Influence of package design on the dynamics of multisensory and emotional food experienceSCHIFFERSTEIN, Hendrik N. J; FENKO, Anna; DESMET, Pieter M. A et al.Food quality and preference. 2013, Vol 27, Num 1, pp 18-25, issn 0950-3293, 8 p.Article

A bittersweet symphony: Systematically modulating the taste of food by changing the sonic properties of the soundtrack playing in the backgroundCRISINEL, Anne-Sylvie; COSSER, Stefan; KING, Scott et al.Food quality and preference. 2012, Vol 24, Num 1, pp 201-204, issn 0950-3293, 4 p.Article

Assessing the associations between brand packaging and brand attributes using an indirect performance measureVALERIO PARISE, Cesare; SPENCE, Charles.Food quality and preference. 2012, Vol 24, Num 1, pp 17-23, issn 0950-3293, 7 p.Article

CATA penalty/rewardPLAEHN, Dave.Food quality and preference. 2012, Vol 24, Num 1, pp 141-152, issn 0950-3293, 12 p.Article

Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factorsLANA CHUNG; CHUNG, Seo-Jin; KIM, Jin-Young et al.Food quality and preference. 2012, Vol 26, Num 1, pp 105-118, issn 0950-3293, 14 p.Article

Comparison of methods to monitor liking of food during consumptionSUDRE, Julien; PINEAU, Nicolas; LORET, Chrystel et al.Food quality and preference. 2012, Vol 24, Num 1, pp 179-189, issn 0950-3293, 11 p.Article

Equivalence tests ― A reviewMEYNERS, Michael.Food quality and preference. 2012, Vol 26, Num 2, pp 231-245, issn 0950-3293, 15 p.Article

Exploring implicit and explicit crossmodal colour―flavour correspondences in product packagingPIQUERAS-FISZMAN, Betina; VELASCO, Carlos; SPENCE, Charles et al.Food quality and preference. 2012, Vol 25, Num 2, pp 148-155, issn 0950-3293, 8 p.Article

Likelihood of buying healthy convenience food: An at-home testing procedure for ready-to-heat mealsVEFLEN OLSEN, Nina; MENICHELLI, Elena; SORHEIM, Oddvin et al.Food quality and preference. 2012, Vol 24, Num 1, pp 171-178, issn 0950-3293, 8 p.Article

Market price differentials for food packaging characteristicsMUELLER LOOSE, Simone; SZOLNOKI, Gergely.Food quality and preference. 2012, Vol 25, Num 2, pp 171-182, issn 0950-3293, 12 p.Article

Optimization of blended wine quality through maximization of consumer likingDOOLEY, Lauren; THRELFALL, Renee T; MEULLENET, Jean-François et al.Food quality and preference. 2012, Vol 24, Num 1, pp 40-47, issn 0950-3293, 8 p.Article

Sea urchin: From plague to market opportunityGRISOLIA, Jose M; LOPEZ, Francisco; DE DIOS ORTUZAR, Juan et al.Food quality and preference. 2012, Vol 25, Num 1, pp 46-56, issn 0950-3293, 11 p.Article

Tasting spoons: Assessing how the material of a spoon affects the taste of the foodPIQUERAS-FISZMAN, Betina; LAUGHLIN, Zoe; MIODOWNIK, Mark et al.Food quality and preference. 2012, Vol 24, Num 1, pp 24-29, issn 0950-3293, 6 p.Article

The influence of the feel of product packaging on the perception of the oral-somatosensory texture of foodPIQUERAS-FISZMAN, Betina; SPENCE, Charles.Food quality and preference. 2012, Vol 26, Num 1, pp 67-73, issn 0950-3293, 7 p.Article

The role of familiarity in front-of-pack label evaluation and use: A comparison between the United Kingdom and The NetherlandsHERPEN, Erica Van; SEISS, Ellen; TRIJP, Hans C. M. Van et al.Food quality and preference. 2012, Vol 26, Num 1, pp 22-34, issn 0950-3293, 13 p.Article

PLS discriminant analysis applied to conventional sensory profiling data : Past Present FutureROSSINI, K; VERDUN, S; CARIOU, V et al.Food quality and preference. 2012, Vol 23, Num 1, pp 18-24, issn 0950-3293, 7 p.Conference Paper

Attitudes toward chemicals are associated with preference for natural foodDICKSON-SPILLMANN, Maria; SIEGRIST, Michael; KELLER, Carmen et al.Food quality and preference. 2011, Vol 22, Num 1, pp 149-156, issn 0950-3293, 8 p.Article

Consumer attitudes towards hypoallergenic apples that alleviate mild apple allergySCHENK, Martijn F; VAN DER MAAS, Marinus P; SMULDERS, Marinus J. M et al.Food quality and preference. 2011, Vol 22, Num 1, pp 83-91, issn 0950-3293, 9 p.Article

Consumer perception and use of iron fortified foods is associated with their knowledge and understanding of nutritional issuesPOUNIS, George D; MAKRI, Stella; GOUGIAS, Lazaros et al.Food quality and preference. 2011, Vol 22, Num 7, pp 683-688, issn 0950-3293, 6 p.Article

Cross-modal interactions between taste and smell: Odour-induced saltiness enhancement depends on salt levelNASRI, Nizar; BENO, Noelle; SEPTIER, Chantal et al.Food quality and preference. 2011, Vol 22, Num 7, pp 678-682, issn 0950-3293, 5 p.Article

Data mining-based method for identifying discriminant attributes in sensory profilingANZANELLO, Michel J; FOGLIATTO, Flavio S; ROSSINI, Karina et al.Food quality and preference. 2011, Vol 22, Num 1, pp 139-148, issn 0950-3293, 10 p.Article

Effect of background noise on food perceptionWOODS, A. T; POLIAKOFF, E; LLOYD, D. M et al.Food quality and preference. 2011, Vol 22, Num 1, pp 42-47, issn 0950-3293, 6 p.Article

General image and attribute perceptions of traditional food in six European countriesALMLI, Valérie Lengard; VERBEKE, Wim; VANHONACKER, Filiep et al.Food quality and preference. 2011, Vol 22, Num 1, pp 129-138, issn 0950-3293, 10 p.Article

Impact of proprioception and tactile sensations in the mouth on the perceived thickness of semi―solid foodsKUTTER, Alexander; HANESCH, Cora; RAUH, Cornelia et al.Food quality and preference. 2011, Vol 22, Num 2, pp 193-197, issn 0950-3293, 5 p.Article

Semantic and perceptive organisation of Sauvignon blanc wine characteristics: Influence of expertiseURDAPILLETA, Isabel; PARR, Wendy; DACREMONT, Catherine et al.Food quality and preference. 2011, Vol 22, Num 1, pp 119-128, issn 0950-3293, 10 p.Article