Zobrazeno 1 - 10
of 48
pro vyhledávání: '"Denise C. Hunter"'
Autor:
Grant Thorp, Roger Harker, P. Pidakala, Andrew M. Barnett, Mark Wohlers, Jung J. Cho, Denise C. Hunter, Ellen M. Baylis, Christina G. Fullerton, Tracey Phelps, Anne White
Publikováno v:
New Zealand Journal of Crop and Horticultural Science. 48:143-152
Kiwiberries (Actinidia arguta ‘Hortgem Tahi’) are a convenient, grape-sized (∼ 12 g) kiwifruit with an edible skin that are easier to eat than standard kiwifruit. In this study, we examined consume...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::146c28dacb45a0ba40ad4a1e7963f86d
https://doi.org/10.1080/01140671.2020.1759111
https://doi.org/10.1080/01140671.2020.1759111
Autor:
F. Roger Harker, Denise C. Hunter, Kate Richards, Anne White, Miriam Hall, Christina G. Fullerton
Publikováno v:
Postharvest Biology and Technology. 153:118-124
There are societal and political pressures on consumers to eat more fruit and reduce the amount that they waste. Providing consumers with fruit that remain edible for longer in homes is one way of improving consumption. Changes in consumer satisfacti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e9bb8b77455628f2d0e14566a4101a8
https://doi.org/10.1016/j.postharvbio.2019.03.010
https://doi.org/10.1016/j.postharvbio.2019.03.010
Publikováno v:
Food Research International. 119:715-724
Functional foods which enhance satiety and hence offer appetite control can support weight loss efforts, but consumers' perceptions of such products are not fully understood. Urban-dwelling Australian consumers (n = 1629) trying to lose or to maintai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56ecddd18ebac4a438c33f7a87ff1f1a
https://doi.org/10.1016/j.foodres.2018.10.051
https://doi.org/10.1016/j.foodres.2018.10.051
Autor:
Sara R. Jaeger, Denise C. Hunter, Lindy F. Guo, Sok L. Chheang, Armand V. Cardello, Duncan Hedderley
Publikováno v:
Food Quality and Preference. 72:159-171
We developed a new Food and Beverage Need for Uniqueness (FBNFU) scale to measure a personality construct postulated to underlie consumers’ predilection for unique foods and beverages. This 31-item scale was constructed to parallel a multifactorial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e02f68db630144551cb243b91d7d419
https://doi.org/10.1016/j.foodqual.2018.10.008
https://doi.org/10.1016/j.foodqual.2018.10.008
Publikováno v:
Appetite. 159
Food Neophobia (FN) is a stable trait that measures individuals' propensity to avoid novel/unfamiliar foods. In this research, focus was directed to covariation between FN and food choice factors as measured using two variants of the food choice ques
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eeaf239762b9fe9052b777cea2ab02cf
https://pubmed.ncbi.nlm.nih.gov/33271199
https://pubmed.ncbi.nlm.nih.gov/33271199
Autor:
Ross G. Atkinson, Denise C. Hunter, Adam J. Matich, Yar-Khing Yauk, Mareike Knäbel, Mindy Y. Wang, Peter A. McAtee, Niels J. Nieuwenhuizen, Cyril Hamiaux, Elizabeth Popowski, Yunliu Zeng, Sara R. Jaeger
Publikováno v:
Plant Physiol
Terpene volatiles are found in many important fruit crops, but their relationship to flavor is poorly understood. Here, we demonstrate using sensory descriptive and discriminant analysis that 1,8-cineole contributes a key floral/eucalyptus note to th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56274450b281f91cd4efa5e90c0c6a6b
https://europepmc.org/articles/PMC7210626/
https://europepmc.org/articles/PMC7210626/
Autor:
C. Clark, Denise C. Hunter, P W Sutherland, F. R. Harker, I. C. Hallett, K.B. Marsh, A. White, J. Johnston
Publikováno v:
Acta Horticulturae. :185-190
A multidisciplinary research approach has been undertaken to gain more understanding of the impact of cell structure and composition on taste perception. Sensory studies have been undertaken to determine the influence of fruit firmness and size on ta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee0e36c8897fe02ecd399f1676851765
https://doi.org/10.17660/actahortic.2018.1218.25
https://doi.org/10.17660/actahortic.2018.1218.25
Publikováno v:
Food Quality and Preference. 68:397-410
The assessment of emoji questionnaires as a method in food-related consumer research is furthered by this methodological study aimed at exploring the extent to which they can be used with a range of population segments. In the first part of the paper
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8ed038c47f7815b9e8d01f6c5cfde6c
https://doi.org/10.1016/j.foodqual.2017.12.011
https://doi.org/10.1016/j.foodqual.2017.12.011
Autor:
Sara R. Jaeger, Marianne Swaney-Stueve, Benedicte Pineau, Gastón Ares, Sok L. Chheang, Denise C. Hunter
Publikováno v:
Food Quality and Preference. 68:360-370
The CATA variant of the EsSense Profile® questionnaire for measurement of product-emotion associations was used in 10 studies with consumers from the USA and New Zealand (n = 103–154 per study). This allowed for an assessment of the method with re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01cfcfe4c434c85f196171063c664cc0
https://doi.org/10.1016/j.foodqual.2018.04.005
https://doi.org/10.1016/j.foodqual.2018.04.005
Publikováno v:
Food Quality and Preference. 64:154-159
Temporal Check-All-That-Apply (TCATA), and its variant TCATA Fading, are extensions of Check-All-That-Apply (CATA) questions that can deliver detailed descriptions of the dynamics of the sensory characteristics of samples throughout consumption. This
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::afb4f9f14922dd6e561ec74413b936ca
https://doi.org/10.1016/j.foodqual.2017.09.013
https://doi.org/10.1016/j.foodqual.2017.09.013