Representative champagne wine extracts for gas chromatography olfactometry analysis
Priser C, Etiévant P X, Nicklaus S, Brun O (1997) (Journal of Agricultural and Food Chemistry) Volume 45, 3511-3514.
Research of selective tests for discerning “an efficient assessor” in texture profiling
Rousset S, Martin J F, Pilandon C, Touraille C (1995) (Journal of Sensory Studies) Volume 10, 217-237.
Review of Statistical Software for Sensory Evaluation
McEwan J A (1989) (Food Quality and Preference) Volume 1, 179-181.
Risk tables for discrimination tests
Schlich P (1993) (Food Quality and Preference) Volume 4, 141-151.
Rol van bittere smaak bij de consumptie van voedingsmilddelen (The role of bitter taste at the consumption of food and drinks)
Gemert L Jvan (1996) (Voeding) Volume 57 (Issue 9), 14-17.
Rôle de la force de morsure dans la perception de la dureté de produits viscoélastiques. (Role of the bite force in hardness perception of visco-elastic products)
Peyron M A, Mioche L (1993) (Science des Aliments) Volume 13, 359-365.
Sandwiches and milk with varying fat and sodium contents: What is the best combination?
Tuorila H, Lehtovaara A, Matuszewska I (1990) (Food Quality and Preference) Volume 2, 223-231.
Screening individual ability to perform descriptive analysis of food products Basic statements and application to a camembert cheese descriptive panel
Issanchou S, Lesschaeve I, Köster E P (1995) (Journal of Sensory Studies) Volume 10, 349-368.
Selection and classification of volatile compounds of apricot using the RV coefficient
Schlich P, Guichard E (1989) (Journal of Agricultural and Food Chemistry) Volume 37, 142-150.
Selection of a subset of variables: minimisation of Procrustes loss between a subset and the full set
Dijksterhuis G B, Frøst M B, Byrne D V (2002) (Food Quality and Preference) Volume 13, 89-97.
Selection of dry fermented lamb sausage for consumer testing
Helgesen H, Næs T (1995) (Food Quality and Preference) Volume 6, 109-120.
Selection of odorants for memory tests on the basis of familiarity, perceived complexity, pleasantness, similarity and identification
Sulmont C, Issanchou S and Köster EP (2002) (Chemical Senses) Volume 27, 307-317.
Semantic, typicality and odor representation: A cross-cultural study
Chrea C, Valentin D, Sulmont-Rossé C, Nguyen DH, Abdi H (2005) (Chemical Senses) Volume 30, 37-49.
Sensorisch onderzoek met beschrijvende panels (Sensory research with descriptive panels)
Gemert L J van, Wolters C J (1990) (Voedingsmiddelentechnologie) Volume 23 (Issue 26), 9-14.
Sensorische Untersuchung von Wellness-Getränken. Sensory Evaluation of Wellness Drinks.
Dürrschmid K, Mayr T, Svacinka R, Jaros D, Rohm H, Kneifel W (2008) (Ernährung / Nutrition) Volume 32 (Issue 3), 104-112.
Sensory analysis for magnetic resonance-image analysis: Using human perception and cognition to segment and assess the interior of potatoes
Martens H, Thybo A K, Andersen H J, Karlsson A H, Donstrup S, Stødkilde-Jorgensen H, Martens M (2002) (Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology) Volume 35, 70-79.
Sensory analysis in food research, quality assurance and product development
Barylko-Pikielna N, Matuszewska I (2000) (Acta Alimentaria) Volume 29, 255-271.
Sensory analysis of Burgundy Pinot noir wines : orthonasal and retronasal profiling
Aubry V, Etiévant P, Sauvageot F, Issanchou S (1999) (Journal of Sensory Studies) Volume 14, 97-117.
Sensory analysis: methodological aspects relevant to the study of cheese
Issanchou S, Schlich P, Lesschaeve I (1997) (Lait) Volume 77, 5-12.
Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress
Byrne D V, Bak L S, Bredie W L P, Bertelsen G, Martens H, Martens M (2001) (Meat Science) Volume 59, 229-249.
Sensory and chemical assessment of pork supplemented with iron and vitamin E.
O'Sullivan M G, Byrne D V, Nielsen J H, Andersen H J, Martens M (2003) (Meat Science) Volume 64, 175-189.
Sensory and chemical characterisation of fats used as spreads on bread
Tuorila H, Matuszewska I, Hellemann U, Lampi A-M (1989) (Food Quality and Preference) Volume 1, 157-162.
Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat
Byrne D V, Bredie W L P, Mottram D S, Martens M (2002) (Meat Science) Volume 61, 127-139.
Sensory and chemical studies of lipid oxidation in raw and heat-treated oat flours
Molteberg E L, Magnus E M, Bjørge J M, Nilsson A (1996) (Cereal Chemistry) Volume 73, 579-587.
