Food Quality and Preference

Article	Citations
Concurrent vs. immediate retrospective temporal sensory data collection: A case study on lemon-flavoured carbonated alcoholic drinks	127
Implicit and explicit liking of a snack with health- versus taste-related information	119
Influence of exposure to novel food packaging on consumers’ adoption of innovative products	113
Wired for harsh food environments: Human spatial memory favours the effortless location and consumption of high-calorie foods	96
Controlled product testing in the home - implications for sample size	94
Appeals of Chinese medicinal cuisine promotion	90
Editorial Board	87
Editorial Board	85
Editorial Board	83
Editorial Board	72
Unconscious emotional processing	70
Commentary on “On the contribution of the senses to food emotional experience” by Dantec et al	65
Does cooking ability affect consumer perception and appreciation of plant-based protein in Bolognese sauces?	64
Exploring the nexus between food and veg*n lifestyle via text mining-based online community analytics	64
Food neophobia and its association with vegetable, fruit and snack intake among 12- to 36-month toddlers in China: A cross-sectional study	63
Dietary and psychosocial correlates of nausea and vomiting in pregnancy	63
Using Relative Preference mapping (RPM) to identify innovative flavours for 3-blend plant-based milk alternatives in different test locations	62
Defining core science of ‘sensory and consumer science’: Understanding human sensory perception, foods/materials interaction, and their influence on consumer behavior, health, and well-being	62
Effects of a thin body shape nudge and other determinants of adolescents’ healthy and unhealthy food consumption in a school setting	59
Identification of desirable mechanical and sensory properties of bread for the elderly	58
To fear the unknown: Covid-19 confinement, fear, and food choice	57
Non experts’ understanding of terms frequently used by experts to describe the sensory properties of wine: An investigation based on opposites	56
Sweet music influences sensory and hedonic perception of food products with varying sugar levels	56
Something fishy is cooking – A survey of 11- to 13-year-old Danish children’s self-evaluated food neophilia, food behaviour, knowledge, and skills in relation to fish	55
Motivated to eat green or your greens? Comparing the role of motivation towards the environment and for eating regulation on ecological eating behaviours – A Self-Determination Theory perspective	55

The negative influence of food neophobia on food and beverage liking: Time to look beyond extreme groups analysis?	55
Attentional bias for vegetables is negatively associated with acceptability and is related to sensory properties	55
The role of life satisfaction and locus of control in changing purchase intentions for organic and local food during the pandemic	53
The effect of moderating variables on consumer preferences for sustainable wines	53
Consumer segmentation based on product-elicited emotional associations: Case studies using the circumplex-inspired valence × arousal emotion word questionnaire (CEQ)	53
Exploring factors determining German consumers’ intention to eat meat alternatives	52
Associations between trait food craving and adolescents’ preferences for and consumption of healthy versus unhealthy foods	52
Decoding the meaning of alternative proteins: Connotations and music-matching	51
Living standards shape individual attitudes on genetically modified food around the world	51
The theory of planned behaviour and healthy diet: Examining the mediating effect of traditional food	50
Tasty or sustainable? Goal conflict in plant-based food choice	49
How to determine Iso-sweet concentrations for various sweeteners: Insights from consumers and trained panels	49
Retronasal olfaction is relatively less affected in older individuals with subjectively normal olfactory function	48
Knowledge of an insect pest negatively affects sensory perception and emotional response to blueberries	46
Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products	46
Dissociable effects of hunger, exposure and sensory overlap on flavour liking	45
Is dietary intake associated with salt taste function and perception in adults? A systematic review	43
Explicit and implicit measures of emotions: Data-science might help to account for data complexity and heterogeneity	43
Multisensory adaptation strategies: Decreased food sensory importance in patients with olfactory dysfunction	42
A food and beverage map: Exploring food-beverage pairing through projective mapping	42
Influence of obesity on saltiness and sweetness intensity enhancement by odors	41
Reviving the entomophagy tradition among the younger generation: An application of the theory of planned behavior	41
Health Star Rating Labels: A systematic review and future research agenda	41
How to define “Vegan”: An exploratory study of definition preferences among omnivores, vegetarians, and vegans	39
The influence of information about nutritional quality, environmental impact and eco-efficiency of menu items on consumer perceptions and behaviors	39
The influence of innovation-adoption characteristics on consumers' trust and purchase intentions of innovative alternative proteins: A comparison between plant-based food, cultured food, and insect-ba	39
Soft, crispy, crunchy, sustainable: The role of visual textures in shaping sustainable food preferences	38
