Approaching 100 years of sensory and consumer science: Developments and ongoing issues

The perfect is simply not good enough – Fifty years of innovating in the world of traditional foods

(2022) Howard R. Moskowitz   FOOD CONTROL

Questionnaires should be the default method in food-related emotion research

(2021) Armand V. Cardello et al.   FOOD QUALITY AND PREFERENCE

Aging and the (Chemical) Senses: Implications for Food Behaviour Amongst Elderly Consumers

(2021) Charles Spence et al.   Foods

Mapping the digital food environment: A systematic scoping review

(2021) Sabrina Ionata Granheim et al.   Obesity Reviews

A taste of things to come: The effect of extrinsic and intrinsic cues on perceived properties of beer mediated by expectations

(2021) Helena Blackmore et al.   FOOD QUALITY AND PREFERENCE

Sample discrimination through profiling with rate all that apply (RATA) using consumers is similar between home use test (HUT) and central location test (CLT)

(2021) Jun Niimi et al.   FOOD QUALITY AND PREFERENCE

Investigating effects of cognitively evoked situational context on consumer expectations and subsequent consumer satisfaction and sensory evaluation

(2021) Yeon-Joo Lee et al.   FOOD QUALITY AND PREFERENCE

Importance of data preparation when analysing written responses to open-ended questions: An empirical assessment and comparison with manual coding

(2021) Sara R. Jaeger et al.   FOOD QUALITY AND PREFERENCE

“Beyond liking” measures in food-related consumer research supplement hedonic responses and improve ability to predict consumption

(2021) Davide Giacalone et al.   FOOD QUALITY AND PREFERENCE

Fast and automated sensory analysis: Using natural language processing for descriptive lexicon development

(2020) Leah M. Hamilton et al.   FOOD QUALITY AND PREFERENCE

Using online comments to explore consumer beliefs regarding organic food in German-speaking countries and the United States

(2020) Hannah Danner et al.   FOOD QUALITY AND PREFERENCE

What factors affect consumers’ dining sentiments and their ratings: Evidence from restaurant online review data

(2020) Guang Tian et al.   FOOD QUALITY AND PREFERENCE

A tale of 3 scales: How do the 9-pt, Labeled Affective Magnitude, and unstructured Visual Analog scales differentiate real product sets of fresh berries?

(2020) Henry F. Yeung et al.   FOOD QUALITY AND PREFERENCE

Are questionnaires the best way to measure emotions for food products and beverages?

(2020) Joachim J. Schouteten   FOOD QUALITY AND PREFERENCE

Using implicit rather than explicit measures of emotions

(2020) René A. de Wijk et al.   FOOD QUALITY AND PREFERENCE

The future of consumer neuroscience in food research

(2020) Michelle Murphy Niedziela et al.   FOOD QUALITY AND PREFERENCE

A sense of sustainability? – How sensory consumer science can contribute to sustainable development of the food sector

(2019) Jessica Aschemann-Witzel et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Food Marketing Influences Children’s Attitudes, Preferences and Consumption: A Systematic Critical Review

(2019) Rachel Smith et al.   Nutrients

Global Profile: Going beyond liking to better understand product experience

(2019) S. Spinelli et al.   FOOD RESEARCH INTERNATIONAL

Opportunities for the Adoption of Health-Based Sustainable Dietary Patterns: A Review on Consumer Research of Meat Substitutes

(2019) Ramona Weinrich   Sustainability

Do immersive techniques help to capture consumer reality?

(2019) Fiorella Sinesio et al.   FOOD QUALITY AND PREFERENCE

To replicate or not to replicate, or when did we start to ignore the concept of statistical power?

(2019) Michael Meyners et al.   FOOD QUALITY AND PREFERENCE

The analysis of temporal check-all-that-apply (TCATA) data

(2018) Michael Meyners et al.   FOOD QUALITY AND PREFERENCE

What is dominance? An exploration of the concept in TDS tests with trained assessors and consumers

(2018) Paula Varela et al.   FOOD QUALITY AND PREFERENCE

How Australian consumers value intrinsic and extrinsic attributes of beef products

(2018) Ali Ardeshiri et al.   FOOD QUALITY AND PREFERENCE

Methodological issues in cross-cultural sensory and consumer research

(2018) Gastón Ares   FOOD QUALITY AND PREFERENCE

Behavioral and physiological determinants of food choice and consumption at sensitive periods of the life span, a focus on infants and elderly

(2018) Camille Schwartz et al.   Innovative Food Science & Emerging Technologies

Emotion fingerprints or emotion populations? A meta-analytic investigation of autonomic features of emotion categories.

