Search results: 2,819 results (approx.)

1. Healthy or not: influencing attention to bias food choices.

Previous work has shown that people are more likely to choose a food item that was cued by an arrow briefly presented before the presentation of two options. This preference for cued over uncued items could be explained by a shift of attention. In the current study, we investigated whether we could ...

Author(s) : Schomaker, J.; Vriens, M.; Jarva, H. A.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.69

2. Food enthusiasts: a behavioral typology.

The gastronomy of food plays a central role in society at both utilitarian and hedonic levels. This has manifested through increased content on TV and online media through cooking shows, documentaries, and contests. This, in turn, has increased interest in the study of food enthusiasm for both...

Author(s) : Moreo, A.; Traynor, M.; Beldona, S.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.78

3. Attention mediates restrained eaters' food consumption intentions.

Restrained eaters are chronic dieters who pay attention to their food choices, intend to eat healthier foods, but commonly suffer from obesity. With obesity rates continuing to rise, public policy makers are attempting to help consumers battle this disease. Accordingly, the Affordable Care Act menu ...

Author(s) : Moore, K.; Walker, D.; Laczniak, R.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.91

4. Assessing user adoption of a new-market disruptive innovation: the LUD (Learning-Use-Deprivation) framework.

Innovation can be driven by optimization and improvement through existing product categories and actual market conditions (e.g., sustaining or incremental innovation). However, it can also be driven by a willingness to change the market, namely, the so-called disruptive innovation. While many...

Author(s) : Morizet, D.; Doyen, A.; Dairou, V.; Lebarbanchon, L.; Spinelli, S.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.54

5. Discriminability and uncertainty in principal component analysis (PCA) of temporal check-all-that-apply (TCATA) data.

Temporal check-all-that-apply (TCATA) data can be summarized and explored using principal component analysis (PCA). Here we analyze TCATA data on Syrah wines obtained from a trained sensory panel. We evaluate new and existing methods to explore the uncertainty in the PCA scores. To do so, we use...

Author(s) : Castura, J. C.; Rutledge, D. N.; Ross, C. F.; Næs, T.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.32

6. How protein containing foods are represented in memory? A categorization study.

Protein intake for humans is a major issue as the production of meat is contributing to the excess of greenhouse gas emissions and loss of biodiversity. To cover the upcoming protein demand in a sustainable way, a shift from animal-based food items to plant-based ones will be necessary. The aim of...

Author(s) : Chollet, S.; Sénécal, C.; Woelki, L.; Cortesi, A.; Fifi, V.; Arvisenet, G.; Valentin, D.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.54

7. 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.

Danish children aged 10 to 17 consume only one-third of the officially recommended amount of fish. Little is known about Danish children's perception of fish, their knowledge and skills in relation to preparing and cooking fish nor their status of food neophilia, or the relationship between these...

Author(s) : Højer, R.; Bom Frøst, M.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.93

8. Seasonal cues to food scarcity and calorie cravings: winter cues elicit preferences for energy-dense foods.

Winter cues signal a scarcity of food. Birds and mammals respond to such environmental cues by consuming more energy. They convert this surplus into body fat that serves as a buffer against impending food shortages. Similarly, humans exhibit higher obesity rates among food-insecure populations....

Author(s) : Folwarczny, M.; Otterbring, T.; Sigurdsson, V.; Gasiorowska, A.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.74

9. Using food choice questionnaire to explain Millennials' attitudes towards craft beer.

This study investigated the relationship between Millennials' attitudes towards drinking craft beer and food choice factors grounding the Food Choice Questionnaire (FCQ) to explore consumer priorities and concerns towards this alcoholic beverage. A survey was administered online to five craft beer...

Author(s) : Rivaroli, S.; Calvo-Porral, C.; Spadoni, R.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.80

10. Food technology neophobia as a psychological barrier to clean meat acceptance.

Laboratory-grown (or "clean") meat is structurally similar to traditional meat yet comes with several environmental, health, and ethical benefits compared to regular meat. However, while some people are favorable towards clean meat, others are reluctant to engage with it. We tested whether these...

Author(s) : Krings, V. C.; Dhont, K.; Hodson, G.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.55

11. Do efforts to reduce packaging waste impact preferences for meal kits?

The food industry has been innovative in developing new products and services in response to the increasing demand for healthy and convenient food. Meal kits, a growing segment in the market, provide pre-measured bundles of raw ingredients with recipe cards for a complete home-cooked meal. However, ...

Author(s) : Yoon SunGeun; Gao ZhiFeng; House, L.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.60

12. A meaty issue: the effect of meat-related label terminology on the willingness to eat vegetarian foods.

The use of meat-related terminology on the labels of vegetarian products is politically controversial and has been banned in several countries under claims that such labels mislead consumers. At the same time, many argue that given the growing concerns about the health and environmental cost of...

Author(s) : Marshall, D.; Bano, F.; Banas, K.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.50

13. Effect of information on consumers' sensory evaluation of beef, plant-based and hybrid beef burgers.

This study assessed the effect of providing information on the consumers' sensory evaluation of three burgers: 100% beef, 100% plant-based and a hybrid (60% beef and 40% vegetables). A total of 99 UK consumers with balanced age and gender were recruited. Consumers assessed the burgers under blind,...

