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Influence of gender, age and motives underlying food choice on perceived healthiness and willingness to try functional foods
The aims of the present study were to study the effect of different carriers and enrichments on the perceived healthiness and willingness to try functional foods; and to evaluate the effect of age,Expand
Influence of three non-sensory factors on consumer choice of functional yogurts over regular ones
Abstract To better understanding the consumer choice of functional foods, a choice-based conjoint study was carried out to investigate the influence of three non-sensory factors on consumer choice ofExpand
Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization
TLDR
This review aims at reviewing theory, implementation, advantages and disadvantages of the novel product profiling techniques developed in the last ten years, discussing recommendations for their application. Expand
Influence of nutritional knowledge on perceived healthiness and willingness to try functional foods
In order to assess the influence of nutritional knowledge on perceived healthiness and willingness to try functional foods, 104 consumers filled out a Nutritional Knowledge Questionnaire and answeredExpand
Studying the influence of package shape and colour on consumer expectations of milk desserts using word association and conjoint analysis
Food packaging plays a major role in attracting consumer attention and generating sensory and hedonic expectations; which could affect their product perception and purchase decisions. In the presentExpand
Novel Techniques in Sensory Characterization and Consumer Profiling
TLDR
"Sensory characterization is one of the most powerful, sophisticated and extensively applied tools in sensory science. Expand
Evaluation of a rating-based variant of check-all-that-apply questions: Rate-all-that-apply (RATA)
Abstract The current research explored the possibility of using attribute ratings as a variant (RATA: rate-all-that-apply) to CATA questions (check-all-that-apply), in order to improve sampleExpand
Influence of gelatin and starch on the instrumental and sensory texture of stirred yogurt
The effect of the addition of gelatin and starch on the rheological and sensory texture properties of sweetened plain stirred yogurt was studied. Six samples were prepared: two with gelatin (3 and 6Expand
Relationship between involvement and functional milk desserts intention to purchase. Influence on attitude towards packaging characteristics
Consumers perceive functional foods as member of the particular food category to which they belong. In this context, apart from health and sensory characteristics, non-sensory factors such asExpand
Food labels: Do consumers perceive what semiotics want to convey?
Abstract In this research work, a multidisciplinary approach was applied to answer the question: do consumers perceive what semiotics want to convey? The idea behind was to determine if consumers’Expand
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