Recent publications:

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

Best–worst scaling: An introduction and initial comparison with monadic rating for preference elicitation with food products

Sara R. Jaeger, Anne S. Jørgensen, Margit D. Aaslyng, Wender L.P. Bredie (2008) (Food Quality and Preference) Volume 19, 579 - 588. doi:10.1016/j.foodqual.2008.03.002

Colour and viscosity of milk and soybean vanilla beverages. Instrumental and sensory measurements

Beatriz Villegas, Inmaculada Carbonell, Elvira Costell (2008) (Journal of the Science of Food and Agriculture) Volume 88, 397 - 403. doi:10.1002/jsfa.3099

Differential transfer of dietary flavour compounds into human breast milk

Helene Hausner, Wender L.P. Bredie, Christian Mølgaard, Mikael Agerlin Petersen, Per Møller (2008) (Physiology & Behavior) Volume 95, 118 - 124. doi:10.1016/j.physbeh.2008.05.007

Effect of Age and Food Novelty on Food Memory

Claire Sulmont-Rossé, Per Møller, Sylvie Issanchou, E. P. Köster (2008) (Chemosensory Perception) Volume 1, 199 - 209. doi:10.1007/s12078-008-9025-1

Effect of feeding fermentable fibre-rich feedstuffs on meat quality with emphasis on chemical and sensory boar taint in entire male and female pigs

Laurits Lydehøj Hansen, Sandra Stolzenbach, Jens Askov Jensen, Poul Henckel, Jens Hansen-Møller, Kostas Syriopoulos, Derek V. Byrne (2008) (Meat Science) Volume 80, 1165 - 1173. doi:10.1016/j.meatsci.2008.05.010

Effect of sensory education on willingness to taste novel food in children

C. Reverdy, F. Chesnel, P. Schlich, E.P. Köster, C. Lange (2008) (Appetite) Volume 51, 156 - 165. doi:10.1016/j.appet.2008.01.010

Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere

P.I. Zakrys, S.A. Hogan, M.G. O’Sullivan, P. Allen, J.P. Kerry (2008) (Meat Science) Volume 79, 648 - 655. doi:10.1016/j.meatsci.2007.10.030

Effects of product information and consumer attitudes on responses to milk and soybean vanilla beverages

Beatriz Villegas, Inmaculada Carbonell, Elvira Costell (2008) (Journal of the Science of Food and Agriculture) Volume 88, 2426 - 2434. doi:10.1002/jsfa.3347

Impact of the arousal potential of uncommon drinks on the repeated exposure effect

Claire Sulmont-Rossé, Claire Chabanet, Sylvie Issanchou, E.P. Köster (2008) (Food Quality and Preference) Volume 19, 412 - 420. doi:10.1016/j.foodqual.2007.12.003

Food memory and its relation with age and liking: An incidental learning experiment with children, young and elderly people

M. Laureati, L. Morin-Audebrand, E. Pagliarini, C. Sulmont-Rossé, E.P. Köster, J. Mojet (2008) (Appetite) Volume 51, 273 - 282. doi:10.1016/j.appet.2008.02.019

Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images

S.M.B. Johansen, J.L. Laugesen, T. Janhøj, R.H. Ipsen, M.B. Frøst (2008) (Food Quality and Preference) Volume 19, 232 - 246. doi:10.1016/j.foodqual.2007.03.006

Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images

S.M.B. Johansen, J.L. Laugesen, T. Janhøj, R.H. Ipsen, M.B. Frøst (2008) (Food Quality and Preference) Volume 19, 232 - 246. doi:10.1016/j.foodqual.2007.03.006

RELIABILITY OF SENSORY ASSESSORS: ISSUES OF RETENTION AND LEARNING

JANNA BITNES, ØYDIS UELAND, PER MØLLER, MAGNI MARTENS (2008) (Journal of Sensory Studies) Volume 23, 852 - 870. doi:10.1111/j.1745-459X.2008.00191.x

Sensory and rheological characterization of acidified milk drinks

Thomas Janhøj, Michael Bom Frøst, Richard Ipsen (2008) (Food Hydrocolloids) Volume 22, 798 - 806. doi:10.1016/j.foodhyd.2007.03.006

THE EFFECT OF BASIC TASTE SOLUTIONS AND SELECTED VEGETABLE ACCOMPANIMENTS ON THE SENSORY PROPERTIES OF PORK

M.D. AASLYNG, M.B. FRØST (2008) (Journal of Sensory Studies) Volume 23, 720 - 742. doi:10.1111/j.1745-459X.2008.00182.x

The influence of information about organic production and fair trade on preferences for and perception of pineapple

Astrid Poelman, Jos Mojet, David Lyon, Samuel Sefa-Dedeh (2008) (Food Quality and Preference) Volume 19, 114 - 121. doi:10.1016/j.foodqual.2007.07.005

User-oriented innovation in the food sector: relevant streams of research and an agenda for future work?

