Food Quality and Preference

Article	Citations
Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives	260
The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumers	207
Intention-behaviour gap and perceived behavioural control-behaviour gap in theory of planned behaviour: moderating roles of communication, satisfaction and trust in organic food consumption	190
Facilitators and inhibitors of organic food buying behavior	120
Attitudes and acceptance of young people toward the consumption of insects and cultured meat in Germany	113
Consumer perceptions, preferences, and behavior regarding pasture-raised livestock products: A review	112
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	74
Clean label: Why this ingredient but not that one?	67
Consumer preferences for upcycled ingredients: A case study with biscuits	65
A multi-national comparison of meat eaters' attitudes and expectations for burgers containing beef, pea or algae protein	64
Reducing meat consumption in meat-loving Denmark: Exploring willingness, behavior, barriers and drivers	59
Drivers of food waste reduction behaviour in the household context	56
A systematic review of studies using the Food Neophobia Scale: Conclusions from thirty years of studies	54
Intention to purchase wellbeing food among Korean consumers: An application of the Theory of Planned Behavior	54
Finally, the chance to eat healthily: Longitudinal study about food consumption during and after the first COVID-19 lockdown in Italy	53
What factors affect consumers’ dining sentiments and their ratings: Evidence from restaurant online review data	53
Food & meal decision making in lockdown: How and who has Covid-19 affected?	53
Impact of COVID-19 confinement on eating behaviours across 16 European countries: The COVIDiet cross-national study	53
Alternative protein sources in Western diets: Food product development and consumer acceptance of spirulina-filled pasta	53
Disgusting or delicious? Examining attitudinal ambivalence towards entomophagy among Danish consumers	52
Gender differences in vegetarian identity: How men and women construe meatless dieting	52
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	50
Consumer understanding of sustainability concept in agricultural products	50
Colour and shape of design elements of the packaging labels influence consumer expectations and hedonic judgments of specialty coffee	50
From mostly vegetarian to fully vegetarian: Meat avoidance and the expression of social identity	48

The impact of innovation-related perception on consumer acceptance of food innovations – Development of an integrated framework of the consumer acceptance process	47
A values–beliefs–attitude model of local food consumption: An empirical study in China and Denmark	47
Sustainable food choice motives: The development and cross-country validation of the Sustainable Food Choice Questionnaire (SUS-FCQ)	46
Preference segments among declared craft beer drinkers: Perceptual, attitudinal and behavioral responses underlying craft-style vs. traditional-style flavor preferences	46
Distinguishing meat reducers from unrestricted omnivores, vegetarians and vegans: A comprehensive comparison of Australian consumers	46
From desktop to supermarket shelf: Eye-tracking exploration on consumer attention and choice	45
Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products	45
Effect of information on consumers’ sensory evaluation of beef, plant-based and hybrid beef burgers	45
Situational appropriateness of meat products, meat substitutes and meat alternatives as perceived by Dutch consumers	44
Consumer preference for nutrition and health claims: A multi-methodological approach	42
Consumers’ willingness to pay for upcycled foods	42
Nutri-Score, multiple traffic light and incomplete nutrition labelling on food packages: Effects on consumers’ accuracy in identifying healthier snack options	41
Healthier eating: Covid-19 disruption as a catalyst for positive change	41
Making ugly food beautiful: Consumer barriers to purchase and marketing options for Suboptimal Food at retail level – A systematic review	41
Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDS	41
Targeting interventions to distinct meat-eating groups reduces meat consumption	40
When organic products are tasty: Taste inferences from an Organic = Healthy Association	40
How chemophobia affects public acceptance of pesticide use and biotechnology in agriculture	39
True colours: Advantages and challenges of virtual reality in a sensory science experiment on the influence of colour on flavour identification	39
Core dimensions of food-related lifestyle: A new instrument for measuring food involvement, innovativeness and responsibility	39
Discrete choice experiments in the analysis of consumers’ preferences for finfish products: A systematic literature review	38
A single-response emotion word questionnaire for measuring product-related emotional associations inspired by a circumplex model of core affect: Method characterisation with an applied focus	38
Drivers of plant-based convenience foods consumption: Results of a multicomponent extension of the theory of planned behaviour	38
Contextual acceptance of novel and unfamiliar foods: Insects, cultured meat, plant-based meat alternatives, and 3D printed foods	37
References to home-made and natural foods on the labels of ultra-processed products increase healthfulness perception and purchase intention: Insights for policy making	36
