Food Quality and Preference

Article	Citations
Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives	321
The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumers	213
Facilitators and inhibitors of organic food buying behavior	142
Extending the theory of planned behavior to understand consumer purchase behavior for organic vegetables in Brazil: The role of perceived health benefits, perceived sustainability benefits and perceiv	101
Reducing meat consumption in meat-loving Denmark: Exploring willingness, behavior, barriers and drivers	82
A multi-national comparison of meat eaters' attitudes and expectations for burgers containing beef, pea or algae protein	79
Drivers of food waste reduction behaviour in the household context	79
Clean label: Why this ingredient but not that one?	74
Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products	67
A systematic review of studies using the Food Neophobia Scale: Conclusions from thirty years of studies	65
Consumer understanding of sustainability concept in agricultural products	65
Intention to purchase wellbeing food among Korean consumers: An application of the Theory of Planned Behavior	65
Sustainable food choice motives: The development and cross-country validation of the Sustainable Food Choice Questionnaire (SUS-FCQ)	64
Effect of information on consumers’ sensory evaluation of beef, plant-based and hybrid beef burgers	62
Willingness to adopt a more plant-based diet in China and New Zealand: Applying the theories of planned behaviour, meat attachment and food choice motives	61
Contextual acceptance of novel and unfamiliar foods: Insects, cultured meat, plant-based meat alternatives, and 3D printed foods	60
Food & meal decision making in lockdown: How and who has Covid-19 affected?	59
Distinguishing meat reducers from unrestricted omnivores, vegetarians and vegans: A comprehensive comparison of Australian consumers	59
What factors affect consumers’ dining sentiments and their ratings: Evidence from restaurant online review data	59
Finally, the chance to eat healthily: Longitudinal study about food consumption during and after the first COVID-19 lockdown in Italy	58
Consumers’ evaluation of the environmental friendliness, healthiness and naturalness of meat, meat substitutes, and other protein-rich foods	57
Impact of COVID-19 confinement on eating behaviours across 16 European countries: The COVIDiet cross-national study	56
Consumers’ willingness to pay for upcycled foods	54
Core dimensions of food-related lifestyle: A new instrument for measuring food involvement, innovativeness and responsibility	53
Sensory acceptability of new plant protein meat substitutes	52

Situational appropriateness of meat products, meat substitutes and meat alternatives as perceived by Dutch consumers	50
Making ugly food beautiful: Consumer barriers to purchase and marketing options for Suboptimal Food at retail level – A systematic review	50
Targeting interventions to distinct meat-eating groups reduces meat consumption	47
Healthier eating: Covid-19 disruption as a catalyst for positive change	46
Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDS	46
Check-all-that-apply (CATA) questions: Sensory term citation frequency reflects rated term intensity and applicability	45
An exploratory consumer study of 3D printed food perception in a real-life military setting	44
How chemophobia affects public acceptance of pesticide use and biotechnology in agriculture	43
An integrated framework to explain consumers’ purchase intentions toward green food in the Chinese context	43
True colours: Advantages and challenges of virtual reality in a sensory science experiment on the influence of colour on flavour identification	43
Flexitarianism in the Netherlands in the 2010 decade: Shifts, consumer segments and motives	43
Do consumers value food products containing upcycled ingredients? The effect of nutritional and environmental information	42
Americans’ acceptance of black soldier fly larvae as food for themselves, their dogs, and farmed animals	42
A combined Nutri-Score and ‘Eco-Score’ approach for more nutritious and more environmentally friendly food choices? Evidence from a consumer experiment in Belgium	42
Information, attitudes, and consumer evaluations of cultivated meat	41
Insects as food and feed in Portugal and Norway – Cross-cultural comparison of determinants of acceptance	41
Importance of additional information, as a complement to information coming from packaging, to promote meat substitutes: A case study on a sausage based on vegetable proteins	40
Food technology neophobia as a psychological barrier to clean meat acceptance	40
