ArticleFoods (Basel, Switzerland)2026
A Comparison of Mere-Exposure, Flavor-Flavor and Flavor-Nutrient Learning Strategies in Enhancing Legume Preferences in an Adult Sample.
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.
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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.
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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 (
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