Recent publications:

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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).

Sensory description of dark chocolates by consumers.

Thamke I, Dürrschmid K, Rohm H (2008) (WT-FOOD SCI TECHNOL, 2008, 1-6; ISSN 0023-6438).

Sensory Evaluation of Fresh Meat

O’Sullivan MG, Kerry JP (2008) (CH 27 Improving the sensory and nutritional quality of fresh meat. Eds; J P Kerry and D A Ledward. Woodhead Publishing Limited, Cambridge, UK).

Structure design for perception of sweetness in food gels

Holm K (2008) (Licentiate thesis, Chalmers University of Technology).

Apprendimento ed esperienza nella costruzione del gusto (Learning and experience in the construction of taste)

Sinesio F (2008) (In “Più ortaggi, legumi e frutta. Educazione alimentare e del gusto nella scuola primaria”, (More legumes and fruit. Food and taste education in primary school. Handbook for the teacher) Roma: INRAN, 2008. Chapter 9, pp. 120-136 (ISBN 978-88-903312-).

Die sensorische Wahrnehmung

Dürrschmid K (2008) (Goetz Hildebrandt, Hrsg., Geschmackswelten. Grundlagen der Lebensmittelsensorik, 10-12; DLG, Frankfurt am Main; ISBN 3769006984).

Il perché dell’educazione del gusto (Why taste education)

Comendador FJ (2008) (“Più ortaggi, legumi e frutta. More legumes and fruit. Educazione alimentare e del gusto nella scuola primaria. Food and taste education in primary school. Handbook for the teacher ”. Ed. BetMultimedia. 2008, Chapter 5, 73-79 (ISBN 978-88-903312-).

L’esperienza visiva: i fondamenti fisiologici e psicologici (Experience of view: physiological and psychological fundaments

Sinesio F (2008) (“Più ortaggi, legumi e frutta. Educazione alimentare e del gusto nella scuola primaria”(More vegetables and fruit. Food and taste education in primary school. Handbook for the teacher). Roma: INRAN, 2008. Chapter 6, pp. 81-88 (ISBN 978-88-903312).

Più ortaggi, legumi e frutta. Educazione alimentare e del gusto nella scuola primaria”. (More vegetables and fruit. Food and taste education in primary school).

Marzi V, D’Addesa D, Sinesio F (2008) (Exercise book. BetMultimedia, 2008. ISBN 978-88-903312-2-0 and ISBN 978-88-903312-1-3).

Sensory testing in the product development process - The Sensory Researcher as a Trusted Advisor

Goldman A, O’Neil E (2008) (Chapter 14, In Earle, M. and Earle, R. (Ed.) Case Studies in Food Product Development. Chapter 14. Woodhead Publishing Limited, ISBN 978-1-84569-260-5).

Was benötigt man für menschliche Sinneswahrnehmungen?

Dürrschmid K (2008) (Goetz Hildebrandt, Hrsg., Geschmackswelten: Grundlagen der Lebensmittelsensorik, 13-59; DLG, Frankfurt am Main; ISBN 3769006984 ).

Wissen Sensorik. Gustatorische Wahrnehmungen gezielt abwandeln.

Dürrschmid K (2008) (Behr's Verlag, Hamburg, ISBN: 978-3-89947-530-2 ).

A new sensory vocabulary for crisp and crunchy dry model foods

Garmt Dijksterhuis, Hannemieke Luyten, Rene de Wijk, Jos Mojet (2007) (Food Quality and Preference) Volume 18, 37 - 50. doi:10.1016/j.foodqual.2005.07.012

Analysis of sensory quality changes during storage of a modified atmosphere packaged meat product (pizza topping) by an electronic nose system

Jannie S. Vestergaard, Magni Martens, Pekka Turkki (2007) (LWT - Food Science and Technology) Volume 40, 1083 - 1094. doi:10.1016/j.lwt.2006.06.009

Application of an electronic nose system for prediction of sensory quality changes of a meat product (pizza topping) during storage

Jannie S. Vestergaard, Magni Martens, Pekka Turkki (2007) (LWT - Food Science and Technology) Volume 40, 1095 - 1101. doi:10.1016/j.lwt.2006.06.008

Compensation for age-associated chemosensory losses and its effect on the pleasantness of a custard dessert and a tomato drink

Stefanie Kremer, Johannes H.F. Bult, Jos Mojet, Jan H.A. Kroeze (2007) (Appetite) Volume 48, 96 - 103. doi:10.1016/j.appet.2006.08.001

CONSUMER EVALUATION OF MILK AUTHENTICITY EXPLAINED BOTH BY CONSUMER BACKGROUND CHARACTERISTICS AND BY PRODUCT SENSORY DESCRIPTORS

L.W. FRANDSEN, G.B. DIJKSTERHUIS, H. MARTENS, M. MARTENS (2007) (Journal of Sensory Studies) Volume 22, 623 - 638. doi:10.1111/j.1745-459X.2007.00114.x

Differences in perception of sweet and savoury waffles between elderly and young subjects

