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Items: 3

1.

A comparison of two low-calorie sweeteners and sugar in dark chocolate on sensory attributes and emotional conceptualisations.

Lagast S, De Steur H, Schouteten JJ, Gellynck X.

Int J Food Sci Nutr. 2018 May;69(3):344-357. doi: 10.1080/09637486.2017.1362689. Epub 2017 Aug 14.

PMID:
28805091
2.

Impact of Health Labels on Flavor Perception and Emotional Profiling: A Consumer Study on Cheese.

Schouteten JJ, De Steur H, De Pelsmaeker S, Lagast S, De Bourdeaudhuij I, Gellynck X.

Nutrients. 2015 Dec 9;7(12):10251-68. doi: 10.3390/nu7125533.

3.

An integrated method for the emotional conceptualization and sensory characterization of food products: The EmoSensory® Wheel.

Schouteten JJ, De Steur H, De Pelsmaeker S, Lagast S, De Bourdeaudhuij I, Gellynck X.

Food Res Int. 2015 Dec;78:96-107. doi: 10.1016/j.foodres.2015.11.001. Epub 2015 Nov 3.

PMID:
28433322

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