Topic: appearance (quality) and consumer attitudes

1. The Appeal of Biodegradable Packaging to Floral Consumers.

Article Title:: HortScience : a publication of the American Society for Horticultural Science.
Author:: Hall, Charles R.
View in NAL's Catalog:: IND44368531
Format:: Article

2. Art on the plate: Effect of balance and color on attractiveness of, willingness to try and liking for food

Article Title:: Food quality and preference.
Author:: Zellner, Debra A.
View in NAL's Catalog:: IND44360961
Format:: Electronic

3. Eliciting consumers' willingness to pay for organic and welfare-labelled salmon in a non-hypothetical choice experiment

Article Title:: Livestock science.
Author:: Olesen, Ingrid
View in NAL's Catalog:: IND44316646
Format:: Electronic

4. Effect of Storage Temperature for Paddy on Consumer Perception of Cooked Rice.

Article Title:: Cereal chemistry.
Author:: Jang, Eun-Hee
View in NAL's Catalog:: IND44273247
Format:: Article

5. Korean Consumers' View of Genetic Modification of Fruits and Vegetables.

Article Title:: Acta horticulturae.
Author:: Florkowski, W.J.
View in NAL's Catalog:: IND44241691
Format:: Article

6. Consumer freshness perceptions of breads, biscuits and cakes

Article Title:: Food quality and preference.
Author:: Heenan, Samuel P.
View in NAL's Catalog:: IND44200505
Format:: Electronic

7. The sensory quality of fresh bread: Descriptive attributes and consumer perceptions

Article Title:: Food research international.
Author:: Heenan, Samuel P.
View in NAL's Catalog:: IND44191835
Format:: Electronic

8. Customer perception of switch-feel in luxury sports utility vehicles

Article Title:: Food quality and preference.
Author:: Wellings, Tom
View in NAL's Catalog:: IND44174911
Format:: Electronic

9. The effects of interior landscape on satisfaction of visitors in a department store.

Article Title:: Acta horticulturae.
Author:: Kim, S.Y.
View in NAL's Catalog:: IND44109002
Format:: Article

10. Retention of Quality and Nutritional Value of 13 Fresh-Cut Vegetables Treated with Low-Dose Radiation

Article Title:: Journal of food science an official publication of the Institute of Food Technologists.
Author:: Fan, X.
View in NAL's Catalog:: IND44097903
Format:: Electronic

11. Surface Texture of Foods: Perception and Characterization.

Article Title:: Critical reviews in food science and nutrition.
Author:: Chen, J.
View in NAL's Catalog:: IND44094402
Format:: Article

12. Factors Influencing Consumer Preference of Fresh Potato Varieties in Maine.

Article Title:: American journal of potato research : an official publication of the Potato Association of America.
Author:: Jemison, J.M. Jr.
View in NAL's Catalog:: IND44088731
Format:: Article

13. Application of labelled magnitude satiety scale in a linguistically-diverse population

Article Title:: Food quality and preference.
Author:: Zalifah, M.K.
View in NAL's Catalog:: IND44078466
Format:: Electronic

14. Preferences in pear appearance and response to novelty among Australian and New Zealand consumers

Article Title:: Postharvest biology and technology.
Author:: Gamble, J.
View in NAL's Catalog:: IND43889538
Format:: Electronic

15. Market segment analysis to target young adult wine drinkers

Article Title:: Agribusiness : an international journal.
Author:: Thach, E.C.
View in NAL's Catalog:: IND43883169
Format:: Electronic

16. Consumer Interest in Fresh, In-shell Edamame and Acceptance of Edamame-based Patties.

Article Title:: HortScience : a publication of the American Society for Horticultural Science.
Author:: Montri, D.N.
View in NAL's Catalog:: IND43861317
Format:: Article

17. Food-related contextual factors substantially modify the disgust response

Article Title:: Food quality and preference.
Author:: Simpson, J.
View in NAL's Catalog:: IND43848836
Format:: Electronic

18. International preferences for pork appearance: I. Consumer choices

Article Title:: Food quality and preference.
Author:: Ngapo, T.M.
View in NAL's Catalog:: IND43846586
Format:: Electronic

