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Wplyw surowca na jakosc przetworow pomidorowych. Cz II. Przeciery, soki i koncentraty pomidorowe (The effect of raw-material on quality of tomato products. II. Tomato purees, juices and concentrates)

Jacorzynski B, Matuszewska I, Barylko-Pikielna N, Radzanowska J, Zawadzka L (1991) (Przemysl Spozywczy) Volume 45 (Issue 12), 315-319.

Wplyw surowca na jakosc przetworow pomidorowych. Cz. I. Charakterystyka jakosciowa pomidorow krajowych badanych w latach 1986-1989 (The effect of raw-material on quality of tomato products. I. The quality characteristics of Polish tomatoes

Jacorzynski B, Matuszewska I, Zawadzka L (1991) (Przemysl Spozywczy) Volume 45 (Issue 11), 276-279.

Evaluation of taste compounds in water-soluble extract of goat cheese

Salles C, Hervé C, Septier C, Demaizières D, Lesschaeve I, Issanchou S, Le Quéré J L (2000) (Food Chemistry) Volume 68, 429-435.

Evaluation of taste compounds in water-soluble extract of goat cheeses

Salles, C, C Hervé, C Septier, D Demaizières, I Leschaeve, S Issanchou, J L Le Quéré (1999) (Food Chemistry) Volume 68, 55-61.

Etude des préférences des consommateurs de l’europe du sud pour le jambon sec. (Preferences of Southern Europeans for dry sausages)

Rousset-Akrim S, Martin J F, Bayle M C, Touraille C (1996) (Viandes et Produits Carnés) Volume 17, 361-364.

Etudes des caractéristiques sensorielles d’apparence, de texture et d’aromes des foies gras d’oie et de canard. (Study of the appearance, texture and aroma of foie gras from goose and duck)

Rousset S, Bayle M C, Martin J F, Touraille C (1993) (Viandes et Produits Carnés) Volume 14, 103-108.

Optimisation of sourdough process for improved sensory profile and texture of on wheat bread

Katina, K, Heiniö, R-L, Autio, K and Poutanen, K (2006) (LWT) Volume 39, 1189-1202.

Sensory characteristic of corn soya blend and the effects of milk protein replacement.

Kehlet U, Kæstel P, Hausner H, Bredie WLP, Allesen-Holm BH (2011) (African Journal of Food Science, April, Vol. 5(4), 200-207).

(Bio)technical tools to tailor cereal flavour

Heiniö RL, Buchert J, Kaukovirta-Norja A, Myllymäki O, Katina K, Lehtinen P, Selinheimo E, Poutanen K (2008) (Proceedings of Consumer driven cereal innovation: Where science meets industry. Weegels, P.L., Courtin, C.M., Arrachid, A. & Silvestri, M. AACC International, Inc., Minnesota, USA, 1-23.).

(Bio)technological approach to understand the bitterness of whole grain rye

Heiniö R-L, Lehtinen P, Myllymäki O, Selinheimo E, Pihlava J-M, Kaukovirta-Norja A, Poutanen K, Buchert J (2007) (7th Pangborn Sensory Science Symp. Hyatt Regency, Minneapolis, USA, 12 - 16 Aug., P305 (poster abstract)).

A comparison between an electronic nose and human olfaction in a selected case study

Di Natale C, Macagnano A, Paolesse R, Tarizzo E, D’Amico A, Davide F, Boschi T, Faccio M, Ferri G, Sinesio F, Bucarelli F M, Moneta E, Quaglia G B (1997) (Proceeding of the International Conference on Solid-State Sensors and Actuators. (Chicago, Illinois USA, June 16-19, 1997)).

A comparison of sensory and consumer techniques to assess the sensory changes of products throughout storage : white sliced bread

CCFRA (1995) (R&D Report 7).

A Comparison of Sensory and Consumer Techniques to Assess the Sensory Changes of Products Throughout Storage. Volume II: White Sliced Bread

McEwan J A, Watson M P, Griffiths N M (1995) (CCFRA R&D Report 7).

A European Sensory and Consumer study - a case study on coffee

ESN (1996).

A propos du profil sensoriel, de sa planification et de son analyse

Schlich P (1992) (Association pour la Statistique et ses Utilisations (ed.), In 3ièmes journées européennes. Agro-industrie et Méthodes Statistiques. (Montpellier, November 30- December 1st), pp. 123-126).

A SAS/IML program for generalised procrustes analysis.

Schlich P (1989) (SAS Institute GmbH. (ed.), In "Seugi 89" Proceedings of the SAS European Users Group International conference (Cologne, May 9-12, 1989), pp. 529-537).