An exploratory consumer study of 3D printed food perception in a real-life military setting	36
Check-all-that-apply (CATA) questions: Sensory term citation frequency reflects rated term intensity and applicability	36
Consumers’ evaluation of the environmental friendliness, healthiness and naturalness of meat, meat substitutes, and other protein-rich foods	35
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	35
The effects of carrier, benefit, and perceived trust in information channel on functional food purchase intention among Chinese consumers	35
Flexitarianism in the Netherlands in the 2010 decade: Shifts, consumer segments and motives	35
The influence of taste-congruent soundtracks on visual attention and food choice: A cross-cultural eye-tracking study in Chinese and Danish consumers	34
Americans’ acceptance of black soldier fly larvae as food for themselves, their dogs, and farmed animals	34
Sensory acceptability of new plant protein meat substitutes	33
Insects as food and feed in Portugal and Norway – Cross-cultural comparison of determinants of acceptance	33
An integrated framework to explain consumers’ purchase intentions toward green food in the Chinese context	33
Information, attitudes, and consumer evaluations of cultivated meat	33
Do consumers value food products containing upcycled ingredients? The effect of nutritional and environmental information	33
Role of sustainability attributes and occasion matters in determining consumers’ beef choice	33
What is gastronomy? An exploratory study of social representation of gastronomy and Mexican cuisine among experts and consumers using a qualitative approach	32
Understanding the psychological benefits in organic consumerism: An empirical exploration	32
Smelling our appetite? The influence of food odors on congruent appetite, food preferences and intake	31
Food technology neophobia as a psychological barrier to clean meat acceptance	31
Consumer perception of salt-reduced potato chips: Sensory strategies, effect of labeling and individual health orientation	31
Cross-modal Effect of Vanilla Aroma on Sweetness of Different Sweeteners among Chinese and Danish Consumers	31
Fast and automated sensory analysis: Using natural language processing for descriptive lexicon development	31
A behavioural reasoning perspective on the consumption of local food. A study on REKO, a social media-based local food distribution system	31
Using implicit rather than explicit measures of emotions	30
Using online comments to explore consumer beliefs regarding organic food in German-speaking countries and the United States	30
Understanding the importance and timing of panic buying among U.S. Households during the COVID-19 pandemic	30

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	30
A combined Nutri-Score and ‘Eco-Score’ approach for more nutritious and more environmentally friendly food choices? Evidence from a consumer experiment in Belgium	30
Communicating upcycled foods: Frugality framing supports acceptance of sustainable product innovations	29
Factors affecting odour-induced taste enhancement	29
Exploring the relationships between taste phenotypes, genotypes, ethnicity, gender and taste perception using Chi-square and regression tree analysis	28
Sick, salient and full of salt, sugar and fat: Understanding the impact of nutritional warnings on consumers’ associations through the salience bias	28
Text highlighting as a new way of measuring consumers' attitudes: A case study on vertical farming	28
Consumers’ attitudes towards lab-grown meat, conventionally raised meat and plant-based protein alternatives	28
Use of different panellists (experienced, trained, consumers and experts) and the projective mapping task to evaluate white wine	28
How to define “Vegan”: An exploratory study of definition preferences among omnivores, vegetarians, and vegans	28
Influence of different test conditions on the emotional responses elicited by beers	27
Contextual acceptance of insect-based foods	27
Implementing immersive technologies in consumer testing: Liking and Just-About-Right ratings in a laboratory, immersive simulated café and real café	27
Constructing healthy food names: On the sound symbolism of healthy food	27
To fear the unknown: Covid-19 confinement, fear, and food choice	27
Remote testing: Sensory test during Covid-19 pandemic and beyond	27
Children’s selection of emojis to express food-elicited emotions in varied eating contexts	27
Factors affecting data quality of online questionnaires: Issues and metrics for sensory and consumer research	27
Determinants of fishery and aquaculture products consumption at home in the EU28	26
Cup texture influences taste and tactile judgments in the evaluation of specialty coffee	26
An investigation of the Pivot© Profile sensory analysis method using wine experts: Comparison with descriptive analysis and results from two expert panels	26
The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods	26
Consumer acceptance of gene-edited food products in China	26
Free-comment outperformed check-all-that-apply in the sensory characterisation of wines with consumers at home	26
Give us today our daily bread: The effect of hunger on consumers’ visual attention towards bread and the role of time orientation	26
Impact of COVID-19 to customers switching intention in the food segments: The push, pull and mooring effects in consumer migration towards organic food	26
