Recent publications:

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Impact of the information provided to consumers on their willingness to pay for Champagne: comparison with hedonic scores.

Lange C, Martin C, Chabanet C, Combris P, Issanchou S (2002) (Food Quality and Preference) Volume 13, 597-608.

Implicit learning: a basis for food expectations

Mojet J, Köster EP (2002) (Appetite) Volume 38, 110-117.

Jakosc sensoryczna rynkowych sokow jablkowych i pomaranczowych ( Sensory quality of apple and orange juice)

Barylko Pikielna N, Matuszewska I, Szczecinska A, Radzanowska J, Jeruszka M (2002) (Zywnosc) Volume 1, 34-51.

Modeling of calcium chloride and pectin methylesterase prefreezing treatments of strawberries and jams

Suutarinen J, Honkapää K, Heiniö R-L, Mustranta A, Liukkonen-Lilja H, Mokkila M (2002) (Journal of Food Science) Volume 67 (Issue 3), 1240-1248.

Monitoring of taints related to printed solid boards with an electron ic nose

Heiniö, R L, Ahvenainen, R (2002) (Food Additives and Contaminants) Volume 19 (Issue 1), 209-220.

Perception of sweetness and sourness in apple juice varying in sucrose level and its relation to hedonic response in elderly and young adults

Barylko Pikielna N, Matuszewska I, Kozlowska K, Jeruszka M, Roszkowski W (2002) (Pol. J. Food Nutr Sci.) Volume 2 (Issue 11/52), 65-74.

Physicochemical and sensory fruit characteristics of two sweet cherry cultivars during storage

Esti M, Cinquanta L, Sinesio F, Moneta E, Di Matteo M (2002) (Food Chemistry) Volume 76, 399-405.

Proactive and Retroactive Interference in Implicit Odor Memory

Köster EP, Degel J, Piper D (2002) (Chemical Senses) Volume 27, 191-207.

Relationship between taste and chewing patterns of visco-elastic model foods

Alfonso M, Neyraud E, Blanc O, Peyron M A, Dransfield E (2002) (Journal of Sensory Studies) Volume 17, 193-206.

Selection of a subset of variables: minimisation of Procrustes loss between a subset and the full set

Dijksterhuis G B, Frøst M B, Byrne D V (2002) (Food Quality and Preference) Volume 13, 89-97.

Selection of odorants for memory tests on the basis of familiarity, perceived complexity, pleasantness, similarity and identification

Sulmont C, Issanchou S and Köster EP (2002) (Chemical Senses) Volume 27, 307-317.

Sensory analysis for magnetic resonance-image analysis: Using human perception and cognition to segment and assess the interior of potatoes

Martens H, Thybo A K, Andersen H J, Karlsson A H, Donstrup S, Stødkilde-Jorgensen H, Martens M (2002) (Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology) Volume 35, 70-79.

Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat

Byrne D V, Bredie W L P, Mottram D S, Martens M (2002) (Meat Science) Volume 61, 127-139.

Sensory colour assessment of fresh meat from pigs supplemented with iron and vitamin E

O’Sullivan M, Byrne D V, Stagsted J, Andersen H J, Martens M (2002) (Meat Science) Volume 60, 253-265.

Sensory meat quality and warmed-over flavour - a review.

Byrne D V, Bredie W L P (2002) (Research advances in the quality of meat and meat products.), 95-121.

Sensory of character impact components in an apple model mixture

Bult JHF; Schifferstein HNJ; Roozen JP; Dalmau-Boronat E, Voragen AJG; Kroeze JHA (2002) (Chemical Senses) Volume 27, 485-494 .

Sensory quality of sprouts of selected cruciferous species

Troszynska A, Lamparski G,Kozlowska H (2002) (Pol. J.Food Nutr.Sci.) Volume 11 (Issue 52), 138-141.

Texture and flavour memory in foods: An incidental learning experiment

Mojet J, Köster E P (2002) (Appetite) Volume 38, 110-117.

Texture Memory in Foods: An Implicit Learning Experiment

Mojet J, Köster EP (2002) (Appetite) Volume 38 (Issue 2), 110-117.

The effect of drinking milk, water or cola on the perception of subsequent basic tastes

Ahn N, Bom Frøst M, Wolf Frandsen L, Dijksterhuis GB, Martens M (2002) (Journal of Sensory Studies) Volume 17, 571-581.

The effect of oral and product temperature on the perception of temperature in liquids and semi-solids

Engelen L, de Wijk RA, Prinz JF, van der Bilt A, Jansen A, Bosman F (2002) (European Journal of Oral Science) Volume 110 (Issue 6), 412-416.

The relationship between chewing activity and food bolus properties obtained from different meat textures

MIOCHE L, BOURDIOL P, MONIER S, MARTIN J F (2002) (Food Qual Prefer) Volume 13, 583-588.

The reliability of naive assessors in sensory evaluation visualized by pragmatical multivariate analysis

O'Sullivan M G, Martens H, Boberg Baech S, Kristensen L, Martens M (2002) (Journal of Food Quality) Volume 25, 395-408.

The role of “collative properties” in the development of preference during exposure to an orange drink

Lévy C M, MacRae A, Köster E P (2002) (Appetite) Volume 39, 246.

Understanding consumer perceptions of fermented yoghurt products using Conjoint and Generalised Procrustes Analysis

Saba A, Rosati S (2002) (Italian Journal of Food Science) Volume 4 (Issue 14), 339-350.