A study of sensory profiling performance comparing various sensory laboratories - a data analytical approach

Bitnes J, Lea P, Martens M (2006) (Flavour science: Recent advances and trends. Bredie W L P, Petersen M A (eds), Amsterdam, Elsevier, 509-512).

Advertising to Our Children. The Emerging Bean. Summer Issue.

McEwan J A (1994).

Affective and analytical evaluation of subtle differences in milk

Frandsen L W (2004) (PhD Thesis, The Royal Veterinary and Agricultural University, Centre for Advanced Food Studies, Department of Food Science).

Alumiinivuokien ja ruskistavien alustojen soveltuvuus mikroaal-touunikuu-mennukseen (Suitability of aluminium-foil trays and susceptors for microwave oven heating)

Ahvenainen R, Kivikataja R-L (1991) (The Association of Packaging Technology and Research, PTR Report 30. Helsinki 1991, 32 p.).

Amertume et fractions azotées de fromages à pâte molle de type Camembert

Molimard P, Lesschaeve I, Bouvier I, Vassal L, Schlich P, Issanchou S, Spinnler HE (1994).

An Investigation of the Factors Influencing Consumer Acceptance of Chocolate Confectionery Using the Repertory Grid Method

McEwan J A, Thomson D M H (1988) (Thomson D M H (Ed.): Food Acceptability, London:Elsevier Applied Science, pp 347-361).

An Investigation of the Relationship Between Preference and the Sensory Characteristics of Nine Sweeteners

Tunaley A, Thomson D M H, McEwan J A (1988) (Thomson (Ed.): Food Acceptability.London: Elsevier Applied Science, pp 387-400).

Analyse sensorielle. Validation des méthodes

Nicod H (2002) (Contrôles, essais, mesures, Octobre).

Analysing Complex Sensory Data by Non-Linear Artificial Neural Networks

Kvaal K, McEwan J A (1996) (Næs T, Risvik E (Eds.): Multivariate Analysis of Data in Sensory Science. Elsevier Applied Science, pp 103-133 ).

Appropriateness as a cognitive-contextual measure of food attitudes

Martens M, Schutz H G (2001) (Food, People and Society: a European perspective of consumers' food choices. Eds. Frewer, L., Risvik, E., and Schifferstein, H.N.J. Springer Verlag, Berlin, p. 247-266).

Aroma extract dilution analysis (AEDA) and the representativeness of the odour of food extracts

Etiévant P X, Moio L, Guichard E, Langlois D, Lesschaeve I, Schlich P, Chambellant E (1993) (H Maarse and D G van der Heij (eds.), In Trends in Flavour Research (7th Weurman Flavour Research symposium, June 15-18, 1993), Amsterdam: Elsevier, pp. 179-190).

Arvioijien valinta ja harjaannuttaminen (Selection and training of assessors)

Luoma T (1993) (H Tuorila, U Hellemann (eds.), Elintar-vikkeet aistien puntarissa (Foodstuffs weighed by senses),Yliopistopaino, Helsinki (in Finnish). pp. 69-78).

Aspetti chimici e sensoriali di oli extra vergini di oliva in relazione alle condizioni di conservazione (Study of chemical and sensory aspects of virgin olive oils in relation to storage conditions)

Esti M, Moneta E, Panfili G, Fratianni A, Cinquanta L, Sinesio F (2003) (Proceeding I° Congresso Nazionale SISS “Ruolo dell’Analisi Sensoriale per la valorizzazione delle produzioni Alimentari Italiane” 13-14 November, Rome. p 133-136).

Attitudes towards foods containing fats

Saba A, Di Natale R (1998) (‘Health, Ecological and Safety Aspects in Food Choice’. 4 (1), 56-62. AIR-CAT AIR3 Project, Norway).

Attitudes towards functional foods in Finland, France and Sweden

Urala N, Heymann H, Lyly M, Lähteenmäki L (2007) (Oral presentation at 7th Pangborn Symposium, 12th -16th August, Minnapolis, USA).

Audio Branding – what to test and why?

Ramsgaard J, Holme S, Kjems K, Zacharov N (2011) (Audio Branding Academy (ABA) Yearbook).

Bolus sizes in free style mastication of the elderly

Kohyama K, Gubert C, Mioche L (1998) (9th Meeting of Japanese Society for Mastication Science and Health Promotion. Kyoto, Japan. (In Japanese)).

Boredom and the reasons why some new products fail.

Köster E P, Mojet J (2007) (MacFie H J H (ed.): Consumer-led food product development. Abbington Cambridge UK, Woodhead Publishing, pp. 262-280).

