Food Quality and Preference

Article	Citations
Do people need guidance to estimate a food portion size? Evidence from an exploratory eye-tracker study	132
The theory of planned behaviour and healthy diet: Examining the mediating effect of traditional food	107
The influence of implied motion on expected taste perception of advertised foods: The mental simulation perspective	102
Healthy snacking in the school environment: Exploring children and mothers' perspective using projective techniques	89
Random presentation minimizes the effect of expectation on the hedonic threshold methodology	88
Consumer preferences for new fermented food products that mix animal and plant protein sources	82
A validation of a questionnaire to assess consumer attitudes towards artificial sweeteners	81
Application of Polarized Projective Mapping combined with Ultra Flash Profiling to a complex − high fatigue product category: The case of Greek grape marc spirits	81
Understanding perceptions of unfamiliar drinks using natural language in simulated drinking contexts	74
Cheers to sustainability! The effect of warmth focus on the acceptance of sustainable paper-bottled alcoholic beverages	74
Can flavour and texture defects of plant-based burger patties be mitigated by combining them with a bun and tomato sauce?	70
Temporal drivers of liking by period: A case study on lemon-flavored carbonated alcoholic drinks with consumers in natural settings	68
Interactions of umami with the four other basic tastes in equi-intense aqueous solutions	67
‘Hot stuff’: Making food more desirable with animated temperature cues	65
Conceptualizing “free-from” food consumption determinants: A systematic integrative literature review focused on gluten and lactose	62
Effect of context on fine fragrance-elicited emotions: Comparison of three experimental methodologies	60
A fascinating but risky case of reverse inference: From measures to emotions! Sylvain Delplanque & David Sander	60
Introduction to the Special Issue on Emotion	59
Comparison of open comments and check-all-that-apply to collect reasons for liking and disliking chocolates in preference mapping	55
The signal detection expectation profiling method with a two-step rating for guiding product optimization	54
Controlled product testing in the home - implications for sample size	53
Editorial Board	52
Psychometric evaluation of the German version of the Variety Seeking Tendency Scale (VARSEEK)	51
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Effects of a short food education program implemented at school canteens on children’s acceptance of plant-based food: A quasi-experimental study	48
Decoding the meaning of alternative proteins: Connotations and music-matching	48
Removing input from smell reveals the importance of olfactory input on the sensing of food outside of aroma	47
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Mainstreaming eating agrobiodiversity: Appealing with heron labels and boosting with loach labels	46
An investigation into food choices among 5–12 years children in relation to sensory, nutritional, and healthy product cues	46
Color and abundance: Influencing children's food choices	46
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Editorial Board	45
Appeals of Chinese medicinal cuisine promotion	45
Workshop summary: Consumer sensory research in Africa – The African countries profiles project	44
Spiky sounds sparkling: How voiceless consonants present in the brand name of a beverage are more appropriate in conveying its carbonation strength	43
Commentary: Changes in eating and changes in affect during early Covid confinement	43
Delivering context for fragrance evaluation: A study using trained sensory panellists	42
Developing the triadic preference test: A mystery solved and a bias avoided	42
Assessor modeling for paired comparison with intensity scale data	42
An analytical psychometric function for the dual reference duo-trio (DRDT) method	41
Bayesian D- and I-optimal designs for choice experiments involving mixtures and process variables	41
Snack attack: What factors affect American snacking behavior?	39
Momentum for organic food purchase intention and actual adoption- moderating effects of social media influencer and celebrity endorser	38
From forest to table: The role of product naming in consumer expectations of biodiversity-derived foods	38
Implicit and explicit liking of a snack with health- versus taste-related information	38
Wired for harsh food environments: Human spatial memory favours the effortless location and consumption of high-calorie foods	37
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Attentional bias for vegetables is negatively associated with acceptability and is related to sensory properties	36
Aligning cultivated meat with conventional meat consumption practices increases expected tastefulness, naturalness, and familiarity	36
Living standards shape individual attitudes on genetically modified food around the world	36
The role of life satisfaction and locus of control in changing purchase intentions for organic and local food during the pandemic	36
Work-to-family enrichment and atmosphere of family meals influence satisfaction with food-related life: An actor-partner interdependence approach in dual-earner parents with adolescent children	36
