Gotowa bibliografia na temat „Food preferences”
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Artykuły w czasopismach na temat "Food preferences"
Vonk, Jennifer, Jordyn Truax i Molly C. McGuire. "A Food for All Seasons: Stability of Food Preferences in Gorillas across Testing Methods and Seasons". Animals 12, nr 6 (9.03.2022): 685. http://dx.doi.org/10.3390/ani12060685.
Pełny tekst źródłaFurnham, Adrian. "Food Preferences and Dark-side Personality Traits". Psychology and Mental Health Care 6, nr 1 (5.01.2022): 01–08. http://dx.doi.org/10.31579/2637-8892/148.
Pełny tekst źródłaGuzek, Dominika, Dominika Skolmowska i Dominika Głąbska. "Associations between Food Preferences, Food Approach, and Food Avoidance in a Polish Adolescents’ COVID-19 Experience (PLACE-19) Study Population". Nutrients 13, nr 7 (15.07.2021): 2427. http://dx.doi.org/10.3390/nu13072427.
Pełny tekst źródłaYosi AS, Laili, Fatmalina Febry i Fenny Etrawati. "Food Familiarity Influence Food Preferences Among High School Student in Ogan Ilir District". Jurnal Ilmu Kesehatan Masyarakat 11, nr 2 (31.07.2020): 113–22. http://dx.doi.org/10.26553/jikm.2020.11.2.113-122.
Pełny tekst źródłaKasmiati, Kasmiati, Ikawati Karim i Faradilah Farid Karim. "The mandarese gastronomy: Preference and opportunities for food diversification on the dining table of young generations". Anjoro: International Journal of Agriculture and Business 3, nr 1 (2.08.2022): 26–34. http://dx.doi.org/10.31605/anjoro.v3i1.1474.
Pełny tekst źródłaGalia, Glendoris G., Ellen Mae Morano, John Mar M. Cuayzon, Josephine B. Buendia, Clarisa C. Somono, Leah D. Gravillo, Alma Sonia Sanchez-Danday i Ariel G. Salarda. "Food Preference and Food Consumption of Primary Grade Students". East Asian Journal of Multidisciplinary Research 2, nr 8 (30.08.2023): 3479–90. http://dx.doi.org/10.55927/eajmr.v2i8.4480.
Pełny tekst źródłaCappellotto, Maddalena, i Annemarie Olsen. "Food Texture Acceptance, Sensory Sensitivity, and Food Neophobia in Children and Their Parents". Foods 10, nr 10 (30.09.2021): 2327. http://dx.doi.org/10.3390/foods10102327.
Pełny tekst źródłaKostecka, Malgorzata, Joanna Kostecka-Jarecka, Mariola Kowal i Izabella Jackowska. "Dietary Habits and Choices of 4-to-6-Year-Olds: Do Children Have a Preference for Sweet Taste?" Children 8, nr 9 (2.09.2021): 774. http://dx.doi.org/10.3390/children8090774.
Pełny tekst źródłaShanken-Schwartz, Vicki, i Shortie McKinney. "Food preferences". Topics in Clinical Nutrition 5, nr 2 (kwiecień 1990): 15–25. http://dx.doi.org/10.1097/00008486-199004000-00004.
Pełny tekst źródłaWardle, Jane, i Lucy Cooke. "Genetic and environmental determinants of children's food preferences". British Journal of Nutrition 99, S1 (luty 2008): S15—S21. http://dx.doi.org/10.1017/s000711450889246x.
Pełny tekst źródłaRozprawy doktorskie na temat "Food preferences"
Rose, Grenville John, of Western Sydney Hawkesbury University, Faculty of Science and Technology i School of Food Science. "Sensory aspects of food preferences". THESIS_FST_SFS_Rose_G.xml, 1999. http://handle.uws.edu.au:8081/1959.7/130.
Pełny tekst źródłaDoctor of Philosophy (PhD)
Rose, Grenville. "Sensory aspects of food preferences /". [Richmond, N.S.W.] : School of Food Sciences, University of Western Sydney, Hawkesbury, 1999. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030430.141239/index.html.
