Effect of information on consumers’ sensory evaluation of beef, plant-based and hybrid beef burgers

Preferences of German Consumers for Meat Products Blended with Plant-Based Proteins

(2021) Adriano Profeta et al.   Sustainability

Plant Protein and Plant-Based Meat Alternatives: Consumer and Nutrition Professional Attitudes and Perceptions

(2021) Madeline Estell et al.   Sustainability

Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives

(2020) Fabienne Michel et al.   FOOD QUALITY AND PREFERENCE

Importance of additional information, as a complement to information coming from packaging, to promote meat substitutes: A case study on a sausage based on vegetable proteins

(2020) Christophe Martin et al.   FOOD QUALITY AND PREFERENCE

Part Meat and Part Plant: Are Hybrid Meat Products Fad or Future?

(2020) Simona Grasso et al.   Foods

Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs

(2019) Simona Grasso et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Understanding Attitudes towards Reducing Meat Consumption for Environmental Reasons. A Qualitative Synthesis Review

(2019) Sanchez-Sabate et al.   Sustainability

We Can’t Keep Meating Like This: Attitudes towards Vegetarian and Vegan Diets in the United Kingdom

(2019) Christopher J. Bryant   Sustainability

Consumer responses to novel and unfamiliar foods

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

If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers

(2018) Peter Slade   APPETITE

Cross-Cultural Comparison between German, French and Dutch Consumer Preferences for Meat Substitutes

(2018) Ramona Weinrich   Sustainability

Barriers and facilitators towards adopting a more plant-based diet in a sample of Danish consumers

(2018) Malou F.S. Reipurth et al.   FOOD QUALITY AND PREFERENCE

The effect of health claim information disclosure on the sensory characteristics of plant sterol-enriched turkey as assessed using the Check-All-That-Apply (CATA) methodology

(2017) S. Grasso et al.   FOOD QUALITY AND PREFERENCE

Holistic and consumer-centric assessment of beer: A multi-measurement approach

(2017) Sara R. Jaeger et al.   FOOD RESEARCH INTERNATIONAL

Consumer-orientated development of hybrid beef burger and sausage analogues

(2017) Michelle Neville et al.   Food Science & Nutrition

Emotional and sensory profiling of insect-, plant- and meat-based burgers under blind, expected and informed conditions

(2016) Joachim J. Schouteten et al.   FOOD QUALITY AND PREFERENCE

Attached to meat? (Un)Willingness and intentions to adopt a more plant-based diet

(2015) João Graça et al.   APPETITE

Migraine and erythrocyte biology: a review

(2014) G. Lippi et al.   International Journal of Laboratory Hematology

Consumer sensory perception of cheese depends on context: A study using comment analysis and linear mixed models

(2013) Jacob Lahne et al.   FOOD QUALITY AND PREFERENCE

Consumer valuation of health attributes for soy-based food: A choice modeling approach

(2012) Jae Bong Chang et al.   FOOD POLICY

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

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

Use of an open-ended question to identify drivers of liking of milk desserts. Comparison with preference mapping techniques

(2009) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE