Armand V. Cardello, Ph.D. - Publications

U.S. Army Natick Soldier Research, Development, and Engineering Center, Natick, MA, United States 
satiety, psychophysics

57 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2023 Jaeger SR, Cardello AV, Jin D, Ryan GS, Giacalone D. Consumer perception of plant-based yoghurt: Sensory drivers of liking and emotional, holistic and conceptual associations. Food Research International (Ottawa, Ont.). 167: 112666. PMID 37087252 DOI: 10.1016/j.foodres.2023.112666  0.305
2022 Cardello AV, Llobell F, Giacalone D, Chheang SL, Jaeger SR. Consumer Preference Segments for Plant-Based Foods: The Role of Product Category. Foods (Basel, Switzerland). 11. PMID 36230135 DOI: 10.3390/foods11193059  0.365
2021 Jaeger SR, Worch T, Phelps T, Jin D, Cardello AV. Effects of “craft” vs. “traditional” labels to beer consumers with different flavor preferences: A comprehensive multi-response approach Food Quality and Preference. 87: 104043. DOI: 10.1016/J.Foodqual.2020.104043  0.371
2020 Jaeger SR, Worch T, Phelps T, Jin D, Cardello AV. 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. DOI: 10.1016/J.Foodqual.2020.103884  0.34
2019 Jaeger SR, Xia Y, Le Blond M, Beresford MK, Hedderley DI, Cardello AV. 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. DOI: 10.1016/J.Foodqual.2018.11.015  0.347
2019 Cardello AV, Chheang SL, Hedderley DI, Guo LF, Hunter DC, Jaeger SR. 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. DOI: 10.1016/J.Foodqual.2018.10.008  0.464
2017 Jaeger SR, Cardello AV, Chheang SL, Beresford MK, Hedderley DI, Pineau B. Holistic and consumer-centric assessment of beer: A multi-measurement approach. Food Research International (Ottawa, Ont.). 99: 287-297. PMID 28784485 DOI: 10.1016/J.Foodres.2017.05.004  0.41
2017 Borgogno M, Cardello AV, Favotto S, Piasentier E. An emotional approach to beef evaluation. Meat Science. 127: 1-5. PMID 28088036 DOI: 10.1016/J.Meatsci.2017.01.002  0.345
2017 Jaeger SR, Cardello AV, Jin D, Hunter DC, Roigard CM, Hedderley DI. Product uniqueness: Further exploration and application of a consumer-based methodology Food Quality and Preference. 60: 59-71. DOI: 10.1016/J.Foodqual.2017.03.013  0.39
2016 Cardello AV, Pineau B, Paisley AG, Roigard CM, Chheang SL, Guo LF, Hedderley DI, Jaeger SR. Cognitive and emotional differentiators for beer: An exploratory study focusing on “uniqueness” Food Quality and Preference. 54: 23-38. DOI: 10.1016/J.Foodqual.2016.07.001  0.358
2016 Ares G, Giménez A, Vidal L, Zhou Y, Krystallis A, Tsalis G, Symoneaux R, Cunha LM, de Moura AP, Claret A, Guerrero L, Cardello AV, Wright A, Jefferies L, Lloyd M, et al. Do we all perceive food-related wellbeing in the same way? Results from an exploratory cross-cultural study Food Quality and Preference. 52: 62-73. DOI: 10.1016/J.Foodqual.2016.03.014  0.484
2016 Nestrud MA, Meiselman HL, King SC, Lesher LL, Cardello AV. Development of EsSense25, a shorter version of the EsSense Profile® Food Quality and Preference. 48: 107-117. DOI: 10.1016/J.Foodqual.2015.08.005  0.696
2015 Borgogno M, Favotto S, Corazzin M, Cardello AV, Piasentier E. The role of product familiarity and consumer involvement on liking and perceptions of fresh meat Food Quality and Preference. 44: 139-147. DOI: 10.1016/J.Foodqual.2015.04.010  0.396
2015 Jimenez M, Rodriguez D, Greene N, Zellner DA, Cardello AV, Nestrud M. Seeing a meal is not eating it: Hedonic context effects differ for visually presented and actually eaten foods Food Quality and Preference. 41: 96-102. DOI: 10.1016/J.Foodqual.2014.11.015  0.717
2013 Jaeger SR, Cardello AV, Schutz HG. Emotion questionnaires: A consumer-centric perspective Food Quality and Preference. 30: 229-241. DOI: 10.1016/J.Foodqual.2013.05.015  0.465
2012 Cardello AV, Meiselman HL, Schutz HG, Craig C, Given Z, Lesher LL, Eicher S. Measuring emotional responses to foods and food names using questionnaires Food Quality and Preference. 24: 243-250. DOI: 10.1016/J.Foodqual.2011.12.002  0.448
2012 Wansink B, Shimizu M, Cardello AV, Wright AO. Dining in the dark: How uncertainty influences food acceptance in the absence of light Food Quality and Preference. 24: 209-212. DOI: 10.1016/J.Foodqual.2011.09.002  0.424
