Recent publications:

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Gender Differences in Food Choice and Dietary Intake in Modern Western Societies

Claudia Arganini, Anna Saba, Raffaella Comitato, Fabio Virgili, Aida Turrini (2012) (Public Health - Social and Behavioral Health). doi:10.5772/37886

Genetic Variation of an Odorant Receptor OR7D4 and Sensory Perception of Cooked Meat Containing Androstenone

Kathrine Lunde, Bjørg Egelandsdal, Ellen Skuterud, Joel D. Mainland, Tor Lea, Margrethe Hersleth, Hiroaki Matsunami (2012) (PLoS ONE) Volume 7, e35259. doi:10.1371/journal.pone.0035259

High-pressure-based hurdle strategy to extend the shelf-life of fresh chicken breast fillets

J.M. Rodríguez-Calleja, M.C. Cruz-Romero, M.G. O’Sullivan, M.L. García-López, J.P. Kerry (2012) (Food Control) Volume 25, 516 - 524. doi:10.1016/j.foodcont.2011.11.014

Integration of extruded linseed into dairy sheep diets: Effects on milk composition and quality and sensorial properties of Pecorino cheese

L. Mughetti, F. Sinesio, G. Acuti, C. Antonini, E. Moneta, M. Peparaio, M. Trabalza-Marinucci (2012) (Animal Feed Science and Technology) Volume 178, 27 - 39. doi:10.1016/j.anifeedsci.2012.09.005

Lamb meat — Importance of origin and grazing system for Italian and Norwegian consumers

Margrethe Hersleth, Tormod Næs, Marit Rødbotten, Vibeke Lind, Erminio Monteleone (2012) (Meat Science) Volume 90, 899 - 907. doi:10.1016/j.meatsci.2011.11.030

Links between maternal feeding practices and children’s eating difficulties. Validation of French tools

Natalie Rigal, Claire Chabanet, Sylvie Issanchou, Sandrine Monnery-Patris (2012) (Appetite) Volume 58, 629 - 637. doi:10.1016/j.appet.2011.12.016

MEASURING CHILDREN'S FOOD PREFERENCES: USING PICTURES IN A COMPUTERIZED CONJOINT ANALYSIS

A. OLSEN, H. KILDEGAARD, G. GABRIELSEN, A.K. THYBO, P. MØLLER (2012) (Journal of Sensory Studies) Volume 27, 264 - 276. doi:10.1111/j.1745-459X.2012.00391.x

Mere exposure and flavour–flavour learning increase 2–3year-old children’s acceptance of a novel vegetable

Helene Hausner, Annemarie Olsen, Per Møller (2012) (Appetite) Volume 58, 1152 - 1159. doi:10.1016/j.appet.2012.03.009

Nutritional quality and antioxidant activity of marama–sorghum composite flours and porridges

Eugénie Kayitesi, Henriette L. de Kock, Amanda Minnaar, Kwaku Gyebi Duodu (2012) (Food Chemistry) Volume 131, 837 - 842. doi:10.1016/j.foodchem.2011.09.055

Policies to promote healthy eating in Europe: a structured review of policies and their effectiveness

Sara Capacci, Mario Mazzocchi, Bhavani Shankar, José Brambila Macias, Wim Verbeke, Federico JA Pérez-Cueto, Agnieszka Kozio?-Kozakowska, Beata Piórecka, Barbara Niedzwiedzka, Dina D'Addesa, Anna Saba, Aida Turrini, Jessica Aschemann-Witzel, Tino Bech-L (2012) (Nutrition Reviews) Volume 70, 188 - 200. doi:10.1111/j.1753-4887.2011.00442.x

Rapid descriptive sensory methods – Comparison of Free Multiple Sorting, Partial Napping, Napping, Flash Profiling and conventional profiling

Christian Dehlholm, Per B. Brockhoff, Lene Meinert, Margit D. Aaslyng, Wender L.P. Bredie (2012) (Food Quality and Preference) Volume 26, 267 - 277. doi:10.1016/j.foodqual.2012.02.012

