Recent publications:

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Two types of radicals in whole milk powder: effect of lactose crystallization, lipid oxidation, and browning reactions

Thomsen M K, Lauridsen L, Skibsted L H, Risbo J (2005) (Journal of Agricultural and Food Chemistry) Volume 53 (Issue 5), 1805-1811.

Univariate and multivariate modelling of flavour release in chewing gum using time-intensity: A comparison of data analytical methods

Ovejero-Lopez I, Bro R, Bredie W L P (2005) (Food Quality and Preference) Volume 16 (Issue 4), 327-343.

Key sensory attributes and visual and flavour references for sensory assessment of PDO Mozzarella di Bufala cheese

Sinesio F, Moneta E, Peparaio M, Comendador FJ (2005) (Proceedings of the 6th Pangborn Sensory Science Symposium, 7-11 August 2005, Harrogate, UK. p.76).

Importance of flavour attributes in carnot/fruit mixed nectars for their overall sensory quality

Wasiak-Zys G, Baryłko-Pikielna N, Kostyra E (2005) (Culinary Arts and Science V. Global and National Perspectives. (editors. Edwards J.S.A., Kowrygo B., Rejman K.), 655-664).

Flavour release from model systems – In vitro and in vivo instrumental measurements

Haahr A-M (2005) (Centre for Advanced Food Studies Technical University of Denmark and Department of Food Science).

Exploring sensory properties of Frascati Superiore DOC wine using Correspondence Analysis

Sinesio F, Moneta E, Peparaio M, Esti M (2005) (Proceedings of the 6th Pangborn Sensory Science Symposium, 7-11 August 2005, Harrogate, UK. p.77).

Enzyme-aided modification of perceived flavour and texture of microwave-heated beefburgers

Heiniö RL, Mustranta A, Lille M, Lantto R, Katina K, Lähteenmäki L (2005) (State-of-the-Art in Flavour Chemistry and Biology. Hofmann T, Rothe M, Schieberle P (Eds). Proc. 7th Wartburg Symp. on Flavour Chemistry & Biology, Eisenach, 21-23 April 2004. Garching: Deutsche Forschungsanstalt für Lebensmittelchemie, 469-472).

Electronic nose for prediction of the sensory quality of meat products

Vestergaard J S (2005) (Ph.d.-afhandling. Copenhagen: The Royal Veterinary and Agricultural University, Department of Food Science, Sensory Science).

Comparison of Product Specific Sensory Training Methods

Kuti T, Hegyi A, Megáll N, Kemény S (2005) (Lippay-Ormos-Vas Scientific Conference, 19-20 Oct. 2005, Budapest).

Caratterizzazione sensoriale del “pomodoro seccagno di Valledolmo (Sensory characteristics of drought resistant varieties of tomatoes

Comendador FJ, Moneta E, Peparaio M, Sinesio F (2005) (7th Congresso Italiano di Scienza e Tecnologia degli Alimenti (CISETA), 19-21 September 2005, Cernobbio, Italy).

Caratteristiche reologiche e di texture di Mozzarella di bufala campana DOP (Reological and textural characteristics of PDO Mozzarella di Bufala campana)

Paoletti F., Nardo N., Sinesio F, Comendador FJ, Moneta E, Peparaio M, Manzi P, Marconi S, Pizzoferrato L (2005) (7th Congresso Italiano di Scienza e Tecnologia degli Alimenti (CISETA), 19-21 September 2005, Cernobbio, Italy).

New psychology based training programmes for improving effectiveness of the sensory benchmarking method

Megáll N, Hegyi A, Kuti T, Kemény S (2005) (Proceedings of the 6th Pangborn Sensory Science Symposium, Harrogate, UK).

Paradies und Sintflut - Informationen über Lebensmittel aus psychologischer Sicht

Dürrschmid K (2005) (Mitteilungen des Internationalen Arbeitskreises für die Kulturforschung des Essens (IAKE), 12, 59f).

Prediction of creamy mouthfeel based on texture attribute ratings of dairy desserts

Weenen H, Jellema RH, de Wijk RA (2005) (Weenen H, Shahidi F (Eds.): Flavour and texture of lipid containing foods. American Chemical Society, Washington DC).

