(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods
Iesel Van der Plancken, Lise Verbeyst, Kristel De Vleeschouwer, Tara Grauwet, Raija-Liisa Heiniö, Fiona A. Husband, Martina Lille, Alan R. Mackie, Ann Van Loey, Kaarina Viljanen, Marc Hendrickx (2012) (Trends in Food Science & Technology) Volume 23, 28 - 38.
doi:10.1016/j.tifs.2011.08.004
“All-In-One Test” (AI1): A rapid and easily applicable approach to consumer product testing
Davide Giacalone, Wender L.P. Bredie, Michael Bom Frøst (2013) (Food Quality and Preference) Volume 27, 108 - 119.
doi:10.1016/j.foodqual.2012.09.011
A method to measure the effect of food appearance factors on children’s visual preferences
H. Kildegaard, A. Olsen, G. Gabrielsen, P. Møller, A.K. Thybo (2011) (Food Quality and Preference) Volume 22, 763 - 771.
doi:10.1016/j.foodqual.2011.06.009
A model of fish consumption among young consumers
Fanney Thorsdottir, Kolbrun Sveinsdottir, Fridrik H. Jonsson, Gunnthorunn Einarsdottir, Inga Thorsdottir, Emilia Martinsdottir (2012) (Journal of Consumer Marketing) Volume 29, 4 - 12.
doi:10.1108/07363761211193000
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 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
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
A sensory description of boar taint and the effects of crude and dried chicory roots (Cichorium intybus L.) and inulin feeding in male and female pork
Derek V. Byrne, Stig M. Thamsborg, Laurits L. Hansen (2008) (Meat Science) Volume 79, 252 - 269.
doi:10.1016/j.meatsci.2007.09.009
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
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
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
Acceptance of Nordic snack bars in children aged 8–11 years
Anna Holmer, Helene Hausner, Helene C. Reinbach, Wender L. P. Bredie, Karin Wendin (2012) (Food & Nutrition Research) Volume 56.
doi:10.3402/fnr.v56i0.10484
Alliesthesia is greater for odors of fatty foods than of non-fat foods
Jane Plailly, Ninhda Luangraj, Sophie Nicklaus, Sylvie Issanchou, Jean-Pierre Royet, Claire Sulmont-Rossé (2011) (Appetite) Volume 57, 615 - 622.
doi:10.1016/j.appet.2011.07.006
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
Analysing relations between specific and total liking scores
Elena Menichelli, Hilde Kraggerud, Nina Veflen Olsen, Tormod Næs (2013) (Food Quality and Preference) Volume 28, 429 - 440.
doi:10.1016/j.foodqual.2012.11.008
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
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
Appetitive long-term taste conditioning enhances human visually evoked EEG responses
Ida Viemose, Per Møller, Jakob L. Laugesen, Todd R. Schachtman, Thukirtha Manoharan, Gert R.J. Christoffersen (2013) (Behavioural Brain Research) Volume 253, 1 - 8.
doi:10.1016/j.bbr.2013.06.033
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
Approach to Setting Occupational Exposure Limits for Sensory Irritants in the Netherlands
V.J. Feron, J.H.E. Arts, J. Mojet (2001) (AIHAJ - American Industrial Hygiene Association) Volume 62, 733 - 735.
doi:10.1080/15298660108984683
Assessment of evaluations made to healthy eating policies in Europe: a review within the EATWELL Project
Federico JA Pérez-Cueto, Jessica Aschemann-Witzel, Bhavani Shankar, José Brambila-Macias, Tino Bech-Larsen, Mario Mazzocchi, Sara Capacci, Anna Saba, Aida Turrini, Barbara Niedzwiedzka, Beata Piorecka, Agniezska Kozio?-Kozakowska, Josephine Wills, W Bru (2011) (Public Health Nutrition) Volume 15, 1489 - 1496.
doi:10.1017/S1368980011003107
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
Asymmetry in the Disconfirmation of Expectations for Natural Yogurt
H.N.J. SCHIFFERSTEIN, A.P.W. KOLE, J. MOJET (1999) (Appetite) Volume 32, 307 - 329.
