Topic: perceptions (cognitive) and appearance (quality)

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. Environmental attributes of wood products: context and relevance for U.S. architects.

Article Title:: Forest products journal.
Author:: Wagner, E.R.
View in NAL's Catalog:: IND43722584
Format:: Article

8. 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

9. 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

10. Visual scoring of clots in foremilk.

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

11. Modeling changes of sensory attributes for individual and mixed fresh-cut leafy vegetables.

Article Title:: Postharvest biology and technology.
Author:: Piagentini, A.M.
View in NAL's Catalog:: IND43778900
Format:: Article

12. Do you like the sight or the feel of milk in coffee? Ecology and effortful attention in differential acuity and preference for sensed effects of milk substitute in vended coffee

Article Title:: Appetite.
Author:: Richardson-Harman, N.J.
View in NAL's Catalog:: IND43828584
Format:: Electronic

13. 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

14. 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

15. Linking product offering to consumer needs; inclusion of credence attributes and the influences of product features

Article Title:: Food quality and preference.
Author:: Heuvel, T. van den
View in NAL's Catalog:: IND43848847
Format:: Electronic

16. Evaluation of factors affecting the food consumption levels of inpatients in a Turkish armed forces training hospital

Article Title:: Food quality and preference.
Author:: Sahin, B.
View in NAL's Catalog:: IND43859737
Format:: Electronic

17. 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

18. 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

19. 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

20. 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

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22 Search Results

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

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

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

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

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

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

7. Environmental attributes of wood products: context and relevance for U.S. architects.

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

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

10. Visual scoring of clots in foremilk.

11. Modeling changes of sensory attributes for individual and mixed fresh-cut leafy vegetables.

12. Do you like the sight or the feel of milk in coffee? Ecology and effortful attention in differential acuity and preference for sensed effects of milk substitute in vended coffee

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

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

15. Linking product offering to consumer needs; inclusion of credence attributes and the influences of product features

16. Evaluation of factors affecting the food consumption levels of inpatients in a Turkish armed forces training hospital

17. Market segment analysis to target young adult wine drinkers

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

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

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

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22 Search Results

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

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

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

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

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

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

7. Environmental attributes of wood products: context and relevance for U.S. architects.

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

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

10. Visual scoring of clots in foremilk.

11. Modeling changes of sensory attributes for individual and mixed fresh-cut leafy vegetables.

12. Do you like the sight or the feel of milk in coffee? Ecology and effortful attention in differential acuity and preference for sensed effects of milk substitute in vended coffee

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

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

15. Linking product offering to consumer needs; inclusion of credence attributes and the influences of product features

16. Evaluation of factors affecting the food consumption levels of inpatients in a Turkish armed forces training hospital

17. Market segment analysis to target young adult wine drinkers

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

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

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