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Do anticipated emotions influence behavioural intention and behaviour to consume filled chocolates?
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Is taste the key driver for consumer preference? : a conjoint analysis study
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Relationship between chocolate microstructure, oil migration, and fat bloom in filled chocolates
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Functionality of cocoa butter equivalents in chocolate products
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- Conference Paper
- C3
- open access
Linking instrumental, sensory and emotional evaluation of flavoured chocolates
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- Conference Paper
- C3
- open access
Tasting or non-tasting in conjoint analysis : is taste the key driver for purchase intent of consumers?
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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 possibility of using tasting as a presentation method for sensory stimuli in conjoint analysis
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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
Potential of milk polar lipids in chocolate products: sensory and instrumental evaluation