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You searched for subject:(Food Acceptability). Showing records 1 – 21 of 21 total matches.

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University of Alberta

1. Durai Raj, Gayathiri Devi. Dietary adherence and food acceptability among individuals with type 2 diabetes.

Degree: MS, Department of Agricultural, Food, and Nutritional Science, 2012, University of Alberta

 This cross-sectional study of 80 type 2 diabetes patients examined adherence to and food acceptability of current Canadian diet recommendations and their association with hemoglobin… (more)

Subjects/Keywords: Food Acceptability; Dietary Adherence

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APA (6th Edition):

Durai Raj, G. D. (2012). Dietary adherence and food acceptability among individuals with type 2 diabetes. (Masters Thesis). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/gf06g311r

Chicago Manual of Style (16th Edition):

Durai Raj, Gayathiri Devi. “Dietary adherence and food acceptability among individuals with type 2 diabetes.” 2012. Masters Thesis, University of Alberta. Accessed November 19, 2019. https://era.library.ualberta.ca/files/gf06g311r.

MLA Handbook (7th Edition):

Durai Raj, Gayathiri Devi. “Dietary adherence and food acceptability among individuals with type 2 diabetes.” 2012. Web. 19 Nov 2019.

Vancouver:

Durai Raj GD. Dietary adherence and food acceptability among individuals with type 2 diabetes. [Internet] [Masters thesis]. University of Alberta; 2012. [cited 2019 Nov 19]. Available from: https://era.library.ualberta.ca/files/gf06g311r.

Council of Science Editors:

Durai Raj GD. Dietary adherence and food acceptability among individuals with type 2 diabetes. [Masters Thesis]. University of Alberta; 2012. Available from: https://era.library.ualberta.ca/files/gf06g311r


University of Manitoba

2. Bugera, Jacqueline. Formulating a pasta sauce with added health benefits for the aging baby boomer population.

Degree: Human Nutritional Sciences, 2011, University of Manitoba

 Background: Baby boomers are placing a demand on the food industry for products that promote longevity, well-being, and contain functional ingredients for enhanced nutritional and… (more)

Subjects/Keywords: baby boomer; functional food; product development; consumer; acceptability

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APA (6th Edition):

Bugera, J. (2011). Formulating a pasta sauce with added health benefits for the aging baby boomer population. (Masters Thesis). University of Manitoba. Retrieved from http://hdl.handle.net/1993/4775

Chicago Manual of Style (16th Edition):

Bugera, Jacqueline. “Formulating a pasta sauce with added health benefits for the aging baby boomer population.” 2011. Masters Thesis, University of Manitoba. Accessed November 19, 2019. http://hdl.handle.net/1993/4775.

MLA Handbook (7th Edition):

Bugera, Jacqueline. “Formulating a pasta sauce with added health benefits for the aging baby boomer population.” 2011. Web. 19 Nov 2019.

Vancouver:

Bugera J. Formulating a pasta sauce with added health benefits for the aging baby boomer population. [Internet] [Masters thesis]. University of Manitoba; 2011. [cited 2019 Nov 19]. Available from: http://hdl.handle.net/1993/4775.

Council of Science Editors:

Bugera J. Formulating a pasta sauce with added health benefits for the aging baby boomer population. [Masters Thesis]. University of Manitoba; 2011. Available from: http://hdl.handle.net/1993/4775

3. Chesser, Vicky Lynn. Assessment of middle school students' attitudes and factors influencing their participation in the National School Lunch Program (NSLP).

Degree: PhD, Nutrition and Food Sciences, 2013, Texas Woman's University

 Purpose of this study was to determine how middle school students' participation in the National School Lunch Program (NSLP) is influenced by student/school demographics, school… (more)

Subjects/Keywords: Health and environmental sciences; Cafeteria; Food acceptability; Middle school lunch; Youth food

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APA (6th Edition):

Chesser, V. L. (2013). Assessment of middle school students' attitudes and factors influencing their participation in the National School Lunch Program (NSLP). (Doctoral Dissertation). Texas Woman's University. Retrieved from http://hdl.handle.net/11274/10408

Chicago Manual of Style (16th Edition):

Chesser, Vicky Lynn. “Assessment of middle school students' attitudes and factors influencing their participation in the National School Lunch Program (NSLP).” 2013. Doctoral Dissertation, Texas Woman's University. Accessed November 19, 2019. http://hdl.handle.net/11274/10408.

MLA Handbook (7th Edition):

Chesser, Vicky Lynn. “Assessment of middle school students' attitudes and factors influencing their participation in the National School Lunch Program (NSLP).” 2013. Web. 19 Nov 2019.

Vancouver:

Chesser VL. Assessment of middle school students' attitudes and factors influencing their participation in the National School Lunch Program (NSLP). [Internet] [Doctoral dissertation]. Texas Woman's University; 2013. [cited 2019 Nov 19]. Available from: http://hdl.handle.net/11274/10408.

Council of Science Editors:

Chesser VL. Assessment of middle school students' attitudes and factors influencing their participation in the National School Lunch Program (NSLP). [Doctoral Dissertation]. Texas Woman's University; 2013. Available from: http://hdl.handle.net/11274/10408


University of KwaZulu-Natal

4. Khanyile, Ntuthuko. Nutritional composition and consumer acceptance of a complementary food made with orange-fleshed sweet potato and dried beans.