Development of the engagement questionnaire (EQ): A tool to measure panelist engagement during sensory and consumer evaluations	25
Food processing and perceived naturalness: Is it more natural or just more traditional?	25
Taste-shape correspondences in context	25
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	25
Concurrent vs. retrospective temporal data collection: Attack-evolution-finish as a simplification of Temporal Dominance of Sensations?	24
The comparability of consumers’ behavior in virtual reality and real life: A validation study of virtual reality based on a ranking task	24
Factors influencing the intention to purchase meat-mushroom blended burgers among college students	24
Enabling sustainable plant-forward transition: European consumer attitudes and intention to buy hybrid products	24
Consumer preferences for new fermented food products that mix animal and plant protein sources	24
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	23
On the epidemic of food waste: Idealized prototypes and the aversion to misshapen fruits and vegetables	23
Should emoji replace emotion words in questionnaire-based food-related consumer research?	23
Influence of culture on social representation of wines produced by various methods: Natural, organic and conventional	23
Comparison of food values for consumers’ preferences on imported fruits and vegetables within Japan, Taiwan, and Indonesia	23
On the applicability of ANOVA models for CATA data	23
Approaching 100 years of sensory and consumer science: Developments and ongoing issues	23
Acceptance of insect foods among Danish children: Effects of information provision, food neophobia, disgust sensitivity, and species on willingness to try	23
Considering the application of a mixed reality context and consumer segmentation when evaluating emotional response to tea break snacks	23
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	23
An exploratory study using graphic design to communicate consumer benefits on food packaging	23
Is classical music sweeter than jazz? Crossmodal influences of background music and taste/flavour on healthy and indulgent food preferences	23
The valence × arousal circumplex-inspired emotion questionnaire (CEQ): Effect of response format and question layout	23
Negative emotions, positive actions: Food safety and consumer intentions to purchase ethical food in China	22
The fair trade food labeling health halo: Effects of fair trade labeling on consumption and perceived healthfulness	22
How does animal welfare taste? Combining sensory and choice experiments to evaluate willingness to pay for animal welfare pork	22
Eliciting willingness to pay for fairtrade products with information	22
Importance of sensory quality signals in consumers’ food choice	22
Which meat (substitute) to buy? Is front of package information reliable to identify the healthier and more natural choice?	22
The future of consumer neuroscience in food research	21
Athletic abs or big bellies: The impact of imagery, arousal levels, and health consciousness on consumers’ attitudes towards plant-based protein products	21
Tell me what you imagine and I will tell you what you want: The effects of mental simulation on desire and food choice	21
Cross-national differences in child food neophobia: A comparison of five European countries	21
Motivations to buy organic food in emerging markets: An exploratory study of urban Indian millennials	21
How is satisfaction with food-related life conceptualized? A comparison between parents and their adolescent children in dual-headed households	21
Sounds sweet, sounds bitter: How the presence of certain sounds in a brand name can alter expectations about the product’s taste	21
Identifying behavioral and attitudinal barriers and drivers to promote consumption of pulses: A quantitative survey across five European countries	21
Effect of virtual eating environment on consumers’ evaluations of healthy and unhealthy snacks	21
The influence of stimulus concentration and odor intensity on relaxing and stimulating perceived properties of odors	20
“Bitter Touch”: Cross-modal associations between hand-feel touch and gustatory cues in the context of coffee consumption experience	20
Consumers’ attitudes towards sustainable alternative protein sources: Comparing seaweed, insects and jellyfish in Italy	20
The effect of the pungent sensation elicited by Sichuan pepper oleoresin on the sensory perception of saltiness throughout younger and older age groups	20
Does the origin of inputs and processing matter? Evidence from consumers’ valuation for craft beer	20
Factors influencing the visual deliciousness / eye-appeal of food	20
The effect of implicit and explicit extrinsic cues on hedonic and sensory expectations in the context of beer	20
Modulation of sweetness perception in confectionary applications	20
Validation of the Food Technology Neophobia Scale in a Chinese sample using exploratory and confirmatory factor analysis	20
Positive emotions explain increased intention to consume five types of alternative proteins	20
The color-flavor incongruency effect in visual search for food labels: An eye-tracking study	20
Validation and application of a German version of the Dietarian Identity Questionnaire: Revealing differences between omnivores, vegetarians, and vegans	20
Questionnaires should be the default method in food-related emotion research	19
The congruence effect of food shape and name typeface on consumers’ food preferences	19
