Consumer Led Food Product Development

Projective mapping based on choice or preference: An affective approach to projective mapping

Varela, P., Berget, I., Hersleth, M., et al. (2017) · Food Research International · doi:10.1016/j.foodres.2017.08.049 · Cited by 27

What’s in a Name? The Influence of Persuasive Communication on Florida Consumers’ Attitude toward Genetically Modified Food

Ruth, T. K., & Rumble, J. N. (2017) · Journal of Applied Communications · doi:10.4148/1051-0834.1006 · Cited by 26

Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets

Kumar, R., Chambers, E., Chambers, D. H., & Lee, J.-H. (2021) · Foods · doi:10.3390/foods10020474 · Cited by 26

Not as Bad as I Thought: Consumers' Positive Attitudes Toward Innovative Insect-Based Foods

Junges, J. R., do Canto, N. R., & de Barcellos, M. D. (2021) · Frontiers in Nutrition · doi:10.3389/fnut.2021.631934 · Cited by 26

Drivers and Barriers for Commercial Uptake of Edible Coatings for Fresh Fruits and Vegetables Industry- A Review

Cloete, L., Picot-Allain, M. C. N., Ramasawmy, B., Neetoo, H., Ramful‐Baboolall, D., & Emmambux, M. N. (2022) · Food Reviews International · doi:10.1080/87559129.2021.2012795 · Cited by 27

Tds of cheese: Implications of analyzing texture and taste simultaneously

Rodrigues, J. F., de Souza, V. R., de Lima, R. R., et al. (2017) · Food Research International · doi:10.1016/j.foodres.2017.12.048 · Cited by 25

Tasting in the air: A review

Spence, C. J. (2017) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2017.05.001 · Cited by 28

Can information affect sensory perceptions? Evidence from a survey on Italian organic food consumers

Asioli, D., Wongprawmas, R., Pignatti, E., Canavari, M., & 3 Consumer and Sensory Science, N. A. (2018) · AIMS Agriculture and Food · doi:10.3934/agrfood.2018.3.327 · Cited by 25

Lifetime wine drinking, changing attitudes and associations with current wine consumption: A pilot study indicating how experience may drive current behaviour

MELO, L. L. M. M. D., Colin, J., Delahunty, C. M., et al. (2010) · Food Quality and Preference · doi:10.1016/j.foodqual.2010.07.012 · Cited by 23

Alternative methods for combining information about products, consumers and consumers’ acceptance based on path modelling

Menichelli, E., Hersleth, M., Almøy, T., & Næs, T. (2013) · Food Quality and Preference · doi:10.1016/j.foodqual.2013.08.011 · Cited by 23

Mind the “academician-practitioner” gap: an experience-based model in the food and beverage sector

Cavicchi, A., Santini, C., & Bailetti, L. I. (2014) · Qualitative Market Research An International Journal · doi:10.1108/qmr-07-2013-0047 · Cited by 22

Effect of Geographical Indication Information on Consumer Acceptability of Cooked Aromatic Rice

Arroyo, S. E. J., Hogan, V., Wisdom, D. A., Moldenhauer, K. A. K., & Seo, H. (2020) · Foods · doi:10.3390/foods9121843 · Cited by 22

Chocolates enriched with seaweed: Sensory profiling and consumer segmentation

Salgado, A., Moreira-Leite, B., Afonso, A., et al. (2023) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2023.100747 · Cited by 21

Consumer Preference of Traditional Korean Soy Sauce (Ganjang) and Its Relationship with Sensory Attributes and Physicochemical Properties

Byeon, Y. S., Heo, J., Park, K., Chin, Y., Hong, S.-P., Lim, S.-D., & Kim, S. S. (2023) · Foods · doi:10.3390/foods12122361 · Cited by 19

Food Technology Neophobia Scales in cross‐national context: Consumers’ acceptance of food technologies between Chinese and New Zealand

Wang, K., Cong, L., Mirosa, M., Hou, Y., & Bremer, P. J. (2023) · Journal of Food Science · doi:10.1111/1750-3841.16693 · Cited by 20

Consumer Perception of Red Wine by the Degree of Familiarity Using Consumer-Based Methodology

Yang, J., & Lee, J.-H. (2021) · Foods · doi:10.3390/foods10040749 · Cited by 21

Techno-functional properties of tomato puree fortified with anthocyanin pigments

Gerardi, C., Albano, C., Calabriso, N., et al. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2017.08.057 · Cited by 19

