Zobrazeno 1 - 10
of 169
pro vyhledávání: '"hedonic evaluation"'
Akademický článek
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Autor:
Kallas, Zein, Alba, Martin Federico, Casellas, Karina, Berges, Miriam, Degreef, Gustavo, Gil, José M.
Publikováno v:
British Food Journal, 2019, Vol. 123, Issue 5, pp. 1664-1680.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-01-2019-0070
Autor:
Saïdi, Monia, Giraud, Georges
Publikováno v:
British Food Journal, 2020, Vol. 122, Issue 8, pp. 2639-2653.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-06-2019-0471
Autor:
Veit Frederik Kepler, Manuel S. Seet, Junji Hamano, Mariana Saba, Nitish V. Thakor, Stavros I. Dimitriadis, Andrei Dragomir
Publikováno v:
Brain Sciences, Vol 12, Iss 10, p 1408 (2022)
Olfactory hedonic evaluation is the primary dimension of olfactory perception and thus central to our sense of smell. It involves complex interactions between brain regions associated with sensory, affective and reward processing. Despite a recent in
Externí odkaz:
https://doaj.org/article/8e216e95a3214712889c221ec525f921
Autor:
Azucena Gracia, Celia M. Cantín
Publikováno v:
Foods, Vol 11, Iss 19, p 3022 (2022)
Per capita apple consumption is decreasing in many European countries due to the perception that apples have inferior sensory traits and to the dissatisfaction of some consumers with mainstream apple cultivars. Previous studies on the consumers’ ac
Externí odkaz:
https://doaj.org/article/cd6f494ed67447258c09a2eb6f979d6c
Autor:
Déborah Monteiro Barbosa, Gabriela Maria Cota dos Santos, Danúbia Lins Gomes, Élida Monique da Costa Santos, Rafael Ricardo Vasconcelos da Silva, Patrícia Muniz de Medeiros
Publikováno v:
Heliyon, Vol 7, Iss 4, Pp e06731- (2021)
In the Brazilian context, many plants have been marketed under the name of unconventional food plants (UFPs). However, it is not known whether this label causes some bias in product acceptance. Thus, two case studies were conducted to fill this gap.
Externí odkaz:
https://doaj.org/article/6a234d3bc3bc4d94801a68a71da3072b
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
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Autor:
Carla Gonçalves, Sérgio Monteiro, Patrícia Padrão, Ada Rocha, Sandra Abreu, Olívia Pinho, Pedro Moreira
Publikováno v:
Food & Nutrition Research, Vol 58, Iss 0, Pp 1-7 (2014)
Study background: Reduction of added salt levels in soups is recommended. We evaluated the impact of a 30% reduction of usual added salt in vegetable soups on elderly and children's saltiness and liking evaluation. Methods: Subjects were elderly and
Externí odkaz:
https://doaj.org/article/f02ed5d2b02f4b2081116a259279c6a8
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 4, Pp 398-405 (2014)
The results of chemical and microbial analyses of raw milk samples coming from organic and conventional farming systems were statistically compared. The samples were analysed during a twelve-month period (June-May). A total of 2206 samples were colle
Externí odkaz:
https://doaj.org/article/ffd79da487fd42bab9bf8fd5105a6c4e
Autor:
Monia Saïdi, Georges Giraud
Publikováno v:
British Food Journal
British Food Journal, Emerald, 2020, ahead-of-print (ahead-of-print), ⟨10.1108/BFJ-06-2019-0471⟩
British Food Journal, Emerald, 2020, ahead-of-print (ahead-of-print), ⟨10.1108/BFJ-06-2019-0471⟩
PurposeThis paper investigates how giving additional information to consumers changes their appreciation of wine, and how this effect changes with their knowledge of wine and their characteristics.Design/methodology/approachA survey of 415 French con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::78f1bc0421bb8d41504ace961f6c2d9c
https://doi.org/10.1108/bfj-06-2019-0471
https://doi.org/10.1108/bfj-06-2019-0471