Search Results - "consumer acceptance"

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  1. 1
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    Implementation of Artificial Intelligence in Food Science, Food Quality, and Consumer Preference Assessment

    Published 2022
    Subjects: “…consumer acceptance prediction…”
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  2. 2
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    Emotion and Its Relationship to Acceptance, Food Choice, and Consumption: The New Perspective

    Published 2021
    Subjects: “…consumer acceptance…”
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  3. 3
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    Consumer Preferences and Acceptance of Meat Products

    Published 2020
    Subjects: “…consumer acceptance…”
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  4. 4
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    Effects of Plants' Ingredients on Dough and Final Product

    Published 2022
    Subjects: “…consumer acceptance…”
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  5. 5
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    Nutritional Components of Wheat Based Food: Composition, Properties and Uses

    Published 2023
    Subjects: “…consumer acceptance…”
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  6. 6
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    Motivations Associated with Food Choices and Eating Practices

    Published 2021
    Subjects: “…consumer acceptance…”
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  7. 7
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    Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics

    Published 2022
    Subjects: “…consumer acceptance…”
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  8. 8
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    Physicochemical and Sensory Evaluation of Grain-Based Food

    Published 2022
    Subjects: “…consumer acceptance…”
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  9. 9
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    Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy

    Published 2022
    Subjects: “…consumer acceptability…”
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  10. 10
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    New Strategies for Innovative and Enhanced Meat and Meat Products

    Published 2022
    Subjects: “…consumer acceptance…”
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  11. 11
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    Sensory and Consumer Research for a Sustainable Food System

    Published 2022
    Subjects: “…consumer acceptance…”
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  12. 12
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    Prospects Challenges and Sustainability of the Agri-Food Supply Chain in the New Global Economy II

    Published 2023
    Subjects: “…consumer acceptance…”
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  13. 13
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    Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products

    Published 2021
    Subjects: “…consumer acceptability…”
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  14. 14
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    By-Products: Characterisation and Use as Food

    Published 2022
    Subjects: “…consumer acceptance…”
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  15. 15
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    Implementation of Digital Technologies on Beverage Fermentation

    Published 2022
    Subjects: “…consumer acceptability…”
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  16. 16
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    Advances in Legumes for Human Nutrition

    Published 2023
    Subjects: “…consumer acceptability…”
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  17. 17
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    Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages

    Published 2021
    Subjects: “…consumer acceptability…”
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