Recent publications:

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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

Effect of high-pressure processing on volatile composition and odour of cherry tomato purée

Kaarina Viljanen, Martina Lille, Raija-Liisa Heiniö, Johanna Buchert (2011) (Food Chemistry) Volume 129, 1759 - 1765. doi:10.1016/j.foodchem.2011.06.046

Enhancing the Sensory Quality of Vegetables by Decreasing Some Less-Desired Sensory Properties With Low-Fat Pork Gravy

Lene Meinert, Michael B. Frøst, Camilla Bejerholm, Margit D. Aaslyng (2011) (Journal of Culinary Science & Technology) Volume 9, 113 - 131. doi:10.1080/15428052.2011.584496

Evaluation of the functional quality of cowpea-fortified traditional African sorghum foods using instrumental and descriptive sensory analysis

Joseph O. Anyango, Henriëtte L. de Kock, John R.N. Taylor (2011) (LWT - Food Science and Technology) Volume 44, 2126 - 2133. doi:10.1016/j.lwt.2011.07.010

Flavor in Processing New Oat Foods

Heinio (2011) (Cereal Foods World). doi:10.1094/CFW-56-1-0021

General image and attribute perceptions of traditional food in six European countries

Valérie Lengard Almli, Wim Verbeke, Filiep Vanhonacker, Tormod Næs, Margrethe Hersleth (2011) (Food Quality and Preference) Volume 22, 129 - 138. doi:10.1016/j.foodqual.2010.08.008

Impact of refreshing perception on mood, cognitive performance and brain oscillations: An exploratory study

D. Labbe, N. Martin, J. Le Coutre, J. Hudry (2011) (Food Quality and Preference) Volume 22, 92 - 100. doi:10.1016/j.foodqual.2010.08.002

Incidental learning and memory for food varied in sweet taste in children

M. Laureati, E. Pagliarini, J. Mojet, E.P. Köster (2011) (Food Quality and Preference) Volume 22, 264 - 270. doi:10.1016/j.foodqual.2010.11.002

Manipulating fat content of familiar foods at test-meals does not affect intake and liking of these foods among children

Annemarie Olsen, Christopher van Belle, Karol Meyermann, Kathleen L. Keller (2011) (Appetite) Volume 57, 573 - 577. doi:10.1016/j.appet.2011.07.007

Motivation for choice and healthiness perception of calorie-reduced dairy products. A cross-cultural study

Susanne Bølling Johansen, Tormod Næs, Margrethe Hersleth (2011) (Appetite) Volume 56, 15 - 24. doi:10.1016/j.appet.2010.11.137

Odor-Evoked Autobiographical Memories: Age and Gender Differences Along the Life Span

G. M. Zucco, L. Aiello, L. Turuani, E. Koster (2011) (Chemical Senses) Volume 37, 179 - 189. doi:10.1093/chemse/bjr089

Olfactory working memory: effects of verbalization on the 2-back task

Fredrik U. Jönsson, Per Møller, Mats J. Olsson (2011) (Memory & Cognition) Volume 39, 1023 - 1032. doi:10.3758/s13421-011-0080-5

Packaging Off-flavour Detection Ability of Two Food Simulants

Gunnar Forsgren, María Lorente Lamas, María José Sánchez Climent (2011) (Packaging Technology and Science) Volume 24, 401 - 417. doi:10.1002/pts.948

Physical and related sensory properties of a swallowable bolus

C. Loret, M. Walter, N. Pineau, M.A. Peyron, C. Hartmann, N. Martin (2011) (Physiology & Behavior) Volume 104, 855 - 864. doi:10.1016/j.physbeh.2011.05.014

Rat bioassay of the protein nutritional quality of soy-fortified sorghum biscuits for supplementary feeding of school-age children

Charlotte A Serrem, Henriëtte L de Kock, André Oelofse, John RN Taylor (2011) (Journal of the Science of Food and Agriculture) Volume 91, 1814 - 1821. doi:10.1002/jsfa.4389

Sensory comparison of commercial low and high oxygen modified atmosphere packed sirloin beef steaks

P.I. Zakrys-Waliwander, M.G. O'Sullivan, H. Walsh, P. Allen, J.P. Kerry (2011) (Meat Science) Volume 88, 198 - 202. doi:10.1016/j.meatsci.2010.12.027

Sensory local uniqueness of Danish honeys

Sandra Stolzenbach, Derek V. Byrne, Wender L.P. Bredie (2011) (Food Research International) Volume 44, 2766 - 2774. doi:10.1016/j.foodres.2011.06.006

Sensory profiling of textural properties of meat from dairy cows exposed to a compensatory finishing strategy

Margrethe Therkildsen, Sandra Stolzenbach, Derek V. Byrne (2011) (Meat Science) Volume 87, 73 - 80. doi: 10.1016/j.meatsci.2010.09.005

Swedish consumers’ cognitive approaches to nutrition claims and health claims

Eva Svederberg, Karin Wendin (2011) (Food & Nutrition Research) Volume 55. doi: 10.3402/fnr.v55i0.5929

The influence of health involvement and satisfaction on healthy food choices among people over 60 years