Degree: 2016, University of KwaZulu-Natal

 Introduction In South Africa (SA), nutrient deficiencies such as vitamin A, zinc, iron deficiency, and protein energy malnutrition (PEM) are common among children, especially during… (more)

Subjects/Keywords: Orange-fleshed sweet potato.; Vitamin A.; Consumer acceptability.; Complentary food.; Nutritional composition.

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APA (6th Edition):

Khanyile, N. (2016). Nutritional composition and consumer acceptance of a complementary food made with orange-fleshed sweet potato and dried beans. (Thesis). University of KwaZulu-Natal. Retrieved from http://hdl.handle.net/10413/14848

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Khanyile, Ntuthuko. “Nutritional composition and consumer acceptance of a complementary food made with orange-fleshed sweet potato and dried beans.” 2016. Thesis, University of KwaZulu-Natal. Accessed November 19, 2019. http://hdl.handle.net/10413/14848.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Khanyile, Ntuthuko. “Nutritional composition and consumer acceptance of a complementary food made with orange-fleshed sweet potato and dried beans.” 2016. Web. 19 Nov 2019.

Vancouver:

Khanyile N. Nutritional composition and consumer acceptance of a complementary food made with orange-fleshed sweet potato and dried beans. [Internet] [Thesis]. University of KwaZulu-Natal; 2016. [cited 2019 Nov 19]. Available from: http://hdl.handle.net/10413/14848.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Khanyile N. Nutritional composition and consumer acceptance of a complementary food made with orange-fleshed sweet potato and dried beans. [Thesis]. University of KwaZulu-Natal; 2016. Available from: http://hdl.handle.net/10413/14848

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Kansas State University

5. Lee, Jeehyun. Green Tea: Flavor characteristics of a wide range of teas including brewing, processing, and storage variations and consumer acceptance of teas in three countries.

Degree: PhD, Department of Human Nutrition, 2009, Kansas State University

 A green tea descriptive sensory lexicon was developed by a highly trained panel, which identified, defined, and referenced 31 flavor attributes of green tea. The… (more)

Subjects/Keywords: green tea; descriptive sensory analysis; consumer acceptability; volatile compounds; Agriculture, Food Science and Technology (0359)

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APA (6th Edition):

Lee, J. (2009). Green Tea: Flavor characteristics of a wide range of teas including brewing, processing, and storage variations and consumer acceptance of teas in three countries. (Doctoral Dissertation). Kansas State University. Retrieved from http://hdl.handle.net/2097/1700

Chicago Manual of Style (16th Edition):

Lee, Jeehyun. “Green Tea: Flavor characteristics of a wide range of teas including brewing, processing, and storage variations and consumer acceptance of teas in three countries.” 2009. Doctoral Dissertation, Kansas State University. Accessed November 19, 2019. http://hdl.handle.net/2097/1700.

MLA Handbook (7th Edition):

Lee, Jeehyun. “Green Tea: Flavor characteristics of a wide range of teas including brewing, processing, and storage variations and consumer acceptance of teas in three countries.” 2009. Web. 19 Nov 2019.

Vancouver:

Lee J. Green Tea: Flavor characteristics of a wide range of teas including brewing, processing, and storage variations and consumer acceptance of teas in three countries. [Internet] [Doctoral dissertation]. Kansas State University; 2009. [cited 2019 Nov 19]. Available from: http://hdl.handle.net/2097/1700.

Council of Science Editors:

Lee J. Green Tea: Flavor characteristics of a wide range of teas including brewing, processing, and storage variations and consumer acceptance of teas in three countries. [Doctoral Dissertation]. Kansas State University; 2009. Available from: http://hdl.handle.net/2097/1700


University of Florida

6. Gardner, Elizabeth A. Flavor Learning in Humans through Associations with an Energy-Dense Food Matrix.

Degree: MS, Food Science and Human Nutrition, 2013, University of Florida

 Humans make food choices based on pleasure and emotion through olfaction. Innate responses to basic tastes and the ability to learn dictate food preference. However,… (more)

Subjects/Keywords: Flavors; Food; Guavas; Gustatory perception; Ice cream; Olfactory perception; P values; Peaches; Raspberries; Strawberries; acceptability  – flavor  – food  – hglms  – learning  – sensory

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APA (6th Edition):

Gardner, E. A. (2013). Flavor Learning in Humans through Associations with an Energy-Dense Food Matrix. (Masters Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/UFE0045698

Chicago Manual of Style (16th Edition):

Gardner, Elizabeth A. “Flavor Learning in Humans through Associations with an Energy-Dense Food Matrix.” 2013. Masters Thesis, University of Florida. Accessed November 19, 2019. http://ufdc.ufl.edu/UFE0045698.

MLA Handbook (7th Edition):

Gardner, Elizabeth A. “Flavor Learning in Humans through Associations with an Energy-Dense Food Matrix.” 2013. Web. 19 Nov 2019.

Vancouver:

Gardner EA. Flavor Learning in Humans through Associations with an Energy-Dense Food Matrix. [Internet] [Masters thesis]. University of Florida; 2013. [cited 2019 Nov 19]. Available from: http://ufdc.ufl.edu/UFE0045698.

