Recent publications:

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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

Acceptability of Milk and Soymilk Vanilla Beverages: Demographics Consumption Frequency and Sensory Aspects

B. Villegas, I. Carbonell, E. Costell (2009) (Food Science and Technology International) Volume 15, 203 - 210. doi:10.1177/1082013208105166

Analysing sensory panel performance in a proficiency test using the PanelCheck software

Oliver Tomic, Giorgio Luciano, Asgeir Nilsen, Grethe Hyldig, Kirsten Lorensen, Tormod Næs (2009) (European Food Research and Technology) Volume 230, 497 - 511. doi:10.1007/s00217-009-1185-y

Association between traditional food consumption and motives for food choice in six European countries

Zuzanna Pieniak, Wim Verbeke, Filiep Vanhonacker, Luis Guerrero, Margrethe Hersleth (2009) (Appetite) Volume 53, 101 - 108. doi:10.1016/j.appet.2009.05.019

Characterization of the Volatile Composition and Variations Between Infant Formulas and Mother’s Milk

Helene Hausner, Mia Philipsen, Thomas H. Skov, Mikael A. Petersen, Wender L. P. Bredie (2009) (Chemosensory Perception) Volume 2, 79 - 93. doi:10.1007/s12078-009-9044-6

Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork; the effect of monosaccharide addition on flavour generation

Lene Meinert, Annette Schäfer, Charlotte Bjergegaard, Margit D. Aaslyng, Wender L.P. Bredie (2009) (Meat Science) Volume 81, 419 - 425. doi:10.1016/j.meatsci.2008.08.018

Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks

P.I. Zakrys, M.G. O’Sullivan, P. Allen, J.P. Kerry (2009) (Meat Science) Volume 81, 720 - 725. doi:10.1016/j.meatsci.2008.10.024

Consumer attitudes towards enhanced flavonoid content in fruit

Piritta Lampila, Maartje van Lieshout, Bart Gremmen, Liisa Lähteenmäki (2009) (Food Research International) Volume 42, 122 - 129. doi:10.1016/j.foodres.2008.09.002

CONSUMER PREFERENCES FOR VISUALLY PRESENTED MEALS

HANS HENRIK REISFELT, GORM GABRIELSEN, MARGIT DALL AASLYNG, MARIA SCHMIDT BJERRE, PER MØLLER (2009) (Journal of Sensory Studies) Volume 24, 182 - 203. doi:10.1111/j.1745-459X.2008.00202.x

Developmental changes in the acceptance of the five basic tastes in the first year of life

Camille Schwartz, Sylvie Issanchou, Sophie Nicklaus (2009) (British Journal of Nutrition) Volume 102, 1375. doi:10.1017/S0007114509990286

Different sensory aspects of a food are not remembered with equal acuity

L. Morin-Audebrand, M. Laureati, C. Sulmont-Rossé, S. Issanchou, E.P. Köster, J. Mojet (2009) (Food Quality and Preference) Volume 20, 92 - 99. doi:10.1016/j.foodqual.2007.09.003

Diversity in the determinants of food choice: A psychological perspective

E.P. Köster (2009) (Food Quality and Preference) Volume 20, 70 - 82. doi:10.1016/j.foodqual.2007.11.002

Effect of Barium Sulfate Contrast Medium on Rheology and Sensory Texture Attributes in a Model Food

O. Ekberg, M. Bülow, S. Ekman, G. Hall, M. Stading, K. Wendin (2009) (Acta Radiologica) Volume 50, 131 - 138. doi:10.1080/02841850802555638

Effects of capsaicin, green tea and CH-19 sweet pepper on appetite and energy intake in humans in negative and positive energy balance

H.C. Reinbach, A. Smeets, T. Martinussen, P. Møller, M.S. Westerterp-Plantenga (2009) (Clinical Nutrition) Volume 28, 260 - 265. doi:10.1016/j.clnu.2009.01.010

