Are consumers willing to pay for a product processed by emerging technologies? The case of chocolate milk drink processed by cold plasma

Are ohmic heating-treated whey dairy beverages an innovation? Insights of the Q methodology

(2020) Lorena O. Coimbra et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

An intra‐cultural investigation in Brazil using Coalho cheese and preferred attribute elicitation

(2019) Eveline K. B. Soares et al.   JOURNAL OF SENSORY STUDIES

Consumers' willingness to buy innovative traditional food products: The case of extra-virgin olive oil extracted by ultrasound

(2018) Luigi Roselli et al.   FOOD RESEARCH INTERNATIONAL

Exploration of gender differences in bottled mineral water consumption: A projective study of consumer's perception in Brazil

(2018) Marcelo H. S. Pacheco et al.   JOURNAL OF SENSORY STUDIES

Recent developments in cold plasma decontamination technology in the food industry

(2018) Ronit Mandal et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

(2018) N.N. Misra et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Guava flavored whey-beverage processed by cold plasma: Physical characteristics, thermal behavior and microstructure

(2018) Marcello R. Silveira et al.   FOOD RESEARCH INTERNATIONAL

Chocolate milk drink processed by cold plasma technology: Physical characteristics, thermal behavior and microstructure

(2018) Nathália M. Coutinho et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Processing chocolate milk drink by low-pressure cold plasma technology

(2018) Nathalia M. Coutinho et al.   FOOD CHEMISTRY

Visual elements of packaging shaping healthiness evaluations of consumers: The case of olive oil

(2017) Carla Cavallo et al.   JOURNAL OF SENSORY STUDIES

Food technology neophobia and consumer attitudes toward foods produced by new and conventional technologies: A case study in Brazil

(2015) Márcia C.T.R. Vidigal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Perfil sensorial e aceitação de bebida láctea achocolatada

(2010) Sérgio Bertelli Pflanzer et al.   Food Science and Technology

Construction and validation of a psychometric scale to measure consumers’ fears of novel food technologies: The food technology neophobia scale

(2008) D.N. Cox et al.   FOOD QUALITY AND PREFERENCE