Zobrazeno 1 - 10
of 53
pro vyhledávání: '"Larry L. Lesher"'
Publikováno v:
AATCC Journal of Research. 3:27-37
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a10c6a837087c01ca30e6b4b4dcf2b8
https://doi.org/10.14504/ajr.3.5.3
https://doi.org/10.14504/ajr.3.5.3
Autor:
Silvia C. King, Armand V. Cardello, Larry L. Lesher, Herbert L. Meiselman, Michael A. Nestrud
Publikováno v:
Food Quality and Preference. 48:107-117
Emotion measurement has received increasing attention as reflected in the growing number of methods for measuring emotions in a product development context, including questionnaires. One such emotion profile, the EsSense Profile® (King & Meiselman,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61136ed42191195d0d0f078614ad9ad5
https://doi.org/10.1016/j.foodqual.2015.08.005
https://doi.org/10.1016/j.foodqual.2015.08.005
Autor:
Herbert L. Meiselman, Caelli C. Craig, Howard G. Schutz, Larry L. Lesher, Steven Eicher, Zachary Given, Armand V. Cardello
Publikováno v:
Food Quality and Preference. 24:243-250
Four experiments examined emotional responses to foods and food concepts (names). Emotional responses varied by foods/food names and included many different emotions. Correlations between foods and corresponding names ranged from +.66 to +.83, while
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6940606fa9ddf56ad530792c360291d
https://doi.org/10.1016/j.foodqual.2011.12.002
https://doi.org/10.1016/j.foodqual.2011.12.002
Publikováno v:
Journal of the American Dietetic Association. 109:124-127
The term portion size is used differently by food manufacturers, regulatory agencies, and consumers. As such, it is unclear how information about portion size may influence perceived satiety and intake of foods by consumers. The objective of this stu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b99ab7d6526010dc8d9dbd7c79b7f360
https://doi.org/10.1016/j.jada.2008.10.002
https://doi.org/10.1016/j.jada.2008.10.002
Publikováno v:
Innovative Food Science & Emerging Technologies. 8:73-83
Conjoint analytic surveys were administered to 225 potential consumers of foods processed by innovative and emerging food technologies in order to assess the factors contributing to their interest in using such products. Respondents included 1) a con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59a973f4c2c3d80b20c85884430b5f2e
https://doi.org/10.1016/j.ifset.2006.07.002
https://doi.org/10.1016/j.ifset.2006.07.002
Autor:
Herbert L. Meiselman, Carol J. Baker-Fulco, Larry L. Lesher, Cees de Graaf, John Warber, F. Matthew Kramer, Edward Hirsch
Publikováno v:
Appetite 44 (2005) 1
Appetite, 44(1), 23-31
Appetite, 44(1), 23-31
Laboratory data with single exposures showed that palatability has a positive relationship with food intake. The question addressed in this study is whether this relationship also holds over repeated exposures in non-laboratory contexts in more natur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed49687b94178e01dcab9a7ec6c82583
https://doi.org/10.1016/j.appet.2004.08.008
https://doi.org/10.1016/j.appet.2004.08.008
Publikováno v:
Food Quality and Preference. 15:859-870
Studies were conducted to index the perceived satiety value of a variety of military ration items, to assess the relationship of the food's nutrient composition, physical, and sensory properties to satiety, and to determine the ability of the sum of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06eb727b7014353285af266af718e32f
https://doi.org/10.1016/j.foodqual.2004.04.001
https://doi.org/10.1016/j.foodqual.2004.04.001
Publikováno v:
Food Quality and Preference. 14:647-652
Three different classes of variables, namely the food, individual and situation, contribute to the appreciation of food. A dish, Chicken a la King and Rice, prepared from identical ingredients and to a standard recipe, was served to consumers in a va
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0db7c8808591cce48817445b689cc22e
https://doi.org/10.1016/s0950-3293(02)00189-1
https://doi.org/10.1016/s0950-3293(02)00189-1
Autor:
Larry L. Lesher, Michelle Richardson, Armand V. Cardello, Gönül Kaletunç, Ann Barrett, Paul Maguire
Publikováno v:
Cereal Chemistry Journal. 79:806-811
The effectiveness of a dough conditioner containing an amylase enzyme, surfactants, and a reducing compound on preserving the textural stability of shelf-stable bread was compared with that of sucrose ester. Military-specification Meal, Ready-to-Eat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e74b7f243a5356088fa387313b969a6
https://doi.org/10.1094/cchem.2002.79.6.806
https://doi.org/10.1094/cchem.2002.79.6.806
Publikováno v:
Physiology and Behavior, 70, 119-125
Physiology and Behavior 70 (2000)
Physiology and Behavior 70 (2000)
Across-meal variety was operationally defined as the varying of a midday meal, whereas monotony was defined as serving the same midday meal for 5 days. Acceptance and intake of the meal declined in the monotony week and did not decline in the variety
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a14d71df3eabd747e355b2b915a444b
https://doi.org/10.1016/s0031-9384(00)00268-7
https://doi.org/10.1016/s0031-9384(00)00268-7