Items where Author is "Lin, Chung-Ting"
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comfort food
Chang, Janet, Morrison, Alastair ORCID: 0000-0002-0754-1083 , Lin, Chung-Ting and Lin, Sean Hsin-Hung (2021) Exploring the emotions and well-being of food neophobic travelers in the consumption of comfort food. Food Quality and Preference, 96:104443. ISSN 0950-3293 (doi:https://doi.org/10.1016/j.foodqual.2021.104443)
emotions
Chang, Janet, Morrison, Alastair ORCID: 0000-0002-0754-1083 , Lin, Chung-Ting and Lin, Sean Hsin-Hung (2021) Exploring the emotions and well-being of food neophobic travelers in the consumption of comfort food. Food Quality and Preference, 96:104443. ISSN 0950-3293 (doi:https://doi.org/10.1016/j.foodqual.2021.104443)
food neophobic tendencies
Chang, Janet, Morrison, Alastair ORCID: 0000-0002-0754-1083 , Lin, Chung-Ting and Lin, Sean Hsin-Hung (2021) Exploring the emotions and well-being of food neophobic travelers in the consumption of comfort food. Food Quality and Preference, 96:104443. ISSN 0950-3293 (doi:https://doi.org/10.1016/j.foodqual.2021.104443)
international travel
Chang, Janet, Morrison, Alastair ORCID: 0000-0002-0754-1083 , Lin, Chung-Ting and Lin, Sean Hsin-Hung (2021) Exploring the emotions and well-being of food neophobic travelers in the consumption of comfort food. Food Quality and Preference, 96:104443. ISSN 0950-3293 (doi:https://doi.org/10.1016/j.foodqual.2021.104443)
perceived well-being
Chang, Janet, Morrison, Alastair ORCID: 0000-0002-0754-1083 , Lin, Chung-Ting and Lin, Sean Hsin-Hung (2021) Exploring the emotions and well-being of food neophobic travelers in the consumption of comfort food. Food Quality and Preference, 96:104443. ISSN 0950-3293 (doi:https://doi.org/10.1016/j.foodqual.2021.104443)
Taiwan
Chang, Janet, Morrison, Alastair ORCID: 0000-0002-0754-1083 , Lin, Chung-Ting and Lin, Sean Hsin-Hung (2021) Exploring the emotions and well-being of food neophobic travelers in the consumption of comfort food. Food Quality and Preference, 96:104443. ISSN 0950-3293 (doi:https://doi.org/10.1016/j.foodqual.2021.104443)