Corrigendum to “Exploring the intersection of food literacy and consumer research: A review, conceptualisation, and agenda for sustainability-focused research” [Food Quality and preference 126 (2025)	38
Impact of front-of-pack labels with nutrition and Grass-Fed claims on consumer perceptions and expected sensory and nutritional characteristics of Cheddar cheese – A comparative study of Irish and US	38
Effects of alcohol content information on sensory perception and satisfaction of full portions of regular beers and beer alternatives consumed at home	38
Exploring the buzz: The mediating role of entomophagy attitudes among younger generations towards pork from pigs fed with insect flour	38
Dietary dilemmas: Navigating trade-offs in food choice for sustainability, health, naturalness, and price	37
Reply to three commentaries on the definition of sensory and consumer science by Jaeger et al. (2024)	37
“I don't just drink water for the sake of it”: Understanding the influence of value, reward, self-identity and early life on water drinking behaviour	37
Brazilian consumers' interpretation and use of high-in labels: An exploratory study at the point of purchase in two cities	37
Entomophagy in Bangladesh: A cross-sectional survey on the consumer attitudes and readiness to adopt insects as food	37
European consumers' involvement with date labels and implications for household food waste	37
Sustainable food choice motives: The development and cross-country validation of the Sustainable Food Choice Questionnaire (SUS-FCQ)	36
Early changes in elderly food habits related to reduced protein intake	36
Congruency of an eating environment influences product liking: A virtual reality study	36
The image of cowpeas among urban South Africans who vary in familiarity with the product	36
Association between eco-anxiety, sustainable eating and consumption behaviors and the EAT-Lancet diet score among university students	36
The German Leeds food preference Questionnaire (LFPQ-G): A validation study	35
Variations in consumer acceptance, sensory engagement and method practicality across three remote consumer-testing modalities	35
Bread buns or slices? variations of bread shape modifies ad libitum intake of bread and toppings	35
Consumers' expectations and experiences of salad greens, herbs, and fruits from vertical farming: Comparison with organic produce	34
An enjoyment-focused social identity intervention to reduce buffet plate waste	34
Food texture preferences in early childhood: Insights from 3–6 years old children and parents	34
Genetics, odor perception and food liking: The intriguing role of cinnamon	34
Meat-ing expectations? The influence of plate materials on consumer perceptions of novel mycoprotein	33

Impact of context in visual evaluation of design pastry: Comparison of real and virtual	33
What makes a food healthy? Sex differences in what is associated to healthiness evaluations	33
Is it the name, or is it the impact? A sensory and consumer science changing with the times.	33
Downsizing by design – Investigating acceptance, choice and willingness to pay for portion control design concepts	33
What do consumers prioritise when selecting climate-affected produce and what trumps empathy towards farmers?	33
Patterns and stability of food preferences among a national representative sample of young, middle-aged, and elderly adults in China: A latent transition analysis	33
Variability in the temporal perception of polyphenol-related sensations in extra virgin olive oil and impact on flavor perception	32
Shopping for a sustainable future: Two case studies on consumer perception of organic cotton and wine	32
I’ll have this salad on the left, and I’ll have it now! The influence of hunger on healthy-left nudge	31
The Picky Eating Questionnaire and Child-reported Food Preference Questionnaire: Pilot validation in Australian-Indian mothers and children 7-12 years old	31
Children's food neophobia across different socioeconomic backgrounds in Chile: Exploring acceptance and willingness to try unfamiliar vegetables	31
The potential of using emoji instead of words when measuring emotions associated with food	31
Open to experiencing…meat alternatives? The HEXACO personality model and willingness to try, buy, and pay among omnivores	31
Overcoming barriers to consumer acceptance of 3D-printed foods in the food service sector	31
Consumers’ willingness-to-buy pasta with microalgae proteins – Which label can promote sales?	30
Consumers’ attitudes towards sustainable alternative protein sources: Comparing seaweed, insects and jellyfish in Italy	30
The trust paradox in food labelling: An exploration of consumers’ perceptions of certified vegetables	30
How do omnivore consumers perceive plant-based alternatives to yoghurt, cheese, eggs and salmon? Comparison with animal-based counterparts and consideration of the effect of nutrition and ingredient i	30
Turning your weakness into my strength: How counter-messaging on conventional meat influences acceptance of cultured meat	30
Consumer responses to the use of artificial intelligence in luxury and non-luxury restaurants	30
Tackling nutritional and health claims to disentangle their effects on consumer food choices and behaviour: A systematic review	29
Consumer attitudes and beliefs towards plant-based food in different degrees of processing – The case of Sweden	29
