Recent publications:

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Sensory analysis in food research, quality assurance and product development

Barylko-Pikielna N, Matuszewska I (2000) (Acta Alimentaria) Volume 29, 255-271.

Sensory Evaluation of Walnut. Selection of descriptive attributes of high consensus between European panels

Sinesio F, Guerrero L, Romero A, Moneta E, Lombard J C (2000) (Food Science and Technology International).

Sensory profiling data studied by partial least squares regression

Martens M, Bredie W L P, Martens H (2000) (Food Quality and Preference) Volume 11, 147-149.

Sensory quality criteria for cold versus warm green peas studied by multivariate data analysis

Wienberg L, Martens M, Brockhoff P B (2000) (Journal of Food Quality) Volume 23, 565-581.

Sensory quality criteria for five fish species

Warm K, Nielsen J, Hyldig G, Martens M (2000) (Journal of Food Quality) Volume 23, 583-601.

Tavoitteena räätälöity aistittava laatu (Tailored sensory quality as a target)

Lähteenmäki L, Heiniö R-L, Autio K, Katina K (2000) (Kemia) Volume 8, 645-649.

Technical, Economic and Consumer Barriers to the Consumption of Reduced Fat

McEwan JA, Sharp TM (2000) (Bakery Products) Volume 30, 16-18.

The effect of different prefreezing treatments on the structure of strawberries before and after jam making

Suutarinen J, Honkapää K, Heiniö R-L, Autio K, Mokkila M (2000) (Lebensmittel-Wissenschaft und -Technologie) Volume 33, 181-201.

The Green Piggery Initiative: market and society driven changes in pork production

DeGreef K H, Bonneau M, Dransfield E, Horst H S, Klont R E, Oude Lansink A G J M, Rainelli P, Surry Y, Veenendaal P J J (2000) (51st Annual Meeting of The European Association of animal Production. The Hague), 02-20.

The role of attitudes, intentions and habit in predicting actual consumption of fat-containing foods in Italy

Saba A, Vassallo M, Turrini A (2000) (European Journal of Clinical Nutrition) Volume 54, 540-545.

The sensory perception of flavor release as a function of texture and time: A time intensity study using flavored gels

Paalsgard E, Dijksterhuis G (2000) (Journal of Sensory Studies) Volume 15, 347-59.

The sensory perception of flavour release as a function of texture and time: a time intensity study using flavoured gels

Pålsgård E, Dijksterhuis GB (2000) (J. Sensory Studies) Volume 15, 347-359.

Use of electronic nose and trained sensory panel in the evaluation of tomato quality

Sinesio F, Di Natale C, Quaglia G B, Bucarelli F M, Moneta E, Macagnano A, Paolesse R, D’Amico A (2000) (Journal of the Science of Food and Agriculture) Volume 80.

Valutazione sensoriale del burro: risultati di uno studio Europeo. (Sensory evaluation of butter: results of a European study)

Sinesio F (2000) (Rivista delle Tecnologie Alimentari) Volume 11 (Issue 7), 80-87.

Variability of the masticatory process during chewing of elastic model foods

Lassauzay C, Peyron M A, Albuisson E, Dransfield E, Woda A (2000) (European Journal of Oral Science) Volume 108, 484-492.

Warmed-over flavour in porcine meat - a combined spectroscopic, sensory and chemometric study

Brøndum J, Byrne D V, Bak L S, Bertelsen G, Engelsen S B (2000) (Meat Science) Volume 54, 83-95.

Evaluation of taste compounds in water-soluble extract of goat cheese

Salles C, Hervé C, Septier C, Demaizières D, Lesschaeve I, Issanchou S, Le Quéré J L (2000) (Food Chemistry) Volume 68, 429-435.

L’évaluation sensorielle, objectifs et méthodes

Nicod H (2000) (Revue Française d’Oenologie . May/June).

L’évaluation sensorielle, un outil de mesure humain

Nicod H (2000) (Revue des œnologues N°97s. Novembre 2000).

Kuluttajien suhtautuminen vähäsuolaisiin lihavalmisteisiin (Consumer attitudes to low-salted meat products)

Lähteenmäki L, Urala N, Arvola A, Ruusunen M, Niemistö M, Ahvenainen R, Puolanne E (2000) (Lihapäivät 19.10.2000, HY/MMETT/Lihateknologian julkaisuja N°596 Publications of Meat Technology), Helsinki, Finland. (in Finnish)).

Intraoral food management during mastication of foods of different textures

Mioche L, Hiiemae K M, Palmer J B (2000) (78th congress of the International Association of Dental Research. Washington D.C. USA).

Instrumental thoughness of lamb from diverse European sheep types

Sanudo C, Alfonso M, Sanchez A, Pardos J F, Sierra I, Berge P, Dransfield E, Sebastian I, Fisher A, Nute G, Stamataris C, Zygoyannis D, Thorkelsson G, Thorsteinson S, Piasentier E, Valusso R, Mills C (2000) (46th International Congress of Meat Science and Technology, Buenos Aires, Argentina p.184-185).

Effects of bran fermentation on the quality and microstructure of high fiber wheat bread

Salmenkallio-Marttila M, Katina K, Autio K (2000) (Cereal Chemistry on 2/9).

