{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,26]],"date-time":"2026-02-26T08:58:28Z","timestamp":1772096308828,"version":"3.50.1"},"reference-count":208,"publisher":"Walter de Gruyter GmbH","issue":"17","license":[{"start":{"date-parts":[[2024,10,29]],"date-time":"2024-10-29T00:00:00Z","timestamp":1730160000000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["J. Insects Food Feed"],"published-print":{"date-parts":[[2024,10,29]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    Meeting global targets for healthier and more sustainable diets calls for a substantial reduction of meat consumption in Western nations, especially red and processed meat. This requires a transition to the large-scale production, marketing, and adoption of alternative proteins. The current state of development of new plant- and insect-based foods holds good promise, but optimizing their sensory quality to the point where they can satisfactorily replace everyday meat-eating experiences remains a challenge, demanding a more consumer-oriented approach. This study investigated how Portuguese adults (\n                    <jats:inline-formula\/>\n                    , 18-40 years old, 50% female, regular meat eaters) perceived the sensory characteristics of seven Bolognese-style pasta sauces \u2013 made with 100% red meat (beef and pork), plant (soya beans or peas) or edible insect (house cricket or yellow mealworm larvae) protein \u2013 and how this affected their hedonic preferences for these products. Expectedly, the meat-based sauce was generally the most appreciated. Still, consumers liked all products slightly to moderately apart from mealworm mince. Sensory-mediated disgust affected the evaluations of some insect- and plant-based sauces, while others benefitted from formulations that enhanced savouriness and the prototypical attributes of a tomato pasta sauce. Moreover, the disconfirmation of positive sensory-affective judgements of \u2018meatiness\u2019 induced by mince-like texture cues penalized liking. High inter-individual variation in evaluations was observed. Distinct preferences for spiciness, for instance, moderated the effects of meat substitution on product liking, with over half of participants appreciating a mild or a spicy plant-based option more than the typical beef Bolognese. Sociodemographics, Beef Consumption, Healthy Eating Consciousness and Food Disgust Sensitivity were all important predictors of patterns of product liking, pointing out that the type of protein selected is just one of the many factors driving the acceptance of meat substitutes by consumers that can be leveraged by the food industry.\n                  <\/jats:p>","DOI":"10.1163\/23524588-00001221","type":"journal-article","created":{"date-parts":[[2024,10,29]],"date-time":"2024-10-29T00:36:34Z","timestamp":1730162194000},"page":"117-148","source":"Crossref","is-referenced-by-count":2,"title":["Consumer sensory profiling and liking of Bolognese-type sauces: how do insect and plant foods really fare against red meat?"],"prefix":"10.1163","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6443-8229","authenticated-orcid":true,"given":"A.I.","family":"de\u00a0Almeida\u00a0Costa","sequence":"first","affiliation":[{"name":"Cato\u0301lica-Lisbon School of Business & Economics, Universidade Cato\u0301lica Portuguesa, Palma de Cima, 1649-023 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2787-2795","authenticated-orcid":true,"given":"M.J.P.","family":"Monteiro","sequence":"additional","affiliation":[{"name":"CBQF \u2013 Centro de Biotecnologia e Qu\u0131\u0301mica Fina, Laborato\u0301rio Associado, Escola Superior de Biotecnologia, Universidade Cato\u0301lica Portuguesa, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5617-0979","authenticated-orcid":true,"given":"C.","family":"Maya","sequence":"additional","affiliation":[{"name":"Department of Nutrition, Exercise and Sports (NEXS), University of Copenhagen, 1958 