Recent publications:

The effect of postmortem processing treatments on quality attributes of raw Atlantic salmon (Salmo salar) measured by sensory and instrumental methods

Veiseth-Kent, E., Hildrum, K.I., Ofstad, R., Rørå, M.B., Lea, P., Rødbotten, M.,
in: Food Chemistry (2009), Volume 121, Issue 1, 1 July 2010, Pages 275-281
doi: 10.1016/j.foodchem.2009.12.009

Country-wise differences in perception of health-related messages in cereal-based food

Saba A., Vassallo M., Shepherd R., Lampila P., Arvola A., Dean M., Winkelmann M., Claupein E., and Lähteenmäki L.
Food Quality and Preference, Volume 21, Issue 4, June 2010, Pages 385-393
doi: 10.1016/j.foodqual.2009.09.007

Flow properties of oral contrast medium formulations depend on the temperature

Ekberg O, Stading M, Johansson D, Bülow M, Ekman S and Wendin K
Acta Radiologica, 2010, Vol 51 (4), 363-367
doi: 10.3109/02841851003645751

Molecular Gastronomy: A New Emerging Scientific Discipline

Peter Barham, Leif H. Skibsted, Wender L. P. Bredie, Michael Bom Frøst, Per Møller, Jens Risbo,Pia Snitkjær, Louise Mørch Mortensen
in: Chem. Rev.,
Volume 110, Issue 4, April 2010,Pages 2313–2365
DOI: 10.1021/cr900105w

The effect of fibre amount, energy level and viscosity of beverages containing oat fibre supplement on perceived satiety

Lyly M, Ohls N, Lähteenmäki L, Salmenkallio-Marttila M, Liukkonen KH, Karhunen L, Poutanen K
Food & Nutrition Research, 2010, 54: 2149
DOI: 10.3402/fnr.v54i0.2149

Relevance of season and nucleotide catabolism on changes in fillet quality during chilled storage of raw Atlantic salmon (Salmo salar L.)

Mørkøre T, Rødbotten M, Vogt G, Fjaera SO, Kristiansen IØ, Manseth E
in: Food Chemistry
Volume 119, Issue 4, 15 April 2010, Pages 1417-1425
doi:10.1016/j.foodchem.2009.09.022

A new approach to product set selection and segmentation in preference mapping

Bølling Johansen S, Hersleth M, Næs T
Food Quality and Preference
Volume 21, Issue 2, March 2010, Pages 188-196
doi:10.1016/j.foodqual.2009.05.007

Conventional and probiotic yoghurts differ in sensory porperties but not in consumers' preferences

Majchrzak D, Lahm B, Dürrschmid K
Journal of Sensory Studies, Published Online: Mar 19 2010 11:12AM
DOI: 10.1111/j.1745-459X.2009.00269.x

Perception of traditional food products in six European regions using free word association

Guerrero L, Claret A, Verbeke W, Enderli G, Zakowska-Biemans S, Vanhonacker F, Issanchou S, Sajdakowska M, Signe Granli B, Scalvedi L, Contel M, Hersleth M
Food Quality and Preference
Volume 21, Issue 2, March 2010, Pages 225-233
doi:10.1016/j.foodqual.2009.06.003

Expectations and surprise in a molecular gastronomic meal

Holler Mielby L, Bom Frøst M
Food Quality and Preference
Volume 21, Issue 2, March 2010, Pages 213-224
doi:10.1016/j.foodqual.2009.09.005

Relationship of pungency and leading flavour attributes in model food matrices – temporal aspects

Kostyra E, Baryłko-Pikielna N, Dąbrowska U
Food Quality and Preference
Volume 21, Issue 2, March 2010, Pages 197-206
doi:10.1016/j.foodqual.2009.03.007

Psychographic measures and sensory consumer tests: When emotional experience and feeling-based judgments account for preferences

Kergoat M, Giboreau A, Nicod H, Faye P, Diaz E, Beetschen MA, Gerritsen N, Meyer T
Food Quality and Preference
Volume 21, Issue 2, March 2010, Pages 178-187
doi:10.1016/j.foodqual.2009.06.006

Interventions to promote healthy eating habits: evaluation and recommendations

Trail WB, Shankar B, BrambilaMacias J, Bech-Larsen T, Aschemann-Witzel J, Strand M, Mazzocchi M, Capacci S, Verbeke W, Perez-Cueto F J A, D’Addesa D, Saba A, Turrini A, Niedzwiedzka B, Koziol-Kozakowska A,Kijowska V, Piorecka B, Infantes M, Wills J, Smillie L, Chalot F, Lyle D
Obesity Reviews. Published Online: 22 Feb 2010
doi: 10.1111/j.1467-789X.2010.00717.x

