Consumer perception of sweeteners in yogurt by E. Crown, D. Rovai, C.M. Racette, D.M. Barbano, M.A. Drake

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Beyond the cow: Consumer perceptions and information impact on acceptance of precision fermentation-produced cheese in Germany by Sarah Kühl, Alina Schäfer, Christian Kircher, Clara Mehlhose

Subjects: “…Consumer acceptance…”
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Exploring the intention to consume whole vs processed edible insects: Insights from traditional and non-traditional entomophagy countries by Simone Mancini, Francesco Riccioli, Daylan Amelia Tzompa-Sosa, Roberta Moruzzo, Joachim Jietse Schouteten, Aijun Liu, Jie Li, Davide Menozzi, Giovanni Sogari

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Consumer’s willingness to try new microalgae-based food in Indonesia by A.S.H. Wahyuningtyas, Z. Abidin, W.D.R. Putri, Jaya Mahar Maligan, Gladys Oryz Berlian, Priskilah Febi Widya Ningrum

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Assessing consumer perceptions of sustainable packaging solutions by Marlenne X. Atta-Delgado, Gonzalo Velazquez, Jorge Welti-Chanes, J. Antonio Torres

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Current challenges, and potential solutions to increase acceptance and long-term consumption of cultured meat and edible insects – A review by Jia Wen Xanthe Lin, Narmatha Maran, Amanda JiaYing Lim, Siew Bee Ng, Pey Sze Teo

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Impact of Innovation on Consumers Liking and Willingness to Pay for Traditional Sausages by Żakowska-Biemans Sylwia, Sajdakowska Marta, Issanchou Sylvie

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What's the beef with gene editing? An investigation of factors influencing U.S. consumers’ acceptance of beef from gene-edited cattle by Jean A. Parrella, Holli R. Leggette, Peng Lu, Gary Wingenbach, Matt Baker, Elsa Murano

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The influence of nixtamalization on antioxidant capacity and Sensorial Attributes on Gluten Free Bread by Rosa María Mariscal-Moreno, Fátima Canelo Álvarez, Héctor Eduardo Martínez-Flores, Alfonso Topete Betancourt, Juan deDios Figueroa-Cárdenas

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Mopane worm (Gonimbrasia belina)—An exclusive African edible insect as human food—A comprehensive review by Shahida Anusha Siddiqui, Deepak Kumar Mahanta, Tanmaya Kumar Bhoi, Ali Ahmad, Ito Fernando

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Complete replacement of fishmeal with unconventional animal protein sources: A comparative study of the effects of use of mealworm, earthworm and zooplankton on growth parameters,... by Stefan M. Marjanović, Spasoje D. Belošević, Marko B. Stanković, Vojislav V. Banjac, Slađana M. Rakita, Jelena S. Vranković, Zoran Z. Marković

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A comprehensive review on strategies for replacing saturated fats in bakery products by Moumita Das, Arpita Das

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Evaluating consumers' acceptability of laser-labeled apple fruit by Durga Khadka, Martin J. Talavera, Eleni D. Pliakoni, Logan L. Britton, Londa Nwadike, Manreet S. Bhullar

Subjects: “…Consumer acceptance…”
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Comparative Study on the Incorporation of Lesser Mealworm ( Alphitobius diaperinus ) and House Cricket ( Acheta domesticus ) Powders into Shortbread Cookies: Effects on Physical, C... by Małgorzata Tańska, Joanna Browarek, Millena Ruszkowska, Aleksandra Purkiewicz

Subjects: “…consumer acceptance…”
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Development of Plant-Based Burgers with Partial Replacement of Texturized Soy Protein by <i>Agaricus bisporus</i>: Effects on Physicochemical and Sensory Properties by Géssica Hollweg, Pamela Cristiele Oliveira Trindade, Bibiana Alves dos Santos, Milena Padilha, Priscila Rossato Fracari, Sarita Correa Rosa, Alexandre José Cichoski, Paulo Cezar Bastianello Campagnol

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Exploring electric vehicle adoption in Indonesia using zero-shot aspect-based sentiment analysis by Sinung Adi Nugroho, Sunu Widianto

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Sustainable Protein Sources: Functional Analysis of <i>Tenebrio molitor</i> Hydrolysates and Attitudes of Consumers in Poland and Spain Toward Insect-Based Foods by Marcelina Maciejewska, Anna Dąbrowska, Marina Cano-Lamadrid

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Chemical, rheological and sensory characteristics of wheat bread enriched with chia (Salvia hispanica L.) seed gum by Rawdah M. Al-Ali, Orass T. Al-Ibresam, Sawsan A. Al-Hilifi, Anka Trajkovska Petkoska, Sameh A. Korma

Subjects: “…Sensory profile, consumer acceptance…”
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What Is the Relationship Between Sensory Attributes Identified Using CATA (Check-All-That-Apply) Questionnaire and Consumer Acceptance of Cookies Using Plant-Based Oils? by Juyoun Lee, Seyoung Ju

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Californian Schoolchildren’s Acceptance of and Preference for Pomegranate Compared to Two Lunch Fruit Standards by John M. Chater, Carla R. Lyder, Craig M. Pulsipher, Zhenyu Jia, Mary Lu Arpaia, Donald J. Merhaut

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