Recent publications:

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Functional lateralisation in human olfactory cortex: pleasant and unpleasant odours?

Møller P, Stødkilde-Jørgensen H, Martens M (2001) (NeuroImage) Volume 13, 912.

Implicit learning and implicit memory for odors: The influence of odor identification and retention time

Degel J, Piper D, Köster EP (2001) (Chemical Senses) Volume 26, 267-280.

Influences of fat, thickener and emulsifier contents on salad dressing: static and dynamic sensory and rheological analysis

Wendin K, Hall G (2001) (Lebensmittel-Wissenschaft+Technologie) Volume 34, 222-233 .

Inhibition of growth of nonproteolytic Clostridium Botulinum type B in sous vide cooked meat products is achieved by using thermal procecessing but not nisin

Lindström M, Mokkila M, Skyttä E, Hyytiä-Trees E, Lähteenmäki L, Hielm S, Ahvenainen R, Korkeala H (2001) (Journal of Food Proctection) Volume 64, 838-844.

Integrating consumer needs into product quality using a quality function deployment (QFD)approach : a literature review

CCFRA (2001) (CCFRA Review) Volume 29.

Internal and external determinants of eating initiation in humans

Marcelino AS, Adam AS, Couronne T, Köster EP, Sieffermann JM (2001) (Appetite) Volume 36, 19 – 14.

La part de la viande dans les apports protéiques de sujets âgés vivant à domicile

ROUSSET S, BRANDOLINI M, MARTIN J F, DROIT-VOLET S, BONIN D, LHOUTELLIER P, SIMON H, VERGOTE M H, BOIRIE Y (2001) (Cah Nut. Diét) Volume 36, 417-426.

Lateralization in olfaction- affection and cognition

Møller P, Rasmussen G, Bredie W L P, Dijksterhuis G B, Martens M (2001) (Chemical Senses) Volume 26 (Issue 785).

Linee Guida Internazionali per il controllo del rendimento dei laboratori in analisi sensoriale (Proficiency testing in sensory analysis: international guidelines)

Sinesio F (2001) (Rivista delle Technologie Alimentari) Volume 12 (Issue 1), 62-64.

Monitoring of taints related to printed solid boards with an electronic nose

Heiniö R-L, Ahvenainen R (2001) (Food Contaminants and Additives) Volume (submitted).

Reaction to boar odour by different South African consumer groups

De Kock HL, van Heerden SM, Heinze PH, Dijksterhuis B, Minnaar A (2001) (Meat Science) Volume 59, 353-362.

Relevant measurements of green pea texture

Edelenbos M, Thybo A, Erichsen L, Wienberg L, Andersen L (2001) (Journal of Food Quality) Volume 24, 91-110.

Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress

Byrne D V, Bak L S, Bredie W L P, Bertelsen G, Martens H, Martens M (2001) (Meat Science) Volume 59, 229-249.

Sensory Evaluation of walnut: an inter-laboratory study

Sinesio F, Guerrero A, Romero A, Moneta E, Lombard J C (2001) (Food Science and Technology International) Volume 7 (Issue 1), 37 -47.

Sensory panel consistency during development of a vocabulary for warmed-over flavour

Byrne DV, O’Sullivan MG, Dijksterhuis GB, Bredie WLP, Martens M (2001) (Food Quality and Preference.) Volume 12 (Issue 3), 171-187.

Sensory perception of fat in milk

Bom Frøst M, Dijksterhuis GB, Martens M (2001) (Food Quality and Preference) Volume 12, 327-336.

Sensory quality criteria for five fish species predicted from Near-Infrared (NIR) reflectance measurement

Warm K, Martens H, Nielsen J, Martens M (2001) (Journal of Food Quality) Volume 24, 389-403.

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

Mojet J, Christ-Hazelhof E, Heidema J (2001) (Chemical Senses) Volume 26, 845-860.

Temporal aspects related to the perception of skatole and androstenone, the major boar odour compounds

De Kock HL, Heinze PH, Potgieter CM, Dijksterhuis GB, Minnaar A (2001) (Meat Science) Volume 57, 61-70.

