Armand V. Cardello, Ph.D.
Affiliations: | U.S. Army Natick Soldier Research, Development, and Engineering Center, Natick, MA, United States |
Area:
satiety, psychophysicsGoogle:
"Armand Cardello"Mean distance: 16.84 (cluster 23) | S | N | B | C | P |
Children
Sign in to add trainee
BETA: Related publications
See more...
Publications
|
You can help our author matching system! If you notice any publications incorrectly attributed to this author, please sign in and mark matches as correct or incorrect. |
| Jaeger SR, Cardello AV, Jin D, et al. (2023) Consumer perception of plant-based yoghurt: Sensory drivers of liking and emotional, holistic and conceptual associations. Food Research International (Ottawa, Ont.). 167: 112666 |
| Cardello AV, Llobell F, Giacalone D, et al. (2022) Consumer Preference Segments for Plant-Based Foods: The Role of Product Category. Foods (Basel, Switzerland). 11 |
| Jaeger SR, Worch T, Phelps T, et al. (2021) Effects of “craft” vs. “traditional” labels to beer consumers with different flavor preferences: A comprehensive multi-response approach Food Quality and Preference. 87: 104043 |
| Jaeger SR, Worch T, Phelps T, et al. (2020) Preference segments among declared craft beer drinkers: Perceptual, attitudinal and behavioral responses underlying craft-style vs. traditional-style flavor preferences Food Quality and Preference. 82: 103884 |
| Jaeger SR, Xia Y, Le Blond M, et al. (2019) Supplementing hedonic and sensory consumer research on beer with cognitive and emotional measures, and additional insights via consumer segmentation Food Quality and Preference. 73: 117-134 |
| Cardello AV, Chheang SL, Hedderley DI, et al. (2019) Toward a new scale to measure consumers’ “need for uniqueness” in foods and beverages: The 31-item FBNFU scale Food Quality and Preference. 72: 159-171 |
| Jaeger SR, Cardello AV, Chheang SL, et al. (2017) Holistic and consumer-centric assessment of beer: A multi-measurement approach. Food Research International (Ottawa, Ont.). 99: 287-297 |
| Borgogno M, Cardello AV, Favotto S, et al. (2017) An emotional approach to beef evaluation. Meat Science. 127: 1-5 |
| Jaeger SR, Cardello AV, Jin D, et al. (2017) Product uniqueness: Further exploration and application of a consumer-based methodology Food Quality and Preference. 60: 59-71 |
| Cardello AV, Pineau B, Paisley AG, et al. (2016) Cognitive and emotional differentiators for beer: An exploratory study focusing on “uniqueness” Food Quality and Preference. 54: 23-38 |