(2018) Erika H. Siegel et al.   PSYCHOLOGICAL BULLETIN

A cross-cultural perspective on feeling good in the context of foods and beverages

(2018) Claire Sulmont-Rossé et al.   FOOD RESEARCH INTERNATIONAL

Mining online community data: The nature of ideas in online communities

(2017) Kasper Christensen et al.   FOOD QUALITY AND PREFERENCE

Trained vs. consumer panels for analytical testing: Fueling a long lasting debate in the field

(2017) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE

Future directions in sensory and consumer science: Four perspectives and audience voting

(2017) S.R. Jaeger et al.   FOOD QUALITY AND PREFERENCE

Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications

(2017) Daniele Asioli et al.   FOOD RESEARCH INTERNATIONAL

Consumers’ emotions elicited by food: A systematic review of explicit and implicit methods

(2017) S. Lagast et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Temporal Dominance of Sensations (TDS): a new deal for temporal sensory analysis

(2017) Pascal Schlich   Current Opinion in Food Science

Consumption context in consumer research: methodological perspectives

(2017) Sara R Jaeger et al.   Current Opinion in Food Science

Quality of life, well-being and wellness: Measuring subjective health for foods and other products

(2016) Herbert L. Meiselman   FOOD QUALITY AND PREFERENCE

On the analysis of Rate-All-That-Apply (RATA) data

(2016) Michael Meyners et al.   FOOD QUALITY AND PREFERENCE

Temporal Check-All-That-Apply (TCATA): A novel dynamic method for characterizing products

(2016) John C. Castura et al.   FOOD QUALITY AND PREFERENCE

Using Twitter data for food-related consumer research: A case study on “what people say when tweeting about different eating situations”

(2015) Leticia Vidal et al.   FOOD QUALITY AND PREFERENCE

Research challenges and methods to study food preferences in school-aged children: A review of the last 15years

(2015) Monica Laureati et al.   FOOD QUALITY AND PREFERENCE

Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts

(2015) Betina Piqueras-Fiszman et al.   FOOD QUALITY AND PREFERENCE

From sensory evaluation to sensory and consumer research of food: An autobiographical perspective

(2015) Hely Tuorila   FOOD QUALITY AND PREFERENCE

Examining Extrinsic Factors that Influence Product Acceptance: A Review

(2015) X.E. Li et al.   JOURNAL OF FOOD SCIENCE

Sensory & consumer studies with special populations: children and elderly

(2015) Sylvie Issanchou   Current Opinion in Food Science

Understanding heterogeneity among elderly consumers: an evaluation of segmentation approaches in the functional food market

(2014) Lotte D. T. van der Zanden et al.   NUTRITION RESEARCH REVIEWS

Exploring taffy product consumption experiences using a multi-attribute time–intensity (MATI) method

(2013) Carla Kuesten et al.   FOOD QUALITY AND PREFERENCE

Existing and new approaches for the analysis of CATA data

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

World Medical Association Declaration of Helsinki

(2013)   JAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION

Labeled Magnitude Scales: A critical review

(2012) Hendrik N.J. Schifferstein   FOOD QUALITY AND PREFERENCE

“All-In-One Test” (AI1): A rapid and easily applicable approach to consumer product testing

(2012) Davide Giacalone et al.   FOOD QUALITY AND PREFERENCE

Ideal Profile Method (IPM): The ins and outs

(2012) Thierry Worch et al.   FOOD QUALITY AND PREFERENCE

The future in sensory/consumer research: ……….....evolving to a better science

(2012) Herbert L. Meiselman   FOOD QUALITY AND PREFERENCE

Quick and dirty but still pretty good: a review of new descriptive methods in food science

(2012) Dominique Valentin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The impact of flavour exposure in utero and during milk feeding on food acceptance at weaning and beyond

(2011) L. Cooke et al.   APPETITE

Application of a written scenario to evoke a consumption context in a laboratory setting: Effects on hedonic ratings

(2009) Karen A. Hein et al.   FOOD QUALITY AND PREFERENCE

Development of food variety in children

(2008) Sophie Nicklaus   APPETITE

Best–worst scaling: An introduction and initial comparison with monadic rating for preference elicitation with food products

(2008) Sara R. Jaeger et al.   FOOD QUALITY AND PREFERENCE

Sensory food science in the changing society: Opportunities, needs, and challenges

(2008) Hely Tuorila et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Diversity in the determinants of food choice: A psychological perspective

(2007) E.P. Köster   FOOD QUALITY AND PREFERENCE