Does importance influence confidence in organic food attributes?	19
Favoring plant instead of animal protein sources: Legitimation by authority, morality, rationality and story logic	19
The effects of noise control in coffee tasting experiences	19

A taste of things to come: The effect of extrinsic and intrinsic cues on perceived properties of beer mediated by expectations	19
Comparing temporal sensory product profile data obtained from expert and consumer panels and evaluating the value of a multiple sip TCATA approach	19
Crisis communication, anticipated food scarcity, and food preferences: Preregistered evidence of the insurance hypothesis	19
Comparison of the performance of the same panel with different training levels: Flash profile versus descriptive analysis	18
The state of the art of discrete choice experiments in food research	18
Sensory acceptability and willingness to buy foods presented as having benefits achieved through the use of nanotechnology	18
Not too ugly to be tasty: Guiding consumer food inferences for the greater good	18
Encouraging sustainable insect-based diets: The role of disgust, social influence, and moral concern in insect consumption	18
Seeing sweet and choosing sour: Compensatory effects of typeface on consumers’ choice behavior	18
Exploring public perceptions on alternative meat in China from social media data using transfer learning method	18
Impact of consumer global–local identity on attitude towards and intention to buy local foods	18
Tackling nutritional and health claims to disentangle their effects on consumer food choices and behaviour: A systematic review	18
Characterizing consumer emotional response to milk packaging guides packaging material selection	18
Can information influence meat consumption behaviour? An experimental field study in the university canteen	17
Seasonal cues to food scarcity and calorie cravings: Winter cues elicit preferences for energy-dense foods	17
Long vowel sounds induce expectations of sweet tastes	17
Effects of “craft” vs. “traditional” labels to beer consumers with different flavor preferences: A comprehensive multi-response approach	17
The impact of sugar-related claims on perceived healthfulness, caloric value and expected taste of food products	17
Linking oral processing behavior to bolus properties and dynamic sensory perception of processed cheeses with bell pepper pieces	17
A cross-cultural study on consumer preferences for olive oil	17
Exploration of seaweed consumption in Norway using the norm activation model: The moderator role of food innovativeness	17
Co-occurrence networks of Twitter content after manual or automatic processing. A case-study on “gluten-free”	17
Segmenting consumers based on sensory acceptance tests in sensory labs, immersive environments, and natural consumption settings	17
The negative influence of food neophobia on food and beverage liking: Time to look beyond extreme groups analysis?	17
Engaging in entomophagy: The role of food neophobia and disgust between insect and non-insect eaters	16
Sushi at the beach: Effects of congruent and incongruent immersive contexts on food evaluations	16
The associations between genetics, salt taste perception and salt intake in young adults	16
How cartoon characters and claims influence children’s attitude towards a snack vegetable – An explorative cross-cultural comparison between Indonesia and Denmark	16
Using Free-Comment with consumers to obtain temporal sensory descriptions of products	16
Meaning of food and consumer eating behaviors	16
Identifying temporal drivers of liking and satiation based on temporal sensory descriptions and consumer ratings	16
Does the face show what the mind tells? A comparison between dynamic emotions obtained from facial expressions and Temporal Dominance of Emotions (TDE)	16
Factors influencing consumer menu-item selection in a restaurant context	16
Influence of wine traits and context on liking, intention to consume, wine-evoked emotions and perceived sensory sensations	16
Strategies to convince consumers to eat insects? A review	16
The trust paradox in food labelling: An exploration of consumers’ perceptions of certified vegetables	16
Adapting tribology for use in sensory studies on hard food: The case of texture perception in apples	16
Tasting atmospherics: Taste associations with colour parameters of coffee shop interiors	15
Effect of thinking style and consumption purpose on food choice: A case study with yogurt using a discrete choice experiment and eye-tracking	15
Effects of different nutrition labels on visual attention and accuracy of nutritional quality perception – Results of an experimental eye-tracking study	15
Cross-modal correspondence between visual information and taste perception of bitter foods and drinks	15
The potential of using emoji instead of words when measuring emotions associated with food	15
Understanding meat consumption in later life: A segmentation of older consumers in the EU	15
Variety seeking behavior in the wine domain: A consumers segmentation using big data	15
Consumer acceptance towards potato chips fried in yellow mealworm oil	15
Acceptance of insect-based food in Chile: Evidence from a survey using the entomophagy attitude questionnaire (EAQ)	15
Structure of presented stimuli influences gazing behavior and choice	15
Turning your weakness into my strength: How counter-messaging on conventional meat influences acceptance of cultured meat	15
