| Understanding perceptions and beliefs about different types of fermented milks through the application of projective techniques: A case study using Haire's shopping list and free word association |
16 |
| Exploration of gender differences in bottled mineral water consumption: A projective study of consumer's perception in Brazil |
13 |
| Effect of enological tannin addition on astringency subqualities and phenolic content of red wines |
12 |
| Willingness to eat an insect based product and impact on brand equity: A global perspective |
11 |
| Natural: A $75 billion word with no definition-Why not? |
8 |
| Lexicon for multiparameter texture assessment of snack and snack-like foods in English, Spanish, Chinese, and Hindi |
8 |
| Exploring the perception of Mexican urban consumers toward functional foods using the Free Word Association technique |
7 |
| Lexicon development for the sensory description of rye bread |
6 |
| Understanding implicit and explicit consumer desires for protein bars, powders, and beverages |
6 |
| Influence of information received by the consumer on the sensory perception of processed orange juice |
6 |
| Temporal dominance of sensations, emotions, and temporal liking measured in a bar for two similar wines using a multi-sip approach |
6 |
| Evaluation of consumers' perception regarding frankfurter sausages with different healthiness attributes |
5 |
| Sensory characterization of Nile tilapia croquettes enriched with flaxseed flour using free-choice profiling and common components and specific weights analysis |
5 |
| Can information positively influence familiarity and acceptance of a novel ethnic food? A case study of Korean traditional foods for Malaysian consumers |
5 |
| The influence of packaging on consumers' quality perception of carrots |
5 |
| Korean consumers' acceptability of commercial food products and usage of the 9-point hedonic scale |
5 |
| Identification of sensory characteristics that drive consumer preferences of commercially mass-produced doenjang in Korea |
5 |
| Impact of food retailer branding on expectation generation and liking |
5 |
| Data analyses of a multiple-samples sensory ranking test and its duplicated test: A review |
5 |
| Understanding consumer's perception and acceptance of bologna sausages with reduced sodium content and/or omega-3 addition through conjoint analysis and focus group |
5 |
| Sensory product characterization by consumers using check-all-that-apply questions: Investigations linked to term development using kiwifruit as a case study |
4 |
| External preference mapping: A guide for a consumer-driven approach to apple breeding |
4 |
| Crossmodal contributions to the perception of piquancy/spiciness |
4 |
| Aroma and flavor characteristics of commercial Chinese traditional bacon from different geographical regions |
4 |
| The influence of audiovisual stimuli cuing temperature, carbonation, and color on the categorization of freshness in beverages |
4 |
| Use of experienced panelists and the projective mapping task in comparison to trained panelists and naive consumers |
4 |
| Molecularly diverse odors advance olfactory threshold testing |
4 |
| Packaging texture influences product taste and consumer satisfaction |
4 |
| Impact of consumer associations, emotions, and appropriateness for use on food acceptability: A CATA and liking evaluation of vegetable and berry beverages |
4 |
| Comparison of Quantitative Descriptive Analysis to the Napping methodology with and without product training |
4 |
| Use of rating scales versus check-all-that-apply ballots in quantifying strain-specific Cannabis aroma |
3 |
| Effects of aging on taste thresholds: A case of Asian people |
3 |
| Temporal profiling of simplified lemonade using temporal dominance of sensations and temporal check-all-that-apply |
3 |
| A comparison of RATA questions with descriptive analysis: Insights from three studies with complex/similar products |
3 |
| Sensory profile, consumer acceptance, and physicochemical properties of pan bread made with imported or domestic commercial wheat flour |
3 |
| Partial projective mapping and ultra-flash profile with and without red light: A case study with white wine |
3 |
| Correlating physiochemical quality characteristics to consumer hedonic perception of traditional Doenjang (fermented soybean paste) in Korea |
3 |
| Perfume experts' perceptions of body odors: Toward a new lexicon for body odor description |
3 |
| Dose-response functions and methodological insights for sensory tests with astringent stimuli |
3 |
| Sweeter together? Assessing the combined influence of product-related and contextual factors on perceived sweetness of fruit beverages |
3 |
| QIM, CATA, and Word Association methods for quality assessment of flathead gray mullet (Mugil cephalus): Going beyond the trained panel |
2 |
| Predicting children's food choice using check-all-that-apply questions |
2 |
| Check-all-that-applies as an alternative for descriptive analysis to establish flavors driving liking in strawberries |
2 |
| Development of a lexicon for red sufu |
2 |
| Data approximation strategies between generalized line scales and the influence of labels and spacing |
2 |
| Factors explaining individual differences in taste sensitivity and taste modality recognition among Finnish adults |
2 |
| How can previous knowledge about food science/technology and received information affect consumer perception of processed orange juice? |
2 |
| Sensory analysis of honey using Flash profile: A cross-cultural comparison of Greek and Chinese panels |
2 |
| Factors influencing food choices of Malawian consumers: A food choice questionnaire approach |
2 |
| Consumers' hedonic liking of different labeled and conventional food products in Slovenia |
2 |
