Consumer reflections on post-ingestive sensations. A qualitative approach by means of focus group interviews-Reference-Cited by-同舟云学术

Consumer reflections on post-ingestive sensations. A qualitative approach by means of focus group interviews

Published:2019-11 Issue: Volume:142 Page:104350
ISSN:0195-6663
Container-title:Appetite
language:en
Short-container-title:Appetite

Author:

Duerlund Mette,Andersen Barbara Vad,Grønbeck Marlene Schou,Byrne Derek Victor

Funder

Food and Health Research Theme’ at the Sino Danish Centre, Aarhus, Denmark

Aarhus University Graduate School of Science and Technology, Aarhus, Denmark

Food Quality Perception and Society

Department of Food Science, Aarhus University

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,General Psychology

Reference70 articles.

1. Sensory factors in food satisfaction. An understanding of the satisfaction term and a measurement of factors involved in sensory- and food satisfaction. Kgs. Lyngby;Andersen,2014

2. Consumers' view on determinants to food satisfaction. A qualitative approach;Andersen;Appetite,2015

3. Food satisfaction: Integrating feelings before, during and after food intake;Andersen;Food Quality and Preference,2015

4. Integration of the sensory experience and post-ingestive measures for understanding food satisfaction. A case study on sucrose replacement by Stevia rebaudiana and addition of beta glucan in fruit drinks;Andersen;Food Quality and Preference,2017

5. Eat organic – feel good? The relationship between organic food consumption, health concern and subjective wellbeing;Apaolaza;Food Quality and Preference,2018

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