Recent publications:

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Texture and mouth-feel of semi-solid foods: Commercial mayonnaises, dressings, custard desserts and warm sauces

Weenen H, Van Gemert LJ, Van Doorn JM, Dijksterhuis GB, De Wijk RA (2003) (Journal of Texture Studies) Volume 34, 159-179.

Texture of semi-solids; sensory and instrumental measurements on vanilla custard desserts

de Wijk RA, van Gemert LJ, Terpstra MEJ, Wilkinson CL (2003) (Food Quality and Preference) Volume 14 (Issue 4), 35-317.

The Effect of Nonlinear Distortion on the Perceived Quality of Music and Speech Signals

Tan CT, Moore BCJ, Zacharov N (2003) (Journal of the Audio Engineering Society) Volume 51 (Issue 11), 1012-1031.

The effect of oral and product temperature on the perception of flavor and texture attributes of semi-solids

Engelen L, de Wijk RA, Prinz JF, Janssen AM, Weenen H, Bosman F (2003) (Appetite) Volume 41, 273-281.

The psychology of food choice: some often encountered fallacies

Köster EP (2003) (Food Quality and Preference) Volume 14, 359-373 .

The relation between saliva flow after different stimulations and the perception of flavor and texture attributes in custard desserts

Engelen L, de Wijk RA, Prinz JF, Bosman F (2003) (Physiology and Behavior) Volume 78 (Issue 1), 165-169.

The role of intra-oral manipulation in the perception of sensory attributes

de Wijk RA, Prinz JF, & Engelen L (2003) (Appetite) Volume 40 (Issue 1), 1-7.

The use of visible and near-infrared reflectance measurements to assess sensory changes in carrot texture and sweetness during heat treatment

De Belie N, Pedersen D K, Martens M, Bro R, Munck L, De Baedemaeker J (2003) (Biosystems Engineering) Volume 85, 213-225.

Time course of melting and flavor release of ice creams containing different types and levels of fat: a time intensity sensory study

Hyvönen L, Linna M, Tuorila H, Dijksterhuis GB (2003) (Journal of Dairy science) Volume 86, 1130-1138.

Versuche zur Bewertung von Ergebnissen deskriptiver sensorischer Analysen von Orangensäften

Dürrschmid K, Gamper G, Zenz, H (2003) (ernährung / nutrition) Volume 27 (Issue 11), 453-462.

La percezione dinamica dell’amaro e del piccante in olio extra vergine di oliva (Dynamic perception of bitter and pungent sensations in virgin olive oils)

Moneta E, Esti M, Peparaio M, Sinesio F (2003) (Proceeding I° Congresso Nazionale SISS “Ruolo dell’Analisi Sensoriale per la valorizzazione delle produzioni Alimentari Italiane” 13-14 November, Rome p 157-162).

L’avena per un alimento funzionale innovativo. Qualità nutrizionale e sensoriale (Oats for a new functional food product. Nutritional and sensory quality)

Comendador F J, Moneta E, Peparaio M, Raffo A, Sinesio F, Sgrulletta D, De Stefanis E, Redaelli R (2003) (Proceeding I° Congresso Nazionale SISS “Ruolo dell’Analisi Sensoriale per la valorizzazione delle produzioni Alimentari Italiane” 13-14 November, Rome. p 119-122).

Kuluttajien mielikuvat jalostetuista luomutuotteista. Tietoa markkinalähtöisen tuotekehityksen pohjaksi. (Consumer views about processed organic food products. Information for market oriented product development)

Arvola A, Lähteenmäki L (2003) (VTT Tiedotteita 2217. Espoo, Finland.).

Influenza di fattori genetici e di allevamento sulla qualità organolettica di soppressate Lucane (Effect of genetic and breeding factors on organoleptic quality of “Soppressata Lucana” salumi)

Nardo N, Moneta E, Paoletti F, Peparaio M, Sinesio F (2003) (Proceeding I° Congresso Nazionale SISS “Ruolo dell’Analisi Sensoriale per la valorizzazione delle produzioni Alimentari Italiane” 13-14 November, Rome. p 166-169).

European Research in Probiotics and Prebiotics: the PROEUHEALTH –cluster

Mattila-Sandholm T, Lähteenmäki L, Saarela M (2003) (Functional Dairy Products. (Mattila-Sandholm T & Saarela M, eds.) Cambridge: Woodhead Publ. Ltd, pp. 359-377).

Effect of sweetener on release of flavour compounds form chewing gum

Haahr A-M, Pilsgaard C F, Stahnke L H, Bredie W L P, Refsgaard H H F (2003) (Flavour Research at the dawn of the twenty-first century, eds. Le Quere J L, Etievant P X, Intercept Scientific Technic Publishers, London).

