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Do anticipated emotions influence behavioural intention and behaviour to consume filled chocolates?
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Relationship between chocolate microstructure, oil migration, and fat bloom in filled chocolates
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Consumer-driven product development and improvement combined with sensory analysis: a case-study for European filled chocolates
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The influence of different storage conditions and fat bloom on sensory characteristics of pralines
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- Conference Paper
- C3
- open access
Application of theory of planned behaviour in Belgium and Hungary on emotional food
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- Conference Paper
- C3
- open access
Quality evaluation of fresh and bloomed filled chocolates in House of Quality
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Food choice questionnaire revisited in four countries : does it still measure the same?
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Effects of low- and high-temperature storage on oil migration and fat bloom development in filled chocolates
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Influence of ingredient and storage on sensory characteristics of fresh and bloomed pralines
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Understanding consumer acceptance and preferences towards chocolate pralines