Frederiksberg C, Denmark"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4420-5385","authenticated-orcid":true,"given":"C.","family":"Rocha","sequence":"additional","affiliation":[{"name":"Sense Test, Lda, Rua Zeferino Costa, 341, 4400-345 Vila Nova de Gaia, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0009-0005-9224-7522","authenticated-orcid":true,"given":"B.F.","family":"Faria","sequence":"additional","affiliation":[{"name":"Cato\u0301lica-Lisbon School of Business & Economics, Universidade Cato\u0301lica Portuguesa, Palma de Cima, 1649-023 Lisboa, Portugal"},{"name":"CBQF \u2013 Centro de Biotecnologia e Qu\u0131\u0301mica Fina, Laborato\u0301rio Associado, Escola Superior de Biotecnologia, Universidade Cato\u0301lica Portuguesa, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4783-4489","authenticated-orcid":true,"given":"R.C.","family":"Lima","sequence":"additional","affiliation":[{"name":"Sense Test, Lda, Rua Zeferino Costa, 341, 4400-345 Vila Nova de Gaia, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4590-7533","authenticated-orcid":true,"given":"L.M.","family":"Cunha","sequence":"additional","affiliation":[{"name":"GreenUPorto\/Inov4Agro, DGAOT, Faculdade de Cie\u0302ncias da Universidade do Porto, Rua da Agra\u0301ria, 747, 4485-646 Vila do Conde, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9733-9523","authenticated-orcid":true,"given":"N.","family":"Roos","sequence":"additional","affiliation":[{"name":"Department of Nutrition, Exercise and Sports (NEXS), University of Copenhagen, 1958 Frederiksberg C, Denmark"}]}],"member":"374","reference":[{"key":"R000001","series-title":"The Journal of General Psychology","first-page":"201","article-title":"Do men have stronger preferences for hot, unusual, and unfamiliar foods?","volume":"118","author":"Alley, T.R.","unstructured":"Alley, T.R. and Burroughs, W.J., 1991. Do men have stronger preferences for hot, unusual, and unfamiliar foods? The Journal of General Psychology 118: 201-214. https:\/\/doi.org\/10.1080\/00221309.1991.9917781"},{"key":"R000002","series-title":"Food Quality and Preference","first-page":"411","article-title":"Does food disgust sensitivity influence eating behaviour? Experimental validation of the Food Disgust Scale","volume":"68","author":"Ammann, J.","unstructured":"Ammann, J., Hartmann, C. and Siegrist, M., 2018. Does food disgust sensitivity influence eating behaviour? Experimental validation of the Food Disgust Scale. Food Quality and Preference 68: 411-414. https:\/\/doi.org\/10.1016\/j.foodqual.2017.12.013"},{"key":"R000003","series-title":"Food Policy","first-page":"74","article-title":"Should we stop meating like this? Reducing meat consumption through substitution","volume":"65","author":"Apostolidis, C.","unstructured":"Apostolidis, C. and McLeay, F., 2016. Should we stop meating like this? Reducing meat consumption through substitution. Food Policy 65: 74-89. https:\/\/doi.org\/10.1016\/j.foodpol.2016.11.002"},{"key":"R000004","series-title":"Food Quality and Preference","first-page":"417","article-title":"Comparison of two sensory profiling techniques based on consumer perception","volume":"21","author":"Ares, G.","unstructured":"Ares, G., Deliza, R., Barreiro, C., Gime\u0301nez, A. and Ga\u0301mbaro, A., 2010. Comparison of two sensory profiling techniques based on consumer perception. Food Quality and Preference 21: 417-426. https:\/\/doi.org\/10.1016\/j.foodqual.2009.10.006"},{"key":"R000005","series-title":"Journal of Food Science","first-page":"781","article-title":"Consumer attitudes toward entomophagy before and after evaluating cricket (Acheta domesticus)-based protein powders","volume":"85","author":"Barton, A.","unstructured":"Barton, A., Richardson, C.D. and McSweeney, M.B., 2020. Consumer attitudes toward entomophagy before and after evaluating cricket (Acheta domesticus)-based protein powders. Journal of Food Science 85: 781-788. https:\/\/doi.org\/10.1111\/1750-3841.15043"},{"key":"R000006","series-title":"Journal