Stefanie Kremer, Jos Mojet, Jan H.A. Kroeze (2007) (Food Quality and Preference) Volume 18, 106 - 116. doi:10.1016/j.foodqual.2005.08.007

EFFECT OF PRODUCT KNOWLEDGE ON PROFILING PERFORMANCE COMPARING VARIOUS SENSORY LABORATORIES

JANNA BITNES, MARIT RØDBOTTEN, PER LEA, ØYDIS UELAND, MAGNI MARTENS (2007) (Journal of Sensory Studies) Volume 22. doi:10.1111/j.1745-459X.2007.00096.x

Flow behaviour of inulin–milk beverages. Influence of inulin average chain length and of milk fat content

B. Villegas, E. Costell (2007) (International Dairy Journal) Volume 17, 776 - 781. doi:10.1016/j.idairyj.2006.09.007

Food Perception with Age and Its Relationship to Pleasantness

S. Kremer, J. H.F. Bult, J. Mojet, J. H.A. Kroeze (2007) (Chemical Senses) Volume 32, 591 - 602. doi:10.1093/chemse/bjm028

Incidental and Intentional Flavor Memory in Young and Older Subjects

P. Moller, J. Mojet, E. P. Koster (2007) (Chemical Senses) Volume 32, 557 - 567. doi:10.1093/chemse/bjm026

INULIN MILK BEVERAGES: SENSORY DIFFERENCES IN THICKNESS AND CREAMINESS USING R-INDEX ANALYSIS OF THE RANKING DATA

BEATRIZ VILLEGAS, INMACULADA CARBONELL, ELVIRA COSTELL (2007) (Journal of Sensory Studies) Volume 22, 377 - 393. doi:10.1111/j.1745-459X.2007.00111.x

Multi-way models for sensory profiling data

Rasmus Bro, El Mostafa Qannari, Henk A. L. Kiers, Tormod Næs, Michael Bom Frøst (2007) (Journal of Chemometrics) Volume 22, 36 - 45. doi:10.1002/cem.1097

Understanding creaminess

Michael Bom Frøst, Thomas Janhøj (2007) (International Dairy Journal) Volume 17, 1298 - 1311. doi:10.1016/j.idairyj.2007.02.007

Adolescent health and lifestyle: the HELENA project

Gilbert C, Hall G (2007) (Journal of the Institute of Food Science and Technology) Volume 21 (Issue 4).

Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature

Meinert L, Andersen L T, Bredie W L P, Bjergegaard C, Aaslyng M D (2007) (Meat Science) Volume 75, 229-242.

Comparison of Home Use Test and Central Location Test by use of Preference Mapping

Sverkén A, Wendin K, Åström, A (2007) (SIK-Rapport) Volume 763, 70 + 29 p.

Consumer perceptions and expectations for healthy cereal products

Dean M, Raats MM, Shepherd R, Arvola A, Lahteenmaki L, Saba A, Vassallo M, Claupein E, Winkelmann M (2007) (Journal of Cereal Science) Volume 46, 188-196.

Consumers' attitudes towards high pressure freezing of food

Lampila P, Lähteenmäki L (2007) (British Food Journal) Volume 109, 838-851.

Consumers' beliefs about whole and refined grain products in UK, Italy and Finland

Arvola A, Lahteenmaki L, Dean M, Vassallo M, Winkelmann M, Claupein, E, Saba A, Shepherd R (2007) (Journal of Cereal Science) Volume 46, 197-206.

Consumers’ changing attitudes towards functional foods

Urala N, Lähteenmäki L (2007) (Food Quality and Preference) Volume 18, 1-12.

Contribution to the understanding of consumers' creaminess concept: A sensory and a verbal approach

Tournier C, Martin C, Guichard E, Issanchou S, Sulmont-Rosse C (2007) (International Dairy Journal) Volume 17, 555-564.

Das Glück der Süße - Physiologie, Orte, Chemie und Zukunft der Süße

Dürrschmid K (2007) (DLG Lebensmittel) Volume 1, 10-11.

Effects of phenolics in sorghum grain on its bitterness, astringency and other sensory properties

Kobue-Lekalake RI, Taylor JRN, de Kock HL (2007) (J Sci Food Agric) Volume 87, 1940-1948.

Effects of repeated exposure on acceptance of initially disliked vegetables in 7-month old infants.

Maier A, Chabanet C, Schaal B, Issanchou S, Leathwood PD (2007) (Food Quality and Preference) Volume 18, 1023-1032.

Factors influencing consumers' willingness to use beverages and ready-to-eat frozen soups containing oat ß-glucan in Finland, France and Sweden

Lyly, M, Roininen, K, Honkapää, K, Poutanen, K and Lähteenmäki, L (2007) (Food Quality and Preference) Volume 18, 242-255.

Feelings as a basis for discrimination: Comparison of a modified authenticity test with the same-different test for slightly different types of milk

Frandsen L W, Dijksterhuis G B, Brockhoff P B, Nielsen J H, Martens M (2007) (Food Quality and Preference) Volume 18, 97-105.
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