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1
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84978636752
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Conceptual profiling
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H. Meiselman Woodhead Publishing
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Thomson, D.M.H., Conceptual profiling. Meiselman, H., (eds.) Emotion Measurement, 2016, Woodhead Publishing, 239–272.
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Thomson, D.M.H.1
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2
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Innovation in sensory practice and education: an interview with Howard Schutz
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S.R. Jaeger H. MacFie Woodhead Publishing
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Schutz, H.G., Jaeger, S.R., Innovation in sensory practice and education: an interview with Howard Schutz. Jaeger, S.R., MacFie, H., (eds.) Consumer-Driven Innovation in Food and Personal Care Products, 2010, Woodhead Publishing, 102–131.
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Schutz, H.G.1
Jaeger, S.R.2
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3
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Beyond preference: appropriateness as a measure of contextual acceptance of food
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D.M.H. Thomson Elsevier
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Schutz, H.G., Beyond preference: appropriateness as a measure of contextual acceptance of food. Thomson, D.M.H., (eds.) Food Acceptability, 1988, Elsevier, 115–134.
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Food Acceptability
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Schutz, H.G.1
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4
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Food appropriateness measures as an adjunct to consumer preference/acceptability evaluation
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Cardello, A.V., Schutz, H.G., Food appropriateness measures as an adjunct to consumer preference/acceptability evaluation. Food Qual. Prefer. 7 (1996), 239–249.
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Cardello, A.V.1
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5
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78649966986
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Consumers’ acceptance of innovations in dry-cured ham: impact of reduced salt content, prolonged aging time and new origin
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Hersleth, M., Lengard, V., Verbeke, W., Guerrero, L., Næs, T., Consumers’ acceptance of innovations in dry-cured ham: impact of reduced salt content, prolonged aging time and new origin. Food Qual. Prefer. 22 (2011), 31–41.
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6
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78751582282
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Consumer acceptance and appropriateness of meat substitutes in a meal context
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Elzerman, J.E., Hoek, A.C., van Boekel, M.A.J.S., Luning, P.A., Consumer acceptance and appropriateness of meat substitutes in a meal context. Food Qual. Prefer. 22 (2011), 233–240.
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7
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84922161464
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Appropriateness, acceptance and sensory preferences based on visual information: a web-based survey on meat substitutes in a meal context
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Elzerman, J.E., Hoek, A.C., van Boekel, M.J.A.S., Luning, P.A., Appropriateness, acceptance and sensory preferences based on visual information: a web-based survey on meat substitutes in a meal context. Food Qual. Prefer. 42 (2015), 56–65.
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8
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Cognitive and emotional differentiators for beer: an exploratory study focusing on uniqueness
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Recent product specific application of IBU method, in conjunction with other “beyond liking” variables.
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8• Cardello, A.V., Pineau, B., Paisley, A.G., Roigard, C.M., Chheang, S.L., Guo, L.F., Hedderley, D.I., Jaeger, S.R., Cognitive and emotional differentiators for beer: an exploratory study focusing on uniqueness. Food Qual. Prefer. 54 (2016), 23–38 Recent product specific application of IBU method, in conjunction with other “beyond liking” variables.
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Food Qual. Prefer.
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Cardello, A.V.1
Pineau, B.2
Paisley, A.G.3
Roigard, C.M.4
Chheang, S.L.5
Guo, L.F.6
Hedderley, D.I.7
Jaeger, S.R.8
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9
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84875763909
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Consumer concepts in new product development of local foods: traditional versus novel honeys
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Stolzenbach, S., Bredie, W.L., Byrne, D.V., Consumer concepts in new product development of local foods: traditional versus novel honeys. Food Res. Int. 52 (2013), 144–152.
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Stolzenbach, S.1
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10
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84959910661
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Better the devil you know? How product familiarity affects usage versatility of foods and beverages
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Giacalone, D., Jaeger, S.R., Better the devil you know? How product familiarity affects usage versatility of foods and beverages. J. Econ. Psychol. 55 (2016), 120–138.
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J. Econ. Psychol.
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Giacalone, D.1
Jaeger, S.R.2
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11
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84939566877
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What makes meals ‘memorable’? A consumer-centric exploration
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Piqueras-Fiszman, B., Jaeger, S.R., What makes meals ‘memorable’? A consumer-centric exploration. Food Res. Int. 76:Part 2 (2015), 233–242.