Planetary health and the promises of plant‐based meat from a sub‐Saharan African perspective: A review

Gbejewoh, O., Marais, J., & Erasmus, S. W. (2022) · Scientific African · doi:10.1016/j.sciaf.2022.e01304 · Cited by 19

Consumer Field Tests and Questionnaire Design

Lawless, H. T., & Heymann, H. (2010) · Food science text series · doi:10.1007/978-1-4419-6488-5_15 · Cited by 22

Cross-category innovativeness as a source of new product ideas: Consumers’ perceptions of over-the-counter pharmacological beverages

Bogue, J., Sorenson, D., & Keeffe, M. O. (2009) · Food Quality and Preference · doi:10.1016/j.foodqual.2009.02.006 · Cited by 18

Towards an integration of sensory research and marketing in new food products development: A theoretical and methodological review

Simeone, M., & Marotta, G. (2010) · AFRICAN JOURNAL OF BUSINESS MANAGEMENT · doi:10.5897/ajbm.9000656 · Cited by 18

Consumer segmentation based on situational appropriateness ratings: Partial replication and extension

Jaeger, S. R., Roigard, C. M., Ryan, G. S., Jin, D., & Giacalone, D. (2020) · Food Quality and Preference · doi:10.1016/j.foodqual.2020.104057 · Cited by 18

Integration of the sensory experience and post-ingestive measures for understanding food satisfaction. A case study on sucrose replacement by Stevia rebaudiana and addition of beta glucan in fruit drinks

Andersen, B. V., Mielby, L. A., Viemose, I., Bredie, W. L. P., & Hyldig, G. (2017) · Food Quality and Preference · doi:10.1016/j.foodqual.2017.01.005 · Cited by 16

Paired Comparison/Directional Difference Test/2-Alternative Forced Choice (2-AFC) Test, Simple Difference Test/Same-Different Test

Yang, Q., & Ng, M. L. (2017) · Elsevier eBooks · doi:10.1016/b978-0-08-101009-9.00005-8 · Cited by 16

Cluster analysis: Application in food science and technology

Ares, G. (2013) · doi:10.1002/9781118434635.ch07 · Cited by 16

Welcome to cardboard country: how plain packaging could change the subjective experience of smoking

Wakefield, M. A. (2011) · Tobacco Control · doi:10.1136/tc.2011.044446 · Cited by 15

A comparison of two PLS ‐based approaches to structural equation modeling

Romano, R., Tomić, O., Liland, K. H., Smilde, A. K., & Næs, T. (2019) · Journal of Chemometrics · doi:10.1002/cem.3105 · Cited by 15

Reformulation of pizza crust in restaurants may increase whole-grain intake among children

Tritt, A., Reicks, M. M., & Marquart, L. F. (2014) · Public Health Nutrition · doi:10.1017/s1368980014001724 · Cited by 15

Product Performance Optimization

Giacalone, D. (2018) · Elsevier eBooks · doi:10.1016/b978-0-08-102089-0.00007-8 · Cited by 17

Measuring Implicit Approach–Avoidance Tendencies towards Food Using a Mobile Phone outside the Lab

Brouwer, A.-M., van Beers, J. J., Sabu, P., et al. (2021) · Foods · doi:10.3390/foods10071440 · Cited by 14

Influence of sensory complexity on preferences for novel gourmet dairy desserts. Does Berlyne’s theory apply to desserts?

Palczak, J., Blumenthal, D., & Delarue, J. (2020) · Food Quality and Preference · doi:10.1016/j.foodqual.2020.103957 · Cited by 14

Sensory Education: French Perspectives

Reverdy, C. (2011) · Springer eBooks · doi:10.1007/978-0-387-92271-3_11 · Cited by 13

What makes foods and flavours fit? Consumer perception of (un)usual product combinations

van Bergen, G., Ushiama, S., Kaneko, D., Dijksterhuis, G., de Wijk, R. A., & Vingerhoeds, M. H. (2022) · Food Quality and Preference · doi:10.1016/j.foodqual.2022.104680 · Cited by 14

Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes

Vilca, O. M. L., Paredes-Erquinigo, J. Y., Quille, L. Q., Rivera, T. J. C., Moscoso, D. J. C., Rivera-Ashqui, T. A., & Silva-Paz, R. J. (2024) · Foods · doi:10.3390/foods13101491 · Cited by 13

