Topic: appearance (quality) and consumer surveys

1. Sensory characteristics and consumer preference for chicken meat in Guinea.

Article Title:: Poultry science.
Author:: Sow, T.M.A.
View in NAL's Catalog:: IND44425565
Format:: Article

2. 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

3. Relationship between consumer ranking of lamb colour and objective measures of colour

Article Title:: Meat science.
Author:: Khliji, S.
View in NAL's Catalog:: IND44348519
Format:: Electronic

4. 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

5. Classification of pre-sliced pork and Turkey ham qualities based on image colour and textural features and their relationships with consumer responses

Article Title:: Meat science.
Author:: Iqbal, Abdullah
View in NAL's Catalog:: IND44313625
Format:: Electronic

6. 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

7. 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

8. 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

9. Impact of ornamental native plants in the Argentinean floriculture sector: a field trial survey on Calibrachoa selected clones.

Article Title:: Acta horticulturae.
Author:: Villanova, I.
View in NAL's Catalog:: IND44194241
Format:: Article

10. 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

11. 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

12. 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

13. 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

14. 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

15. Consumer acceptance of roasted peanuts affected by storage temperature and humidity conditions

Article Title:: Food science and technology.
Author:: Lee, C.M.
View in NAL's Catalog:: IND43938653
Format:: Electronic

16. 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

17. Appearance wood products and psychological well-being.

Article Title:: Wood and fiber science : journal of the Society of Wood Science and Technology.
Author:: Rice, J.
View in NAL's Catalog:: IND43873297
Format:: Article

18. 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

19. French and Vietnamese: How do they describe texture characteristics of the same food? A case study with jellies

Article Title:: Food quality and preference.
Author:: Blancher, G.
View in NAL's Catalog:: IND43859738
Format:: Electronic

20. Determination of relevant sensory properties of pounded yams (Dioscorea spp.) using a locally based descriptive analysis methodology

Article Title:: Food quality and preference.
Author:: Nindjin, C.
View in NAL's Catalog:: IND43848865
Format:: Electronic

21. 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

22. International preferences for pork appearance: II. Factors influencing consumer choice

Article Title:: Food quality and preference.
Author:: Ngapo, T.M.
View in NAL's Catalog:: IND43846599
Format:: Electronic

23. 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

24. Comparing sensory methods for the optimisation of mango gel snacks

Article Title:: Food quality and preference.
Author:: Ekpong, A.
View in NAL's Catalog:: IND43837586
Format:: Electronic

25. Effect of carbon monoxide and high oxygen modified atmosphere packaging and phosphate enhanced, case-ready pork chops

Article Title:: Meat science.
Author:: Wicklund, R.A.
View in NAL's Catalog:: IND43832878
Format:: Electronic

26. 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

27. Sensory evaluation and marketing: measurement of a consumer concept

Article Title:: Food quality and preference.
Author:: Lee, H.S.
View in NAL's Catalog:: IND43805132
Format:: Electronic

28. Number of consumers necessary for sensory acceptability tests

Article Title:: Food quality and preference.
Author:: Hough, G.
View in NAL's Catalog:: IND43802718
Format:: Electronic

29. Consumer-guided development of a peanut butter tart: Implications for successful product development

Article Title:: Food quality and preference.
Author:: McWatters, K.H.
View in NAL's Catalog:: IND43802716
Format:: Electronic

30. British consumers preferred fatness levels in beef: Surveys from 1955, 1982 and 2002

Article Title:: Food quality and preference.
Author:: Ngapo, T.M.
View in NAL's Catalog:: IND43802657
Format:: Electronic

31. 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

32. 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

33. Effect of meat appearance on consumer preferences for pork chops in Greece and Cyprus.

Article Title:: Meat science.
Author:: Fortomaris, P.
View in NAL's Catalog:: IND43781117
Format:: Article

34. 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

35. Consumer-based optimization of peanut-chocolate bar using response surface methodology.

Article Title:: Journal of food processing and preservation.
Author:: San Juan, E.M.
View in NAL's Catalog:: IND43745991
Format:: Article

36. Sensory characteristics of viniagrettes with tropical spices.

Article Title:: Foodservice research international.
Author:: Fridie, M.
View in NAL's Catalog:: IND43737532
Format:: Article

37. 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

38. 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

39. Brining of cod fillets: effects of phosphate, salt, glucose, ascorbate and starch on yield, sensory quality and consumers liking.

