Results 81 to 90 of about 55,518 (101)
Food Quality and Preference, 2015 Generally liking is measured overall but is likely to vary over the food intake, like sensory perception. Replacing the attributes in Temporal Dominance of Sensations (TDS) by the categories of a usual ordinal liking scale makes it possible to monitor ...
Pascal Schlich, Michel Visalli
exaly +2 more sources
Appetite, 2014 Olfaction plays a significant role in the sensing of foods. However, little information is available at any age on the relationship between the hedonic responses to given food odours and the effective liking and disliking of foods bearing these same ...
Sandrine Monnery-Patris +2 more
exaly +2 more sources
Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe [PDF]
Meat Science, 2020 This study evaluated the contributions of sensory traits to overall liking in Europe. Perceptions by untrained consumers of tenderness, juiciness, flavor liking and overall liking were determined using the Meat Standards Australia protocols. According to
Rod Polkinghorne +2 more
exaly +2 more sources
Some of the next articles are maybe not open access.
Phenotypic differences in taste hedonics: The effects of sweet liking
Food Quality and Preference, 2023Vasiliki Iatridi, Chi Thanh Vi
exaly
Effect of information about organic production on beef liking and consumer willingness to pay
Food Quality and Preference, 2010Ada Braghieri +2 more
exaly
The role of emotions in food choice and liking
Food Research International, 2015Gerry Jäger +2 more
exaly
Analysing relations between specific and total liking scores
Food Quality and Preference, 2013Tormod Næß +2 more
exaly
The influence of recent tasting experience on expected liking for foods
Food Quality and Preference, 2013Jackie Blissett +2 more
exaly