Cultural differences in food description and preference: Contrasting Vietnamese and French panellists on soy yogurts

Development of a scale to measure the trait of food neophobia in humans

Patricia Pliner, Karen L. Hobden · Appetite · 1992 · 2K citations

Food Choice, Food Neophobia, Food Intolerance +7

Motives for food choice: a comparison of consumers from Japan, Taiwan, Malaysia and New Zealand

John Prescott, O.A. Young, Lynda O’Neill et al. · Food Quality and Preference · 2002 · 431 citations

Food Choice, Nutrition, Economics +11

French and Vietnamese: How do they describe texture characteristics of the same food? A case study with jellies

G Blancher, Sylvie Chollet, R. Kesteloot et al. · Food Quality and Preference · 2006 · 115 citations

Food Choice, Nutrition, Culture +10

Sensory description of dark chocolates by consumers

Ines Thamke, Klaus Dürrschmid, Harald Rohm · LWT · 2008 · 97 citations

Food Authenticity, Nutrition, Sensory Description +6

Sensory Textural/Rheological Properties—A Polyglot List

BIRGER DRAKE · Journal of Texture Studies · 1989 · 83 citations

Engineering, Semantics, Phonology +19