Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Sara De Pelsmaeker"'
Autor:
Christie Newman, Els Adriaens, Nicolina Virgilio, Sara Vleminckx, Sara de Pelsmaeker, Janne Prawitt, Catarina I F Silva
Publikováno v:
JMIR Formative Research, Vol 7, p e42967 (2023)
BackgroundJoint discomfort is a widespread and growing problem in active adults. The rising interest in preventative nutrition has increased the demand for supplements reducing joint discomfort. Protocols assessing the effect of a nutritional interve
Externí odkaz:
https://doaj.org/article/059978e43ece4daf842a7f92fa99664d
Autor:
Joachim J. Schouteten, Hans De Steur, Sara De Pelsmaeker, Sofie Lagast, Ilse De Bourdeaudhuij, Xavier Gellynck
Publikováno v:
Nutrients, Vol 7, Iss 12, Pp 10251-10268 (2015)
The global increase of cardiovascular diseases is linked to the shift towards unbalanced diets with increasing salt and fat intake. This has led to a growing consumers’ interest in more balanced food products, which explains the growing number of h
Externí odkaz:
https://doaj.org/article/d31cc7411c1b418f9c1e03214e774596
Publikováno v:
Acta Agriculturae Slovenica, Vol 104, Iss 1 (2015)
Success of a new food product on the market is strongly related to how good that product is adapted to consumers’ preferences, wishes, expectations and needs. This paper shows the importance of consumer studies including consumer sensory tests for
Externí odkaz:
https://doaj.org/article/8a1ebf29b59049f28428dc6cc7d7af86
Publikováno v:
British Food Journal. 124:4354-4371
PurposeThere is a growing interest in measuring emotions evoked by food products to gain additional insights in how consumers perceive and choose food products. The aim of this study was to investigate if consumers' emotions are influenced by flavour
Autor:
Xavier Gellynck, Koen Dewettinck, Joel Juvinal, Joachim J. Schouteten, Sara De Pelsmaeker, Sofie Lagast
Publikováno v:
British Food Journal. 120:1489-1503
Purpose The purpose of this paper is to examine the influence of sensory attributes of milk chocolate on consumers’ emotions and their hedonic ratings using three commercial brands of milk chocolate. Design/methodology/approach Quantitative descrip
Publikováno v:
Food Quality and Preference. 62:323-331
A conjoint design was applied to examine the effects of three conjoint factors (based on the results of two focus groups): one intrinsic attribute (sweetener, with levels of sugar and Stevia) and two extrinsic attributes (brand and package size) on p
Autor:
Xavier Gellynck, Nathalie De Clercq, Koen Dewettinck, Sara De Pelsmaeker, Adrienn Hegyi, Joachim J. Schouteten, Claudia Delbaere, T Kuti, Frédéric Depypere
Publikováno v:
British Food Journal. 119:1983-1998
Purpose The purpose of this paper is to examine the influence of anticipated emotions (AE) on behavioural intention and behaviour to consume filled chocolates and to give an indication on the possible differences in consumer behaviour between two cou
Autor:
Ilse De Bourdeaudhuij, Joel Juvinal, Hans De Steur, Wim Verbeke, Sofie Lagast, Xavier Gellynck, Sara De Pelsmaeker, Joachim J. Schouteten
Publikováno v:
Food Quality and Preference. 52:27-31
The use of edible insects as a potential component of food products is gathering interest among scientists, policy makers and the food industry. Although recent research suggests that a growing number of Western consumers might be willing to consume
Autor:
Sheida Kadivar, Nathalie De Clercq, Xavier Ghellynck, Koen Dewettinck, Sara De Pelsmaeker, Davy Van de Walle
Publikováno v:
European Food Research and Technology. 243:309-321
Although cocoa butter (CB) is an ideal fat for the use in chocolate, limited supply, high demand and fluctuating prices lead the industry to look for alternatives. In the present study, physicochemical properties of commercially available cocoa butte
Publikováno v:
Acta Agriculturae Slovenica, Vol 104, Iss 1, Pp 5-14 (2015)
ACTA AGRICULTURAE SLOVENICA
Acta agriculturae Slovenica
ACTA AGRICULTURAE SLOVENICA
Acta agriculturae Slovenica
Success of a new food product on the market is strongly related to how good that product is adapted to consumers’ preferences, wishes, expectations and needs. This paper shows the importance of consumer studies including consumer sensory tests for