OLFACTORY PERFORMANCE AND ODOR LIKING ARE NEGATIVELY ASSOCIATED WITH FOOD NEOPHOBIA IN CHILDREN AGED BETWEEN 3 AND 9 YEARS

Co-creation, which actively involves consumers in product development, is increasingly used in the food industry to create personalized, innovative products.This approach is especially valuable when designing food for groups with specific dietary needs.

Publication Details

Published
2025-01-01
DOI
https://doi.org/10.30825/4.21-39.2025
Primary Topic
Sensory Analysis and Statistical Methods
Type
article
Field-Weighted Citation Impact
0.00

Funders

Controls
|||
ALL TIME
JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
article

OLFACTORY PERFORMANCE AND ODOR LIKING ARE NEGATIVELY ASSOCIATED WITH FOOD NEOPHOBIA IN CHILDREN AGED BETWEEN 3 AND 9 YEARS

Sensory Analysis and Statistical Methods
article

OLFACTORY PERFORMANCE AND ODOR LIKING ARE NEGATIVELY ASSOCIATED WITH FOOD NEOPHOBIA IN CHILDREN AGED BETWEEN 3 AND 9 YEARS

article en

Abstract

Co-creation, which actively involves consumers in product development, is increasingly used in the food industry to create personalized, innovative products.This approach is especially valuable when designing food for groups with specific dietary needs.

European Commission, FP7 Science in Society, EIT Food
Zero hunger
Openalex Percentile: Top 82%
Sensory Analysis and Statistical Methods
DOIOpen Access PDFOpenAlex
AI Navigator

Ask Laika to Summarize, Analyze, and Connect papers live on the map.

Summarize Papers & Methodologies

Extract key findings, datasets, and comparative methods across publications.

Benchmark Rankings & Visual Analytics

Rank top research institutions, authors, funders, topics, and journals by Field-Weighted Citation Impact (FWCI) and paper volume with instant charts.

Connect Distant Disciplines

Bridge topological clusters on the map to find hidden collaborative intersections.

OLFACTORY PERFORMANCE AND ODOR LIKING ARE NEGATIVELY ASSOCIATED WITH FOOD NEOPHOBIA IN CHILDREN AGED BETWEEN 3 AND 9 YEARS · (2025) | TGRS Research Map | TGRS