To fear the unknown: Covid-19 confinement, fear, and food choice	35
The observed variance of dʹ estimates compared across the 2-AFCR, Triangle, and Tetrad tasks	35
Effects of a thin body shape nudge and other determinants of adolescents’ healthy and unhealthy food consumption in a school setting	34
A behavioural reasoning perspective on the consumption of local food. A study on REKO, a social media-based local food distribution system	34
Social representations of craft food products in three European countries	34
Motivations to buy organic food in emerging markets: An exploratory study of urban Indian millennials	34
The valence × arousal circumplex-inspired emotion questionnaire (CEQ): Effect of response format and question layout	33
Indexes of individual repeatability and product discrimination in TDS and TCATA and their statistical inference	33
Food neophobia and its association with nutrient intake among Saudi children	33
Evaluation of complementary numerical and visual approaches for investigating pairwise comparisons after principal component analysis	33
Assessment of the validity and reliability of temporal sensory evaluation methods used with consumers on controlled stimuli delivered by a gustometer	33
How does wine ageing influence perceived complexity? Temporal-Choose-All-That-Apply (TCATA) reveals temporal drivers of complexity in experts and novices	32
Unconscious emotional processing	32
Coffee and tea choices and intake patterns in 20-to-40 year old adults	32
Searching for optimal low calorie sweetener blends in ternary & quaternary system	31
Dietary and psychosocial correlates of nausea and vomiting in pregnancy	30
Commentary on “On the contribution of the senses to food emotional experience” by Dantec et al	30
The temporality of eating behavior as a discriminant tool to characterize consumers: Temporal Dominance of Behavior applied to bread consumption during a restaurant meal in France	30
Should emoji replace emotion words in questionnaire-based food-related consumer research?	30
Traditional Japanese confection overseas: Cultural difference and retronasal aroma affect flavor preference and umami perception	29

Changes in perception and liking for everyday food odors among older adults	29
Power of presence: Effects of physical or digital commensality on consumer perception and acceptance of meals	28
Economic hardship, ontological insecurity, and household food waste	28
Thinking outside the booth: when Covid-19 pushed sensory testing to remote options	28
Food neophobia modulates importance of food choice motives: Replication, extension, and behavioural validation	28
Something fishy is cooking – A survey of 11- to 13-year-old Danish children’s self-evaluated food neophilia, food behaviour, knowledge, and skills in relation to fish	28
Buffering capacity of saliva influences the perception of acid-related sensory properties	28
Consumer segmentation based on product-elicited emotional associations: Case studies using the circumplex-inspired valence × arousal emotion word questionnaire (CEQ)	27
Retronasal olfaction is relatively less affected in older individuals with subjectively normal olfactory function	27
Experimental validation of the food disgust scale using olfactory stimuli	27
Effects of blindness and anosmia on auditory discrimination of temperature and carbonation of liquids	27
The effects of presenting health and environmental impacts of food on consumption intentions	27
Is classical music sweeter than jazz? Crossmodal influences of background music and taste/flavour on healthy and indulgent food preferences	27
Developmental changes in food and non-food odor importance – Data from Scotland and Pakistan	26
The food neophobia scale: Factorial and construct validity in the Australian population	26
Consumer segments less or more willing to adopt foods with microalgae proteins	26
How to determine Iso-sweet concentrations for various sweeteners: Insights from consumers and trained panels	26
Consumer-driven characterization of healing foods using Q methodology and Q based sorting	26
Bidirectionality in multisensory perception: Examining the mutual influences between audition and taste	26
“I’m like, whatever you want me to be. I’m the flavor of the day”: A mixed-methods study of the food dispositions and behaviors of mixed-race individuals	25
Influence of exposure to novel food packaging on consumers’ adoption of innovative products	25
Tasty or sustainable? Goal conflict in plant-based food choice	25
Personality matters in consumer preferences for cultured meat in China	25
“Feminine = Healthy Food” stereotype: Impact of feminine brand personality on consumer attitudes toward healthier food brands	25
Experiencing objectification encourages a preference for indulgent foods	25
Motivators and barriers to plant-based product consumption across Aotearoa New Zealand flexitarians	25
Measurement and evaluation of participant response consistency in Case 1 Best-Worst-Scaling (BWS) in food consumer science	25
A food well-being index for sustainable eating behavior: Construction, validation, and implementation	24
What differentiates the choice of certain foods? An exploratory analysis of food choice patterns among couples from the dyadic NutriAct Family Cohort in relation to social and health-associated determ	24