2010 Chapman KW, Lovelace E, Cardello A, Lawless HT. Preference for one of two identical stimuli: Expectations, explicit instructions and personal traits Journal of Sensory Studies. 25: 35-53. DOI: 10.1111/J.1745-459X.2010.00294.X  0.574
2010 Lawless HT, Cardello AV, Chapman KW, Lesher LL, Given Z, Schutz HG. A comparison of the effectiveness of hedonic scales and end-anchor compression effects Journal of Sensory Studies. 25: 18-34. DOI: 10.1111/J.1745-459X.2009.00270.X  0.617
2009 Ueland O, Cardello AV, Merrill EP, Lesher LL. Effect of portion size information on food intake. Journal of the American Dietetic Association. 109: 124-7. PMID 19103332 DOI: 10.1016/J.Jada.2008.10.002  0.427
2009 Jaeger SR, Cardello AV. Direct and indirect hedonic scaling methods: A comparison of the labeled affective magnitude (LAM) scale and best-worst scaling Food Quality and Preference. 20: 249-258. DOI: 10.1016/J.Foodqual.2008.10.005  0.329
2008 Cardello A, Lawless HT, Schutz HG. Effects of extreme anchors and interior label spacing on labeled affective magnitude scales Food Quality and Preference. 19: 473-480. DOI: 10.1016/J.Foodqual.2008.02.003  0.629
2007 Jaeger SR, Cardello AV. A construct analysis of meal convenience applied to military foods. Appetite. 49: 231-9. PMID 17399852 DOI: 10.1016/J.Appet.2007.02.001  0.46
2007 Cardello AV. Measuring consumer expectations to improve food product development Consumer-Led Food Product Development. 223-261. DOI: 10.1533/9781845693381.2.223  0.323
2007 Cardello AV, Schutz HG, Lesher LL. Consumer perceptions of foods processed by innovative and emerging technologies: A conjoint analytic study Innovative Food Science and Emerging Technologies. 8: 73-83. DOI: 10.1016/J.Ifset.2006.07.002  0.404
2005 de Graaf C, Cardello AV, Matthew Kramer F, Lesher LL, Meiselman HL, Schutz HG. A comparison between liking ratings obtained under laboratory and field conditions: the role of choice. Appetite. 44: 15-22. PMID 15604030 DOI: 10.1016/J.Appet.2003.06.002  0.453
2005 Cardello AV, Schutz HG, Lesher LL, Merrill E. Development and testing of a labeled magnitude scale of perceived satiety. Appetite. 44: 1-13. PMID 15604029 DOI: 10.1016/J.Appet.2004.05.007  0.366
2005 Cardello AV. Terminology, reliability, validity, and subjectivity in the search for the "voice of the consumer" Food Quality and Preference. 16: 203-205. DOI: 10.1016/J.Foodqual.2004.08.005  0.31
2004 Merrill EP, Cardello AV, Kramer FM, Lesher LL, Schutz HG. The development of a perceived satiety index for military rations Food Quality and Preference. 15: 859-870. DOI: 10.1016/J.Foodqual.2004.04.001  0.459
2003 Cardello AV. Consumer concerns and expectations about novel food processing technologies: effects on product liking. Appetite. 40: 217-33. PMID 12798780 DOI: 10.1016/S0195-6663(03)00008-4  0.399
2002 Barrett A, Cardello A, Maguire P, Defao A, Taub I. Physical and sensory properties of meatstick products as affected by formulation and drying: Sensory-instrumental relationships Journal of Food Quality. 25: 499-518. DOI: 10.1111/J.1745-4557.2002.Tb01043.X  0.315
2002 Tuorila H, Cardello AV. Consumer responses to an off-flavor in juice in the presence of specific health claims Food Quality and Preference. 13: 561-569. DOI: 10.1016/S0950-3293(01)00076-3  0.343
2002 Cardello AV, Schutz HG. The concept of food freshness: Uncovering its meaning and importance to consumers Acs Symposium Series. 836: 22-41.  0.328
2001 Schutz HG, Cardello AV. A labeled affective magnitude (LAM) scale for assessing food liking/disliking Journal of Sensory Studies. 16: 117-159. DOI: 10.1111/J.1745-459X.2001.Tb00293.X  0.402
2000 Barrett AH, Cardello AV, Mair L, Maguire P, Lesher LL, Richardson M, Briggs J, Taub IA. Textural optimization of shelf-stable bread: Effects of glycerol content and dough-forming technique Cereal Chemistry. 77: 169-176. DOI: 10.1094/Cchem.2000.77.2.169  0.333
2000 Cardello AV, Schutz H, Snow C, Lesher L. Predictors of food acceptance, consumption and satisfaction in specific eating situations Food Quality and Preference. 11: 201-216. DOI: 10.1016/S0950-3293(99)00055-5  0.461
