Effect of texture preference on food texture perception: Exploring the role of matching food texture and preference

Food neophobia: Higher responsiveness to sensory properties but low engagement with foods generally

(2022) John Prescott et al.   JOURNAL OF SENSORY STUDIES

A review on children’s oral texture perception and preferences in foods

(2022) Ching Yue Chow et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

A review on oral tactile sensitivity: measurement techniques, influencing factors and its relation to food perception and preference

(2022) Jing Liu et al.   FOOD QUALITY AND PREFERENCE

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

(2021) Yun-Mi Lee et al.   Foods

Development and application of specific questions to classify a child as food texture sensitive

(2021) Carolyn F. Ross et al.   JOURNAL OF TEXTURE STUDIES

Food Texture Acceptance, Sensory Sensitivity, and Food Neophobia in Children and Their Parents

(2021) Maddalena Cappellotto et al.   Foods

Item analysis of the Eating Assessment Tool (EAT-10) by the Rasch model: a secondary analysis of cross-sectional survey data obtained among community-dwelling elders

(2020) Tina Hansen et al.   Health and Quality of Life Outcomes

Unseen food images capture the attention of hungry viewers: Evidence from event-related potentials

(2020) A. Ilse et al.   APPETITE

Perception and liking of yogurts with different degrees of granularity in relation to ethnicity, preferred oral processing and lingual tactile acuity

(2020) Jing Liu et al.   FOOD QUALITY AND PREFERENCE

The Effect of Oral Tactile Sensitivity on Texture Perception and Mastication Behavior

(2019) Grace E. Shupe et al.   JOURNAL OF TEXTURE STUDIES

The contribution of texture contrasts and combinations to food acceptance across cultures

(2019) Robert Pellegrino et al.   JOURNAL OF TEXTURE STUDIES

Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors

(2019) Camilla Cattaneo et al.   FOOD QUALITY AND PREFERENCE

Individual differences in texture preferences among European children: Development and validation of the Child Food Texture Preference Questionnaire (CFTPQ)

(2019) M. Laureati et al.   FOOD QUALITY AND PREFERENCE

Liking of food textures and its relationship with oral physiological parameters and mouth‐behavior groups

(2019) Sophia Kim et al.   JOURNAL OF TEXTURE STUDIES

Tastiness but not healthfulness captures automatic visual attention: Preliminary evidence from an eye-tracking study

(2018) Kosuke Motoki et al.   FOOD QUALITY AND PREFERENCE

Characterization of Oral Tactile Sensitivity and Masticatory Performance Across Adulthood

(2018) Grace E. Shupe et al.   JOURNAL OF TEXTURE STUDIES

Lingual tactile sensitivity: effect of age group, sex, and fungiform papillae density

(2017) Ronald G. Bangcuyo et al.   EXPERIMENTAL BRAIN RESEARCH

Food texture assessment and preference based on Mouth Behavior

(2016) Melissa Jeltema et al.   FOOD QUALITY AND PREFERENCE

Picky/fussy eating in children: Review of definitions, assessment, prevalence and dietary intakes

(2015) Caroline M. Taylor et al.   APPETITE

Eating behaviour explains differences between individuals in dynamic texture perception of sausages

(2015) Marine Devezeaux de Lavergne et al.   FOOD QUALITY AND PREFERENCE

Familiarity and liking playing a role on the perception of trained panelists: A cross-cultural study on teas

(2015) Young-Kyung Kim et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of the Sensory Correlation between Touch Sensitivity and the Capacity to Discriminate Viscosity

(2015) Tugba Aktar et al.   JOURNAL OF SENSORY STUDIES

Tactile Sensitivity and Capability of Soft-Solid Texture Discrimination

(2015) Tugba Aktar et al.   JOURNAL OF TEXTURE STUDIES

Model for understanding consumer textural food choice

(2015) Melissa Jeltema et al.   Food Science & Nutrition

Determining Children's Perceptions, Opinions and Attitudes for Sliced Sandwich Breads

(2014) M.G. Jervis et al.   JOURNAL OF SENSORY STUDIES

The 9-point hedonic scale and hedonic ranking in food science: some reappraisals and alternatives

(2014) Sukanya Wichchukit et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Food neophobia associates with lower dietary quality and higher BMI in Finnish adults

(2014) Antti J Knaapila et al.   PUBLIC HEALTH NUTRITION

A cross-cultural study using Napping®: Do Korean and French consumers perceive various green tea products differently?

(2013) Young-Kyung Kim et al.   FOOD RESEARCH INTERNATIONAL

Investigation of the freely available easy-to-use software ‘EZR’ for medical statistics

(2012) Y Kanda   BONE MARROW TRANSPLANTATION

Lingual tactile acuity and food texture preferences among children and their mothers

(2012) Laura D. Lukasewycz et al.   FOOD QUALITY AND PREFERENCE

Mechanisms of Selective Attention: Response Enhancement, Noise Reduction, and Efficient Pooling of Sensory Responses

(2011) John T. Serences   NEURON

All I saw was the cake. Hunger effects on attentional capture by visual food cues

(2009) Richard M. Piech et al.   APPETITE

Attentional bias for craving-related (chocolate) food cues.

(2009) Eva Kemps et al.   EXPERIMENTAL AND CLINICAL PSYCHOPHARMACOLOGY

Temporal dominance of sensations and sensory profiling: A comparative study

(2008) D. Labbe et al.   FOOD QUALITY AND PREFERENCE

Cognitive versus stimulus-response theories of learning

(2008) P. C. HOLLAND   LEARNING & BEHAVIOR