Impact of emotional state on consumers’ emotional conceptualizations of dark chocolate using an emoji-based questionnaire

Rini, L., Lagast, S., Schouteten, J. J., Gellynck, X., & Steur, H. D. (2022) · Food Quality and Preference · doi:10.1016/j.foodqual.2022.104547 · Cited by 12

Perceptions of plant breeding methods–from ‘phenotypic selection’ to ‘genetic modification’ and ‘new breeding technologies’

Caradus, J. R. (2023) · New Zealand Journal of Agricultural Research · doi:10.1080/00288233.2023.2187425 · Cited by 12

Consumer-oriented development of functional beverages

Sorenson, D., & Bogue, J. (2009) · Elsevier eBooks · doi:10.1533/9781845695569.4.421 · Cited by 16

Sensory and Physiological Issues

Schacher, L., Said, S. B., Jeguirim, S. E., & Adolphe, D. C. (2011) · InTech eBooks · doi:10.5772/25244 · Cited by 15

Subjective Sensations related to Food as Determinants of Snack Choice

Duerlund, M., Andersen, B. V., Alexi, N., Peng, M., & Byrne, D. V. (2020) · Foods · doi:10.3390/foods9030336 · Cited by 12

Change of behaviour when selecting food products in a supermarket environment after reminding consumers about weight management

Saarela, A. (2013) · Public Health Nutrition · doi:10.1017/s136898001300044x · Cited by 12

Cross-cultural consumer acceptance of sustainable protein-rich foods; legumes, plant-based meat analogues and hybrids, and cell-based foods

Jakobsen, I. T., Onwezen, M. C., Wang, Y., Zhong, F., Byrne, D. V., & Andersen, B. V. (2025) · Food Quality and Preference · doi:10.1016/j.foodqual.2025.105714 · Cited by 12

Sensory drivers of perceived situational appropriateness in unbranded foods and beverages: Towards a deeper understanding

Giacalone, D., & Jaeger, S. R. (2021) · Appetite · doi:10.1016/j.appet.2021.105589 · Cited by 11

Desserts Enriched with a Nanoemulsion Loaded with Vitamin D3 and Omega-3 Fatty Acids for Older People

Riquelme, N., Robert, P. S., & Arancibia, C. (2024) · Foods · doi:10.3390/foods13132073 · Cited by 11

Sensory and Consumer Approaches for Targeted Product Development in the Agro-Food Sector

Giacalone, D. (2017) · Elsevier eBooks · doi:10.1016/b978-0-08-101007-5.00007-5 · Cited by 11

The Effect of Ingredient Item Depiction on the Packaging Frontal View on Pre- and Post-Consumption Product Evaluations

Timmerman, N., & Piqueras‐Fiszman, B. (2019) · Foods · doi:10.3390/foods8080354 · Cited by 15

Food pleasure across nations: A comparison of the drivers between Chinese and Danish populations

Hyldelund, N. B., Byrne, D. V., Chan, R. C. K., & Andersen, B. V. (2021) · Food Quality and Preference · doi:10.1016/j.foodqual.2021.104493 · Cited by 11

Application of multivariate statistical methods during new product development – Case study: Application of principal component analysis and hierarchical cluster analysis on consumer liking data of orange juices

Varela, P. (2013) · doi:10.1002/9781118434635.ch11 · Cited by 11

Would repeated consumption of sports drinks with different acidulants lead to hedonic adjustment?

Kinnear, M., & de Kock, H. L. (2011) · Food Quality and Preference · doi:10.1016/j.foodqual.2011.01.003 · Cited by 10

Temporal drivers of liking by period: A case study on lemon-flavored carbonated alcoholic drinks with consumers in natural settings

Wakihira, T., Visalli, M., & Schlich, P. (2022) · Food Quality and Preference · doi:10.1016/j.foodqual.2022.104793 · Cited by 9

Screening respondents to increase data quality in consumer tests

Castura, J. C., Pohjanheimo, T. A., Laaksonen, O. A., McEwan, J. A., Varela, P., & Næs, T. (2023) · Food Quality and Preference · doi:10.1016/j.foodqual.2023.105030 · Cited by 9

Performance and representation of Euclidian Distance Ideal Point Mapping (EDIPM) using a third dimension