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(2015)
Food Res. Int.
, vol.76
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Piqueras-Fiszman, B.1
Jaeger, S.R.2
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12
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85027931616
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Influence of context on motives underlying food choice
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Machín, L., Giménez, A., Vidal, L., Ares, G., Influence of context on motives underlying food choice. J. Sens. Stud. 29 (2014), 313–324.
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Machín, L.1
Giménez, A.2
Vidal, L.3
Ares, G.4
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13
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79551635310
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The food choice kaleidoscope. A framework for structured description of product, place and person as sources of variation in food choices
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Jaeger, S.R., Bava, C.M., Worch, T., Dawson, J., Marshall, D.W., The food choice kaleidoscope. A framework for structured description of product, place and person as sources of variation in food choices. Appetite 56 (2011), 412–423.
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(2011)
Appetite
, vol.56
, pp. 412-423
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Jaeger, S.R.1
Bava, C.M.2
Worch, T.3
Dawson, J.4
Marshall, D.W.5
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14
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34548473869
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Classifying foods in contexts: how adults categorize foods for different eating settings
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Blake, C.E., Bisogni, C.A., Sobal, J., Devine, C.M., Jastran, M., Classifying foods in contexts: how adults categorize foods for different eating settings. Appetite 49 (2007), 500–510.
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Appetite
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Devine, C.M.4
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15
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13444261390
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Consumer perceptions of novel fruit and familiar fruit: a repertory grid application
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Jaeger, S.R., Rossiter, K.L., Lau, K., Consumer perceptions of novel fruit and familiar fruit: a repertory grid application. J. Sci. Food Agric. 85 (2005), 480–488.
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(2005)
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Jaeger, S.R.1
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16
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84878221723
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Exploring meat substitutes: consumer experiences and contextual factors
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Elzerman, J.E., Van Boekel, M.A.J.S., Luning, P.A., Exploring meat substitutes: consumer experiences and contextual factors. Br. Food J. 115 (2013), 700–710.
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Elzerman, J.E.1
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17
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Hartwell, H.J., Shepherd, P.A., Edwards, J.S., Johns, N., What do patients value in the hospital meal experience?. Appetite 96 (2016), 293–298.
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(2016)
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Hartwell, H.J.1
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18
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84959441521
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Understanding consumers’ perception of lamb meat using free word association
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de Andrade, J.C., de Aguiar Sobral, L., Ares, G., Deliza, R., Understanding consumers’ perception of lamb meat using free word association. Meat Sci. 117 (2016), 68–74.
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Meat Sci.
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de Andrade, J.C.1
de Aguiar Sobral, L.2
Ares, G.3
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19
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44549084504
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Stated choice experimentation, contextual influences and food choice: a case study
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Jaeger, S.R., Rose, J.M., Stated choice experimentation, contextual influences and food choice: a case study. Food Qual. Prefer. 19 (2008), 539–564.
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Jaeger, S.R.1
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20
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Consumers’ acceptance of innovations in traditional cheese. A comparative study in France and Norway
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Almli, V.L., Næs, T., Enderli, G., Sulmont-Rossé, C., Issanchou, S., Hersleth, M., Consumers’ acceptance of innovations in traditional cheese. A comparative study in France and Norway. Appetite 57 (2011), 110–120.
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Issanchou, S.5
Hersleth, M.6
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21
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84940467173
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A review of the current state of emotion research in product development
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Draws attention to the ongoing interest in emotion research and identifies context as a factor that influences product-emotion associations.
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21•• Meiselman, H.L., A review of the current state of emotion research in product development. Food Res. Int. 76:Part 2 (2015), 192–199 Draws attention to the ongoing interest in emotion research and identifies context as a factor that influences product-emotion associations.
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, vol.76
, pp. 192-199
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Meiselman, H.L.1
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22
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84887755149
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The impact of evoked consumption contexts and appropriateness on emotion responses
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Piqueras-Fiszman, B., Jaeger, S.R., The impact of evoked consumption contexts and appropriateness on emotion responses. Food Qual. Prefer. 32 (2014), 277–288.
