Model for understanding consumer textural food choice-Reference-Cited by-同舟云学术

Model for understanding consumer textural food choice

Published:2015-02-02 Issue:3 Volume:3 Page:202-212
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Jeltema Melissa¹,Beckley Jacqueline²,Vahalik Jennifer²

Affiliation:

1. The Understanding & Insight Group LLC 15501 Genito Road Midlothian Virginia 23112

2. The Understanding & Insight Group LLC 3 Rosewood Lane Suite 103 Denville New Jersey 07834

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.205

Reference26 articles.

1. Beckley J. andH.Moskowitz.2002.Databasing the person mind: The Crave It! Drink It! Buy It! & Healthy You! Databases. Presentation at Institute of Food Technologist Anaheim 15–19 June 2002.

2. A Framework for successful new product development

3. Dynamics of food breakdown during eating in relation to perceptions of texture and preference: a study on biscuits

4. TASTE PREFERENCES AND FOOD INTAKE

5. Oral Processing and Texture Perception

Cited by 89 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. Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics;Food Chemistry: X;2024-10

2. A preliminary study on the use of phycocyanin as a natural blue color source in toffee‐type soft candy: Effect of storage temperature and pigment concentration;Food Science & Nutrition;2024-08-13

3. The significance of cultural context in the classification of preferred mouth behavior: Exploring eating behavior using causal network analysis;Food Frontiers;2024-08-11

4. Influence of changing dentition on food texture preferences and perception of eating difficulty in Australian children;Journal of Texture Studies;2024-07-18

5. Oral processing behavior and dental caries; an insight into a new relationship;PLOS ONE;2024-07-02