期刊: FOOD QUALITY AND PREFERENCE, 2022; 95 ()
We report a study designed to examine color-flavor interactions in computerized associative learning tasks. In Experiment 1, participants learned to a......
期刊: FOOD QUALITY AND PREFERENCE, 2022; 102 ()
The development of the triadic preference test and how it differed cognitively from other paired preference tests involving placebo pairs, is outlined......
期刊: FOOD QUALITY AND PREFERENCE, 2022; 97 ()
Sufficient evidence had shown that the secretion and functional properties of saliva affect retronasal smell, taste and texture perception during food......
期刊: FOOD QUALITY AND PREFERENCE, 2022; 95 ()
Children with autistic traits in clinical or non-clinical populations are vulnerable to chemosensory anhedonia and unusual eating behaviors. However, ......
期刊: FOOD QUALITY AND PREFERENCE, 2022; 99 ()
Flash Profile (FP) has recently been gaining popularity as a rapid descriptive profiling method. Many studies have shown that this method reduces cost......
期刊: FOOD QUALITY AND PREFERENCE, 2022; 96 ()
The trigeminal and gustatory perceptions interact with each other during food consumption. Long-term repeated exposure to sensory stimuli leads to pla......
期刊: FOOD QUALITY AND PREFERENCE, 2022; 96 ()
The outbreak of the coronavirus pandemic (Covid-19) has profoundly affected the food systems, leading to consumer concerns about the lack of reliabili......
期刊: FOOD QUALITY AND PREFERENCE, 2022; 98 ()
As the world's largest consumer group, Generation Z's (Gen Z) influence and purchase ability facilitate the upgrading of consumption. This study inves......
期刊: FOOD QUALITY AND PREFERENCE, 2022; 98 ()
This study aimed to investigate whether the illuminance level and correlated colour temperature of light sources, as well as the viewing background, i......
期刊: FOOD QUALITY AND PREFERENCE, 2022; 96 ()
Considering the benefits of a large-scale shift towards a more plant-based diet, we conducted an experimental study to investigate how people's food r......
期刊: FOOD QUALITY AND PREFERENCE, 2022; 96 ()
New product development can not only satisfy consumers' need to seek variety but also is important for a company to achieve long-term financial succes......
期刊: FOOD QUALITY AND PREFERENCE, 2022; 100 ()
Previous research has shown that people rely on color expectations to guide the visual search for flavor labels. We report two experiments designed to......
期刊: FOOD QUALITY AND PREFERENCE, 2022; 95 ()
Tea consumption has been extensively shown to be closely related to physical health and cognitive abilities. However, there are no definite conclusion......
期刊: FOOD QUALITY AND PREFERENCE, 2022; 98 ()
Reducing sodium scientifically and effectively without affecting the flavor and safety of food remains a challenge for food researchers. A few previou......
期刊: FOOD QUALITY AND PREFERENCE, 2022; 99 ()
This article discusses the compelling challenges posed by the COVID-19 pandemic by examining how much a given conventional food sector is reliable and......