Zobrazeno 1 - 10
of 110
pro vyhledávání: '"B. Piqueras-Fiszman"'
Autor:
B. Piqueras Fiszman
Publikováno v:
Rapid Sensory Profiling Techniques ISBN: 9780128219362
Rapid sensory profiling techniques and related methods : Applications in new product development and consumer research
Rapid sensory profiling techniques and related methods : Applications in new product development and consumer research. Cambridge: Woodhead Publishing
Rapid sensory profiling techniques and related methods : Applications in new product development and consumer research
Rapid sensory profiling techniques and related methods : Applications in new product development and consumer research. Cambridge: Woodhead Publishing
Why use open-ended questions? This chapter provides an up-to-date overview on the use of open-ended questions in novel rapid sensory methodologies and the potential applications in which they could provide unique benefits. Next, the step-by-step proc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43e6b40a7c0b127ca4a0ddd12150c8a6
https://doi.org/10.1016/b978-0-12-821936-2.00015-7
https://doi.org/10.1016/b978-0-12-821936-2.00015-7
Autor:
G. Ares, S. Ballay, N. Bellissimo, D. Blumenthal, M. Cadoret, P. Courcoux, C. Dehlholm, Julien Delarue, L. Demonteil, P. Faye, C.J. Findlay, M.B. Frøst, G. Gazano, A. Gere, D. Giacalone, L.M. Hamilton, A. Harizi, J.E. Hayes, N. Herbeth, S.R. Jaeger, J. Lahne, J.B. Lawlor, E. Loescher, S. Lê, T.M. Lê, I. Maitre, H.L. Meiselman, H. Moskowitz, S. Nicklaus, C. Petit, N. Pineau, B. Piqueras-Fiszman, P.H. Punter, E.M. Qannari, K.K. Rasmussen, D. Roberts, M. Rogeaux, P. Schlich, H. Stone, C. Sulmont-Rossé, R. Symoneaux, E. Teillet, A. Thomas, D.M.H. Thomson, B. Veinand, T. Worch, R. van Bommel
Publikováno v:
Rapid Sensory Profiling Techniques ISBN: 9780128219362
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ad4cc3e1a04af5a712c64144c047a2a
https://doi.org/10.1016/b978-0-12-821936-2.50005-3
https://doi.org/10.1016/b978-0-12-821936-2.50005-3
Akademický článek
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Autor:
B. Piqueras-Fiszman
Publikováno v:
Interdisciplinary approaches to food digestion
Interdisciplinary Approaches to Food Digestion ISBN: 9783030039004
Interdisciplinary approaches to food digestion. Cham: Springer
Interdisciplinary Approaches to Food Digestion ISBN: 9783030039004
Interdisciplinary approaches to food digestion. Cham: Springer
In recent years there has been an emerging body of research looking into the psychological mechanisms underlying food consumption and eventually modulating energy intake. This chapter reviews the empirical evidence demonstrating how everything from t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b1698546e39dcc69ec2a81d62ca757d
https://doi.org/10.1007/978-3-030-03901-1_9
https://doi.org/10.1007/978-3-030-03901-1_9
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
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Publikováno v:
Journal of Culinary Science & Technology, 11(1), 96-109
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
Journal of Culinary Science & Technology 11 (2013) 1
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
Journal of Culinary Science & Technology 11 (2013) 1
What occurs in a physical properties and sensory research laboratory is relevant to food developers, chefs, and others working in the hospitality/culinary sector as well as to any curious food lover. Thanks to the contributions of science, the latest
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e82283240199077171e3390aac4e896
https://doi.org/10.1080/15428052.2012.728983
https://doi.org/10.1080/15428052.2012.728983
Akademický článek
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Autor:
G. Ares, S. Ballay, B. Batalvi, M. Beg, D. Blumenthal, M. Cadoret, P. Courcoux, J. Delarue, C. Dehlholm, L. Ettinger Lieberman, P. Faye, M.B. Frøst, G. Gazano, D. Giacalone, J.E. Hayes, N. Herbeth, J. Hort, S.R. Jaeger, S. Kunze, J.B. Lawlor, S. Lê, T.M. Lê, E. Loescher, D. Lutsch, I. Maitre, H.R. Moskowitz, R. Möslein, S. Nicklaus, M. Ng, C. Petit, N. Pineau, B. Piqueras-Fiszman, P.H. Punter, E.M. Qannari, K.K. Rasmussen, M. Reisner, M. Rogeaux, P. Schlich, H. Stone, M. Strack, C. Sulmont-Rossé, R. Symoneaux, E. Teillet, D.M.H. Thomson, E. Vanzeveren, B. Veinand, T. Worch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5cbb3b8b51e3dd1c5335edfec8803e1e
https://doi.org/10.1016/b978-1-78242-248-8.50027-7
https://doi.org/10.1016/b978-1-78242-248-8.50027-7
Autor:
B. Piqueras Fiszman, Sara R. Jaeger
Publikováno v:
Food Research International 76 (2015) 2
Food Research International, 76(2), 243-252
Food Research International, 76(2), 243-252
This research contributes to the current interest in food-related emotions in eating occasions. Previous research has studied contextual influences on food-related emotions, but the food products used as stimuli were single food items (i.e., chocolat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8c4f68b143394098331315066fdcfb5
https://research.wur.nl/en/publications/emotions-associated-to-mealtimes-memorable-meals-and-typical-even
https://research.wur.nl/en/publications/emotions-associated-to-mealtimes-memorable-meals-and-typical-even
Autor:
B. Piqueras Fiszman, Sara R. Jaeger
Publikováno v:
Food Research International 76 (2015) part 2
Food Research International, 76(part 2), 233-242
Food Research International, 76(part 2), 233-242
The remembered satisfaction and enjoyment of eating occasions can influence future meal choice decisions, but past research into how meals are positively and emotionally remembered and what contributes to such memorability is scarce. The aim of the p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::471e4a9288d5fb3592647ac65cab9a83
https://research.wur.nl/en/publications/what-makes-meals-memorable-a-consumer-centric-exploration
https://research.wur.nl/en/publications/what-makes-meals-memorable-a-consumer-centric-exploration