Same–Different Reaction Times to Odors: Some Unexpected Findings

Per Møller, Egon Peter Köster, Nienke Dijkman, René de Wijk, Jos Mojet (2012) (Chemosensory Perception) Volume 5, 158 - 171. doi:10.1007/s12078-012-9124-x

Sensory functionality of extra-virgin olive oil in vegetable foods assessed by Temporal Dominance of Sensations and Descriptive Analysis

Caterina Dinnella, Camilla Masi, Gianpaolo Zoboli, Erminio Monteleone (2012) (Food Quality and Preference) Volume 26, 141 - 150. doi:10.1016/j.foodqual.2012.04.013

Sensory perception of salmon and culinary sauces – An interdisciplinary approach

Morten T. Paulsen, Øydis Ueland, Asgeir N. Nilsen, Åsa Öström, Margrethe Hersleth (2012) (Food Quality and Preference) Volume 23, 99 - 109. doi:10.1016/j.foodqual.2011.09.004

Serving styles of raw snack vegetables. What do children want?

Annemarie Olsen, Christian Ritz, Lisbet Kramer, Per Møller (2012) (Appetite) Volume 59, 556 - 562. doi:10.1016/j.appet.2012.07.002

The effect of enzymatic treatment on blackcurrant (Ribes nigrum) juice flavour and its stability

Oskar Laaksonen, Mari Sandell, Emilia Nordlund, Raija-Liisa Heiniö, Hanna-Liisa Malinen, Mari Jaakkola, Heikki Kallio (2012) (Food Chemistry) Volume 130, 31 - 41. doi:10.1016/j.foodchem.2011.06.048

The effect of extrusion conditions on mechanical-sound and sensory evaluation of rye expanded snack

Mayyawadee Saeleaw, Klaus Dürrschmid, Gerhard Schleining (2012) (Journal of Food Engineering) Volume 110, 532 - 540. doi:10.1016/j.jfoodeng.2012.01.002

The role and requirements of digestible dietary carbohydrates in infants and toddlers

A Stephen, M Alles, C de Graaf, M Fleith, E Hadjilucas, E Isaacs, C Maffeis, G Zeinstra, C Matthys, A Gil (2012) (European Journal of Clinical Nutrition) Volume 66, 765 - 779. doi:10.1038/ejcn.2012.27

The role of novelty detection in food memory

Léri Morin-Audebrand, Jos Mojet, Claire Chabanet, Sylvie Issanchou, Per Møller, Ep Köster, Claire Sulmont-Rossé (2012) (Acta Psychologica) Volume 139, 233 - 238. doi:10.1016/j.actpsy.2011.10.003

Cross-cultural conceptualization of the words Traditional and Innovation in a food context by means of sorting task and hedonic evaluation

Luis Guerrero, Anna Claret, Wim Verbeke, Filiep Vanhonacker, Géraldine Enderli, Claire Sulmont-Rossé, Margrethe Hersleth, Maria Dolors Guàrdia (2012) (Food Quality and Preference) Volume 25, 69 - 78. doi:10.1016/j.foodqual.2012.01.008

Effect of soy flour addition and heat-processing method on nutritional quality and consumer acceptability of cassava complementary porridges

Penina N Muoki, Henriëtte L de Kock, Mohammad Naushad Emmambux (2012) (Journal of the Science of Food and Agriculture) Volume 92, 1771 - 1779. doi:10.1002/jsfa.5545

Perceived relevance and foods with health-related claims

M. Dean, P. Lampila, R. Shepherd, A. Arvola, A. Saba, M. Vassallo, E. Claupein, M. Winkelmann, L. Lähteenmäki (2012) (Food Quality and Preference) Volume 24, 129 - 135. doi:10.1016/j.foodqual.2011.10.006

Use of enzymes to elucidate the factors contributing to bitterness in rye flavour

Raija-Liisa Heiniö, Emilia Nordlund, Kaisa Poutanen, Johanna Buchert (2012) (Food Research International) Volume 45, 31 - 38. doi:10.1016/j.foodres.2011.10.006

