Food Quality and Preference 

TL;DR: A review of the state-of-the-art in texture research can be found in this article, where the authors define the components of complex textural characteristics, develop an understanding of the perceptual interplay among texture parameters and between textural and other modalities, explore the breakdown pathways in the mouth for various food categories, and repeat earlier studies on consumer attitudes and preferences in the context of 21st century cultures and lifestyles.

TL;DR: In this paper, it was shown that past behaviour, habit and hedonic appreciation are usually better predictors of actual food choice behavior than psychological constructs like attitudes and intentions, which should lead to a rethinking of the methods used in sensory and consumer research.

TL;DR: In this paper, food-related personal traits are suspected of playing a moderating role in influencing personal food choice, which in turn influence the subsequent purchase intentions, and the results vindicate the use of Ajzen's Theory of Planned Behavior (TPB) in explaining the consumer's organic foods choice behavior.

TL;DR: In this paper, a multivariate probit model is specified and estimated to test the simultaneous impact of socio-demographic, cognitive and attitudinal factors on consumer acceptance of functional foods.

TL;DR: In this paper, a method for assessing the uncertainty of the individual bilinear model parameters from two-block regression modelling by multivariate partial least squares regression (PLSR) is presented.