Council of Science Editors:

Gardner EA. Flavor Learning in Humans through Associations with an Energy-Dense Food Matrix. [Masters Thesis]. University of Florida; 2013. Available from: http://ufdc.ufl.edu/UFE0045698


University of South Africa

7. Agyepong, Adelaide Owusu. The possible contribution of Moringa Oleifera Lam. Leaves to dietary quality in two Bapedi communities in Mokopane, Limpopo Province .

Degree: 2009, University of South Africa

 A high rate of micronutrient deficiencies persists in Africa with the most vulnerable groups being women and children. The Moringa oleifera tree has been identified… (more)

Subjects/Keywords: Traditional leafy vegetables; Dietary diversity; Food acceptability; Moringa

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APA (6th Edition):

Agyepong, A. O. (2009). The possible contribution of Moringa Oleifera Lam. Leaves to dietary quality in two Bapedi communities in Mokopane, Limpopo Province . (Masters Thesis). University of South Africa. Retrieved from http://hdl.handle.net/10500/2599

Chicago Manual of Style (16th Edition):

Agyepong, Adelaide Owusu. “The possible contribution of Moringa Oleifera Lam. Leaves to dietary quality in two Bapedi communities in Mokopane, Limpopo Province .” 2009. Masters Thesis, University of South Africa. Accessed November 19, 2019. http://hdl.handle.net/10500/2599.

MLA Handbook (7th Edition):

Agyepong, Adelaide Owusu. “The possible contribution of Moringa Oleifera Lam. Leaves to dietary quality in two Bapedi communities in Mokopane, Limpopo Province .” 2009. Web. 19 Nov 2019.

Vancouver:

Agyepong AO. The possible contribution of Moringa Oleifera Lam. Leaves to dietary quality in two Bapedi communities in Mokopane, Limpopo Province . [Internet] [Masters thesis]. University of South Africa; 2009. [cited 2019 Nov 19]. Available from: http://hdl.handle.net/10500/2599.

Council of Science Editors:

Agyepong AO. The possible contribution of Moringa Oleifera Lam. Leaves to dietary quality in two Bapedi communities in Mokopane, Limpopo Province . [Masters Thesis]. University of South Africa; 2009. Available from: http://hdl.handle.net/10500/2599


University of Maine

8. Elwell, Amber L. Consumer Acceptance and Phytonutrient Assessment of Cold Hardy, Locally Grown Plums.

Degree: MS, Food Science and Human Nutrition, 2018, University of Maine

  Prunus salicina, Japanese plums, and Prunus domestica, European plums, are naturally rich in fiber, minerals, vitamins and phytonutrients. Consuming plums can increase overall fruit… (more)

Subjects/Keywords: Japanese plums; European plums; local plums; consumer acceptability; phytonutrient content of plums; Agricultural Science; Food Studies; Horticulture

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APA (6th Edition):

Elwell, A. L. (2018). Consumer Acceptance and Phytonutrient Assessment of Cold Hardy, Locally Grown Plums. (Masters Thesis). University of Maine. Retrieved from https://digitalcommons.library.umaine.edu/etd/2898

Chicago Manual of Style (16th Edition):

Elwell, Amber L. “Consumer Acceptance and Phytonutrient Assessment of Cold Hardy, Locally Grown Plums.” 2018. Masters Thesis, University of Maine. Accessed November 19, 2019. https://digitalcommons.library.umaine.edu/etd/2898.

MLA Handbook (7th Edition):

Elwell, Amber L. “Consumer Acceptance and Phytonutrient Assessment of Cold Hardy, Locally Grown Plums.” 2018. Web. 19 Nov 2019.

Vancouver:

Elwell AL. Consumer Acceptance and Phytonutrient Assessment of Cold Hardy, Locally Grown Plums. [Internet] [Masters thesis]. University of Maine; 2018. [cited 2019 Nov 19]. Available from: https://digitalcommons.library.umaine.edu/etd/2898.

Council of Science Editors:

Elwell AL. Consumer Acceptance and Phytonutrient Assessment of Cold Hardy, Locally Grown Plums. [Masters Thesis]. University of Maine; 2018. Available from: https://digitalcommons.library.umaine.edu/etd/2898


Utah State University

9. Jung, Hoon. Effects of Micrococci on Improving Sensory Acceptability of Mutton Summer Sausage.

Degree: MS, Nutrition, Dietetics, and Food Sciences, 1986, Utah State University

  The effects of micrococci on sensory characteristics of different batches of summer sausages were determined. Sixty four salt-tolerant indigenous isolates were selected from beef… (more)

Subjects/Keywords: Micrococci; Sensory Acceptability; Mutton; Summer Sausage; Food Chemistry; Food Microbiology; Food Science

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APA (6th Edition):

Jung, H. (1986). Effects of Micrococci on Improving Sensory Acceptability of Mutton Summer Sausage. (Masters Thesis). Utah State University. Retrieved from https://digitalcommons.usu.edu/etd/5331

Chicago Manual of Style (16th Edition):

Jung, Hoon. “Effects of Micrococci on Improving Sensory Acceptability of Mutton Summer Sausage.” 1986. Masters Thesis, Utah State University. Accessed November 19, 2019. https://digitalcommons.usu.edu/etd/5331.

