Bookmark (0)
Please login to bookmark
Close
Publication date: March 2026
Source: Food Quality and Preference, Volume 137
Author(s): Sara R. Jaeger, Hal MacFie, J. Benedict Lawlor, Laurence Fillion, Nicolas Antille, Andreas Rytz, Anne Hasted
Publication date: March 2026Source: Food Quality and Preference, Volume 137Author(s): Sara R. Jaeger, Hal MacFie, J. Benedict Lawlor, Laurence Fillion, Nicolas Antille, Andreas Rytz, Anne Hasted Read More
Related posts:
Applications of the ErrVarNorm index in case 1 best-worst scaling and data quality insights
Disentangling consumer perceptions regarding plant-based food processing and formulation: Insights from a French study
“If I say sustainable diet”: What are French consumers’ social representations?
Taste responsiveness, anxiety-related personality traits, and sex differences in food preferences
Multi-actor co-creation of innovative protein-rich appetisers for older adults: From the kitchen to real-life consumer tasting
Consumer preferences for Camelina oil: impact of sensory perceptions and information disclosure on acceptance of an unfamiliar oil coming from a minor crop