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The influence of different storage conditions and fat bloom on sensory characteristics of pralines
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Food choice questionnaire revisited in four countries : does it still measure the same?
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- conference
- C3
- open access
Application of theory of planned behaviour in Belgium and Hungary on emotional food
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- conference
- C3
- open access
Quality evaluation of fresh and bloomed filled chocolates in House of Quality
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- conference
- C3
- open access
Differences in detection time of fat bloom formation on pralines
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- conference
- C3
- open access
Sensory perception of home-made products by highly-involved consumers
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- conference
- C3
- open access
Emotional consumers prefer unusual flavours
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- conference
- C3
- open access
Influence of emotions on sensory perception in milk 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
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- conference
- C3
- open access
Understanding variety-seekers and neopholics tasting traditional products
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Effects of low- and high-temperature storage on oil migration and fat bloom development in filled chocolates