Subtle sensory and labeling modifications have minimal impact on expected appetitive sensations in chewy bars-Reference-Cited by-同舟云学术

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Subtle sensory and labeling modifications have minimal impact on expected appetitive sensations in chewy bars

Published:2020-11 Issue: Volume:137 Page:109386
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Cimino Allison E.,Cowell Aaron C.,Nieschwitz Natalie C.,Kershaw Jonathan C.

Funder

Bowling Green State University

Publisher

Elsevier BV

Subject

Food Science

Reference61 articles.

1. Perceived thickness and creaminess modulates the short-term satiating effects of high-protein drinks;Bertenshaw;British Journal of Nutrition,2013

2. Consumer perceptions of satiety-related snack food decision making;Bilman;Appetite,2010

3. Bloom, B. (2016). Snack, nutrition and performance bars—US - May 2016. Mintel Reports Database. mintel.com.

4. Bloom, B. (2019a). Snack, nutrition and performance bars—US - February 2019—Market research report. Mintel Reports Database. mintel.com.

5. Bloom, B. (2019b). Snacking motivations and attitudes—US - January 2019: Snacking frequency. Mintel Reports Database. mintel.com.

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The effect of health-related claims on consumers’ sensory perception;Current Opinion in Food Science;2022-10

2. Coffee Label Assessment Using Sensory and Biometric Analysis of Self-Isolating Panelists through Videoconference;Beverages;2021-01-21

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