Design and Consumer Behavior

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  1. 2017
  2. Published

    Cassava til delvis erstatning af hvedemel i hvidt hvedebrød

    Kidmose, U. & Skibsted, Leif Horsfelt, 2017, In: Dansk Kemi. 98, 9, p. 16-17 2 p.

    Research output: Contribution to journal › Journal article › Communication

  3. Published

    Cayenne pepper in a meal: effect of oral heat on feelings of appetite, sensory specific desires and well-being

    Andersen, B. V., Byrne, D. V., Bredie, Wender & Møller, P. M. R., 2017, In: Food Quality and Preference. 60, p. 1-8 8 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  4. Published

    Changing children's eating behaviour - A review of experimental research

    DeCosta, P. E. I., Møller, P., Frøst, Michael Bom & Olsen, Annemarie, 2017, In: Appetite. 113, p. 327-357 21 p.

    Research output: Contribution to journal › Review › Research › peer-review

  5. Published

    Cheese powder as an ingredient in emulsion sausages: effect on sensory properties and volatile compounds

    Chen, X., Ruiz Carrascal, Jorge, Petersen, Mikael Agerlin & Karlsson, A. H., 2017, In: Meat Science. 130, p. 1-6 6 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  6. Published

    Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel

    Schouteten, J. J., Gellynck, X., De Bourdeaudhuij, I., Sas, B., Bredie, Wender, Perez-Cueto, Federico J.A. & De Steur, H., 2017, In: Food Research International. 93, p. 33-42 10 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  7. Published

    Comparison of the volatile profiles of the crumb of gluten-free breads by DHE-GC/MS

    Pico, J., Hansen, Åse Solvej & Petersen, Mikael Agerlin, 2017, In: Journal of Cereal Science. 76, p. 280-288 9 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  8. Published

    Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting

    Friis, R., Skov, L. R., Olsen, Annemarie, Marie Appleton, K., Saulais, L., Dinnella, C., Hartwell, H., Depezay, L., Monteleone, E., Giboreau, A. & Perez-Cueto, Federico J.A., 2017, In: P L o S One. 12, 5, 16 p., e0176028.

    Research output: Contribution to journal › Journal article › Research › peer-review

  9. Published

    Compositional and structural analysis of epicarp, flesh and pitted sample of Doum fruit (Hyphaene thebaica L.)

    Aboshora, W., Abdalla, M., Niu, F. F., Yu, J. H., Raza, Husnain, Idriss, S. E., Al-Haj, N. Q. M., Al-Farga, A. & Lianfu, Z., 2017, In: International Food Research Journal. 24, 2, p. 650-656 7 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  10. Published

    Considering Chemical Resemblance: a Possible Confounder in Olfactory Identification Tests

    Fjaeldstad, A., Petersen, Mikael Agerlin & Ovesen, T., 2017, In: Chemosensory Perception. 10, 1-2, p. 42-48 7 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  11. Published

    Consumption of a High Quantity and a Wide Variety of Vegetables Are Predicted by Different Food Choice Motives in Older Adults from France, Italy and the UK

    Appleton, K. M., Dinnella, C., Spinelli, S., Morizet, D., Saulais, L., Hemingway, A., Monteleone, E., Depezay, L., Perez-Cueto, Federico J.A. & Hartwell, H., 2017, In: Nutrients. 9, 9, p. 1-17 17 p., 923.

    Research output: Contribution to journal › Journal article › Research › peer-review

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