K GRUNERT, B JENSEN, A SONNE, K BRUNSO, D BYRNE, C CLAUSEN, A FRIIS, L HOLM, G HYLDIG, N KRISTENSEN (2008) (Trends in Food Science & Technology) Volume 19, 590 - 602. doi:10.1016/j.tifs.2008.03.008

A review of ingredients, physiological mechanisms and measurements involved in the enhancement of satiation

Thomas SD, Chapman SJ (2008) (CCFRA Review) Volume 60.

Breastfeeding and experience with variety early in weaning increase infants’ acceptance of new foods for up to two months

Maier AS, Chabanet C, Schaal B, Leathwood PD, Issanchou SN (2008) (Clinical Nutrition) Volume 27, 849-857.

Comparison of affective rating scales and their relationship to variables reflecting food consumption

Tuorila H, Huotilainen A, Lähteenmäki L, Ollila S, Tuomi-Nurmi S, Urala N (2008) (Food Quality and Preference) Volume 19, 51-61.

Effects of Sorghum Type and Milling Process on the Sensory Characteristics of Sorghum Porridge

Kebakile MM, Rooney LW, de Kock HL, Taylor JRN (2008) (Cereal Chem.) Volume 85 (Issue 3), 307-313.

Esti M, Moneta E, Sinesio F

Phenolic compounds and sensory attributes of red wine related to winemaking techniques (2008) (Proceeding of XXIV International Conference on Polyphenols. 8-11 July 2008 Salamanca. Spain.), 705-708.

FAMM: from food to meal research on the product aspect of the meal experience

Öström Å, Rapp E, Prim M (2008) (Journal of Foodservice) Volume 19 (Issue 1), 63-68.

Flavour and Texture as Critical Sensory Parameters of Consumer Acceptance of Barley Pasta

Sinesio F, Paoletti F, D’Egidio M.G, Moneta E, Nardo N, Peparaio M, Comendador FJ (2008) (Cereal Food World) Volume 53 (Issue 4), 206-213.

Food memory and its relation with age and liking: an incidental learning experiment with children, young and elderly people

Laureati M, Morin-Audebrand L, Pagliarini E, Sulmont-Rossé C, Köster EP, Mojet J (2008) (Appetite) Volume 51, 273-282.

Frequencies of use and valuation of cereal products among European consumers - Results out of the Health Grain Project

Claupein E, Winkelmann M, Arvola A, Dean M, Vassallo M, Lähteenmäki L, Saba A, Shepherd R (2008) (Cereal Technology) Volume 2, 111-118.

From sensory marketing to sensory design: How to drive formulation using consumer's input?

Raz C, Piper D, Haller R, Nicod H, Dusart N, Giboreau A (2008) (Food Quality and Preference) Volume 19 (Issue 8), 719 - 726.

Intervento di educazione alimentare e del gusto per incrementare l’assunzione di ortaggi, legumi, e frutta nei bambini (Testing a nutritional and taste education intervention approach to increase vegetables and fruit consumption among children

D’Addesa D, Martone D, Sinesio F, Marzi V, Comendador FJ, Peparaio M, Cairella G, Panetta V, Sette S (2008) (Annali di Igiene) Volume 20 (Issue 2), 159-169.

Older people and convenience in meal preparation: a European study on understanding their perception towards vegetable soup preparation

Saba A, Messina F, Turrini A, Raats M, Lumbers MM (2008) (International Journal of Consumer Studies) Volume 32 (Issue 2), 147-156.

Predicting intentions to purchase organic food: The role of affective and moral attitudes in the Theory of Planned Behaviour

Arvola A, Vassallo M, Dean M, Lampila P, Saba A, Lahteenmaki L, Shepherd R (2008) (Appetite) Volume 50 (Issue 2), 443-454.

Psychologie und Lebensmittelsensorik

Dürrschmid K (2008) (Journal für Ernährungsmedizin) Volume 2, 15-19.

Quantities of phenolic compounds and their impacts on the perceived flavour attributes of rye grain

Heiniö R-L, Liukkonen K-H, Myllymäki O, Pihlava J-M, Adlercreutz H, Heinonen S-M, Poutanen K (2008) (J Cereal Science) Volume 47, 566-575.

Sensorische Untersuchung von Wellness-Getränken. Sensory Evaluation of Wellness Drinks.

