Recent publications:

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An investigation into between-meal food desires among hospitalised haematological cancer patients.

Okkels SL, Bredie WL et al. (2015) (Clinical Nutrition). doi:10.1016/j.clnu.2015.03.010

Situational appropriateness of beer is influenced by product familiarity

Giacalonea D., Frøsta BM, Bredie W. et al. (2015) (Food Quality and Preference). doi:10.1016/j.foodqual.2014.06.012

Sensory and physicochemical analyses of roasted marama beans [Tylosema esculentum (Burchell) A. Schreiber] with specific focus on compounds that may contribute to bitterness

Patricia Nyembwe, Amanda Minnaar, Kwaku G. Duodu, Henriëtte L. de Kock (2015) (Food Chemistry) Volume 178, 45 - 51. doi:10.1016/j.foodchem.2015.01.070

Are implicit emotion measurements evoked by food unrelated to liking?

Jozina Mojet, Klaus Dürrschmid, Lukas Danner, Max Jöchl, Raija-Liisa Heiniö, Nancy Holthuysen, Egon Köster (2015) (Food Research International) Volume 76, 224 - 232. doi:10.1016/j.foodres.2015.06.031

Sensory and nutritive profiles of biscuits from whole grain sorghum and pearl millet plus soya flour with and without sourdough fermentation

Olufunmilayo S. Omoba, John R. N. Taylor, Henriëtte L. de Kock (2015) (International Journal of Food Science & Technology), n/a - n/a. doi:10.1111/ijfs.12923

Variety in snack servings as determinant for acceptance in school children

Valentina Bergamaschi, Annemarie Olsen, Monica Laureati, Sabine Zangenberg, Ella Pagliarini, Wender L.P. Bredie (2015) (Appetite). doi:10.1016/j.appet.2015.08.010

Liking, salt taste perception and use of table salt when consuming reduced-salt chicken stews in light of South Africa's new salt regulations

H.L. De Kock, E.H. Zandstra, N. Sayed, E. Wentzel-Viljoen (2015) (Appetite). doi: doi:10.1016/j.appet.2015.09.026

The silver sensory experience – A review of senior consumers’ food perception, liking and intake

Esmée L. Doets, Stefanie Kremer (2015) (Food Quality and Preference). doi:10.1016/j.foodqual.2015.08.010

Loss of Olfactory Function and Nutritional Status in Vital Older Adults and Geriatric Patients

N. Toussaint, M. de Roon, J. P. C. M. van Campen, S. Kremer, S. Boesveldt (2015) (Chemical Senses) Volume 40, 197 - 203. doi:10.1093/chemse/bju113

That's why I take my ONS. Means-end chain as a novel approach to elucidate the personally relevant factors driving ONS consumption in nutritionally frail elderly users

Louise C. den Uijl, Stefanie Kremer, Gerry Jager, Annelies J. van der Stelt, Cees de Graaf, Peter Gibson, James Godfrey, J. Ben. Lawlor (2015) (Appetite) Volume 89, 33 - 40. doi:10.1016/j.appet.2015.01.016

Effects of the daily consumption of protein enriched bread and protein enriched drinking yoghurt on the total protein intake in older adults in a rehabilitation centre: A single blind randomised controlled trial

A. J. van Til, Elke Naumann, I. J. H. M. Cox-Claessens, S. Kremer, E. Boelsma, Marian A. E. de van der Schueren (2015) (The journal of nutrition, health & aging) Volume 19 (Issue 5), 525 - 530. doi:10.1007/s12603-015-0471-6

Reduced-Sodium Lunches Are Well-Accepted by Uninformed Consumers Over a 3-Week Period and Result in Decreased Daily Dietary Sodium Intakes: A Randomized Controlled Trial

Anke M. Janssen, Stefanie Kremer, Willeke L. van Stipriaan, Martijn W.J. Noort, Jeanne H.M. de Vries, Elisabeth H.M. Temme (2015) (Journal of the Academy of Nutrition and Dietetics) Volume 115, 1614 - 1625. doi:10.1016/j.jand.2015.01.008

