Comparing cross-cultural differences in perception of drinkable yoghurt by Chinese and New Zealand European consumers-Reference-Cited by-同舟云学术

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Comparing cross-cultural differences in perception of drinkable yoghurt by Chinese and New Zealand European consumers

Published:2021-02 Issue: Volume:113 Page:104901
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

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

Funder

Ministry of Business, Innovation and Employment 2017 Endeavour Round Program entitled "Accelerated Evolution: a step change in food fermentation"

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference46 articles.

1. Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal;Akissoé;Journal of the Science of Food and Agriculture,2015

2. Consumers' creaminess concept perception: A cross-cultural study in three Spanish-speaking countries;Antmann;Journal of Texture Studies,2011

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

4. Do we all perceive food-related wellbeing in the same way? Results from an exploratory cross-cultural study;Ares;Food Quality and Preference,2016

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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

2. 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

3. Sensory drivers of liking, emotions, conceptual and sustainability concepts in plant-based and dairy yoghurts;Food Quality and Preference;2024-04

4. Sustainable packaging materials for fermented probiotic dairy or non-dairy food and beverage products: challenges and innovations;AIMS Microbiology;2024

5. Blockchain-Powered Fish Industry: Trust Perceptions of Final Consumers on Traceable Information Availability;Lecture Notes of the Institute for Computer Sciences, Social Informatics and Telecommunications Engineering;2023-12-12

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