Bookmark (0)
Please login to bookmark
Close
Publication date: September 2026
Source: Food Quality and Preference, Volume 143
Author(s): Rao Fu, Shan Jin, Francisco Areal, Paul Brereton, Jayne V. Woodside, Jelena Vlajic, Beatrice Smyth, Anne P. Nugent, David Livingstone, George Hutchinson, Eva-Leanne Thomas, Leona Lindberg, Lynn J. Frewer
Publication date: September 2026Source: Food Quality and Preference, Volume 143Author(s): Rao Fu, Shan Jin, Francisco Areal, Paul Brereton, Jayne V. Woodside, Jelena Vlajic, Beatrice Smyth, Anne P. Nugent, David Livingstone, George Hutchinson, Eva-Leanne Thomas, Leona Lindberg, Lynn J. Frewer Read More
Related posts:
The environmental impact, ingredient composition, nutritional and health impact of meat alternatives: A systematic review
Comment on ‘I can’t resist’: incentive salience for ultra-processed food cues matches erotic cues in individuals with food addiction
Stolen fries are spicier than justice: How covert larceny enhances taste
Instant health or long-term wellness? A lay belief perspective on AI vs. human recipe recommenders
Does odor valence matter? How pleasant and unpleasant odors modulate food choices under acute stress
From image to expression: how social image drives plant-based meat purchase intention