Geographical context of European consumers’ choices of alternative protein food: A systematic review	29
Need to Change, Want to Change, or Hard to Change? Targeting three dinner food waste profiles with regard to attitudes and personality traits	29
Editorial Board	29
The effect of food shape on children’s implicit and explicit emotional response	29
Corrigendum to “Seeking confirmation? Biased information search and deliberation in the food domain” [Food Qual. Preference 91 (2021) 104189]	28
Less is more: Mindfulness, portion size, and candy eating pleasure	28
Exploring the effect of familiarity on sports performance food perception in various simulated consumption contexts	28
Stay safe in your vehicle: Drive-in booths can be an alternative to indoor booths for laboratory sensory testing	28
Can facial expressions predict beer choices after tasting? A proof of concept study on implicit measurements for a better understanding of choice behavior among beer consumers	27
Willingness to pay for higher environmental standards for avocado production in Great Barrier Reef catchments	27
Enabled to eat more plant proteins? Capabilities, opportunities, and motivations related to increasing pulse and pulse-based product consumption across consumer groups	27
Analyzing temporal dominance of sensations data with categorical functional data analysis	27
Understanding influencing attributes of adolescent snack choices: Evidence from a discrete choice experiment	27
Influence of Orthonasal delivery of sweet volatiles on the perception of fruitiness in the mouth	27
Naturalness Attitudinal Scale (NAS): Development and validation of new scales to measure attitudes toward naturalness for different product categories	27
Relevant elements on biscuits purchasing decision for coeliac children and their parents in a supermarket context	27
Predicting consumers’ attitude towards and willingness to buy beer brewed with agroindustrial by-products	26
Does risk preference matter to consumers’ willingness to pay for functional food: Evidence from lab experiments using the eye-tracking technology	26
Distinct sensory hedonic functions for sourness in adults	26
Segmenting and profiling seaweed consumers: A cross-cultural comparison of Australia, the United Kingdom and Croatia	26
A scoping review of the literature examining consumer acceptance of upcycled foods	26
Number of children needed to evaluate products made in cooking workshops	26
Capturing food-elicited emotions: Facial decoding of children’s implicit and explicit responses to tasted samples	26
The taste of change? Free vegan meal boxes do not change meat consumption, self-efficacy, or attitudes toward a plant-based diet among meat eaters	26
The effect of unit number and inter-unit distance on perceived food portion size	26
(M)eat more plants: How category dimensions and inferences shape consumer acceptance of plant-based proteins	26
The influence of label information on the snacks parents choose for their children: Individual differences in a choice based conjoint test	26
Comparing traditional check-all-that-apply (CATA) and implicit response time Go/No-go approaches for profiling consumer emotional response when tasting food	25
Association between visual attention to nutrition priming and subsequent beverage choice	25
Meat alternative consumers still frowned upon in Europe: Analysis of stereotypical, emotional and behavioral responses of observing others	25
A segmentation of fish consumers based on quantity and type of fish: Insights from the Swedish market	25
Exploring the intersection of food literacy and consumer research: A review, conceptualisation, and agenda for sustainability-focused research	25
Flavor language in expert reviews versus consumer preferences: An application to expensive American whiskeys	25
Label copresence for healthier choices: How sugar content per daily limit and sugar warning labels balance out the health halos of nutrient-content claim	25
Olfactory modulation of visual attention and preference towards congruent food products: An eye tracking study	25
Social-psychological determinants of young consumers’ consumption of pork	24
Sensory specific satiety or appetite? Investigating effects of retronasally-introduced aroma and taste cues on subsequent real-life snack intake	24
Cross-national comparison on the meaning of emoji to describe emotions elicited by foods in preadolescents	24
Disgusting, sustainable, odd: A study on consumers' social representation of insect-based food and its association with TPB variables	24
Do efforts to reduce packaging waste impact preferences for meal kits?	24
Using Twitter to model consumer perception and product development opportunities: A use case with Turmeric	24
Bagging and boosting machine learning algorithms for modelling sensory perception from simple chemical variables: Wine mouthfeel as a case study	24
Food neophobia predicts visual ability in the recognition of prepared food, beyond domain-general factors	24
Commentary on “The future of consumer neuroscience in food research” by Niedziela and Ambroze	24
Biterm topic modelling of responses to open-ended questions: A study with US consumers about vertical farming	24
Massively collaborative crowdsourced research on COVID19 and the chemical senses: Insights and outcomes	24
Eating out of paper versus plastic: The effect of packaging material on consumption	23
Understanding the influence of end-users on the acceptance of gene edited foods and sensitivity to information	23