MLA Handbook (7th Edition):

Jung, Hoon. “Effects of Micrococci on Improving Sensory Acceptability of Mutton Summer Sausage.” 1986. Web. 19 Nov 2019.

Vancouver:

Jung H. Effects of Micrococci on Improving Sensory Acceptability of Mutton Summer Sausage. [Internet] [Masters thesis]. Utah State University; 1986. [cited 2019 Nov 19]. Available from: https://digitalcommons.usu.edu/etd/5331.

Council of Science Editors:

Jung H. Effects of Micrococci on Improving Sensory Acceptability of Mutton Summer Sausage. [Masters Thesis]. Utah State University; 1986. Available from: https://digitalcommons.usu.edu/etd/5331


University of Otago

10. McIntosh, Michael. Food security and social acceptability of alternative food networks in low-waged New Zealand employees .

Degree: University of Otago

 Background: Food insecurity is a major public health issue in New Zealand with nutrition, health and well-being implications. The primary driver of household food insecurity… (more)

Subjects/Keywords: Food security; Food access; Alternative food networks; New Zealand; Social acceptability; Food insecurity; Low-waged

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APA (6th Edition):

McIntosh, M. (n.d.). Food security and social acceptability of alternative food networks in low-waged New Zealand employees . (Masters Thesis). University of Otago. Retrieved from http://hdl.handle.net/10523/9062

Note: this citation may be lacking information needed for this citation format:
No year of publication.

Chicago Manual of Style (16th Edition):

McIntosh, Michael. “Food security and social acceptability of alternative food networks in low-waged New Zealand employees .” Masters Thesis, University of Otago. Accessed November 19, 2019. http://hdl.handle.net/10523/9062.

Note: this citation may be lacking information needed for this citation format:
No year of publication.

MLA Handbook (7th Edition):

McIntosh, Michael. “Food security and social acceptability of alternative food networks in low-waged New Zealand employees .” Web. 19 Nov 2019.

Note: this citation may be lacking information needed for this citation format:
No year of publication.

Vancouver:

McIntosh M. Food security and social acceptability of alternative food networks in low-waged New Zealand employees . [Internet] [Masters thesis]. University of Otago; [cited 2019 Nov 19]. Available from: http://hdl.handle.net/10523/9062.

Note: this citation may be lacking information needed for this citation format:
No year of publication.

Council of Science Editors:

McIntosh M. Food security and social acceptability of alternative food networks in low-waged New Zealand employees . [Masters Thesis]. University of Otago; Available from: http://hdl.handle.net/10523/9062

Note: this citation may be lacking information needed for this citation format:
No year of publication.


Kansas State University

11. Oupadissakoon, Gaewalin. Comparison of the sensory properties of ultra-high temperature (UHT) milk from different countries and preference mapping of UHT milk between U.S. and Thai consumers.

Degree: MS, Department of Human Nutrition, 2007, Kansas State University

 Ultra-high temperature (UHT) milk is marketed as a convenience product in the United States (U.S.) and as the most common form of milk in many… (more)

Subjects/Keywords: milk; UHT; sensory; flavor; texture; acceptability; Agriculture, Food Science and Technology (0359)

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APA (6th Edition):

Oupadissakoon, G. (2007). Comparison of the sensory properties of ultra-high temperature (UHT) milk from different countries and preference mapping of UHT milk between U.S. and Thai consumers. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/509

Chicago Manual of Style (16th Edition):

Oupadissakoon, Gaewalin. “Comparison of the sensory properties of ultra-high temperature (UHT) milk from different countries and preference mapping of UHT milk between U.S. and Thai consumers.” 2007. Masters Thesis, Kansas State University. Accessed November 19, 2019. http://hdl.handle.net/2097/509.

MLA Handbook (7th Edition):

Oupadissakoon, Gaewalin. “Comparison of the sensory properties of ultra-high temperature (UHT) milk from different countries and preference mapping of UHT milk between U.S. and Thai consumers.” 2007. Web. 19 Nov 2019.

Vancouver:

Oupadissakoon G. Comparison of the sensory properties of ultra-high temperature (UHT) milk from different countries and preference mapping of UHT milk between U.S. and Thai consumers. [Internet] [Masters thesis]. Kansas State University; 2007. [cited 2019 Nov 19]. Available from: http://hdl.handle.net/2097/509.

Council of Science Editors:

Oupadissakoon G. Comparison of the sensory properties of ultra-high temperature (UHT) milk from different countries and preference mapping of UHT milk between U.S. and Thai consumers. [Masters Thesis]. Kansas State University; 2007. Available from: http://hdl.handle.net/2097/509


Utah State University

12. Moiseev, Igor V. Effects of Whey Protein Concentrate, Phosphate, and Sodium Hydroxide on Texture and Acceptability of Turkey and Beef Rolls.

