Results 11 to 20 of about 58,886,902 (260)
Comparing Four Question Formats in Five Languages for On-Line Consumer Surveys
Methods and Protocols, 2020 Question formats are critical to the collection of consumer health attitudes, food product characterizations, and perceptions. The information from those surveys provides important insights in the product development process.
Denis Richard Seninde, Edgar Chambers
doaj +1 more source
Commercial fermented milk: study with consumers
Revista do Instituto de Latícinios Cândido Tostes, 2020 Understanding how consumers perceive food products is crucial. Besides knowing how much they like a product, food companies need information about the sensorial characteristics that people expect to find in a product.
Michelle Antunes de Alvarenga e Silva +5 more
doaj +1 more source
Polish Journal of Food and Nutrition Sciences, 2023 The objective of this study was to investigate the sensory profiles of basil syrups formulated with different contents of basil leaf extract and sugar, and to determine the key attributes of consumer liking.
Ervina Ervina +3 more
doaj +1 more source
Consumer evaluation of meat quality from barrows, immunocastrates and boars in six countries
Animal, 2022 The practice of surgical castration of piglets and its alternatives is still under debate. Production of boars may impair meat quality due to boar taint and reduced tenderness compared to meat from surgically castrated male pigs, while immunocastration ...
M. Aluwé +11 more
doaj +1 more source
Clustering consumers based on product discrimination in check-all-that-apply (CATA) data [PDF]
, 2022 Consumers can be clustered based on their product-related check-all-that-apply (CATA) responses. We identify two paradoxes that can occur if these clusters are derived from conventional similarity coefficients.
Næs, T. +6 more
core +1 more source
, 2023 In the last decade, other quality attributes have emerged as the main aspects that impact pork consumers acceptance, such as environmentally friendly production, nutritional value, and animal welfare.
Aline Silva Mello Cesar (2994006) +16 more
core +1 more source
Foods, 2020 Since rice is often cooked in many countries with different types of ingredients or seasonings, the surface colors of traditional rice meal items vary across cultural backgrounds.
Shady Afrin Jeesan, Han-Seok Seo
doaj +1 more source
Data in Brief, 2023 This paper describes data on the consumer sensory perception of liquid mixtures including sapid and aromatic compounds. A total of 149 consumers participated in this study. They were randomly assigned to one of three panels.
Noëlle Béno +2 more
doaj +1 more source
Choice of descriptors for Sensorium events (check all that apply).
, 2023 Choice of descriptors for Sensorium events (check all that apply).
Brianna Keys (15426913) +5 more
core +1 more source
Packagings for the transportation of persimmon and their effects on sensory characteristics [PDF]
Pesquisa Agropecuária Brasileira, 2019 : The objective of this work was to evaluate the effect of different packagings for the transportation of the Rama Forte persimmon (Diospyros kaki) cultivar on the sensory characteristics and consumer acceptance of the product during storage. Three types
Maristella Martineli +4 more
doaj +2 more sources