Comparing liking and attitudes of Chinese immigrants in New Zealand towards drinkable yoghurt: an exploratory study-Reference-Cited by-同舟云学术

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Comparing liking and attitudes of Chinese immigrants in New Zealand towards drinkable yoghurt: an exploratory study

Published:2021-12 Issue: Volume:94 Page:104299
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Dupas de Matos Amanda,Hay Catriona,Low Julia,Feng Jing,Lu Di,Day Li,Hort Joanne

Funder

Ministry of Business, Innovation and Employment

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference67 articles.

1. Consumers’ creaminess concept perception: A cross-cultural study in three spanish-speaking countries;Antmann;Journal of Texture Studies,2011

2. Methodological issues in cross-cultural sensory and consumer research;Ares;Food Quality and Preference,2018

3. Understanding consumers’ perception of conventional and functional yogurts using word association and hard laddering;Ares;Food Quality and Preference,2008

4. Methods in Consumer Research, Volume 1: New Approaches to Classic Methods,2018

5. Correlation of Descriptive and Consumer Panel Flavor Ratings for Commercial Prestirred Strawberry and Lemon Yogurts;Barnes;Journal of Dairy Science,1991

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1. Cross-cultural differences and acculturation in affective response and sensory perception: a case study across Chinese immigrants and local consumers in New Zealand;Food Quality and Preference;2025-01

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3. Identification of Aroma-active Compounds in Milk by GC×GC-O-TOF-MS Combined with Check-all-that-apply;Journal of Dairy Science;2024-05

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