Sensory testing in new product development: working with older people

I. Maitre, R. Symoneaux, C. Sulmont-Rossé (2015) (Rapid Sensory Profiling Techniques), 485 - 508. doi:10.1533/9781782422587.4.485

Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta

Natalia Rosa-Sibakov, Raija-Liisa Heiniö, Denis Cassan, Ulla Holopainen-Mantila, Valérie Micard, Raija Lantto, Nesli Sozer (2015) (LWT - Food Science and Technology). doi:10.1016/j.lwt.2015.11.032

An investigation into between-meal food desires among hospitalised haematological cancer patients

S.L. Okkels, W.L.P. Bredie, T.W. Klausen, A.M. Beck (2015) (Clinical Nutrition). doi:10.1016/j.clnu.2015.03.010

Dutch nutrition and care professionals’ experiences with undernutrition awareness, monitoring, and treatment among community-dwelling older adults: a qualitative study

Canan Ziylan, Annemien Haveman-Nies, Ellen J. I. van Dongen, Stefanie Kremer, Lisette C. P. G. M. de Groot (2015) (BMC Nutrition) Volume 1. doi:10.1186/s40795-015-0034-6

Phenolic compounds in wholegrain rye and its fractions

Juha-Matti Pihlava, Emilia Nordlund, Raija-Liisa Heiniö, Veli Hietaniemi, Pekka Lehtinen, Kaisa Poutanen (2015) (Journal of Food Composition and Analysis) Volume 38, 89 - 97. doi:10.1016/j.jfca.2014.10.004

Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta

Natalia Rosa-Sibakov, Raija-Liisa Heiniö, Denis Cassan, Ulla Holopainen-Mantila, Valérie Micard, Raija Lantto, Nesli Sozer (2015) (LWT - Food Science and Technology). doi:10.1016/j.lwt.2015.11.032

Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread

Michael Prückler, Cindy Lorenz, Akihito Endo, Manuel Kraler, Klaus Dürrschmid, Karel Hendriks, Francisco Soares da Silva, Eric Auterith, Wolfgang Kneifel, Herbert Michlmayr (2015) (Food Microbiology) Volume 49, 211 - 219. doi:10.1016/j.fm.2015.02.014

Initial liking influences the development of acceptance learning across repeated exposure to fruit juices in 9–11year-old children

Ditte L. Hartvig, Helene Hausner, Karin Wendin, Christian Ritz, Wender L.P. Bredie (2015) (Food Quality and Preference) Volume 39, 228 - 235. doi:10.1016/j.foodqual.2014.07.012

Meeting the food needs of the ageing population - implications for food science and technology

Goldman A, McKay B, Mojet J, Kremer S (2014) (IUFoST Scientific Information Bulletins). URL: http://www.iufost.org/iufostftp/IUF.SIB.Meeting%20the%20Food%20Needs%20of%20the%20Ageing%20Population.pdf

Effect of the addition of soy flour on sensory quality of extrusion and conventionally cooked cassava complementary porridges

Penina N Muoki, Marise Kinnear, Mohammad Naushad Emmambux, Henriëtte L de Kock (2014) (Journal of the Science of Food and Agriculture) Volume 95, 730 - 738. doi:10.1002/jsfa.6820

The effect of legume protease inhibitors on native milk and bacterial proteases

Melanie Richards, Henrietta Letitia De Kock, Kwaku G. Duodu, Elna Maria Buys (2014) (LWT - Food Science and Technology) Volume 57, 628 - 633. doi:10.1016/j.lwt.2014.01.003

Quality characterization of wheat, maize and sorghum steamed breads from Lesotho

Pulane Nkhabutlane, Gerrie E du Rand, Henriëtte L de Kock (2014) (Journal of the Science of Food and Agriculture) Volume 94, 2104 - 2117. doi:10.1002/jsfa.6531

Multivariate accelerated shelf-life test of low fat UHT milk

Melanie Richards, Henriëtta L. De Kock, Elna M. Buys (2014) (International Dairy Journal) Volume 36, 38 - 45. doi:10.1016/j.idairyj.2013.12.012

