Food experience and willingness to try novel foods

Appetite

Volumn 34, Issue 3, 2000, Pages 335-

  Frank, R A ^a   Kalisewicz, S ^a  

^a UNIVERSITY OF CINCINNATI   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; COOKING; EXPERIENCE; FEEDING BEHAVIOR; FOOD INDUSTRY; FOOD INTAKE; HUMAN; NEOPHOBIA;

EID: 0033850768     PISSN: 01956663     EISSN: None     Source Type: Journal    
DOI: 10.1006/appe.2000.0320     Document Type: Article

References (6)

1. Frank, R. A. Hursti, U.-K. K. (1999), A Cross-cultural Comparison of Responses on the Food Neophobia Scale using U.S. and Swedish Samples
2. R.A. Frank B. Raudenbush Individual differences in approach to novelty: the case of human food neophobia R.R. Hoffman M.F. Sherrick J.S. Warm Viewing Psychology as a Whole (1998) American Psychological Association Washington, DC 227 245
3. H.L. Meiselman G. Mastroianni M. Buller J. Edwards Longitudinal measurement of three eating behavior scales during a period of change Food Quality and Preference 10 (1999) 1 8
4. T. McFarlane P. Pliner Increased willingness to taste novel foods: effects of nutrition and taste information Appetite 28 (1997) 227 238
5. P. Pliner K. Hobden Development of a scale to measure the trait of food neophobia in humans Appetite 19 (1992) 105 120
6. B. Raudenbush F. Schroth S.P. Reilley R.A. Frank Food neophobia, odor evaluation and exploratory sniffing behavior Appetite 31 (1998) 171 183