Metabolic effects of colour- and odour-induced sweetness enhancement	24
Development of an emoji-based self-report measurement tool to measure emotions elicited by foods in preadolescents	24
A quantitative equation for umami evaluation of food and condiments based on the Weber-Fechner law	24
Changing consumer attitudes towards suboptimal foods: The effect of zero waste labeling	24
Overthinking environmentally friendly? Need for cognition moderates the sustainability signal of natural patterns in biodegradable tableware	24
Preferences and willingness to pay for personalized nutrition interventions: Discrete choice experiments in Europe and the United States	24
Impacts of motherhood on energy intake and macronutrient choice: A comparative study	24
The paradox of choice: How indulgent options enhance subsequent healthy decision-making in consumers with low dietary self-control	24
The who, what, where, when, why and how of measuring emotional response to food. A systematic review	24
Exploring the nexus between food and veg*n lifestyle via text mining-based online community analytics	23
Al dente or well done? How the eating rate of a pasta dish can be predicted by the eating rate of its components	23
The stability of self-reported emotional response and liking of beer in context	23
Beyond liking: Innovative approach using CATA to better understand consumer’s associations to products	23
Effects of plant-based content, flavor and texture information on consumer satisfaction with non-fried ramen	23
Erratum to “Skin conductance responses to oral stimuli: The role of taste quality and intensity, and personality traits”. [Food Qual. Prefer. 109 (2023) 104917]	23
PROP taste status has limited impact on wine flavour perception and acceptability by consumers	22
The effect of moderating variables on consumer preferences for sustainable wines	22
Norms in French for 209 images of the “food-pics” image database	22
Revisiting farmers markets – Disentangling preferences and conditions of food purchases on countrywide data from Germany	22
Concurrent vs. immediate retrospective temporal sensory data collection: A case study on lemon-flavoured carbonated alcoholic drinks	22
Non experts’ understanding of terms frequently used by experts to describe the sensory properties of wine: An investigation based on opposites	22
The prevalence of olfactory deficits and their effects on eating behavior from childhood to old age: A large-scale study in the French population	22
Does cooking ability affect consumer perception and appreciation of plant-based protein in Bolognese sauces?	22
Improving simulated consumption context with virtual Reality: A focus on participant experience	22
Practices and representations of snacking in a highly standardized food culture: The scenario in France	22
More than fat – Proteins in dairy and plant milks contribute to the reduction of oral burn from capsaicin	21
Impact of COVID-19 to customers switching intention in the food segments: The push, pull and mooring effects in consumer migration towards organic food	21
Customer satisfaction in short food supply chains: A multiple criteria decision analysis approach	21
Investigating taste sensitivity, chemesthetic sensation and their relationship with emotion perception in Chinese young and older adults	21
Sound of freshness: Crafting multisensory experience in perfumery	21
Consumer responses to genetically modified food in China: The influence of existing general attitudes, affect and perceptions of risks and benefits	21
Consumer co-creation of hybrid meat products: A cross-country European survey	21
Exploring food consumers’ motivations to fight both climate change and biodiversity loss: Combining insights from behavior theory and Eurobarometer data	21
Identification of desirable mechanical and sensory properties of bread for the elderly	21
How self-esteem elevates the subjective value of local food	20
Associations between trait food craving and adolescents’ preferences for and consumption of healthy versus unhealthy foods	20
Using Relative Preference mapping (RPM) to identify innovative flavours for 3-blend plant-based milk alternatives in different test locations	20
What makes foods and flavours fit? Consumer perception of (un)usual product combinations	20
Identifying behavioral and attitudinal barriers and drivers to promote consumption of pulses: A quantitative survey across five European countries	20
Humans possess the ability to discriminate food fat content solely based on retronasal olfaction	20
Sweet music influences sensory and hedonic perception of food products with varying sugar levels	20
Text highlighting for consumer insights: Influence of text length and difficulty	20
Going through changes: A longitudinal study of meat reduction over time in the UK	20
Crossmodal interactions between audition and taste: A systematic review and narrative synthesis	20
Making ugly food beautiful: Consumer barriers to purchase and marketing options for Suboptimal Food at retail level – A systematic review	20
Flavor intensity is reduced in pureed food: A study using instrumental and sensory analyses	20
Using text highlighting in product research: Case study with kiwifruit in Singapore and Malaysia	20
Phenotypic differences in taste hedonics: The effects of sweet liking	20