Effect of the addition of soy flour on sensory quality of extrusion and conventionally cooked cassava complementary porridges

Penina N Muoki, Marise Kinnear, Mohammad Naushad Emmambux, Henriëtte L de Kock (2014) (Journal of the Science of Food and Agriculture) Volume 95, 730 - 738. doi:10.1002/jsfa.6820

Bitter taste phenotype and body weight predict children's selection of sweet and savory foods at a palatable test-meal

Kathleen L. Keller, Annemarie Olsen, Terri L. Cravener, Rachel Bloom, Wendy K. Chung, Liyong Deng, Patricia Lanzano, Karol Meyermann (2014) (Appetite) Volume 77, 115 - 123. doi:10.1016/j.appet.2014.02.019

Sensory expectations and perceptions of Austrian and Thai consumers: A case study with six colored Thai desserts

Srinual Jantathai, Manatchaya Sungsri-in, Amornrat Mukprasirt, Klaus Duerrschmid (2014) (Food Research International) Volume 64, 65 - 73. doi:10.1016/j.foodres.2014.06.007

The influence of olfactory impairment in vital, independently living older persons on their eating behaviour and food liking

Stefanie Kremer, Nancy Holthuysen, Sanne Boesveldt (2014) (Food Quality and Preference) Volume 38, 30 - 39. doi:10.1016/j.foodqual.2014.05.012

It is not just a meal, it is an emotional experience – A segmentation of older persons based on the emotions that they associate with mealtimes

Louise C. den Uijl, Gerry Jager, Cees de Graaf, Jason Waddell, Stefanie Kremer (2014) (Appetite) Volume 83, 287 - 296. doi:10.1016/j.appet.2014.09.002

A Statistical Method to Base Nutrient Recommendations on Meta-Analysis of Intake and Health-Related Status Biomarkers

Hilko van der Voet, Waldo J. de Boer, Olga W. Souverein, Esmée L. Doets, Pieter van 't Veer (2014) (PLoS ONE) Volume 9, e93171. doi:10.1371/journal.pone.0093171

Offering Low-Cost Healthy Food: an Exploration of Food Manufacturers’ and Retailers’ Perspectives

(2014) (International Food and Agribusiness Management Review) Volume 17 (Issue 4), 27 - 58. URL: http://ageconsearch.umn.edu/bitstream/188708/2/201301822.pdf

Relation of sensory perception with chemical composition of bioprocessed lingonberry

Kaarina Viljanen, Raija-Liisa Heiniö, Riikka Juvonen, Tuija Kössö, Riitta Puupponen-Pimiä (2014) (Food Chemistry) Volume 157, 148 - 156. doi:10.1016/j.foodchem.2014.02.030

Effect of wheat bran addition on in vitro starch digestibility, physico-mechanical and sensory properties of biscuits

Nesli Sozer, Lucio Cicerelli, Raija-Liisa Heiniö, Kaisa Poutanen (2014) (Journal of Cereal Science) Volume 60, 105 - 113. doi:10.1016/j.jcs.2014.01.022

Influence of particle size on bioprocess induced changes on technological functionality of wheat bran

Rossana Coda, Ilona Kärki, Emilia Nordlund, Raija-Liisa Heiniö, Kaisa Poutanen, Kati Katina (2014) (Food Microbiology) Volume 37, 69 - 77. doi:10.1016/j.fm.2013.05.011

Facial expressions and autonomous nervous system responses elicited by tasting different juices

Lukas Danner, Sandra Haindl, Max Joechl, Klaus Duerrschmid (2014) (Food Research International) Volume 64, 81 - 90. doi:10.1016/j.foodres.2014.06.003

Make a face! Implicit and explicit measurement of facial expressions elicited by orange juices using face reading technology

Lukas Danner, Liudmila Sidorkina, Max Joechl, Klaus Duerrschmid (2014) (Food Quality and Preference) Volume 32, 167 - 172. doi:10.1016/j.foodqual.2013.01.004

A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing

Xin Li, Jakub Babol, Wender L.P. Bredie, Belinda Nielsen, Jana Tománková, Kerstin Lundström (2014) (Meat Science) Volume 97, 433 - 442. doi:doi:10.1016/j.meatsci.2014.03.014

Stimulus collative properties and consumers’ flavor preferences?

