Zobrazeno 1 - 10
of 156
pro vyhledávání: '"Herbert L. Meiselman"'
Publikováno v:
Foods, Vol 10, Iss 8, p 1918 (2021)
Demographics and psychographics are used to study the influence of different consumers on product effects in food development and testing. Demographics have a longer history and are routinely used in most research; psychographics are more recent, rai
Externí odkaz:
https://doaj.org/article/910049214a444d98982f02def53604e1
Publikováno v:
Foods, Vol 9, Iss 12, p 1798 (2020)
Wine consumer lifestyle segmentation has been widely studied; however, most studies have solely utilised online surveys. This work investigated the impact of context on wine consumer segments’ liking and emotions while consuming wines in different
Externí odkaz:
https://doaj.org/article/bafe9ed8d66e4128b52c4fbd721257fc
Autor:
Herbert L. Meiselman
Publikováno v:
Rapid Sensory Profiling Techniques ISBN: 9780128219362
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d6d6f5249d8e3a895d47aefe285c2cf
https://doi.org/10.1016/b978-0-12-821936-2.00006-6
https://doi.org/10.1016/b978-0-12-821936-2.00006-6
Autor:
Herbert L Meiselman
Publikováno v:
Current Opinion in Food Science. 40:187-191
Emotion research has increased in the past decades, especially emotion research applied to products like foods. But many questions remain and are reviewed here. This begins with the definition of emotion, and the use of emotion lists to help choose e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::243a46fe0e8c6421cb5f10249b52627e
https://doi.org/10.1016/j.cofs.2021.03.017
https://doi.org/10.1016/j.cofs.2021.03.017
Publikováno v:
International Journal of Food Design, Vol 6, Iss 1, Pp 27-51 (2021)
Immunocompromised post-bone marrow transplant patients must follow a restrictive diet after discharge to avoid microbiological risks in food. Despite the apparent health considerations, these restrictions can sometimes create confusion and apprehensi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db0ebe0a1fa1ae4f52e6569cdba49bed
https://www.ingentaconnect.com/content/10.1386/ijfd_00023_1
https://www.ingentaconnect.com/content/10.1386/ijfd_00023_1
Autor:
Herbert L. Meiselman
Publikováno v:
Food quality and preference. 100
This commentary discusses papers dealing with responses to the first phase of the Covid-19 pandemic in Spring 2020. The papers focus on healthy eating and drinking, with less emphasis on unhealthy eating and drinking and resulting weight gain. This h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf609c9682d3ac587e589b529cf60975
https://pubmed.ncbi.nlm.nih.gov/35400852
https://pubmed.ncbi.nlm.nih.gov/35400852
Autor:
Herbert L. Meiselman
Publikováno v:
Fenaroli’s Handbook of Flavor Ingredients ISBN: 9780429292439
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f5fb7cc0672f058ac4603cf4607b7655
https://doi.org/10.1201/9780429292439-4
https://doi.org/10.1201/9780429292439-4
Publikováno v:
Foods, Vol 10, Iss 1918, p 1918 (2021)
Foods
Volume 10
Issue 8
Foods
Volume 10
Issue 8
Demographics and psychographics are used to study the influence of different consumers on product effects in food development and testing. Demographics have a longer history and are routinely used in most research
psychographics are more recent,
psychographics are more recent,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32d6ec7004d287aa6db3f433aa85803d
https://www.mdpi.com/2304-8158/10/8/1918
https://www.mdpi.com/2304-8158/10/8/1918
Autor:
Trent E. Johnson, Renata Ristic, Vladimir Jiranek, Susan E.P. Bastian, Annet C. Hoek, Lukas Danner, Herbert L. Meiselman
Publikováno v:
Food Quality and Preference. 71:250-260
It is still not fully clear how particular aromas in wine may affect consumers’ liking and emotional responses, and whether these change in different contexts and seasons. Therefore, a study was conducted with 3000 regular wine consumers from Austr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::550ac476bbc24e57794ec8d534d88a97
https://doi.org/10.1016/j.foodqual.2018.07.011
https://doi.org/10.1016/j.foodqual.2018.07.011
Publikováno v:
Food Quality and Preference. 99:104545
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc06cd95bf732c0777c2ae300adb9ee2
https://doi.org/10.1016/j.foodqual.2022.104545
https://doi.org/10.1016/j.foodqual.2022.104545