Sensory characterisation and consumer acceptance of plant-based cheese alternatives – A Swiss perspective

This publication has 39 references indexed in Scilit:

• Consumers’ categorizations of dairy products and plant-based milk, yogurt, and cheese alternatives
  Appetite, 2024
• Understanding Swiss consumption of plant-based alternatives to dairy products
  Food Quality and Preference, 2023
• An investigation into consumer perception of the aftertaste of plant-based dairy alternatives using a word association task
  Applied Food Research, 2023
• Consumers' sensory-based cognitions of currently available and ideal plant-based food alternatives: A survey in Western, Central and Northern Europe
  Food Quality and Preference, 2023
• Understanding barriers to consumption of plant-based foods and beverages: insights from sensory and consumer science
  Current Opinion in Food Science, 2022
• Motives of consumers following a vegan diet and their attitudes towards animal agriculture
  Appetite, 2016
• Comparison of Correspondence Analysis based on Hellinger and chi-square distances to obtain sensory spaces from check-all-that-apply (CATA) questions
  Food Quality and Preference, 2015
• Existing and new approaches for the analysis of CATA data
  Food Quality and Preference, 2013
• Evaluation of the rheological, textural, microstructural and sensory properties of soy cheese spreads
  Food and Bioproducts Processing, 2013
• Reducing salt and fat content: Impact of composition, texture and cognitive interactions on the perception of flavoured model cheeses
  Food Chemistry, 2009