Results 111 to 120 of about 1,036,239 (204)

[Selection and acceptability of food].

Archivos latinoamericanos de nutricion, 1977
In this paper the following factors which in one way or the other may have influence on the selection and acceptability of foods are treated: 1. Fisiological and psycological aspects; a) genetic factors, b) neurophysiological factors, c) emotional factors, d) perceptive factors. 2. Physical and ecological aspects. 3.
openaire   +1 more source

U.S. consumer acceptance of whole grains, local grains, and alternative grain networks: a scoping review. [PDF]

Front Nutr
Schulz R, Peterson H, Lundquist H, Kocher M, Marquart L.   +4 more
europepmc   +1 more source

Local food products in health care facilities: elderly sensory acceptance of a local food menu [PDF]

, 2015
De Pelsmaeker, Sara, Gellynck, Xavier, Lagast, Sofie, Schouteten, Joachim   +3 more
core  

Aroma, Flavor, and Textural Drivers of Acceptance in Unflavored Pea Protein Isolates. [PDF]

J Food Sci
Kim MS, Bao R, Peterson J, Camacho ET, Soldavini A, Peterson DG, Simons CT.   +6 more
europepmc   +1 more source

Public acceptance for genetic engineering techniques: the role of food values-based information. [PDF]

Sci Rep
Selvaggi R, Yagi K, Pappalardo G, Nayga RM.   +3 more
europepmc   +1 more source

Editorial: Analysis of innovations in food development: improving nutritional value, flavor and texture in food products. [PDF]

Front Nutr
Alvarez-Suarez JM, Luzardo-Ocampo I.
europepmc   +1 more source

Seafood not from the sea: examining consumer behavioral intentions toward plant-based seafood. [PDF]

Front Nutr
Chang MY, Chao CT, Chen JH, Chen HS.
europepmc   +1 more source