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There are 58765 results for: content related to: Influence of Expectations Created by Label on Consumers Acceptance of U ruguayan Low-Fat Cheeses

  1. Product spaces derived from projective mapping and CATA questions: Influence of replicated assessments and increased number of study participants

    Journal of Sensory Studies

    Volume 31, Issue 5, October 2016, Pages: 373–381, Leticia Vidal, Sara R. Jaeger, Lucía Antúnez, Ana Giménez and Gastón Ares

    Version of Record online : 11 JUL 2016, DOI: 10.1111/joss.12220

  2. You have free access to this content
    Visual elements of packaging shaping healthiness evaluations of consumers: The case of olive oil

    Journal of Sensory Studies

    Volume 32, Issue 1, February 2017, Carla Cavallo and Betina Piqueras-Fiszman

    Version of Record online : 30 JAN 2017, DOI: 10.1111/joss.12246

  3. Evaluation of New Packaging Formats for Dry-Cured Meat Products Using Conjoint Analysis: An Application to Dry-Cured Iberian Ham

    Journal of Sensory Studies

    Volume 28, Issue 3, June 2013, Pages: 238–247, Francisco J. Mesías, Francisco Pulido, Miguel Escribano, Paula Gaspar, Ángel F. Pulido, Alfredo Escribano and Antonio Rodríguez-Ledesma

    Version of Record online : 25 APR 2013, DOI: 10.1111/joss.12040

  4. Can Eye-Tracking Techniques Overcome a Limitation of Conjoint Analysis? Case Study on Healthfulness Perception of Yogurt Labels

    Journal of Sensory Studies

    Volume 28, Issue 5, October 2013, Pages: 370–380, Leticia Vidal, Lucía Antúnez, Alejandra Sapolinski, Ana Giménez, Alejandro Maiche and Gastón Ares

    Version of Record online : 16 OCT 2013, DOI: 10.1111/joss.12062

  5. Determining the Most Influential Sensory Attributes of Nuttiness in Soymilk: A Trial with Korean Consumers using Model Soymilk Systems

    Journal of Sensory Studies

    Volume 30, Issue 5, October 2015, Pages: 425–437, So-Hee Hwang and Jae-Hee Hong

    Version of Record online : 9 OCT 2015, DOI: 10.1111/joss.12176

  6. Influence of Context on Motives Underlying Food Choice

    Journal of Sensory Studies

    Volume 29, Issue 5, October 2014, Pages: 313–324, Leandro Machín, Ana Giménez, Leticia Vidal and Gastón Ares

    Version of Record online : 26 AUG 2014, DOI: 10.1111/joss.12107

  7. Combining Cluster Analysis, Surface Response Methodology and JAR Scales to Increase Consumer Input in Optimizing Acceptability of a High-Protein Soy Dessert

    Journal of Sensory Studies

    Volume 28, Issue 6, December 2013, Pages: 483–494, Carla Arancibia, Sara Bayarri and Elvira Costell

    Version of Record online : 29 NOV 2013, DOI: 10.1111/joss.12073

  8. Cross-Cultural Comparison of Consumer Acceptability of Kimchi with Different Degree of Fermentation

    Journal of Sensory Studies

    Volume 31, Issue 2, April 2016, Pages: 124–134, Seong-Ho Jang, Min-Ji Kim, Juyun Lim and Jae-Hee Hong

    Version of Record online : 17 FEB 2016, DOI: 10.1111/joss.12198

  9. Effect of flour information (origin and organic) and consumer attitude to health and natural product on bread acceptability of Korean consumers

    Journal of Sensory Studies

    Chung-Hong Ha, Soh Min Lee, Eun-Kyung Lee and Kwang-Ok Kim

    Version of Record online : 11 AUG 2017, DOI: 10.1111/joss.12281

  10. Impact of Packaging Characteristics on Consumer Purchase Intention: Instant Coffee in Refill Packs and Glass Jars

    Journal of Sensory Studies

    Volume 30, Issue 3, June 2015, Pages: 169–180, Marcela Lika Kobayashi and Marta de Toledo Benassi

