prof. dr. ir. Joachim Schouteten
- ORCID iD
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0000-0002-2030-5608
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Methods for emotion research
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- Journal Article
- A1
- open access
Comparison of flash profile (FP), projective mapping (PM) and CATA for the sensory profiling of chocolate with unique flavor characteristics
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Characterisation of non-alcoholic beers produced with maltose-negative yeasts and 40% adjuncts
(2025) -
Methods for conceptual and situational product research
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- Journal Article
- A1
- open access
Recognizing complexity in agricultural innovation : advancing responsible scaling using the Rapid Scaling Tool in Intermediate Value Chains
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- Journal Article
- A1
- open access
Navigating yeast selection for NABLAB production : comparative study of commercial maltose- and maltotriose-negative strains
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- Journal Article
- A1
- open access
Online grocery shopping in Europe : consumer research on the role of innovation and local food perceptions
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- Journal Article
- A1
- open access
Diverse dietary lifestyles within households increase purchase intentions for plant-based food
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- Journal Article
- A1
- open access
I eat, therefore I am? Revealing differences and incongruences in dietary identities among omnivores and flexitarians in Europe
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- Journal Article
- A1
- open access
Green color drives rejection of crackers added with algae in children but not in adults