Recent publications:

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Workshop summary: Cross-cultural sensory and consumer studies

Åström, A, Goldman, A & Heiniö, R-L (2006) (Food Quality and Preference) Volume 17, 646-649.

Workshop summary: The role of memory in food choice and liking

Dijksterhuis G, Mojet J, Köster E, Møller P, Hausner H, Issanschou S, Sulmont-Rossé C, Zandstra E H (2006) (Food Quality and Preference) Volume 17, 650-657.

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.

Influence of added carbohydrates on the aroma profile of cooked pork

Lauridsen L, Miklos R, Schaefer A, Aaslyng M D, Bredie W L P (2006) (Flavour science: recent advances and trends, Bredie W L P, Petersen M A (eds.), Developments in Food Science Series 43, Elsevier, Amsterdam, 355-358).

Human olfactory self-adaptation for structurally-related monoterpenes

Ovejero-López I, van den Berg F, Bredie W L P (2006) (Flavour science: recent advances and trends, Bredie W L P, Petersen M A (eds.), Developments in Food Science Series 43, Elsevier, Amsterdam, 33-36).

Functional Pasta Barley-Based: Weighting Flavour and Textural Properties on Consumer Acceptance

Sinesio F, Moneta E, Nardo N, Paoletti F, Peparaio M, and Comendador F J (2006) (In Proceeding of the Second European Conference on Sensory Consumer Science of Food and Beverages “A sense of diversity”. 26-29 September 2006 The Hague, The Netherlands. p.7).

Flavour and texture qualities of a Sicilian sweet cherry ecotype: cv. “Mastrantonio”.

Comendador F J, Moneta E, Nardo N, Paoletti F, Peparaio M, Raffo A, Sanfilippo M and Sinesio F (2006) (In Proceeding of the Second European Conference on Sensory Consumer Science of Food and Beverages “A sense of diversity”. 26-29 September 2006 The Hague, The Netherlands. p. 135).

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).

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).

Methods for artificial perception: can machine replace man?

Bredie W L P, Lindinger C, Hall G, Hansen A-M, Reinders G, Martens M (2006) (Flavour science: recent advances and trends, Bredie, W.L.P. and Petersen, M.A. (eds.), Developments in Food Science Series 43, Elsevier, Amsterdam, 617-618).

Modification of bread crust flavour with enzymes and flavour precursors

Bredie W L P, Dybdal L, Boesveld M, Martens M (2006) (Flavour science: recent advances and trends, Bredie W L P, Petersen M A (eds.), Developments in Food Science Series 43, Elsevier, Amsterdam, 225-228).

Nutrition Intervention to promote higher fruit, vegetable and legume consumption among schoolchildren

D’Addesa D, Marzi V, Sinesio F, Martone D, Comendador F J, Peparaio M, Moneta E, Cairella G, Sonni L, Panetta V, Sette S (2006) (In Proceeding of the 16th Workshop of the European Childhood Obesity Group (ECOG) Rzeszów, Poland 1-3 June 2006. International Journal of Obesity 2006, 30, S5-S6).

What are the reason of obesity? A quantitative survey among obese people

Kuti T, Hegyi A, Horváth E, Jámbor Z (2006) (Sense of Diversity, 2nd European Conference on Sensory Consumer Science of Food and Beverages, 26-29 September 2006. The Hauge, The Netherlands, p. 43 ).

Lebensmittelqualität im Spannungsfeld zwischen Konsumentenerwartungen und Lebensmittelsicherheit

Kneifel W, Dürrschmid K (2006) (ISBN 978-3-200-00866-3; Potenziale zeitgemäßer Qualitätsforschung. Utl: Von der Methode zum Ganzen. Jezik Karoline, Johannes Balas (Hrsg): pp 57-59).

Perceptual Audio Evaluation - Theory, Method and Application

Bech S, Zacharov N (2006) (John Wiley and Sons, ISBN: 0-470-86923-2 ).