Tubbs, J., Oupadissakoon, G., Lee, Y. S., et al. (2009) · Food Quality and Preference · doi:10.1016/j.foodqual.2009.08.008 · Cited by 9

The Sequential Agglomerative Sorting task, a new methodology for the sensory characterization of large sets of products

Brard, M., & Lê, S. (2019) · Journal of Sensory Studies · doi:10.1111/joss.12527 · Cited by 9

Assessing user adoption of a new-market disruptive innovation: The LUD (Learning-Use-Deprivation) framework

Morizet, D., Doyen, A., Dairou, V., et al. (2021) · Food Quality and Preference · doi:10.1016/j.foodqual.2021.104385 · Cited by 9

SO-PLS as an alternative approach for handling multi-dimensionality in modelling different aspects of consumer expectations

Nguyễn, Q. C., Liland, K. H., Tomić, O., Tárrega, A., Varela, P., & Næs, T. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109189 · Cited by 9

The negative association between food neophobia and sensory expectations revealed through analysis of consumers’ open-ended descriptions of seafood

Costa, E., Niimi, J., & Collier, E. S. (2024) · Food Quality and Preference · doi:10.1016/j.foodqual.2024.105332 · Cited by 9

Consumer responses to smoke-impacted pinot noir wine and the influence of label concepts on perception

Fryer, J. A., de Matos, A. D., Hort, J., & Tomasino, E. (2025) · Food Research International · doi:10.1016/j.foodres.2025.115881 · Cited by 8

Optimisation of Concentration of Undaria pinnarifida (Wakame) and Himathalia elongate (Sea Spaghetti) Varieties to Effect Digestibility, Texture and Consumer Attribute Preference

Wilkin, J. D., Ross, K., Alric, T., Hooper, M., Grigor, J., & Chu, B. (2021) · Journal of Aquatic Food Product Technology · doi:10.1080/10498850.2021.1958114 · Cited by 8

Linking the Kansei Food Model to the General Affective Engineering Model

Schütte, S., & Almagro, L. M. (2022) · International Journal of Affective Engineering · doi:10.5057/ijae.ijae-d-21-00024 · Cited by 8

Comparison of eliminating first order samples for minimizing first serving order bias to data corrections

Lee, Y., & Meullenet, J. (2010) · Food Science and Biotechnology · doi:10.1007/s10068-010-0099-6 · Cited by 8

Estimates of relative acceptability from paired preference tests

Luckett, C. R., Burns, S. L., & Jenkinson, L. (2020) · Journal of Sensory Studies · doi:10.1111/joss.12593 · Cited by 8

Cluster analysis: Application in food science and technology

Ares, G. (2013) · doi:10.1002/9781118434635.ch7 · Cited by 8

Variety and overeating: comments on long-term habituation to food

Møller, P., & Köster, E. P. (2012) · American Journal of Clinical Nutrition · doi:10.3945/ajcn.111.031617 · Cited by 7

Comparison of different clustering methods for investigating individual differences using choice experiments

Asioli, D., Berget, I., & Næs, T. (2018) · Food Research International · doi:10.1016/j.foodres.2018.05.029 · Cited by 7

Experimental auction markets for studying consumer preferences

Lusk, J. L. (2010) · Elsevier eBooks · doi:10.1533/9781845699970.3.332 · Cited by 7

Psychorheology of skin cream

Greenaway, R. (2010) · Nottingham ePrints (University of Nottingham) · Cited by 8

Exploring the Generation Z Attitude towards Energy Efficiency Improvement and Decarbonization through Heat Pumps: An Empirical Study in Romania

Tantau, A. D., (Agoston), S. I. G., Dincă, V. M., et al. (2024) · Sustainability · doi:10.3390/su16031250 · Cited by 6

Innovating meat products: guiding tailor-made new product development for flexitarians and omnivores through a Jobs-To-Be-Done co-creation approach

Domenici, M., Pierguidi, L., Spinelli, S., et al. (2025) · Food Quality and Preference · doi:10.1016/j.foodqual.2025.105473 · Cited by 6

Preference Sorting as a tool for Dulce de Leches' drivers of liking determination

Rodrigues, J. F., de Souza, V. R., Amorim, I. D. S., de Lima, R. R., Freitas, M. Q., Esmerino, E. A., da Cruz, A. G., & Pinheiro, A. C. M. (2020) · Journal of Sensory Studies · doi:10.1111/joss.12634 · Cited by 6

