Topic: appearance (quality) and consumers - OpenAGRICOLA Search Results

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. 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

4. 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

5. 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

6. Sensory Evaluation of Barley Chocolate Chip Cookies by Consumers with Different Demographic Background and Eating Patterns.

Article Title:: Cereal chemistry.
Author:: Omary, Maria Botero
View in NAL's Catalog:: IND44273250
Format:: Article

7. 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

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. 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

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. Development of a sensory quality index for strawberries based on correlation between sensory data and consumer perception

Article Title:: Postharvest biology and technology.
Author:: Ares, Gastón
View in NAL's Catalog:: IND44159333
Format:: Electronic

14. Commercialising New Cultivars Requires a Supply Chain Approach.

Article Title:: Acta horticulturae.
Author:: Hofman, P.J.
View in NAL's Catalog:: IND44103067
Format:: Article

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. Determination of Optimum Concentrations of a Food Ingredient Using Survival Analysis Statistics

Article Title:: Journal of food science.
Author:: Garitta, L.V.
View in NAL's Catalog:: IND43889579
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. 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

19. 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

20. 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

21. 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

22. 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

23. Consumers' Willingness to Pay for the Color of Salmon: A Choice Experiment with Real Economic Incentives

Article Title:: American journal of agricultural economics.
Author:: Alfnes, Frode
View in NAL's Catalog:: IND43843797
Format:: Electronic

24. Examining the relationship between product package colour and product selection in preschoolers

Article Title:: Food quality and preference.
Author:: Marshall, D.
View in NAL's Catalog:: IND43837584
Format:: Electronic

25. 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

26. 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

27. 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

28. 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

29. 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

30. 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

31. Sensory evaluation: age and gender profiling of lite, no-sugar-added vanilla ice creams

Article Title:: Foodservice research international.
Author:: Stokols, Jennifer
View in NAL's Catalog:: IND43796750
Format:: Electronic

32. 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

33. Measuring product differences by sensory analysis: the case of imported and U.S. domestic shrimp.

Article Title:: Foodservice research international.
Author:: Condrasky, M.
View in NAL's Catalog:: IND43769974
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 liking and descriptive analysis of six varieties of organically grown edamame-type soybean.

Article Title:: Food quality and preference.
Author:: Wszelaki, A.L.
View in NAL's Catalog:: IND43755914
Format:: Article

36. Consumer evaluation and quality measurement of fresh-cut slices of 'Fuji,' 'Golden Delicious,' 'GoldRush,' and 'Granny Smith' apples

Article Title:: Postharvest biology and technology.
Author:: Abbott, J.A.
View in NAL's Catalog:: IND43738152
Format:: Electronic

37. Benchmarking value in the pork supply chain: processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into bacon.

Article Title:: Meat science.
Author:: Person, R.C.
View in NAL's Catalog:: IND43681590
Format:: Article

38. Benchmarking value in the pork supply chain: processing and consumer characteristics of hams manufactured from different quality raw materials.

Article Title:: Meat science.
Author:: Person, R.C.
View in NAL's Catalog:: IND43681585
Format:: Article

39. 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

40. 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

41. Determination of consumer acceptance limits to sensory defects using survival analysis.

Article Title:: Food quality and preference.
Author:: Hough, G.
View in NAL's Catalog:: IND43656020
Format:: Article

42. 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

43. 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

44. 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

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Search Results

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

2. The Appeal of Biodegradable Packaging to Floral Consumers.

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

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

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

6. Sensory Evaluation of Barley Chocolate Chip Cookies by Consumers with Different Demographic Background and Eating Patterns.

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

8. Consumer freshness perceptions of breads, biscuits and cakes

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

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. Development of a sensory quality index for strawberries based on correlation between sensory data and consumer perception

14. Commercialising New Cultivars Requires a Supply Chain Approach.

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

16. Determination of Optimum Concentrations of a Food Ingredient Using Survival Analysis Statistics

17. Appearance wood products and psychological well-being.

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

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

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

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

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

23. Consumers' Willingness to Pay for the Color of Salmon: A Choice Experiment with Real Economic Incentives

24. Examining the relationship between product package colour and product selection in preschoolers

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

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

27. Number of consumers necessary for sensory acceptability tests

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

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

30. Importance and consumer perception of freshness of apples

31. Sensory evaluation: age and gender profiling of lite, no-sugar-added vanilla ice creams

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

33. Measuring product differences by sensory analysis: the case of imported and U.S. domestic shrimp.

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

35. Consumer liking and descriptive analysis of six varieties of organically grown edamame-type soybean.

36. Consumer evaluation and quality measurement of fresh-cut slices of 'Fuji,' 'Golden Delicious,' 'GoldRush,' and 'Granny Smith' apples

37. Benchmarking value in the pork supply chain: processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into bacon.

38. Benchmarking value in the pork supply chain: processing and consumer characteristics of hams manufactured from different quality raw materials.

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

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

41. Determination of consumer acceptance limits to sensory defects using survival analysis.

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

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

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