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Piqueras-Fiszman, B.1
Jaeger, S.R.2
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23
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84894387214
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Emotion responses under evoked consumption contexts: a focus on the consumers’ frequency of product consumption and the stability of responses
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Piqueras-Fiszman, B., Jaeger, S.R., Emotion responses under evoked consumption contexts: a focus on the consumers’ frequency of product consumption and the stability of responses. Food Qual. Prefer. 35 (2014), 24–31.
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24
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The impact of the means of context evocation on consumers’ emotion associations towards eating occasions
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Piqueras-Fiszman, B., Jaeger, S.R., The impact of the means of context evocation on consumers’ emotion associations towards eating occasions. Food Qual. Prefer. 37 (2014), 61–70.
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Piqueras-Fiszman, B.1
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25
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The effect of product–context appropriateness on emotion associations in evoked eating occasions
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Piqueras-Fiszman, B., Jaeger, S.R., The effect of product–context appropriateness on emotion associations in evoked eating occasions. Food Qual. Prefer. 40 (2015), 49–60.
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Food Qual. Prefer.
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Piqueras-Fiszman, B.1
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26
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84939571046
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Emotions associated to mealtimes: memorable meals and typical evening meals
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Draws attention to the importance of contextual factors in meal experiences.
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26• Piqueras-Fiszman, B., Jaeger, S.R., Emotions associated to mealtimes: memorable meals and typical evening meals. Food Res. Int. 76:Part 2 (2015), 243–252 Draws attention to the importance of contextual factors in meal experiences.
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Food Res. Int.
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Piqueras-Fiszman, B.1
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27
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84881553026
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The future in sensory/consumer research: …………evolving to a better science
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Meiselman, H.L., The future in sensory/consumer research: …………evolving to a better science. Food Qual. Prefer. 27 (2013), 208–214.
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Meiselman, H.L.1
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84961831990
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Draws attention to the increasing desire for ecological validity in sensory and consumer research.
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28•• Jaeger, S.R., Hort, J., Porcherot, C., Ares, G., Pecore, S., MacFie, H.J.H., Future directions in sensory and consumer science: four perspectives and audience voting. Food Qual. Prefer. 56:Part B (2017), 301–309 Draws attention to the increasing desire for ecological validity in sensory and consumer research.
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Jaeger, S.R.1
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29
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84858681013
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van Kleef, E., Otten, K., van Trijp, H.C., Healthy snacks at the checkout counter: a lab and field study on the impact of shelf arrangement and assortment structure on consumer choices. BMC Public Health, 12, 2012, 1072.
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The relationship between emotions, food consumption and meal acceptability when eating out of the home
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Edwards, J.S.A., Hartwell, H.J., Brown, L., The relationship between emotions, food consumption and meal acceptability when eating out of the home. Food Qual. Prefer. 30 (2013), 22–32.
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Edwards, J.S.A.1
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Visschers, V.H., Siegrist, M., Does better for the environment mean less tasty? Offering more climate-friendly meals is good for the environment and customer satisfaction. Appetite 95 (2015), 475–483.
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Silva, A.P., Jager, G., Voss, H.-P., van Zyl, H., Hogg, T., Pintado, M., de Graaf, C., What's in a name? The effect of congruent and incongruent product names on liking and emotions when consuming beer or non-alcoholic beer in a bar. Food Qual. Prefer. 55 (2017), 58–66.
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Studying meals in the home and in the laboratory
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H.L. Meiselman Woodhead Publishing
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S.R. Jaeger H. MacFie Woodhead Publishing Includes a systematic comparison of lab vs. at-home tests for product acceptability and factors influences differences/similarities in results.
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37•• Delarue, J., Boutrolle, I., The effects of context on liking: implications for hedonic measurements in new product development. Jaeger, S.R., MacFie, H., (eds.) Consumer-Driven Innovation in Food and Personal Care Products, 2010, Woodhead Publishing, 175–218 Includes a systematic comparison of lab vs. at-home tests for product acceptability and factors influences differences/similarities in results.
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Delarue, J.1
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De Groote, H., Chege, C.K., Tomlins, K., Gunaratna, N.S., Combining experimental auctions with a modified home-use test to assess rural consumers’ acceptance of quality protein maize, a biofortified crop. Food Qual. Prefer. 38 (2014), 1–13.
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