Developing & Marketing Future Foods - The challenge of communication

Lähteenmäki L, Poutanen K, Bergqvist B (2000) (VTT Symposium N°203, VTT Technical Research Centre of Finland, Espoo, Finland).

Caratterizzazione sensoriale delle castagne (Sensory characterization of chestnut)

Moneta E, Catone T, Sinesio F (2000) (Chiriotti (Ed.): Proceeding of the 4° Congresso Italiano di Scienza e Tecnologia degli Alimenti. (Cernobbio, September 16-17, 1999), pp 00-00 (in Italian)).

ODE modelling and prediction of dynamic flavour

Wendin K, Janestad H, Hall G (2000) (Mayonnaise with varying fat content.23 s. In press).

Odour interactions in mixtures of meat aroma components

Bredie W L P, Ammann C R, Bult J H F (2000) (Frontiers of Flavour Science. Ed. P. Schieberle and K.-H. Engel, Deutsche Forschungsanstalt für lebensmittelchemie, p. 220-224).

Proficiency testing for sensory ranking tests : statistical guidelines - part 1

CCFRA (2000) (R&D Report 118 ).

Proficiency testing, sensory profile

CCFRA (2000) (R&D Report 119).

Psychophysics and sensory analysis in the ‘lower’ senses

Köster EP (2000) (C Bonnet (ed): Fechner day 2000, Proceedings of the Sixteenth Annual Meeting of the International Society for Psychophysics Strassbourg, France).

Time Intensity Data Analyses : Panel Performance and Product Characterisation

CCFRA (2000) (CCFRA Review No. 17).

Traditional process : influence on sensory properties and on consumers

Siret F, Issanchou S (2000) (Germany: Deutsches Institut für Ernährungsforschung).

Asymmetry in the Disconfirmation of Expectations for Natural Yogurt

H.N.J. SCHIFFERSTEIN, A.P.W. KOLE, J. MOJET (1999) (Appetite) Volume 32, 307 - 329. doi:10.1006/appe.1998.0208

A study on the mediating role of the intention in the impact of habit and attitude on meat consumption

Saba A, Di Natale R (1999) (Food Quality and Preference) Volume 10, 69-77.

Alimenti funzionali: atteggiamenti e preferenze dei consumatori. (Consumer attitudes about functional foods)

Rosati S, Cotta F, Saba A (1999) (La Rivista Italiana di Scienza dell’Alimentazione) Volume 28 (Issue 3), 227-233.

Assesing acceptability of eel (Anguilla anguilla) fed three different diets

Coello M T, Sánchez M J, Vicario I M (1999) (Journal of the Science of Food and Agriculture) Volume 79, 2087-2093.

Attitudes towards food containing fats in subjects of different body size

Saba A, Di Natale R, Turrini A, D’Amicis A (1999) (International Journal of Obesity) Volume 23, 1160-1169.

Barriers to the Consumption of Reduced Fat Bakery Products: A Consumer Survey

McEwan J A (1999) (CCFRA R&D Report) Volume 80.

Barriers to the Production and Consumption of Reduced Fat Bakery Products: Summary Report

McEwan J A, Sharp T M (1999) (CCFRA R&D Report) Volume 85, 26-30.

Bau und Validierung eines aw-Wert-Messgerätes

Dürrschmid K (1999) (Lebensmittel- und Biotechnologie) Volume 2, 58-61 .

Bitterness and astringency of flavan-3-ol monomers, dimers and trimers

Peleg H, Gacon K, Schlich P, Noble A C (1999) (Journal of the Science of Food and Agriculture) Volume 79, 1123-1128.

Calpain-calpastatin and toughness in M. Longissimus from electrically stimulated lamb and beef carcasses

MORTON J D, BICKERSTAFFE R, KENT M P, DRANSFIELD E,KEELEY G M (1999) (Meat Sci) Volume 52, 71-79.

Chemical and sensory properties of liquid beet sugar

Pihlsgård P, Larsson M, Leufvén A, Lingnert H (1999) (Journal of Agricultural and Food Chemistry) Volume 47 (Issue 10), 4346-4352.

Chemical senses and food quality perception. A literature review.

Wendin K (1999).

Comparative training procedures to learn odor descriptors : effects on profiling performance

Sulmont C, Lesschaeve I, Sauvageot F, Issanchou S (1999) (Journal of Sensory Studies) Volume 14, 467-490.

Comparison of Sensory Panels: A Ring Trial

McEwan (1999) (Food Quality and Preference) Volume 10, 161-171.

Comparison of wine discrimination with orthonasal and retronasal profilings. Application to Burgundy Pinot Noir wines

Aubry V, Schlich P, Issanchou S, Etiévant P (1999) (Food Quality and Preference) Volume 10.

Consumer attitudes to Bristish made food : Focus groupes

CCFRA (1999) (R&D Report) Volume 82.

Consumer Attitudes to British Made Foods: Focus Groups

Groves AM, McEwan JA, Henson SJ (1999) (CCFRA R&D Report) Volume 82.

Consumer Barriers to the Consumption of Reduced Fat Bakery Products: A Qualitative Approach

McEwan J A, Clayton D (1999) (CCFRA R&D Report) Volume 78.
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