Individual differences in responsiveness to oral sensations and odours with chemesthetic activity: Relationships between sensory modalities and impact on the hedonic response	15
Consumer valuation of carbon labeled protein-enriched burgers in European older adults	15
Combined influence of TAS2R38 genotype and PROP phenotype on the intensity of basic tastes, astringency and pungency in the Italian taste project	15
Cross-validation of the entomophagy attitude questionnaire (EAQ): A study in China on eaters and non-eaters	15
The appeal of virtual chocolate: A systematic comparison of psychological and physiological food cue responses to virtual and real food	15
Do health claims add value to nutritional claims? Evidence from a close-to-real experiment on breakfast biscuits	14
Cognitive restraint, emotional eating and uncontrolled eating: Exploring factors associated with the cycle of behaviors during the COVID-19 pandemic	14
Eco-labels matter: Coffee consumers value agrochemical-free attributes over biodiversity conservation	14
How much is a bottle of conventional, organic or biodynamic wine worth? Results of an experimental auction	14
How does wine ageing influence perceived complexity? Temporal-Choose-All-That-Apply (TCATA) reveals temporal drivers of complexity in experts and novices	14
Approach and avoidance motivation and interest in new foods: Introducing a measure of the motivation to eat new foods	14
An 18-country analysis of the effectiveness of five front-of-pack nutrition labels	14
Comparison of methods to develop an emotional lexicon of wine: Conventional vs rapid-method approach	14
“Beyond liking” measures in food-related consumer research supplement hedonic responses and improve ability to predict consumption	14
Appropriate food and wine pairings and wine provenance information: Potential tools for developing memorable dining experiences	14
On the contribution of the senses to food emotional experience	14
Consumer attitudes and beliefs towards plant-based food in different degrees of processing – The case of Sweden	14
Non experts’ understanding of terms frequently used by experts to describe the sensory properties of wine: An investigation based on opposites	14
How do consumers describe cool climate wines using projective mapping and ultra-flash profile?	13
Consumer responses to genetically modified food in China: The influence of existing general attitudes, affect and perceptions of risks and benefits	13
Celebrity insects: Exploring the effect of celebrity endorsement on people’s willingness to eat insect-based foods	13
‘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	13
Savoury and kokumi enhancement increases perceived calories and expectations of fullness in equicaloric beef broths	13
Cutting down or eating up: Examining meat consumption, reduction, and sustainable food beliefs, attitudes, and behaviors	13
Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda	13
Time-course analysis of food cue processing: An eye-tracking investigation on context effects	13
Attitude toward environmental protection and toward nature: How do they shape consumer behaviour for a sustainable tomato?	13
Personality traits and bitterness perception influence the liking and intake of pale ale style beers	13
Attitude-behaviour dissonance regarding the importance of food preservation for customers	13
An analysis of the sensory properties, emotional responses and social settings associated with non-alcoholic beer	13
Assessment of instructions on panelist cognitive framework and free sorting task results: A case study of cold brew coffee	13
Healthy is (not) tasty? Implicit and explicit associations between food healthiness and tastiness in primary school-aged children and parents with a lower socioeconomic position	13
Differences in salivary flow and composition between age groups are correlated to dynamic retronasal aroma perception during wine consumption	13
The impacts of diet-related health consciousness, food disgust, nutrition knowledge, and the Big Five personality traits on perceived risks in the food domain	13
What kind of food can win Gen Z’s favor? A mixed methods study from China	13
EEG correlates of perceived food product similarity in a cross-modal taste-visual task	13
Food neophobia modulates importance of food choice motives: Replication, extension, and behavioural validation	13
The theory of planned behaviour and healthy diet: Examining the mediating effect of traditional food	13
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	13
Role of unfamiliarity and information on consumers’ willingness to try new healthy foods	13
“Corona Cooking”: The interrelation between emotional response to the first lockdown during the COVID-19 pandemic and cooking attitudes and behaviour in Denmark	13
Further validation of the engagement questionnaire (EQ): Do immersive technologies actually increase consumer engagement during wine evaluations?	13
Multidimensional representation of wine drinking experience: Effects of the level of consumers’ expertise and involvement	13
Do vegetarians feel bad? Examining the association between eating vegetarian and subjective well-being in two representative samples	13
Influence of expertise on semantic categorization of wine odors	12
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	12
Heart rate, electrodermal responses and frontal alpha asymmetry to accepted and non-accepted solutions and drinks	12