Rye

Liukkonen, K-H, Heiniö, RL, Salmenkallio-Marttila M, Autio K, Katina K and Poutanen K (2006) (Bakery Products: Science and Technology. Hui, Y.H., Corke, H., De Leyn, I., Nip, W.-K. & Cross, N. (Eds.). Ames, Iowa: Blackwell Publishing, 109-122. ISBN 0-8138-0187-7).

Sensory attributes of bakery products

Heiniö, R-L (2006) (Bakery Products: Science and Technology. Hui, Y.H., Corke, H., De Leyn, I., Nip, W.-K. & Cross, N. (Eds.). Ames, Iowa: Blackwell Publishing, 285-298. ISBN 0-8138-0187-7).

Zur Sensorik von Madeleines und Tee

Dürrschmid K (2006) (Marcel Proust Gesellschaft, Proustiana XXIV "Ein unerhörtes Glücksgefühl..." Von der Kunst des Genießens bei Marcel Proust, 76-95; Insel Verlag, Frankfurt am Main; ISBN 3-458-17329-3 ).

Food choices at lunch during the third year of life: Increase in energy intake but decrease in variety

Sophie Nicklaus, Claire Chabanet, Vincent Boggio, Sylvie Issanchou (2005) (Acta Paediatrica) Volume 94, 1023 - 1029. doi:10.1080/08035250510025761

A prospective study of food variety seeking in childhood, adolescence and early adult life

Nicklaus S, Boggio V, Chabanet C Issanchou S (2005) (Appetite) Volume 44, 289-297.

Calibration methods for sensory testing of food contact materials: Results of inter-comparison trials

C. Gilbert (2005) (CCFRA R&D Report) Volume 211.

Combined procrustes analysing and PLSR for internal and external mapping of data from multiple sources

Dijksterhuis G, Martens H, Martens M (2005) (Computational Statistics & Data Analysis) Volume 48, 47-62.

Consumer acceptance of cheese, influence of different testing conditions

M. Hersleth, Ø. Ueland, H. Allain, T. Næs (2005) (Food Quality and Preference) Volume 16, 103-110.

Do tastants have a smell?

Mojet J, EP Köster, Prinz JF (2005).

Does olfactory memory depend on remembering odors?

Köster E P (2005) (Chemical Senses) Volume 30 (Issue 1), 236-237.

Does the mind reflect the mouth?: sensory profiling and the future

Dijksterhuis G, Byrne D V (2005) (Critical Reviews in Food Science and Nutrition) Volume 45, 527-534.

Effect of cold maceration, stem return, re-heating and mannoprotein addition on color stabilization of 'Pinot noir' wines

C de la Barra, K Hackl, K Dürrschmid, R Eder, KD Kulbe (2005) (Mitteilungen Klosterneuburg) Volume 55 (Issue 5-6), 140-147.

Effect of the replacement of gelatin on the sensory properties and rheology of mousses

S. Chapman, C. Gilbert, S. Sahi and C. Saraiva (2005) (CCFRA Confidential R & D Report) Volume 210.

Evaluation of fresh cut conference pears coated with Natureseal.

L. Potter, L. Bradly, S. Chapman (2005) (CCFRA R&D Report) Volume 208.

Food choice at lunch during the third year of life: increase in energy intake but decrease in variety

Nicklaus S, Chabanet C, Boggio V, Issanchou S (2005) (Acta Pædiatrica) Volume 94, 1023-1029.

Growth and sensory characteristics of organically reared broilers differing in strain, sex and at slaughter

Horsted K, Henning J U KHermansen J E (2005) (Acta Agriculturae Scandinavica) Volume 55 (Issue 4), 149-157.

I test di estensibilità dell’impasto su piccola scala per la previsione della qualità del pane (Micro-scale extension test of wheat flour dough for the prediction of bread quality.

Paoletti F, Nardo N, Moneta E, Peparaio M, Sinesio F, Comendador F J (2005) (Tecnica Molitoria) Volume 2005 (Issue 12), 1300-1307.

Identification of chemicals, possibly originating from misuse of refillable PET bottles, responsible for consumer complaints about off-odours in water and soft drinks.

