Ghent University Academic Bibliography

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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. 124(12). p.4354-4371
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Attitude and labelling preferences towards gene-edited food : a consumer study amongst millennials and Generation Z

Linda Ferrari, Chad M. Baum, Alessandro Banterle and Hans De Steur (UGent)

(2021) BRITISH FOOD JOURNAL. 123(3). p.1268-1286
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Detection threshold of chocolate graininess : machine vs human

Sara De Pelsmaeker (UGent) , Juliette Behra, Xavier Gellynck (UGent) and Joachim Schouteten (UGent)

(2020) BRITISH FOOD JOURNAL. 122(9). p.2757-2767
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On consumers' use, brand preference and equity of sports nutrition products

Joshua Wesana (UGent) , Joachim Schouteten (UGent) , Evi Van Acker, Xavier Gellynck (UGent) and Hans De Steur (UGent)

(2019) BRITISH FOOD JOURNAL. 122(2). p.635-654
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Examining the relationship between chain governance structures and chain performance : an empirical evidence of the dairy sector

Joanita Kataike, Adrienn Molnar (UGent) , Hans De Steur (UGent) and Xavier Gellynck (UGent)

(2019) BRITISH FOOD JOURNAL. 121(8). p.1850-1870
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- Journal Article
- A1
The potential of foods treated with supercritical carbon dioxide (sc-CO2) as novel foods

Nada Smigic, Ilija Djekic, Nikola Tomic, Bozidar Udovicki and Andreja Rajkovic (UGent)

(2019) BRITISH FOOD JOURNAL. 121(3). p.815-834
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- Journal Article
- A1
- open access
From informational towards transformational advertising strategies? A content analysis of Belgian food magazine advertisements

Gudrun Roose (UGent) , Maggie Geuens (UGent) and Iris Vermeir (UGent)

(2018) BRITISH FOOD JOURNAL. 120(6). p.1170-1182
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Hygienic design of a unit for supercritical fluid drying : case study

Ilija Djekic, Nikola Tomic, Nada Smigic, Bozidar Udovicki, Gerard Hofland and Andreja Rajkovic (UGent)

(2018) BRITISH FOOD JOURNAL. 120(9). p.2155-2165
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Needs of beneficiaries related to the format and content of food parcels in Ghent, Belgium

Elif Stepman (UGent) , Mieke Uyttendaele (UGent) , Elien De Boeck (UGent) and Liesbeth Jacxsens (UGent)

(2018) BRITISH FOOD JOURNAL. 120(3). p.578-587
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Influence of sensory attributes on consumers' emotions and hedonic liking of chocolate

Joachim Schouteten (UGent) , Sara De Pelsmaeker (UGent) , Joel Juvinal (UGent) , Sofie Lagast (UGent) , Koen Dewettinck (UGent) and Xavier Gellynck (UGent)

(2018) BRITISH FOOD JOURNAL. 120(7). p.1489-1503

Academic Bibliography

Effect of tasting and flavour on chocolate-evoked emotions by consumers

Attitude and labelling preferences towards gene-edited food : a consumer study amongst millennials and Generation Z

Detection threshold of chocolate graininess : machine vs human

On consumers' use, brand preference and equity of sports nutrition products

Examining the relationship between chain governance structures and chain performance : an empirical evidence of the dairy sector

The potential of foods treated with supercritical carbon dioxide (sc-CO2) as novel foods

From informational towards transformational advertising strategies? A content analysis of Belgian food magazine advertisements

Hygienic design of a unit for supercritical fluid drying : case study

Needs of beneficiaries related to the format and content of food parcels in Ghent, Belgium

Influence of sensory attributes on consumers' emotions and hedonic liking of chocolate

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