Degree: MS, Nutrition, Dietetics, and Food Sciences, 1994, Utah State University

  Processed turkey rolls were prepared with 1 or 3% whey protein concentrates WPC-50 (pH=5.80), WPC-60 (pH=4.53) and WPC-75 (pH=6.85} containing 50, 60 and 75%… (more)

Subjects/Keywords: Whey Protein Concentrate; Phosphate; Sodium Hydroxide; Texture; Acceptability; Turkey Rolls; Beef Rolls; Food Chemistry; Food Processing; Food Science

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APA (6th Edition):

Moiseev, I. V. (1994). Effects of Whey Protein Concentrate, Phosphate, and Sodium Hydroxide on Texture and Acceptability of Turkey and Beef Rolls. (Masters Thesis). Utah State University. Retrieved from https://digitalcommons.usu.edu/etd/5413

Chicago Manual of Style (16th Edition):

Moiseev, Igor V. “Effects of Whey Protein Concentrate, Phosphate, and Sodium Hydroxide on Texture and Acceptability of Turkey and Beef Rolls.” 1994. Masters Thesis, Utah State University. Accessed November 19, 2019. https://digitalcommons.usu.edu/etd/5413.

MLA Handbook (7th Edition):

Moiseev, Igor V. “Effects of Whey Protein Concentrate, Phosphate, and Sodium Hydroxide on Texture and Acceptability of Turkey and Beef Rolls.” 1994. Web. 19 Nov 2019.

Vancouver:

Moiseev IV. Effects of Whey Protein Concentrate, Phosphate, and Sodium Hydroxide on Texture and Acceptability of Turkey and Beef Rolls. [Internet] [Masters thesis]. Utah State University; 1994. [cited 2019 Nov 19]. Available from: https://digitalcommons.usu.edu/etd/5413.

Council of Science Editors:

Moiseev IV. Effects of Whey Protein Concentrate, Phosphate, and Sodium Hydroxide on Texture and Acceptability of Turkey and Beef Rolls. [Masters Thesis]. Utah State University; 1994. Available from: https://digitalcommons.usu.edu/etd/5413

13. Tan, Hui Shan Grace. Eating insects : consumer acceptance of a culturally inappropriate food.

Degree: 2017, Wageningen University

  In recent years, edible insects have gained global attention due to their nutritional and environmental advantages over conventional meat. While numerous species of edible… (more)

Subjects/Keywords: insecten als voedsel; voedselacceptatie; houding van consumenten; Consumentengedrag; insects as food; food acceptability; consumer attitudes; Consumer Behaviour

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APA (6th Edition):

Tan, H. S. G. (2017). Eating insects : consumer acceptance of a culturally inappropriate food. (Doctoral Dissertation). Wageningen University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/520681 ; urn:nbn:nl:ui:32-520681 ; urn:nbn:nl:ui:32-520681 ; http://library.wur.nl/WebQuery/wurpubs/520681

Chicago Manual of Style (16th Edition):

Tan, Hui Shan Grace. “Eating insects : consumer acceptance of a culturally inappropriate food.” 2017. Doctoral Dissertation, Wageningen University. Accessed November 19, 2019. http://library.wur.nl/WebQuery/wurpubs/520681 ; urn:nbn:nl:ui:32-520681 ; urn:nbn:nl:ui:32-520681 ; http://library.wur.nl/WebQuery/wurpubs/520681.

MLA Handbook (7th Edition):

Tan, Hui Shan Grace. “Eating insects : consumer acceptance of a culturally inappropriate food.” 2017. Web. 19 Nov 2019.

Vancouver:

Tan HSG. Eating insects : consumer acceptance of a culturally inappropriate food. [Internet] [Doctoral dissertation]. Wageningen University; 2017. [cited 2019 Nov 19]. Available from: http://library.wur.nl/WebQuery/wurpubs/520681 ; urn:nbn:nl:ui:32-520681 ; urn:nbn:nl:ui:32-520681 ; http://library.wur.nl/WebQuery/wurpubs/520681.

Council of Science Editors:

Tan HSG. Eating insects : consumer acceptance of a culturally inappropriate food. [Doctoral Dissertation]. Wageningen University; 2017. Available from: http://library.wur.nl/WebQuery/wurpubs/520681 ; urn:nbn:nl:ui:32-520681 ; urn:nbn:nl:ui:32-520681 ; http://library.wur.nl/WebQuery/wurpubs/520681

14. Zandstra, L.H. Preference and satiety : short- and long-term studies on food acceptance, appetite control and food intake.

Degree: 2000, Agricultural University

  This thesis describes experiments studying the impact of nutritionally modified foods on food acceptance and appetite control. The major outcomes of the studies relate… (more)

Subjects/Keywords: voedselvoorkeuren; voedselacceptatie; verzadigdheid; Voedingsgewoonten; Voedingsfysiologie van de mens; food preferences; food acceptability; satiety; Feeding Habits; Human Nutrition Physiology

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APA (6th Edition):

Zandstra, L. H. (2000). Preference and satiety : short- and long-term studies on food acceptance, appetite control and food intake. (Doctoral Dissertation). Agricultural University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/67077 ; urn:nbn:nl:ui:32-67077 ; urn:nbn:nl:ui:32-67077 ; http://library.wur.nl/WebQuery/wurpubs/67077

Chicago Manual of Style (16th Edition):

Zandstra, L H. “Preference and satiety : short- and long-term studies on food acceptance, appetite control and food intake.” 2000. Doctoral Dissertation, Agricultural University. Accessed November 19, 2019. http://library.wur.nl/WebQuery/wurpubs/67077 ; urn:nbn:nl:ui:32-67077 ; urn:nbn:nl:ui:32-67077 ; http://library.wur.nl/WebQuery/wurpubs/67077.