Pełny tekst źródłaAhmadov, Vugar. "Consumer preferences for differentiated food products". Online access for everyone, 2008. http://www.dissertations.wsu.edu/Dissertations/Spring2008/v_ahmadov_042508.pdf.
Pełny tekst źródłaKamerud, Jennifer Kay. "Factors that contribute to food preferences". The Ohio State University, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=osu1413366356.
Pełny tekst źródłaDowey, Alan J. "Psychological determinants of children's food preferences". Thesis, Bangor University, 1996. https://research.bangor.ac.uk/portal/en/theses/psychological-determinants-of-childrens-food-preferences(6ee5e2a6-802c-4dfd-8434-3fdc82de2c79).html.
Pełny tekst źródłaGlass, Jessica Elspeth. "Consumer preferences the role of food emotions in food choice /". Connect to this title online, 2009. http://etd.lib.clemson.edu/documents/1249066449/.
Pełny tekst źródłaSalomonsson, Cecilia. "Food preferences in captive meerkats (Suricata suricatta)". Thesis, Linköpings universitet, Institutionen för fysik, kemi och biologi, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-70120.
Pełny tekst źródłaMitchell, Ellen Sullivan. "Women's experience of food cravings : a biopsychosocial model /". Thesis, Connect to this title online; UW restricted, 1986. http://hdl.handle.net/1773/7219.
Pełny tekst źródłaMedic, Nenad. "Food for thought : examining the neural circuitry regulating food choices". Thesis, University of Cambridge, 2015. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.709271.
Pełny tekst źródłaFong, Yvonne. "Impact of television cooking shows on food preferences". Thesis, California State University, Long Beach, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=1603964.
Pełny tekst źródłaThe purpose of this study was to investigate the impact of two television cooking shows (healthy and unhealthy) among students at California State University, Long Beach. Specifically, the study evaluated the effects cooking shows have on food preferences for side dish, entrée and dessert options before and after viewing each show and by type of show viewed.
Participants were selected from students at California State University, Long Beach through convenience sampling. Willing participants completed two online surveys, each containing a different television cooking show episode along with an array of food images to select from. The cooking show episodes and the food images used in the survey were categorized as healthy or less healthy based on the nutrient profiling system, Model WXYfm.
Fifty-nine and 56 survey responses were included in the final analysis of the healthy and unhealthy cooking show, respectively. Food preferences were determined through the selection of food images in the surveys and analyzed using Chi-square tests. The results of this study show that television cooking shows promoting healthy and unhealthy foods have the potential to impact food preferences, particularly due to food exposure. Significant differences were found for five out of the nine hypotheses.
Książki na temat "Food preferences"
MacFie, H. J. H., i D. M. H. Thomson, red. Measurement of Food Preferences. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2171-6.
Pełny tekst źródłaH, MacFie H. J., i Thomson D. M. H, red. Measurement of food preferences. Gaithersburg, Md: Aspen, 1999.
Znajdź pełny tekst źródłaH, MacFie H. J., i Thomson D. M. H, red. Measurement of food preferences. London: Blackie Academic, 1994.
Znajdź pełny tekst źródłaAmerican Institute of Food Distribution., red. Facts in food consumption. Fair Lawn, NJ (28-12 Broadway, Fair Lawn 07410): Food Institute, 1985.
Znajdź pełny tekst źródłaM, Macbeth Helen, red. Food preferences and taste: Continuity and change. Providence, RI: Berghahn Books, 1997.
Znajdź pełny tekst źródłaPollan, Michael. Dilemat ha-shefaʻ. Ben Shemen: Modan, 2009.
Znajdź pełny tekst źródłaN, Hughes R., red. Diet selection: An interdisciplinary approach to foraging behaviour. Oxford: Blackwell Scientific Publications, 1993.
Znajdź pełny tekst źródłaLes intermittents du bio: Pour une sociologie pragmatique des choix alimentaires émergents. Paris: Maison des sciences de l'homme, 2008.
Znajdź pełny tekst źródłaShelowitz, Holly Ann. Food. Racine, Wis: Western Pub. Co., 1995.
