Recent publications:

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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

CONVENTIONAL AND PROBIOTIC YOGURTS DIFFER IN SENSORY PROPERTIES BUT NOT IN CONSUMERS' PREFERENCES

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

Effect of grassâ??clover forage and whole-wheat feeding on the sensory quality of eggs

Klaus Horsted, Marianne Hammershøj, Bodil H Allesen-Holm (2010) (Journal of the Science of Food and Agriculture) Volume 90, 343 - 348. doi:10.1002/jsfa.3825

Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat

Salma M. Yusop, Maurice G. O’Sullivan, John F. Kerry, Joseph P. Kerry (2010) (Meat Science) Volume 85, 657 - 663. doi:10.1016/j.meatsci.2010.03.020

Effect of sensory education on food preferences in children

C. Reverdy, P. Schlich, E.P. Köster, E. Ginon, C. Lange (2010) (Food Quality and Preference) Volume 21, 794 - 804. doi:10.1016/j.foodqual.2010.03.008

Effect of toasting field beans and of grass-clover: Maize silage ratio on milk production, milk composition and sensory quality of milk

Lisbeth Mogensen, Jannie Steensig Vestergaard, Xavier Fretté, Peter Lund, Martin Riis Weisbjerg, Troels Kristensen (2010) (Livestock Science) Volume 128, 123 - 132. doi:10.1016/j.livsci.2009.11.011

Effects of hot spices on energy intake, appetite and sensory specific desires in humans

Helene Christine Reinbach, Torben Martinussen, Per Møller (2010) (Food Quality and Preference) Volume 21, 655 - 661. doi:10.1016/j.foodqual.2010.04.003

European beef consumers’ interest in a beef eating-quality guarantee

Wim Verbeke, Lynn Van Wezemael, Marcia D. de Barcellos, Jens O. Kügler, Jean-François Hocquette, Øydis Ueland, Klaus G. Grunert (2010) (Appetite) Volume 54, 289 - 296. doi:10.1016/j.appet.2009.11.013

EVALUATION OF FARMED COD PRODUCTS BY A TRAINED SENSORY PANEL AND CONSUMERS IN DIFFERENT TEST SETTINGS

KOLBRÚN SVEINSDÓTTIR, EMILÍA MARTINSDÓTTIR, FANNEY THÓRSDÓTTIR, RIAN SCHELVIS, ADRIAAN KOLE, INGA THÓRSDÓTTIR (2010) (Journal of Sensory Studies) Volume 25, 280 - 293. doi:10.1111/j.1745-459X.2009.00257.x

Expectations and surprise in a molecular gastronomic meal

Line Holler Mielby, Michael Bom Frøst (2010) (Food Quality and Preference) Volume 21, 213 - 224. doi:10.1016/j.foodqual.2009.09.005

Flavour development during beef stock reduction

Pia Snitkjær, Michael B. Frøst, Leif H. Skibsted, Jens Risbo (2010) (Food Chemistry) Volume 122, 645 - 655. doi:10.1016/j.foodchem.2010.03.025

Flow properties of oral contrast medium formulations depend on the temperature

Olle Ekberg, Mats Stading, Daniel Johansson, Margareta Bülow, Susanne Ekman, Karin Wendin (2010) (Acta Radiologica) Volume 51, 363 - 367. doi:10.3109/02841851003645751

How European consumers define the concept of traditional food: evidence from a survey in six countries

Filiep Vanhonacker, Wim Verbeke, Luis Guerrero, Anna Claret, Michele Contel, Luisa Scalvedi, Sylwia ?akowska-Biemans, Krystyna Gutkowska, Claire Sulmont-Rossé, Jocelyn Raude, Britt Signe Granli, Margrethe Hersleth (2010) (Agribusiness) Volume 26, 453 - 476. doi:10.1002/agr.20241

Impact of health-related claims on the perception of other product attributes

Liisa Lähteenmäki, Piritta Lampila, Klaus Grunert, Yasemin Boztug, Øydis Ueland, Annika Åström, Emilia Martinsdóttir (2010) (Food Policy) Volume 35, 230 - 239. doi:10.1016/j.foodpol.2009.12.007

Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation

MARIANNE HAMMERSHØJ, ANNI B HOUGAARD, JANNIE S VESTERGAARD, OLE POULSEN, RICHARD H IPSEN (2010) (International Journal of Dairy Technology) Volume 63, 197 - 208. doi:10.1111/j.1471-0307.2010.00583.x

