Recent publications:

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Makujen tuska ja nautinto (Pain and pleasure of tastes)

Luoma T (1999) (Kehittyvä Elintarvike) Volume 6, 21-23.

Measuring food liking in children: a comparison of non verbal methods

Léon F, Couronne T, Marcuz MC, Köster EP (1999) (Food Quality and Preference) Volume 10, 93-100.

Objective and subjective evaluation of head-related transfer function filter design

Huopaniemi J, Zacharov N, Karjalainen M (1999) (Journal of the Audio Engineering Society) Volume 47 (Issue 4), 218–239.

Odor intensity evaluation in gas chromatography-olfactometry by finger-span method

Etiévant P X, Callement G, Langlois D, Issanchou S, Coquibus N (1999) (Journal of Agricultural and Food Chemistry) Volume 47, 1673-1680.

Odors: implicit memory and performance effects

Degel J, Köster EP (1999) (Chemical Senses) Volume 24, 317-325.

Osmolalität funktioneller Getränke

Dürrschmid K (1999) (Lebensmittel- und Biotechnologie) Volume 4, 139-144 .

Pattern of mastication related to food texture as studied by electromyography

Mioche L, Bourdiol P, Martin J F, Noël Y (1999) (Archives of Oral Biology) Volume 44, 1005-1012.

Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes

Coutron-Gambotti C, Gandemer G, Rousset S, Maestrini O, Casabianc A F (1999) (Food Chemistry) Volume 64, 13-19.

Sensory analysis of Burgundy Pinot noir wines : orthonasal and retronasal profiling

Aubry V, Etiévant P, Sauvageot F, Issanchou S (1999) (Journal of Sensory Studies) Volume 14, 97-117.

Sensory evaluation based on verbal judgments

Urdapilleta I, Tijus C A, Nicklaus S (1999) (Journal of Sensory Studies) Volume 14, 79-95.

Taste perception of sweet/acid mixtures in gels

Barylko-Pikielna N, Matuszewska I, Radzanowska J (1999) (Polish Jounal of Food and Nutrition Sciences) Volume 8 (Issue 49), 49-59.

Terveellinen, maukas leipä (Healthy, tasty bread)

Heiniö R-L, Lähteenmäki L (1999) (Kehittyvä Elintarvike) Volume 5, 27-29.

The Effects of captive Bolt and Electrical Stunning, and Restraining Methods on Broiler Meat Quality

Lambooij E, Pieterse C, Hillebrand SJW, Dijksterhuis GB (1999) (Poultry Science) Volume 78, 600-607.

The influence of early experience with vanillin on food prefe­rence later in life

Haller R, Rummel C, Henneberg S, Pollmer U, Köster EP (1999) (Chemical Senses) Volume 24, 465–467.

The relevance of initial hedonic judgements in the prediction of subtle food choices

Lévy CM, Köster EP (1999) (Food Quality and Preference) Volume 10, 185 - 200.

The storage life of packed shredded Iceberg lettuce dipped in glycine betaine solutions

Hurme E U, Kinnunen A, Heiniö R-L, Ahvenainen R, Jokinen K (1999) (Journal of Food Protection) Volume 4, 363-367.

Using repeated ingestion to determine the effect of sweetness, viscosity and oiliness on temporal perception of soymilk astringency

Courregelongue S, Schlich P, Noble A C (1999) (Foor Quality and Preference) Volume 10, 273-279.

Wplyw parametrow sterylizacji na jakosc sensoryczna modelowych konserw miesnych o zroznicowanym dodatku watroby (Effect of sterilisation parameters on sensory quality of model canned meat containing various liver levels)

Kostyra E, Kowalski Z, Barylko-Pikielna N (1999) (Zywnosc) Volume 6 (Issue 3(20)), 5-20.

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

Salles, C, C Hervé, C Septier, D Demaizières, I Leschaeve, S Issanchou, J L Le Quéré (1999) (Food Chemistry) Volume 68, 55-61.

Kalojen aistinvarainen arviointi (Sensory evaluation of fish)

Luoma T (1999) (Böhling P, Rahikainen M (eds.), Kalataloustarkkailu. Periaatteet ja menetelmät, Helsinki: Riistan-ja kalantutkimus, 196-201. (in Finnish)).

Kaura elintarvikeraaka-aineena (Oat as rax material of food)

Oksman-Caldentey K-M, Laitila A, Wilhelmson A, Heiniö R-L, Outinen M, Kaukovirta-Norja A, Lehtinen P, Plaami S, Sontag-Strohm T, Mikola M, Poutanen K (1999) (VTT research Notes 1986. 120 p (in Finnish)).

How mastication affects respiration

Arvas T, Hiiemae K M, Palmer J B, Mioche L (1999) (77th congress of the International Association of Dental Research. Vancouver, Canada).

Effect of harvest time on the sensory quality of white cabbage

Suojala T, Pessala R, Heiniö R-L (1999) (Hägg M, Ahvenainen R, Evers A, Tiilikkala K (Eds.): Proceedings of the 2nd Int. Conf. Agri-Food Quality II, Quality Management of Fruits and Vegetables (Turku, April 22 - 25, 1998). Royal Society of Chemistry, Cambridge, pp 238-241).

Compilations of odour threshold values in air and water

Gemert L J van (1999) (Huizen, Boelens, Aroma Chemical Information Services, iii, pp.125 & pp.137).

