Evidence map›Paper›PMID 42650578›Full record

ArticleFoods (Basel, Switzerland)2026

A Comparison of Mere-Exposure, Flavor-Flavor and Flavor-Nutrient Learning Strategies in Enhancing Legume Preferences in an Adult Sample.

Isabella Tao Jakobsen, Derek V Byrne, Barbara Vad Andersen

Abstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

3 authors.

Isabella Tao JakobsenFood Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8000 Aarhus, Denmark.
Derek V ByrneFood Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8000 Aarhus, Denmark.ORCID 0000-0001-6715-2306
Barbara Vad AndersenFood Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8000 Aarhus, Denmark.ORCID 0000-0002-3026-6649

Funding

Sino-Danish Centre for Education and Research 43415
6 · The paper itself

Abstract

Shifting dietary patterns is necessary to meet global environmental and health targets. Legumes represent a nutritious and viable protein source. Yet, consumption remains low among consumer groups due to low familiarity and inferior sensory perceptions. Sensory conditioning has proven effective in increasing acceptance of unfamiliar foods and may have applicability in shaping future legume preferences. The study compared Mere-Exposure, Flavor-Flavor and Flavor-Nutrient learning strategies in their effectiveness in increasing consumer preferences for legumes in a Danish adult sample (

Indexed as

consumereating behaviorlegumessensory learningsustainability

Identifiers

PMID42650578
PMCPMC13511802

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

None linked

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.