Interventions to promote healthy eating habits: evaluation and recommendations

W. B. Traill, B. Shankar, J. Brambila-Macias, T. Bech-Larsen, J. Aschemann-Witzel, M. Strand, M. Mazzocchi, S. Capacci, W. Verbeke, F. J. A. Perez-Cueto, D. D'Addesa, A. Saba, A. Turrini, B. Nied?wiedzka, A. Kozio?-Kozakowska, V. Kijowska, B. Piórecka, M (2010) (Obesity Reviews) Volume 11, 895 - 898. doi:10.1111/j.1467-789X.2010.00717.x

Investigation of the effects of commercial carcass suspension (24 and 48h) on meat quality in high oxygen modified atmosphere packed beef steaks during chill storage

P.I. Zakrys-Waliwander, M.G. O’Sullivan, P. Allen, E.E. O’Neill, J.P. Kerry (2010) (Food Research International) Volume 43, 277 - 284. doi:10.1016/j.foodres.2009.10.005

Monitoring Panel Performance Within and Between Sensory Experiments by Multi-Way Analysis

Rosaria Romano, Jannie S. Vestergaard, Mohsen Kompany-Zareh, Wender L.P. Bredie (2010) (Studies in Classification, Data Analysis, and Knowledge Organization), 335 - 342. doi:10.1007/978-3-642-13312-1_35

Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour

Charlotte A. Serrem, Henriëtte L. de Kock, John R. N. Taylor (2010) (International Journal of Food Science & Technology) Volume 46, 74 - 83. doi:10.1111/j.1365-2621.2010.02451.x

Objective and quantitative definitions of modified food textures based on sensory and rheological methodology

Karin Wendin, Susanne Ekman, Margareta Bülow, Olle Ekberg, Daniel Johansson, Elisabet Rothenberg, Mats Stading (2010) (Food & Nutrition Research) Volume 53. doi:10.3402/fnr.v54i0.5134

Optimising acceptability of new prebiotic low-fat milk beverages

B. Villegas, A. Tárrega, I. Carbonell, E. Costell (2010) (Food Quality and Preference) Volume 21, 234 - 242. doi:10.1016/j.foodqual.2009.03.001

Perception of traditional food products in six European regions using free word association

Luis Guerrero, Anna Claret, Wim Verbeke, Geraldine Enderli, Sylwia Zakowska-Biemans, Filiep Vanhonacker, Sylvie Issanchou, Marta Sajdakowska, Britt Signe Granli, Luisa Scalvedi, Michele Contel, Margrethe Hersleth (2010) (Food Quality and Preference) Volume 21, 225 - 233. doi:10.1016/j.foodqual.2009.06.003

Perceptive maps of dishes varying in glutamate content with professional and naive subjects

F. Sinesio, M. Peparaio, E. Moneta, F.J. Comendador (2010) (Food Quality and Preference) Volume 21, 1034 - 1041. doi:10.1016/j.foodqual.2010.06.002

Prediction of the identity of fats and oils by their fatty acid, triacylglycerol and volatile compositions using PLS-DA

S.M. van Ruth, B. Villegas, W. Akkermans, M. Rozijn, H. van der Kamp, A. Koot (2010) (Food Chemistry) Volume 118, 948 - 955. doi:10.1016/j.foodchem.2008.10.047

Profiling European traditional food consumers

Filiep Vanhonacker, Valérie Lengard, Margrethe Hersleth, Wim Verbeke (2010) (British Food Journal) Volume 112, 871 - 886. doi:10.1108/00070701011067479

Psychographic measures and sensory consumer tests: When emotional experience and feeling-based judgments account for preferences

M. Kergoat, A. Giboreau, H. Nicod, P. Faye, E. Diaz, M.A. Beetschen, N. Gerritsen, T. Meyer (2010) (Food Quality and Preference) Volume 21, 178 - 187. doi:10.1016/j.foodqual.2009.06.006

Qualitative data analysis for an exploratory sensory study of grechetto wine

Marco Esti, Ricardo L. González Airola, Elisabetta Moneta, Marina Paperaio, Fiorella Sinesio (2010) (Analytica Chimica Acta) Volume 660, 63 - 67. doi:10.1016/j.aca.2009.10.014

