Editorial overview: Sensory science and consumer perception

被引：1
|
作者：
Varela, Paula [1 ]
机构：
[1] Nofima AS, Consumer & Sensory Sci, Osloveien 1, NO-1430 As, Norway
来源：
CURRENT OPINION IN FOOD SCIENCE | 2015年 / 3卷
关键词：
D O I：
10.1016/j.cofs.2015.04.003
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：IV / V
页数：2
相关论文
共 50 条
  • [41] The impact of sensory attributes of mandarins on consumer perception and preferences
    Gambaro, Adriana
    Roascio, Antonella
    Hodos, Natalia
    Migues, Ignacio
    Lado, Joanna
    Heinzen, Horacio
    Rivas, Fernando
    JOURNAL OF AGRICULTURE AND FOOD RESEARCH, 2021, 6
  • [42] Consumer perception and liking, and sensory characteristics of blended teas
    Jeong-Eun Yang
    Jisun Lee
    Food Science and Biotechnology, 2020, 29 : 63 - 74
  • [43] Editorial overview: Innovations in food science
    Acevedo, Nuria C.
    CURRENT OPINION IN FOOD SCIENCE, 2017, 16 : V - VI
  • [44] Editorial overview: The science of actionable knowledge
    Arnott, James C.
    Mach, Katharine J.
    Wong-Parodi, Gabrielle
    CURRENT OPINION IN ENVIRONMENTAL SUSTAINABILITY, 2020, 42 : A1 - A5
  • [45] Surfactant science is growing: Editorial overview
    Institute for Surface Chemistry, PO Box 5607, Stockholm, Sweden
    不详
    OH, United States
    Current Opinion in Colloid and Interface Science, 1997, 2 (05): : 453 - 455
  • [46] Biotechnology and science policy - Editorial overview
    Moses, V
    CURRENT OPINION IN BIOTECHNOLOGY, 2004, 15 (03) : 237 - 240
  • [47] Surfactant science surfactant science is growing - Editorial overview
    Holmberg, K
    Laughlin, RG
    CURRENT OPINION IN COLLOID & INTERFACE SCIENCE, 1997, 2 (05) : 453 - 455
  • [48] Sensory and consumer science support for the food sensory preferences of cancer survivors
    Wismer, Wendy, V
    CURRENT OPINION IN FOOD SCIENCE, 2023, 50
  • [49] Influences of sensory and non-sensory factors on consumer perception of saffroned products
    Sheibani, Ershad
    Matinfar, Golshan
    Jazaeri, Sahar
    Mohammadi, Abdorreza
    BRITISH FOOD JOURNAL, 2019, 121 (11): : 2883 - 2900
  • [50] Consumer perception and the role of science in the meat industry
    Troy, D. J.
    Kerry, J. P.
    MEAT SCIENCE, 2010, 86 (01) : 214 - 226
12345