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 ).
Feedback calibration: A training method for descriptive panels
Chris J. Findlay, John C. Castura, Isabelle Lesschaeve (2007) (Food Quality and Preference) Volume 18, 321 - 328.
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.
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).