Zobrazeno 1 - 10
of 18
pro vyhledávání: '"amporn sae-eaw"'
Autor:
Amporn Sae-Eaw, Sasichakorn Wongsaichia, Davide Giacalone, Phaninee Naruetharadhol, Chavis Ketkaew
Publikováno v:
Foods, Vol 11, Iss 16, p 2437 (2022)
Gluten-free food products have been developed to satisfy the needs of consumers with celiac disease. However, there has been little research on the product feature development of sustainable gluten-free instant noodles through a qualitative study to
Externí odkaz:
https://doaj.org/article/8b36751985d646d8ba313b995f13d0b6
Publikováno v:
Foods, Vol 11, Iss 3, p 348 (2022)
The emotion and wellness profiles of herbal drinks were assessed using six different questionnaire designs. The questionnaire designs were constructed from two formats of questionnaire items, including words and sentences, and three types of measurin
Externí odkaz:
https://doaj.org/article/f7ba429d6fa54d819bbf8285fcb40db5
Publikováno v:
International Journal of Food Science & Technology. 57:6226-6236
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c117d12ecdd5c819375525bbdfed2f2
https://doi.org/10.1111/ijfs.15943
https://doi.org/10.1111/ijfs.15943
Autor:
Weining Wang, Phapaporn Chatsakulpanya, Huacheng Tang, Chanchai Phonthanukitithaworn, Chavis Ketkaew, Amporn Sae-Eaw
Publikováno v:
Journal of International Food & Agribusiness Marketing. 35:154-182
The adverse environmental impact associated with producing animal foods (e.g. chick, pork, beef, and fish) presents an opportunity for insect foods to meet the rising global demand for meat product...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6a0ce5f18e5d427a76c33e01b8dd131
https://doi.org/10.1080/08974438.2021.1979160
https://doi.org/10.1080/08974438.2021.1979160
Publikováno v:
British Food Journal. 123:2152-2169
PurposeHere the authors investigate the effects of a visual color cue (brown color) on saltiness expectations, emotional responses and purchase intention of commercial soy sauce products.Design/methodology/approachThe study enrolled 100 participates,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e68a17210f8ff1a5ca72a20c8ca962e5
https://doi.org/10.1108/bfj-07-2020-0578
https://doi.org/10.1108/bfj-07-2020-0578
Publikováno v:
International Journal of Food Science & Technology. 55:2841-2850
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::94e1fcce2f16c2a6372cda0aa5d9ca05
https://doi.org/10.1111/ijfs.14538
https://doi.org/10.1111/ijfs.14538