doi:10.1006/appe.1998.0208
Autonomic nervous system responses on and facial expressions to the sight, smell, and taste of liked and disliked foods
René A. de Wijk, Valesca Kooijman, Rob H.G. Verhoeven, Nancy T.E. Holthuysen, Cees de Graaf (2012) (Food Quality and Preference) Volume 26, 196 - 203.
doi:10.1016/j.foodqual.2012.04.015
Beef stock reduction with red wine – Effects of preparation method and wine characteristics
Pia Snitkjær, Jens Risbo, Leif H. Skibsted, Susan Ebeler, Hildegarde Heymann, Kirsty Harmon, Michael B. Frøst (2011) (Food Chemistry) Volume 126, 183 - 196.
doi:10.1016/j.foodchem.2010.10.096
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
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
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
Children’s liking and intake of vegetables: A school-based intervention study
Annemarie Olsen, Christian Ritz, Lise W. Kraaij, Per Møller (2012) (Food Quality and Preference) Volume 23, 90 - 98.
doi:10.1016/j.foodqual.2011.10.004
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
Communicating the benefits of wholegrain and functional grain products to European consumers
R. Shepherd, M. Dean, P. Lampila, A. Arvola, A. Saba, M. Vassallo, E. Claupein, M. Winkelmann, L. Lähteenmäki (2012) (Trends in Food Science & Technology) Volume 25, 63 - 69.
doi:10.1016/j.tifs.2012.01.002
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
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
Comparison of sensory specific satiety and sensory specific desires to eat in children and adults
Annemarie Olsen, Christian Ritz, Ditte L. Hartvig, Per Møller (2011) (Appetite) Volume 57, 6 - 13.
doi:10.1016/j.appet.2011.03.009
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
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
Confidence ellipses: A variation based on parametric bootstrapping applicable on Multiple Factor Analysis results for rapid graphical evaluation
Christian Dehlholm, Per B. Brockhoff, Wender L.P. Bredie (2012) (Food Quality and Preference) Volume 26, 278 - 280.
doi:10.1016/j.foodqual.2012.04.010
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 acceptability of differently processed bacons using raw materials from entire males
Lunde Kathrine, Skuterud Ellen, Lindahl Gunilla, Hersleth Margrethe, Egelandsdal Bjørg (2013) (LWT - Food Science and Technology) Volume 51, 205 - 210.
doi:10.1016/j.lwt.2012.11.010
Consumer acceptance of salt-reduced “soy sauce” foods over rapidly repeated exposure
S. Kremer, R. Shimojo, N. Holthuysen, E.P. Köster, J. Mojet (2013) (Food Quality and Preference) Volume 27, 179 - 190.
doi:10.1016/j.foodqual.2012.06.002
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 concepts in new product development of local foods: Traditional versus novel honeys
Sandra Stolzenbach, Wender L.P. Bredie, Derek V. Byrne (2013) (Food Research International) Volume 52, 144 - 152.
doi:10.1016/j.foodres.2013.02.030
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
CONSUMER PREFERENCE FOR TACTILE SOFTNESS: A QUESTION OF AFFECT INTENSITY?
MARINE KERGOAT, AGNÈS GIBOREAU, HUGUETTE NICOD, PAULINE FAYE, EMMANUELLE DIAZ, MARIE-AGNÈS BEETSCHEN, THIERRY MEYER (2012) (Journal of Sensory Studies) Volume 27, 232 - 246.
doi:10.1111/j.1745-459X.2012.00388.x
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
Consumers’ acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin
Margrethe Hersleth, Valérie Lengard, Wim Verbeke, Luis Guerrero, Tormod Næs (2011) (Food Quality and Preference) Volume 22, 31 - 41.
doi:10.1016/j.foodqual.2010.07.002
Consumers’ acceptance of innovations in traditional cheese. A comparative study in France and Norway
Valérie Lengard Almli, Tormod Næs, Géraldine Enderli, Claire Sulmont-Rossé, Sylvie Issanchou, Margrethe Hersleth (2011) (Appetite) Volume 57, 110 - 120.
doi:10.1016/j.appet.2011.04.009
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
