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There are 69571 results for: content related to: Impact of Label Information on Consumer Assessment of Soy-enhanced Tomato Juice

  1. Applying a Mixture Design for Consumer Optimization of Black Cherry, Concord Grape and Pomegranate Juice Blends

    Journal of Sensory Studies

    Volume 28, Issue 2, April 2013, Pages: 102–112, Lydia J.R. Lawless, Renee T. Threlfall, Jean-François Meullenet and Luke R. Howard

    Version of Record online : 4 FEB 2013, DOI: 10.1111/joss.12026

  2. SENSORY ATTRIBUTES AND CONSUMER ACCEPTANCE OF SWEET POTATO CULTIVARS WITH VARYING FLESH COLORS

    Journal of Sensory Studies

    Volume 27, Issue 1, February 2012, Pages: 59–69, P.P. LEKSRISOMPONG, M.E. WHITSON, V.D. TRUONG and M.A. DRAKE

    Version of Record online : 10 JAN 2012, DOI: 10.1111/j.1745-459X.2011.00367.x

  3. MARGARINE: THE DRIVERS OF LIKING AND IMAGE

    Journal of Sensory Studies

    Volume 16, Issue 1, February 2001, Pages: 53–72, HOWARD R. MOSKOWITZ

    Version of Record online : 11 MAY 2007, DOI: 10.1111/j.1745-459X.2001.tb00290.x

  4. Sensory preferences among general Japanese consumers and physicochemical evaluation of deep-fried peanuts

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 10, August 2014, Pages: 2030–2039, Atsushi Miyagi and Yoshihiro Ogaki

    Version of Record online : 31 JAN 2014, DOI: 10.1002/jsfa.6521

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    Parents’ and Children's Acceptance of Skim Chocolate Milks Sweetened by Monk Fruit and Stevia Leaf Extracts

    Journal of Food Science

    Volume 80, Issue 5, May 2015, Pages: S1083–S1092, X.E. Li, K. Lopetcharat and M.A. Drake

    Version of Record online : 6 APR 2015, DOI: 10.1111/1750-3841.12835

  6. Identifying Product Attributes and Consumer Attitudes that Impact Willingness to pay for a Nutraceutical-Rich Juice Product

    Journal of Sensory Studies

    Volume 30, Issue 2, April 2015, Pages: 156–168, L.J.R. Lawless, A.C. Drichoutis, R.M. Nayga Jr, R.T. Threlfall and J.F. Meullenet

    Version of Record online : 16 APR 2015, DOI: 10.1111/joss.12148

  7. You have free access to this content
    QUESTIONNAIRE PRACTICE: WHAT HAPPENS WHEN THE JAR SCALE IS PLACED BETWEEN TWO “OVERALL” ACCEPTANCE SCALES?

    Journal of Sensory Studies

    Volume 23, Issue 1, February 2008, Pages: 136–147, MAXIMO GACULA JR, PURNIMA MOHAN, JIN FALLER, LANA POLLACK and HOWARD R. MOSKOWITZ

    Version of Record online : 1 FEB 2008, DOI: 10.1111/j.1745-459X.2007.00147.x

  8. Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 10, August 2014, Pages: 2124–2132, Enrico Valli, Alessandra Bendini, Martin Popp and Annette Bongartz

    Version of Record online : 28 JAN 2014, DOI: 10.1002/jsfa.6535

  9. Correlating Consumer Perception and Consumer Acceptability of Traditional Doenjang in Korea

    Journal of Food Science

    Volume 79, Issue 11, November 2014, Pages: S2330–S2336, Mina K. Kim and Kwang-Geun Lee

    Version of Record online : 13 OCT 2014, DOI: 10.1111/1750-3841.12676

  10. Applications of Discriminant and Logistic Regression Analysis for Consumer Acceptance and Consumer-Oriented Product Optimization Study

    Accelerating New Food Product Design and Development

    Witoon Prinyawiwatkul, Penkwan Chompreeda, Pages: 271–295, 2007

    Published Online : 30 NOV 2007, DOI: 10.1002/9780470277621.ch16

  11. CONSUMER ACCEPTANCE AND PURCHASE INTENT OF A NOVEL LOW-FAT SUGAR-FREE SHERBET CONTAINING SOY PROTEIN

    Journal of Food Quality

    Volume 33, Issue s1, September 2010, Pages: 27–41, J. WALKER, C.A. BOENEKE, S. SRIWATTANA, J.A. HERRERA-CORREDOR and W. PRINYAWIWATKUL

