Blar i Norges miljø- og biovitenskapelige universitet på tidsskrift "Food Quality and Preference"
Viser treff 1-16 av 16
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Capturing food-elicited emotions: Facial decoding of children’s implicit and explicit responses to tasted samples
(Journal article; Peer reviewed, 2022)Sensory and consumer research increasingly aims to gain direct input from children to study their eating behaviour. However, answering self-administered questionnaires can be challenging for children. In this sense, the ... -
Children’s sweet tooth: Explicit ratings vs. Implicit bias measured by the Approach avoidance task (AAT)
(Peer reviewed; Journal article, 2021)The study aimed to assess the application of the Approach avoidance task (AAT) with children to measure implicit motivational tendencies towards foods differing in sweetness and calorie content and to explore the relationship ... -
Consumer associations about other buyers of suboptimal food – And what it means for food waste avoidance actions
(Journal article; Peer reviewed, 2020)One approach to tackling the imminent sustainability problem of food waste is to sell suboptimal food which otherwise might be wasted. However, understanding how the action of buying price-reduced suboptimal food is ... -
Heterogeneous preferences with respect to food preparation time: Foodies and quickies
(Peer reviewed; Journal article, 2018)Time scarcity is an important driver for food choices. Despite this, little research has been conducted on the preferences of consumers and their willingness to pay for reduced food preparation times. We have explored ... -
How children approach a CATA test influences the outcome. Insights on ticking styles from two case studies with 6–9-year old children
(Peer reviewed; Journal article, 2020)Due to its simplicity, Check-all-that-apply (CATA) is a promising method for consumer studies with children to generate sensory and other descriptions of samples, and to find their drivers of liking. This paper explores ... -
Investigating individual preferences in rating and ranking conjoint experiments. A case study on semi-hard cheese
(Journal article; Peer reviewed, 2015)Stated preference conjoint experiments and self-explicated measures based on rating and ranking approaches were conducted to investigate Norwegian consumers’ choices among healthier and organically produced semi-hard ... -
Mining online community data: The nature of ideas in online communities
(Journal article; Peer reviewed, 2017)Ideas are essential for innovation and for the continuous renewal of a firm’s product offerings. Previous research has argued that online communities contain such ideas. Therefore, online communities such as forums, Facebook ... -
Personality traits, knowledge, and consumer acceptance of genetically modified plant and animal products
(Peer reviewed; Journal article, 2020)Several studies have investigated the associations between personality traits and consumer behavior, but little attention has been paid to the role of personality traits in the acceptance of genetically modified (GM) food ... -
Portion size selection as related to product and consumer characteristics studied by PLS path modelling
(Peer reviewed; Journal article, 2018)Expectations of satiation and satiety have been increasingly investigated because of the interest in how they, along with liking, can modulate portion-size selection. Consumer characteristics can also be important when ... -
Portion size selection as related to product and consumer characteristics studied by PLS path modelling.
(Peer reviewed; Journal article, 2020)Expectations of satiation and satiety have been increasingly investigated because of the interest in how they, along with liking, can modulate portion-size selection. Consumer characteristics can also be important when ... -
Stability in consumer responses to familiar and new chocolates during a period of exposure
(Journal article; Peer reviewed, 2015) -
This Apple is Too Ugly for Me! Consumer Preferences for Suboptimal Food Products in the Supermarket and at Home
(Journal article; Peer reviewed, 2016) -
This apple is too ugly for me!: Consumer preferences for suboptimal food products in the supermarket and at home
(Journal article; Peer reviewed, 2017) -
Understanding the role of dynamic texture perception in consumers' expectations of satiety and satiation. A case study on barley bread
(Journal article; Peer reviewed, 2017) -
When the choice of the temporal method does make a difference: TCATA, TDS and TDS by modality for characterizing semi-solid foods
(Peer reviewed; Journal article, 2018) -
Why use component-based methods in sensory science?
(Peer reviewed; Journal article, 2023)This paper discusses the advantages of using so-called component-based methods in sensory science. For instance, principal component analysis (PCA) and partial least squares (PLS) regression are used widely in the field; ...