of the Science of Food and Agriculture","first-page":"3261","article-title":"Italian and Spanish commercial tomato sauces for pasta dressing: study of sensory and head-space profiles by Flash Profiling and solid-phase microextraction-gas chomatography-mass spectrometry","volume":"97","author":"Bendini, A.","unstructured":"Bendini, A., Vallverdu\u0301-Queralt, A., Valli, E., Palagano, R., Lamuela-Raventos, R.M. and Toschi, T.G., 2017. Italian and Spanish commercial tomato sauces for pasta dressing: study of sensory and head-space profiles by Flash Profiling and solid-phase microextraction-gas chomatography-mass spectrometry. Journal of the Science of Food and Agriculture 97: 3261-3267. https:\/\/doi.org\/10.1002\/jsfa.8174"},{"key":"R000007","series-title":"Journal of Insects as Food and Feed","first-page":"353","article-title":"Edible insects as foods: mapping scientific publications and product launches in the global market (1996-2021)","volume":"9","author":"Boukid, F.","unstructured":"Boukid, F., Sogari, G. and Rosell, C.M., 2023. Edible insects as foods: mapping scientific publications and product launches in the global market (1996-2021). Journal of Insects as Food and Feed 9: 353-368. https:\/\/doi.org\/10.3920\/JIFF2022.0060"},{"key":"R000008","series-title":"Frontiers in Sustainable Food Systems","article-title":"A survey of consumer perceptions of plant-based and clean meat in the USA, India, and China","volume":"3","author":"Bryant, C.","unstructured":"Bryant, C., Szejda, K., Parekh, N., Deshpande, V. and Tse, B., 2019. A survey of consumer perceptions of plant-based and clean meat in the USA, India, and China. Frontiers in Sustainable Food Systems 3: 11. http:\/\/doi.org\/10.3389\/fsufs.2019.00011"},{"key":"R000009","series-title":"Food Quality and Preference","first-page":"237","article-title":"Consumer acceptance of insect-based alternative meat products in Western countries","volume":"52","author":"Caparros Megido, R.","unstructured":"Caparros Megido, R., Gierts, C., Blecker, C., Brostaux, Y., Haubruge, E\u0301., Alabi, T. and Francis, F., 2016. Consumer acceptance of insect-based alternative meat products in Western countries. Food Quality and Preference 52: 237-243. https:\/\/doi.org\/10.1016\/j.foodqual.2016.05.004"},{"key":"R000010","series-title":"Applied Economic Perspectives and Policy","first-page":"86","article-title":"Do plant-based and blend meat alternatives taste like meat? A combined sensory and choice experiment study","volume":"45","author":"Caputo, V.","unstructured":"Caputo, V., Sogari, G. and Van Loo, E.J., 2023. Do plant-based and blend meat alternatives taste like meat? A combined sensory and choice experiment study. Applied Economic Perspectives and Policy 45: 86-105. https:\/\/doi.org\/10.1002\/aepp.13247"},{"key":"R000011","series-title":"Korean Journal for Food Science of Animal Resources","first-page":"617","article-title":"Optimization of replacing pork meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters","volume":"37","author":"Choi, Y.S.","unstructured":"Choi, Y.S., Kim, T.K., Choi, H.D., Park, J.D., Sung, J.M., Jeon, K.H., Paik, H.D. and Kim, Y.B., 2017. Optimization of replacing pork meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters. Korean Journal for Food Science of Animal Resources 37: 617-625. http:\/\/doi.org\/10.5851\/kosfa.2017.37.5.617"},{"key":"R000012","series-title":"Appetite","article-title":"The multidimensional nature of food neophobia","volume":"162","author":"C\u0327\u0131nar, C\u0327.","unstructured":"C\u0327\u0131nar, C\u0327., Karinen, A.K. and Tybur, J.M., 2021. The multidimensional nature of food neophobia. Appetite 162: 105177. https:\/\/doi.org\/10.1016\/j.appet.2021.105177"},{"key":"R000013","unstructured":"Conso\u0301rcio IAN-AF, 2017. Inadequac\u0327a\u0303o do consume de carnes vermelhas e processadas, por grupo eta\u0301rio e sexo. Available at: