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Food Quality and Preference cover

Food Quality and Preference

IF4.9
Papers4379
Citations19043
Journal Papers 4395
Publication Date
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Personality traits add incremental value beyond food choice motives in predicting food-group consumption
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IF4.9
delete2026-10-06
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deleteLucas Rangel Schirmer; Jean Carlos Natividade
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How information format, climate attitudes, and trust shape consumer response to food carbon emission information
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IF4.9
delete2026-10-05
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deleteDede Long; Hongxing Liu; Liqing Li
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Finding the sweet spot: How sensory cues shape consumer perceptions of snack bars
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IF4.9
delete2026-10-05
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deleteNienke van Iterson; Markus Stieger; Vincenzo Fogliano; Ciarán G. Forde; Arianne van Eck
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Pathways to plant-based meal consumption: A two-wave test of the health action process approach (HAPA)
deleteFood Quality and Preference
IF4.9
delete2026-10-04
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deleteFernanda Ramos; Cícero Roberto Pereira; David Guedes; John Hoeks; João Graça; Cristina Albuquerque Godinho
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From expectations to experience: How tasting plant-based fermented foods shapes consumption intentions
deleteFood Quality and Preference
IF4.9
delete2026-10-03
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deleteMarijke Hiltje Hielkema; Helene Christine Reinbach; Federico J.A. Perez-Cueto; Maxime Michaud; Michael Bom Frøst
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Beyond taste: how production-system information influences consumer liking of poultry meat from novel organic alternative production system
deleteFood Quality and Preference
IF4.9
delete2026-10-03
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deleteChanette Frederiksen; Nikolaj Bach Juncker; Laura Vemmelund Jørgensen; Margrethe Therkildsen; Sanna Steenfeldt; Barbara Vad Andersen
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Imperfection in motion: Implied motion reduces negative associations of imperfect produce
deleteFood Quality and Preference
IF4.9
delete2026-10-03
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deleteChenyi Zhu; Gulbanu Kaptan; Joshua Weller
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Extending animal welfare labels to plant-based foods promotes animal-friendly food choices
deleteFood Quality and Preference
IF4.9
delete2026-10-02
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deleteHoukje Adema; Marleen C. Onwezen; Ellen van Kleef
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Comparing direct and indirect measures of attitudes toward health and sustainability in the perception of organic and ancient wheat labels
deleteFood Quality and Preference
IF4.9
delete2026-10-02
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PREAI
deleteE. Boci; L. Pierguidi; C. Dinnella; L. Verdi; M. Venturi; E. Monteleone; G. Ares; S. Spinelli
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What drives hybrid cultivated meat acceptance? Evidence from a controlled real-product tasting
deleteFood Quality and Preference
IF4.9
delete2026-10-02
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deletePericle Raverta; Mark Chong; Siti Amelia Juraimi; Rui En Koh; Mei Hui Liu; Marleen C. Onwezen; Barbara Loera
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Corrigendum to “Cross-cultural consumer acceptance of sustainable protein-rich foods; legumes, plant-based meat analogues and hybrids, and cell-based foods” [Food Qual. Pref. 135 (2026) 105714]
deleteFood Quality and Preference
IF4.9
delete2026-10-02
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deleteIsabella Tao Jakobsen; Marleen C. Onwezen; Yawei Wang; Fang Zhong; Derek Victor Byrne; Barbara Vad Andersen
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Effects of miracle fruit doses on taste intensity, preference, and intake of a hypo-palatable salad among healthy and overweight/obese adults: A pilot study
deleteFood Quality and Preference
IF4.9
delete2026-09-30
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deleteDiyapaththugama, Shashya; Mulaw, Getahun Fentaw; Singh, Indu; Shilton, Natalie; Jani, Rati
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Acute stress alters sweet and bitter taste perception at threshold and suprathreshold levels: Moderation by cortisol reactivity
deleteFood Quality and Preference
IF4.9
delete2026-09-30
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PREAI
deleteXu, Ruiliang; Li, Qinghua; Wang, Hanmiao; Zhang, Tianling; Han, Pengfei
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Unpacking juiciness in plant-based meat alternatives: a temporal sensory investigation of texture during mastication
deleteFood Quality and Preference
IF4.9
delete2026-09-30
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PREAI
deleteRune, Christina J. Birke; Marques, Arlete Maria Lima; Clausen, Mathias Porsmose; Giacalone, Davide
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The effects of plate size and colour on portion size selections and healthy food choices
deleteFood Quality and Preference
IF4.9
delete2026-09-30
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PREAI
deleteMittal, Shaya; Kemps, Eva; Prichard, Ivanka
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Plant-based vs. meat-based: a comparative sentiment analysis of consumer reviews in fast food settings
deleteFood Quality and Preference
IF4.9
delete2026-09-30
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deleteHealey, P. Matthew
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Expertise and emotion in wine-tasting: an emotional component-specific modulation
deleteFood Quality and Preference
IF4.9
delete2026-09-30
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PREAI
deleteElali, Ines; de Revel, Gilles; Riquier, Laurent; Paudois, Emilie; Tempere, Sophie
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A novel dietary intervention with tailored behavioural support to increase legume consumption in university students: a pilot trial
deleteFood Quality and Preference
IF4.9
delete2026-09-30
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PREAI
deleteElliott, Patrick S.; Devine, Lauren D.; Gibney, Eileen R.; O'Sullivan, Aifric M.
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Exploring the effects of packaging color on product evaluation: A systematic review of experimental studies and a future research agenda
deleteFood Quality and Preference
IF4.9
delete2026-09-30
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deleteDroulers, Olivier; Le Hen, Alexandre; Lacoste-Badie, Sophie
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Claims and colour effects on consumers' sustainability perceptions of foods
deleteFood Quality and Preference
IF4.9
delete2026-09-30
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PREAI
deleteCappella, Maria Teresa; Borrello, Massimiliano; Trinchera, Laura; Blasi, Emanuele; Vecchio, Riccardo
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