Segmentation of Potato Consumers Based on Sensory and Attitudinal Aspects by Chetan Sharma, Sastry S. Jayanty, Edgar Chambers, Martin Talavera

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ANALISIS PEMETAAN PENILAIAN RESPONDEN TERHADAP ATRIBUT VIDEO PENYULUHAN KOMODITAS CABAI DI DESA TITIAN RESAK KECAMATAN SEBERIDA KABUPATEN INDRAGIRI HULU by Febrina Ayuningtyas, Fajar Restuhadi, Deby Kurnia

Subjects: “…favorite, video attributes, extension video, preference mapping…”
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Assessing Sensory Attributes and Properties of Infant Formula Milk Powder Driving Consumers’ Preference by Yanmei Xi, Tong Zhao, Ruirui Liu, Fuhang Song, Jianjun Deng, Nasi Ai

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Yuck, This Biscuit Looks Lumpy! Neophobic Levels and Cultural Differences Drive Children’s Check-All-That-Apply (CATA) Descriptions and Preferences for High-Fibre Biscuits by Pernilla Sandvik, Monica Laureati, Hannah Jilani, Lisa Methven, Mari Sandell, Marlies Hörmann-Wallner, Noelia da Quinta, Gertrude G. Zeinstra, Valérie L. Almli

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Consumer acceptability and sensory profiling of sesame oils obtained from different processes by Wenting Yin, Maradza Washington, Xueting Ma, Xi Yang, Aliu Lu, Rui Shi, Renyong Zhao, Xuede Wang

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Textural and Consumer-Aided Characterisation and Acceptability of a Hybrid Meat and Plant-Based Burger Patty by Bjørn Petrat-Melin, Svend Dam

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Consumer Preference of Traditional Korean Soy Sauce (<i>Ganjang</i>) and Its Relationship with Sensory Attributes and Physicochemical Properties by Yang Soo Byeon, JeongAe Heo, Kwon Park, Young-Wook Chin, Sang-pil Hong, Sang-Dong Lim, Sang Sook Kim

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Factors Influencing Consumers’ Perceptions of Food: A Study of Apple Juice Using Sensory and Visual Attention Methods by Katarzyna Włodarska, Katarzyna Pawlak-Lemańska, Tomasz Górecki, Ewa Sikorska

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Validation of the incorporation of emotional response in consumer-based sensory development: case study in Peruvian craft beers by Jhoselyn Liñan-Pérez, Gustavo Puma-Isuiza, Jenny Valdez-Arana

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Insights into Drivers of Liking for Avocado Pulp (<i>Persea americana</i>): Integration of Descriptive Variables and Predictive Modeling by Luis Martín Marín-Obispo, Raúl Villarreal-Lara, Dariana Graciela Rodríguez-Sánchez, Armando Del Follo-Martínez, María de la Cruz Espíndola Barquera, Jesús Salvador Jaramillo-De la Garza, Rocío I. Díaz de la Garza, Carmen Hernández-Brenes

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Validation of the incorporation of emotional response in consumer-based sensory development: case study in Peruvian craft beers by Jhoselyn Liñan-Pérez, Gustavo Puma-Isuiza, Jenny Valdez-Arana

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Overall liking and sensory profiling of boiled Amaranthus leaves using the Check-all-that-apply question by Lucil Hiscock, Carina Bothma, Arnold Hugo, Angeline Van Biljon, Willem Sternberg Jansen Van Rensburg

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High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese by Zorana Miloradovic, Nikola Tomic, Nemanja Kljajevic, Steva Levic, Vladimir Pavlovic, Marijana Blazic, Jelena Miocinovic

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Low-sugar egg-based dessert (sweet egg yolk drops): Characterization, consumer acceptance and driver of liking by Phanlert Promsakha na Sakon Nakhon, Montakan Aimkaew, Saynamphung Tongsai, Wannarat Leesuksawat

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Validation of Optimization Methods for Sensory Characteristics Using Rate-All-That-Apply and Intensity Scales: A Case Study of Apple Juice by Yoojin Jeong, Han Sub Kwak, Manyoel Lim, Young Jun Kim, Youngseung Lee

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Comparison of Supercritical CO₂-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot by Nikola Tomic, Ilija Djekic, Gerard Hofland, Nada Smigic, Bozidar Udovicki, Andreja Rajkovic

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Analysis of Preference Maps Using Data Mining Methods : Analiza preferenčnih kart z metodami odkrivanja znanja iz podatkov by Lidija Breskvar Žavcar, Blaž Zupam, Mojca Golobič

Subjects: “…preference mapping…”
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Nutritional and consumer acceptance evaluation of soymilk from specialty and conventional soybean cultivars by Ilana Felberg, Mercedes Concórdia Carrão-Panizzi, Rosires Deliza, Sidinéa Cordeiro de Freitas, Elizabeth Borges Gonçalves, Sidney Pacheco, Manuela Cristina Pessanha de Araujo Santiago, Rosemar Antoniassi

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Descriptive sensory analysis, consumer acceptability, and conjoint analysis of beef sausages prepared from a pigeon pea protein binder by R.J. Mongi, A.D. Gomezulu

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Exploring Sensory Attributes in Spinach- and Offals-Filled Chicken Roulades: An Empirical Analysis by Paul-Corneliu Boișteanu, Bianca-Georgiana Anchidin, Marius-Mihai Ciobanu

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