1998 Tuorila HM, Meiselman HL, Cardello AV, Lesher LL. Effect of expectations and the definition of product category on the acceptance of unfamiliar foods Food Quality and Preference. 9: 421-430. DOI: 10.1016/S0950-3293(98)00012-3  0.449
1997 Tuorila H, Kramer FM, Cardello AV. Role of attitudes, dietary restraint, and fat avoidance strategies in reported consumption of selected fat-free foods Food Quality and Preference. 8: 119-123. DOI: 10.1016/S0950-3293(96)00034-1  0.39
1996 Cardello AV, Schutz HG. Food appropriateness measures as an adjunct to consumer preference/acceptability evaluation Food Quality and Preference. 7: 239-249. DOI: 10.1016/S0950-3293(96)00012-2  0.427
1996 Cardello AV, Bell R, Kramer FM. Attitudes of consumers toward military and other institutional foods Food Quality and Preference. 7: 7-20. DOI: 10.1016/0950-3293(95)00028-3  0.447
1995 Adams SO, Maller O, Cardello AV. Consumer acceptance of foods lower in sodium. Journal of the American Dietetic Association. 95: 447-53. PMID 7699187 DOI: 10.1016/S0002-8223(95)00120-4  0.472
1995 Cardello AV. Food quality: Relativity, context and consumer expectations Food Quality and Preference. 6: 163-170. DOI: 10.1016/0950-3293(94)00039-X  0.437
1994 Tuorila H, Cardello AV, Lesher LL. Antecedents and consequences of expectations related to fat-free and regular-fat foods. Appetite. 23: 247-63. PMID 7726543 DOI: 10.1006/Appe.1994.1057  0.376
1994 Tuorila H, Meiselman HL, Bell R, Cardello AV, Johnson W. Role of sensory and cognitive information in the enhancement of certainty and liking for novel and familiar foods. Appetite. 23: 231-46. PMID 7726542 DOI: 10.1006/Appe.1994.1056  0.467
1992 CARDELLO A, SAWYER F. EFFECTS OF DISCONFIRMED CONSUMER EXPECTATIONS ON FOOD ACCEPTABILITY Journal of Sensory Studies. 7: 253-277. DOI: 10.1111/J.1745-459X.1992.Tb00194.X  0.414
1989 CARDELLO AV, SEGARS RA. EFFECTS OF SAMPLE SIZE AND PRIOR MASTICATION ON TEXTURE JUDGMENTS Journal of Sensory Studies. 4: 1-18. DOI: 10.1111/J.1745-459X.1989.Tb00454.X  0.342
1988 SAWYER F, CARDELLO A, PRELL P. Consumer Evaluation of the Sensory Properties of Fish Journal of Food Science. 53: 12-18. DOI: 10.1111/J.1365-2621.1988.Tb10166.X  0.303
1985 CARDELLO AV, MALLER O, MASOR HB, DUBOSE C, EDELMAN B. Role of Consumer Expectancies in the Acceptance of Novel Foods Journal of Food Science. 50: 1707-1714. DOI: 10.1111/J.1365-2621.1985.Tb10571.X  0.459
1984 Cardello AV, Ball DH, Alabran DM, Morrill A, Powell GM. The taste, odor and hedonic quality of polyglycerols Chemical Senses. 9: 285-301. DOI: 10.1093/Chemse/9.3.285  0.51
1982 CARDELLO AV, MALLER O, KAPSALIS JG, SEGARS RA, SAWYER FM, MURPHY C, MOSKOWITZ HR. Perception of Texture by Trained and Consumer Panelists Journal of Food Science. 47: 1186-1197. DOI: 10.1111/J.1365-2621.1982.Tb07646.X  0.319
1982 CARDELLO AV, MATAS A, SWEENEY J. The Standard Scales of Texture: Rescaling by Magnitude Estimation Journal of Food Science. 47: 1738-1740. DOI: 10.1111/J.1365-2621.1982.Tb05026.X  0.413
1982 CARDELLO AV, MALLER O. Relationships Between Food Preferences and Food Acceptance Ratings Journal of Food Science. 47: 1553-1557. DOI: 10.1111/J.1365-2621.1982.Tb04981.X  0.428
1982 CARDELLO AV, MALLER O. Acceptability of Water, Selected Beverages and Foods as a Function of Serving Temperature Journal of Food Science. 47: 1549-1552. DOI: 10.1111/J.1365-2621.1982.Tb04980.X  0.35
1981 Murphy C, Cardello AV, Brand J. Tastes of fifteen halide salts following water and NaCl: anion and cation effects. Physiology & Behavior. 26: 1083-95. PMID 7280070 DOI: 10.1016/0031-9384(81)90213-4  0.481
1981 DuBOSE CN, CARDELLO AV, MALLER O. Factors Affecting the Acceptability of Low-Nitrite Smoked, Cured Ham Journal of Food Science. 46: 461-463. DOI: 10.1111/J.1365-2621.1981.Tb04885.X  0.319
1977 Cardello AV, Murphy C. Magnitude estimates of gustatory quality changes as a function of solution concentration of simple salts Chemical Senses and Flavor. 2: 327-339. DOI: 10.1093/Chemse/2.3.327  0.441
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