Author(s) : Grasso, S.; Rondoni, A.; Bari, R.; Smith, R.; Mansilla, N.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.35

14. No evidence that consumption and reward words on labels increase the appeal of bottled water.

Many people consume too much sugar from sugar-sweetened beverages (SSBs) and would benefit from drinking water instead. Previous research has shown that taste and reward expectations play a key role in food and drink choices, and that thinking about drinks in terms of consuming and enjoying them...

Author(s) : Claassen, M. A.; Rusz, D.; Papies, E. K.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.53

15. An analytical psychometric function for the dual reference duo-trio (DRDT) method.

The dual reference duo-trio (DRDT) is an improved balanced-reference duo-trio method, in which two same references are presented in a test but the reference is changed across the tests. The performance of the DRDT has been investigated theoretically based on a simulation-derived psychometric...

Author(s) : Bi Jian; Lee HyeSeong; O'Mahony, M.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.14

16. Associations between emotionality, sensory reactivity and food fussiness in young children.

The present study investigated associations between children's sensory reactivity and food fussiness to determine whether these associations remained after controlling for child temperament. Data regarding children's sensory processing was obtained from 79 mother- child dyads via observation...

Author(s) : Rendall, S.; Harvey, K.; Tavassoli, T.; Dodd, H.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.79

17. Comparison of different ways of handling L-shaped data for integrating sensory and consumer information.

Different approaches for handling L-shaped data are compared for the first time in a study conducted with Norwegian consumers. Consumers (n = 101) valuated eight different yoghurt profiles varying in three intrinsic attributes such as viscosity, particle size, and flavour intensity following a full ...

Author(s) : Asioli, D.; Quoc Cuong Nguyen; Varela, P.; Næs, T.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.31

18. What makes a food healthy? Sex differences in what is associated to healthiness evaluations.

Food healthiness evaluations are important precursors of food choices as health beliefs guide a large portion of our food intake. In the present study we investigated the healthiness evaluations of males and females and the extent to which valence, arousal, familiarity, hedonic value, and perceived ...

Author(s) : Foroni, F.; Esmaeilikia, M.; Rumiati, R. I.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.71

19. Consumer responses to the use of artificial intelligence in luxury and non-luxury restaurants.

There has been an ever-increasing interest in artificial intelligence (AI) in the hospitality sector. However, it is still unclear how consumers respond to products/services in hospitality industries provided by AI. Building on the theoretical framework for using AI in different services and the...

Author(s) : Nozawa, C.; Togawa, T.; Velasco, C.; Motoki, K.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.70

20. Sensory evaluation and mixture design assessment of coffee-flavored liquor obtained from spent coffee grounds.

Spent coffee grounds are a source of bioactive compounds, including caffeine and other valuable substances, such as volatiles, fats, and alkaloids, which are currently not exploited. In this research, the water content was separated through absolute ethanol extraction yielding a hydroalcoholic...

Author(s) : Masino, F.; Montevecchi, G.; Calvini, R.; Foca, G.; Antonelli, A.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.24

21. Pairing a beer with a soundtrack: is it guided by geographical identity?

In French gastronomy, food and beverage pairing is a traditional practice set down by pairing principles. Among these, some studies highlighted the principle of "geographical identity": pairing two products related to the same area. While this concept has been explored for food-food and...

Author(s) : Vandenberghe-Descamps, M.; Paté, A.; Chollet, S.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.59

22. Crossmodal correspondences between typefaces and food preferences drive congruent choices but not among young consumers.

Several studies suggest that consumers match stimuli across sensory modalities, with angular (vs. round) typefaces typically associated with sourness (vs. sweetness). Drawing on findings from the field of crossmodal correspondences, this study (N = 220) examined potential typeface effects in...

Author(s) : Otterbring, T.; Rolschau, K.; Furrebøe, E. F.; Nyhus, E. K.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.92

23. Impact of consumer global-local identity on attitude towards and intention to buy local foods.

The outbreak of the coronavirus pandemic (Covid-19) has profoundly affected the food systems, leading to consumer concerns about the lack of reliability and safety of global foods and a growing trend towards consuming local foods. Consumers have formed multicultural identities, such as global...

Author(s) : Zhang Ting; Chen Jing; Grunert, K. G.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.73

24. Relationship between objective and perceived sugar content on consumers perceptions about breakfast cereals.

In Portugal, about one-fourth of the adult population exceeds the recommended daily amount of free sugars intake. This excessive consumption may be due to a lack of awareness of the sugar content of commonly available processed products. In two studies, we explored this assumption by asking...

Author(s) : Prada, M.; Saraiva, M.; Viegas, C.; Cavalheiro, B. P.; Garrido, M. V.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.20

25. Contextual acceptance of novel and unfamiliar foods: insects, cultured meat, plant-based meat alternatives, and 3 d printed foods.

Engineering healthy diets from sustainable food resources undoubtedly constitutes a major global challenge. One solution to the problem of developing healthy and sustainable diets involves the incorporation of various novel/unfamiliar foods into our diets (e.g., insect-based foods, cultured meats,...

Author(s) : Motoki, K.; Park JaeWoo; Spence, C.; Velasco, C.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.89