Znajdź pełny tekst źródłaFreud, Jonah. Onze smaak: Wat Nederlanders eten en drinken : een overzicht in woord en beeld. Warnsveld: Terra, 2004.
Znajdź pełny tekst źródłaCzęści książek na temat "Food preferences"
Voytyuk, Mariya. "Food Preferences". W Encyclopedia of Evolutionary Psychological Science, 1–6. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-16999-6_2943-1.
Pełny tekst źródłaVoytyuk, Mariya. "Food Preferences". W Encyclopedia of Evolutionary Psychological Science, 3180–85. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-319-19650-3_2943.
Pełny tekst źródłaShepherd, R., i P. Sparks. "Modelling food choice". W Measurement of Food Preferences, 202–26. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2171-6_8.
Pełny tekst źródłaSaghazadeh, Amene, Reza Khaksar, Maryam Mahmoudi i Nima Rezaei. "Intuition and Food Preferences". W Biophysics and Neurophysiology of the Sixth Sense, 305–13. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-10620-1_27.
Pełny tekst źródłaRach, Ruth, i Brian Hill. "Food and Other Preferences". W Breakthrough German 2, 1–16. London: Macmillan Education UK, 1998. http://dx.doi.org/10.1007/978-1-349-26501-5_1.
Pełny tekst źródłaPrescott, J. "Development of Food Preferences". W Handbook of Eating and Drinking, 199–217. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-14504-0_24.
Pełny tekst źródłaPrescott, J. "Development of Food Preferences". W Handbook of Eating and Drinking, 1–19. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-319-75388-1_24-1.
Pełny tekst źródłaPrescott, J. "Development of Food Preferences". W Handbook of Eating and Drinking, 1–19. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-319-75388-1_24-2.
Pełny tekst źródłaLyman, Bernard. "Long-term Food Preferences". W A Psychology of Food, 13–33. Dordrecht: Springer Netherlands, 1989. http://dx.doi.org/10.1007/978-94-011-7033-8_2.
Pełny tekst źródłaLyman, Bernard. "Fluctuations in Food Preferences". W A Psychology of Food, 34–43. Dordrecht: Springer Netherlands, 1989. http://dx.doi.org/10.1007/978-94-011-7033-8_3.
Pełny tekst źródłaStreszczenia konferencji na temat "Food preferences"
Metwally, Ahmed A., Ariel K. Leong, Aman Desai, Anvith Nagarjuna, Dalia Perelman i Michael Snyder. "Learning Personal Food Preferences via Food Logs Embedding". W 2021 IEEE International Conference on Bioinformatics and Biomedicine (BIBM). IEEE, 2021. http://dx.doi.org/10.1109/bibm52615.2021.9669643.
Pełny tekst źródłaSafitri Sitorus, Jessy, i Agus Rahayu. "Food Supply Chain: Consumer Preferences". W 2016 Global Conference on Business, Management and Entrepreneurship. Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/gcbme-16.2016.41.
Pełny tekst źródłaRomaputri Andilolo, Imanuella, i Ikma Citra Ranteallo. "Food Supply Chain: Consumer Preferences". W 2016 Global Conference on Business, Management and Entrepreneurship. Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/gcbme-16.2016.42.
Pełny tekst źródłaPugsee, Pakawan, i Monsinee Niyomvanich. "Comment analysis for food recipe preferences". W 2015 12th International Conference on Electrical Engineering/Electronics, Computer, Telecommunications and Information Technology (ECTI-CON). IEEE, 2015. http://dx.doi.org/10.1109/ecticon.2015.7207119.
Pełny tekst źródłaAsani, Elham, Hamed Vahdatnejad, Saeed Hosseinabadi i Javad Sadri. "Extracting User's Food Preferences by Sentiment Analysis". W 2020 8th Iranian Joint Congress on Fuzzy and intelligent Systems (CFIS). IEEE, 2020. http://dx.doi.org/10.1109/cfis49607.2020.9238725.
Pełny tekst źródłaSunaryo, Nonny Aji, I. Nyoman Darma Putra i Made Heny Urmila Dewi. "Food Souvenirs Preferences by Domestic Tourists-Indonesia". W 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/assehr.k.200218.008.