Recent Developments in Consumer Research of Food

Meiselman, H. L. (2009) · CRC Press eBooks · doi:10.1201/9781420065558-c20 · Cited by 8

Nutraceuticals Use among the Inhabitants of Penang,Malaysia

Khan, T. M., Hassali, M. A., & Al-Haddad, M. S. M. (2011) · International journal of collaborative research on internal medicine & public health · Cited by 6

The Role of Value Orientations and Media Attention in Predicting the Personal Norm and Public Intention to Consume Produce of Urban Farms

Goh, T. J., & Ho, S. S. (2023) · Environmental Communication · doi:10.1080/17524032.2023.2237203 · Cited by 5

Consumer Expectations for Cream Cheese: A Category Appraisal Study in the United Kingdom with Dairy and Plant-Based Variants in Various Flavours

Jaeger, S. R., Chheang, S. L., & Schouteten, J. J. (2025) · Foods · doi:10.3390/foods14030445 · Cited by 7

Emotions elicited by foods

Spinelli, S. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-821124-3.00022-3 · Cited by 5

Chocolates enriched with seaweed: Emotional data and its combination with sensory data for products profiling and consumer segmentation

Salgado, A., Moreira-Leite, B., Mata, P., et al. (2024) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2024.100955 · Cited by 5

Consumer acceptance and perception of braised meat in soy sauce for older adults determined using fast profiling methods

Song, Y. N., Oh, J., Chung, S., & Cho, M. S. (2024) · Food Quality and Preference · doi:10.1016/j.foodqual.2024.105249 · Cited by 5

Consumer Innovativeness in Food Industry: From Literature Review Some Indications for Business Practices

Passaro, P., & Salomone, S. (2017) · International Journal of Business Administration · doi:10.5430/ijba.v8n2p10 · Cited by 5

Use of mulberry leaf meal in fattening diets for rabbits: a comprehensive approach from animals to consumers

Biasato, I., Renna, M., Cerutti, G. L., et al. (2025) · animal · doi:10.1016/j.animal.2025.101546 · Cited by 4

Understanding young consumers' attitudes towards plant-based products: A structural equation modelling analysis approach

Moussaoui, D., Banović, M., Tárrega, A., & Chaya, C. (2025) · Food Quality and Preference · doi:10.1016/j.foodqual.2025.105702 · Cited by 4

Influence of taste sensitivity on preference and sensory perception of mezcal

Barajas‐Ramírez, J. A., Núñez, J. P., Aguilar‐Raymundo, V. G., & Gutiérrez‐Salomón, A. L. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114125 · Cited by 4

Predicting Wine Consumption Based on Previous ‘Drinking History’ and Associated Behaviours

MELO, L. L. M. M. D., Evans, G., Pollès, N. L., Delahunty, C. M., & Cox, D. N. (2012) · Journal of Food Research · doi:10.5539/jfr.v1n1p79 · Cited by 4

Health-enhancing foods: barriers to consumers’ choice in Iran

Bazhan, M., Kalantari, N., & Keshavarz-Mohammadi, N. (2020) · Health Promotion International · doi:10.1093/heapro/daaa088 · Cited by 3

The effects of gamification on engagement and response accuracy in discriminatory sensory testing

Miao, J., & Simons, C. T. (2023) · Food Quality and Preference · doi:10.1016/j.foodqual.2023.104903 · Cited by 4

Mapping Customers’ Mind Value to Avoid Pseudo Needs in Consuming Drinks during Flight based on Ethical Marketing Approach

Fayazi, A., Naami, A., & Aghamusa, R. (2021) · International Journal of Ethics & Society · doi:10.52547/ijethics.2.4.38 · Cited by 3

Mesure de l'appréciation des aliments par les consommateurs : état des pratiques et propositions méthodologiques

Boutrolle, I. (2007) · HAL · Cited by 3

Understanding consumer liking for sustainable products: insights from EsSense25 and the Emotional Index

Serantes, M., Arcia, P., Miguez, M. R., Menéndez, J. A., & Curutchet, A. (2025) · Future Foods · doi:10.1016/j.fufo.2025.100748 · Cited by 2

Effects of the hedonic value of a starter dish on liking, emotional response, and intake of a plant-based main dish in an adolescent school setting

