Recent publications:

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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

Consumer-Based Product Profiling: Application of Partial Napping® for Sensory Characterization of Specialty Beers by Novices and Experts

Davide Giacalone, Leticia Machado Ribeiro, Michael Bom Frøst (2013) (Journal of Food Products Marketing) Volume 19, 201 - 218. doi:10.1080/10454446.2013.797946

Use of optical oxygen sensors to monitor residual oxygen in pre- and post-pasteurised bottled beer and its effect on sensory attributes and product acceptability during simulated commercial storage

A. Hempel, M.G. O'Sullivan, D.B. Papkovsky, J.P. Kerry (2013) (LWT - Food Science and Technology) Volume 50, 226 - 231. doi:10.1016/j.lwt.2012.05.026

Which dimensions of food-related lifestyle are likely to be associated with obesity in Italy?

Anna Saba, Elena Cupellaro, Marco Vassallo (2013) (Public Health Nutrition) Volume 17, 607 - 613. doi:10.1017/S1368980013000116

The relationships between consumer liking,sensory and chemical attributes of Vitis vinifera L. cv. Pinotage wines elaborated with different Oenococcus oeni starter cultures

Malherbe S, Menichelli E, du Toit M, Tredoux A, Muller N, Næs T, Nieuwoudt HH (2013) (Journal of the Science of Food and Agriculture Volume) Volume 93 (Issue 11), 2829-2840.

Der Wahrnehmungs- und Beurteilungsprozess einer multisensualen Stimulation im Kontext der Produktgestaltung

Lutsch DV (2013) (ForschungsForum, Marketingwissen Band 6, Göttingen, ISBN-13: 978-3-937411-28-6).

Qualità percepita e prodotti tipici. Influenza di alcuni fattori sulla consistenza della risposta edonistica del consumatore. (Perceived quality and typical products. Influence of some factors on the consistency of the response of the hedonistic consume

Comendador FJ, Sinesio F, Vassallo M, Moneta E, Peparario M, Aguzzi A (2013) (BIOVITA Biodiversity and food-processing tools to describe the reality of Italian BIOVITA Biodiversità e agroalimentare: strumenti per descrivere la realtà italiana, 2013, 243-264. CRA-ex INRAN Project Report, ISBN 978-88-96597-02-6 (in Italian) ).

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

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

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

Interactions between plasma concentrations of folate and markers of vitamin B12 status with cognitive performance in elderly people not exposed to folic acid fortification: the Hordaland Health Study

Esmée L. Doets, Per M. Ueland, Grethe S. Tell, Stein Emil Vollset, Ottar K. Nygård, Pieter van't Veer, Lisette C. P. G. M. de Groot, Eha Nurk, Helga Refsum, A. David Smith, Simone J. P. M. Eussen (2013) (British Journal of Nutrition) Volume 111, 1085 - 1095. doi:10.1017/S000711451300336X

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:doi:10.1016/j.foodres.2013.02.018

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:doi:10.1016/j.foodres.2013.02.030

(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods

Iesel Van der Plancken, Lise Verbeyst, Kristel De Vleeschouwer, Tara Grauwet, Raija-Liisa Heiniö, Fiona A. Husband, Martina Lille, Alan R. Mackie, Ann Van Loey, Kaarina Viljanen, Marc Hendrickx (2012) (Trends in Food Science & Technology) Volume 23, 28 - 38. doi:10.1016/j.tifs.2011.08.004

A model of fish consumption among young consumers

Fanney Thorsdottir, Kolbrun Sveinsdottir, Fridrik H. Jonsson, Gunnthorunn Einarsdottir, Inga Thorsdottir, Emilia Martinsdottir (2012) (Journal of Consumer Marketing) Volume 29, 4 - 12. doi:10.1108/07363761211193000

Acceptance of Nordic snack bars in children aged 8–11 years

Anna Holmer, Helene Hausner, Helene C. Reinbach, Wender L. P. Bredie, Karin Wendin (2012) (Food & Nutrition Research) Volume 56. doi:10.3402/fnr.v56i0.10484