CAP: Une méthode et un outil de contrôle rapide et synthétique des performances des sujets en évaluation sensorielle descriptive

Schlich P (1997) (Groupe Agro-Industrie (ed.), In 5ièmes Journées Agro-Industries et Méthodes Statistiques (Versailles, December 3-5, 1997). pp. 8.1-8.10. Association pour la Statistique et ses Utilisations).

Caratteristiche di qualità della noce europea: il ruolo dell’analisi sensoriale. (Sensory analysis of walnut: the role of sensory analysis).Con le noci? Perchè no! (Walnut: why not!)

Sinesio F, Moneta E, Nardo N (1997) (Con le noci? Perchè no! (Walnut: why not!) pp 81-89 (in Italian)).

Caratteristiche reologiche e di texture di Mozzarella di bufala campana DOP (Reological and textural characteristics of PDO Mozzarella di Bufala campana)

Paoletti F., Nardo N., Sinesio F, Comendador FJ, Moneta E, Peparaio M, Manzi P, Marconi S, Pizzoferrato L (2005) (7th Congresso Italiano di Scienza e Tecnologia degli Alimenti (CISETA), 19-21 September 2005, Cernobbio, Italy).

Caratterizzazione sensoriale del “pomodoro seccagno di Valledolmo (Sensory characteristics of drought resistant varieties of tomatoes

Comendador FJ, Moneta E, Peparaio M, Sinesio F (2005) (7th Congresso Italiano di Scienza e Tecnologia degli Alimenti (CISETA), 19-21 September 2005, Cernobbio, Italy).

Caratterizzazione sensoriale delle castagne (Sensory characterization of chestnut)

Moneta E, Catone T, Sinesio F (2000) (Chiriotti (Ed.): Proceeding of the 4° Congresso Italiano di Scienza e Tecnologia degli Alimenti. (Cernobbio, September 16-17, 1999), pp 00-00 (in Italian)).

Cartographie des Preferences

Schlich P, McEwan J A (1991) (Proceedings of 2émes Journies Europiennes: Agro-Industrie et Methodes Statistiques. Nantes.).

Cartographie des préférences

Schlich P, McEwan J A (1991) (Association pour la Statistique et ses Utilisations (ed.), In 2ièmes Journées Agro-Industrie et Méthodes Statistiques (Nantes, June 13-14, 1991), pp. 79-93).

Case Srudies: Meat and poultry

O’Sullivan MG (2011) (Chapter 25 Food and beverage shelf-life and stability. Eds.; David Kilcast, and Persis Subramaniam. Woodhead Publishing Limited, Cambridge, UK).

Challenges in determining the panel proficiency in descriptive profiling

Gilbert C, Heiniö R-L, Barylko-Pikielna N, Sinesio F, Hegyi A, Rødbotten M, Sanchez M, Henneberg S, Allchurch E-M (2006) (Second European Conference on Sensory Consumer Science of Food and Beverages - A Sense of Diversity. The Hague, The Netherlands, 26-29 September, P13).

Challenges to read and understand information on pharmaceutical packages

Rusko E, van der Waarde K, Heiniö RL (2012) (18th IAPRI World Packaging Conference, USA, 18 - 21 June 2012, 79–85).

Smart Technologies, Chapter 12, Editors: J.P. Kerry & P. Butler. John Wiley & Sons, Chichester, West Sussex, UK, 211-230

O’Sullivan MG, Kerry JP (2007) (Smart Technologies, Editors: J.P. Kerry & P. Butler. John Wiley & Sons, Chichester, West Sussex, UK, 211-230).

Characteristics of the elderly in masticatory EMGs

Kohyama K, Martin J F, Mioche L (1999) (10th Meeting of Japanese Society for Mastication Science and Health Promotion. Tokyo, Japan).

Chemical and sensory effects of intense sweeteners on the flavour of diet orange soft drinks

Le Quéré J L, Lesschaeve I, Demaizières D, Issanchou S, Delache R (1994) (H. Maarse and D. G. van der Heij (eds.), In Trends in flavour research. (7th Weurman Flavour Research symposium, June 15-18, 1993), Amsterdam: Elsevier, pp. 387-393).

Comparaison de deux modes de présentation d’échantillons en analyse sensorielle. (Comparison of 2 forms of presentation in sensory analysis)

Thirion S, Martin J F, Rousset S, Touraille C (1995) (4èmes journées européennes “Agro-Industrie et méthodes statistiques” pp 127-148 (In French)).

Comparison of Product Specific Sensory Training Methods

Kuti T, Hegyi A, Megáll N, Kemény S (2005) (Lippay-Ormos-Vas Scientific Conference, 19-20 Oct. 2005, Budapest).

Compilations of odour threshold values in air and water

Gemert L J van (1999) (Huizen, Boelens, Aroma Chemical Information Services, iii, pp.125 & pp.137).
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