Pełny tekst źródłaHowell, Patrick D., Layla D. Martin, Hesamoddin Salehian, Chul Lee, Kyler M. Eastman i Joohyun Kim. "Analyzing Taste Preferences From Crowdsourced Food Entries". W DH '16: Digital Health 2016. New York, NY, USA: ACM, 2016. http://dx.doi.org/10.1145/2896338.2896358.
Pełny tekst źródłaKosaka, Takayuki, i Takuya Iwamoto. "Serious dietary education system for changing food preferences "food practice shooter"". W VRIC 2013: Virtual Reality International Conference - Laval Virtual. New York, NY, USA: ACM, 2013. http://dx.doi.org/10.1145/2466816.2466841.
Pełny tekst źródłaWagner, Claudia, Philipp Singer i Markus Strohmaier. "Spatial and temporal patterns of online food preferences". W the 23rd International Conference. New York, New York, USA: ACM Press, 2014. http://dx.doi.org/10.1145/2567948.2576951.
Pełny tekst źródłaSmolík, Josef. "Lokální, regionální nebo zahraniční? Preference potravin obyvatel Jihomoravského kraje". W XXV. mezinárodní kolokvium o regionálních vědách. Brno: Masaryk University Press, 2022. http://dx.doi.org/10.5817/cz.muni.p280-0068-2022-29.
Pełny tekst źródłaRaporty organizacyjne na temat "Food preferences"
Brownback, Andy, Alex Imas i Michael Kuhn. Time Preferences and Food Choice. Cambridge, MA: National Bureau of Economic Research, wrzesień 2023. http://dx.doi.org/10.3386/w31726.
Pełny tekst źródłafor Social Science, Advisory Commitee. The impact of climate change on consumer food behaviours: Identification of potential trends and impacts. Food Standards Agency, lipiec 2022. http://dx.doi.org/10.46756/sci.fsa.icl350.
Pełny tekst źródłavan Hensbergen, Hester. Nature Knows Best? Naturalness in the Ultra-Processed Foods Debate. TABLE, czerwiec 2024. http://dx.doi.org/10.56661/f76228c7.
Pełny tekst źródłaTop, Jan, Mariëlle Timmer i Lorijn van Rooijen. Consumer preference attributes for alternative food products. Wageningen: Wageningen Food & Biobased Research, 2023. http://dx.doi.org/10.18174/587331.
Pełny tekst źródłaStadnyk, Vаlentyna, Pavlo Izhevskiy, Nila Khrushch, Sergii Lysenko, Galyna Sokoliuk i Tetjana Tomalja. Strategic priorities of innovation and investment development of the Ukraine's economy industrial sector. [б. в.], październik 2020. http://dx.doi.org/10.31812/123456789/4471.
Pełny tekst źródłaHoy, Michael D. Herons and Egrets. U.S. Department of Agriculture, Animal and Plant Health Inspection Service, sierpień 2017. http://dx.doi.org/10.32747/2017.7208742.ws.
Pełny tekst źródłaBrice, Jeremy. Investment, power and protein in sub-Saharan Africa. Redaktor Tara Garnett. TABLE, październik 2022. http://dx.doi.org/10.56661/d8817170.
Pełny tekst źródłaCao, Shoufeng, Uwe Dulleck, Warwick Powell, Charles Turner-Morris, Valeri Natanelov i Marcus Foth. BeefLedger blockchain-credentialed beef exports to China: Early consumer insights. Queensland University of Technology, maj 2020. http://dx.doi.org/10.5204/rep.eprints.200267.
Pełny tekst źródłaAtkin, David, Eve Colson-Sihra i Moses Shayo. How Do We Choose Our Identity? A Revealed Preference Approach Using Food Consumption. Cambridge, MA: National Bureau of Economic Research, marzec 2019. http://dx.doi.org/10.3386/w25693.
Pełny tekst źródłaProvenza, Frederick, Avi Perevolotsky i Nissim Silanikove. Consumption of Tannin-Rich Forage by Ruminants: From Mechanism to Improved Performance. United States Department of Agriculture, kwiecień 2000. http://dx.doi.org/10.32747/2000.7695840.bard.
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