Consumers' Expectations of Liking, Emotional, Conceptual and Sustainability Characteristics of Dairy, Plant‐Based and Sustainable Yoghurts von Jaeger, S. R., Chheang, S. L., Llobell, F., Cardello, A. V.

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Importance of Taste and Other Product Factors to Consumer Interest in Nutraceutical Products: Civilian and Military Comparisons von Cardello, A.V, Schutz, H.G

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Role of sensory and cognitive information in the enhancement of certainty and liking for novel and familiar foods von TUORILA, H, MEISELMAN, H. L, BELL, R, CARDELLO, A. V, JOHNSON, W

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EFFECTS OF DISCONFIRMED CONSUMER EXPECTATIONS ON FOOD ACCEPTABILITY von CARDELLO, A.V., SAWYER, F.M.

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Antecedents and Consequences of Expectations Related to Fat-free and Regular-fat Foods von Tuorila, Hely, Cardello, Armand V., Lesher, Larry L.

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A comparison between liking ratings obtained under laboratory and field conditions: the role of choice von de Graaf, Cees, Cardello, Armand V., Matthew Kramer, F., Lesher, Larry L., Meiselman, Herbert L., Schutz, Howard G.

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The development of a perceived satiety index for military rations von Merrill, E.P., Cardello, A.V., Kramer, F.M., Lesher, L.L., Schutz, H.G.

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Predictors of food acceptance, consumption and satisfaction in specific eating situations von Cardello, Armand V, Schutz, Howard, Snow, Chadwick, Lesher, Larry

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Textural Optimization of Shelf‐Stable Bread: Effects of Glycerol Content and Dough‐Forming Technique von Barrett, A. H., Cardello, A. V., Mair, L., Maguire, P., Lesher, L. L., Richardson, M., Briggs, J., Taub, I. A.

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Consumer evaluation of the sensory properties of fish von Sawyer, F.M. (Univ. of Massachusetts, Amherst, MA), Cardello, A.V, Prell, P.A

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Consumer concerns and expectations about novel food processing technologies: effects on product liking von Cardello, Armand V

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Attitudes of consumers toward military and other institutional foods von Cardello, Armand V., Bell, Rick, Kramer, F.Matthew

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Consumer responses to an off-flavor in juice in the presence of specific health claims von Tuorila, Hely, Cardello, Armand V

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Development and testing of a labeled magnitude scale of perceived satiety von Cardello, Armand V., Schutz, Howard G., Lesher, Larry L., Merrill, Ellen

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Consumer Acceptance of Foods Lower in Sodium von ADAMS, SIMONE O, MALLER, OWEN, CARDELLO, ARMAND V

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A LABELED AFFECTIVE MAGNITUDE (LAM) SCALE FOR ASSESSING FOOD LIKING/DISLIKING von SCHUTZ, HOWARD G., CARDELLO, ARMAND V.

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Role of Sensory and Cognitive Information in the Enhancement of Certainty and Linking for Novel and Familiar Foods von Tuorila, H., Meiselman, H.L., Bell, R., Cardello, A.V., Johnson, W.

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CELLULARITY, MECHANICAL FAILURE, AND TEXTURAL PERCEPTION OF CORN MEAL EXTRUDATES von BARRETT, ANN H., CARDELLO, ARMAND V., LESHER, LARRY L., TAUB, IRWIN A.

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Sensory and instrumental evaluation of snapper and rockfish species von Sawyer, F.M, Cardello, A.V, Prell, P.A, Johnson, E.A, Segars, R.A, Maller, O, Kapsalis, J

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Tastes of salts and acids on circumvallate papillae and anterior tongue von Sandick, B, Cardello, A.V

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