Format: Electronic / Topic: consumers and consumer preferences

1. Consumer Valuations and Preference Heterogeneity for a Novel Functional Food

Article Title:: Journal of food science.
Author:: Teratanavat, R.
View in NAL's Catalog:: IND43889580
Format:: Electronic

2. A PLS dummy variable approach to assess the impact of jar attributes on liking

Article Title:: Food quality and preference.
Author:: Xiong, R.
View in NAL's Catalog:: IND43802611
Format:: Electronic

3. Urban Areas Prove Profitable for Farmers Selling Directly to Consumers

Article Title:: Amber waves : the economics of food, farming, natural resources, and rural America.
Author:: Vogel, Stephen
View in NAL's Catalog:: IND44445089
Format:: Electronic

4. Identification of variety cycles in food choices: Its’ impact on state-dependence coefficients

Article Title:: Food quality and preference.
Author:: Berne, Carmen
View in NAL's Catalog:: IND44382485
Format:: Electronic

5. Consumer choice of pork chops in Taiwan

Article Title:: Meat science.
Author:: Chen, M.T.
View in NAL's Catalog:: IND44369874
Format:: Electronic

6. Scandinavian consumer preference for beef steaks packed with or without oxygen

Article Title:: Meat science.
Author:: Aaslyng, M.D.
View in NAL's Catalog:: IND44369868
Format:: Electronic

7. Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet-Owens razor shear, and Warner-Bratzler shear force

Article Title:: Meat science.
Author:: Yancey, J.W.S.
View in NAL's Catalog:: IND44369863
Format:: Electronic

8. Investigation of the influence of age, gender and consumption habits on the liking of jam-filled cakes

Article Title:: Food quality and preference.
Author:: Michon, C.
View in NAL's Catalog:: IND44360955
Format:: Electronic

9. Using non-food information to identify food-choice segment membership

Article Title:: Food quality and preference.
Author:: Kornelis, Marcel
View in NAL's Catalog:: IND44360942
Format:: Electronic

10. Consumer preferences for additional ethical attributes of organic food

Article Title:: Food quality and preference.
Author:: Zander, Katrin
View in NAL's Catalog:: IND44360939
Format:: Electronic

11. Study on the influence of age, gender and familiarity with the product on the acceptance of vegetable soups

Article Title:: Food quality and preference.
Author:: Michon, C.
View in NAL's Catalog:: IND44360937
Format:: Electronic

12. Validity and reliability testing of a short questionnaire developed to assess consumers’ use, understanding and perception of food labels

Article Title:: European journal of clinical nutrition.
Author:: Mackison, D.
View in NAL's Catalog:: IND44331591
Format:: Electronic

13. Affective same-different discrimination tests for assessing consumer discriminability between milks with subtle differences

Article Title:: Food quality and preference.
Author:: Chae, Ji Eun
View in NAL's Catalog:: IND44328581
Format:: Electronic

14. Comparison of two sensory profiling techniques based on consumer perception

Article Title:: Food quality and preference.
Author:: Ares, Gaston
View in NAL's Catalog:: IND44328580
Format:: Electronic

15. Alternative methods for combining design variables and consumer preference with information about attitudes and demographics in conjoint analysis

Article Title:: Food quality and preference.
Author:: Naes, T.
View in NAL's Catalog:: IND44328571
Format:: Electronic

16. Influence of three non-sensory factors on consumer choice of functional yogurts over regular ones

Article Title:: Food quality and preference.
Author:: Ares, Gaston
View in NAL's Catalog:: IND44328570
Format:: Electronic

17. Social identification, social representations, and consumer innovativeness in an organic food context: A cross-national comparison

Article Title:: Food quality and preference.
Author:: Bartels, Jos
View in NAL's Catalog:: IND44328568
Format:: Electronic

18. How reliable are the consumers? Comparison of sensory profiles from consumers and experts

Article Title:: Food quality and preference.
Author:: Worch, Thierry
View in NAL's Catalog:: IND44318719
Format:: Electronic

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

Article Title:: Food quality and preference.
Author:: Ares, Gastón
View in NAL's Catalog:: IND44318716
Format:: Electronic

20. Performance and representation of Euclidian Distance Ideal Point Mapping (EDIPM) using a third dimension

Article Title:: Food quality and preference.
Author:: Tubbs, Joshua
View in NAL's Catalog:: IND44318713
Format:: Electronic

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142 Search Results

1. Consumer Valuations and Preference Heterogeneity for a Novel Functional Food

2. A PLS dummy variable approach to assess the impact of jar attributes on liking

3. Urban Areas Prove Profitable for Farmers Selling Directly to Consumers

4. Identification of variety cycles in food choices: Its’ impact on state-dependence coefficients

5. Consumer choice of pork chops in Taiwan

6. Scandinavian consumer preference for beef steaks packed with or without oxygen

7. Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet-Owens razor shear, and Warner-Bratzler shear force

8. Investigation of the influence of age, gender and consumption habits on the liking of jam-filled cakes

9. Using non-food information to identify food-choice segment membership

10. Consumer preferences for additional ethical attributes of organic food

11. Study on the influence of age, gender and familiarity with the product on the acceptance of vegetable soups

12. Validity and reliability testing of a short questionnaire developed to assess consumers’ use, understanding and perception of food labels

13. Affective same-different discrimination tests for assessing consumer discriminability between milks with subtle differences

14. Comparison of two sensory profiling techniques based on consumer perception

15. Alternative methods for combining design variables and consumer preference with information about attitudes and demographics in conjoint analysis

16. Influence of three non-sensory factors on consumer choice of functional yogurts over regular ones

17. Social identification, social representations, and consumer innovativeness in an organic food context: A cross-national comparison

18. How reliable are the consumers? Comparison of sensory profiles from consumers and experts

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

20. Performance and representation of Euclidian Distance Ideal Point Mapping (EDIPM) using a third dimension

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142 Search Results

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1. Consumer Valuations and Preference Heterogeneity for a Novel Functional Food

2. A PLS dummy variable approach to assess the impact of jar attributes on liking

3. Urban Areas Prove Profitable for Farmers Selling Directly to Consumers

4. Identification of variety cycles in food choices: Its’ impact on state-dependence coefficients

5. Consumer choice of pork chops in Taiwan

6. Scandinavian consumer preference for beef steaks packed with or without oxygen

7. Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet-Owens razor shear, and Warner-Bratzler shear force

8. Investigation of the influence of age, gender and consumption habits on the liking of jam-filled cakes

9. Using non-food information to identify food-choice segment membership

10. Consumer preferences for additional ethical attributes of organic food

11. Study on the influence of age, gender and familiarity with the product on the acceptance of vegetable soups

12. Validity and reliability testing of a short questionnaire developed to assess consumers’ use, understanding and perception of food labels

13. Affective same-different discrimination tests for assessing consumer discriminability between milks with subtle differences

14. Comparison of two sensory profiling techniques based on consumer perception

15. Alternative methods for combining design variables and consumer preference with information about attitudes and demographics in conjoint analysis

16. Influence of three non-sensory factors on consumer choice of functional yogurts over regular ones

17. Social identification, social representations, and consumer innovativeness in an organic food context: A cross-national comparison

18. How reliable are the consumers? Comparison of sensory profiles from consumers and experts

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

20. Performance and representation of Euclidian Distance Ideal Point Mapping (EDIPM) using a third dimension