Results 11 to 20 of about 1,373,502 (331)
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
Development of a Model System for Tasting Grain Varieties
Foods, 2020 This study investigated suitable approaches and effective applications for the evaluation of grain flavor differences among cultivars. A model system that helps to facilitate the characterization of flavors in grain varieties was developed using sorghum ...
Thao Tran, Edgar Chambers
doaj +1 more source
Exploring seasonal differences in taste and nonvolatiles of <i>Lu'an Guapian</i> tea and perceptual interactions between odorants and EGCG via multi-sensory analysis and metabolomics. [PDF]
Food Chem XLi J +8 more
europepmc +2 more sources
What Is “Natural”? Consumer Responses to Selected Ingredients
Foods, 2018 Interest in “natural” food has grown enormously over the last decade. Because the United States government has not set a legal definition for the term “natural”, customers have formed their own sensory perceptions and opinions on ...
Edgar Chambers +2 more
doaj +1 more source
Beverages, 2017 Pomegranate Juice (PJ) and Green Tea (GT) products have increased in popularity because of their beneficial health properties. Consumers look for healthier beverages, and rely on labels, claims, and product packaging when choosing a product.
Federica Higa +2 more
doaj +1 more source
Consumer Acceptance of Dry Dog Food Variations
Animals, 2014 The objectives of this study were to compare the acceptance of different dry dog food products by consumers, determine consumer clusters for acceptance, and identify the characteristics of dog food that drive consumer acceptance.
Brizio Di Donfrancesco +3 more
doaj +1 more source
Development and Validation of a Recipe Method for Doughs
Foods, 2018 Recipes have a great impact on consumers’ behavior in the kitchen; building a recipe requires the understanding of the potential user. The objective of this study was to develop and evaluate different recipe styles for the preparation of doughs by ...
Adriana Lezama-Solano, Edgar Chambers
doaj +1 more source
Segmentation of Potato Consumers Based on Sensory and Attitudinal Aspects
Foods, 2020 Consumer hedonic scores for potatoes were linked to sensory characteristics to understand the underlying consumer segments, flavor and texture preferences and attitudinal associations regarding potatoes.
Chetan Sharma +3 more
doaj +1 more source
Foods, 2021 Food companies spend a large amount of money and time to explore markets and consumer trends for ideation. Finding new opportunities in food product development is a challenging assignment.
Rajesh Kumar +3 more
doaj +1 more source
Multivariate analysis of sensory data of Vitis vinifera L. cv. Graciano during ripening. Correlation with the phenolic composition of the grape skins [PDF]
, 2011 The aim of this work was to evaluate sensory changes in grape skins during ripening and to obtain a correlation with their phenolic composition.
Escribano Bailón, María Teresa +3 more
core +3 more sources