Opinion note: Digitalization in sensory and consumer science – Summary perspectives from presentations at the 15th Pangborn sensory science symposium	23
An integrated framework to explain consumers’ purchase intentions toward green food in the Chinese context	23
Immediate backfire? Nudging sustainable food choices and psychological reactance	23
Understanding consumer’s acceptability of the technology behind upcycled foods: An application of the technology acceptance model	23
Seasonal cues to food scarcity and calorie cravings: Winter cues elicit preferences for energy-dense foods	23
When less is more – Effects of providing simple vs. refined action-knowledge interventions to promote climate-friendly food consumption in German consumers	22
The emulsion-filled gels with different fat contents exhibit various friction behavior and dynamic fat-related texture perception at different temperatures	22
Comparison of variants of the valence × arousal circumplex-inspired emotion word questionnaire	22
How physical cues surrounding foods influence snack consumption: The case of covering foods	22
Pairing a beer with a soundtrack: Is it guided by geographical identity?	22

Individual variation in mouthfeel sensitivity: investigating influences of whey protein content, consumer age, food format and fat addition	21
Organic food preferences: A Comparison of American and Indian consumers	21
On being a foodie: Food literacy, involvement, and disgust	21
Free comment versus word association test: Methodological insights for sensory analysis	21
Rejoinder to “Determinants of Liking: A Call for Multilevel Assessment of Wine Preferences - A commentary on Werner and colleagues 2021”	21
Is the R-index method for eliciting preference measures from the 9-point hedonic scale fit for purpose?	21
Editorial Board	21
Variations in oral responsiveness associate with specific signatures in the gut microbiota and modulate dietary habits	21
To sensory perception science: A shorter and broader definition of sensory and consumer science	21
Association of emojis to the five basic tastes (sweet, salty, sour, bitter and umami)	21
Assessing tactile acuity in oral tissues: Challenges of stimulus development	21
On the choice of appropriate models for CATA data – A further reply to Bi and Kuesten	21
Sensory evaluation of wine aroma: Should color-driven descriptors be used?	21
Nutritional condition and nutrient intake predict moral condemnation of food wasting	20
Assessing moderated mediation effects influencing consumer acceptance of cell-cultured Meat: A PLS-SEM modeling approach	20
The heritability of pescetarianism and vegetarianism	20
Investigating the eating patterns and expectations for the 60+: Insights for the development of new “ready-to-eat” products	20
The effects of gamification on engagement and response accuracy in discriminatory sensory testing	20
Validation of the Dietarian Identity Questionnaire (DIQ): A case study in Italy	20
Exploring intergenerational differences in consumer acceptance of insects-fed farmed fish	20
Acceptability of protein-fortified recipes in older adults in France	20
Chemosensory vocabulary in wine, perfume and food product reviews: Insights from language modeling	20
Consumers’ perception of plant-based alternatives and changes over time. A linguistic analysis across three countries and ten years	20
Serving a dip with a salty snack promotes energy intake	20
The effect of meat-shaming on meat eaters’ emotions and intentions to adapt behavior	19
Consumers across five European countries prioritise animal welfare above environmental sustainability when buying meat and dairy products	19
Masculinizing plant-based diets as an appeal for dietary change among men	19
The role of immersive environments in the assessment of consumer perceptions and product acceptance: A systematic literature review	19
The stability of self-reported emotional response and liking of beer in context	19
A multiple-response chi-square framework for the analysis of Free-Comment and Check-All-That-Apply data	19
Are unconscious emotions important in product assessment? How can we access them?	19
Screening respondents to increase data quality in consumer tests	19
PROP taste status has limited impact on wine flavour perception and acceptability by consumers	19
Introduction to the Special Issue on Emotion	19
Influence of wine traits and context on liking, intention to consume, wine-evoked emotions and perceived sensory sensations	19
A review on oral tactile sensitivity: measurement techniques, influencing factors and its relation to food perception and preference	19
Meat alternative adoption: How climate change concern drives perceived sustainability, naturalness, and taste	19
Practices and representations of snacking in a highly standardized food culture: The scenario in France	19
The who, what, where, when, why and how of measuring emotional response to food. A systematic review	18
Flavor intensity is reduced in pureed food: A study using instrumental and sensory analyses	18
Investigating consumers' views on foods from soilless farming systems: A review of the literature and discussion of implications and recommendations	18
Blockchain traceability and agri-food appeal: A task-technology fit perspective	18
Is classical music sweeter than jazz? Crossmodal influences of background music and taste/flavour on healthy and indulgent food preferences	18
