The effects of presenting health and environmental impacts of food on consumption intentions [0.03%]
呈现食品健康和环境影响对消费意图的影响
Aimee E Pink,Katerina S Stylianou,Li Ling Lee et al.
Aimee E Pink et al.
Current patterns of food consumption are detrimental to our health and the environment. Consumers need to make informed changes to their diets but due to a lack of understanding of the health and environment benefits/risks of foods, this is...
U.S. Consumer Preferences for FDA Healthy vs. Generic Healthy Food Labels: The Influence of Trust [0.03%]
美国消费者对FDA健康食品标签和通用健康食品标签的偏好：信任度的影响
Katherine Fuller,Julia Reedy Sharib,Bingbing Fan et al.
Katherine Fuller et al.
Healthy food labels can help consumers make more informed purchasing decisions. In 2024, the U.S. FDA updated the definition of "healthy" and, for the first time, proposed a new "FDA healthy" label for food packages. The impact of such a he...
Distinct Sweet Taste Phenotypes: Investigating Perceptual and Hedonic Responses to Non-Nutritive and Caloric Sweeteners [0.03%]
独特的甜味表型：非营养性和热量甜味剂感知和喜好的研究
James Makame,Alissa A Nolden
James Makame
Sweet taste perception plays a critical role in shaping food choices and dietary behaviors, with implications for overall health. Sweet taste phenotypes, such as sweet liker status (SLS) for caloric sweeteners like sucrose, have been well-c...
Co-creating innovative and accepted legume-based dishes for school canteens with adolescents in a low socioeconomic area [0.03%]
与低社会经济区域的青少年共同创造创新且被接受的学校食堂豆类菜肴
Margarita Kokkorou,Sara Spinelli,Caterina Dinnella et al.
Margarita Kokkorou et al.
The promotion of sustainable diets, that valorise and give stage to plant-based foods, is beneficial for both human and environmental health. Adolescence is crucial to support healthy and sustainable eating. Despite this, adolescents remain...
Food essentialism is associated with perceptions of plant-based meat alternatives possessing properties of meat-based products [0.03%]
食物本质主义与植物肉具备动物肉产品的属性的看法有关
Bobby K Cheon,Yan Fen Tan,Ciarán G Forde
Bobby K Cheon
A transition to greater plant-based protein consumption is recognized as a necessity for planetary and human well-being. A critical driver of acceptance of plant-based meat alternatives (PBMAs) is perceived similarity in their sensory and n...
Food essentialism: Implications for expectations and perceptions of the properties of processed foods [0.03%]
食物本质主义——对加工食品属性的预期与感知的影响
Bobby K Cheon,Yan Fen Tan,Ciarán G Forde
Bobby K Cheon
Despite the impact of processed foods on health, sustainability, and food security, consumers vary greatly in expectations about and preferences for processed foods. Essentialism is the lay belief that items in a category share a fundamenta...
Sara Spinelli,Helene Hopfer,Victor Moulinier et al.
Sara Spinelli et al.
Over the last half-century, variable responses to sweetness have repeatedly been shown to fall into a small number of hedonic responses, implying that looking only at group means may can obfuscate meaningfully different response patterns. C...
Naturalistic food categories are driven by subjective estimates rather than objective measures of food qualities [0.03%]
自然主义的食物类别是由主观估计而不是客观衡量的食物质量所驱动的
Madeline Carrington,Alexander G Liu,Caroline Candy et al.
Madeline Carrington et al.
Food-related studies often categorize foods using criteria such as fat and sugar content (e.g., high-fat, high-sugar foods; low-fat, low-sugar foods), and use these categorizations for further analyses. While these criteria are relevant to ...
Consumer testing away from a sensory facility: Application of home-use test and no-contact home-use test [0.03%]
消费者在家使用的测试：家庭使用测试和无接触的家庭使用测试的应用
Seyeong Park,JeongAe Heo,Jungmin Oh et al.
Seyeong Park et al.
COVID-19 pandemic-related restrictions for approximately three years have heavily influenced sensory evaluations. People have become accustomed to working remotely and communicating online. This has led to opportunities in sensory testing p...
Salivary flow and turbidity development inconsistently associated with lower taste intensity of vegetables and juices [0.03%]
唾液流量和浑浊度与蔬菜和果汁较低的味道强度不一致相关
Lissa Davis,Keona Lee,Madison Wierenga et al.
Lissa Davis et al.
The same phytochemicals that stimulate aversive sensations are often also responsible for purported health benefits in fruits and vegetables. Prior work indicates that some salivary proteins may reduce aversiveness of phytochemicals. In rod...