Factors affecting data quality of online questionnaires: Issues and metrics for sensory and consumer research	40
References to home-made and natural foods on the labels of ultra-processed products increase healthfulness perception and purchase intention: Insights for policy making	40
Consumers’ attitudes towards lab-grown meat, conventionally raised meat and plant-based protein alternatives	38
Communicating upcycled foods: Frugality framing supports acceptance of sustainable product innovations	38
A behavioural reasoning perspective on the consumption of local food. A study on REKO, a social media-based local food distribution system	38
Remote testing: Sensory test during Covid-19 pandemic and beyond	36
Consumers’ attitudes towards sustainable alternative protein sources: Comparing seaweed, insects and jellyfish in Italy	36
Cross-modal Effect of Vanilla Aroma on Sweetness of Different Sweeteners among Chinese and Danish Consumers	36
Changes in food behavior during the first lockdown of COVID-19 pandemic: A multi-country study about changes in eating habits, motivations, and food-related behaviors	35
Acceptance of insect foods among Danish children: Effects of information provision, food neophobia, disgust sensitivity, and species on willingness to try	35
Determinants of fishery and aquaculture products consumption at home in the EU28	35
Role of sustainability attributes and occasion matters in determining consumers’ beef choice	35
Consumer acceptance of gene-edited food products in China	34
Positive emotions explain increased intention to consume five types of alternative proteins	33
Understanding the psychological benefits in organic consumerism: An empirical exploration	33
The state of the art of discrete choice experiments in food research	33
Factors affecting odour-induced taste enhancement	33
Food processing and perceived naturalness: Is it more natural or just more traditional?	32
Understanding the importance and timing of panic buying among U.S. Households during the COVID-19 pandemic	32
Approaching 100 years of sensory and consumer science: Developments and ongoing issues	32
Engaging in entomophagy: The role of food neophobia and disgust between insect and non-insect eaters	31
Using implicit rather than explicit measures of emotions	31
Enabling sustainable plant-forward transition: European consumer attitudes and intention to buy hybrid products	31
The role of food packaging on children's diet: Insights for the design of comprehensive regulations to encourage healthier eating habits in childhood and beyond	31
The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods	31
Is classical music sweeter than jazz? Crossmodal influences of background music and taste/flavour on healthy and indulgent food preferences	31
An exploratory study using graphic design to communicate consumer benefits on food packaging	30
How to define “Vegan”: An exploratory study of definition preferences among omnivores, vegetarians, and vegans	30
Constructing healthy food names: On the sound symbolism of healthy food	30
Strategies to convince consumers to eat insects? A review	29
Consumer preferences for new fermented food products that mix animal and plant protein sources	29
Which meat (substitute) to buy? Is front of package information reliable to identify the healthier and more natural choice?	29

To fear the unknown: Covid-19 confinement, fear, and food choice	29
Sick, salient and full of salt, sugar and fat: Understanding the impact of nutritional warnings on consumers’ associations through the salience bias	29
Considering the application of a mixed reality context and consumer segmentation when evaluating emotional response to tea break snacks	29
The fair trade food labeling health halo: Effects of fair trade labeling on consumption and perceived healthfulness	28
Factors influencing the intention to purchase meat-mushroom blended burgers among college students	28
Tackling nutritional and health claims to disentangle their effects on consumer food choices and behaviour: A systematic review	28
Taste-shape correspondences in context	28
Importance of sensory quality signals in consumers’ food choice	28
The comparability of consumers’ behavior in virtual reality and real life: A validation study of virtual reality based on a ranking task	28
Eliciting willingness to pay for fairtrade products with information	28
Effects of nutrition and sustainability claims on attention and choice: An eye-tracking study in the context of a choice experiment using granola bar concepts	28
On the applicability of ANOVA models for CATA data	28
Impact of COVID-19 to customers switching intention in the food segments: The push, pull and mooring effects in consumer migration towards organic food	28
