Gang Li,Zhengkui Zeng,Ke Wang
Gang Li
Food irradiation enhances food safety and shelf life, but consumer acceptance in China is hindered by radiation-related misconceptions and low awareness. This study investigated 556 Chinese consumers through an online survey, analyzing demo...
Comparison Analyses of Consumer Acceptance, Evoked Emotions, and Purchase Intent Between Gluten-Containing Versus Gluten-Free Chocolate Chip Cookie Products [0.03%]
含麸与无麸巧克力 chip 饼干的产品接受度、唤起情绪及购买意愿之比较分析研究
Shaelyn Frauenhoffer,Eniola Ola,Suzanne Jervis et al.
Shaelyn Frauenhoffer et al.
The demand for gluten-free products has increased significantly over the past few decades. This study aimed to determine differences in consumer acceptance, emotional responses, and purchase intent between gluten-containing versus gluten-fr...
Comparative Study
Journal of food science. 2025 May;90(5):e70276. DOI:10.1111/1750-3841.70276 2025
Integrating optimized descriptive profile, consumer acceptance, and textual analysis to assess coffee beverage quality: Exploring potassium fertilization in Brazil's Central Plateau [0.03%]
结合优化描述性档案、消费者接受度和文本分析评估咖啡饮料质量：探索巴西中央高原地区的钾肥施用效果
Lívia de Lacerda de Oliveira,Manuella Oliveira Nascimento,Sônia Maria Costa Celestino
Lívia de Lacerda de Oliveira
A complex interplay of genetic, environmental, and agronomic factors, including soil fertility and fertilization strategies shapes the sensory quality of Coffea arabica. This study evaluated the impact of potassium fertilization (K₂SO₄, K...
Consumer Acceptance and Perceived Sensory Characteristics of Commercial Vegan Mayonnaise [0.03%]
市售植物基蛋黄酱的感官特征及消费者接受度
Juyoun Lee,Kyunghee Kim
Juyoun Lee
This study aims to investigate the sensory characteristics of commercially available vegan mayonnaise using the Check-All-That-Apply (CATA) methodology and to determine the acceptability factors influencing consumer purchase intention. Six ...
Sensory Profiling of Burdekin Plum Leathers and Consumer Acceptability of Its Combination With Trail Mix [0.03%]
burdekin李果肉干的感觉性质及其与运动零食的结合在消费者中的接受度
Gengning Chen,Sandra Milena Olarte Mantilla,Michael E Netzel et al.
Gengning Chen et al.
Pleiogynium timoriense is commonly referred to as Burdekin plums (BPs) in Australia. Despite BP fruits being traditionally consumed by Indigenous Australians, little research on their potential food applications is available. With the incre...
Enhancement of kudzu starch hydrogels with rutin and ferulic acid: An approach to improve cold storage stability, mechanical properties, in vitro digestibility, functional properties and consumer acceptance [0.03%]
Rutин和香草酸增强的葛根淀粉水凝胶：改善冷藏稳定性、机械性能、体外消化性、功能性质和消费者接受度的方法
John-Nelson Ekumah,Mingming Zhong,Yufan Sun et al.
John-Nelson Ekumah et al.
This study presents an approach to addressing the challenges of pronounced syneresis, poor mechanical properties, and rapid digestibility in kudzu starch hydrogel by incorporating rutin (RN) and ferulic acid (FA) at varying concentrations o...
A systematic review of post-harvest rice fortification: Technologies, sensory characteristics, consumer acceptance, and bioavailability [0.03%]
关于产后大米强化系统的回顾：技术、感官特性、消费者接受度和生物利用度
Jinguang Liu,Xiao Zheng,Shahia Khattak et al.
Jinguang Liu et al.
Fortifying rice with micronutrients is an effective strategy for addressing nutritional imbalances in post-harvest rice. This article systematically reviews technologies currently available for fortifying rice with vitamins, minerals, and o...
Enhancing the physicochemical qualities and consumer acceptability of rice noodles through yeast fermentation [0.03%]
通过酵母发酵改善米粉的理化品质和消费者接受度
Shin-Yong Yeoh,Nur &#x;Ain Syakirah Abdul Majid,Azhar Mat Easa
Shin-Yong Yeoh
Fermented rice noodles (FRN) are popular in many Asian countries due to their extraordinary flavor and mouthfeel. However, they havea short shelf life, inconsistent texture and sensory properties caused by uncontrolled microbial activity du...
Unfamiliar Familiarity: A Scoping Review on the Role of Familiarity in Consumer Acceptance of Cultivated Meat [0.03%]
似曾相识：培养肉消费者接受度中熟悉感作用的界定性综述
Pericle Raverta,Irene Sandi,Barbara Martin et al.
Pericle Raverta et al.
The potential introduction of cultivated meat products to the market, framed as sustainable alternative to conventional animal-source foods, underscores the need to examine psychological barriers and predisposing factors influencing consume...
Consumers acceptance of new food ingredients from the food industry's by-products-a focus group study [0.03%]
消费者对食品工业副产品的新食品配料的认可——一项焦点小组研究
Sophie Scheibenzuber,Emilia Pucci,Ombretta Presenti et al.
Sophie Scheibenzuber et al.
Food industry by-products can be valorized by extracting various nutritional components, like proteins, dietary fiber or other bioactive compounds, depending on the type of by-products. By adding these to new or already existing food produc...
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