https:\/\/www.ian-af.up.pt\/inadequa-consumo-carnes-vermelhas-processadas-grupo-et-rio-sexo"},{"key":"R000014","series-title":"Food Quality and Preference","article-title":"Sensory acceptability of new plant protein meat substitutes","volume":"98","author":"Cordelle, S.","unstructured":"Cordelle, S., Redl, A. and Schlich, P., 2022. Sensory acceptability of new plant protein meat substitutes. Food Quality and Preference 98: 104508. https:\/\/doi.org\/10.1016\/j.foodqual.2021.104508"},{"key":"R000015","series-title":"Foods","article-title":"Historical Wines of Portugal: the classification, consumer associations and marketing implications","volume":"10","author":"Costa, A.I.A.","unstructured":"Costa, A.I.A., Marano-Marcolini, C., Malfeito-Ferreira, M. and Loureiro, V., 2021. Historical Wines of Portugal: the classification, consumer associations and marketing implications. Foods 10: 979. https:\/\/doi.org\/10.3390\/foods10050979"},{"key":"R000016","series-title":"Reference module in food science","article-title":"Food product introduction failure: reasons and remedies","author":"Costa, A.I.A.","unstructured":"Costa, A.I.A. and Monteiro, M.J.P., 2018. Food product introduction failure: reasons and remedies. In: Reference module in food science. Elsevier, Amsterdam, the Netherlands. https:\/\/doi.org\/10.1016\/B978-0-08-100596-5.21405-4"},{"key":"R000017","series-title":"International Journal of Behavioral Medicine","article-title":"Off the couch, into the kitchen: leveraging personal norms to promote home cooking and healthy eating","volume":"25","author":"Costa, A.I.A.","unstructured":"Costa, A.I.A. and Sima\u0303o, C., 2018. Off the couch, into the kitchen: leveraging personal norms to promote home cooking and healthy eating. International Journal of Behavioral Medicine 25: S178. https:\/\/doi.org\/10.1007\/s12529-018-9740-1"},{"key":"R000018","series-title":"Appetite","article-title":"Food neophobia and the evaluation of novel foods in adults; the Sensory, Emotional, Association (SEA) model of the decision to taste a novel food","volume":"168","author":"Coulthard, H.","unstructured":"Coulthard, H., Aldridge, V. and Fox, G., 2022. 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Developmental differences in sensory decision making involved in deciding to try a novel fruit. British Journal of Health Psychology 17: 258-272. https:\/\/doi.org\/10.1111\/j.2044-8287.2011.02036.x"},{"key":"R000021","series-title":"Nutrients","article-title":"Replacement of meat with non-meat protein sources: a review of the drivers and inhibitors in developed countries","volume":"13","author":"Eckl, M.R.","unstructured":"Eckl, M.R., Biesbroek, S., van\u2019t Veer, P. and Geleijnse, J.M., 2021. Replacement of meat with non-meat protein sources: a review of the drivers and inhibitors in developed countries. Nutrients 13: 3602. https:\/\/doi.org\/10.3390\/nu13103602"},{"key":"R000022","series-title":"Food Quality and Preference","first-page":"233","article-title":"Consumer acceptance and appropriateness of meat substitutes in a meal context","volume":"22","author":"Elzerman, J.E.","unstructured":"Elzerman, J.E., Hoek, A.C., van Boekel, M.A.J.S. and Luning, P.A., 2011. Consumer acceptance and appropriateness of meat substitutes in a meal context. Food Quality and Preference 22: 233-240. https:\/\/doi.org\/10.1016\/j.foodqual.2010.10.006"},{"key":"R000023","series-title":"Food Quality and Preference","first-page":"56","article-title":"Appropriateness, acceptance and sensory preferences based on visual information: a web-based survey on meat substitutes in a meal context","volume":"42","author":"Elzerman, J.E.","unstructured":"Elzerman, J.E., Hoek, A.C., van Boekel, M.J.A.S. and Luning, P.A., 2015. Appropriateness, acceptance and sensory preferences based on visual information: a web-based survey on meat substitutes in a meal context. Food Quality and Preference 42: 56-65. https:\/\/doi.org\/10.1016\/j.foodqual.2015.01.010"},{"key":"R000024","series-title":"Food Quality