Give us today our daily bread: The effect of hunger on consumers’ visual attention towards bread and the role of time orientation	28
Text highlighting as a new way of measuring consumers' attitudes: A case study on vertical farming	28
School children cooking and eating insects as part of a teaching program – Effects of cooking, insect type, tasting order and food neophobia on hedonic response	28
Factors influencing the visual deliciousness / eye-appeal of food	28
Comparison of food values for consumers’ preferences on imported fruits and vegetables within Japan, Taiwan, and Indonesia	28
Motivations to buy organic food in emerging markets: An exploratory study of urban Indian millennials	27
Does importance influence confidence in organic food attributes?	26
Consumer attitudes and beliefs towards plant-based food in different degrees of processing – The case of Sweden	26
Cutting down or eating up: Examining meat consumption, reduction, and sustainable food beliefs, attitudes, and behaviors	25
Should emoji replace emotion words in questionnaire-based food-related consumer research?	25
Identifying behavioral and attitudinal barriers and drivers to promote consumption of pulses: A quantitative survey across five European countries	25
The congruence effect of food shape and name typeface on consumers’ food preferences	25
The valence × arousal circumplex-inspired emotion questionnaire (CEQ): Effect of response format and question layout	25
Questionnaires should be the default method in food-related emotion research	25
On the epidemic of food waste: Idealized prototypes and the aversion to misshapen fruits and vegetables	25
Influence of culture on social representation of wines produced by various methods: Natural, organic and conventional	25
The effect of the pungent sensation elicited by Sichuan pepper oleoresin on the sensory perception of saltiness throughout younger and older age groups	24
The future of consumer neuroscience in food research	24
Athletic abs or big bellies: The impact of imagery, arousal levels, and health consciousness on consumers’ attitudes towards plant-based protein products	24
The color-flavor incongruency effect in visual search for food labels: An eye-tracking study	24
A taste of things to come: The effect of extrinsic and intrinsic cues on perceived properties of beer mediated by expectations	23
Exploration of seaweed consumption in Norway using the norm activation model: The moderator role of food innovativeness	23
Linking oral processing behavior to bolus properties and dynamic sensory perception of processed cheeses with bell pepper pieces	23
How does animal welfare taste? Combining sensory and choice experiments to evaluate willingness to pay for animal welfare pork	23
Encouraging sustainable insect-based diets: The role of disgust, social influence, and moral concern in insect consumption	23
The influence of stimulus concentration and odor intensity on relaxing and stimulating perceived properties of odors	23
Impact of consumer global–local identity on attitude towards and intention to buy local foods	23
‘Edible seaweeds’ as an alternative to animal-based proteins in the UK: Identifying product beliefs and consumer traits as drivers of consumer acceptability for macroalgae	22
Favoring plant instead of animal protein sources: Legitimation by authority, morality, rationality and story logic	22
Validation and application of a German version of the Dietarian Identity Questionnaire: Revealing differences between omnivores, vegetarians, and vegans	22
Validation of the Food Technology Neophobia Scale in a Chinese sample using exploratory and confirmatory factor analysis	22
Not too ugly to be tasty: Guiding consumer food inferences for the greater good	22
Crisis communication, anticipated food scarcity, and food preferences: Preregistered evidence of the insurance hypothesis	22
Can information influence meat consumption behaviour? An experimental field study in the university canteen	22
Segmenting consumers based on sensory acceptance tests in sensory labs, immersive environments, and natural consumption settings	22
Consumers' sensory-based cognitions of currently available and ideal plant-based food alternatives: A survey in Western, Central and Northern Europe	21
Co-occurrence networks of Twitter content after manual or automatic processing. A case-study on “gluten-free”	21
Multidimensional representation of wine drinking experience: Effects of the level of consumers’ expertise and involvement	21
Turning your weakness into my strength: How counter-messaging on conventional meat influences acceptance of cultured meat	21
