Recent publications:

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Application of an electronic nose system for prediction of sensory quality changes of a meat product (pizza topping) during storage

Jannie S. Vestergaard, Magni Martens, Pekka Turkki (2007) (LWT - Food Science and Technology) Volume 40, 1095 - 1101. doi:10.1016/j.lwt.2006.06.008

Compensation for age-associated chemosensory losses and its effect on the pleasantness of a custard dessert and a tomato drink

Stefanie Kremer, Johannes H.F. Bult, Jos Mojet, Jan H.A. Kroeze (2007) (Appetite) Volume 48, 96 - 103. doi:10.1016/j.appet.2006.08.001

CONSUMER EVALUATION OF MILK AUTHENTICITY EXPLAINED BOTH BY CONSUMER BACKGROUND CHARACTERISTICS AND BY PRODUCT SENSORY DESCRIPTORS

L.W. FRANDSEN, G.B. DIJKSTERHUIS, H. MARTENS, M. MARTENS (2007) (Journal of Sensory Studies) Volume 22, 623 - 638. doi:10.1111/j.1745-459X.2007.00114.x

Differences in perception of sweet and savoury waffles between elderly and young subjects

Stefanie Kremer, Jos Mojet, Jan H.A. Kroeze (2007) (Food Quality and Preference) Volume 18, 106 - 116. doi:10.1016/j.foodqual.2005.08.007

EFFECT OF PRODUCT KNOWLEDGE ON PROFILING PERFORMANCE COMPARING VARIOUS SENSORY LABORATORIES

JANNA BITNES, MARIT RØDBOTTEN, PER LEA, ØYDIS UELAND, MAGNI MARTENS (2007) (Journal of Sensory Studies) Volume 22. doi:10.1111/j.1745-459X.2007.00096.x

Flow behaviour of inulin–milk beverages. Influence of inulin average chain length and of milk fat content

B. Villegas, E. Costell (2007) (International Dairy Journal) Volume 17, 776 - 781. doi:10.1016/j.idairyj.2006.09.007

Food Perception with Age and Its Relationship to Pleasantness

S. Kremer, J. H.F. Bult, J. Mojet, J. H.A. Kroeze (2007) (Chemical Senses) Volume 32, 591 - 602. doi:10.1093/chemse/bjm028

Incidental and Intentional Flavor Memory in Young and Older Subjects

P. Moller, J. Mojet, E. P. Koster (2007) (Chemical Senses) Volume 32, 557 - 567. doi:10.1093/chemse/bjm026

INULIN MILK BEVERAGES: SENSORY DIFFERENCES IN THICKNESS AND CREAMINESS USING R-INDEX ANALYSIS OF THE RANKING DATA

BEATRIZ VILLEGAS, INMACULADA CARBONELL, ELVIRA COSTELL (2007) (Journal of Sensory Studies) Volume 22, 377 - 393. doi:10.1111/j.1745-459X.2007.00111.x

Multi-way models for sensory profiling data

Rasmus Bro, El Mostafa Qannari, Henk A. L. Kiers, Tormod Næs, Michael Bom Frøst (2007) (Journal of Chemometrics) Volume 22, 36 - 45. doi:10.1002/cem.1097

Understanding creaminess

Michael Bom Frøst, Thomas Janhøj (2007) (International Dairy Journal) Volume 17, 1298 - 1311. doi:10.1016/j.idairyj.2007.02.007

Adolescent health and lifestyle: the HELENA project

Gilbert C, Hall G (2007) (Journal of the Institute of Food Science and Technology) Volume 21 (Issue 4).

Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature

Meinert L, Andersen L T, Bredie W L P, Bjergegaard C, Aaslyng M D (2007) (Meat Science) Volume 75, 229-242.

Comparison of Home Use Test and Central Location Test by use of Preference Mapping

Sverkén A, Wendin K, Åström, A (2007) (SIK-Rapport) Volume 763, 70 + 29 p.

Consumer perceptions and expectations for healthy cereal products

Dean M, Raats MM, Shepherd R, Arvola A, Lahteenmaki L, Saba A, Vassallo M, Claupein E, Winkelmann M (2007) (Journal of Cereal Science) Volume 46, 188-196.

Consumers' attitudes towards high pressure freezing of food

Lampila P, Lähteenmäki L (2007) (British Food Journal) Volume 109, 838-851.