Anna Saba, Marco Vassallo (2011) (International Journal of Consumer Studies) Volume 36, 44 - 53. doi:10.1111/j.1470-6431.2011.01008.x

The role of taste in food acceptance at the beginning of complementary feeding

Camille Schwartz, Claire Chabanet, Christine Lange, Sylvie Issanchou, Sophie Nicklaus (2011) (Physiology & Behavior) Volume 104, 646 - 652. doi:10.1016/j.physbeh.2011.04.061

Application of the dual attribute time-intensity (DATI) sensory method to the temporal measurement of bitterness and astringency in sorghum

Rosemary I. Kobue-Lekalake, John R. N. Taylor, Henriëtte L. de Kock (2011) (International Journal of Food Science & Technology) Volume 47, 459 - 466. doi:10.1111/j.1365-2621.2011.02862.x

Would repeated consumption of sports drinks with different acidulants lead to hedonic adjustment?

Marise Kinnear, Henriëtte L. de Kock (2011) (Food Quality and Preference) Volume 22, 340 - 345. doi:10.1016/j.foodqual.2011.01.003

Using cross-modal interactions to counterbalance salt reduction in solid foods

Génica Lawrence, Christian Salles, Olivier Palicki, Chantal Septier, Johanneke Busch, Thierry Thomas-Danguin (2011) (International Dairy Journal) Volume 21, 103 - 110. doi:10.1016/j.idairyj.2010.09.005

A snapshot mapping of the Danish beer market

Giacalone D, Reinbach HD, Frøst MB (2011) (Scandinavian Brewers´review) Volume 68 (Issue 1), 12-20.

Efecto de la reducción de la concentración de nitratos y nitritos en la calidad sensorial de productos cárnicos crudo-curados

Lorente M, Villegas B, Sánchez MJ (2011) (Eurocarne) Volume 194, 74-79.

Help - easy to use pharmaceutical packaging

Heiniö RL (2011) (DOSIS) Volume 27 (Issue 2), 59-62.

Flavour and texture in processing of new oat foods

Salmenkallio-Marttila M, Heiniö RL, Kaukovirta-Norja A, Poutanen K (2011) (Oats - Chemistry and technology (Second ed.) Eds. Francis H. Webster and Peter J. Wood. AACC International, Inc. Minnesota, USA, 333-346.).

Case Srudies: Meat and poultry

O’Sullivan MG (2011) (Chapter 25 Food and beverage shelf-life and stability. Eds.; David Kilcast, and Persis Subramaniam. Woodhead Publishing Limited, Cambridge, UK).

Audio Branding – what to test and why?

Ramsgaard J, Holme S, Kjems K, Zacharov N (2011) (Audio Branding Academy (ABA) Yearbook).

Sensory characteristic of corn soya blend and the effects of milk protein replacement.

Kehlet U, Kæstel P, Hausner H, Bredie WLP, Allesen-Holm BH (2011) (African Journal of Food Science, April, Vol. 5(4), 200-207).

Meat Marinating Technologies

Yusop SM, O’Sullivan MG, Kerry JF, Kerry JP (2011) (Improving the sensory and nutritional quality of fresh and processed meats. Eds; J. P. Kerry and D. A. Ledward. Woodhead Publishing Limited, Cambridge, UK.).

Sensory Quality of Fresh and Processed Meats

O’Sullivan MG, Kerry JP (2011) (Improving the sensory and nutritional quality of fresh and processed meats. Eds; J. P. Kerry and D. A. Ledward. Woodhead Publishing Limited, Cambridge, UK).

Sensory shelf-life evaluation

O’Sullivan MG (2011) (Chapter 4 Alcoholic beverages: sensory evaluation and consumer research. Ed: J.R. Piggott. Woodhead Publishing Limited, Cambridge, UK).

Use of sensory science as a practical commercial tool in the development of consumer-led processed meat products

O’Sullivan MG, Kerry JP, Byrne DV (2011) (Processed Meats - Improving Safety and Nutritional Quality. Eds: J. P. Kerry & J.F. Kerry. Woodhead Publishing Ltd., United Kingdom).

Comercialización y consumo: motivaciones de consumo de zumos de frutas y factores que influencian la elección de alimentos. Asozumos (Asociación Española de Fabricantes de Zumos) El Libro del Zumo. Capítulo 7

Gómez A, Sánchez MJ (2011) (Asozumos (Asociación Española de Fabricantes de Zumos) El Libro del Zumo. Capítulo 7: 146-150, ISBN: 978-84-92928-11-8).

Flavours and Flavourants, Colours and Pigments

Osthoff G, Slabber E, Kneifel W, Dürrschmid K (2011) (A.Y. Tamime Ed., Processed Cheese and Analogues, 15; Wiley-Blackwell Publishing Ltd., Oxford; ISBN 978-1-4051-8642-1).

Food and the City

Dürrschmid K (2011) (Madalina Diaconu / Eva Heuberger / Ruth Mateus-Berr / Lukas Marcel Vosicky, Senses and the City. An interdisciplinary approach to urban sensescapes., pp 189-208; LIT Verlag GmbH & Co KG, Wien, Berlin; ISBN 978-3-643-50248-3).
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