Sensory characteristics of different cod products

Sveinsdóttir K, Martinsdóttir E, Hyldig G, Sigurgísladóttir S:
Journal of Sensory Studies. 2010, 25 (2), 294-314
DOI: 10.1111/j.1745-459X.2009.00259.x

Evaluation of farmed cod products by a trained sensory panel and consumers in different test settings

Sveinsdóttir K, Martinsdóttir E, Þórsdóttir F, Schelvis R, Kole A, Þórsdóttir I:
Journal of Sensory Studies 2010, 25 (2), 280-293
DOI: 10.1111/j.1745-459X.2009.00257.x

Qualitative data analysis for an exploratory sensory study of Grechetto wine

Esti M., Gonzalez Airola R.L., Moneta E., Peparaio M., Sinesio F.
Anal. Chim. Acta., Volume 660, Issues 1-2, 15 February 2010, Pages 63-67
doi:10.1016/j.aca.2009.10.014

Acute Effects of Complexity in Aroma Composition on Satiation and Food Intake

Ruijschop RMAJ, Boelrijk AEM, Burgering MJM, de Graaf C, Westerterp-Plantenga MS
Chemical Senses 2010 35(2):91-100;
doi:10.1093/chemse/bjp086

Sensory Quality of Fresh French and Dutch Market Tomatoes: A Preference Mapping Study with Italian Consumers

Sinesio F, Cammareri M, Moneta E, Navez B, Peparaio M, Silvertand B, Causse M, Grandillo S
Journal Food Science 2010, 75(1), S55-S67.
doi: 10.1111/j.1750-3841.2009.01424.x

Acceptance of calorie-reduced yoghurt: Effects of sensory characteristics and product information

Bølling Johansen S, Næs T, Øyaas J, Hersleth M:
Food Quality and Preference
Volume 21, Issue 1, Januar 2010, Pages 13-21
doi:10.1016/j.foodqual.2009.07.003

Impact of health-related claims on the perception of other product attributes

Lähteenmäki L, Lampila P, Grunert K, Boztug Y, Ueland Ø, Åström A, Martinsdóttir E:
Food Policy. Published Online Mars 2010
doi: 10.1016/j.foodpol.2009.12.007

Sensory attributes of haddock balls affected by added fish protein isolate and frozen storage

Shavliko GR, Arason S, Thorkelsson G, Sveinsdóttir K, Martinsdóttir E:
Journal of Sensory Studies. Published Online January 2010
DOI: 10.1111/j.1745-459X.2009.00260.x

A new research platform to contribute to the pleasure of eating and healthy food behaviors through academic and applied Food and Hospitality research

Giboreau A, Fleury H
Food Quality and Preference,
Volume 20, Issue 8, December 2009, Pages 533-536
doi:10.1016/j.foodqual.2009.05.002

Meat quality of lamb: Pre-slaughter fattening on cultivated or mountain range pastures

Lind V, Berg J, Eik LO, Mølmann J, Haugland E, Jørgensen M, Hersleth M
in: Meat Science,
Volume 83, Issue 4, December 2009: 706-712.
doi:10.1016/j.meatsci.2009.08.008

Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity

N. Pineau, P. Schlich, S. Cordelle, C. Mathonnière, S. Issanchou, A. Imbert, M. Rogeaux, P. Etiévant, E. Köster
Food Quality and Preference
Volume 20, Issue 7, October 2009, Pages 490-499
doi:10.1016/j.foodqual.2009.04.006

Sensory shelf life determination of a processed meat product ‘rullepølse’ and microbial metabolites as potential indicators

Stolzenbach, S., Leisner, J. J. & Byrne, D. V. (2009).
Meat Science
Volume 83, Issue 2, October 2009, Pages 285-292
doi: 10.1016/j.meatsci.2009.05.011

Perception of health claims among Nordic consumers

Grunert K G, Lähteenmäki L, Boztug Y, Martinsdóttir E, Ueland Ø, Åström A, Lampila P
in: Journal of Consumer Policy
Vol. 32, No: 3, September 2009, 269-287
doi-link: 10.1007/s10603-009-9110-0

Use of a test of perceived authenticity to trigger affective responses when testing food

Isabelle Boutrolle, Julien Delarue, Ep Köster, Delphine Aranz, Marc Danzart
Food qualitity & preference,
Volume 20, Issue 6, 418-426 (September 2009)

doi:10.1016/j.foodqual.2009.03.004

Association between traditional food consumption and motives for general food choice in Europe

Pieniak Z, Verbeke W, Vanhonacker F, Guerrero L, Hersleth M:
in: Appetite,
Volume 53, Issue 1, August 2009: 101-108.
doi:10.1016/j.appet.2009.05.019

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