITY AND PREFERENCE

Food choice and food consumption frequency of Cape Verde inhabitants

(2019) Diva Cabral et al.   APPETITE

What does it mean to check-all-that-apply? Four case studies with beverages

(2019) Sara R. Jaeger et al.   FOOD QUALITY AND PREFERENCE

Sensory and hedonic impact of the replacement of synthetic antioxidant for pink pepper residue extract in chicken burger

(2019) Erick Saldaña et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Phenolic compound profile and biological activities of Southern African Opuntia ficus-indica fruit pulp and peels

(2019) Christiana Eleojo Aruwa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Brazilian consumer's perception of food processing technologies: A case study with fruit juice

(2019) Inayara Beatriz Araujo Martins et al.   FOOD RESEARCH INTERNATIONAL

Examining the role of regional culture and geographical distances on the representation of unfamiliar foods in a continental-size country

(2019) Antônio Bisconsin-Júnior et al.   FOOD QUALITY AND PREFERENCE

An unfamiliar social presence reduces facial disgust responses to food stimuli

(2019) Elizabeth C. Nath et al.   FOOD RESEARCH INTERNATIONAL

Hydrothermally Treated Soybeans Can Enrich Maize Stiff Porridge (Africa’s Main Staple) without Negating Sensory Acceptability

(2019) Martin Kalumbi et al.   Foods

Changing food behaviors in a desirable direction

(2019) Hendrik NJ Schifferstein   Current Opinion in Food Science

Consumer responses to novel and unfamiliar foods

(2019) Hely Tuorila et al.   Current Opinion in Food Science

Application of the Food Choice Questionnaire across cultures: Systematic review of cross-cultural and single country studies

(2018) Luís Miguel Cunha et al.   FOOD QUALITY AND PREFERENCE

The role of product information on consumer sensory evaluation, expectations, experiences and emotions of cricket-flour-containing buns

(2018) Kennedy O. Pambo et al.   FOOD RESEARCH INTERNATIONAL

Opuntia (Cactaceae) plant compounds, biological activities and prospects – A comprehensive review

(2018) Christiana Eleojo Aruwa et al.   FOOD RESEARCH INTERNATIONAL

Factors influencing food choices of Malawian consumers: A food choice questionnaire approach

(2018) Aggrey Pemba Gama et al.   JOURNAL OF SENSORY STUDIES

Consumer perception and use of nopal (Opuntia ficus-indica): A cross-cultural study between Mexico and Brazil

(2018) Juliana Gondim de Albuquerque et al.   FOOD RESEARCH INTERNATIONAL

Process optimization of extrusion variables and its effect on properties of extruded cocoyam (Xanthosoma sagittifolium ) noodles

(2018) Sunday Samuel Sobowale et al.   Food Science & Nutrition

Combining product attributes with recommendation and shopping location attributes to assess consumer preferences for insect-based food products

(2017) Mohammed H. Alemu et al.   FOOD QUALITY AND PREFERENCE

How will better products improve the sensory-liking and willingness to buy insect-based foods?

(2017) Hui Shan Grace Tan et al.   FOOD RESEARCH INTERNATIONAL

Cactus stem (Opuntia ficus-indica Mill): anatomy, physiology and chemical composition with emphasis on its biofunctional properties

(2017) Rosa Isela Ventura-Aguilar et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Descriptive sensory evaluation of cooked stinging nettle (Urtica dioica L.) leaves and leaf infusions: Effect of using fresh or oven-dried leaves

(2017) T.T. Shonte et al.   SOUTH AFRICAN JOURNAL OF BOTANY

Comparison of hypotensive, diuretic and renal effects between cladodes of Opuntia ficus-indica and furosemide

(2017) Meryem Bakour et al.   Asian Pacific Journal of Tropical Medicine

Improvement of traditional processing of local monkey orange (Strychnos spp.) fruits to enhance nutrition security in Zimbabwe

(2017) Ruth T. Ngadze et al.   Food Security

Perceptions of Rural Consumers on the Aspects of Meat Quality and Health Implications Associated With Meat Consumption

(2017) Nomasonto Xazela et al.   Sustainability

Nopal feeding reduces adiposity, intestinal inflammation and shifts the cecal microbiota and metabolism in high-fat fed rats

(2017) Sofia Moran-Ramos et al.   PLoS One

Nutrition promotion messages: The effect of information on consumer sensory expectations, experiences and emotions of vitamin A-biofortified sweet potato

(2016) Carl Johan Lagerkvist et al.   FOOD QUALITY AND PREFERENCE

Consumer acceptance of insect-based alternative meat products in Western countries

(2016) Rudy Caparros Megido et al.   FOOD QUALITY AND PREFERENCE

Becoming an insectivore: Results of an experiment

(2016) Christina Hartmann et al.   FOOD QUALITY AND PREFERENCE

Physicochemical characterization of cactus pads from Opuntia dillenii and Opuntia ficus indica

(2015) Lorena Pérez Méndez et al.   FOOD CHEMISTRY

Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance

(2015) Hui Shan Grace Tan et al.   FOOD QUALITY AND PREFERENCE

Profiling consumers who are ready to adopt insects as a meat substitute in a Western society

(2015) Wim Verbeke   FOOD QUALITY AND PREFERENCE

Further investigations into the reproducibility of check-all-that-apply (CATA) questions for sensory product characterization elicited by consumers

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

Nopal Cactus (Opuntia ficus-indica) as a Source of Bioactive Compounds for Nutrition, Health and Disease

(2014) Karym El-Mostafa et al.   MOLECULES

Refinement of the Brazilian Household Food Insecurity Measurement Scale: Recommendation for a 14-item EBIA

(2014) Ana Maria Segall-Corrêa et al.   Revista de Nutricao-Brazilian Journal of Nutrition

The Effect of Nopal (Opuntia Ficus Indica) on Postprandial Blood Glucose, Incretins, and Antioxidant Activity in Mexican Patients with Type 2 Diabetes after Consumption of Two Different Composition Breakfasts

(2014) Patricia López-Romero et al.   Journal of the Academy of Nutrition and Dietetics

Validation of two Napping® techniques as rapid sensory screening tools for high alcohol products

(2013) Leanie Louw et al.   FOOD QUALITY AND PREFERENCE

Food Choice Questionnaire (FCQ) revisited. Suggestions for the development of an enhanced general food motivation model

(2008) Christos Fotopoulos et al.   APPETITE

LOCATION AND SCALE INFLUENCE ON SENSORY ACCEPTABILITY MEASUREMENTS AMONG LOW-INCOME CONSUMERS

(2008) MIRIAM SOSA et al.   JOURNAL OF SENSORY STUDIES