A cross-cultural study on consumer preferences for olive oil	21
Consumer valuation of carbon labeled protein-enriched burgers in European older adults	21
How is satisfaction with food-related life conceptualized? A comparison between parents and their adolescent children in dual-headed households	21
Comparing temporal sensory product profile data obtained from expert and consumer panels and evaluating the value of a multiple sip TCATA approach	21
An 18-country analysis of the effectiveness of five front-of-pack nutrition labels	21
Effects of “craft” vs. “traditional” labels to beer consumers with different flavor preferences: A comprehensive multi-response approach	21
Variety seeking behavior in the wine domain: A consumers segmentation using big data	21
Does the origin of inputs and processing matter? Evidence from consumers’ valuation for craft beer	21
Eco-labels matter: Coffee consumers value agrochemical-free attributes over biodiversity conservation	21
Modulation of sweetness perception in confectionary applications	21
Characterizing consumer emotional response to milk packaging guides packaging material selection	21
Using Free-Comment with consumers to obtain temporal sensory descriptions of products	20
Exploring public perceptions on alternative meat in China from social media data using transfer learning method	20
Comparison of the performance of the same panel with different training levels: Flash profile versus descriptive analysis	20
The prevalence of olfactory deficits and their effects on eating behavior from childhood to old age: A large-scale study in the French population	20
The impact of sugar-related claims on perceived healthfulness, caloric value and expected taste of food products	20
The relative importance of primary food choice factors among different consumer groups: A latent profile analysis	20
The theory of planned behaviour and healthy diet: Examining the mediating effect of traditional food	20
Influence of wine traits and context on liking, intention to consume, wine-evoked emotions and perceived sensory sensations	20
Sushi at the beach: Effects of congruent and incongruent immersive contexts on food evaluations	20
Seasonal cues to food scarcity and calorie cravings: Winter cues elicit preferences for energy-dense foods	19
Long vowel sounds induce expectations of sweet tastes	19
Tasting atmospherics: Taste associations with colour parameters of coffee shop interiors	19
“Beyond liking” measures in food-related consumer research supplement hedonic responses and improve ability to predict consumption	19
Perception and liking of yogurts with different degrees of granularity in relation to ethnicity, preferred oral processing and lingual tactile acuity	19
The effects of noise control in coffee tasting experiences	19
Understanding meat consumption in later life: A segmentation of older consumers in the EU	19
Consumer responses to genetically modified food in China: The influence of existing general attitudes, affect and perceptions of risks and benefits	19

Information about health and environmental benefits has minimal impact on consumer responses to commercial plant-based yoghurts	19
Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda	19
How cartoon characters and claims influence children’s attitude towards a snack vegetable – An explorative cross-cultural comparison between Indonesia and Denmark	19
Determinants and moderators of organic food purchase intention	19
Variability of Food Choice Motives: Two Dutch studies showing variation across meal moment, location and social context	18
Cross-modal correspondence between visual information and taste perception of bitter foods and drinks	18
What if plant-based yogurts were like dairy yogurts? Texture perception and liking of plant-based yogurts among US and Finnish consumers	18
The negative influence of food neophobia on food and beverage liking: Time to look beyond extreme groups analysis?	18
Meaning of food and consumer eating behaviors	18
Consumer acceptance towards potato chips fried in yellow mealworm oil	18
The impacts of diet-related health consciousness, food disgust, nutrition knowledge, and the Big Five personality traits on perceived risks in the food domain	18
Paying for sustainable food choices: The role of environmental considerations in consumer valuation of insect-based foods	18
Exploring factors determining German consumers’ intention to eat meat alternatives	18
Individual differences in oral tactile sensitivity and gustatory fatty acid sensitivity and their relationship with fungiform papillae density, mouth behaviour and texture perception of a food model v	18
