Pascal and Francis Bibliographic Databases

Help

Search results

Your search

kw.\*:("Consumers")

Filter

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Document Type [dt]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Publication Year[py]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Discipline (document) [di]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Language

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Author Country

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Origin

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Results 1 to 25 of 9413

  • Page / 377
Export

Selection :

  • and

What determines consumer attention to nutrition labels?BIALKOVA, Svetlana; VAN TRIJP, Hans.Food quality and preference. 2010, Vol 21, Num 8, pp 1042-1051, issn 0950-3293, 10 p.Conference Paper

Energy consumption feedback devices' impact evaluation on domestic energy useVASSILEVA, Iana; DAHLQUIST, Erik; WALLIN, Fredrik et al.Applied energy. 2013, Vol 106, pp 314-320, issn 0306-2619, 7 p.Article

Energy saving instrument ― ESCerts in IndiaBHATTACHARYA, Tanushree; KAPOOR, Richa.Renewable & sustainable energy review. 2012, Vol 16, Num 2, pp 1311-1316, issn 1364-0321, 6 p.Article

Acceptability of lamb fed on pasture, concentrate or combinations of both systems by European consumersFONT I FURNOLS, M; REALINI, C. E; LUZARDO, S et al.Meat science. 2008, Vol 81, Num 1, pp 196-202, issn 0309-1740, 7 p.Article

Energy affordability and the benefits system in ItalyMINIACI, Raffaele; SCARPA, Carlo; VALBONESI, Paola et al.Energy policy. 2014, Vol 75, pp 289-300, issn 0301-4215, 12 p.Article

Exploring consumers' knowledge and perceptions of hydrocolloids used as food additives and ingredientsVARELA, P; FISZMAN, S. M.Food hydrocolloids. 2013, Vol 30, Num 1, pp 477-484, issn 0268-005X, 8 p.Article

Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumersFONT I FURNOLS, M; SAN JULIAN, R; BRANSCHEID, W et al.Meat science. 2006, Vol 72, Num 3, pp 545-554, issn 0309-1740, 10 p.Article

Future trends and consumer lifestyles with regard to meat consumptionGRUNERT, Klaus G.Meat science. 2006, Vol 74, Num 1, pp 149-160, issn 0309-1740, 12 p.Conference Paper

Consumer reactions to creaminess and genetic sensitivity to 6-n-propylthiouracil: A multidimensional studyKIRKMEYER, Sarah V; TEPPER, Beverly J.Food quality and preference. 2005, Vol 16, Num 6, pp 545-556, issn 0950-3293, 12 p.Article

A comparison between nine laboratories performing triangle testsSAUVAGEOT, François; HERBRETEAU, Virginie; BERGER, Marie et al.Food quality and preference. 2012, Vol 24, Num 1, pp 1-7, issn 0950-3293, 7 p.Article

Number of consumers necessary for sensory acceptability testsHOUGH, Guillermo; WAKELING, Ian; MUCCI, Andrea et al.Food quality and preference. 2006, Vol 17, Num 6, pp 522-526, issn 0950-3293, 5 p.Article

Dark fermentative hydrogen production by mixed anaerobic cultures: Effect of inoculum treatment methods on hydrogen yieldRAO CHAGANTI, Subba; KIM, Dong-Hoon; LALMAN, Jerald A et al.Renewable energy. 2012, Vol 48, pp 117-121, issn 0960-1481, 5 p.Article

Characteristics and consumption patterns of Australian organic consumersOATES, Liza; COHEN, Marc; BRAUN, Lesley et al.Journal of the science of food and agriculture. 2012, Vol 92, Num 14, pp 2782-2787, issn 0022-5142, 6 p.Conference Paper

What happens when consumers realise about green washing? A qualitative investigationLIM, Weng Marc; DING HOOI TING; VICTOR SUDIRMAN BONAVENTURE et al.International journal of global environmental issues. 2013, Vol 13, Num 1, pp 14-24, issn 1466-6650, 11 p.Article

The impact of federal legislation to limit electronique monitoringGREENLAW, P.S; PRUNDEANU, C.Public personnel management. 1997, Vol 26, Num 2, pp 227-240, issn 0091-0260Article

Partitioning methods outperform hierarchical methods for clustering consumers in preference mappingWAJROCK, Sophie; ANTILLE, Nicolas; RYTZ, Andreas et al.Food quality and preference. 2008, Vol 19, Num 7, pp 662-669, issn 0950-3293, 8 p.Article

The coproduction construct and the decision to coproduce: managerial implications in the service contextOYEDELE, Adesegun; SIMPSON, Penny M.International journal of services sciences (Print). 2011, Vol 4, Num 1, pp 38-56, issn 1753-1446, 19 p.Article

Chilled pork: Part II. Consumer perception of sensory qualityNGAPO, T. M; RIENDEAU, L; LABERGE, C et al.Meat science. 2012, Vol 92, Num 4, pp 338-345, issn 0309-1740, 8 p.Article

Texture concepts for consumers : a better understanding of crispy-crunchy sensory perceptionVARELA, Paula; SALVADOR, Ana; GAMBARO, Adriana et al.European food research & technology (Print). 2008, Vol 226, Num 5, pp 1081-1090, issn 1438-2377, 10 p.Article

Societal aspects of genetically modified foodsFREWER, L; LASSEN, J; KETTLITZ, B et al.Food and chemical toxicology. 2004, Vol 42, Num 7, pp 1181-1193, issn 0278-6915, 13 p.Article

Patient Perspective on Outcomes in Rheumatology ― A Position Paper for OMERACT 9KIRWAN, John R; NEWMAN, Stanton; TUGWELL, Peter S et al.Journal of rheumatology. 2009, Vol 36, Num 9, pp 2067-2070, issn 0315-162X, 4 p.Conference Paper

Food hygiene practices in different food establishmentsDJEKIC, Ilija; SMIGIC, Nada; KALOGIANNI, Eleni P et al.Food control. 2014, Vol 39, pp 34-40, issn 0956-7135, 7 p.Article

Marbling and ageing — Part 2. Consumer perception of sensory qualityNGAPO, Tania M; RIENDEAU, Louise; LABERGE, Claude et al.Food research international. 2013, Vol 51, Num 2, pp 985-991, issn 0963-9969, 7 p.Article

Implementing a palatability assured critical control point (PACCP) approach to satisfy consumer demandsPOLKINGHORNE, R. J.Meat science. 2006, Vol 74, Num 1, pp 180-187, issn 0309-1740, 8 p.Conference Paper

Un mémorandum de la présidence française de l'Union européenne. Pour une politique active de la consommationMORLA, MME.LES NOTES BLEUES DE BERCY. 1995, Num 60, 4 p., stratégies économiques internationalesArticle

  • Page / 377