The influence of olfactory concept on the probability of detecting sub-and perithreshold components in a mixture of odorants

Bult JHF; Schifferstein, HNJ; Roozen JP; Voragen AGJ; Kroeze JHA (2001) (Chemical Senses) Volume 26, 459-469.

Training a sensory panel for TI: a case study

Peyvieux C, Dijksterhuis GB (2001) (Food Quality and Preference) Volume 12, 19-28.

Validation of a Texture Simulator

Kjøbæk N, Friis A, Rugholt S, Møller P, Adler-Nissen J (2001) (Annual transactions of the Nordic Rheology Society) Volume 9, 101-104.

Kauran flavorin muokkaaminen bioteknisellä prosessoinnilla (Tuning of oat flavour by biotechnical processing)

Heiniö R.-L. (2001) (Ruoka-Suomi 3, 25).

Kauran biotekninen prosessointi uusiksi elintarvikkeiksi, (Biotechnical processing of oat to new foodstuffs)

Oksman-Caldenty K-M, Kaukovitra-Norja A, Heiniö R-L, Kleemola T, Mikola M, Sontag-Strohm T, Pihlava J-M, Poutanen K (2001) (Salovaara H, Sonntag-Strohm T (Eds), Kaura elinvoimaa. Maa- ja metsätalousministeriön rahoittamat kansallisen kauraohjelman tutkimushankkeet 1998-2000, Helsingin yliopisto, Elintarviketeknologian laitos. EKT -sarja 1221, 85-108).

Kauran biotekninen prosessointi uusiksi elintarvikkeiksi (Biotechnical processing of oat to new foodstuffs)

Oksman-Caldenty K-M, Kaukovitra-Norja A, Heiniö R-L, Kleemola T, Lehtinen P, Mikola M, Sontag-Strohm T, Pihlava J-M, Poutanen K (2001) (Ryhänen E-L, Salo R (Eds), MTTn julkaisuja Sarja A 93. Elintarvikeklusterin tutkimusohjelman loppuraportti, Jokioinen: MTT 2001, 11-22).

In Proceedings of the 4th Pangborn Sensory Science Symposium, 22-26 July 2001

Saher M, Arvola A, Linderman M, Lähteenmäki L (2001) (Dijon, France. p. 207).

Health claims as promoters of product acceptability.

Arvola A, Urala N, Lähteenmäki L (2001) (Proceedings of the 4th Pangborn Sensory Science Symposium, 22-26 July 2001. Dijon, France, p. 174).

Germination increased bioactivity and stability of whole grain oat

Kaukovirta-Norja A, Oksman-Caldentey KM, Heiniö RL, Lehtinen P, Pihlava JM, Poutanen K (2001) (Proceedings of International Symposium of Whole Grain and Human Health. Liukkonen K., Kuokka A., Poutanen K. (Eds). 13-15 June 2001, Haikko Manor, Porvoo, Finland. Espoo: VTT 2001. VTT Symposium 213, 96).

Food Neophobia and Variety Seeking - Consumer Fear or Demand for New Food Products

Lähteenmäki L., Arvola A. (2001) (Frewer L J, Risvik E & Schifferstein H (Eds), Food, People and Society. A European Perspective of Consumer Food Choices, Springer-Verlag, Berlin, 161-175).

Effect of law-salt diet on the perception of preferred level of sodium in bread and meat products

Lyly M, Lähteenmäki L, Natri AM, Puolanne E (2001) (Proceedings of the 4th Pangborn Sensory Science Symposium, 22-26 July 2001. Dijon, France. p. 162).

Cross-cultural differences in food choice.

Saba A (2001).

Could sensory methods and results be tested for proficiency as chemical analytical results do?

Barylko-Pikielna N (2001) (M Rothe (ed.), Proceeding of the 6th Wartburg Aroma Symposium (Eisenach, April 10-13, 2000), pp. 129-135. Eigenverlag Bergholz-Rehbrücke, Germany: Deutsches Institut für Ernährungsforschung, pp. 129-135).

Correlation between perceived flavour and volatile compounds of processed oat

Heiniö R.L., Oksman-Caldentey K.M., Latva-Kala K., Poutanen K. (2001) (Proceedings of International Symposium of Whole Grain and Human Health. Liukkonen K., Kuokka A., Poutanen K. (Eds). 13-15 June 2001, Haikko Manor, Porvoo, Finland. Espoo: VTT 2001. VTT Symposium 213, 125-126).

