| 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 |
0.461 |
|
| 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 |
0.479 |
|
| 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 |
|
| 1980 |
DuBOSE CN, CARDELLO AV, MALLER O. EFFECTS OF COLORANTS AND FLAVORANTS ON IDENTIFICATION, PERCEIVED FLAVOR INTENSITY, AND HEDONIC QUALITY OF FRUIT-FLAVORED BEVERAGES AND CAKE Journal of Food Science. 45: 1393-1399. DOI: 10.1111/J.1365-2621.1980.Tb06562.X |
0.388 |
|
| 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 |
0.44 |
|
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