Identifying temporal drivers of liking and satiation based on temporal sensory descriptions and consumer ratings	18
Young consumers’ purchase behaviour of sustainably-labelled food products. What is the role of scepticism?	18
Adapting tribology for use in sensory studies on hard food: The case of texture perception in apples	18
Consumer co-creation of hybrid meat products: A cross-country European survey	17
Celebrity insects: Exploring the effect of celebrity endorsement on people’s willingness to eat insect-based foods	17
Effect of thinking style and consumption purpose on food choice: A case study with yogurt using a discrete choice experiment and eye-tracking	17
The appeal of virtual chocolate: A systematic comparison of psychological and physiological food cue responses to virtual and real food	17
Individual differences in responsiveness to oral sensations and odours with chemesthetic activity: Relationships between sensory modalities and impact on the hedonic response	17
Combined influence of TAS2R38 genotype and PROP phenotype on the intensity of basic tastes, astringency and pungency in the Italian taste project	17
“Corona Cooking”: The interrelation between emotional response to the first lockdown during the COVID-19 pandemic and cooking attitudes and behaviour in Denmark	17
The combined use of temporal dominance of sensations (TDS) and discrete time-intensity (DTI) to describe the dynamic sensory profile of alcoholic cocktails	17
Are questionnaires the best way to measure emotions for food products and beverages?	17
Role of unfamiliarity and information on consumers’ willingness to try new healthy foods	17
Acceptance of insect-based food in Chile: Evidence from a survey using the entomophagy attitude questionnaire (EAQ)	17
Simple or complex: How temporal landmarks shape consumer preference for food packages	17
The trust paradox in food labelling: An exploration of consumers’ perceptions of certified vegetables	17
The potential of using emoji instead of words when measuring emotions associated with food	16
An analysis of the sensory properties, emotional responses and social settings associated with non-alcoholic beer	16
Cross-validation of the entomophagy attitude questionnaire (EAQ): A study in China on eaters and non-eaters	16
Signalling taste through packaging: The effects of shape and colour on consumers’ perceptions of cheeses	16
Non experts’ understanding of terms frequently used by experts to describe the sensory properties of wine: An investigation based on opposites	16
Impact of salt reduction interventions on salt taste sensitivity and liking, a cluster randomized controlled trial	16
A transition towards plant-based diets on its way? Consumers’ substitutions of meat in their diets in Finland	16
What kind of food can win Gen Z’s favor? A mixed methods study from China	16
No meat, lab meat, or half meat? Dutch and Finnish consumers’ attitudes toward meat substitutes, cultured meat, and hybrid meat products	16
Approach and avoidance motivation and interest in new foods: Introducing a measure of the motivation to eat new foods	16
Differences in salivary flow and composition between age groups are correlated to dynamic retronasal aroma perception during wine consumption	16
A review on oral tactile sensitivity: measurement techniques, influencing factors and its relation to food perception and preference	15
Exploring consumers’ perceptions of plant-based eggs using concept mapping and semantic network analysis	15
Comparison of public attitudes toward five alternative proteins in Japan	15
The role of peers, siblings and social media for children’s healthy eating socialization: a mixed methods study	15
How much is a bottle of conventional, organic or biodynamic wine worth? Results of an experimental auction	15
The who, what, where, when, why and how of measuring emotional response to food. A systematic review	15
A multiple-response chi-square framework for the analysis of Free-Comment and Check-All-That-Apply data	15
Application of the CATA methodology with children: Qualitative approach on ballot development and product characterization of innovative products	15
On the contribution of the senses to food emotional experience	15
Consumer responses to the use of artificial intelligence in luxury and non-luxury restaurants	15
Attitude toward environmental protection and toward nature: How do they shape consumer behaviour for a sustainable tomato?	15
The effects of presenting health and environmental impacts of food on consumption intentions	15
A meaty issue: The effect of meat-related label terminology on the willingness to eat vegetarian foods	15
Sustainable consumption in Taiwan retailing: The impact of product features and price promotion on purchase behaviors toward expiring products	15
