Results 21 to 30 of about 18,373 (172)

Optimizing Sensory Attributes: Exploring the Placement of the Ideal-Product Question in Check-All-That-Apply Methodology

Applied Sciences, 2023
Consumer research has traditionally played a pivotal role in understanding consumers’ preferences for a product. The check-all-that-apply (CATA) methodology is used in consumer research to gather insights on product attributes. The placement of the ideal-
Katiúcia Alves Amorim, Silvia Deboni Dutcosky, Fernanda Salamoni Becker, Eduardo Ramirez Asquieri, Clarissa Damiani, Cristina Soares, Jéssica Ferreira Rodrigues   +6 more
doaj   +1 more source

Differences in Hedonic Responses, Facial Expressions and Self-Reported Emotions of Consumers Using Commercial Yogurts: A Cross-Cultural Study

Foods, 2021
Hedonic scale testing is a well-accepted methodology for assessing consumer perceptions but is compromised by variation in voluntary responses between cultures.
Mitali Gupta, Damir D. Torrico, Graham Hepworth, Sally L. Gras, Lydia Ong, Jeremy J. Cottrell, Frank R. Dunshea   +6 more
doaj   +1 more source

Use of Focus Group as Selection Method of Descriptors for Check-All-That-Apply (CATA) for Sensory Characteristics of Hot Dogs

Foods, 2022
Check-all-that-apply (CATA) is a methodology for sensory product characterization that can be used by consumers. These characteristics, on the other hand, are determined by a trained panel, and consumers are not asked how they perceive these attributes ...
Isabela Rodrigues, Danielle Rodrigues Magalhaes, Marco Antonio Trindade   +2 more
doaj   +1 more source

Present status of radiative and rare kaon decays [PDF]

EPJ Web of Conferences, 2022
I will review recent developments in rare and radiative kaon decays from the theory side, with emphasis on those modes that are actively analyzed by the experimental collaborations.
Catà Oscar
doaj   +1 more source

Consumer Perception of Red Wine by the Degree of Familiarity Using Consumer-Based Methodology

Foods, 2021
Capturing and understanding consumers’ perceptions is not a simple quest, particularly for wine, which is one of the most complex beverages. In contrast to the increasing amount of wine import and consumption, studies on how Korean consumers perceive ...
Jiyun Yang, Jeehyun Lee
doaj   +1 more source

Activation of Tenofovir Alafenamide and Sofosbuvir in the Human Lung and Its Implications in the Development of Nucleoside/Nucleotide Prodrugs for Treating SARS-CoV-2 Pulmonary Infection

Pharmaceutics, 2021
ProTide technology is a powerful tool for the design of nucleoside/nucleotide analog prodrugs. ProTide prodrug design improves cell permeability and enhances intracellular activation.
Jiapeng Li, Shuhan Liu, Jian Shi, Hao-Jie Zhu   +3 more
doaj   +1 more source

Consumer perception of biodegradable packaging for food [PDF]

Polímeros
Most of the discarded plastics originate mainly from food and beverage packaging, thus the consumer's perception of biodegradable packaging must be understood.
Ana Carolina Salgado de Oliveira, Michele Nayara Ribeiro, Julio Cesar Ugucioni, Roney Alves da Rocha, Soraia Vilela Borges   +4 more
doaj   +1 more source

Check-All-That-Apply (CATA) Test to Investigate the Consumers’ Perception of Olive Oil Sensory Properties: Effect of Storage Time and Packaging Material

Foods, 2021
Sensory changes during shelf-life of oils have been mostly studied by descriptive methods, while consumer-based approaches have been poorly explored. This study assessed the variations in consumers’ liking and sensory perception of extra virgin olive oil
Maria Piochi, Giorgia Cabrino, Luisa Torri   +2 more
doaj   +1 more source

Developing Indigenous Plant‐Enriched Yogurt to Enhance Iron Solubility—A Collaboration With Senegalese Women Farmers [PDF]

Journal of food science.
ABSTRACT This study utilized collaborations with Senegalese women farmers to investigate the impact of lactic acid bacteria (LAB) fermentation of sorghum, baobab, and milk on nutritional and sensory qualities for plant‐enriched yogurt. Using a simplex lattice mixture design, five samples of varying weight ratios of sorghum/baobab (17.5/32.5–47.5/2.5, w.
Ifeh C, Allan E, Ndiaye A, Miles M, Kuo W.   +4 more
europepmc   +2 more sources

A Consumer Perception Study on Functional Dairy Products Among Consumers in Istanbul, Turkey

Turkish Journal of Agriculture: Food Science and Technology, 2019
The aim of this study is to understand Turkish consumers’ perception of functional dairy products in three different categories, namely milk, yogurt, and cream cheese, as well as their willingness to buy products with health claims.
Sanem Argın, Belin Eskinazi, Didem Tavlı   +2 more
doaj   +1 more source