19. Sensory and nutritional quality of dehydrated potato flakes in long-term storage

Article Title:: Journal of food science.
Author:: Neilson, A.P.
View in NAL's Catalog:: IND43835006
Format:: Electronic

20. Sensory properties of whey and soy proteins

Article Title:: Journal of food science.
Author:: Russell, T.A.
View in NAL's Catalog:: IND43835004
Format:: Electronic

21. Implementing a palatability assured critical control point (PACCP) approach to satisfy consumer demands

Article Title:: Meat science.
Author:: Polkinghorne, R.J.
View in NAL's Catalog:: IND43823202
Format:: Electronic

22. Derived attributes as mediators between categorization and acceptance of a new functional drink

Article Title:: Food quality and preference.
Author:: Huotilainen, A.
View in NAL's Catalog:: IND43802640
Format:: Electronic

23. Influence of information on origin and technology on the consumer response: The case of soppressata salami

Article Title:: Food quality and preference.
Author:: Iaccarino, T.
View in NAL's Catalog:: IND43801445
Format:: Electronic

24. Importance and consumer perception of freshness of apples

Article Title:: Food quality and preference.
Author:: Peneau, S.
View in NAL's Catalog:: IND43801432
Format:: Electronic

25. Visual scoring of clots in foremilk.

Article Title:: Journal of dairy research.
Author:: Rasmussen, M.D.
View in NAL's Catalog:: IND43762338
Format:: Article

26. Investigating the concept of meat quality from the consumers' perspective: the case of Greece.

Article Title:: Meat science.
Author:: Krystallis, A.
View in NAL's Catalog:: IND43761399
Format:: Article

27. Consumer acceptability of muffins with flaxseed (Linum usitatissimum).

Article Title:: Journal of food science.
Author:: Ramcharitar, A.
View in NAL's Catalog:: IND43755948
Format:: Article

28. The effect of glass shape on the concentration of polyphenolic compounds and perception of Merlot wine.

Article Title:: Journal of food quality.
Author:: Russell, K.
View in NAL's Catalog:: IND43753278
Format:: Article

29. Consumer perception of the quality of beef resulting from various fattening regimes.

Article Title:: Livestock production science.
Author:: Brunso, K.
View in NAL's Catalog:: IND43723089
Format:: Article

30. The consumer sensory perception of passion-fruit juice using free-choice profiling.

Article Title:: Journal of sensory studies.
Author:: Deliza, R.
View in NAL's Catalog:: IND43715946
Format:: Article

31. Nutritional, physical and sensory characteristics of various chocolate-flavored peanut-soy beverage formulations.

Article Title:: Journal of sensory studies.
Author:: Deshpande, R.P.
View in NAL's Catalog:: IND43712101
Format:: Article

32. Urban consumer preferences and sensory evaluation of locally produced and imported rice in West Africa.

Article Title:: Food quality and preference.
Author:: Tomlins, K.I.
View in NAL's Catalog:: IND43662503
Format:: Article

33. Consumer choice and suggested price for pork as influenced by its appearance, taste and information concerning country of origin and organic pig production.

Article Title:: Meat science.
Author:: Dransfield, E.
View in NAL's Catalog:: IND43656149
Format:: Article

34. The development of a perceived satiety index for military rations.

Article Title:: Food quality and preference.
Author:: Merrill, E.P.
View in NAL's Catalog:: IND43656049
Format:: Article

35. The effect of attribute questions on overall liking ratings.

Article Title:: Food quality and preference.
Author:: Popper, R.
View in NAL's Catalog:: IND43656048
Format:: Article

36. Which juice is 'healthier'? A consumer study of probiotic non-dairy juice drinks.

Article Title:: Food quality and preference.
Author:: Luckow, T.
View in NAL's Catalog:: IND43656024
Format:: Article

37. Consumer choices of pork chops: results from three panels in France.

Article Title:: Food quality and preference.
Author:: Ngapo, T.M.
View in NAL's Catalog:: IND43645605
Format:: Article

