Results 201 to 210 of about 64,706 (309)

Comparative Analysis of Nutritional, Textural, and Sensory Attributes of Butter Crab and Normal Female Mud Crab (<i>Scylla paramamosain</i>): Insights for Market Positioning and Consumer Preference. [PDF]

Foods
Chen B, Feng M, Fang K, Wu K, Yang H, Chen S, Guo H, Hao S, Wen X.   +8 more
europepmc   +1 more source

Recognition of Consumer Preference by Analysis and Classification EEG Signals. [PDF]

Front Hum Neurosci, 2020
Aldayel M, Ykhlef M, Al-Nafjan A.
europepmc   +1 more source

Payment Card Rewards Programs and Consumer Payment Choice

We estimate the direct effects of rewards card programs on consumer payment choice for in-store transactions. By using a data set that contains information on consumer perceived attributes of payment methods and consumer perceived acceptance of payment ...
Ching, Andrew, Hayashi, Fumiko
core  

From Behavior to Dynamics: Decoding Carrier Roles in Cu‐based Photocathodes for Solar‐Driven CO2 Reduction

Advanced Materials, EarlyView.
The performance of Cu‐based photocathodes in photoelectrochemical CO2 reduction is not governed by catalytic sites alone, but by the dynamic journey of photogenerated carriers. This review decodes how carrier generation, recombination, transport, accumulation, extraction, and electrolyte coupling shape catalytic activity, selectivity, and stability ...
Yi‐Cheng Wang, Chenyu Xu, Peng‐Fei Sui, Yi Liu, Xiaolei Wang, Jing‐Li Luo   +5 more
wiley   +1 more source

Mapping Consumer Preference for Vegan and Omnivorous Diets for the Sensory Attributes of Flour Products with Iodine-Fortified Plant-Based Ingredients. [PDF]

Nutrients
Szymandera-Buszka K, Jankowska A, Jędrusek-Golińska A.   +2 more
europepmc   +1 more source

Cold Brew Coffee-Pilot Studies on Definition, Extraction, Consumer Preference, Chemical Characterization and Microbiological Hazards. [PDF]

Foods, 2021
Claassen L, Rinderknecht M, Porth T, Röhnisch J, Seren HY, Scharinger A, Gottstein V, Noack D, Schwarz S, Winkler G, Lachenmeier DW.   +10 more
europepmc   +1 more source

Consumer Preferences for Locally Produced Strawberries

Consumers were surveyed to understand preference in an effort to stabilize acreage and market share in a minor strawberry production area. Preferred attributes were identified using conjoint analysis.
Bruchhaus, Michael N., Hinson, Roger A.
core  

Cell Adhesion by Design: Engineering Tissue Culture Scaffolds With Adhesion Cues

Advanced Materials Interfaces, EarlyView.
ABSTRACT In scaffold‐based tissue engineering, the matrix should provide adequate adhesion cues for cell attachment, spreading, and function. Given the multitude of adhesion receptors and the diversity of scaffolds, there are many approaches to render scaffolds adhesive, even though they are not all equivalent.
Dalia Dranseike, Dhananjay V. Deshmukh, Mark W. Tibbitt, Céline Labouesse   +3 more
wiley   +1 more source

Correction: Exploration of consumer preference based on deep learning neural network model in the immersive marketing environment. [PDF]

PLoS One
Zheng Q, Ding QS.
europepmc   +1 more source

Exploring Consumer Valuation and Preference Heterogeneity for Functional Foods Using a Choice Experiment: A Case Study of Tomato Juice Containing Soy in Ohio

A discrete choice experiment is applied to examine consumer valuation of a new generation of functional foods. Data were collected from 1,704 households in Ohio through a mail survey.
Teratanavat, Ratapol P., Hooker, Neal H.
core