Dürrschmid K, Mayr T, Svacinka R, Jaros D, Rohm H, Kneifel W (2008) (Ernährung / Nutrition) Volume 32 (Issue 3), 104-112.

Sensory design of foods for the elderly

Hall G, Wendin K (2008) (Annals of Nutrition and Metabolism: Suppl. 1) Volume 52, 25-28.

The effect of modified atmosphere packaging on the quality of Honeoye and Korona strawberries

Nielsen T, Leufvén A (2008) (Food Chemistry) Volume 107 (Issue 3), 1053-1063.

The origin of off-odours in packaged rucola (Eruca sativa)

Nielsen T, Bergström B, Borch E (2008) (Food Chemistry) Volume 110 (Issue 1), 96-105.

The senses linking mind and matter

Martens M, Martens H (2008) (Mind & Matter) Volume 6 (Issue 1), 51-86.

Thermal treatments to partially pre-cook and improve the shelf-life of whole pearl millet flour

Nantanga KM, Seetharaman K, de Kock HL, Taylor JRN (2008) (J Sci Food Agric) Volume 88, 1892–1899.

To Buy or no to Buy Organic Food? Societal and Individualistic Drivers as Predictors of Organic Purchasing Revealed through a Portrait Value Questionnaire (PVQ)-based Inventory

Kristallis A, Vassallo M, Chryssohoidis G, Perrea T (2008) (Journal of Consumer Behaviour) Volume 7 (Issue 2), 164-187.

Variety is the spice of life: Strategies for promoting fruit and vegetable acceptance during infancy.

Mennella JA, Nicklaus S, Jagolino AL, Yourshaw LM (2008) (Physiology & Behavior) Volume 94, 29-38.

I sensi dell’udito e del tatto (The sense of ear and sense of touch)

Comendador FJ, Peparaio M, Moneta E (2008) (“Più ortaggi, legumi e frutta. Educazione alimentare e del gusto nella scuola primaria. Manuale per l’insegnante” (More legumes and fruit. Food and taste education in primary school. Handbook for the teacher) Ed. BetMultimedia. Roma, 2008, Chap).

Guidelines for the motivation of sensory panels within the workplace

Kapparis E, Pfeiffer JC, Gilbert CC (2008) (CCFRA Guideline No. 57).

Enzymes as a tool to characterize cereal flavour and chemistry

Selinheimo E, Heiniö RL, Lehtinen P, Kaukovirta-Norja A, Poutanen K, Buchert J (2008) (5th European Symposium on Enzymes in Grain Processing (esEGP5) Norwich, UK, 31 March – 2 April. Poster & abstract in proceedings.).

(Bio)technical tools to tailor cereal flavour

Heiniö RL, Buchert J, Kaukovirta-Norja A, Myllymäki O, Katina K, Lehtinen P, Selinheimo E, Poutanen K (2008) (Proceedings of Consumer driven cereal innovation: Where science meets industry. Weegels, P.L., Courtin, C.M., Arrachid, A. & Silvestri, M. AACC International, Inc., Minnesota, USA, 1-23.).

Le sensazioni gusto-olfatto (taste-odour sensations)

Sinesio F (2008) (“Più ortaggi, legumi e frutta. Educazione alimentare e del gusto nella scuola primaria”, Manuale per l’Insegnante. (More legumes and fruit. Food and taste education in primary school. Handbook for the teacher) Roma: INRAN, 2008. Chapter 7, pp. ).

Öffnungsfreundliche Verpackungen – kriegen Sie das auf?

Åström A, Heiniö R-L (2008) (DLG Test, Lebensmittel (2008), 18-20).

Practical guidelines for monitoring on-going job performance of sensory descriptive panellists

Pfeiffer JC, Kapparis E, Gilbert CC (2008) (CCFRA Guideline No. 58.).

Preparing meals in later life

Pfau C, Saba A (2008) (Food for the Aging population, Edited by Raats M., ija Van Staveren W, and de Groot L., UK, 2008, Chap. 27, pp: 560-579, Woodhead Publishing Ltd).

Sensorik - mehr als eine Wissenschaft

Dürrschmid K (2008) (Verein Österreichischer Lebensmittel- und Biotechnologen, Geschmackssache - mehr als eine Wissenschaft, Wien).

Sensory and Quality Properties of Packaged Meat

O’Sullivan MG, Kerry JP (2008) (Chapter 30, Improving the sensory and nutritional quality of fresh meat. Eds; J P Kerry and D A Ledward. Woodhead Publishing Limited, Cambridge, UK).
<< 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21  >>