Recent publications:

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Sensory characterization of polyester-based bottle material inertness using threshold odour number determination

Widén H, Hall G (2007) (LWT 40), 66-72.

The appropriateness of ready meals for dinner

Prim M, Gustafsson I-B, Hall G (2007) (Journal of Foodservice) Volume 18, 238-250.

The effect of fat levels and guar gum addition in mayonnaise-type emulsions on the sensory perception of smoke-curing flavour and salty taste

Kostyra E, Baryłko-Pikielna N (2007) (Food Quality and Preference) Volume 18 (Issue 6), 872-879.

The influence of the sensory quality of pork on consumer preference

Aaslyng M D, Oksama M, Olsen E V, Bejerholm C, Baltzer M, Andersen G, Bredie W-L-P, Byrne DV, Gabrielsen G (2007) (Meat Science) Volume 76, 61-73.

Training of a sensory panel and profiling of winter hardy and coloured carrot genotypes

Kreutzman S, Thybo A K, Bredie W L P (2007) (Food Quality and Preference) Volume 18, 482-489.

Umami – Geschmackseffekte sind schwer vorhersagbar

Baryłko-Pikielna N, Kostyra E (2007) (DLG TEST Lebensmittel) Volume 3, 12-13.

Verbrauchererwartungen bei verbesserten Getreideprodukten (Functional Food & Vollkorn)

Winkelmann M, Claupein E, Arvola A, Dean M, Vassallo M, Lähteenmäki L, Saba A, Shepherd R (2007) (Proceedings of the German Nutrition Society) Volume 10, 86.

Visualization of Sensory Profiling Data for Performance Monitoring

Tomic O, Nilsen A, Martens M, Naes T (2007) (Food Science and Technology - Lebensmittel-Wiss. und Technologie) Volume 40, 262-269.

Was ist Lebensmittelqualität? Wissenschaftliche Modelle und Qualitätsüberlegungen

Dürrschmid K (2007) (DLG (Deutsche Landwirtschafts-Gesellschaft e.V.) ), 13-34.

Impact of peeling and rye bran fermentation on flavour and texture of high-fibre wheat breads

Heiniö R-L, Liukkonen K-H, Katina K, Myllymäki O, Åman P, Adlercreutz H and Poutanen K (2007) (ICC International Conference on Rye2007 11-14 March, Germany, Poster abstract in proceedings ).

Hybrid media in Personal Management of Nutrition and Exercise

Järvinen P (2007) (VTT Publications 656, Espoo).

How do risk beliefs and ethics affect food choice?

Saba A (2007) (Consumer-led food product development, Edited by H MacFie, Hal MacFie Training Services, UK, Woodhead Publishing Limited).

Guidelines for sensory evaluation of food packaging

Forsgren G, Hyldig G, Þorkelsdottir A, Martinsdottir E, Strandos LBU, Heiniö R-L, Kristoffersson L (2007) (NMKL-Procedure No. 19, Nordic Committee on Food Analysis).

Effects of energy density, fibre concentration and viscosity of beverages on percieved satiety

Ohls N, Lähteenmäki L, Salmenkaillio-Marttila M, Poutanen K (2007) (ILSI symposium International Symposium on Functional Foods in Europe - International Developments in Science and Health Claims. Malta 9-11 May (abstract)).

Effect of high-pressure treatment on sensory and volatile profile of strawberry puree

Roininen K, Virtanen H, Lille M, Kaukovirta-Norja A, Buchert J (2007) (7th Pangborn Sensory Science Symposium. August 12 to 16, Minneapolis, USA, Poster).

Eating and exercise-related attitudes affect the willingness to use a Hybridmedia- solution designed for weight management

Kuusi J, Lähteenmäki L, Ohls N (2007) (Nordic Obesity Meeting, June 14-15 Helsinki, Finland (Abstract)).

Consumer attitudes towards functional foods

Lähteenmäki L, Lyly M, Urala N (2007) (Understanding Food Consumer (van Trijp & Frewer, eds), Woodhead Publishing Limited. Cambridge).

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).

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).

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).

(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)).

Sensory evaluation of different kinds of milk

Dürrschmid K, Toprak D, Garcia-Bretto L, Kneifel W (2007) (NIZO & Elsevier, 5th NIZO Dairy Conference. Prospects for Flavour Formation and Perception., 5th NIZO Dairy Conference. Prospects for Flavour Formation and Perception., 13.-15.6.2007, Papendal ).

Sensory Evaluation Techniques

Meilgaard M, Civille G V, Carr B T (2007) (4th edition. Eds. Taylor & Francis Group).

Structure of Whole Grain Breads: Sensory Perception and Health Effects

Autio K, Liukkonen K-H, Mykkänen H, Katina I, Roininen K, Poutanen K (2007) (In Marquart L, Jacobs D R Jr, McIntosh G H, Poutanen K, Reicks M (Eds.), Whole Grains and Health: Part III: Grain Technology and Health-related Outcomes (pp. 115-122), New York: Blackwell Publishing).

Theories of food choice development

Köster E P, Mojet J (2007) (Frewer L and Van Trijp H C M, (eds.): Understanding consumers of food products, Abbington Cambridge UK, Woodhead Publishing, 93-124).