Relationship of pungency and leading flavour attributes in model food matrices – temporal aspects

E. Kostyra, N. Bary?ko-Pikielna, U. D?browska (2010) (Food Quality and Preference) Volume 21, 197 - 206. doi:10.1016/j.foodqual.2009.03.007

SENSORY ATTRIBUTES OF HADDOCK BALLS AFFECTED BY ADDED FISH PROTEIN ISOLATE AND FROZEN STORAGE

GHOLAM REZA SHAVIKLO, SIGURJON ARASON, GUDJON THORKELSSON, KOLBRUN SVEINSDOTTIR, EMILIA MARTINSDOTTIR (2010) (Journal of Sensory Studies) Volume 25, 316 - 331. doi:10.1111/j.1745-459X.2009.00260.x

SENSORY CHARACTERISTICS OF DIFFERENT COD PRODUCTS

KOLBRÚN SVEINSDÓTTIR, EMILÍA MARTINSDÓTTIR, GRETHE HYLDIG, SJÖFN SIGURGÍSLADÓTTIR (2010) (Journal of Sensory Studies) Volume 25, 294 - 314. doi:10.1111/j.1745-459X.2009.00259.x

Sensory Quality of Fresh French and Dutch Market Tomatoes: A Preference Mapping Study with Italian Consumers

Fiorella Sinesio, Maria Cammareri, Elisabetta Moneta, Brigitte Navez, Marina Peparaio, Mathilde Causse, Silvana Grandillo (2010) (Journal of Food Science) Volume 75, S55 - S67. doi:10.1111/j.1750-3841.2009.01424.x

Sensory quality of marama/sorghum composite porridges

Eugénie Kayitesi, Kwaku Gyebi Duodu, Amanda Minnaar, Henriette L de Kock (2010) (Journal of the Science of Food and Agriculture), n/a - n/a. doi:10.1002/jsfa.4061

Study of taste-active compounds in the water-soluble extract of mature Cheddar cheese

Lene T. Andersen, Ylva Ardö, Wender L.P. Bredie (2010) (International Dairy Journal) Volume 20, 528 - 536. doi:10.1016/j.idairyj.2010.02.009

Study on the influence of age, gender and familiarity with the product on the acceptance of vegetable soups

C. Michon, M.G. O’Sullivan, E. Sheehan, C.M. Delahunty, J.P. Kerry (2010) (Food Quality and Preference) Volume 21, 478 - 488. doi:10.1016/j.foodqual.2010.01.003

The effect of fibre amount, energy level and viscosity of beverages containing oat fibre supplement on perceived satiety

Marika Lyly, Nora Ohls, Liisa Lähteenmäki, Marjatta Salmenkallio-Marttila, Kirsi-Helena Liukkonen, Leila Karhunen, Kaisa Poutanen (2010) (Food & Nutrition Research) Volume 54. doi:10.3402/fnr.v54i0.2149

The effect of postmortem processing treatments on quality attributes of raw Atlantic salmon (Salmo salar) measured by sensory and instrumental methods

Eva Veiseth-Kent, Kjell I. Hildrum, Ragni Ofstad, Mia B. Rørå, Per Lea, Marit Rødbotten (2010) (Food Chemistry) Volume 121, 275 - 281. doi:10.1016/j.foodchem.2009.12.009

THE EFFECT OF THE COMBINATION OF SALTY, BITTER AND SOUR ACCOMPANIMENT ON THE FLAVOR AND JUICINESS OF PORK PATTIES

M.D. AASLYNG, M.B. FRØST (2010) (Journal of Sensory Studies). doi:10.1111/j.1745-459X.2010.00285.x

The impact of salt, fat and sugar levels on toddler food intake

Sofia Bouhlal, Sylvie Issanchou, Sophie Nicklaus (2010) (British Journal of Nutrition) Volume 105, 645 - 653. doi:10.1017/S0007114510003752

The importance of the recruitment method for androstenone sensitivity with respect to accurate sensory evaluation of androstenone tainted meat

K. Lunde, E. Skuterud, B. Egelandsdal, M. Font i Furnols, G.R. Nute, C. Bejerholm, A. Nilsen, Y.H. Stenstrøm, M. Hersleth (2010) (Food Quality and Preference) Volume 21, 648 - 654. doi:10.1016/j.foodqual.2010.04.002
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