Preventing lipid oxidation during recovery of functional proteins from herring (Clupea harengus) fillets by an acid solubilization process

Undeland I, Hall G, Wendin K, Gangby I, Rutgersson A (2005) (Journal of Agricultural and Food Chemistry 53 (2005) 14, 5625-5634).

Retronasal flavour measurements and perception of foods

Ovejero Lopez I (2005) (Den Kgl. Veterinær og Landbohøjskole, Fødevarevidenskab, Sensorisk Videnskab).

Ricerca esplorativa sulla relazione tra la qualità sensoriale attesa e quella percepita in un biscotto di farro di produzione industriale (Explorative study on the relationships of expected and perceived sensory quality in industrial emmer wheat biscuits

Comendador FJ, Moneta E, Peparaio M, Sinesio F (2005) (6th Convegno della Associazione Italiana di Scienza e Tecnologia dei Cereali (AISTEC), 16-18 June 2005, Valenzano, Italy).

Sensory evaluation in Enciclopedia of Analytical Science

Sinesio F (2005) (2nd edition Elsevier Limited, London, 2005 pp.283-290).

Smagens fysiologi

Møller P, Meyer C, Pedersen T,Martens M (2005) (I: Menneskets ernæring. Fra molekylærbiologi til sociologi. Astrup, Stender, Dyerberg (eds.) Munksgaard, kap. 36, 423-431).

Studio delle proprietà sensoriali di oli di oliva vergini laziali (Study of the sensory properties of virgin olive oil of Lazio Region)

Moneta E, Comendador FJ, Peparaio M, Sinesio F (2005) (7th Congresso Italiano di Scienza e Tecnologia degli Alimenti (CISETA), 19-21 September 2005, Cernobbio, Italy).

The role of fats in friction and lubrication.

Prinz J.F, de Wijk RA (2005) (Weenen H, Shahidi F (Eds): Flavour and texture of lipid containing foods. American Chemical Society, Washington DC).

The role of friction in perceived oral texture

de Wijk RA, Prinz JF (2005) (Food Quality and Preference, 16, 121-129).

Enzyme-aided modification of perceived flavour and texture of microwave-heated beefburgers.

Heiniö, R-L, Mustranta, A, Lille, M, Lantto, R, Katina, K & Lähteenmäki, L (2005) (COST Action 921 Food matrices: Structural organisation and impact on flavour release and perception. Proceedings of the meetings held in Valencia, Spain, October and Dijon, France, April, Pittia P & Cayot N (Eds). ISBN 92-898-0024-0. Pp.97-101).

A parametric model for time-intensity curves

Eilers PHC, Dijksterhuis GB (2004) (Food Quality and Preference) Volume 15, 239–245.

A prospective study of food preferences in childhood

Nicklaus S, Boggio V, Chabanet C, Issanchou S (2004) (Food Quality and Preference) Volume 15, 805-818.

A sensory map of the meat universe

M. Rødbotten, E. Kubberød, P. Lea and Ø.Ueland (2004) (Meat Science) Volume 68, 137-144.

Adding flavour to whole grain products

Heiniö RL (2004) (New Food) Volume 1, 62-65.

Analysis of sensory data of different food products by ANOVA

Hegyi A, Kuti T, Kemény S (2004) (Chemometrics and Intelligent Laboratory Systems) Volume 72, 253-257.

Applying machine learning methods in studying relationships between mouthfeel and microstructure in oat bread

Salmenkallio-Marttila M, Roininen K, Lindgren JT, Rousu J, Autio K and Lähteenmäki L (2004) (Journal of Texture Studies) Volume 35, 225-250.

Attitudes and beliefs directed towards ready meal consumption

Ahlgren M, Gustafsson IB, Hall G (2004) (Food Service Technology) Volume 4, 159-169.

Attitudes behind consumers’ willingness to use functional foods

Urala N, Lähteenmäki L (2004) (Food Quality and Preference) Volume 15, 793-803.

