Recent publications:

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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.

Consumer barriers to the consumption of reduced-fat bakery products : a qualitative approach

CCFRA (1999) (R&D Report) Volume 78.

Consumer Input Into the Development of Food Quality Specifications: An Integrated Approach

McEwan J A (1999) (CCFRA R&D Report) Volume 76.

Consumer input to the development of food quality specifications : an integrated approach

CCFRA (1999) (R&D Report) Volume 76.

Consumer Perception of Quality Attributes of Frozen Peas: A Qualitative Report

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

Evaluation of an International Ring Trial for Sensory Profiling of Hard Cheese

Hunter EA, and McEwan JA (1999) (Food Quality and Preference) Volume 9, 343-354.

Expectation, liking and purchase behaviour under economical constraint

Lange C, Rousseau F, Issanchou S (1999) (Food Quality and Preference) Volume 10, 31-39.

Flavour stability of pilsener beer

Angelino S A G F, Kolkman A R, Gemert L J van, Vogels J T W E, Lonkhuijsen H J, Douma A C (1999) (Proceedings of the European Brewery Convention Congress), 102-112.

Identifying objective characteristics that predict clusters produced by sensory attributes in cooked rice

Rousset S, Pons B, Martin J F (1999) (Journal Texture Studies) Volume 30, 509-532.

Kuluttajaryhmät keskustelivat perinteisistä ja uusista elintarvikkeista (Consumer groups discussed about traditional and novel foods)

Isoniemi M, Lähteenmäki L, Ryhänen E-L (1999) (Kehittyvä Elintarvike) Volume 2, 34-35.

Kuluttajien mielipide ratkaisee uuden tuotteen menestyksen (The success of a new product is based on the opinion of consumers)

Lähteenmäki L, Söderlund H (1999) (Mallas ja Olut) Volume 3, 79-83.

Lipid oxidation in fillets of herring (Clupea harengus) during ice storage

Undeland I, Hall G, Lingnert H (1999) (Journal of Agricultural and Food Chemistry) Volume 47, 524-532.

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.
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