Consumer attitudes towards risks of new foods

Lähteenmäki L. (2001) (Tuomisto J. & Mykkänen H. (Eds). The International Congress on Food Safety and Toxicology. August 24-25th, 2001. p. 44. (abstract)).

Appropriateness as a cognitive-contextual measure of food attitudes

Martens M, Schutz H G (2001) (Food, People and Society: a European perspective of consumers' food choices. Eds. Frewer, L., Risvik, E., and Schifferstein, H.N.J. Springer Verlag, Berlin, p. 247-266).

Meat texture transformation during mastication

Monier S, Bourdiol P, Mioche L (2001) (4th Pangborn Sensory Science Symposium. Dijon. France).

Microstructure and texture of processed oat

Salmenkallio-Marttila M, Heiniö R-L, Myllymäki O, Autio K, Poutanen K (2001) (Proceedings of the 92nd AOCS Annual Meeting & Expo. May 13-16, 2001, Minneapolis, USA).

Microstructure of oats and oat products

Salmenkallio-Marttila M, Heiniö R-L, Myllymäki O, Autio K, Poutanen K (2001) (Proceedings of the 3rd European Oat Conference. 17-18 May 2001, Uppsala, Sweden).

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

Suutarinen J, Honkapää K, Heiniö R-L, Lyly M, Mustranta A, Liukkonen-Lilja H, Mokkila M (2001) (Journal of Food Science. JFS-2001-0163).

Multivariate Analysis of Quality - An Introduction

Martens H, Martens M (2001) (John Wiley & Sons Ltd., Chichester, UK (445 pages)).

Pane di grano duro arricchito con granella immatura

Comandador F J, Sinesio F, Paoletti F, Moneta E (2001).

Present situation of the foods with new mouthfeels in Finland

Autio K, Lähteenmäki L (2001) (New Eating Texture Encyclopedia. Nishinari, K. (Ed.). Science Forum Inc., Tokyo, 131-136 (in Japanese)).

Prodotti ittici: preferenze e percezione dei consumatori. (Fish products: preferences and perceptions of consumers)

Catone T, Nardo N, Sinesio F (2001) (Rivista Italiana di Scienza dell\).

Proficiency testing for sensory profile tests : statistical guidelines - Part 2

CCFRA (2001) (R&D Report 127).

Proficiency testing for sensory ranking tests : statistical guidelines - Part 2

CCFRA (2001) (R&D Report 126).

Relationship between bolus properties and chewing activity

Mioche L, Bourdiol P, Monier S (2001) (4th Pangborn Sensory Science Symposium. Dijon. France).

Sensory characteristics of industrially manufactured apple aroma condensates

Matuszewska I, Barylko-Pikielna N, Szczecinska A, Skapska S (2001) (Rothe M (Ed.): proceedings of the 6th Wartburg Aroma Symposium (Eisenach, April 10-13, 2000), Eigenverlag Bergholz-Rehbrücke, Germany: Deutsches Institut für Ernährungsforschung, pp. 380-383 ).

Sensory evaluation of fish freshness. A reference manual for the fish industry

Martinsdóttir E, Sveinsdottir K, Luten J, Schelvis-Smit R, Hyldig G (2001) (QIM-Eurofish, Ijumiden, The Netherlands, 49 pages).

Stability and change in food liking: food preferences in the two Germany’s after the reunification

Köster EP, Rummel C, Kornelson C, Benz KH (2001) (Rothe, M (Ed): Flavour 2000: Perception, Release, Evaluation, Formation, Acceptance, Nutrition and Health Rhothe, Bergholz-Rehbrücke, Germany, 237-254 ).

The effect of different prefreezing treatments on the quality factors of strawberry jams

Suutarinen J, Honkapää K, Heiniö R-L, Lyly M, Autio K, Mustranta A, Karppinen S, Kiutamo T, Liukkonen-Lilja H, Mokkila M (2001) (Journal of Food Science. JFS-2001-0119).
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