Attitudes towards the use of GMOs in food production and their impact on buying intention: The role of positive sensory experience

Grunert K G, Bech-Larsen T, Lähteenmäki L, Ueland Ø, Åström A (2004) (Agribusiness) Volume 20 (Issue 1), 95-107.

Beliefs and attitudes towards the consumption of sugar-free products in a sample of Italian adolescents

Messina F, Saba A, Vollono C, Leclercq C, Piccinelli R (2004) (European Journal of Clinical Nutrition) Volume 58 (Issue 3), 420-428.

Bridge-PLS regression: two-block bilinear regression without deflation

Gidskehaug L, Stødkilde-Jørgensen H, Martens M, Martens H (2004) (Journal of Chemometrics) Volume 18, 208-215.

Comparison of the sensory properties, rheology and microscopic structure of desserts made from either gelatin or pectin

S. Chapman, C. Saraiva, M. Edwards, S. Sahi, C. Gilbert (2004) (CCFRA Confidential R & D Report) Volume 202.

Consumer and health: getting the probiotic message across

Lähteenmäki L (2004) (Microbial Ecology in Health and Disease) Volume 16, 145-149.

Consumer choices of pork chops: results from three consumer panels in France

Ngapo T M, Martin J-F, Dransfield E (2004) (Food Quality and Preference) Volume 15, 349-359.

Culture and odor categorization: agreement between cultures depends upon the odors.

Chrea C, Valentin D, Sulmont-Rosse C, Ly Mai H, Hoang Nguyen D, Abdi H (2004) (Food Quality and Preference) Volume 15, 669-679.

Do age differences in odour memory depend on differences in verbal memory?

Møller P, Wulff C, Köster EP (2004) (Neuroreport) Volume 15 (Issue 5), 915-917.

Effect of concentration on taste-taste interactions in food for elderly and young subjects

Mojet J, Heidema J, Christ-Hazelhof E (2004) (Chem. Senses) Volume 29, 671-681.

Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread

Salmenkallio-Marttila M, Roininen K, Lähteenmäki L, Autio K: (2004) (Agricultural and Food Science) Volume 13, 138-150.

Effects of type of packaging material on shelf-life of fresh broccoli by means of canges in weight, colour and texture

Jacobsson A, Nielsen T, Sjoholm, I (2004) (European Food Research and Technology) Volume 218 (Issue 2), 157-163.

Exploring difficult textural properties of fruit and vegetables for the elderly in Finland and the United Kingdom

Roininen K, Fillion L, Kilcast D, Lähteenmäki L (2004) (Food Quality and Preference ) Volume 15, 517-530.

Flavor Characterization of Ripened Cod Roe by Gas Chromatography, Sensory Analysis, and Electronic Nose

Jonsdottir R, Olafsdottir G, Martinsdottir E, Stefansson G (2004) (J Agric Food Chem) Volume 52, 6250-6256.

Flavor release measurement from gum-based model systems. Relation between instrumental APCI-MS and sensory TI profiles

Ovejero-Lopez I, Haahr A-M, van den Berg F, Bredie W L P (2004) (Journal of Agricultural and Food Chemistry) Volume 52, 8119-8126.

Gut health foods

Mattila-Sandholm T, Saarela M, Lähteenmäki L (2004) (The World of Food Ingredients) Volume February, 50-52.

Impression formation of functional food consumers.

Saher M, Arvola A, Lindeman M, Lähteenmäki L (2004) (Appetite) Volume 42, 79-89.

Incidental learning and memory for three basic tastes in food

Köster MA, Prescott J, Köster EP (2004) (Chemical Senses) Volume 29, 441-453.

Influence of feeding different types of roughage on the oxidative stability of milk

Havemose M S, Weisbjerg M R, Bredie W L P, Nielsen J H (2004) (International Dairy Journal) Volume 14, 563-570.

Influence of packaging material and storage temperature on the sensory quality of broccoli

Jacobsson A, Nielsen T, Sjöholm I, Wendin K (2004) (Food Quality and Preference) Volume 15 (Issue 4), 301-310.
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