Davide Giacalone, Mette Duerlund, Jannie Bøegh-Petersen, Wender L.P. Bredie, Michael Bom Frøst (2014) (Appetite) Volume 77, 20 - 30. doi: doi:10.1016/j.appet.2014.02.007

Quinine sensitivity influences the acceptance of sea-buckthorn and grapefruit juices in 9- to 11-year-old children

Ditte Hartvig, Helene Hausner, Karin Wendin, Wender L.P. Bredie (2014) (Appetite) Volume 74, 70 - 78. doi:doi:10.1016/j.appet.2013.11.015

Learning to Eat Vegetables in Early Life: The Role of Timing, Age and Individual Eating Traits

Samantha J. Caton, Pam Blundell, Sara M. Ahern, Chandani Nekitsing, Annemarie Olsen, Per Møller, Helene Hausner, Eloïse Remy, Sophie Nicklaus, Claire Chabanet, Sylvie Issanchou, Marion M. Hetherington (2014) (PLoS ONE) Volume 9, e97609. doi:10.1371/journal.pone.0097609

Bitter taste phenotype and body weight predict children's selection of sweet and savory foods at a palatable test-meal

Kathleen L. Keller, Annemarie Olsen, Terri L. Cravener, Rachel Bloom, Wendy K. Chung, Liyong Deng, Patricia Lanzano, Karol Meyermann (2014) (Appetite) Volume 77, 115 - 123. doi:10.1016/j.appet.2014.02.019

“All-In-One Test” (AI1): A rapid and easily applicable approach to consumer product testing

Davide Giacalone, Wender L.P. Bredie, Michael Bom Frøst (2013) (Food Quality and Preference) Volume 27, 108 - 119. doi:10.1016/j.foodqual.2012.09.011

Analysing relations between specific and total liking scores

Elena Menichelli, Hilde Kraggerud, Nina Veflen Olsen, Tormod Næs (2013) (Food Quality and Preference) Volume 28, 429 - 440. doi:10.1016/j.foodqual.2012.11.008

Appetitive long-term taste conditioning enhances human visually evoked EEG responses

Ida Viemose, Per Møller, Jakob L. Laugesen, Todd R. Schachtman, Thukirtha Manoharan, Gert R.J. Christoffersen (2013) (Behavioural Brain Research) Volume 253, 1 - 8. doi:10.1016/j.bbr.2013.06.033

Consumer acceptability of differently processed bacons using raw materials from entire males

Lunde Kathrine, Skuterud Ellen, Lindahl Gunilla, Hersleth Margrethe, Egelandsdal Bjørg (2013) (LWT - Food Science and Technology) Volume 51, 205 - 210. doi:10.1016/j.lwt.2012.11.010

Consumer acceptance of salt-reduced “soy sauce” foods over rapidly repeated exposure

S. Kremer, R. Shimojo, N. Holthuysen, E.P. Köster, J. Mojet (2013) (Food Quality and Preference) Volume 27, 179 - 190. doi:10.1016/j.foodqual.2012.06.002

Consumer concepts in new product development of local foods: Traditional versus novel honeys

Sandra Stolzenbach, Wender L.P. Bredie, Derek V. Byrne (2013) (Food Research International) Volume 52, 144 - 152. doi:10.1016/j.foodres.2013.02.030

Culinary Science in Denmark: Molecular Gastronomy and Beyond

Jens Risbo, Ole G. Mouritsen, Michael Bom Frøst, Joshua David Evans, Benedict Reade (2013) (Journal of Culinary Science & Technology) Volume 11, 111 - 130. doi:10.1080/15428052.2013.778695

Do you say it like you eat it? The sound symbolism of food names and its role in the multisensory product experience

Sara Favalli, Thomas Skov, Charles Spence, Derek V. Byrne (2013) (Food Research International) Volume 54, 760 - 771. doi: 10.1016/j.foodres.2013.08.022
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