Correspondence Analysis in Sensory Evaluation
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Could selection tests detect the future performance of descriptive panellists ?
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Critical evaluation of two commonly used techniques for the treatment of data from extract dilution sniffing analysis
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Culture and odor categorization: agreement between cultures depends upon the odors.
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Cytochrome oxidase activity in the olfactory system of staggerer mutant mice
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Daily protein intakes and eating patterns in young and elderly French
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Das essentielle Lebensmittel Wasser
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Das Glück der Süße - Physiologie, Orte, Chemie und Zukunft der Süße
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Databases, Expert Systems and Statistical Modelling in Sensory and Consumer Research
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De smaak van brood. Is lekker ook gezond? (The falvour of bread. Is tasty also healthy?)
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Des représentations différentes vis à vis de l’alimentation, de la viande et de la santé chez les personnes jeunes et âgées?
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Description de la typicité aromatique de vins issus du cépage Chardonnay
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Descriptive sensory profiling and physical/chemical analyses of warmed over flavour in meat patties, in carriers and non carriers of the RN allele
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Detecting individual differences among assessors and differences among replicates in sensory profiling
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Determination of Equi-Sweet Concentrations of Nine Sweeteners Using a Relative Rating Technique
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Developing a colour card for raw flesh of Astaxanthin-fed salmon
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Development of food variety in children
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Development of olfactory ability in children: sensitivity and identification
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Development of the ETOC: A European test of olfactory capabilities
Thomas-Daguin T, Rouby C, Sicard G, Viguouroux M, Farget V, Johansson A, Bengtzon A, Hall G, Ormel W, De Graaf C, Rousseau F, Dumont J-P (2003) (Rhinology) Volume 41, 142-151.
Diet and growth effects in panel assessment of sheepmeat odour and flavour
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Differences between sensory profiles and development of rancidity during long-term storage of native and processed oat
Heiniö R L, Lehtinen P, Oksman-Caldentey K M, Poutanen K (2002) (Cereal Chemistry) Volume 79 (Issue 3), 367-375.
Differences in sensory profiles of smoked preparations as an effect of processing method
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Differential human electrodermal responses to odours
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Difficulties in trying to eat healthier: descriptive analysis of perceived barriers for healthy eating
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Discrepancy between the expected and actual acceptability of meat products, eggs and fish : the case of older consumers
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Do tastants have a smell?
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Does olfactory memory depend on remembering odors?
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Does the mind reflect the mouth?: sensory profiling and the future
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Drought effects on green pea texture and related physical- chemical properties at comparable maturity
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Dynamic analysis of sensory and microstructural properties of cream cheese
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Dynamic methods in sensory analysis
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Dynamics of liking for flavoured crackers: test of predictive value of a boredom test
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Eating quality of meat from European & Chinese crossbred pigs
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Eating quality of pig meat
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Efecto de la reducción de la concentración de nitratos y nitritos en la calidad sensorial de productos cárnicos crudo-curados
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Effect of a holistic meal and ambiance concept on main meal enjoyment and food intake of Dutch nursing home residents: A pilot study
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Effect of cold maceration, stem return, re-heating and mannoprotein addition on color stabilization of 'Pinot noir' wines
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Effect of commercial marinades on the mutagenic activity, sensory quality and amount of heterocyclic amines in chicken grilled under different conditions
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Effect of concentration on taste-taste interactions in food for elderly and young subjects
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Effect of drying treatment conditions on the sensory profile of germinated oat
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Effect of enzymatic treatment on tenderness characteristics of freeze-dried meat
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Effect of fat content on odor intensity of three aroma compounds in model emulsions: delta-decalactone, diacetyl, and butyric acid
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Effect of fibre information on consumer willingness to pay for French baguettes
Ginon E, Loheac Y, Martin C, Combris P, Issanchou S (2009) (Food Quality and Preference) Volume 20, 343-352.
Effect of grass or concentrate feeding systems on lamb carcass and meat quality
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Effect of heat-treatment conditions of germinated oat on its sensory profile
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Effect of Méthode Champenoise Process on Aroma of Four V.vinifera Varieties
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