Fibre in beverages can enhance perceived satiety

Marika Lyly, Kirsi-Helena Liukkonen, Marjatta Salmenkallio-Marttila, Leila Karhunen, Kaisa Poutanen, Liisa Lähteenmäki (2009) (European Journal of Nutrition) Volume 48, 251 - 258. doi:10.1007/s00394-009-0009-y

Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities

Lene Meinert, Kaja Tikk, Meelis Tikk, Per B. Brockhoff, Wender L.P. Bredie, Charlotte Bjergegaard, Margit D. Aaslyng (2009) (Meat Science) Volume 81, 255 - 262. doi:10.1016/j.meatsci.2008.07.031

Influence of PROP taster status on the consumer acceptability of food made from tannin sorghums

Rosemary I Kobue-Lekalake, John RN Taylor, Henriëtte L de Kock (2009) (Journal of the Science of Food and Agriculture) Volume 89, 1809 - 1814. doi:10.1002/jsfa.3634

Lactic acid bacteria associated with a heat-processed pork product and sources of variation affecting chemical indices of spoilage and sensory characteristics

B.G. Laursen, D.V. Byrne, J.B. Kirkegaard, J.J. Leisner (2009) (Journal of Applied Microbiology) Volume 106, 543 - 553. doi:10.1111/j.1365-2672.2008.04045.x

Meat quality of lamb: Pre-slaughter fattening on cultivated or mountain range pastures

Vibeke Lind, Jan Berg, Lars Olav Eik, Jørgen Mølmann, Espen Haugland, Marit Jørgensen, Margrethe Hersleth (2009) (Meat Science) Volume 83, 706 - 712. doi:10.1016/j.meatsci.2009.08.008

Odour–taste interactions: A way to enhance saltiness in low-salt content solutions

G. Lawrence, C. Salles, C. Septier, J. Busch, T. Thomas-Danguin (2009) (Food Quality and Preference) Volume 20, 241 - 248. doi:10.1016/j.foodqual.2008.10.004

Perception of oral food breakdown. The concept of sensory trajectory

Francine Lenfant, Chrystel Loret, Nicolas Pineau, Christoph Hartmann, Nathalie Martin (2009) (Appetite) Volume 52, 659 - 667. doi:10.1016/j.appet.2009.03.003

Perceptual masking of boar taint in Swedish fermented sausages

Sandra Stolzenbach, Gunilla Lindahl, Kerstin Lundström, Gang Chen, Derek V. Byrne (2009) (Meat Science) Volume 81, 580 - 588. doi:10.1016/j.meatsci.2008.10.013

Phenolics compounds and temporal perception of bitterness and pungency in extra-virgin olive oils: Changes occurring throughout storage

M. Esti, M. Contini, E. Moneta, F. Sinesio (2009) (Food Chemistry) Volume 113, 1095 - 1100. doi:10.1016/j.foodchem.2008.08.076

Relationship between oral burn and temperature in chili spiced pork patties evaluated by time–intensity

H.C. Reinbach, M. Toft, P. Møller (2009) (Food Quality and Preference) Volume 20, 42 - 49. doi:10.1016/j.foodqual.2008.07.003

RELIABILITY OF SENSORY ASSESSORS: ISSUES OF COMPLEXITY

JANNA BITNES, ØYDIS UELAND, PER MØLLER, MAGNI MARTENS (2009) (Journal of Sensory Studies) Volume 24, 25 - 40. doi:10.1111/j.1745-459X.2008.00193.x

Salt Reduction in Foods Using Naturally Brewed Soy Sauce

Stefanie Kremer, Jozina Mojet, Ryo Shimojo (2009) (Journal of Food Science) Volume 74, S255 - S262. doi:10.1111/j.1750-3841.2009.01232.x