Widén, H, Leufven, A, Nielsen, T (2005) (Food Additives and Contaminants) Volume 22 (Issue 7), 681-692.

Lebensmittel als Kommunikationsmittel - Die semiotische Lebensmittelqualität / Food as a means of Communication - The semiotic Quality of Food

Dürrschmid K (2005) (Ernährung / nutrition) Volume 29 (Issue 3), 125-127; 0250-1554 .

Modelling of thickness of semi-liquid foods

Terpstra MEJ; Janssen AM; Prinz J; de Wijk RA; Weenen H, van der Linden E (2005) (Journal of Texture Studies) Volume 36 (Issue 2), 213-233 .

Odor naming methodology: Correct identification with multiple-choice versus repeatable identification in a free task

Sulmont-Rossé C, Issanchou S, Köster EP (2005) (Chemical Senses) Volume 30, 23-27.

Oxygen- and light-barrier properties of thermoformed packageing materials used for modified atmosphere packaging: Evaluation of performance under realistic storage conditions

Jakobsen M, Kurtmann L, Juncher D, Miquel Becker E, Risbo J (2005) (Packaging Technology and Science) Volume 18, 265-272.

Perception of bread: A comparison of consumers and trained assessors

M. Hersleth, R. Berggren, F. Westad, M. Martens (2005) (Journal of Food Science) Volume 70 (Issue 2), 95-101 .

Perception of cheese: a comparison of quality scoring, descriptive analysis and consumer responses

Hersleth M, Ilseng M A, Martens M, Næs T (2005) (Journal of Food Quality) Volume 28, 333-349.

Perception of texture and flavor in soups by elderly and young subjects

Kremer S, Mojet J, Kroeze JHA (2005) (J Texture Studies) Volume 36, 255-272.

Reducing the sodium content in meat products: The effect of formulation in low-sodium ground meat patties

Ruusunen M, Vainionpää J, Lyly M, Lähteenmäki L, Niemistö M, Ahvenainen R, Puolanne E (2005) (Meat science) Volume 69, 53-60.

Regression of a data matrix on descriptors of both its rows and of its columns via latent variables: L-PLSR

Martens H, Anderssen E, Flatberg, A, Gidskehaug L H, Hoy M, Westad F, Thybo A, Martens M (2005) (Computational Statistics & Data Analysis) Volume 48 (Issue 1), 103-123.

Semantic, typicality and odor representation: A cross-cultural study

Chrea C, Valentin D, Sulmont-Rossé C, Nguyen DH, Abdi H (2005) (Chemical Senses) Volume 30, 37-49.

Sensory based quality control utilising an electronic nose and GC-MS analyses to predict end-product quality from raw materials

Hansen T, Petersen M A, Byrne D V (2005) (Meat Science) Volume 69, 621-634.

Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings

Bom Frøst M, Heymann H, Bredie WLP, Dijksterhuis GB, Martens M (2005) (Food Quality and Preference) Volume 16 (Issue 4), 305-314.

Sensory memory and food texture

Mojet J, Köster EP (2005) (Food Qual. Pref.) Volume 16, 251-266.

Sensory sub-attributes of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces

Weenen H, Jellema RH, de Wijk RA (2005) (Food Quality and Preference) Volume 16, 163-170.

Taste perception with age: pleasantness and its relationships with threshold sensitivity and supra-threshold intensity of five taste qualities

Mojet J, Christ-Hazelhof E, Heidema J (2005) (Food Qual. Pref.) Volume 16, 413-423.

Temperature effect on lactose crystallization, maillard reactions, and lipid oxidation in whole milk powder

Thomsen M, Lauridsen L, Skibsted L H, Risbo J (2005) (Journal of Agricultural and Food Chemistry) Volume 53 (Issue 18), 7082-7090.

The dynamic sensory evaluation of bitterness and pungency in virgin olive oil

Sinesio F, Moneta E, Esti M (2005) (Food Quality and Preference) Volume 16, 557-564.
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