Developments of QIM past and future. In Quality of Fish form Catch to Consumer

Martinsdóttir E, Luten JB, Schelvis-Smit AAM, Hyldig G (2003) (Luten JB, Oehlenschläger J, Ólafsdóttir G (Eds. ) Wageningen Academic Publishers, Wageningen, The Netherlands).

Development of sensory assessment scale for oral sensation of cold and warmth

Ovejer-Lopez I, Bredie W L P (2003) (Flavour Research at the dawn of the twenty-first century, eds. Le Quere, J.L. and Etievant, P.X., Intercept Scientific Technic Publishers, London, Pp. 297-300 ).

Criteria Influencing Choice of Pork Chops by Korean Consumers

Soohyun Cho, Tania M Ngapo, Eric Dransfield, Beomyoung Park, Jinhyeong Kim, Youngmo Yoo, Sanggi Yun, Jongmoon Lee (2003) (49th International Congress of Meat Science and Technology, Campinas, Brazil. p. 247-248).

Convalida di metodi sensoriali. Quali criteri? Quali Strumenti? (Validation of sensory data)

Sinesio F (2003) (Proceeding I° Congresso Nazionale SISS “Ruolo dell’Analisi Sensoriale per la valorizzazione delle produzioni Alimentari Italiane” 13-14 November, Rome. p 54-56).

Consumers and health: getting the message across

Lähteenmäki L (2003) (The Food, GI-tract functionality and Human Health Cluster, ProEuHealth Workshop 2 (eds. Kuokka A, Saarela M & Mattila-Sandholm T). VTT Symposium 226, pp. 39-40).

Consumers and Functional Foods

Lähteenmäki L (2003) (Functional Dairy Products. (Mattila-Sandholm T & Saarela M, eds.) Cambridge: Woodhead Publ. Ltd, pp. 346-358).

Consumer preferences of pork chops – The Brazilian surveyThe 5th Pangborn Sensory Science Symposium

Cipolli KMVA, Silveira ETF, Ngapo TM, Dransfield E (2003) (A sensory Revolution, Boston USA p 187).

Aspetti chimici e sensoriali di oli extra vergini di oliva in relazione alle condizioni di conservazione (Study of chemical and sensory aspects of virgin olive oils in relation to storage conditions)

Esti M, Moneta E, Panfili G, Fratianni A, Cinquanta L, Sinesio F (2003) (Proceeding I° Congresso Nazionale SISS “Ruolo dell’Analisi Sensoriale per la valorizzazione delle produzioni Alimentari Italiane” 13-14 November, Rome. p 133-136).

Profili aromatici e sensoriali di ecotipi di pomodoro campano (Aroma and sensory profiles of traditional Italian ecotypes of tomato)

Sinesio F, Moneta E, Peparaio M, Piombino P, Pessina R, Genovese A, Lisanti T, Moio L (2003) (Proceeding I° Congresso Nazionale SISS “Ruolo dell’Analisi Sensoriale per la valorizzazione delle produzioni Alimentari Italiane” 13-14 November, Rome. p 196-200).

Stability of disulfides and furanthiols in triacylglycerol autoxidation as model for warmed-over flavour

Bredie W L P, Ivanova D (2003) (pp. 520-523. Flavour Research at the dawn of the twenty-first century, eds. Le Quere, J.L. and Etievant, P.X., Intercept Scientific Technic Publishers, London).

Testing consumer responses to new packaging concepts

Lähteenmäki L, Arvola A (2003) (Ahvenainen R. (ed.): Novel Food packaging Techniques. Cambridge: Woodhead Publ. Ltd., 550-562.).

Thermal inactivation of Nonproteolytic Clostridium Botulinum Type E Spores in Model Fish Media and in Vacuum-Packaged Hot-Smoked Fish Products

Lindström M, Nevas M, Hielm S, Lähteenmäki L, Peck MW, Korkeala H: (2003) (Applied and Environmental Microbiology 69, 4029-4036.).

Validity of ranking criteria in gas chromatography olfactometry methods

Petersen M A, Ivanova D, Møller P, Bredie W L P (2003) (Flavour Research at the dawn of the twenty-first century, eds. Le Quere, J.L. and Etievant, P.X., Intercept Scientific Technic Publishers, London, Pp. 494-499 ).

Zur Sensorik von Madeleines und Tee

Dürrschmid K (2003) (Mitteilungen des Internationalen Arbeitskreises für Kulturforschung des Essens., 11, 12-23 ).

Influence of processing on the flavour formation of oat and rye.

