585 results on '"Moskowitz, Howard R."'
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2. The perfect is simply not good enough – Fifty years of innovating in the world of traditional foods
3. Commercial Product Design: Psychophysics, Systematics, and Emerging Opportunities
4. The Origin and Evolution of Human-Centered Food Product Research
5. Developing a novel screening tool to address pediatric COVID-19 vaccine hesitancy at point of care
6. Synthesizing the Mind Sets of Smokers, Former Smokers, and Never Smokers: What might they be thinking, hoping or fearing about their annual checkup with their PCP (Primary Care Physician)
7. Consumer-designed Features for the Labeling, Packaging, and Advertising of Insect-based Proteins. A Practical Application of the Design of Ideas
8. Enhancing consumer sensory science approach through augmented virtuality
9. “Are We There Yet?” Mind-Genomics and Data-Driven Personalized Health Plans
10. Scientific Psychophysics and the Commercially Oriented Study of Tomato Sauce
11. Commercial Product Design: Psychophysics, Systematics, and Emerging Opportunities
12. The Origin and Evolution of Human-Centered Food Product Research
13. Magnitude Estimation: Scientific Background and Use in Sensory Analysis
14. Consumer Evaluation and Optimization of Food Texture
15. RESPONSE SURFACE METHODOLOGY AND CONSUMER-DRIVEN PRODUCT OPTIMIZATION
16. MARKET FORCES
17. CATEGORY APPRAISAL AND INGREDIENT SEARCH
18. Evolving Conjoint Analysis: From Rational Features/Benefits to an Off-the-Shelf Marketing Database
19. ‘Mind genomics’: The experimental, inductive science of the ordinary, and its application to aspects of food and feeding
20. Decoding consumer perceptions of premium products with rule‐developing experimentation
21. Accelerating structured consumer‐driven package design
22. Renewable energy; tapping and typing the citizen's mind
23. Integrating science into web design: consumer‐driven web site optimization
24. Developing new corporate understanding of an existing product
25. Consumer centered “brand value” of foods: drivers and segmentation
26. Uncovering the mind-sets of consumers towards food safety messages
27. Psychophysics of Sweet and Fat Perception in Obesity: Problems, Solutions and New Perspectives
28. Individual Differences in Preferences: Sensory Segmentation as an Organizing Principle
29. The mind-set of teens towards food communications revealed by conjoint measurement and multi-food databases
30. Discrimination Testing and Product Decisions
31. People, products, texture
32. The Sweetness and Pleasantness of Sugars
33. SHOPPING EXPERIENCE - IMPUTING EMOTIONS TO DESCRIPTIONS OF THE FOOD.
34. Optimising the language of email survey invitations
35. The 21st Century Development of Products: Where Customer Guidance is Taking Us
36. List of Contributors
37. How High-level Consumer Research Can Create Low-caloric, Pleasurable Food Concepts, Products and Packages
38. Steps towards a consumer-driven ‘concept innovation machine’ for food and drink
39. The applications of conjoint analysis and their possible uses in Sensometrics
40. Contributor contact details
41. International Sensory Science
42. Sample Size N, or Number of Respondents
43. The Use and Caveats of Qualitative Research in the Decision-Making Process
44. Sensory Mythology
45. Contrasting R&D, Sensory Science, and Marketing Research Approaches
46. Asking Consumers to Rate Product Attributes
47. Consumer-Descriptive Data Relationships in Sensory Science
48. Use of References in Descriptive Analysis
49. Sample Issues in Consumer Testing
50. The Role of Sensory Science in the Coming Decade
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