Background The increased interest in consumer and sensory research to focus on total
consumer experience when examining the relationship between food and consumer, has …

Background A significant part of foodborne infections is caused by food eaten at home, and
food safety messages are given to help consumers mitigate risk. The World Health …

Although acceptability is commonly used to examine liking for food products, more studies
now emphasize the importance of measuring consumers' conceptualizations, such as …

Research on food-related emotions has increased over the decades. Advances in functional
magnetic resonance imaging (fMRI) have made it possible to investigate the neural …

Scholars differ in the extent to which they regard the “yuck factor” as an important predictor of
sustainable consumption decisions. In the present decision experiment we tested whether …

The debate on meat's role in health and disease is a rowdy and dissonant one. This study
uses the health section of the online version of The Daily Mail as a case study to carry out a …

Tools for automatic facial expression analysis (AFEA), frontal cortex (EEG) and cardiac
electrical activity (ECG) may bring additional support to traditional sensory techniques for a …

Consumer attitudes towards meat remain positive with global increases in meat production
projected for the next decade. Retail sales of meat increased during the COVID-19 …

Consumer preferences and satisfaction are principally dependent on the sensory properties
of foods. This is particularly applicable to meat consumers since organoleptic properties play …

Abstract Effects of different oils on physicochemical properties, consumer liking, emotion,
and purchase intent of sponge cakes were evaluated. Three healthy oils (extra virgin …