and Preference","article-title":"Situational appropriateness of meat products, meat substitutes and meat alternatives as perceived by Dutch consumers","volume":"88","author":"Elzerman, J.E.","unstructured":"Elzerman, J.E., Keulemans, L., Sap, R. and Luning, P.A., 2021. Situational appropriateness of meat products, meat substitutes and meat alternatives as perceived by Dutch consumers. Food Quality and Preference 88: 104108. https:\/\/doi.org\/10.1016\/j.foodqual.2020.104108"},{"key":"R000025","series-title":"Insects","article-title":"Social representations of insects as food: An explorative-comparative study among Millennials and X-Generation consumers","volume":"11","author":"Fasanelli, R.","unstructured":"Fasanelli, R., Galli, I., Riverso, R. and Piscitelli, A., 2020. Social representations of insects as food: An explorative-comparative study among Millennials and X-Generation consumers. Insects 11: 656. https:\/\/doi.org\/10.3390\/insects11100656"},{"key":"R000026","series-title":"Appetite","first-page":"31","article-title":"Disgust sensitivity and meat consumption: a test of an emotivist account of moral vegetarianism","volume":"41","author":"Fessler, D.M.T.","unstructured":"Fessler, D.M.T., Arguello, A.P., Mekdara, J.M. and Macias, R., 2003. Disgust sensitivity and meat consumption: a test of an emotivist account of moral vegetarianism. Appetite 41: 31-41. https:\/\/doi.org\/10.1016\/S0195-6663(03)00037-0"},{"key":"R000027","series-title":"Foods","article-title":"Role of sensory evaluation in consumer acceptance of plant-based meat analogs and meat extenders: a scoping review","volume":"11","author":"Fiorentini, M.","unstructured":"Fiorentini, M., Kinchla, A.J. and Nolden, A.A., 2020. Role of sensory evaluation in consumer acceptance of plant-based meat analogs and meat extenders: a scoping review. Foods 11: 1334. https:\/\/doi.org\/10.3390\/foods9091334"},{"key":"R000028","series-title":"Foods","article-title":"Edible insects: Preliminary study about perceptions, attitudes, and knowledge on a sample of Portuguese citizens","volume":"10","author":"Florenc\u0327a, S.G.","unstructured":"Florenc\u0327a, S.G., Correia, P.M., Costa, C.A. and Guine\u0301, R.P., 2021. Edible insects: Preliminary study about perceptions, attitudes, and knowledge on a sample of Portuguese citizens. Foods 10: 709. https:\/\/doi.org\/10.3390\/foods10040709"},{"key":"R000029","series-title":"Current Opinion in Food Science","article-title":"Understanding barriers to consumption of plant-based foods and beverages: insights from sensory and consumer science","volume":"48","author":"Giacalone, D.","unstructured":"Giacalone, D., Clausen, M.P. and Jaeger, S.R., 2022. Understanding barriers to consumption of plant-based foods and beverages: insights from sensory and consumer science. Current Opinion in Food Science 48: 100919. https:\/\/doi.org\/10.1016\/j.cofs.2022.100919"},{"key":"R000030","series-title":"Food Quality and Preference","article-title":"Can flavour and texture defects of plant-based burger patties be mitigated by combining them with a bun and tomato sauce?","volume":"109","author":"Gonzalez-Estanol, K.","unstructured":"Gonzalez-Estanol, K., Orr, R.E., Hort, J. and Stieger, M., 2023. Can flavour and texture defects of plant-based burger patties be mitigated by combining them with a bun and tomato sauce? Food Quality and Preference 109: 104920. https:\/\/doi.org\/10.1016\/j.foodqual.2023.104920"},{"key":"R000031","series-title":"Appetite","first-page":"113","article-title":"Attached to meat? 