Chocolates enriched with seaweed: Sensory profiling and consumer segmentation-Reference-Cited by-同舟云学术

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Chocolates enriched with seaweed: Sensory profiling and consumer segmentation

Published:2023-09 Issue: Volume:33 Page:100747
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Salgado Abigail^ORCID,Moreira-Leite Bruno^ORCID,Afonso Anabela^ORCID,Infante Paulo^ORCID,Mata Paulina^ORCID

Funder

European Maritime and Fisheries Fund

Fundação para a Ciência e a Tecnologia

Ministério da Ciência, Tecnologia e Ensino Superior

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference51 articles.

1. About. Retrieved from ALGA4FOOD:;Alga4Food,2018

2. Chapter 11: check-all-that-apply (CATA) questions with consumers in practice: experimental considerations and impact on outcome;Ares,2015

3. Chapter 14 - statistical approaches to consumer segmentation;Berget,2018

4. Seaweed and human health;Brown;Nutr. Rev.,2014

5. Chapter 17.3.3: questionnaire design;Buck,2018

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2. Impact of information about nutritional benefits, sustainability and consumption on consumer acceptance and emotional response to smoothies containing brown seaweed, Ascophyllum nodosum;Food and Humanity;2024-12

3. Chocolates enriched with seaweed: Emotional data and its combination with sensory data for products profiling and consumer segmentation;International Journal of Gastronomy and Food Science;2024-09

4. Modified Atmosphere Packaging (MAP) for Seaweed Conservation: Impact on Physicochemical Characteristics and Microbiological Activity;Foods;2023-07-18

5. Determinants influencing the food digestibility perception: A study based on consumer-stated preferences for sweet peppers;AIMS Agriculture and Food;2023

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