Food enthusiasts: A behavioral typology	20
Understanding Swiss consumption of plant-based alternatives to dairy products	20
Consumer understanding of sustainability concept in agricultural products	19

How sensory and hedonic expectations shape perceived properties of regular and non-alcoholic beer	19
Drivers of food waste reduction behaviour in the household context	19
Sensory and consumer science: A complex, expanding, and interdisciplinary field of science	19
Food technology neophobia as a psychological barrier to clean meat acceptance	19
Measuring individual differences in active smelling to evaluate products – The ENFAS-Instrument	19
Exploring how age, medication usage, and dentures effect the sensory perception and liking of oral nutritional supplements in older adults	19
Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products	19
Exploring factors determining German consumers’ intention to eat meat alternatives	19
Acceptance of insect foods among Danish children: Effects of information provision, food neophobia, disgust sensitivity, and species on willingness to try	18
The relative importance of primary food choice factors among different consumer groups: A latent profile analysis	18
A fascinating but risky case of reverse inference: From measures to emotions!	18
Exploring the barriers and triggers towards the adoption of low- and no-alcohol (NOLO) wines	18
Insects as food and feed in Portugal and Norway – Cross-cultural comparison of determinants of acceptance	18
Consumer acceptance of gene-edited food products in China	18
The negative influence of food neophobia on food and beverage liking: Time to look beyond extreme groups analysis?	18
Willingness to adopt a more plant-based diet in China and New Zealand: Applying the theories of planned behaviour, meat attachment and food choice motives	18
The alcohol consumption of wine drinkers with the onset of Covid-19	18
Impact of front-of-pack labels with nutrition and Grass-Fed claims on consumer perceptions and expected sensory and nutritional characteristics of Cheddar cheese – A comparative study of Irish and US	18
Resolving the masculinity dilemma: Identifying subtypes of male meat consumers with latent profile analysis	18
The mediating role of barriers and trust on the intentions to consume plant-based foods in Europe	18
Food neophobia and its association with vegetable, fruit and snack intake among 12- to 36-month toddlers in China: A cross-sectional study	18
A systematic review of studies using the Food Neophobia Scale: Conclusions from thirty years of studies	18
What motivates people to purchase food products with traceability systems? A structural equation modeling approach	18
European consumer segments with a high potential for accepting new innovative fish products based on their food-related lifestyle	18
Motivated to eat green or your greens? Comparing the role of motivation towards the environment and for eating regulation on ecological eating behaviours – A Self-Determination Theory perspective	18
Reply to three commentaries on the definition of sensory and consumer science by Jaeger et al. (2024)	17
Editorial Board	17
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Editorial: Sensometrics meeting 2020	17
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Comparing the imagined consumption of sweet and savoury food on sensory-specific satiety	17
Evaluating brand names without vowels	17
The methods of Tetrads, Hexads, and Octads: A type of more powerful sensory discrimination methods	17
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EEG measures of attention toward food-related stimuli vary with food neophobia	17
From WEIRD to worldwide: Auditing authors’ affiliation countries over time across three leading journals publishing food-related research	17
Is dietary intake associated with salt taste function and perception in adults? A systematic review	17
Children’s sweet tooth: Explicit ratings vs. Implicit bias measured by the Approach avoidance task (AAT)	17
Preliminary findings: Preferences of right-handed people for food images oriented to the left vs. right side	17
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An attempt to decrease social desirability bias: The effect of cheap talk mitigation on internal and external validity of discrete choice experiments	16
Carbon footprint labels involving traffic lights foster sustainable food choices	16
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Multisensory adaptation strategies: Decreased food sensory importance in patients with olfactory dysfunction	16
Methods for fungiform papillae assessment: A collaborative study among European research units	16
Corrigendum to “A comparison between Spain and Japan with respect to the color, expected taste scale, and sustainability of strawberries: A choice experiment” [Food Qual. Pref. 103 (2023) 104671]	16
Reviving the entomophagy tradition among the younger generation: An application of the theory of planned behavior	16
Consumer attitudes towards hydroponic cultivation of vegetables – Specifically exploring the impact of the fertilisation strategy (using mineral origin or food waste as fertilisers)	16
The 9-point hedonic and unstructured line hedonic scales: An alternative analysis with more relevant effect sizes for preference	16