    Version of Record online : 6 APR 2010, DOI: 10.1111/j.1745-4557.2010.00300.x

  12. Optimisation of wheat flour-based sponge cake formulation containing tapioca starch and xanthan gum

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 532–540, Busarawan Chaiya, Rungnaphar Pongsawatmanit and Witoon Prinyawiwatkul

    Version of Record online : 26 NOV 2014, DOI: 10.1111/ijfs.12706

  13. COMPARISON OF ATTRIBUTE LIKING AND JAR SCALES TO EVALUATE THE ADEQUACY OF SENSORY ATTRIBUTES OF MILK DESSERTS

    Journal of Sensory Studies

    Volume 24, Issue 5, October 2009, Pages: 664–676, GASTÓN ARES, CECILIA BARREIRO and ANA GIMÉNEZ

    Version of Record online : 11 SEP 2009, DOI: 10.1111/j.1745-459X.2009.00232.x

  14. Influence of Functional and Diet/Light Claims on Chocolate Dairy Dessert Consumers' Evaluations: Bilinear and Multilinear Decomposition Methods

    Journal of Sensory Studies

    Volume 30, Issue 5, October 2015, Pages: 349–359, E. C. Morais, A. C. M. Pinheiro, C. A. Nunes and H. M. A. Bolini

    Version of Record online : 3 AUG 2015, DOI: 10.1111/joss.12149

  15. Influence of Sample Presentation Protocol on the Results of Consumer Tests

    Journal of Sensory Studies

    Volume 29, Issue 3, June 2014, Pages: 219–232, A.L. Gutiérrez-Salomón, A. Gámbaro and O. Angulo

    Version of Record online : 20 MAY 2014, DOI: 10.1111/joss.12097

  16. IDENTIFICATION OF DRIVERS OF OVERALL LIKING – DETERMINATION OF RELATIVE IMPORTANCES OF REGRESSOR VARIABLES

    Journal of Sensory Studies

    Volume 26, Issue 4, August 2011, Pages: 245–254, JIAN BI and JULIA CHUNG

    Version of Record online : 29 JUN 2011, DOI: 10.1111/j.1745-459X.2011.00340.x

  17. EVALUATION OF FARMED COD PRODUCTS BY A TRAINED SENSORY PANEL AND CONSUMERS IN DIFFERENT TEST SETTINGS

    Journal of Sensory Studies

    Volume 25, Issue 2, April 2010, Pages: 280–293, KOLBRÚN SVEINSDÓTTIR, EMILÍA MARTINSDÓTTIR, FANNEY THÓRSDÓTTIR, RIAN SCHELVIS, ADRIAAN KOLE and INGA THÓRSDÓTTIR

    Version of Record online : 27 JAN 2010, DOI: 10.1111/j.1745-459X.2009.00257.x

  18. Improvement of Flavor and Viscosity in Hot and Cold Break Tomato Juice and Sauce by Peel Removal

    Journal of Food Science

    Volume 80, Issue 1, January 2015, Pages: S171–S179, Rita Mirondo and Sheryl Barringer

    Version of Record online : 8 DEC 2014, DOI: 10.1111/1750-3841.12725

  19. Consumer Acceptance of Model Soup System with Varying Levels of Herbs and Salt

    Journal of Food Science

    Volume 79, Issue 10, October 2014, Pages: S2098–S2106, Chao Wang, Youngsoo Lee and Soo-Yeun Lee

    Version of Record online : 12 SEP 2014, DOI: 10.1111/1750-3841.12637

  20. Consumer Liking of Fruit Juices with Different Açaí (Euterpe oleracea Mart.) Concentrations

    Journal of Food Science

    Volume 74, Issue 5, June/July 2009, Pages: S171–S176, Sara Sabbe, Wim Verbeke, Rosires Deliza, Virginia M. Matta and Patrick Van Damme

    Version of Record online : 28 APR 2009, DOI: 10.1111/j.1750-3841.2009.01146.x