Recent publications:

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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

Early Origins of Overeating: Early Habit Formation and Implications for Obesity in Later Life

Annemarie Olsen, Per Møller, Helene Hausner (2013) (Current Obesity Reports) Volume 2, 157 - 164. doi:10.1007/s13679-012-0046-3

Eating a Rainbow. Introducing vegetables in the first years of life in 3 European countries

Sara M. Ahern, Samantha J. Caton, Sofia Bouhlal, Helene Hausner, Annemarie Olsen, Sophie Nicklaus, Per Møller, Marion M. Hetherington (2013) (Appetite) Volume 71, 48 - 56. doi:10.1016/j.appet.2013.07.005

Flavour and stability of rye grain fractions in relation to their chemical composition

Emilia Nordlund, Raija-Liisa Heiniö, Kaarina Viljanen, Juha-Matti Pihlava, Pekka Lehtinen, Kaisa Poutanen (2013) (Food Research International) Volume 54, 48 - 56. doi:10.1016/j.foodres.2013.05.034

Future development, innovation and promotion of European unique food: An interdisciplinary research framework perspective

Derek V Byrne, Sandra S Waehrens, Maurice G O'Sullivan (2013) (Journal of the Science of Food and Agriculture) Volume 93, 3414 - 3419. doi:10.1002/jsfa.6355

Impact of product information and repeated exposure on consumer liking, sensory perception and concept associations of local apple juice

Sandra Stolzenbach, Wender L.P. Bredie, Rune H.B. Christensen, Derek V. Byrne (2013) (Food Research International) Volume 52, 91 - 98. doi:10.1016/j.foodres.2013.02.018

Influence of sorghum grain type on wort physico-chemical and sensory quality in a whole-grain and commercial enzyme mashing process

Adeoluwa I. Adetunji, Sandile Khoza, Henriëtte L. de Kock, John R. N. Taylor (2013) (Journal of the Institute of Brewing), n/a - n/a. doi:10.1002/jib.76

Investigating physicochemical, volatile and sensory parameters playing a positive or a negative role on tomato liking

Paola Piombino, Fiorella Sinesio, Elisabetta Moneta, Maria Cammareri, Alessandro Genovese, Maria Tiziana Lisanti, Maria Rita Mogno, Marina Peparaio, Pasquale Termolino, Luigi Moio, Silvana Grandillo (2013) (Food Research International) Volume 50, 409 - 419. doi:10.1016/j.foodres.2012.10.033

Investigation of bias of hedonic scores when co-eliciting product attribute information using CATA questions

Sara R. Jaeger, Davide Giacalone, Christina M. Roigard, Benedicte Pineau, Leticia Vidal, Ana Giménez, Michael B. Frøst, Gaston Ares (2013) (Food Quality and Preference) Volume 30, 242 - 249. doi:10.1016/j.foodqual.2013.06.001

Long-term frozen storage of wheat bread and dough – Effect of time, temperature and fibre on sensory quality, microstructure and state of water

J. Eckardt, C. Öhgren, A. Alp, S. Ekman, A. Åström, G. Chen, J. Swenson, D. Johansson, M. Langton (2013) (Journal of Cereal Science) Volume 57, 125 - 133. doi:10.1016/j.jcs.2012.10.007

One technology does not fit all: Profiling consumers of tender and tenderised beef steaks

Valérie L. Almli, Lynn Van Wezemael, Wim Verbeke, Øydis Ueland (2013) (Meat Science) Volume 93, 361 - 370. doi:10.1016/j.meatsci.2012.10.002

Performance indices in descriptive sensory analysis – A complimentary screening tool for assessor and panel performance

Oliver Tomic, Ciaran Forde, Conor Delahunty, Tormod Næs (2013) (Food Quality and Preference) Volume 28, 122 - 133. doi:10.1016/j.foodqual.2012.06.012

Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content

K.K. Møller, F.P. Rattray, W.L.P. Bredie, E. Høier, Y. Ardö (2013) (Journal of Dairy Science) Volume 96, 1953 - 1971. doi:10.3168/jds.2012-5524 URL: http://www.sciencedirect.com/science/article/pii/S0022030213001665

Predictors of parental perceptions and concerns about child weight

Kathleen L. Keller, Annemarie Olsen, Laura Kuilema, Karol Meyermann, Christopher van Belle (2013) (Appetite) Volume 62, 96 - 102. doi:10.1016/j.appet.2012.11.016

Preference mapping of salmon–sauce combinations: The influence of temporal properties

Morten T. Paulsen, Tormod Næs, Øydis Ueland, Elling-Olav Rukke, Margrethe Hersleth (2013) (Food Quality and Preference) Volume 27, 120 - 127. doi:10.1016/j.foodqual.2012.09.010

Projective Mapping for interpreting wine aroma differences as perceived by naïve and experienced assessors

Luisa Torri, Caterina Dinnella, Annamaria Recchia, Tormod Naes, Hely Tuorila, Erminio Monteleone (2013) (Food Quality and Preference) Volume 29, 6 - 15. doi:10.1016/j.foodqual.2013.01.006

Quality assessment of baby food made of different pre-processed organic raw materials under industrial processing conditions

Kathrin Seidel, Johannes Kahl, Flavio Paoletti, Ines Birlouez, Nicolaas Busscher, Ursula Kretzschmar, Marjo Särkkä-Tirkkonen, Randi Seljåsen, Fiorella Sinesio, Torfinn Torp, Irene Baiamonte (2013) (Journal of Food Science and Technology) Volume 52, 803 - 812. doi:10.1007/s13197-013-1109-5

Reducing bitter taste through perceptual constancy created by an expectation

Elodie Le Berrre, Claire Boucon, Marcia Knoop, Garmt Dijksterhuis (2013) (Food Quality and Preference) Volume 28, 370 - 374. doi:10.1016/j.foodqual.2012.10.010 URL: http://www.sciencedirect.com/science/article/pii/S0950329312002042

Relating physico-chemical properties of frozen green peas ( Pisum sativum L.) to sensory quality

Kathleen M Nleya, Amanda Minnaar, Henriëtte L de Kock (2013) (Journal of the Science of Food and Agriculture) Volume 94, 857 - 865. doi:10.1002/jsfa.6315

Sensory perception and understanding of food uniqueness: From the traditional to the novel

Sara Favalli, Thomas Skov, Derek V. Byrne (2013) (Food Research International) Volume 50, 176 - 188. doi:10.1016/j.foodres.2012.10.007

Sensory profiles of cooked grains from wheat species and varieties

G. Starr, W.L.P. Bredie, Å.S. Hansen (2013) (Journal of Cereal Science) Volume 57, 295 - 303. doi:10.1016/j.jcs.2012.11.014

Sensory properties of Danish municipal drinking water as a function of chemical composition

Helle Marcussen, Wender L.P. Bredie, Sandra Stolzenbach, Walter Brüsch, Peter E. Holm, Hans Chr. B. Hansen (2013) (Food Research International) Volume 54, 389 - 396. doi:10.1016/j.foodres.2013.07.017

A comparison of two new take-away strategies and their relation to rating and ranking of extrinsic properties of dry cured ham

Tormod Næs, Erminio Monteleone, Anne Segtnan, Margrethe Hersleth (2013) (Food Quality and Preference) Volume 27, 63 - 71. doi:10.1016/j.foodqual.2012.06.001
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