MLA Handbook (7th Edition):

Zandstra, L H. “Preference and satiety : short- and long-term studies on food acceptance, appetite control and food intake.” 2000. Web. 19 Nov 2019.

Vancouver:

Zandstra LH. Preference and satiety : short- and long-term studies on food acceptance, appetite control and food intake. [Internet] [Doctoral dissertation]. Agricultural University; 2000. [cited 2019 Nov 19]. Available from: http://library.wur.nl/WebQuery/wurpubs/67077 ; urn:nbn:nl:ui:32-67077 ; urn:nbn:nl:ui:32-67077 ; http://library.wur.nl/WebQuery/wurpubs/67077.

Council of Science Editors:

Zandstra LH. Preference and satiety : short- and long-term studies on food acceptance, appetite control and food intake. [Doctoral Dissertation]. Agricultural University; 2000. Available from: http://library.wur.nl/WebQuery/wurpubs/67077 ; urn:nbn:nl:ui:32-67077 ; urn:nbn:nl:ui:32-67077 ; http://library.wur.nl/WebQuery/wurpubs/67077

15. Gupta, N. The views of experts and the public regarding societal preferences for innovation in nanotechnology.

Degree: 2013, Wageningen UR

 Nanotechnology represents an emerging technology with varied application areas. It has been identified as the next scientific breakthrough with potential for positive impacts for society.… (more)

Subjects/Keywords: nanotechnologie; aanvaardbaarheid; innovatie adoptie; innovaties; deskundigen; consumenten; attitudes; opinies; voedselproductie; consumentengedrag; voedselacceptatie; Consumentenstudies (algemeen); nanotechnology; acceptability; innovation adoption; innovations; experts; consumers; attitudes; opinions; food production; consumer behaviour; food acceptability; Consumer Studies (General)

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APA (6th Edition):

Gupta, N. (2013). The views of experts and the public regarding societal preferences for innovation in nanotechnology. (Doctoral Dissertation). Wageningen UR. Retrieved from http://library.wur.nl/WebQuery/wurpubs/445122 ; urn:nbn:nl:ui:32-445122 ; urn:nbn:nl:ui:32-445122 ; http://library.wur.nl/WebQuery/wurpubs/445122

Chicago Manual of Style (16th Edition):

Gupta, N. “The views of experts and the public regarding societal preferences for innovation in nanotechnology.” 2013. Doctoral Dissertation, Wageningen UR. Accessed November 19, 2019. http://library.wur.nl/WebQuery/wurpubs/445122 ; urn:nbn:nl:ui:32-445122 ; urn:nbn:nl:ui:32-445122 ; http://library.wur.nl/WebQuery/wurpubs/445122.

MLA Handbook (7th Edition):

Gupta, N. “The views of experts and the public regarding societal preferences for innovation in nanotechnology.” 2013. Web. 19 Nov 2019.

Vancouver:

Gupta N. The views of experts and the public regarding societal preferences for innovation in nanotechnology. [Internet] [Doctoral dissertation]. Wageningen UR; 2013. [cited 2019 Nov 19]. Available from: http://library.wur.nl/WebQuery/wurpubs/445122 ; urn:nbn:nl:ui:32-445122 ; urn:nbn:nl:ui:32-445122 ; http://library.wur.nl/WebQuery/wurpubs/445122.

Council of Science Editors:

Gupta N. The views of experts and the public regarding societal preferences for innovation in nanotechnology. [Doctoral Dissertation]. Wageningen UR; 2013. Available from: http://library.wur.nl/WebQuery/wurpubs/445122 ; urn:nbn:nl:ui:32-445122 ; urn:nbn:nl:ui:32-445122 ; http://library.wur.nl/WebQuery/wurpubs/445122

16. Jakobs, Moniek. The role of consumers' environment-friendly lifestyle in relation to the acceptability of processed insect-based products.

Degree: Society and Engineering, 2018, Mälardalen University

Subjects/Keywords: Acceptability; entomophagy; environment-friendly lifestyle; food neophobia; familiarity with eating insects; moderation; mediation; Business Administration; Företagsekonomi

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APA (6th Edition):

Jakobs, M. (2018). The role of consumers' environment-friendly lifestyle in relation to the acceptability of processed insect-based products. (Thesis). Mälardalen University. Retrieved from http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-39463

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Jakobs, Moniek. “The role of consumers' environment-friendly lifestyle in relation to the acceptability of processed insect-based products.” 2018. Thesis, Mälardalen University. Accessed November 19, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-39463.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Jakobs, Moniek. “The role of consumers' environment-friendly lifestyle in relation to the acceptability of processed insect-based products.” 2018. Web. 19 Nov 2019.

