Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Judith Annett"'
Autor:
Geraldine McAtamney, Judith Annett
Publikováno v:
Journal of Foodservice. 20:133-142
Assumptions are often made about the generalisabilty of experiences, particularly perceptual experiences. Individual differences in experiences, we suggest, are of fundamental interest to the foodservice and general hospitality industries, and may be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9188769da8bd03350b8d2e7695516fb
https://doi.org/10.1111/j.1748-0159.2009.00135.x
https://doi.org/10.1111/j.1748-0159.2009.00135.x
Autor:
Judith Annett, G. McAtamney
Publikováno v:
Food Quality and Preference. 20:259-267
Within consumer research, it is acknowledged that influential and perhaps unconscious associations to products exist, which require indirect as well as direct methods of investigation. We examine the potential usefulness of one such indirect method,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ba43d47ba204b76295d4509f05753bd
https://doi.org/10.1016/j.foodqual.2008.11.001
https://doi.org/10.1016/j.foodqual.2008.11.001
The philosophical stance adopted in the Culinary Arts and Meal Science (CAMS) education at the Department of Restaurant and Culinary Arts at Orebro University is outlined. This is an interdisciplinary approach, based on the Aristotelian tradition of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d07a12df887f240a0ba660cf1cf98775
https://doi.org/10.1533/9781845695712.5.270
https://doi.org/10.1533/9781845695712.5.270
Autor:
Herbert L. Meiselman, Johanna Mäkelä, Peter G. Williams, Unni Kjærnes, Lotte Holm, Jukka Gronow, Marianne Pipping Ekström, Øydis Ueland, John S.A. Edwards, Heather J. Hartwell, Isabelle Boutrolle, Julien Delarue, Patricia Pliner, Rick Bell, W. Alex McIntosh, Wesley Dean, Cruz C. Torres, Jenna Anding, Karen S. Kubena, Rodolfo Nayga, Christina Fjellström, Inger M. Jonsson, Janet Chrzan, Inga-Britt Gustafsson, Åsa Öström, Judith Annett, Gerald Darsch, Stephen Moody, Claude Grignon, Christiane Grignon, Erminio Monteleone, Caterina Dinnella, Rosires Deliza, Letícia Casotti, Colleen Taylor Sen, Sam-ang Seubsman, P. Suttinan, Jane Dixon, Cathy Banwell, J.A. Klein, David N. Cox, Kevan Vetter, Howard R. Moskowitz, Michele Reisner, Gwen Ishmael, K.E. D'Anci, R.B. Kanarek, Jordan L. LeBel, Rhona Richman Kenneally, Eric Clay, Gil Marks, Muhammad Munir Chaudry, Mian Riaz, Huma Siddiqui, Joe M. Regenstein, David Marshall, Clare Pettinger
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de9e09ab50ea182185970b51bef85954
https://doi.org/10.1016/b978-1-84569-403-6.50031-3
https://doi.org/10.1016/b978-1-84569-403-6.50031-3
Publikováno v:
Physiologybehavior. 98(4)
Dietary behaviour can modify the risks for coronary heart disease (CHD). Dietary fat contributes to the sensory characteristics of many foods, but there are individual differences in liking for regular and reduced fat products. Preference for dietary
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a5c29969c277a6b8c22975dc5343aeed
https://pubmed.ncbi.nlm.nih.gov/19682474
https://pubmed.ncbi.nlm.nih.gov/19682474
Autor:
Elizabeth Kuipers, Stephen Mcelfatrick, Frank Holloway, Cary L. Cooper, Judith Annett, Jerome Carson
Publikováno v:
Scopus-Elsevier
The aim of the present study was to compare the reliability and validity of two separate measures of coping skills when used with mental health nurses. The study compared the PsychNurse Methods of Coping Scale, a measure developed specifically for th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6293c3685f14b125d956068f2d1d9acb
http://www.scopus.com/inward/record.url?eid=2-s2.0-0034179104&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-0034179104&partnerID=MN8TOARS