Characteristics of the elderly in masticatory EMGs

Kohyama K, Martin J F, Mioche L (1999) (10th Meeting of Japanese Society for Mastication Science and Health Promotion. Tokyo, Japan).

Le consommateur dans les études de marché. Quel consommateur?

Köster EP (1999) (Nicolas F, Lagrange L, Giraud G (eds): Economie et marketing alimentaires; Editions Tec & Doc (Lavoisier), Paris.).

QTLs for organoleptic quality in fresh market tomato

Saliba-Colombani V, Causse M, Philouze J, Buret M, Issanchou S, Lesschaeve I (1999) (G T Scarascia-Mugnozza, E Pordeccu and M A Pagnotta (eds.), In Genetics and breeding for crop quality and resistance (The XV EUCARPIA Congress, Viterbo, Italy, September 20-25, 1998), pp. 219-299 ).

Suomalaisten kalalajien kuvaileva tutkimus - osa II (Descriptive study of Finnish fish species - Part II)

Luoma T, Latva-Kala K (1999) (Kala - Fisk, 1, 7. (in Finnish)).

Technical and Economic Barriers to the Production of Reduced Fat Bakery Products

Sharp T M (1999) (CCFRA R&D Report 86).

Meeting Industry Needs: The European perspective

Lyon D H (1999) (Tastes & Aromas - The Chemical Senses in Science and Industry. Bell G.A. and Watson A.J. (Eds) pp50-58. University of New South Wales Press Ltd. ISBN0 86840 769 0).

A Method for Anticipating Product Acceptability on Repeated Consumption

McEwan J A, Ducher C (1998) (R&D Report) Volume 56.

A Qualitative Approach to the Initial Stages of Food Quality Specification Development

Dixon J K, McEwan J A (1998) (CCFRA R&D Report) Volume 59.

Atteggiamenti ed opinioni degli Italiani nei riguardi del consumo delle carni. (Attitudes and beliefs toward the actual consumption of meat)

Di Natale R, Turrini A, Saba A (1998) (La Rivista di Scienza dell’Alimentazione) Volume 27 (Issue 2), 89-98.

Attitudes, habit, sensory and liking expectation as determinants of the consumption of milk

Saba A, Moneta E, Nardo N, Sinesio F (1998) (Food Quality and Preference) Volume 9, 31-41.

Attitudes, intention and habit: their role in predicting the actual consumption of fats and oils

Saba A, Di Natale R (1998) (Journal of Human Nutrition and Dietetics) Volume 11, 21-32.

Chemical constituents and sensory assessment of kiwifruit(Actinidia chinesis var. chinesis): electrochemical and multivariate analysis

Esti M, Messia, M C, Bertocchi P, Sinesio F, Moneta E, Nicotra A, Fantechi P, Palleschi G (1998) (Food Chemistry) Volume 61, 293-300.

Cluster Analysis and Preference Mapping

CCFRA (1998) (Review) Volume 12.

Combined effects on chilling rate, low voltage electrical stimulation and freezing on sensory properties of bovine M. Longissimus dorsi

Hildrum K I, Solvang M, Nilsen B N, Frøystein T, Berg J (1998) (Meat Science).

Conjoint Analysis as a Tool in the Development of food Quality Specifications

McEwan J A (1998) (CCFRA R&D Report) Volume 70.

Consumer analysis of tenderness and acceptability of beef very quickly or slowly chilled, aged or not aged

Zamora F, Dransfield E (1998) (Eating Quality ) Volume 3, 101-107 .

Consumer perception of quality attributes of frozen peas : a qualitative approach

CCFRA (1998) (R&D Report) Volume 71 (Issue 1952).

Consumer purchase probability of dry fermented lamb sausages: Consumer segments respond differently to information on fat and price

Helgesen H, Solheim R, Næs T (1998) (Food Quality and Preference) Volume 9, 295-302.

Detecting individual differences among assessors and differences among replicates in sensory profiling

Næs T (1998) (Food Quality and Preference) Volume 9, 107-110.

Dynamics of liking for flavoured crackers: test of predictive value of a boredom test

Porcherot C, Issanchou S (1998) (Food Quality and Preference) Volume 9, 21-29.

Effect of Méthode Champenoise Process on Aroma of Four V.vinifera Varieties

de la Presa-Owens C, Schlich P, Davies H, Noble A C (1998) (American Journal of Enology and Viticulture) Volume 49, 289-294.

Effects of halothane genotype and slaughter weight on the texture of pork

Monin G, Larzul C, Leroy P, Culioli J, Mourot J, Rousset-Akrim S, Talmant A, Touraille C, Sellier P (1998) (Journal of Animal Science) Volume 77, 408-415.

Electronic nose and artificial neural network

Haugen J E, Kvaal K (1998) (Journal of Meat Science) Volume 49, 273-286.

Fixed or random assessors in sensory profiling?

Næs T, Langsrud Ø (1998) (Food Quality and Preference) Volume 9, 145-152.

Handling replications in discrimination tests

Brockhoff P B, Schlich P (1998) (Food Quality and Preference) Volume 9, 303-312.

Harmonizing Sensory Evaluation Internationally

McEwan J A (1998) (Food Technology) Volume 52, 52-56.
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