Degree of appropriateness and frequency of consumption of mayonnaise, ketchup, mustard and similar sauces in Argentina

Multivariate analysis of quality

Harald Martens, Magni Martens · 2000 · 186 citations

Reliability, Customer Satisfaction, Total Quality Management +11

Food appropriateness measures as an adjunct to consumer preference/acceptability evaluation

Armand V. Cardello, Howard G. Schutz · Food Quality and Preference · 1996 · 126 citations

Food Choice, Nutrition, Food Marketing +10

Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia

E.A Bryhni, Derek V. Byrne, Marit Rødbotten et al. · Meat Science · 2003 · 78 citations

Food Chemistry, Nutrition, Sensory Investigations +11

Preference mapping of cracker type biscuits

M SANTACRUZ, Guillermo Hough, Mario I. Vega · Food Quality and Preference · 2002 · 57 citations

Choice Model, Preference Mapping, Food Quality +1

An evaluation of the use and perceived appropriateness of milk using the repertory grid method and the ‘item by use’ appropriateness method

Monique Raats, Richard Shepherd · Food Quality and Preference · 1991 · 40 citations

Nursing, Food Choice, Repertory Grid Method +8