Consumers' beliefs about whole and refined grain products in UK, Italy and Finland

Arvola A, Lahteenmaki L, Dean M, Vassallo M, Winkelmann M, Claupein, E, Saba A, Shepherd R (2007) (Journal of Cereal Science) Volume 46, 197-206.

Consumers’ changing attitudes towards functional foods

Urala N, Lähteenmäki L (2007) (Food Quality and Preference) Volume 18, 1-12.

Contribution to the understanding of consumers' creaminess concept: A sensory and a verbal approach

Tournier C, Martin C, Guichard E, Issanchou S, Sulmont-Rosse C (2007) (International Dairy Journal) Volume 17, 555-564.

Das Glück der Süße - Physiologie, Orte, Chemie und Zukunft der Süße

Dürrschmid K (2007) (DLG Lebensmittel) Volume 1, 10-11.

Effects of phenolics in sorghum grain on its bitterness, astringency and other sensory properties

Kobue-Lekalake RI, Taylor JRN, de Kock HL (2007) (J Sci Food Agric) Volume 87, 1940-1948.

Effects of repeated exposure on acceptance of initially disliked vegetables in 7-month old infants.

Maier A, Chabanet C, Schaal B, Issanchou S, Leathwood PD (2007) (Food Quality and Preference) Volume 18, 1023-1032.

Factors influencing consumers' willingness to use beverages and ready-to-eat frozen soups containing oat ß-glucan in Finland, France and Sweden

Lyly, M, Roininen, K, Honkapää, K, Poutanen, K and Lähteenmäki, L (2007) (Food Quality and Preference) Volume 18, 242-255.

Feelings as a basis for discrimination: Comparison of a modified authenticity test with the same-different test for slightly different types of milk

Frandsen L W, Dijksterhuis G B, Brockhoff P B, Nielsen J H, Martens M (2007) (Food Quality and Preference) Volume 18, 97-105.

Food risk perceptions, gender, and individual differences in avoidance and approach motivation, intuitive and analytic thinking styles, and anxiety

Leikas S, Lindeman M, Roininen K, Lähteenmäki L (2007) (Appetite) Volume 48, 232-240.

Food-related sensory experience from birth through weaning: Contrasted patterns in two nearby European regions

Maier A, Chabanet C, Schaal B, Leathwood PD, Issanchou S (2007) (Appetite) Volume 49, 429-440.

Influence of different irrigation strategies in a traditional Cornicabra cv. olive orchard on virgin olive oil composition and quality

Gómez-Rico AM, Salvador D, Alfonso Moriana, Pérez D, Olmedilla N, Ribas F, Fregapane G (2007) (Food Chemistry) Volume 100 (Issue 2), 568–578.

Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity

Reinbach H C, Meinert L, Ballabio D, Aaslyng M D, Bredie W L P, Olsen K, Møller P (2007) (Food Quality and Preference) Volume 18, 909-919.

Longitudinal study of taste identification of sensory panellists: Effect of ageing, experience and exposure

Bitnes J, Martens H, Ueland Ø, Martens M (2007) (Food Quality and Preference) Volume 18, 230-241.

Measurement of volatile oxidation products from milk using solvent-assisted flavour evaporation and solid phase microextraction

Havemose M S, Justesen P, Bredie W L P, Nielsen J H (2007) (International Dairy Journal) Volume 17, 746-752.

Neue und etablierte Methoden der Sensorik-und Konsumentenforschung

Dürrschmid K (2007) (ernährung/nutrition) Volume 31, 455-456.

Preferences study using a latent class approch. Analysis of European preferences for smoked salmon

Séménou M, Courcoux P, Cardinal M, Nicod H, Ouisse A (2007) (Food quality and Preference) Volume 18, 720-728.

Product information, hedonic evaluation, and purchase decision: an experimental study of orange juice

Combris P, Lange C, Issanchou S (2007) (Journal of Wine Economics) Volume 2, 40-54.

Promocionando un estilo de vida saludable en los adolescentes europeos mediante el ejercicio y la nutrición: El proyecto Helena

Moreno LA, González Gross M, Marcos A, Jiménez-Pavón D, Sánchez MJ, Mesana MI, Gómez S (2007) (Selección) Volume 16 (Issue 1), 13-17.

Relating consumer preferences to sensory and physicochemical properties of dry beans (Phaseolus vulgaris)

Mkanda AV, Minnaar A, de Kock HL (2007) (J Sci Food Agric ) Volume 87, 2868–2879 .

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 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.

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).
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