The usefulness of Schwartz's ‘Values Theory’ in understanding consumer behaviour towards differentiated products

Athanasios Krystallis, Marco Vassallo, George Chryssohoidis (2012) (Journal of Marketing Management) Volume 28, 1438 - 1463. doi:10.1080/0267257X.2012.715091

Undesirable Sulphur and Carbonyl Flavor Compounds in UHT Milk: A Review

Alex Zabbia, Elna M. Buys, Henriette L. De Kock (2012) (Critical Reviews in Food Science and Nutrition) Volume 52, 21 - 30. doi:10.1080/10408398.2010.487166

Welcome to Flavour

Peter J Barham, Per Møller (2012) (Flavour) Volume 1, 1. doi:10.1186/2044-7248-1-1

Variety and overeating: comments on long-term habituation to food

P. Moller, E. P. Koster (2012) (American Journal of Clinical Nutrition) Volume 95, 981 - 981. doi:10.3945/ajcn.111.031617

Food aroma affects bite size

René A de Wijk, Ilse A Polet, Wilbert Boek, Saskia Coenraad, Johannes HF Bult (2012) (Flavour) Volume 1, 3. doi:10.1186/2044-7248-1-3

Effect of a holistic meal and ambiance concept on main meal enjoyment and food intake of Dutch nursing home residents: A pilot study

Kremer S, Derks J, Nijenhuis-De Vries M, Boer EPJ, Gorselink M (2012) (Journal of Aging Research & Clinical Practice) Volume 1 (Issue 3), 237-244.

Effects of nutrition strategy on the levels of nutrients and bioactive compounds in blackberries

Ali L, Alsanius BW, Rosberg AK, Svensson B, Nielsen T, Olsson M (2012) (European Food Research and Technology) Volume 234 (Issue 1), 33-44.

El Análisis Sensorial en el sector cervecero. Algunas claves para el éxito.

Lorente M, Sánchez MJ (2012) (Cerveza y Malta) Volume 195, 11-16.

Flops analysis: a useful tool for future innovations (Part 1)

Köster EP, Mojet J (2012) (AGRO FOOD INDUSTRY HI-TECH ) Volume 23 (Issue 1), 6-8 .

Formaggi ovini tradizionali dell’Irpinia: qualità sensoriale e confronto con alcuni rinomati pecorini DOP (Irpinia traditional sheep's milk cheeses: sensory quality and comparison with DOP pecorino cheese)

Comendador FJ, Moneta E, Peparaio M (2012) (Scienza e Tecnica Lattiero-Casearia) Volume 63 (Issue 1), 41-51.

Nuevas formas de administración de soluciones salinas (rehidratación oral) en el tratamiento de la gastroenteritis aguda: estudio organoléptico, prospectivo y controlado, de satisfacción

Polanco Allué I, Sánchez Climent MJ, Castro Millán A, Alonso Vicente C (2012) (Acta Pediatr Esp.) Volume 70 (Issue 3), 87-92.

Free Association Profiling of Sound Logos: An Exploratory Study

Ramsgaard J, Le Ray G, Winther J, Beckmann S (2012) (In Audio Branding Academy (ABA) Yearbook, Nomos.).

Challenges to read and understand information on pharmaceutical packages

Rusko E, van der Waarde K, Heiniö RL (2012) (18th IAPRI World Packaging Conference, USA, 18 - 21 June 2012, 79–85).

Packaging of (fresh and frozen) pork

O’Sullivan MG, Kerry JP (2012) (Chapter 4 Handbook of Meat, Poultry and Seafood Quality. Ed Leo, M.L. Nollet. Wiley-Blackwell Publishing Ltd.,Oxford, Uk).

SenseLabOnline listening test on sound insulation of walls - A feasibility study

Pedersen TH, (2012) (DELTA report SenseLab 012/12).

Einfluss der Vorurteile westdeutscher Konsumenten auf die Beurteilung der Qualität ostdeutscher Marken

Glassl S, Scharf A (2012) (Baumgarth, C./Boltz, D.-M. (Hrsg.): Impulse für die Markenpraxis und Markenforschung, Wiesbaden, ISBN-10: 3658004266).