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Trends in Food Science & Technology 91: 380-390. https:\/\/doi.org\/10.1016\/j.tifs.2019.07.046"},{"key":"R000033","series-title":"Food Quality and Preference","article-title":"Effect of information on consumers\u2019 sensory evaluation of beef, plant-based and hybrid beef burgers","volume":"96","author":"Grasso, S.","unstructured":"Grasso, S., Rondoni, A., Bari, R., Smith, R. and Mansilla, N., 2022. Effect of information on consumers\u2019 sensory evaluation of beef, plant-based and hybrid beef burgers. Food Quality and Preference 96: 104417. https:\/\/doi.org\/10.1016\/j.foodqual.2021.104417"},{"key":"R000034","series-title":"Food Chemistry","article-title":"New insights into the flavoring potential of cricket (Acheta domesticus) and mealworm (Tenebrio molitor) protein hydrolysates and their Maillard products","volume":"364","author":"Grossmann, K.K.","unstructured":"Grossmann, K.K., Merz, M., Appel, D., De Araujo, M.M. and Fischer, L., 2021. New insights into the flavoring potential of cricket (Acheta domesticus) and mealworm (Tenebrio molitor) protein hydrolysates and their Maillard products. Food Chemistry 364: 130336. https:\/\/doi.org\/10.1016\/j.foodchem.2021.130336"},{"key":"R000035","series-title":"Appetite","first-page":"449","article-title":"Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced","volume":"105","author":"Guinard, J.-X.","unstructured":"Guinard, J.-X., Myrdal Miller, A., Mills, K., Wong, T., Lee, S.M., Sirimuangmoon, C., Schaefer, S.E. and Drescher, G., 2016. Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced. Appetite 105: 449-459. https:\/\/doi.org\/10.1016\/j.appet.2016.06.018"},{"key":"R000036","series-title":"Appetite","article-title":"Desire to eat and intake of \u2018insect\u2019 containing food is increased by a written passage: the potential role of familiarity in the amelioration of novel food disgust","volume":"161","author":"Gumussoy, M.","unstructured":"Gumussoy, M., Macmillan, C., Bryant, S., Hunt, D.F. and Rogers, P.J., 2021. Desire to eat and intake of \u2018insect\u2019 containing food is increased by a written passage: the potential role of familiarity in the amelioration of novel food disgust. Appetite 161: 105088. https:\/\/doi.org\/10.1016\/j.appet.2020.105088"},{"key":"R000037","series-title":"Appetite","article-title":"It tastes OK, but I don\u2019t want to eat it: New insights into food disgust","volume":"188","author":"Gumussoy, M.","unstructured":"Gumussoy, M. and Rogers, P.J., 2023. It tastes OK, but I don\u2019t want to eat it: New insights into food disgust. Appetite 188: 106642. https:\/\/doi.org\/10.1016\/j.appet.2023.106642"},{"key":"R000038","series-title":"Personality and Individual Differences","first-page":"701","article-title":"Individual differences in sensitivity to disgust: a scale sampling seven domains of disgust elicitors","volume":"16","author":"Haidt, J.","unstructured":"Haidt, J., McCauley, C. and Rozin, P., 1994. Individual differences in sensitivity to disgust: a scale sampling seven domains of disgust elicitors. Personality and Individual Differences 16: 701-713. https:\/\/doi.org\/10.1016\/0191-8869(94)90212-7"},{"key":"R000039","series-title":"Appetite","first-page":"319","article-title":"Cooking and disgust sensitivity influence preference for attending insect-based food events","volume":"96","author":"Hamerman, E.J.","unstructured":"Hamerman, E.J., 2016. Cooking and disgust sensitivity influence preference for attending insect-based food events. Appetite 96: 319-326. https:\/\/doi.org\/10.1016\/j.appet.2015.09.029"},{"key":"R000040","series-title":"Food Quality and Preference","first-page":"38","article-title":"Development and validation of the Food Disgust Scale","volume":"63","author":"Hartmann, C.","unstructured":"Hartmann, C. and Siegrist, M., 2018. Development and validation of the Food Disgust Scale. Food Quality and Preference 63: 38-50. https:\/\/doi.org\/10.1016\/j.foodqual.2017.07.013"},{"key":"R000041","series-title":"Public Health Nutrition","first-page":"1487","article-title":"Snack frequency: associations with healthy and unhealthy food choices","volume":"16","author":"Hartmann, C.","unstructured":"Hartmann, C., Siegrist, M. and van\u00a0der Horst, K., 2013. Snack frequency: associations with healthy and unhealthy food choices. 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