Recent publications:

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What’s in a name? The effect of congruent and incongruent product names on liking and emotions when consuming beer or non-alcoholic beer in a bar

Ana Patricia Silva, Gerry Jager, Hans-Peter Voss, Hannelize van Zyl, Tim Hogg, Manuela Pintado, Cees de Graaf (2017) (Food Quality and Preference) Volume 55, 58 - 66. doi:10.1016/j.foodqual.2016.08.008

Providing choice and/or variety during a meal: Impact on vegetable liking and intake

Odile Parizel, Hélène Labouré, Agnès Marsset-Baglieri, Gilles Fromentin, Claire Sulmont-Rossé (2017) (Appetite) Volume 108, 391 - 398. doi:10.1016/j.appet.2016.10.027

Is portion size selection associated with expected satiation, perceived healthfulness or expected tastiness? A case study on pizza using a photograph-based computer task

D. Labbe, A. Rytz, N. Godinot, A. Ferrage, N. Martin (2017) (Appetite) Volume 108, 311 - 316. doi:http://dx.doi.org/10.1016/j.appet.2016.10.012

This apple is too ugly for me!

Ilona E. de Hooge, Marije Oostindjer, Jessica Aschemann-Witzel, Anne Normann, Simone Mueller Loose, Valérie Lengard Almli (2017) (Food Quality and Preference) Volume 56, 80 - 92. doi:http://dx.doi.org/10.1016/j.foodqual.2016.09.012

Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee

Ida Steen, Sandra S. Waehrens, Mikael A. Petersen, Morten Münchow, Wender L.P. Bredie (2017) (Food Chemistry) Volume 219, 61 - 68. doi:http://dx.doi.org/10.1016/j.foodchem.2016.09.113

A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies

Daniele Asioli, Paula Varela, Margrethe Hersleth, Valerie Lengard Almli, Nina Veflen Olsen, Tormod Næs (2017) (Food Quality and Preference) Volume 56, 266 - 273. doi: http://dx.doi.org/10.1016/j.foodqual.2016.03.015

Advances in representation and analysis of mono and multi-intake Temporal Dominance of Sensations data

M.V. Galmarini, M. Visalli, P. Schlich (2017) (Food Quality and Preference) Volume 56, 247 - 255. doi:http://dx.doi.org/10.1016/j.foodqual.2016.01.011

Future directions in sensory and consumer science: Four perspectives and audience voting

S.R. Jaeger, J. Hort, C. Porcherot, G. Ares, S. Pecore, H.J.H. MacFie (2017) (Food Quality and Preference) Volume 56, 301 - 309. doi:http://dx.doi.org/10.1016/j.foodqual.2016.03.006

Vegetables and other core food groups: A comparison of key flavour and texture properties

Astrid A.M. Poelman, Conor M. Delahunty, Cees de Graaf (2017) (Food Quality and Preference) Volume 56, 1 - 7. doi: http://dx.doi.org/10.1016/j.foodqual.2016.09.004

Recalled taste intensity, liking and habitual intake of commonly consumed foods

Marilyn C. Cornelis, Michael G. Tordoff, Ahmed El-Sohemy, Rob M. van Dam (2017) (Appetite) Volume 109, 182 - 189. doi:10.1016/j.appet.2016.11.036

Does eating good-tasting food influence body weight?

Michael G. Tordoff, Jordan A. Pearson, Hillary T. Ellis, Rachel L. Poole (2017) (Physiology & Behavior) Volume 170, 27 - 31. doi:10.1016/j.physbeh.2016.12.013

“Welcome on board”: Overall liking and just-about-right ratings of airplane meals in three different consumption contexts-laboratory, re-created airplane, and actual airplane

Nancy T. E. Holthuysen, Milou N. Vrijhof, René A. de Wijk, Stefanie Kremer (2017) (Journal of Sensory Studies), e12254. doi:10.1111/joss.12254

Integration of the sensory experience and post-ingestive measures for understanding food satisfaction. A case study on sucrose replacement by Stevia rebaudiana and addition of beta glucan in fruit drinks

Barbara V. Andersen, Line H. Mielby, Ida Viemose, Wender L.P. Bredie, Grethe Hyldig (2017) (Food Quality and Preference) Volume 58, 76 - 84. doi:http://dx.doi.org/10.1016/j.foodqual.2017.01.005

Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel

Joachim J. Schouteten, Xavier Gellynck, Ilse De Bourdeaudhuij, Benedikt Sas, Wender L.P. Bredie, Federico J.A. Perez-Cueto, Hans De Steur (2017) (Food Research International) Volume 93, 33 - 42. doi: 10.1016/j.foodres.2016.12.015

Food shopping, sensory determinants of food choice and meal preparation by visually impaired people. Obstacles and expectations in daily food experiences

Eliza Kostyra, Sylwia Żakowska-Biemans, Katarzyna Śniegocka, Anna Piotrowska (2017) (Appetite) Volume 113, 14 - 22. doi: http://dx.doi.org/10.1016/j.appet.2017.02.008

Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines

Jing Liu, Nils Arneborg, Torben B Toldam-Andersen, Mikael A Petersen, Wender LP Bredie (2017) (Journal of the Science of Food and Agriculture). doi:10.1002/jsfa.8218

Development of novel tools to measure food neophobia in children

Marie Damsbo-Svendsen, Michael Bom Frøst, Annemarie Olsen (2017) (Appetite) Volume 113, 255 - 263. doi:10.1016/j.appet.2017.02.035

A review of instruments developed to measure food neophobia

Marie Damsbo-Svendsen, Michael Bom Frøst, Annemarie Olsen (2017) (Appetite). doi:10.1016/j.appet.2017.02.032

Exploring influences on food choice in a large population sample: The Italian Taste project

E. Monteleone, S. Spinelli, C. Dinnella, I. Endrizzi, M. Laureati, E. Pagliarini, F. Sinesio, F. Gasperi, L. Torri, E. Aprea, L.I. Bailetti, A. Bendini, A. Braghieri, C. Cattaneo, D. Cliceri, N. Condelli, M.C. Cravero, A. Del Caro, R. Di Monaco, S. Drago, (2017) (Food Quality and Preference) Volume 59, 123 - 140. doi:http://dx.doi.org/10.1016/j.foodqual.2017.02.013

Design factors influence consumers’ gazing behaviour and decision time in an eye-tracking test: A study on food images

Thi Minh Hang Vu, Viet Phu Tu, Klaus Duerrschmid (2016) (Food Quality and Preference) Volume 47, 130 - 138. doi:10.1016/j.foodqual.2015.05.008

Performance of Flash Profile and Napping with and without training for describing small sensory differences in a model wine

Jing Liu, Marlene Schou Grønbeck, Rossella Di Monaco, Davide Giacalone, Wender L.P. Bredie (2016) (Food Quality and Preference) Volume 48, 41 - 49. doi:10.1016/j.foodqual.2015.08.008

Health and quality of life in an aging population – Food and beyond

Davide Giacalone, Karin Wendin, Stefanie Kremer, Michael Bom Frøst, Wender L.P. Bredie, Viktoria Olsson, Marie H. Otto, Signe Skjoldborg, Ulla Lindberg, Einar Risvik (2016) (Food Quality and Preference) Volume 47, 166 - 170. doi:10.1016/j.foodqual.2014.12.002

Emotion, olfaction, and age: A comparison of self-reported food-evoked emotion profiles of younger adults, older normosmic adults, and older hyposmic adults

Louise C. den Uijl, Gerry Jager, Cees de Graaf, Herbert L. Meiselman, Stefanie Kremer (2016) (Food Quality and Preference) Volume 48, 199 - 209. doi:10.1016/j.foodqual.2015.09.011

Sensory characteristics of wholegrain and bran-rich cereal foods – A review

R.L. Heiniö, M.W.J. Noort, K. Katina, S.A. Alam, N. Sozer, H.L. de Kock, M. Hersleth, K. Poutanen (2016) (Trends in Food Science & Technology) Volume 47, 25 - 38. doi:10.1016/j.tifs.2015.11.002

Performance of Flash Profile and Napping with and without training for describing small sensory differences in a model wine

Jing Liu, Marlene Schou Grønbeck, Rossella Di Monaco, Davide Giacalone, Wender L.P. Bredie (2016) (Food Quality and Preference) Volume 48, 41 - 49. doi:10.1016/j.foodqual.2015.08.008