Nutritional quality and antioxidant activity of marama–sorghum composite flours and porridges

Eugénie Kayitesi, Henriette L. de Kock, Amanda Minnaar, Kwaku Gyebi Duodu (2012) (Food Chemistry) Volume 131, 837 - 842. doi:10.1016/j.foodchem.2011.09.055

A method to measure the effect of food appearance factors on children’s visual preferences

H. Kildegaard, A. Olsen, G. Gabrielsen, P. Møller, A.K. Thybo (2011) (Food Quality and Preference) Volume 22, 763 - 771. doi:10.1016/j.foodqual.2011.06.009

Alliesthesia is greater for odors of fatty foods than of non-fat foods

Jane Plailly, Ninhda Luangraj, Sophie Nicklaus, Sylvie Issanchou, Jean-Pierre Royet, Claire Sulmont-Rossé (2011) (Appetite) Volume 57, 615 - 622. doi:10.1016/j.appet.2011.07.006

Assessment of evaluations made to healthy eating policies in Europe: a review within the EATWELL Project

Federico JA Pérez-Cueto, Jessica Aschemann-Witzel, Bhavani Shankar, José Brambila-Macias, Tino Bech-Larsen, Mario Mazzocchi, Sara Capacci, Anna Saba, Aida Turrini, Barbara Niedzwiedzka, Beata Piorecka, Agniezska Kozio?-Kozakowska, Josephine Wills, W Bru (2011) (Public Health Nutrition) Volume 15, 1489 - 1496. doi:10.1017/S1368980011003107

Beef stock reduction with red wine – Effects of preparation method and wine characteristics

Pia Snitkjær, Jens Risbo, Leif H. Skibsted, Susan Ebeler, Hildegarde Heymann, Kirsty Harmon, Michael B. Frøst (2011) (Food Chemistry) Volume 126, 183 - 196. doi:10.1016/j.foodchem.2010.10.096

Comparison of sensory specific satiety and sensory specific desires to eat in children and adults

Annemarie Olsen, Christian Ritz, Ditte L. Hartvig, Per Møller (2011) (Appetite) Volume 57, 6 - 13. doi:10.1016/j.appet.2011.03.009

Consumers’ acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin

Margrethe Hersleth, Valérie Lengard, Wim Verbeke, Luis Guerrero, Tormod Næs (2011) (Food Quality and Preference) Volume 22, 31 - 41. doi:10.1016/j.foodqual.2010.07.002

Consumers’ acceptance of innovations in traditional cheese. A comparative study in France and Norway

Valérie Lengard Almli, Tormod Næs, Géraldine Enderli, Claire Sulmont-Rossé, Sylvie Issanchou, Margrethe Hersleth (2011) (Appetite) Volume 57, 110 - 120. doi:10.1016/j.appet.2011.04.009

DEVELOPMENT OF A SENSORY TEST METHOD FOR ODOR MEASUREMENT IN A PACKAGE HEADSPACE

HELENE C. REINBACH, BODIL ALLESEN-HOLM, LARS KRISTOFFERSSON, WENDER L.P. BREDIE (2011) (Journal of Sensory Studies) Volume 26, 118 - 127. doi:10.1111/j.1745-459X.2011.00328.x

Do facial reactions add new dimensions to measuring sensory responses to basic tastes?

Karin Wendin, Bodil H. Allesen-Holm, Wender L.P. Bredie (2011) (Food Quality and Preference) Volume 22, 346 - 354. doi:10.1016/j.foodqual.2011.01.002

Effect of gender on meat quality in lamb from extensive and intensive grazing systems when slaughtered at the end of the growing season

Vibeke Lind, Jan Berg, Svein Morten Eilertsen, Margrethe Hersleth, Lars Olav Eik (2011) (Meat Science) Volume 88, 305 - 310. doi:10.1016/j.meatsci.2011.01.008
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