Modulation von Geschmackswahrnehmungen

Dürrschmid K (2007) (Busch-Stockfisch, M. (Hrsg.), Praxishandbuch der Sensorik in der Produktentwicklung und Qualitätssicherung 1, 6.1-6.57; Behr's Verlag, Hamburg; ISBN 3-86022-958-3 ).

An alternative to external preference mapping based on consumer perceptive mapping

Faye P, Brémaud D, Teillet E, Courcoux P, Giboreau A, Nicod H (2006) (Food Quality and Preference) Volume 17, 604-614.

Application of an electronic nose for measurements of boar taint in entire male pigs

Vestergaard J S, Haugen J-E, Byrne D V (2006) (Meat Science) Volume 74, 564-577.

Application of ITU-T P.862, ITU-T P.862.1 and ITU-T P.862.2

Kurittu A, Salmela J, Kirla O, Lakaniemi A, Mattila VV, Zacharov N (2006) (Journal of the Audio Engineering Society) Volume 54 (Issue 12).

Beer identity in Denmark

Mejlholm O, Martens M (2006) (Food Quality & Preference) Volume 17, 108-115.

Buyers’ demand for ready meals – influenced by gender and who will eat them

Ahlgren M K, Gustafsson I-B, Hall, G (2006) (Journal of Foodservice) Volume 17, 205-211.

Comparison of descriptive sensory analysis and chemical analysis for oxidative changes in milk

Hedegaard R V, Kristensen D, Nielsen H J, Frøst M B, Østdal H, Hermansen J E, Kröger-Ohlsen M, Skibsted L H (2006) (Journal of Dairy Science) Volume 89, 495-504.

Consumers approach to eating healthily: key drivers, barriers and other factors affecting food choice

Thomas S (2006) (CCFRA Review) Volume 50.

Das essentielle Lebensmittel Wasser

Dürrschmid K (2006) (Mitteilungen des internationalen Arbeitskreises für die Kulturforschung des Essens (IAKE)) Volume 13, 2-11; 1437-5222.

Effects of a compensatory growth strategy on sensory and physical properties of meat from young bulls

Hansen S, Therkildse M, Byrne D V (2006) (Meat Science) Volume 74, 628-643.

Exploring consumers’ perceptions of local food with two different qualitative techniques: laddering and word association

Roininen, K, Arvola, A and Lähteenmäki, L (2006) (Food Quality and Preference) Volume 17, 20-30.

Flavour Science: Recent Advances and Trends

Bredie W L P, Petersen M A (eds.) (2006) (Elsevier Food Science series) Volume 43, 637.

Influence of chicory roots (Cichorium intybus L) on boar taint in entire male and female pigs

Hansen, L L, Mejer H, Thamsborg S M, Byrne D V, Roepstorff A, Karlsson A H, Hansen-Møller J, Jensen M T, Tuomola M (2006) (Animal Science) Volume 82, 1-11.

Interactions between aroma compounds and latex films: Partition coefficients and influence on latex film formation.

Nestorson A, Leufvén A, Järnström L (2006) (Packaging Technology and Science) Volume 19, 71-82.

Internal quality of fresh and cold stored celery petioles described by sensory profile, chemical and instrumental measurements

Raffo A, Sinesio F, Moneta E, Nardo N, Peparaio M & Paoletti F (2006) (Eur. Food Res. Technol. ) Volume 222, 590-599.

Issues in children's food choices: methods for sensory and consumer research

Gilbert CC, Durow AC (2006) (CCFRA Review) Volume 53.

Liking and exposure: First, second and tenth time around

Frøst M B (2006) (Physiology & Behavior) Volume 89, 47-52.

Memory for food and food expectations: A special case?

Köster E P (2006) (Quality and Preference) Volume 17, 650-652.

Memory of sweetness and fatty flavours: Effects of gender and liking

Møller P, Hausner H (2006) (Food Quality and Preference) Volume 17, 653-654.

Oxidative stability of milk influenced by fatty acids, antioxidants, and copper derived from feed

Havemose M S, Weisbjerg M R, Bredie W L P, Poulsen H D, Nielsen J H (2006) (Journal of Dairy Science) Volume 89, 1970-1980.

Perceived stimulus complexity and food preference

Lévy C M, MacRae A W, Köster E P (2006) (Acta Psychologica) Volume 123, 394-413.

Perception of convenience food by older people living in Warsaw (on the example of vegetable soups).

Kozłowska K, Szczecińska A, Roszkowski W, Brzozowska A, Saba A, Raats M, Lumbers M, Food in Later Life Project Team (2006) (Polish Journal of Food and Nutrition Sciences) Volume 15/56 (Issue 2), 227–233.

Quality control of meal components by appearance-bases novelty detection

Munkevik, P, Hall, G, Duckett, T (2006) (Industries Alimentaires et Agricoles) Volume 123 (Issue 3), 11-15.

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.

Volatiles composition and flavour profile identity of smoke flavouring

Kostyra E, Baryłko-Pikielna N (2006) (Food Quality and Preference) Volume 17, 85-95.
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