Editorial Board	18
Exploring how age, medication usage, and dentures effect the sensory perception and liking of oral nutritional supplements in older adults	18
How sensory and hedonic expectations shape perceived properties of regular and non-alcoholic beer	18
Preferences and willingness to pay for personalized nutrition interventions: Discrete choice experiments in Europe and the United States	18
Does participation in CSA affect consciousness and sustainable behavior of consumers? The evidence from a longitudinal study	18
Commentary: Changes in eating and changes in affect during early Covid confinement	18
The food neophobia scale: Factorial and construct validity in the Australian population	18
When tradition turns to innovation: Japanese consumers' evaluation of new food products	18
Application of Polarized Projective Mapping combined with Ultra Flash Profiling to a complex − high fatigue product category: The case of Greek grape marc spirits	18
Developmental changes in food and non-food odor importance – Data from Scotland and Pakistan	17
Social representations of craft food products in three European countries	17
“Feminine = Healthy Food” stereotype: Impact of feminine brand personality on consumer attitudes toward healthier food brands	17
Trying tongs and spoiling spoons: Effort nudges influence food consumption and may motivate healthier food decisions	17
Motivations to buy organic food in emerging markets: An exploratory study of urban Indian millennials	17
A behavioural reasoning perspective on the consumption of local food. A study on REKO, a social media-based local food distribution system	17
Bayesian D- and I-optimal designs for choice experiments involving mixtures and process variables	17
Editorial Board	17
Power of presence: Effects of physical or digital commensality on consumer perception and acceptance of meals	17
Exploring food consumers’ motivations to fight both climate change and biodiversity loss: Combining insights from behavior theory and Eurobarometer data	17
Why trust is crucial – The moderating role of trust in the relationship between motivation and intention to buy healthy, sustainable and novel foods	17
Editorial Board	17
Food technology neophobia as a psychological barrier to clean meat acceptance	17
Visual marketing: The importance and consumer recognition of fruit brands in supermarket fruit displays	16
Carbon footprint labels involving traffic lights foster sustainable food choices	16
Understanding the role of food Neophobia in the willingness to consume functional rice	16
“Waiter, the checkmark please”: Restaurant managers' and customers' evaluations of nudges towards sustainable food choices	16
Is there also a hidden health cue in the background? The impact of natural imagery on product attitude in food marketing	16
Which meat (substitute) to buy? Is front of package information reliable to identify the healthier and more natural choice?	16
A diet-related health prompt with the Swiss Food Pyramid as a nudge to reduce meat consumption	16
Impact of emotional state on consumers’ emotional conceptualizations of dark chocolate using an emoji-based questionnaire	16
Show me the benefits! Determinants of behavioral intentions towards CRISPR in the United States	16
The potential of salient branding of fresh fruit on the supermarket shelf for consumer brand recall	16
Nothing but ‘peaches and cream’? The impact of fruit images and a sugar claim on young consumers’ perceptions and expectations of dairy products	16
Meatless but not mindless: Cognitive style, meat exclusion and the role of underlying motives	16
The development and validation of a food chain engagement measurement scale	16
Consumer attitudes towards hydroponic cultivation of vegetables – Specifically exploring the impact of the fertilisation strategy (using mineral origin or food waste as fertilisers)	16
Saltiness perception in white sauce formulations as tested in older adults	16
Information, attitudes, and consumer evaluations of cultivated meat	16
Territorial brand equity in the wine market and the role of the organic label: A consumer perspective	16
Determinants and moderators of organic food purchase intention	16
Preliminary findings: Preferences of right-handed people for food images oriented to the left vs. right side	16
From noise to sound: Setting the base of packaging sound design for cosmetics by physical, sensory and cognitive characterization of lipstick closing sounds	16
Impact of olfactory priming on mental representations of food concepts and subsequent food choice	16
An evaluation and shortening of the Cooking and Food Provisioning Action Scale (CAFPAS) using item response theory	16
A taste of things to come: The effect of extrinsic and intrinsic cues on perceived properties of beer mediated by expectations	16
Seasonal multisensory eating experiences in Norway and Colombia	16
Milk, mylk or drink: Do packaging cues affect consumers’ understanding of plant-based products?	15
Is it possible to improve healthy food habits in schoolchildren? A cross cultural study among Spain and Poland	15
Can AI Powered Speech-to-Text and Text-to-Speech techniques limit the interviewer bias in sensory and consumer research?	15
Welcome to the (label) jungle? Analyzing how consumers deal with intra-sustainability label trade-offs on food	15
The taste of colours	15
Price information influences the subjective experience of wine: A framed field experiment	15