Vancouver:

Jakobs M. The role of consumers' environment-friendly lifestyle in relation to the acceptability of processed insect-based products. [Internet] [Thesis]. Mälardalen University; 2018. [cited 2019 Nov 19]. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-39463.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Jakobs M. The role of consumers' environment-friendly lifestyle in relation to the acceptability of processed insect-based products. [Thesis]. Mälardalen University; 2018. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-39463

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Kristianstad University

17. Forsberg, Sarah. Home Delivered Meals : Exploring Perceptions and Acceptability among Swedish Older Adults.

Degree: Education and Environment, 2017, Kristianstad University

Background: Approximately 48 000 meals are distributed to home-dwelling older adults every day in Sweden. The ability to influence the meals is of great importance… (more)

Subjects/Keywords: Home delivered meals; food distribution; home-dwelling; older adults; acceptability; perceptions; Hemlevererade måltider; måltidsdistribution; hemmaboende; äldre; acceptans; uppfattningar; Public Health, Global Health, Social Medicine and Epidemiology; Folkhälsovetenskap, global hälsa, socialmedicin och epidemiologi

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Forsberg, S. (2017). Home Delivered Meals : Exploring Perceptions and Acceptability among Swedish Older Adults. (Thesis). Kristianstad University. Retrieved from http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-17875

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Forsberg, Sarah. “Home Delivered Meals : Exploring Perceptions and Acceptability among Swedish Older Adults.” 2017. Thesis, Kristianstad University. Accessed November 19, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-17875.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Forsberg, Sarah. “Home Delivered Meals : Exploring Perceptions and Acceptability among Swedish Older Adults.” 2017. Web. 19 Nov 2019.

Vancouver:

Forsberg S. Home Delivered Meals : Exploring Perceptions and Acceptability among Swedish Older Adults. [Internet] [Thesis]. Kristianstad University; 2017. [cited 2019 Nov 19]. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-17875.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Forsberg S. Home Delivered Meals : Exploring Perceptions and Acceptability among Swedish Older Adults. [Thesis]. Kristianstad University; 2017. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-17875

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

18. Sun, Chen. Factors affecting female consumers' acceptability on nail polish.

Degree: MS, Food Science Institute, 2014, Kansas State University

 The market of nail polish has been booming in recent years. Research on nail polish is scarce. A sensory lexicon for nail polish has been… (more)

Subjects/Keywords: Nail polish; Acceptability; Sensory study; Consumers; Preference mapping; Marketing; Food Science (0359); Marketing (0338)

…consumers liked more 2. explore what sensory factors impact consumers’ acceptability and how they… …impact consumers’ acceptability. 3. investigate if there are any consumer segments, and what… …decision to buy a nail polish 5. explore how age would affect consumers’ acceptability of nail… 

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Sun, C. (2014). Factors affecting female consumers' acceptability on nail polish. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/18733

Chicago Manual of Style (16th Edition):

Sun, Chen. “Factors affecting female consumers' acceptability on nail polish.” 2014. Masters Thesis, Kansas State University. Accessed November 19, 2019. http://hdl.handle.net/2097/18733.

MLA Handbook (7th Edition):

Sun, Chen. “Factors affecting female consumers' acceptability on nail polish.” 2014. Web. 19 Nov 2019.

Vancouver:

Sun C. Factors affecting female consumers' acceptability on nail polish. [Internet] [Masters thesis]. Kansas State University; 2014. [cited 2019 Nov 19]. Available from: http://hdl.handle.net/2097/18733.

Council of Science Editors:

Sun C. Factors affecting female consumers' acceptability on nail polish. [Masters Thesis]. Kansas State University; 2014. Available from: http://hdl.handle.net/2097/18733

19. Poelman, A.A.M. Understanding and changing children’s sensory acceptance for vegetables.

Degree: 2016, Wageningen University

  Vegetable intake of children is well below recommendations in Australia and in most other western countries. Vegetables are the food category least liked by… (more)

Subjects/Keywords: sensorische wetenschappen; groenten; voedselacceptatie; peuters en kleuters; organoleptische kenmerken; australië; sensory sciences; vegetables; food acceptability; preschool children; organoleptic traits; australia

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Poelman, A. A. M. (2016). Understanding and changing children’s sensory acceptance for vegetables. (Doctoral Dissertation). Wageningen University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/505412 ; urn:nbn:nl:ui:32-505412 ; urn:nbn:nl:ui:32-505412 ; http://library.wur.nl/WebQuery/wurpubs/505412

Chicago Manual of Style (16th Edition):

Poelman, A A M. “Understanding and changing children’s sensory acceptance for vegetables.” 2016. Doctoral Dissertation, Wageningen University. Accessed November 19, 2019. http://library.wur.nl/WebQuery/wurpubs/505412 ; urn:nbn:nl:ui:32-505412 ; urn:nbn:nl:ui:32-505412 ; http://library.wur.nl/WebQuery/wurpubs/505412.

MLA Handbook (7th Edition):

Poelman, A A M. “Understanding and changing children’s sensory acceptance for vegetables.” 2016. Web. 19 Nov 2019.

Vancouver:

Poelman AAM. Understanding and changing children’s sensory acceptance for vegetables. [Internet] [Doctoral dissertation]. Wageningen University; 2016. [cited 2019 Nov 19]. Available from: http://library.wur.nl/WebQuery/wurpubs/505412 ; urn:nbn:nl:ui:32-505412 ; urn:nbn:nl:ui:32-505412 ; http://library.wur.nl/WebQuery/wurpubs/505412.