38. Consumer perceptions of poultry meat: a qualitative analysis.

Article Title:: Nutrition and food science.
Author:: Kennedy, O.B.
View in NAL's Catalog:: IND43644712
Format:: Article

39. Explaining Danish children's preferences for apples using instrumental, sensory and demographic/behavioural data.

Article Title:: Food quality and preference.
Author:: Thybo, A.K.
View in NAL's Catalog:: IND43614664
Format:: Article

40. Modeling preference of commercial toasted white corn tortilla chips using proportional odds models.

Article Title:: Food quality and preference.
Author:: Meullenet, J.F.
View in NAL's Catalog:: IND23338977
Format:: Article

41. Pork loin color relative to sensory and instrumental tenderness and consumer acceptance.

Article Title:: Meat science.
Author:: Norman, J.L.
View in NAL's Catalog:: IND23338417
Format:: Article

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1. The Appeal of Biodegradable Packaging to Floral Consumers.

2. Art on the plate: Effect of balance and color on attractiveness of, willingness to try and liking for food

3. Eliciting consumers' willingness to pay for organic and welfare-labelled salmon in a non-hypothetical choice experiment

4. Effect of Storage Temperature for Paddy on Consumer Perception of Cooked Rice.

5. Korean Consumers' View of Genetic Modification of Fruits and Vegetables.

6. Consumer freshness perceptions of breads, biscuits and cakes

7. The sensory quality of fresh bread: Descriptive attributes and consumer perceptions

8. Customer perception of switch-feel in luxury sports utility vehicles

9. The effects of interior landscape on satisfaction of visitors in a department store.

10. Retention of Quality and Nutritional Value of 13 Fresh-Cut Vegetables Treated with Low-Dose Radiation

11. Surface Texture of Foods: Perception and Characterization.

12. Factors Influencing Consumer Preference of Fresh Potato Varieties in Maine.

13. Application of labelled magnitude satiety scale in a linguistically-diverse population

14. Preferences in pear appearance and response to novelty among Australian and New Zealand consumers

15. Market segment analysis to target young adult wine drinkers

16. Consumer Interest in Fresh, In-shell Edamame and Acceptance of Edamame-based Patties.

17. Food-related contextual factors substantially modify the disgust response

18. International preferences for pork appearance: I. Consumer choices

19. Sensory and nutritional quality of dehydrated potato flakes in long-term storage

20. Sensory properties of whey and soy proteins

21. Implementing a palatability assured critical control point (PACCP) approach to satisfy consumer demands

22. Derived attributes as mediators between categorization and acceptance of a new functional drink

23. Influence of information on origin and technology on the consumer response: The case of soppressata salami

24. Importance and consumer perception of freshness of apples

25. Visual scoring of clots in foremilk.

26. Investigating the concept of meat quality from the consumers' perspective: the case of Greece.

27. Consumer acceptability of muffins with flaxseed (Linum usitatissimum).

28. The effect of glass shape on the concentration of polyphenolic compounds and perception of Merlot wine.

29. Consumer perception of the quality of beef resulting from various fattening regimes.

30. The consumer sensory perception of passion-fruit juice using free-choice profiling.

31. Nutritional, physical and sensory characteristics of various chocolate-flavored peanut-soy beverage formulations.

32. Urban consumer preferences and sensory evaluation of locally produced and imported rice in West Africa.

33. Consumer choice and suggested price for pork as influenced by its appearance, taste and information concerning country of origin and organic pig production.

34. The development of a perceived satiety index for military rations.

35. The effect of attribute questions on overall liking ratings.

36. Which juice is 'healthier'? A consumer study of probiotic non-dairy juice drinks.

37. Consumer choices of pork chops: results from three panels in France.

38. Consumer perceptions of poultry meat: a qualitative analysis.

39. Explaining Danish children's preferences for apples using instrumental, sensory and demographic/behavioural data.

40. Modeling preference of commercial toasted white corn tortilla chips using proportional odds models.

41. Pork loin color relative to sensory and instrumental tenderness and consumer acceptance.