Appropriate food and wine pairings and wine provenance information: Potential tools for developing memorable dining experiences	15
Cognitive restraint, emotional eating and uncontrolled eating: Exploring factors associated with the cycle of behaviors during the COVID-19 pandemic	15
Sample discrimination through profiling with rate all that apply (RATA) using consumers is similar between home use test (HUT) and central location test (CLT)	15
How does wine ageing influence perceived complexity? Temporal-Choose-All-That-Apply (TCATA) reveals temporal drivers of complexity in experts and novices	15
Representational and sensory cues as drivers of individual differences in expert quality assessment of red wines	14
Customer satisfaction in short food supply chains: A multiple criteria decision analysis approach	14
Reply to Bi and Kuesten: ANOVA outperforms logistic regression for the analysis of CATA data	14
Individual differences underlying food intake and liking in semisolid foods	14
Welcome to the (label) jungle? Analyzing how consumers deal with intra-sustainability label trade-offs on food	14
European consumer segments with a high potential for accepting new innovative fish products based on their food-related lifestyle	14
Personality traits and bitterness perception influence the liking and intake of pale ale style beers	14
How do consumers describe cool climate wines using projective mapping and ultra-flash profile?	14
Conceptualizing “free-from” food consumption determinants: A systematic integrative literature review focused on gluten and lactose	14
The effect of health prompts on product consideration, attention to information, and choice in large, online product assortments: The case of fiber	14
Understanding influencing attributes of adolescent snack choices: Evidence from a discrete choice experiment	14
Shopping for a sustainable future: Two case studies on consumer perception of organic cotton and wine	14
When visual cues influence taste/flavour perception: A systematic review	14
Do vegetarians feel bad? Examining the association between eating vegetarian and subjective well-being in two representative samples	14
Crossmodal interactions between audition and taste: A systematic review and narrative synthesis	14
Cross-modal effect of capsaicin and pepper oleoresin on the enhancement of saltiness perception in a NaCl model solution	14
Just a matter of taste? Understanding rationalizations for dairy consumption and their associations with sensory expectations of plant-based milk alternatives	14
Discriminability and uncertainty in principal component analysis (PCA) of temporal check-all-that-apply (TCATA) data	14
The effect of the nutri-score label on consumer’s attitudes, taste perception and purchase intention: An experimental pilot study	14
Palm oil and the Roundtable of Sustainable Palm Oil (RSPO) label: Are Swiss consumers aware and concerned?	13
Food waste in households: Children as quiet powerhouses	13
Exploring the emotions and well-being of food neophobic travelers in the consumption of comfort food	13
Value attitude behaviour and social stigma in the adoption of veganism: An integrated model	13
Food neophobia modulates importance of food choice motives: Replication, extension, and behavioural validation	13
Hunger effects on option quality for hedonic and utilitarian food products	13
Eating the “inedible”: How to improve the consumption of the perceived inedible parts of fruits and vegetables in Ireland and Italy?	13
Evaluation of trigeminal pungency perception of allyl isothiocyanate – A time intensity (TI) study	13
Reducing meat consumption: The influence of life course transitions, barriers and enablers, and effective strategies according to young Dutch adults	13
Is dietary intake associated with salt taste function and perception in adults? A systematic review	13
The addition of spices and herbs to vegetables in the National School Lunch Program increased vegetable intake at an urban, economically-underserved, and predominantly African-American high school	13
Stay safe in your vehicle: Drive-in booths can be an alternative to indoor booths for laboratory sensory testing	13
The taste of colours	13
Lowering barriers to plant-based diets: The effect of human and non-human animal self-similarity on meat avoidance intent and sensory food satisfaction	13
Effects of digital Just-In-Time nudges on healthy food choice – A field experiment	13
Visual marketing: The importance and consumer recognition of fruit brands in supermarket fruit displays	13
The effect of moderating variables on consumer preferences for sustainable wines	13