Works (15)
Updated: July 5th, 2023 15:46
2017 journal article
Consumer Perception of Retail Pork Bacon Attributes Using Adaptive Choice-based Conjoint Analysis and Maximum Differential Scaling
JOURNAL OF FOOD SCIENCE, 82(11), 2659–2668.
author keywords: bacon; conjoint analysis; consumer liking
MeSH headings : Adolescent; Adult; Animals; Commerce; Consumer Behavior / economics; Female; Flavoring Agents / analysis; Food Preferences / psychology; Humans; Male; Meat Products / analysis; Meat Products / economics; Middle Aged; Perception; Surveys and Questionnaires; Swine; Taste; Young Adult
TL;DR:
A combination of these 3 approaches can provide key understandings on consumer perception of retail bacon allowing companies to optimize and maximize their development and advertising resources.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2016 journal article
Comparison of Preference Mapping Methods on Commodity Foods with Challenging Groups of Low-Variance Attributes: Sliced Whole Wheat Sandwich Bread Example
JOURNAL OF SENSORY STUDIES, 31(1), 34–49.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2016 journal article
The effect of extrinsic attributes on liking of cottage cheese
JOURNAL OF DAIRY SCIENCE, 99(1), 183–193.
author keywords: cottage cheese; extrinsic attributes; consumer liking
MeSH headings : Adult; Cheese / analysis; Cheese / economics; Choice Behavior; Cluster Analysis; Consumer Behavior / economics; Dietary Fats / analysis; Female; Food Packaging / economics; Food Preferences; Humans; Male; Middle Aged; Multivariate Analysis; Taste
TL;DR:
Evaluating the role of package attributes and brand on the liking of cottage cheese can help manufacturers, as well as food marketers, better target their products and brands with attributes that drive consumer choice.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2015 journal article
Application of Choice Experiments to Determine Stakeholder Preferences for Woody Biomass Harvesting Guidelines
Journal of Sustainable Forestry, 34(4), 343–357.
author keywords: woody biomass; guidelines; BHG; choice modeling; choice-based conjoint
UN Sustainable Development Goal Categories
15. Life on Land
(Web of Science)
Sources: Web Of Science, Crossref, NC State University Libraries
Added: August 6, 2018
2015 review
Examining Extrinsic Factors that Influence Product Acceptance: A Review
[Review of ]. JOURNAL OF FOOD SCIENCE, 80(5), R901–R909.
author keywords: brand; decision making; drivers of liking; emotions; perceived satiety; willingness-to-pay
MeSH headings : Commerce; Consumer Behavior; Diet / economics; Diet / psychology; Emotions; Food Industry; Food Labeling; Food Preferences; Food Quality; Humans; Satiation
TL;DR:
These 4 key extrinsic factors that affect DOL are the perceived satiety, brand and labeling, price, and the emotional impact to decision making, which should be considered in conjunction with sensory attribute perception to gain a holistic understanding of product acceptance.
(via Semantic Scholar)
onlinelibrary.wiley.com (publisher PDF)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2014 journal article
Consumer Attitudes and Preferences for Fresh Market Tomatoes
JOURNAL OF FOOD SCIENCE, 79(10), S2091–S2097.
author keywords: conjoint; consumer preference; focus group Kano; tomato
MeSH headings : Adult; Choice Behavior; Color; Data Collection; Female; Food Preferences; Humans; Solanum lycopersicum; Male; Middle Aged; Perception; Surveys and Questionnaires; Taste
TL;DR:
It was established that the most important fresh tomato attributes were color, amount of juice when sliced, and size, and Tomato growers can utilize the results to target attributes that drive consumer choice for fresh tomatoes.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
2014 journal article
DETERMINING CHILDREN'S PERCEPTIONS, OPINIONS AND ATTITUDES FOR SLICED SANDWICH BREADS
JOURNAL OF SENSORY STUDIES, 29(5), 351–361.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2014 journal article
THE EFFICACY OF USING PHOTOGRAPHS TO REPRESENT ATTRIBUTES OF SLICED SANDWICH BREAD IN AN ADAPTIVE CHOICE-BASED CONJOINT
JOURNAL OF SENSORY STUDIES, 29(1), 64–73.
