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Academic Bibliography

Search 200 years of publications by Ghent University researchers.

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1 – 10 of 618 publications

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Your filters: cql: affiliation exact LA cql: author exact 801000714120

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Consumer acceptance towards potato chips fried in yellow mealworm oil

Daylan A. Tzompa-Sosa (UGent) , Koen Dewettinck (UGent) , Xavier Gellynck (UGent) and Joachim Schouteten (UGent)

(2022) FOOD QUALITY AND PREFERENCE. 97.
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- Journal Article
- A1
- open access
Effect of lactic acid fermentation on volatile compounds and sensory characteristics of mango (Mangifera indica) juices

Juliana Mandha (UGent) , Habtu Shumoy Abraha (UGent) , Jolien Devaere, Joachim Schouteten (UGent) , Xavier Gellynck (UGent) , Ann De De Winne, Athanasia O. Matemu and Katleen Raes (UGent)

(2022) FOODS. 11(3).
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Impact of emotional state on consumers’ emotional conceptualizations of dark chocolate using an emoji-based questionnaire

Listia Rini (UGent) , Sofie Lagast (UGent) , Joachim Schouteten (UGent) , Xavier Gellynck (UGent) and Hans De Steur (UGent)

(2022) FOOD QUALITY AND PREFERENCE. 99.
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- Journal Article
- A1
- open access
COVID-19 safety measures in the food service sector : consumers’ attitudes and transparency perceptions at three different stages of the pandemic

Heidi Vandenhaute (UGent) , Xavier Gellynck (UGent) and Hans De Steur (UGent)

(2022) FOODS. 11(6).
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- Journal Article
- A1
- open access
Assessing firm readiness to adopt cluster-based innovative projects : a segmentation analysis

Kaoutar Jamai (UGent) , Ali Abidar, Hans De Steur (UGent) and Xavier Gellynck (UGent)

(2022) SUSTAINABILITY. 14(2).
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Effect of tasting and flavour on chocolate-evoked emotions by consumers

Sara De Pelsmaeker (UGent) , Xavier Gellynck (UGent) , Koen Dewettinck (UGent) and Joachim Schouteten (UGent)

(2022) BRITISH FOOD JOURNAL.
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- Journal Article
- A1
- open access
Do fair trade labels bias consumers' perceptions of food products? A comparison between a central location test and home-use test

Joachim Schouteten (UGent) , Xavier Gellynck (UGent) and Hendrik Slabbinck (UGent)

(2021) SUSTAINABILITY. 13(3).
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Replacing vegetable oil by insect oil in food products : effect of deodorization on the sensory evaluation

Daylan A. Tzompa-Sosa (UGent) , Koen Dewettinck (UGent) , Xavier Gellynck (UGent) and Joachim Schouteten (UGent)

(2021) FOOD RESEARCH INTERNATIONAL. 141.
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Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds

Juliana Mandha (UGent) , Habtu Shumoy Abraha (UGent) , Jolien Devaere, Joachim Schouteten (UGent) , Xavier Gellynck (UGent) , Ann de Winne, Athanasia O. Matemu and Katleen Raes (UGent)

(2021) FOOD CHEMISTRY. 358.
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- Book Chapter
The EmoSensory® wheel

Joachim Schouteten (UGent) , Hans De Steur (UGent) and Xavier Gellynck (UGent)

(2021) Emotion measurement. p.471-492

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