Autonomic nervous system responses on and facial expressions to the sight, smell, and taste of liked and disliked foods

René A. de Wijk, Valesca Kooijman, Rob H.G. Verhoeven, Nancy T.E. Holthuysen, Cees de Graaf (2012) (Food Quality and Preference) Volume 26, 196 - 203. doi:10.1016/j.foodqual.2012.04.015

Children’s liking and intake of vegetables: A school-based intervention study

Annemarie Olsen, Christian Ritz, Lise W. Kraaij, Per Møller (2012) (Food Quality and Preference) Volume 23, 90 - 98. doi:10.1016/j.foodqual.2011.10.004

Communicating the benefits of wholegrain and functional grain products to European consumers

R. Shepherd, M. Dean, P. Lampila, A. Arvola, A. Saba, M. Vassallo, E. Claupein, M. Winkelmann, L. Lähteenmäki (2012) (Trends in Food Science & Technology) Volume 25, 63 - 69. doi:10.1016/j.tifs.2012.01.002

Confidence ellipses: A variation based on parametric bootstrapping applicable on Multiple Factor Analysis results for rapid graphical evaluation

Christian Dehlholm, Per B. Brockhoff, Wender L.P. Bredie (2012) (Food Quality and Preference) Volume 26, 278 - 280. doi:10.1016/j.foodqual.2012.04.010

CONSUMER PREFERENCE FOR TACTILE SOFTNESS: A QUESTION OF AFFECT INTENSITY?

MARINE KERGOAT, AGNÈS GIBOREAU, HUGUETTE NICOD, PAULINE FAYE, EMMANUELLE DIAZ, MARIE-AGNÈS BEETSCHEN, THIERRY MEYER (2012) (Journal of Sensory Studies) Volume 27, 232 - 246. doi:10.1111/j.1745-459X.2012.00388.x

Effect of micronisation of pre-conditioned cowpeas on cooking time and sensory properties of cooked cowpeas

Eugénie Kayitesi, Kwaku Gyebi Duodu, Amanda Minnaar, Henriette L de Kock (2012) (Journal of the Science of Food and Agriculture) Volume 93, 838 - 845. doi:10.1002/jsfa.5805

Effect of salt intensity in soup on ad libitum intake and on subsequent food choice

Dieuwerke P. Bolhuis, Catriona M.M. Lakemond, Rene A. de Wijk, Pieternel A. Luning, Cees de Graaf (2012) (Appetite) Volume 58, 48 - 55. doi:10.1016/j.appet.2011.09.001

Effect of Time and Temperature on Sensory Properties in Low-Temperature Long-Time Sous-Vide Cooking of Beef

Louise Mørch Mortensen, Michael Bom Frøst, Leif H. Skibsted, Jens Risbo (2012) (Journal of Culinary Science & Technology) Volume 10, 75 - 90. doi:10.1080/15428052.2012.651024

Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters

Brian D. Tobin, Maurice G. O'Sullivan, Ruth M. Hamill, Joseph P. Kerry (2012) (Meat Science) Volume 92, 659 - 666. doi:10.1016/j.meatsci.2012.06.017

Effect of varying salt and fat levels on the sensory quality of beef patties

Brian D. Tobin, Maurice G. O'Sullivan, Ruth M. Hamill, Joseph P. Kerry (2012) (Meat Science) Volume 91, 460 - 465. doi:10.1016/j.meatsci.2012.02.032

Effects of repeated exposure on acceptance of initially disliked and liked Nordic snack bars in 9–11 year-old children

Helene Hausner, Ditte L. Hartvig, Helene C. Reinbach, Karin Wendin, Wender L.P. Bredie (2012) (Clinical Nutrition) Volume 31, 137 - 143. doi:10.1016/j.clnu.2011.08.003

Food for patients at nutritional risk: A model of food sensory quality to promote intake

Janice Sorensen, Lotte Holm, Michael Bom Frøst, Jens Kondrup (2012) (Clinical Nutrition) Volume 31, 637 - 646. doi:10.1016/j.clnu.2012.01.004
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