Consumers' attitudes of high-intensity ultrasound in Minas Frescal cheese processing: An innovative approach with text highlighting technique.

[1]  J. Westland.  Information loss and bias in likert survey responses , 2022, PloS one.

[2]  T. C. Pimentel,et al.  Emerging technologies in food processing: Impacts on sensory characteristics and consumer perception , 2022, Current Opinion in Food Science.

[3]  P. Papademas,et al.  Non-thermal Processing Technologies for Dairy Products: Their Effect on Safety and Quality Characteristics , 2022, Frontiers in Sustainable Food Systems.

[4]  A. Szymkowiak,et al.  Consumer Attitudes towards Food Preservation Methods , 2022, Foods.

[5]  R. Deliza,et al.  What Do Consumers Think About Foods Processed by Ultraviolet Radiation and Ultrasound? , 2022, Foods.

[6]  E. Esmerino,et al.  Statistical approaches to determine emotional drivers and improve the acceptability of prebiotic whey soursop beverage processed by ultrasound , 2022, Journal of Sensory Studies.

[7]  Pallavi Sharma,et al.  Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review , 2022, Foods.

[8]  S. Jaeger,et al.  Text highlighting as a new way of measuring consumers' attitudes: A case study on vertical farming , 2022 .

[9]  S. Jaeger,et al.  Text highlighting for attitude measurement in cross‐cultural consumer research: A methodological study , 2021, Journal of Sensory Studies.

[10]  S. Jaeger,et al.  Measuring consumer attitudes using text highlighting: Methodological considerations , 2021, Food Quality and Preference.

[11]  E. Saldaña,et al.  Consumer attitudes towards ultrasound processing and product price: Guava juice as a case study , 2021, Scientia Agropecuaria.

[12]  A. Grygorczyk,et al.  Challenges and opportunities for sensory and consumer science in new cultivar development and fresh produce marketing , 2021 .

[13]  E. Esmerino,et al.  Insights of Brazilian consumers' behavior for different coffee presentations: An exploratory study comparing hard laddering and completion task , 2020 .

[14]  S. Friel,et al.  Ultra‐processed foods and the nutrition transition: Global, regional and national trends, food systems transformations and political economy drivers , 2020, Obesity reviews : an official journal of the International Association for the Study of Obesity.

[15]  J. Weiss,et al.  Issues surrounding consumer trust and acceptance of existing and emerging food processing technologies , 2020, Critical reviews in food science and nutrition.

[16]  Martin Gerlach,et al.  A universal information theoretic approach to the identification of stopwords , 2019, Nature Machine Intelligence.

[17]  A. Alberti,et al.  Perceptions of Brazilian consumers regarding white mould surface‐ripened cheese using free word association , 2019, International Journal of Dairy Technology.

[18]  Soleiman Hosseinpour,et al.  Recent advances in ultrasound application as a novel technique in analysis, processing and quality control of fruits, juices and dairy products industries: A review. , 2019, Ultrasonics sonochemistry.

[19]  D. V. Byrne,et al.  Check-All-That-Apply (CATA) with semi-trained assessors: sensory profiles closer to descriptive analysis or consumer elicited data? , 2018 .

[20]  Thomas A. Brunner,et al.  Consumers’ attitudes and change of attitude toward 3D-printed food , 2017, Food Quality and Preference.

[21]  A. C. Hoek,et al.  Shrinking the food-print: A qualitative study into consumer perceptions, experiences and attitudes towards healthy and environmentally friendly food behaviours , 2017, Appetite.

[22]  Klaus G. Grunert,et al.  The common ground between sensory and consumer science , 2015 .

[23]  Q. Lê,et al.  Applying Halliday's linguistic theory in qualitative data analysis , 2015 .

[24]  G. Madrona,et al.  Microbial, physical, chemical and sensory properties of Minas Frescal Cheese with Inulin and gum Acacia , 2015 .

[25]  C. Dimofte.  Implicit measures of consumer cognition: A review , 2010 .

[26]  António A. Vicente,et al.  Environmental impact of novel thermal and non-thermal technologies in food processing , 2010 .

[27]  P. Sobral,et al.  Minas-type fresh cheese developed from buffalo milk with addition of L. acidophilus , 2009 .

[28]  Peter M Todd,et al.  Consumer understanding of nutrition and health claims: sources of evidence , 2007, British Journal of Nutrition.

[29]  Howard R. Moskowitz,et al.  Sensory and Consumer Research in Food Product Design and Development , 2006 .

[30]  L. Viotto,et al.  Use of low concentration factor ultrafiltration retentates in reduced fat “Minas Frescal” cheese manufacture: Effect on composition, proteolysis, viscoelastic properties and sensory acceptance , 2006 .

[31]  Rajendar K. Garg,et al.  The Influence of Positive and Negative Wording and Issue Involvement on Responses to Likert Scales in Marketing Research , 1996 .