The impact of plant-based product denomination on consumer expectations and sensory perception: A study with vegan chocolate dessert-Reference-Cited by-同舟云学术

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The impact of plant-based product denomination on consumer expectations and sensory perception: A study with vegan chocolate dessert

Published:2024-11 Issue: Volume:196 Page:115069
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Silas Souza Alexandre Henrique,Amorim Katiúcia Alves,Passos Louise Paiva,Galdino Maria Laura Silva,Marinho Júlia Fernanda Urbano,Marques Juliana Santos,Regalado Karen Lendengue de Matos,Pinheiro Ana Carla Marques

Funder

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Reference38 articles.

1. Optimizing sensory attributes: exploring the placement of the ideal-product question in check-all-that-apply methodology;Amorim;Applied Sciences,2023

2. Milk, mylk or drink: Do packaging cues affect consumers’ understanding of plant-based products?;Baptista;Food Quality and Preference,2023

3. Desenvolvimento de sorvete vegano de chocolate formulado com batata doce e leite de coco;Beltran;Brazilian Journal of Development,2020

4. Snowball sampling: Problems and techniques of chain referral sampling;Biernacki;Sociological methods & research,1981

5. What's in a name? Consumer perceptions of in vitro meat under different names;Bryant;Appetite,2019

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