Heiniö R.-L. (2003) (VTT Biotechnology, Espoo. VTT Publications 494. 72 p. + app. 48 p. ISBN 951-38-6042-6; 951-38-6043-4.).

A postero-anterior videofluorographic study of the intraoral management of food in man

Mioche L, Hiiemae KM, Palmer JB (2002) (Archives of Oral Biology) Volume 47, 267-280.

An Analysis of Human Response to the Irritancy of Acetone Vapors

Arts JHE, Mojet J, vanGemert LJ, Emmen HH, Lammers JHCM, Marquart J, Woutersen RA, Feron VJ (2002) (Critical Reviews in Toxicology) Volume 32 (Issue 1), 43-66.

Application of Quality Index Method (QIM): Scheme in Shelf Life Study of Farmed Atlantic Salmon (Salmo salar)

Sveinsdóttir K, Martinsdóttir E, Hyldig G, Jørgensen B, Kristbergsson K (2002) (J Fd Science Vol) Volume 67 (Issue 4).

Attitudes towards meat and meat-eating among adolescents in Norway: a qualitative study

E. Kubberød, Ø. Ueland, Å. Tronstad, E. Risvik (2002) (Appetite) Volume 38, 53-62.

Chewing pattern of various texture foods studied by electromyography in young and elderly populations

KOHYAMA K, MIOCHE L, MARTIN J F (2002) (J Text Stud 33) Volume 33, 269-283.

Consumer attitudes toward the use of genetic technoloy in tomato production in Italy

Saba A, Vassallo M (2002) (Food Quality and Preference) Volume 13 (Issue 1), 13-21.

Consumer issues: Consumer awareness of and attitudes towards functional foods

CCFRA (2002) (CCFRA Report) Volume 162.

Consumer perceptions of pork in Denmark, Norway and Sweden

Bryhni E A, Byrne D V, Rødbotten M, Claudi-Magnussen C, Agerhem H, Johansson M, Lea P, Martens M (2002) (Food Quality and Preference) Volume 13 (Issue 5), 257-266.

Data analytical methodology applied for training a sensory panel for evaluation of meat quality

O’Sullivan M, Byrne D V, Martens H, Martens M (2002) (Journal of Sensory Studies) Volume 17, 539-558.

Des représentations différentes vis à vis de l’alimentation, de la viande et de la santé chez les personnes jeunes et âgées?

Rousset S, Brandolini M, Martin JF, Bonin D, Lhoutellier P, Simon H, Vergote M, Boirie Y, Droit-VoletS (2002) (Age et Nutrition) Volume 13 (Issue 2), 76-85.

Differences between sensory profiles and development of rancidity during long-term storage of native and processed oat

Heiniö R L, Lehtinen P, Oksman-Caldentey K M, Poutanen K (2002) (Cereal Chemistry) Volume 79 (Issue 3), 367-375.

Discrepancy between the expected and actual acceptability of meat products, eggs and fish : the case of older consumers

ROUSSET S, JOLIVET P (2002) (J Sens Stud 17) Volume 17, 61-75.

Effect of grass or concentrate feeding systems on lamb carcass and meat quality

PRIOLO A, MICOL D, AGABRIEL J, PRACHE S, DRANSFIELD E (2002) (Meat Sci) Volume 62, 179-185.

Effect of some beverages on the perception of some succeeding basic tastes

Ahn N, Frøst M B, Frandsen L W, Dijksterhuis G, Martens M (2002) (Journal of sensory studies) Volume 17, 571-581.

Effect of temperature and pH on flavor volatiles in extrusion cooking of wheat flour

Bredie W L P, Guy R C E, Mottram D S (2002) (Journal of Agricultural and Food Chemistry) Volume 50, 1118-1125.

Effects of calcium chloride-based prefreezing treatments on the quality factors of strawberry jams

Suutarinen J, Honkapää K, Heiniö R-L, Autio K, Mustranta A, Karppinen S, Kiutamo T, Liukkonen-Lilja H, Mokkila M (2002) (Journal of Food Science) Volume 67 (Issue 2), 884-894.

Effects of storage conditions on lipolysis, proteolysis and sensory attributes in high quality raw milk

Wiking L, Frøst M B, Larsen L B, Nielsen J H (2002) (Milchwissenschaft-Milk Science International) Volume 57, 190-194.

Gender and handedness effects on hedonicity of laterally presented odours

Dijksterhuis GB, Møller P, Bredie WLP, Rasmussen G, Martens M (2002) (Brain and cognition) Volume 50 (Issue 2), 272-281.

Gender specific preferences and attitudes towards meat

E. Kubberød, Ø. Ueland, M. Rødbotten, F. Westad and E. Risvik (2002) (Food Quality and Preference ) Volume 13, 285-294.
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