Variety in snack servings as determinant for acceptance in school children

Valentina Bergamaschi, Annemarie Olsen, Monica Laureati, Sabine Zangenberg, Ella Pagliarini, Wender L.P. Bredie (2016) (Appetite) Volume 96, 628 - 635. doi:10.1016/j.appet.2015.08.010

Functional or emotional? How Dutch and Portuguese conceptualise beer, wine and non-alcoholic beer consumption

Ana Patricia Silva, Gerry Jager, Roelien van Bommel, Hannelize van Zyl, Hans-Peter Voss, Tim Hogg, Manuela Pintado, Cees de Graaf (2016) (Food Quality and Preference) Volume 49, 54 - 65. doi:10.1016/j.foodqual.2015.11.007 URL: http://ow.ly/WNC1W

Visual attention accompanying food decision process: an alternative approach to choose the best models

Attila Gere, Lukas Danner, Nino de Antoni, Sándor Kovács, Klaus Dürrschmid, László Sipos (2016) (Food Quality and Preference). doi:10.1016/j.foodqual.2016.01.009

Sensory quality of drinking water produced by reverse osmosis membrane filtration followed by remineralisation

Monique H. Vingerhoeds, Mariska A. Nijenhuis-de Vries, Nienke Ruepert, Harmen van der Laan, Wender L.P. Bredie, Stefanie Kremer (2016) (Water Research) Volume 94, 42 - 51. doi:doi:10.1016/j.watres.2016.02.043

Changes in orosensory perception related to aging and strategies for counteracting its influence on food preferences among older adults

Xiao Song, Davide Giacalone, Susanne M. Bølling Johansen, Michael Bom Frøst, Wender L.P. Bredie (2016) (Trends in Food Science & Technology) Volume 53, 49 - 59. doi:doi:10.1016/j.tifs.2016.04.004

Sex-Specific Sociodemographic Correlates of Dietary Patterns in a Large Sample of French Elderly Individuals

Valentina Andreeva, Benjamin Allès, Gilles Feron, Rebeca Gonzalez, Claire Sulmont-Rossé, Pilar Galan, Serge Hercberg, Caroline Méjean (2016) (Nutrients) Volume 8, 484. doi:10.3390/nu8080484

Make a choice! Visual attention and choice behaviour in multialternative food choice situations

L. Danner, N. de Antoni, A. Gere, L. Sipos, S. Kovács, K. Dürrschmid (2016) (Acta Alimentaria) Volume 45, 515 - 524. doi:10.1556/066.2016.1111

Development of a novel tool for measuring food neophobia in children

Marie Damsbo-Svendsen, Michael Bom Frøst, Annemarie Olsen (2016) (Appetite) Volume 107, 680. doi:http://dx.doi.org/10.1016/j.appet.2016.08.032

Liking and AD-LIBITUM intake of protein enriched drinks by older adults

Esmée L. Doets, Mariska Nijenhuis-de Vries, Manon Mensink, Anna M. Maaskant, Stefanie Kremer (2016) (Appetite) Volume 107, 680. doi:http://dx.doi.org/10.1016/j.appet.2016.08.034

Dietary restraint but not BMI status impacts self-selected portion size for prepared meals among US women

David Labbe, André Rytz, Ciarán G. Forde, Nathalie Martin (2016) (Appetite) Volume 107, 685. doi:http://dx.doi.org/10.1016/j.appet.2016.08.055

Prospective association between liking for fat, sweet and salt and obesity risk in French adults

A. Lampuré, K. Castetbon, A. Deglaire, P. Schlich, S. Péneau, S. Hercberg, C. Méjean (2016) (Appetite) Volume 107, 685. doi:http://dx.doi.org/10.1016/j.appet.2016.08.057

Variation of correlations between liking for fat, sweet and salt measured by questionnaire or by sensory tests according to social desirability bias

A. Lampuré, K. Castetbon, A. Deglaire, P. Schlich, S. Péneau, S. Hercberg, C. Méjean (2016) (Appetite) Volume 107, 685 - 686. doi:http://dx.doi.org/10.1016/j.appet.2016.08.058

How product name influences liking and emotions when drinking beer or non-alcoholic beer

Ana Patricia Silva, Gerry Jager, Hans-Peter Voss, Hannelize van Zyl, Tim Hogg, Manuela Pintado, Cees de Graaf (2016) (Appetite) Volume 107, 691 - 692. doi:http://dx.doi.org/10.1016/j.appet.2016.08.086

