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 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

The Morama Bean (Tylosema esculentum): A Potential Crop for Southern Africa

Jose C. Jackson, Kwaku G. Duodu, Mette Holse, Margarida D. Lima de Faria, Danie Jordaan, Walter Chingwaru, Aase Hansen, Avrelija Cencic, Martha Kandawa-Schultz, Selalelo M. Mpotokwane, Percy Chimwamurombe, Henrietta L. de Kock, Amanda Minnaar (2010) (Advances in Food and Nutrition Research), 187 - 246. doi:10.1016/B978-0-12-374468-5.00005-2

Reviews

2010, 'Reviews', Perception vol. 39, no. 6, pp. 867-868 (2010) (Perception) Volume 39, 867 - 868. doi:10.1068/p3906rvw

TWO-DIMENSIONAL MAPPING OF SENSORY TEXTURE DESCRIPTORS

HARALD ROHM, KLAUS DÜRRSCHMID, ANNE FORKER, DORIS JAROS (2010) (Journal of Texture Studies) Volume 41, 789 - 803. doi:10.1111/j.1745-4603.2010.00255.x

Relevance of season and nucleotide catabolism on changes in fillet quality during chilled storage of raw Atlantic salmon (Salmo salar L.)

Turid Mørkøre, Marit Rødbotten, Gjermund Vogt, Svein Olav Fjæra, Inger Ø. Kristiansen, Even Manseth (2010) (Food Chemistry) Volume 119, 1417 - 1425. doi:10.1016/j.foodchem.2009.09.022

Future applications for brewers' spent grain

Wilhelmson A,Lehtinen P, Von Weymarn N, Itävaara M, Sibakov J, Heiniö RL, Forssel P, Buchert J (2010) (New Food) Volume 12 (Issue 3), 59 - 61.

How European Consumers Define the Concept of Traditional Food: Evidence From a Survey in Six Countries

Vanhonacker F, Verbeke W, Guerrero L, Claret A, Conte M, Scalvedi L, Zakowska-Biemans S, Gutkowska K, Sulmont-Rosse C, Raude J, Granli BS, Hersleth M (2010) (Agribusiness) Volume 26, 453-476.

Spectroscopic characterization of low- and non-fat cream cheeses

Andersen C M, Frøst M B, Viereck N (2010) (International Dairy Journal) Volume 20, 32-39.

How to test the easiness to open packages?

Heiniö RL, Ström T, Järvi-Kääriäinen T, Ollila M (2010) (Proceedings of the 17th IAPRI World Conference on Packaging. Tianjin, China, 12-16 Oct. 2010, pp. 686-690).

Fregapane G, Gómez-Rico A, Desamparados Salvador M

Influence of Irrigation Management and Ripening on Virgin Olive Oil Quality and Composition. (2010) (Victor R. Preedy and Ronald Ross Watson (Eds.) Olives and Olive Oil in Health and Disease Prevention. Oxford: Academic Press, 2010, pp. 51-58).

Sensorische Analyse: Methodenüberblick und Einsatzbereiche - Teil 5: Affektive und hedonische Prüfungen

Dürrschmid K (2010) (DLG Deutsche Landwirtschafts Gesellschaft, DLG Arbeitsblätter Sensorik, 6; DLG Verlag, Frankfurt am Main).

Smagens fysiologi (bookchapter)

Møller P, Martens M, Meyer C, Bredie WLP (2010) (Astrup A, Bügel S, Dyerberg J, Stender S (red) Menneskets Ernæring, Munksgaard, Denmark, p. 255-263).

Beef palatability in the Republic of South Africa: implications for niche-marketing strategies

Thompson J, Polkinghorne R, Gee A, Motiang D, Strydom PE, Mashau M, Ng'ambi J, De Kock HL, Burrow H (2010) (Australian Centre for International Agricultural Research (ACIAR). Canberra, Australia, ISBN 9781921615900 ).

A new research platform to contribute to the pleasure of eating and healthy food behaviors through academic and applied Food and Hospitality research

Agnès Giboreau, Hervé Fleury (2009) (Food Quality and Preference) Volume 20, 533 - 536. doi:10.1016/j.foodqual.2009.05.002
<< 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21  >>