Recent publications:

<< 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21  >>

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).

Quality Control in Processed Cheese Manufacture

Tamime AY, Muir DD, Wszolek M, Domagala J, Metzger L, Kneifel W, Dürrschmid K, Domig KJ, Hill A, Smith A, Guinee TP, Auty MAE (2011) (A.Y. Tamime (Ed.), Processed Cheese and Analogues, 350; Wiley-Blackwell Publishing Ltd., Oxford; ISBN 978-1-4051-8642-1).

Sensory marketing research: identification of the ideal flavour

Scharf A (2011) (Sidali K, Spiller A, Schulze B. (eds.): Food, Agri-Culture and Tourism, Springer, Hamburg ISBN 978-3-642-11360-4).

Subproyecto NITRARED. Productos cárnicos para el siglo XXI. Seguros, nutritivos y saludables

Villegas B, Lorente M, Sánchez MJ (2011) (J.A.Ordoñez, J.J. Córdoba, J. Ventanas (Eds.) Editorial Universidad de Extremadura. Servicio de Publicaciones. ISBN: 978-84-7723-949-9).

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

A new approach to product set selection and segmentation in preference mapping

Susanne Bølling Johansen, Margrethe Hersleth, Tormod Næs (2010) (Food Quality and Preference) Volume 21, 188 - 196. doi:10.1016/j.foodqual.2009.05.007

A sensory scientific approach to visual pattern recognition of complex biological systems

Magni Martens, Siren R. Veflingstad, Erik Plahte, Dominique Bertrand, Harald Martens (2010) (Food Quality and Preference) Volume 21, 977 - 986. doi:10.1016/j.foodqual.2010.04.013

Acceptance of calorie-reduced yoghurt: Effects of sensory characteristics and product information

Susanne Bølling Johansen, Tormod Næs, Jorun Øyaas, Margrethe Hersleth (2010) (Food Quality and Preference) Volume 21, 13 - 21. doi:10.1016/j.foodqual.2009.07.003

Alternative methods for combining design variables and consumer preference with information about attitudes and demographics in conjoint analysis

T. Næs, V. Lengard, S. Bølling Johansen, M. Hersleth (2010) (Food Quality and Preference) Volume 21, 368 - 378. doi:10.1016/j.foodqual.2009.09.004

Breastfeeding facilitates acceptance of a novel dietary flavour compound

Helene Hausner, Sophie Nicklaus, Sylvie Issanchou, Christian Mølgaard, Per Møller (2010) (Clinical Nutrition) Volume 29, 141 - 148. doi:10.1016/j.clnu.2009.11.007

Comparing masticatory performance and mixing ability

A. van der BILT, J. MOJET, F. A. TEKAMP, J. H. ABBINK (2010) (Journal of Oral Rehabilitation) Volume 37, 79 - 84. doi: 10.1111/j.1365-2842.2009.02040.x

Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurisation and their correlation to sensory analysis

ANNI B HOUGAARD, JANNIE S VESTERGAARD, CAMILLA VARMING, WENDER L P BREDIE, RICHARD H IPSEN (2010) (International Journal of Dairy Technology) Volume 64, 34 - 44. doi:10.1111/j.1471-0307.2010.00641.x


DOROTA MAJCHRZAK, BIRGIT LAHM, KLAUS DÜRRSCHMID (2010) (Journal of Sensory Studies) Volume 25, 431 - 446. doi:10.1111/j.1745-459X.2009.00269.x

Country-wise differences in perception of health-related messages in cereal-based food products

A. Saba, M. Vassallo, R. Shepherd, P. Lampila, A. Arvola, M. Dean, M. Winkelmann, E. Claupein, L. Lähteenmäki (2010) (Food Quality and Preference) Volume 21, 385 - 393. doi:10.1016/j.foodqual.2009.09.007
<< 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21  >>