Predictors of food acceptance, consumption and satisfaction in specific eating situations

By A. V. Cardello, H. Schutz, C. Snow, L. Lesher. 2000

213 citations recorded by the source corpus.

Subfields: Experimental and Cognitive Psychology, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/413a574c1e1bedf1e1a2aabb7cb8171d68937787

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In Food Science

1. J. Elzerman
2. Pieternel A. Luning
3. M. V. Boekel
4. A. Hoek

Citations in the corpus

• Consumer acceptance and appropriateness of meat substitutes in a meal context (2011, background): “…of consumer research, whereas appropriateness is more a cognitive judgment (Schutz, 1994) and ‘the term ‘appropriateness’ implies some more normative aspect of how well a food ‘fits’ in the contextual situation in which it is eaten’ (Cardello & Schutz, 1996; Cardello, Schutz, Snow, & Lesher, 2000).”
• Measuring perceptions of quality in food products: the case of red wine (2004, unknown): “…(Cronin & Taylor, 1992; Parasuraman et al., 1988, 1991; Parasuraman, Zeithaml, & Berry, 1985; Parasuraman, Berry, & Zeithaml, 1993; Parasuraman, Zeithaml, & Berry, 1994; Teas, 1993) and in food products (Cardello, 1994; Cardello & Sawyer, 1992; Cardello et al., 2000; Tuorila et al., 1994).”