Corrigendum to “Considering the application of a mixed reality context and consumer segmentation when evaluating emotional response to tea break snacks” [Food Qual. Prefer. 88 (2021) 104113]	16
Association between eco-anxiety, sustainable eating and consumption behaviors and the EAT-Lancet diet score among university students	16
Seasonal multisensory eating experiences in Norway and Colombia	15
Liking for saltiness is associated with preference for fattier and more caloric foods	15
Sustainable food choice motives: The development and cross-country validation of the Sustainable Food Choice Questionnaire (SUS-FCQ)	15
The moderating role of food involvement: An application of the theory of planned behaviour model in reducing red meat consumption	15
The influence of innovation-adoption characteristics on consumers' trust and purchase intentions of innovative alternative proteins: A comparison between plant-based food, cultured food, and insect-ba	15
Value attitude behaviour and social stigma in the adoption of veganism: An integrated model	15
Impact of emotional state on consumers’ emotional conceptualizations of dark chocolate using an emoji-based questionnaire	15
Soft, crispy, crunchy, sustainable: The role of visual textures in shaping sustainable food preferences	15
Food waste ‘Warriors’, ‘Strugglers’ and ‘Slackers’: Segmenting households based on food waste generation and sorting behaviours	15
A cross-cultural study on consumer preferences for olive oil	15
Nudging Italian university students towards healthy and sustainable food choices: An online experiment	15
The role of food packaging on children's diet: Insights for the design of comprehensive regulations to encourage healthier eating habits in childhood and beyond	15
“I don't just drink water for the sake of it”: Understanding the influence of value, reward, self-identity and early life on water drinking behaviour	15
Nothing but ‘peaches and cream’? The impact of fruit images and a sugar claim on young consumers’ perceptions and expectations of dairy products	15
How did the COVID-19 pandemic influence health-related behaviour? An online survey on food choice, physical activity and changes in body weight among Swiss adults	15
Food liking and consumption in schools: Comparison of questionnaire-based surveys with real consumption	15
Understanding the association between date labels and consumer-level food waste	15
The impact of food variety on taste identification and preferences: Evidence from the Cook Islands Archipelago	14
Visual marketing: The importance and consumer recognition of fruit brands in supermarket fruit displays	14
Reducing meat consumption: The influence of life course transitions, barriers and enablers, and effective strategies according to young Dutch adults	14
Reanalysis of “A longitudinal study of meat reduction over time in the UK”	14
Saltiness perception in white sauce formulations as tested in older adults	14
Influence of obesity on saltiness and sweetness intensity enhancement by odors	14
Sample discrimination through profiling with rate all that apply (RATA) using consumers is similar between home use test (HUT) and central location test (CLT)	14
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Comparison of free-comment online product reviews and central location product testing for sensory product characterisation: A case study with coffee consumers	14
Understanding older people perceptions about desserts using word association and sorting task methodologies	14
Are questionnaires the best way to measure emotions for food products and beverages?	14
The interplay between health claims and sensory attributes in determining consumers’ purchase intentions for extra virgin olive oil	14
Retronasal sensation of nonvolatile sweeteners and its impacts on the flavor perception of beverages	14
A comparison between Spain and Japan with respect to the color, expected taste scale, and sustainability of strawberries: A choice experiment	14
The potential of salient branding of fresh fruit on the supermarket shelf for consumer brand recall	14
On the applicability of ANOVA models for CATA data	14
A food and beverage map: Exploring food-beverage pairing through projective mapping	13
Attitude toward environmental protection and toward nature: How do they shape consumer behaviour for a sustainable tomato?	13
A taste of things to come: The effect of extrinsic and intrinsic cues on perceived properties of beer mediated by expectations	13
Impact of COVID-19 lockdown on the perception of home meals and meal-related variables: A large-scale study within the Italian population during the acute phase of the pandemic	13
Approaching 100 years of sensory and consumer science: Developments and ongoing issues	13
The development and validation of a food chain engagement measurement scale	13
Taste perceptions mediate the effect of a health goal on food choice	13
No evidence that consumption and reward words on labels increase the appeal of bottled water	13
Consumer understanding of beer and wine body: An exploratory study of an ill-defined concept	13
“I’m eating healthy now”: The relationship between perceived behavior change and diet	13
Measuring consumer attitudes using text highlighting: Methodological considerations	13