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International Journal of Food Properties Volume 20, 2017 - Issue 11
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Articles

Consumer acceptance of new strawberry vinegars by preference mapping

C. UbedaFacultad de Ciencias de la Salud, Instituto de Ciencias Biomédicas, Universidad Autónoma de Chile, Santiago de Chile, ChileView further author information
,
R.M. CallejónÁrea de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, Seville, SpainView further author information
,
A.M. TroncosoÁrea de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, Seville, SpainView further author information
&
M.L. MoralesÁrea de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, Seville, SpainCorrespondence[email protected]
View further author information
Pages 2760-2771 | Received 15 Jul 2016, Accepted 20 Oct 2016, Published online: 12 Mar 2017

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Atsushi Ikegaya, Tomoyasu Toyoizumi, Toru Kosugi & Eiko Arai. (2020) Taste and palatability of strawberry jam as affected by organic acid content. International Journal of Food Properties 23:1, pages 2087-2096.
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Articles from other publishers (10)

Long Men, Liang Bin, Li Linlin, Yang Jie, Chai Wenli, Ge Rui, Zhou Di & Zhan Ge. (2023) Panel Performance, Sensory Characterization and Consumer Preference of Chinese Traditional Chrysanthemum Drink. Food Analytical Methods.
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Dase Hunaefi, Sures Setiadi Tarigan, Elisabeth Dwinawati, Zen Fauzan Sholehuddin, Fahim Muchammad Taqi & Yves Henri Marie Zeller. (2023) Sensory Mapping of UHT Milk with Single-Origin Chocolate. Jurnal Teknologi dan Industri Pangan 34:1, pages 25-36.
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Yang Soo Byeon, JeongAe Heo, Kwon Park, Young-Wook Chin, Sang-pil Hong, Sang-Dong Lim & Sang Sook Kim. (2023) Consumer Preference of Traditional Korean Soy Sauce (Ganjang) and Its Relationship with Sensory Attributes and Physicochemical Properties. Foods 12:12, pages 2361.
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Ashura Katunzi-Kilewela, Richard J. MongiDrDr, Lillian Daniel KaaleDrDr, Oscar KibazohiDrDr, Roman Mmanda Fortunatus & Leonard MP RweyemamuDrDr. (2022) Sensory profile, consumer acceptability and preference mapping of cassava-chia seeds composite porridges. Applied Food Research 2:1, pages 100038.
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Dengyun Li, Yifang Zhang, Ru Jiang & Wenmeng He. (2021) Textural properties and consumer preference of functional milk puddings fortified with apricot kernel extracts. Journal of Texture Studies 53:2, pages 255-265.
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Esperanza Arnés, Patricia Severiano‐Pérez & Marta Astier. (2021) Sensory profile and acceptance of maize tortillas by rural and urban consumers in Mexico. Journal of the Science of Food and Agriculture 102:6, pages 2300-2308.
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Luz María Luzón-Quintana, Remedios Castro & Enrique Durán-Guerrero. (2021) Biotechnological Processes in Fruit Vinegar Production. Foods 10:5, pages 945.
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Babatunde Olawoye & Saka Olasunkanmi Gbadamosi. (2020) Sensory profiling and mapping of gluten‐free cookies made from blends Cardaba banana flour and starch. Journal of Food Processing and Preservation 44:9.
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M M Chayan Mahmud, Robert A. Shellie & Russell Keast. (2020) Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example. Comprehensive Reviews in Food Science and Food Safety 19:5, pages 2380-2420.
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Ana Maria Antão-Geraldes, Sílvia Rafael Hungulo, Etelvina Pereira, Amílcar Teixeira, Alfredo Teixeira & Sandra Rodrigues. (2020) Sensory quality and consumers’ acceptance towards wild and farmed brown-trout (Salmo trutta) and farmed rainbow-trout (Oncorhynchus mykiss). Brazilian Journal of Food Technology 23.
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