Kokkorou, M., Dinnella, C., Cardello, A. V., Monteleone, E., Pierguidi, L., Wollgast, J., Maragkoudakis, P. A., & Spinelli, S. (2025) · Food Quality and Preference · doi:10.1016/j.foodqual.2025.105725 · Cited by 2

Development of an Affective Sensorial Analysis Method for the Food Industry

Almagro, L. M., & Schütte, S. (2014) · KEER2014. Proceedings of the 5th Kanesi Engineering and Emotion Research; International Conference; Linköping; Sweden; June 11-13 · Cited by 2

Factors influencing food processing

Bhattu, M., Kaur, N., Soni, S. K., & Verma, M. (2024) · Elsevier eBooks · doi:10.1016/b978-0-323-91749-0.00014-9 · Cited by 3

Analyzing the Demand for New Value-Added Product: Case of Pure Blueberry Sweetener

Hu, W., Woods, T. A., Bastin, S., et al. (2010) · Journal of International Food & Agribusiness Marketing · doi:10.1080/08974438.2011.534033 · Cited by 2

LAS PRUEBAS DE PREFERENCIA EN ALIMENTOS SON MÁS COMPLEJAS DE LO IMAGINADO

Angulo, O., & O’Mahony, M. (2009) · Redalyc (Universidad Autónoma del Estado de México) · Cited by 2

Consumers’ knowledge about and attitudes towards lucerne (Medicago sativa l.)

Mielmann, A., Steyn, F., Bothma, C., & Hugo, C. J. (2017) · Cited by 2

Design of Food Structures for Consumer Acceptability

Norton, J. E. (2013) · Wiley eBooks · doi:10.1002/9781118597651.ch12 · Cited by 3

Free‐Choice in Context Preference Ranking: A New Approach for Portfolio Assessment

Teratanavat, R., Mwai, J., & JELTEMA, M. A. (2012) · doi:10.1002/9781118229248.ch8d · Cited by 2

The chemical, microbial and sensory evaluation of lucerne (Medicago sativa L.) for human consumption and acceptability

Mielmann, A. (2014) · Cited by 2

Food marketing

Mignani, C. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-15976-3.00127-6 · Cited by 1

A New Hybrid Approach to Leverage Sensory Panel Data: How Can Expert Knowledge Add Value to Preference Mapping?

Palczak, J., Teillet, E., Courcoux, P., et al. (2026) · Journal of Sensory Studies · doi:10.1111/joss.70104 · Cited by 1

Testing and Measuring Consumer Acceptance

Brueckner, B. (2014) · Elsevier eBooks · doi:10.1016/b978-0-12-408137-6.00004-1 · Cited by 1

The Effects of Brand Familiarity and Consumer Value – Brand Symbolism (In)Congruity on Taste Perception

Paasovaara, R., & Luomala, H. (2017) · Developments in marketing science: proceedings of the Academy of Marketing Science · doi:10.1007/978-3-319-50008-9_204 · Cited by 1

Impact de la réduction d'alcool sur la perception sensorielle des vins et acceptabilité par les consommateurs

Meillon, S. (2009) · OpenGrey (Institut de l'Information Scientifique et Technique) · Cited by 1

Potential for natural flavour additives to improve the sensory properties and consumer acceptance of wine

Saltman, Y. (2018) · Adelaide Research & Scholarship (AR&S) (University of Adelaide) · doi:10.25909/5b9b1f24b8a65 · Cited by 1

The Impact of Product Knowledge and Product Involvement to Repurchase Intention for Tupperware Products among Housewives in Surabaya, Indonesia

Elsya, P., & Indriyani, R. (2020) · SHS Web of Conferences · doi:10.1051/shsconf/20207601037 · Cited by 16

Customers Buying Experience of Short Expiry Products from Supermarkets: An Evidence from 5 Supermarkets of Pakistan

Hasan, R. (2014) · Journals & Books Hosting (International Knowledge Sharing Platform)

Some Views on Tourism Product

Yang-shan, H. (2001)

Influencing Tourist Behaviour Through Relationships MarketingPreprint

Zbuchea, A. (2008) · SSRN Electronic Journal

Do Firms' Product Lines Include Too Many Varieties?Preprint

Klemperer, P. D., & Padilla, J. (1997) · SSRN Electronic Journal · doi:10.2139/ssrn.10904 · Cited by 24