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Social Sciences and Humanities

D-Index
48
Citations
9755
World Ranking
3143
National Ranking
1520

Overview

Armand V. Cardello is affiliated with the United States Department of the Army in the United States. Their research contributions focus primarily on the intersection of sensory analysis, consumer behavior, and food quality within the scope of agricultural and biological sciences and environmental science.

Their work encompasses several specific fields of study, including:

  • Food Science
  • Ecology
  • Sensory Systems
  • Plant Science
  • Marketing

Cardello's research topics reflect a focus on sensory analysis and statistical methods, agriculture sustainability and environmental impact, olfactory and sensory function studies, organic food and agriculture, color perception and design, wine industry and tourism, and consumer behavior in brand consumption and identification:

  • Sensory Analysis and Statistical Methods
  • Agriculture Sustainability and Environmental Impact
  • Olfactory and Sensory Function Studies
  • Organic Food and Agriculture
  • Color perception and design
  • Wine Industry and Tourism
  • Consumer Behavior in Brand Consumption and Identification

Cardello has published research extensively in the following venues:

  • Food Quality and Preference
  • Food Research International
  • Scholarworks (University of Massachusetts Amherst)
  • Foods
  • Science Talks

Among the recent papers authored or co-authored by Cardello are:

  • Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products (2022, Food Quality and Preference)
  • Consumer Preference Segments for Plant-Based Foods: The Role of Product Category (2022, Foods)

Frequent collaborative partners in their research include:

  • Sara R. Jaeger
  • David Jin
  • Fabien Llobell
  • Davide Giacalone
  • Christina M. Roigard

This network of collaborators has contributed to publications addressing various dimensions of sensory evaluation, consumer perception, and product preference, particularly in the context of plant-based and craft food products.

Best Publications

  • Consumer responses to an off-flavor in juice in the presence of specific health claims

    Hely Tuorila;Hely Tuorila;Armand V Cardello

  • Consumer expectations and their role in food acceptance

    A. V. Cardello

  • EFFECTS OF COLORANTS AND FLAVORANTS ON IDENTIFICATION, PERCEIVED FLAVOR INTENSITY, AND HEDONIC QUALITY OF FRUIT-FLAVORED BEVERAGES AND CAKE

    Cynthia N. DuBOSE;Armand V. Cardello;Owen Maller

  • Food quality: Relativity, context and consumer expectations

    Armand V. Cardello

  • EFFECTS OF DISCONFIRMED CONSUMER EXPECTATIONS ON FOOD ACCEPTABILITY

    A.V. Cardello;F.M. Sawyer

  • A labeled affective magnitude (LAM) scale for assessing food liking/disliking

    Howard G. Schutz;Armand V. Cardello

  • Consumer concerns and expectations about novel food processing technologies: effects on product liking.

    Armand V Cardello

  • Role of sensory and cognitive information in the enhancement of certainty and liking for novel and familiar foods.

    H. Tuorila;H.L. Meiselman;R. Bell;A.V. Cardello

  • Consumer perceptions of foods processed by innovative and emerging technologies: A conjoint analytic study

    Armand V. Cardello;Howard G. Schutz;Larry L. Lesher

  • "A pace not dictated by electrons": an empirical study of work without email

    Gloria Mark;Stephen Voida;Armand Cardello

  • Measuring emotional responses to foods and food names using questionnaires

    Armand V. Cardello;Herbert L. Meiselman;Howard G. Schutz;Caelli Craig

  • Predictors of food acceptance, consumption and satisfaction in specific eating situations

    Armand V Cardello;Howard Schutz;Chadwick Snow;Larry Lesher

  • Antecedents and consequences of expectations related to fat-free and regular-fat foods.

    Hely Tuorila;Armand V. Cardello;Larry L. Lesher

  • Development of EsSense25, a shorter version of the EsSense Profile®

    Michael A. Nestrud;Michael A. Nestrud;Herbert L. Meiselman;Silvia C. King;Larry L. Lesher

  • The role of the human senses in food acceptance

    Armand V. Cardello

  • Effect of expectations and the definition of product category on the acceptance of unfamiliar foods

    Hely M Tuorila;Herbert L Meiselman;Armand V Cardello;Larry L Lesher

  • Role of Consumer Expectancies in the Acceptance of Novel Foods

    Armand V. Cardello;Owen Maller;Helene Bloom Masor;Cindy Dubose

  • Predicting the Handle and Comfort of Military Clothing Fabrics from Sensory and Instrumental Data: Development and Application of New Psychophysical Methods:

    Armand V. Cardello;Carole Winterhalter;Howard G. Schutz

  • Attitudes of consumers toward military and other institutional foods

    Armand V. Cardello;Rick Bell;F.Matthew Kramer

  • Development and testing of a labeled magnitude scale of perceived satiety

    Armand V. Cardello;Howard G. Schutz;Larry L. Lesher;Ellen Merrill

  • Food appropriateness measures as an adjunct to consumer preference/acceptability evaluation

    Armand V. Cardello;Howard G. Schutz

  • Tastes of fifteen halide salts following water and NaCl: Anion and cation effects

    Claire Murphy;Armand V. Cardello;Joseph G. Brand;Joseph G. Brand

Frequent Co-Authors

Herbert L. Meiselman
Herbert L. Meiselman Herb Meiselman Training and Consulting
Hely Tuorila
Hely Tuorila University of Helsinki
Gloria Mark
Gloria Mark University of California, Irvine
Debra A. Zellner
Debra A. Zellner Montclair State University
Claire Murphy
Claire Murphy San Diego State University

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