    Version of Record online : 16 APR 2015, DOI: 10.1111/joss.12142

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    Emotional and sensory profiling by children and teenagers: A case study of the check-all-that-apply method on biscuits

    Journal of Sensory Studies

    Volume 32, Issue 1, February 2017, Joachim J. Schouteten, Hans De Steur, Sofie Lagast, Sara De Pelsmaeker and Xavier Gellynck

    Version of Record online : 1 FEB 2017, DOI: 10.1111/joss.12249

  12. Lower Buffet Prices Lead to Less Taste Satisfaction

    Journal of Sensory Studies

    Volume 29, Issue 5, October 2014, Pages: 362–370, David R. Just, Özge Sığırcı and Brian Wansink

    Version of Record online : 24 SEP 2014, DOI: 10.1111/joss.12117

    Corrected by:

    ERRATUM: Lower buffet prices lead to less taste satisfaction

    Vol. 32, Issue 4, Version of Record online: 2 AUG 2017

  13. Assessment of Global and Individual Reproducibility of Projective Mapping with Consumers

    Journal of Sensory Studies

    Volume 29, Issue 1, February 2014, Pages: 74–87, Leticia Vidal, Rafael Silva Cadena, Silvana Correa, Rosa A. Ábalos, Beatriz Gómez, Ana Giménez, Paula Varela and Gastón Ares

    Version of Record online : 13 FEB 2014, DOI: 10.1111/joss.12083

  14. Perfume Odor Categorization: To What Extent Trained Assessors and Consumers Agree?

    Journal of Sensory Studies

    Volume 28, Issue 1, February 2013, Pages: 76–89, Mily Veramendi, Pilar Herencia and Gastón Ares

    Version of Record online : 5 FEB 2013, DOI: 10.1111/joss.12025

  15. Effect of Familiarity on a Cross-Cultural Acceptance of a Sweet Ethnic Food: A Case Study with Korean Traditional Cookie (Yackwa)

    Journal of Sensory Studies

    Volume 29, Issue 2, April 2014, Pages: 110–125, J.H. Hong, H.S. Park, S.J. Chung, L. Chung, S.M. Cha, S. Lê and K.O. Kim

    Version of Record online : 6 MAR 2014, DOI: 10.1111/joss.12087

  16. Characterization of Commercial Rye Bread Based on Sensory Properties, Fluidity Index and Chemical Acidity

    Journal of Sensory Studies

    Volume 31, Issue 4, August 2016, Pages: 283–295, Pernilla Sandvik, Ingela Marklinder, Margaretha Nydahl, Tormod NÆs and Iwona Kihlberg

    Version of Record online : 13 MAY 2016, DOI: 10.1111/joss.12211

  17. The Use of Qualitative Research Methods in Quantitative Science: A Review

    Journal of Sensory Studies

    Volume 29, Issue 4, August 2014, Pages: 234–247, M.G. Jervis and M.A. Drake

    Version of Record online : 24 JUL 2014, DOI: 10.1111/joss.12101

  18. Korean Consumer Evaluation of Various Foods Using Four Different Texture Lexicons

    Journal of Sensory Studies

    Volume 31, Issue 4, August 2016, Pages: 314–327, Juyoung Kim and Jeehyun Lee

    Version of Record online : 30 MAY 2016, DOI: 10.1111/joss.12215

  19. Duo-Trio Difference-Preference Test with Two Replications: Use of Psychological Biases for Measuring Meaningful Preference

    Journal of Sensory Studies

    Volume 30, Issue 3, June 2015, Pages: 211–224, Min-A Kim and Hye-Seong Lee

    Version of Record online : 22 JUL 2015, DOI: 10.1111/joss.12152

  20. You have full text access to this OnlineOpen article
    Development of a “living” lexicon for descriptive sensory analysis of brewed coffee

    Journal of Sensory Studies

    Volume 31, Issue 6, December 2016, Pages: 465–480, Edgar Chambers IV, Karolina Sanchez, Uyen X. T. Phan, Rhonda Miller, Gail V. Civille and Brizio Di Donfrancesco

    Version of Record online : 1 DEC 2016, DOI: 10.1111/joss.12237