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Food neophobia: Higher responsiveness to sensory properties but low engagement with foods generally

John Prescott, Sok L. Chheang, Sara R. Jaeger

Synergistic and antagonistic ingredient interactions as a sugar reduction strategy in chocolate milk

Helene Hopfer, Alden C. Riak, Robert F. Roberts, John E. Hayes, Gregory R. Ziegler

Effect of serving containers on the consumer acceptance of Doenjang stew

Ji-sun Hwang, Mina K. Kim​

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