Council of Science Editors:

Poelman AAM. Understanding and changing children’s sensory acceptance for vegetables. [Doctoral Dissertation]. Wageningen University; 2016. Available from: http://library.wur.nl/WebQuery/wurpubs/505412 ; urn:nbn:nl:ui:32-505412 ; urn:nbn:nl:ui:32-505412 ; http://library.wur.nl/WebQuery/wurpubs/505412

20. Michaut, A.M.K. Consumer response to innovative products : with application to foods.

Degree: 2004, NARCIS

 This thesis aims at gaining a deeper understanding of how consumers perceive product newness and how perceived newness affects the market success of new product… (more)

Subjects/Keywords: nieuwe producten; innovaties; voedingsmiddelen; consumentengedrag; voedselacceptatie; voedselvoorkeuren; marketing van voedingsmiddelen; Denkbeelden over voedselkwaliteit; new products; food acceptability; innovations; foods; consumer behaviour; food preferences; food marketing; Concepts of Food Quality

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Michaut, A. M. K. (2004). Consumer response to innovative products : with application to foods. (Doctoral Dissertation). NARCIS. Retrieved from http://library.wur.nl/WebQuery/wurpubs/333500 ; urn:nbn:nl:ui:32-333500 ; urn:nbn:nl:ui:32-333500 ; http://library.wur.nl/WebQuery/wurpubs/333500

Chicago Manual of Style (16th Edition):

Michaut, A M K. “Consumer response to innovative products : with application to foods.” 2004. Doctoral Dissertation, NARCIS. Accessed November 19, 2019. http://library.wur.nl/WebQuery/wurpubs/333500 ; urn:nbn:nl:ui:32-333500 ; urn:nbn:nl:ui:32-333500 ; http://library.wur.nl/WebQuery/wurpubs/333500.

MLA Handbook (7th Edition):

Michaut, A M K. “Consumer response to innovative products : with application to foods.” 2004. Web. 19 Nov 2019.

Vancouver:

Michaut AMK. Consumer response to innovative products : with application to foods. [Internet] [Doctoral dissertation]. NARCIS; 2004. [cited 2019 Nov 19]. Available from: http://library.wur.nl/WebQuery/wurpubs/333500 ; urn:nbn:nl:ui:32-333500 ; urn:nbn:nl:ui:32-333500 ; http://library.wur.nl/WebQuery/wurpubs/333500.

Council of Science Editors:

Michaut AMK. Consumer response to innovative products : with application to foods. [Doctoral Dissertation]. NARCIS; 2004. Available from: http://library.wur.nl/WebQuery/wurpubs/333500 ; urn:nbn:nl:ui:32-333500 ; urn:nbn:nl:ui:32-333500 ; http://library.wur.nl/WebQuery/wurpubs/333500

21. Putten, van, M.C. Novel foods and food allergies : an exploratory study of novel foods as allergy management strategy.

Degree: 2009, Wageningen University

Food allergy represents an increasing concern to society. It is defined as an inappropriate immunological reaction to normally harmless food components and affects 5-8% of… (more)

Subjects/Keywords: voedselallergieën; nieuwe voedingsmiddelen; houding van consumenten; voedselintolerantie; aanvaardbaarheid; consumenten; bedrijfsvoering; controle; kwaliteit van het leven; Humane Allergieën; food allergies; novel foods; consumer attitudes; food intolerance; acceptability; consumers; management; control; quality of life; Human Allergies

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Putten, van, M. C. (2009). Novel foods and food allergies : an exploratory study of novel foods as allergy management strategy. (Doctoral Dissertation). Wageningen University. Retrieved from http://library.wur.nl/WebQuery/wurpubs/382381 ; urn:nbn:nl:ui:32-382381 ; urn:nbn:nl:ui:32-382381 ; http://library.wur.nl/WebQuery/wurpubs/382381

Chicago Manual of Style (16th Edition):

Putten, van, M C. “Novel foods and food allergies : an exploratory study of novel foods as allergy management strategy.” 2009. Doctoral Dissertation, Wageningen University. Accessed November 19, 2019. http://library.wur.nl/WebQuery/wurpubs/382381 ; urn:nbn:nl:ui:32-382381 ; urn:nbn:nl:ui:32-382381 ; http://library.wur.nl/WebQuery/wurpubs/382381.

MLA Handbook (7th Edition):

Putten, van, M C. “Novel foods and food allergies : an exploratory study of novel foods as allergy management strategy.” 2009. Web. 19 Nov 2019.

Vancouver:

Putten, van MC. Novel foods and food allergies : an exploratory study of novel foods as allergy management strategy. [Internet] [Doctoral dissertation]. Wageningen University; 2009. [cited 2019 Nov 19]. Available from: http://library.wur.nl/WebQuery/wurpubs/382381 ; urn:nbn:nl:ui:32-382381 ; urn:nbn:nl:ui:32-382381 ; http://library.wur.nl/WebQuery/wurpubs/382381.

Council of Science Editors:

Putten, van MC. Novel foods and food allergies : an exploratory study of novel foods as allergy management strategy. [Doctoral Dissertation]. Wageningen University; 2009. Available from: http://library.wur.nl/WebQuery/wurpubs/382381 ; urn:nbn:nl:ui:32-382381 ; urn:nbn:nl:ui:32-382381 ; http://library.wur.nl/WebQuery/wurpubs/382381

.