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Emotional and sensory profiling of insect-, plant- and meat-based burgers under blind, expected and informed conditions

Joachim Schouteten (UGent) , Hans De Steur (UGent) , Sara De Pelsmaeker (UGent) , Sofie Lagast (UGent) , Joel Juvinal (UGent) , Ilse De Bourdeaudhuij (UGent) , Wim Verbeke (UGent) and Xavier Gellynck (UGent)
Author
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Keywords
FOOD, ACCEPTANCE, Expectation, Sensory, Emotion, Insect, Meat, Consumer, Vegetarian, Liking, CONSUMERS, ATTITUDE, LIKING, CUES

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Citation

Please use this url to cite or link to this publication:

MLA
Schouteten, Joachim et al. “Emotional and Sensory Profiling of Insect-, Plant- and Meat-based Burgers Under Blind, Expected and Informed Conditions.” FOOD QUALITY AND PREFERENCE 52 (2016): 27–31. Print.
APA
Schouteten, J., De Steur, H., De Pelsmaeker, S., Lagast, S., Juvinal, J., De Bourdeaudhuij, I., Verbeke, W., et al. (2016). Emotional and sensory profiling of insect-, plant- and meat-based burgers under blind, expected and informed conditions. FOOD QUALITY AND PREFERENCE, 52, 27–31.
Chicago author-date
Schouteten, Joachim, Hans De Steur, Sara De Pelsmaeker, Sofie Lagast, Joel Juvinal, Ilse De Bourdeaudhuij, Wim Verbeke, and Xavier Gellynck. 2016. “Emotional and Sensory Profiling of Insect-, Plant- and Meat-based Burgers Under Blind, Expected and Informed Conditions.” Food Quality and Preference 52: 27–31.
Chicago author-date (all authors)
Schouteten, Joachim, Hans De Steur, Sara De Pelsmaeker, Sofie Lagast, Joel Juvinal, Ilse De Bourdeaudhuij, Wim Verbeke, and Xavier Gellynck. 2016. “Emotional and Sensory Profiling of Insect-, Plant- and Meat-based Burgers Under Blind, Expected and Informed Conditions.” Food Quality and Preference 52: 27–31.
Vancouver
1.
Schouteten J, De Steur H, De Pelsmaeker S, Lagast S, Juvinal J, De Bourdeaudhuij I, et al. Emotional and sensory profiling of insect-, plant- and meat-based burgers under blind, expected and informed conditions. FOOD QUALITY AND PREFERENCE. 2016;52:27–31.
IEEE
[1]
J. Schouteten et al., “Emotional and sensory profiling of insect-, plant- and meat-based burgers under blind, expected and informed conditions,” FOOD QUALITY AND PREFERENCE, vol. 52, pp. 27–31, 2016.
@article{7175398,
  author       = {Schouteten, Joachim and De Steur, Hans and De Pelsmaeker, Sara and Lagast, Sofie and Juvinal, Joel and De Bourdeaudhuij, Ilse and Verbeke, Wim and Gellynck, Xavier},
  issn         = {0950-3293},
  journal      = {FOOD QUALITY AND PREFERENCE},
  keywords     = {FOOD,ACCEPTANCE,Expectation,Sensory,Emotion,Insect,Meat,Consumer,Vegetarian,Liking,CONSUMERS,ATTITUDE,LIKING,CUES},
  language     = {eng},
  pages        = {27--31},
  title        = {Emotional and sensory profiling of insect-, plant- and meat-based burgers under blind, expected and informed conditions},
  url          = {http://dx.doi.org/10.1016/j.foodqual.2016.03.011},
  volume       = {52},
  year         = {2016},
}

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