Sensory and Instrumental Characterization of Low-Fat and Non-Fat Cream Cheese

Thomas Janhoj, Michael Bom Frost, Jon Prinz, Richard Ipsen (2009) (International Journal of Food Properties) Volume 12, 211 - 227. doi:10.1080/10942910802252007

Sensory characteristics of different cod products related to consumer preferences and attitudes

Kolbrún Sveinsdóttir, Emilía Martinsdóttir, Ditte Green-Petersen, Grethe Hyldig, Rian Schelvis, Conor Delahunty (2009) (Food Quality and Preference) Volume 20, 120 - 132. doi:10.1016/j.foodqual.2008.09.002

Sensory determinants of refreshing

David Labbe, Florie Gilbert, Nicolas Antille, Nathalie Martin (2009) (Food Quality and Preference) Volume 20, 100 - 109. doi:10.1016/j.foodqual.2007.09.001

SENSORY EVALUATION OF CHINESE-STYLE MARINATED CHICKEN BY CHINESE AND EUROPEAN NAÏVE ASSESSORS

S.M. YUSOP, M.G. O'SULLIVAN, J.F. KERRY, J.P. KERRY (2009) (Journal of Sensory Studies) Volume 24, 512 - 533. doi:10.1111/j.1745-459X.2009.00224.x

SENSORY EVALUATION OF INDIAN-STYLE MARINATED CHICKEN BY MALAYSIAN AND EUROPEAN NAÏVE ASSESSORS

S.M. YUSOP, M.G. O'SULLIVAN, J.F. KERRY, J.P. KERRY (2009) (Journal of Sensory Studies) Volume 24, 269 - 289. doi:10.1111/j.1745-459X.2009.00210.x

Sensory evaluation of precooked chicken meat with mate (Ilex paraguariensis) added as antioxidant

Aline M. C. Racanicci, Bodil Helene Allesen-Holm, Leif H. Skibsted (2009) (European Food Research and Technology) Volume 229, 277 - 280. doi:10.1007/s00217-009-1052-x

Sensory shelf life determination of a processed meat product ‘rullepølse’ and microbial metabolites as potential indicators

Sandra Stolzenbach, Jørgen J. Leisner, Derek V. Byrne (2009) (Meat Science) Volume 83, 285 - 292. doi:10.1016/j.meatsci.2009.05.011

TASTE PERCEPTION OF UMAMI-RICH DISHES IN ITALIAN CULINARY TRADITION

FIORELLA SINESIO, FRANCISCO JAVIER COMENDADOR, MARINA PEPARAIO, ELISABETTA MONETA (2009) (Journal of Sensory Studies) Volume 24, 554 - 580. doi: 10.1111/j.1745-459X.2009.00226.x

Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines

S. Meillon, C. Urbano, P. Schlich (2009) (Food Quality and Preference) Volume 20, 490 - 499. doi:10.1016/j.foodqual.2009.04.006

THE INVESTIGATION OF GENDER-RELATED SENSITIVITY DIFFERENCES IN FOOD PERCEPTION

C. MICHON, M.G. O'SULLIVAN, C.M. DELAHUNTY, J.P. KERRY (2009) (Journal of Sensory Studies) Volume 24, 922 - 937. doi:10.1111/j.1745-459X.2009.00245.x

Three-Block Data Modeling by Endo- and Exo-LPLS Regression

Solve Sæbø, Magni Martens, Harald Martens (2009) (Handbook of Partial Least Squares), 359 - 379. doi:10.1007/978-3-540-32827-8_17

Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study

Luis Guerrero, Maria Dolors Guàrdia, Joan Xicola, Wim Verbeke, Filiep Vanhonacker, Sylwia Zakowska-Biemans, Marta Sajdakowska, Claire Sulmont-Rossé, Sylvie Issanchou, Michele Contel, M. Luisa Scalvedi, Britt Signe Granli, Margrethe Hersleth (2009) (Appetite) Volume 52, 345 - 354. doi:10.1016/j.appet.2008.11.008
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