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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

21. Two-step procedure for classifying consumers in a L-structured data context

Article Title:
Food quality and preference.
Author:
Endrizzi, Isabella
View in NAL's Catalog:
IND44318709
Format:
Electronic

22. Estimating individual preferences with flexible discrete-choice-models

Article Title:
Food quality and preference.
Author:
Ortúzar, Juan de Dios
View in NAL's Catalog:
IND44318707
Format:
Electronic

23. Sensory attributes that drive consumer acceptability of dry-cured ham and convergence with trained sensory data

Article Title:
Meat science.
Author:
Resano, H.
View in NAL's Catalog:
IND44313609
Format:
Electronic

24. A new approach to product set selection and segmentation in preference mapping

Article Title:
Food quality and preference.
Author:
Johansen, Susanne Bølling
View in NAL's Catalog:
IND44298035
Format:
Electronic

25. Development of a method to measure consumer emotions associated with foods

Article Title:
Food quality and preference.
Author:
King, Silvia C.
View in NAL's Catalog:
IND44298032
Format:
Electronic

26. Recruitment and training of a sensory expert panel to measure the touch of beverage packages: Issue and methods employed

Article Title:
Food quality and preference.
Author:
Lefebvre, A.
View in NAL's Catalog:
IND44295096
Format:
Electronic

27. Sensory characterization of dry-cured ham using free-choice profiling

Article Title:
Food quality and preference.
Author:
Guardia, M. Dolors
View in NAL's Catalog:
IND44295095
Format:
Electronic

28. Restricted unfolding: Preference analysis with optimal transformations of preferences and attributes

Article Title:
Food quality and preference.
Author:
Busing, Frank M.T.A.
View in NAL's Catalog:
IND44295079
Format:
Electronic

29. Designing and testing of an Arabic version of the hedonic scale for use in acceptability tests

Article Title:
Food quality and preference.
Author:
Daroub, Hamza
View in NAL's Catalog:
IND44295071
Format:
Electronic

30. Acceptance of calorie-reduced yoghurt: Effects of sensory characteristics and product information

Article Title:
Food quality and preference.
Author:
Johansen, Susanne Bolling
View in NAL's Catalog:
IND44295069
Format:
Electronic

31. Consumers' quality perception of national branded, national store branded, and imported store branded beef

Article Title:
Meat science.
Author:
Banović, Marija
View in NAL's Catalog:
IND44272773
Format:
Electronic

32. Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature

Article Title:
Meat science.
Author:
Moeller, S.J.
View in NAL's Catalog:
IND44272755
Format:
Electronic

33. Determinants of consumer interest in fuel economy: Lessons for strengthening the conservation argument

Article Title:
Biomass and bioenergy.
Author:
Popp, Michael
View in NAL's Catalog:
IND44266142
Format:
Electronic

34. Consumers' preferences for Iberian dry-cured ham and the influence of mast feeding: An application of conjoint analysis in Spain

Article Title:
Meat science.
Author:
Mesías, Francisco J.
View in NAL's Catalog:
IND44265145
Format:
Electronic

35. Hay harvesting services respond to market trends

Article Title:
California agriculture.
Author:
Blank, Steven
View in NAL's Catalog:
IND44241910
Format:
Electronic

36. Effect of the region of origin on the perceived quality of olive oil: An experimental approach using a control group

Article Title:
Food quality and preference.
Author:
Dekhili, S.
View in NAL's Catalog:
IND44238028
Format:
Electronic

37. Consumer rejection threshold for 1,8-cineole (eucalyptol) in Australian red wine

Article Title:
Food quality and preference.
Author:
Saliba, Anthony J.
View in NAL's Catalog:
IND44238025
Format:
Electronic

38. Establishing tenderness thresholds of Venezuelan beef steaks using consumer and trained sensory panels

Article Title:
Meat science.
Author:
Rodas-González, A.
View in NAL's Catalog:
IND44232889
Format:
Electronic

39. Demand for non-timber forest products: Surveys of urban consumers and sellers in Switzerland

Article Title:
Forest policy and economics.
Author:
Kilchling, Petra
View in NAL's Catalog:
IND44227150
Format:
Electronic

40. Consumers' acceptability and actual choice. An exploratory research on cured ham in Spain

Article Title:
Food quality and preference.
Author:
Resano, H.
View in NAL's Catalog:
IND44200506
Format:
Electronic

41. Cross-category innovativeness as a source of new product ideas: Consumers' perceptions of over-the-counter pharmacological beverages

Article Title:
Food quality and preference.
Author:
Bogue, Joe
View in NAL's Catalog:
IND44200503
Format:
Electronic

42. Radiofrequency inactivation of oxidative food enzymes in model systems and apple derivatives

Article Title:
Food research international.
Author:
Manzocco, Lara
View in NAL's Catalog:
IND44191843
Format:
Electronic

43. Beef quality perception at the point of purchase: A study from Portugal

Article Title:
Food quality and preference.
Author:
Banovic, Marija
View in NAL's Catalog:
IND44191822
Format:
Electronic

44. Wine purchase decisions and consumption behaviours: Insights from a probability sample drawn in Auckland, New Zealand

Article Title:
Food quality and preference.
Author:
Jaeger, Sara R.
View in NAL's Catalog:
IND44191819
Format:
Electronic

45. A new method for differentiating the androstenone sensitivity among consumers

Article Title:
Food quality and preference.
Author:
Lunde, K.
View in NAL's Catalog:
IND44191817
Format:
Electronic

46. Determining optimum ripening time of fruits by applying survival analysis statistics to consumer data

Article Title:
Food quality and preference.
Author:
Garitta, Lorena
View in NAL's Catalog:
IND44174912
Format:
Electronic

47. Validation of a degree of difference (DOD) cut-off point using cross-cultural insight for quality purposes

Article Title:
Food quality and preference.
Author:
Michon, C.
View in NAL's Catalog:
IND44174908
Format:
Electronic

48. From sensory marketing to sensory design: How to drive formulation using consumers' input

Article Title:
Food quality and preference.
Author:
Raz, C.
View in NAL's Catalog:
IND44174907
Format:
Electronic

49. Preference segments: A deeper understanding of consumer acceptance or a serving order effect

Article Title:
Food quality and preference.
Author:
Hottenstein, Annette W.
View in NAL's Catalog:
IND44174904
Format:
Electronic

50. Consumer valuation of functional foods and nutraceuticals in Canada. A conjoint study using probiotics

Article Title:
Appetite.
Author:
Hailu, Getu
View in NAL's Catalog:
IND44172966
Format:
Electronic