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Food Research International, ISSN 0963-9969, 02/2019, Volume 116, pp. 724 - 730
Journal Article
International Journal of Hospitality Management, ISSN 0278-4319, 06/2013, Volume 33, Issue 1, pp. 397 - 405
► This study examines interrelationships among perceived restaurant food healthiness, value, satisfaction and revisit intentions. ► SEM analysis shows... 
Value | Restaurant | Perceived food healthiness | Revisit intentions | Satisfaction | QUALITY | INFORMATION | LOYALTY | ATTITUDES | OBESITY | CONSUMER SATISFACTION | BEHAVIORAL INTENTIONS | CUSTOMER SATISFACTION | CONSEQUENCES | HOSPITALITY, LEISURE, SPORT & TOURISM | NUTRITION | Analysis | Restaurants
Journal Article
Food Research International, ISSN 0963-9969, 08/2012, Volume 48, Issue 1, pp. 209 - 216
The aim of the present work was to study the interaction between sensory and non-sensory characteristics that influence the overall acceptance and perceived... 
Acceptance | Non-sensory | Consumers | Biscuits | Perceived healthiness | Nutrition claims | Health claims | WILLINGNESS | WINES | FOOD SCIENCE & TECHNOLOGY | CONSUMERS PERCEPTION | ATTITUDES | CHOICE | PRODUCTS | FUNCTIONAL FOODS | EXPECTATIONS | Packaging | Analysis | Food
Journal Article
Food Quality and Preference, ISSN 0950-3293, 12/2016, Volume 54, pp. 152 - 159
•Foods in less processed physical states are perceived as healthier.•The blender effect is attenuated when individuals think about other forms foods can... 
Consumption | Packaging | Perceived healthiness | Physical state | Categorization | Perceived calorie content | DETERMINANTS | FOOD SCIENCE & TECHNOLOGY | SIZE | ENERGY-INTAKE | VISCOSITY | CATEGORIES | REWARD | FORMS | SIDE | SATIETY | PRODUCT | Food
Journal Article
Food Quality and Preference, ISSN 0950-3293, 2010, Volume 21, Issue 7, pp. 692 - 696
Consumers are increasingly sensitive to the health qualities of foods and beverages they consume. Evidence remains equivocal about wine’s health affordance,... 
Perceived healthiness | Wine and wellbeing | Wine consumption volume | Potential alcoholism | Wine consumption frequency | DRINKING | WILLINGNESS | FOOD SCIENCE & TECHNOLOGY | SUBJECTIVE HEALTH | RISK | RED | IMPACT | ALCOHOL | DISEASE | MOTIVES | CAGE QUESTIONNAIRE | Alcoholism
Journal Article
Australasian Marketing Journal (AMJ), ISSN 1441-3582, 08/2019, Volume 27, Issue 3, pp. 179 - 186
•Consumption increases when sports drinks are perceived to taste good and the consumer is familiar with the brand.•A cue of clear colour elucidates perceptions... 
Familiarity with the brand | Consumption | Sports drinks | Beverages | Perceived taste | Nutrition involvement
Journal Article
Chemosensory Perception, ISSN 1936-5802, 6/2013, Volume 6, Issue 2, pp. 53 - 59
Tastiness and healthiness labels are known to influence consumer expectations, acceptance, attention, and hedonic ratings regarding the food so labeled.... 
Chemistry | Neurosciences | Tastiness | Food Science | Chemistry/Food Science, general | Olfaction | Label | Taste | Healthiness | Flavor | HEDONIC RATINGS | INFORMATION | FOOD SCIENCE & TECHNOLOGY | OLFACTORY DETECTION | NEUROSCIENCES | RESPONSES | EXPECTATION | PREFERENCES | PERCEIVED HEALTHINESS | FOOD CHOICE | FAT-CONTENT | Flavors | Cheese | Chemosensory perception | Life Sciences | Food and Nutrition
Journal Article
Meat Science, ISSN 0309-1740, 03/2019, Volume 149, pp. 70 - 78
This study evaluated the consumer's perception towards traditional frankfurters and frankfurters with healthy attributes through sorting task and hard... 
Meat product | Sodium content | Fat content | Healthiness | Nitrite | Sensory technique | SODIUM | QUALITY | INFORMATION | FOOD SCIENCE & TECHNOLOGY | MEAT-PRODUCTS | ATTITUDES | NUTRIENTS | FUNCTIONAL FOODS | PERCEIVED HEALTHINESS | ACCEPTANCE | CONSUMPTION
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 09/2017, Volume 67, pp. 44 - 57
Consumers’ perceptions of naturalness are important for the acceptance of foods and food technologies. Thus, several studies have examined the significance of... 
Consumer | Systematic review | Importance of food naturalness | CHOICE QUESTIONNAIRE | SOCIAL REPRESENTATIONS | WILLINGNESS | FOOD SCIENCE & TECHNOLOGY | PURCHASE INTENTIONS | EATING MOTIVATION SURVEY | TASTE ATTITUDE SCALES | PERCEIVED HEALTHINESS | MOTIVES | ORGANIC FOOD | CONSUMPTION
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 06/2013, Volume 31, Issue 2, pp. 118 - 129
The food industry is one of the most important branches of the national economy in Italy and in the European Union in general, playing a central role for the... 
PERCEPTION | SCIENTIFIC CONCEPTS | MARKET | LIFE-STYLE | CONSUMER ACCEPTANCE | WILLINGNESS | INULIN | CLAIMS | FOOD SCIENCE & TECHNOLOGY | CEREAL | PERCEIVED HEALTHINESS | Functional foods | Industry forecasts | Food supply | Food industry | Innovations | Economics | Innovation | Life expectancy | Raw materials | Foods | Trends | Stands
Journal Article