ArticleFoods (Basel, Switzerland)2022
Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
16 citing papers in PubMed.
- A Comparison of Mere-Exposure, Flavor-Flavor and Flavor-Nutrient Learning Strategies in Enhancing Legume Preferences in an Adult Sample.Foods (Basel, Switzerland) · 2026Article
- Linking Structural and Mechanical Properties to Multimodal Sensory Perception of Fibrousness in Plant-Based Meat Analogs.Journal of texture studies · 2026Article
- Modeling the relationship between sensory attributes and liking using generalized additive mixed models: a case study of plant-based meat alternatives.NPJ science of food · 2026Article
- Rethinking Plant Proteins: Innovations in Nutrition, Processing, and Food Development.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Review
- Development and Characterization of a Plant-Based Chicken Nugget Analogue Based on Extruded Sacha Inchi Cake, Textured Soy Protein, and Wheat Gluten.Molecules (Basel, Switzerland) · 2026Article
- The Rise of Plant-Based Proteins: Consumer Perception and Challenges.Food science & nutrition · 2026Review
- Sensory drivers of liking for plant-based meat alternatives: insights from check-all-that-apply with ideal profile integration.Food science and biotechnology · 2025Article
- Consumer Expectations for Cream Cheese: A Category Appraisal Study in the United Kingdom with Dairy and Plant-Based Variants in Various Flavours.Foods (Basel, Switzerland) · 2025Article
- Consumer perceptions of plant-based and mushroom-based jerky: A focus on texture, main ingredient and protein information, and willingness to pay.Current research in food science · 2025Article
- Physicochemical and sensory characterization of raw tuna muscle for plant-based fish analogs development purposes.Heliyon · 2024Article
- Current challenges of alternative proteins as future foods.NPJ science of food · 2024Review
- Investigation into the Sensory Properties of Plant-Based Eggs, as Well as Acceptance, Emotional Response, and Use.Foods (Basel, Switzerland) · 2024Article
- Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects.Foods (Basel, Switzerland) · 2024Review
- Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects.Foods (Basel, Switzerland) · 2023Review
- Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects.Foods (Basel, Switzerland) · 2023Review
- A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture.Foods (Basel, Switzerland) · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
Abstract
The prevalence of plant-based alternatives (PBAs) to meat in the marketplace has been increasing in recent years due to consumer demand. One of these plant-based products has aimed to mimic chicken products, specifically chicken nuggets. However, few sensory studies have been conducted on these products. The objective of this study is to evaluate the sensory properties, acceptability, and consumer perception of these PBAs. Participants (
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.