Use of IdeaMap.NETTM - factors influencing consumer interest in white sliced bread

CCFRA (2002) (R&D Report) Volume 154.

Use of physio-chemical methods for assessment of sensory changes in carrot texture and sweetness during cooking

De Belie N, Laustsen A M, Martens M, Bro R, De Baedemaeker J (2002) (Journal of Texture Studies) Volume 33, 367-388.

Just noticeable taste differences in perception and memory

Köster MA, Prescott J, Köster EP (2002) (Abstracts of the 10th Food choice Conference in Wageningen, the Netherlands Appetite, 39, 244).

Incidental memory for different aspects of food texture

Mojet J, Köster EP (2002) (Poster presented at the 4th Pangborn Symposium in Dijon (publication in preparation)).

Importance of sensory analysis in international trade

Barylko Pikielna N, Lamparski G (2002) (European Sensory Network (E.S.N.) Seminar "Using sensory analysis in food product development and quality control", 21-22 Nov.2002, Budapest, Hungary).

Effects of increased hardness on jaw movement and muscle activity during chewing of visco-elastic model foods

Peyron M A, Lassauzay C, Woda A (2002) (Accepté pour publication dans Experimental Brain Research, 2002).

Effect of the selected technical parameters of chopping process on sensory properties of texture of model meat product (Polish)

Makała H, Dolata W, Kostyra E (2002) (Journal of Food and Nutrition Sciences; 11(1), 55-60 ).

Consumer preferences of pork chops: An international cross-cultural comparison

Ngapo T M, Martin, J-F, Dransfield E (2002) (48th International Congress of Meat Science and Technology, Rome, Italy. p. 150).

Analyse sensorielle. Validation des méthodes

Nicod H (2002) (Contrôles, essais, mesures, Octobre).

Odor memory: incidental vs intentional learning, implicit vs explicit memory

Issanchou S, Valentin D, Sulmont C, Degel J, Köster EP (2002) (Dubois D, Rouby C, Schaal B (eds): Odor and Cognition, pp 211-230, Cambridge University Press, USA).

Pork flavour: Sensory profiling of pork in Sweden and Denmark using the same methodology

Agerhem H, Bejerholm C, Claudi-Magnussen (2002) (48th ICoMST).

Quality management of stored fish

Martinsdóttir E (2002) (in "Safety and quality issues in fish processing, Bremner A (ed.) Woodhead Publishing Ltd.. 303-313. ).

Testing odor memory: incidental versus intentional learning, implicit versus explicit memory.

Issanchou S, Valentin D, Sulmont C, Degel J, Köster EP (2002) (Olfaction, taste, and cognition (Rouby, C., Schaal, B., Dubois, D., Gervais, R. and Holley, A.), Cambridge University Press: Cambridge, UK, 211-230).

The influence of fat content on sensory properties and consumer perception of dairy products

Frøst M B (2002) (PhD Thesis, The Royal Veterinary and Agricultural University, Centre for Advanced Food Studies, Department of Dairy and Food Science).

The specific characteristics of the sense of smell

Köster EP (2002) (Dubois D, Rouby C, Schaal B (eds): Odor and Cognition, Cambridge University Press, Cambridge, USA, 27-43 ).

Wykorzystanie nasion rzepaku do produkcji kielkow jadalnych ( The use of rapeseeds for sprouts production in human nutrition)

Kozlowska H, Troszynska A, Zielinski H, Bucinski A, Lamparski G (2002) (Rosliny Oleiste (Oilseed Crops), Instytut Hodowli i Aklimatyzacji Roslin (Plant Breeding and Acclimatization Institute), TomXXIII - Zeszyt 1, 165-173 (in Polish)).

Approach to Setting Occupational Exposure Limits for Sensory Irritants in the Netherlands

V.J. Feron, J.H.E. Arts, J. Mojet (2001) (AIHAJ - American Industrial Hygiene Association) Volume 62, 733 - 735. doi:10.1080/15298660108984683

Taste Perception with Age: Generic or Specific Losses in Threshold Sensitivity to the Five Basic Tastes?

J. Mojet (2001) (Chemical Senses) Volume 26, 845 - 860. doi:10.1093/chemse/26.7.845

Analisi sensoriale del burro: risultati di uno studio internazionale (Sensory analysis of butter: results of an international study)

Sinesio F, Moneta E, Catone T (2001) (Scienza e Tecnica Lattiero-Casearia) Volume 52 (Issue 1), 29-48.

An effective hedonic analysis tool : weak/strong points

ROUSSET S, MARTIN J F (2001) (J Sens Stud) Volume 16, 619-641.

Acceptability of genetically modified cheese presented as real product alternative

Lähteenmäki L, Grunert K, Åström A, Ueland Ø, Arvola A, Bech-Larsen T (2001) (Food Quality and Preference) Volume 15, 805-818.

Adaptation de la mastication aux propriétés mécaniques des aliments

PEYRON M A, WODA A (2001).

Analysis of designed experiments by stabilised PLS Regression and jack-knifing

Martens H, Høy M, Westad F, Folkenberg D, Martens M (2001) (Chemometrics and Intelligent Laboratory Systems) Volume 58, 151-70.

Apple or mushroom - sensory impact of 1-octen-3-one in an apple odour mixture

Bredie W L P, Ivanova D, Møller P, Petersen M A (2001) (Food Processing Industry Magazine) Volume 10, 5-6.

Are weak odors stronger than strong odors? The influence of odor on human performance

Köster EP, Degel J (2001) (Aroma-Chology) Volume 9 (Issue 2), 9-11.
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