Article Title:: Lebensmittel-Wissenschaft und - Technologie. Food science and technology.
Author:: Esaiassen, M.
View in NAL's Catalog:: IND43702639
Format:: Article

40. Sensory benefits, emotions and usage patterns for olives: using Internet-based conjoint analysis and segmentation to understand patterns of response.

Article Title:: Food quality and preference.
Author:: Moskowitz, H.
View in NAL's Catalog:: IND43682941
Format:: Article

41. Baking performance and consumer acceptability of raw and extruded cowpea flour breads.

Article Title:: Journal of food quality.
Author:: McWatters, K.H.
View in NAL's Catalog:: IND43674637
Format:: Article

42. 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

43. 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

44. 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

45. 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

46. 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

47. 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

48. Consumer acceptability, sensory and instrumental analysis of peanut soy spreads.

Article Title:: Journal of food quality.
Author:: Dubost, N.J.
View in NAL's Catalog:: IND43637034
Format:: Article

49. 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

50. Explorations of the functional relations between image and sensory attributes of soup.

Article Title:: Food quality and preference.
Author:: Moskowitz, H.R.
View in NAL's Catalog:: IND23334363
Format:: Article

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1. Sensory characteristics and consumer preference for chicken meat in Guinea.

2. The Appeal of Biodegradable Packaging to Floral Consumers.

3. Relationship between consumer ranking of lamb colour and objective measures of colour

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

5. Classification of pre-sliced pork and Turkey ham qualities based on image colour and textural features and their relationships with consumer responses

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

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

8. Consumer freshness perceptions of breads, biscuits and cakes

9. Impact of ornamental native plants in the Argentinean floriculture sector: a field trial survey on Calibrachoa selected clones.

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

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

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

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

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

15. Consumer acceptance of roasted peanuts affected by storage temperature and humidity conditions

16. Market segment analysis to target young adult wine drinkers

17. Appearance wood products and psychological well-being.

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

19. French and Vietnamese: How do they describe texture characteristics of the same food? A case study with jellies

20. Determination of relevant sensory properties of pounded yams (Dioscorea spp.) using a locally based descriptive analysis methodology

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

22. International preferences for pork appearance: II. Factors influencing consumer choice

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

24. Comparing sensory methods for the optimisation of mango gel snacks

25. Effect of carbon monoxide and high oxygen modified atmosphere packaging and phosphate enhanced, case-ready pork chops

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

27. Sensory evaluation and marketing: measurement of a consumer concept

28. Number of consumers necessary for sensory acceptability tests

29. Consumer-guided development of a peanut butter tart: Implications for successful product development

30. British consumers preferred fatness levels in beef: Surveys from 1955, 1982 and 2002

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

32. Importance and consumer perception of freshness of apples

33. Effect of meat appearance on consumer preferences for pork chops in Greece and Cyprus.

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

35. Consumer-based optimization of peanut-chocolate bar using response surface methodology.

36. Sensory characteristics of viniagrettes with tropical spices.

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

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

39. Brining of cod fillets: effects of phosphate, salt, glucose, ascorbate and starch on yield, sensory quality and consumers liking.

40. Sensory benefits, emotions and usage patterns for olives: using Internet-based conjoint analysis and segmentation to understand patterns of response.

41. Baking performance and consumer acceptability of raw and extruded cowpea flour breads.

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

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

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

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

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

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

48. Consumer acceptability, sensory and instrumental analysis of peanut soy spreads.

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

50. Explorations of the functional relations between image and sensory attributes of soup.