Cosiness or nutrients: Exploring mealtime functionality of vital community-dwelling older adults through consumer segmentation and a means-end chain approach

Louise C. den Uijl, Gerry Jager, Cees de Graaf, Stefanie Kremer (2016) (Appetite) Volume 107, 693. doi:http://dx.doi.org/10.1016/j.appet.2016.08.091

Studying Emotions in the Elderly

Stefanie Kremer, Louise den Uijl (2016) (Emotion Measurement), 537 - 571. doi:10.1016/B978-0-08-100508-8.00022-9

Ready-made meal packaging – A survey of needs and wants among Finnish and Dutch ‘current’ and ‘future’ seniors

Raija-Liisa Heiniö, Anne Arvola, Elina Rusko, Anna Maaskant, Stefanie Kremer (2016) (LWT - Food Science and Technology). doi:http://dx.doi.org/10.1016/j.lwt.2016.11.014

Protein-Enriched Bread and Readymade Meals Increase Community-Dwelling Older Adults' Protein Intake in a Double-Blind Randomized Controlled Trial

Canan Ziylan, Annemien Haveman-Nies, Stefanie Kremer, Lisette C.P.G.M. de Groot (2016) (Journal of the American Medical Directors Association). doi:10.1016/j.jamda.2016.08.018

Impact of model fat emulsions on sensory perception using repeated spoon to spoon ingestion

I.A.M. Appelqvist, A.A.M. Poelman, M. Cochet-Broch, C.M. Delahunty (2016) (Physiology & Behavior) Volume 160, 80 - 86. doi:10.1016/j.physbeh.2016.03.035

Make a choice! Visual attention and choice behaviour in multialternative food choice situations

L. Danner, N. de Antoni, A. Gere, L. Sipos, S. Kovács, K. Dürrschmid (2016) (Acta Alimentaria) Volume 45, 515 - 524. doi:http://dx.doi.org/10.1556/066.2016.1111

Salt taste after bariatric surgery and weight loss in obese persons

Cem Ekmekcioglu, Julia Maedge, Linda Lam, Gerhard Blasche, Soheila Shakeri-Leidenmühler, Michael Kundi, Bernhard Ludvik, Felix B. Langer, Gerhard Prager, Karin Schindler, Klaus Dürrschmid (2016) (PeerJ) Volume 4, e2086. doi:10.7717/peerj.2086

The emotional influence of flowers on social perception and memory: An exploratory study

J. Mojet, E.P. Köster, N.T.E. Holthuysen, R.J.F.M. Van Veggel, R.A. De Wijk, H.E. Schepers, F. Vermeer (2016) (Food Quality and Preference) Volume 53, 143 - 150. doi:http://dx.doi.org/10.1016/j.foodqual.2016.06.003

Changes in sensory characteristics and their relation with consumers' liking, wanting and sensory satisfaction: Using dietary fibre and lime flavour in Stevia rebaudiana sweetened fruit beverages

Line H. Mielby, Barbara V. Andersen, Sidsel Jensen, Heidi Kildegaard, Alexandra Kuznetsova, Nina Eggers, Per B. Brockhoff, Derek V. Byrne (2016) (Food Research International) Volume 82, 14 - 21. doi:http://dx.doi.org/10.1016/j.foodres.2016.01.010

Descriptive sensory evaluation of cooked stinging nettle (Urtica dioica L.) leaves and leaf infusions: Effect of using fresh or oven-dried leaves

T.T. Shonte, H.L. de Kock (2016) (South African Journal of Botany). doi: http://dx.doi.org/10.1016/j.sajb.2016.11.010

My idol eats carrots, so do I? The delayed effect of a classroom-based intervention on 4–6-year-old children’s intake of a familiar vegetable

Gertrude G. Zeinstra, Valesca Kooijman, Stefanie Kremer (2016) (Food Quality and Preference). doi:http://dx.doi.org/10.1016/j.foodqual.2016.11.007

Emotions of Odors and Personal and Home Care Products

C. Porcherot, S. Delplanque, C. Ferdenzi, N. Gaudreau, I. Cayeux (2016) (Emotion Measurement), 427 - 454. doi:10.1016/B978-0-08-100508-8.00017-5
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