TL;DR:
This study determined if pictures of individual product attributes of sliced bread products can be used to determine the utility of sliced Bread in adaptive choice-based conjoint (ACBC) analysis.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2014 journal article
THE PERCEPTION OF CREAMINESS IN SOUR CREAM
JOURNAL OF SENSORY STUDIES, 29(4), 248–257.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science; OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2013 journal article
Influence of heating and acidification on the flavor of whey protein isolate
JOURNAL OF DAIRY SCIENCE, 96(3), 1366–1379.
author keywords: whey protein isolate; flavor; acidification/heat treatment; lecithin
MeSH headings : Acids / metabolism; Beverages / analysis; Fatty Acids, Nonesterified / analysis; Fatty Acids, Volatile / analysis; Food Quality; Food Technology / methods; Gas Chromatography-Mass Spectrometry / methods; Hot Temperature; Lecithins / metabolism; Milk Proteins / metabolism; Whey Proteins
TL;DR:
The objective of the first study was to characterize the effect of 2 processing steps inherent to manufacturing of acidic protein beverages (acidification and heat treatment) on the flavor of non-instant WPI and to determine theEffect of lecithin agglomeration, a common form of instantized WPI used in beverage manufacturing, on the Flavor of WPI after acidification andHeat treatment.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2013 journal article
The Impact of Iron on the Bleaching Efficacy of Hydrogen Peroxide in Liquid Whey Systems
JOURNAL OF FOOD SCIENCE, 78(2), R129–R137.
author keywords: fenton reaction; hydrogen peroxide; iron; lactoperoxidase; whey
MeSH headings : Benzoyl Peroxide / chemistry; Bixaceae; Bleaching Agents / chemistry; Carotenoids / analysis; Cheese / analysis; Color; Dairy Products / analysis; Food Handling / methods; Hydrogen Peroxide / chemistry; Iron / analysis; Iron / chemistry; Lactoperoxidase / analysis; Lactoperoxidase / chemistry; Metalloproteins / analysis; Metalloproteins / chemistry; Milk Proteins / chemistry; Plant Extracts / analysis; Taste; Whey Proteins
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2012 journal article
A Comparison of Adaptive Choice-Based Conjoint and Choice-Based Conjoint to Determine Key Choice Attributes of Sour Cream with Limited Sample Size
JOURNAL OF SENSORY STUDIES, 27(6), 451–462.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2012 journal article
APPLICATION OF ETHNOGRAPHY AND CONJOINT ANALYSIS TO DETERMINE KEY CONSUMER ATTRIBUTES FOR LATTE-STYLE COFFEE BEVERAGES
JOURNAL OF SENSORY STUDIES, 27(1), 48–58.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2012 journal article
Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate
JOURNAL OF DAIRY SCIENCE, 95(6), 2848–2862.
author keywords: bleaching; whey protein; flavor
MeSH headings : Benzoyl Peroxide / pharmacology; Bleaching Agents / pharmacology; Color; Food Technology / methods; Hydrogen Peroxide / pharmacology; Milk Proteins / drug effects; Milk Proteins / standards; Taste; Whey Proteins
TL;DR:
Overall, HP bleaching caused more lipid oxidation products and subsequent off-flavors compared with BPBleaching with BP under the conditions used in this study resulted in larger reductions in yellowness of the powders made from whey with annatto color than did bleaching with HP.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2011 journal article
Comparison of the Flavor Chemistry and Flavor Stability of Mozzarella and Cheddar Wheys
JOURNAL OF FOOD SCIENCE, 76(8), C1188–C1194.
author keywords: Cheddar; flavor chemistry; gas chromatography-olfactometry; liquid whey; Mozzarella
MeSH headings : Adult; Aldehydes / analysis; Butyric Acid / analysis; Cheese / analysis; Female; Food Analysis / methods; Food Handling / methods; Gas Chromatography-Mass Spectrometry / methods; Humans; Ketones / analysis; Male; Odorants / analysis; Taste; United States; Volatile Organic Compounds / analysis; Young Adult
TL;DR:
Results suggest that similar compounds in different concentrations comprise the flavor of these 2 whey sources and that steps should be taken to minimize lipid oxidation during fluid whey processing.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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