Sensory and instrumental analysis of longitudinal and transverse textural variation in pork Longissimus dorsi
Hansen S, Hansen T, Aaslyng M D, Byrne D V (2004) (Meat Science) Volume 68, 612-629.
Sensory and rheological characterization of low-fat stirred yogurt
Janhøj T, Petersen C B, Frøst M B, Ipsen R (2006) (Journal of Texture Studies) Volume 37, 276-299.
Sensory and technological meat quality in carriers and non-carriers of the RN-allele in Hampshire Crosses and in purebred Yorkshire pigs
Lundström K, Enfält A-C, Tornberg E, Agerhem H (1998) (Meat Science) Volume 48, 115-124.
Sensory based quality control utilising an electronic nose and GC-MS analyses to predict end-product quality from raw materials
Hansen T, Petersen M A, Byrne D V (2005) (Meat Science) Volume 69, 621-634.
Sensory Changes in Liquid Milk During Storage, and the Affect on Consumer Acceptance
Watson M P, McEwan J A (1995) (Journal of the Society of Dairy Technology) Volume 48, 1-8.
Sensory characteristics and product palatability of soft fat spreads differing in fat level
Kostyra E, Wasiak-Zys G, Waszkiewicz-Robak B (2007) (Polish Journal of Natural Sciences) Volume 4, 199-207.
Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements
Cardinal M, Gunnlaugsdottir H, Bjoernevik M, Ouisse A, Vallet JL, Leroi F (2004) (Food Research International) Volume 37 (Issue 2), 181-193.
Sensory Characteristics of Food
Watson MP (1992) (Nutrition of Food Science) Volume 4, 4-6.
Sensory characteristics of traditional field grown in southern Italy tomato genotypes
Sinesio F, Moneta E, Peparaio M (2007) (Journal of Food Quality) Volume 30, 878-895.
Sensory characterization of polyester-based bottle material inertness using threshold odour number determination
Widén H, Hall G (2007) (LWT 40), 66-72.
Sensory colour assessment of fresh meat from pigs supplemented with iron and vitamin E
O’Sullivan M, Byrne D V, Stagsted J, Andersen H J, Martens M (2002) (Meat Science) Volume 60, 253-265.
Sensory design of foods for the elderly
Hall G, Wendin K (2008) (Annals of Nutrition and Metabolism: Suppl. 1) Volume 52, 25-28.
Sensory evaluation based on verbal judgments
Urdapilleta I, Tijus C A, Nicklaus S (1999) (Journal of Sensory Studies) Volume 14, 79-95.
Sensory Evaluation of Food and Its Importance
Lyon D H (1987) (Food Technology International) Volume 219, 221-222.
Sensory evaluation of walnut fruit
Sinesio F, Moneta E (1997) (Food Quality and Preference) Volume 8, 35-43.
Sensory Evaluation of Walnut. Selection of descriptive attributes of high consensus between European panels
Sinesio F, Guerrero L, Romero A, Moneta E, Lombard J C (2000) (Food Science and Technology International).
Sensory Evaluation of walnut: an inter-laboratory study
Sinesio F, Guerrero A, Romero A, Moneta E, Lombard J C (2001) (Food Science and Technology International) Volume 7 (Issue 1), 37 -47.
Sensory Feasibility Study for the Enforcement of Materials and Articles in Contact with Food Regulations 1987 part II 4 2b.
Griffiths N M (1991) (CCFRA Technical Memorandum) Volume 612.
Sensory flavor-texture interactions for custards
de Wijk RA, Rasing F, Wilkinson CL (2003) (Journal of Texture Studies) Volume 34 (Issue 2).
Sensory impact of volatile phenols on red wine aroma: Influence of carbonic maceration and time of storage
Etiévant PX, Issanchou SN, Marie S, Ducruet V, Flanzy C (1989) (Sciences des Aliments) Volume 9, 19-33.
Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings
Bom Frøst M, Heymann H, Bredie WLP, Dijksterhuis GB, Martens M (2005) (Food Quality and Preference) Volume 16 (Issue 4), 305-314.
Sensory meat quality and warmed-over flavour - a review.
Byrne D V, Bredie W L P (2002) (Research advances in the quality of meat and meat products.), 95-121.
Sensory memory and food texture
Mojet J, Köster EP (2005) (Food Qual. Pref.) Volume 16, 251-266.
Sensory of character impact components in an apple model mixture
Bult JHF; Schifferstein HNJ; Roozen JP; Dalmau-Boronat E, Voragen AJG; Kroeze JHA (2002) (Chemical Senses) Volume 27, 485-494 .
Sensory panel consistency during development of a vocabulary for warmed-over flavour
Byrne DV, O’Sullivan MG, Dijksterhuis GB, Bredie WLP, Martens M (2001) (Food Quality and Preference.) Volume 12 (Issue 3), 171-187.
Sensory perception of fat in milk
Bom Frøst M, Dijksterhuis GB, Martens M (2001) (Food Quality and Preference) Volume 12, 327-336.