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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.

Factors influencing the acceptance of food biotechnology

Rosati S, Saba A (2000) (Italian Journal of Science) Volume 4 (Issue 12), 425-434.

Faktorer som påvirker forbrukernes fettinntak. (Factors influencing consumers’ intake of fat)

Solheim R, Oellingrath, I (1990) (Meieriposten), 408-412.

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.

Fat-borne volatiles and sheepmeat odour

Young O A, Berdagué J-L, Viallon C, Rousset-Akrim S, Theriez M (1997) (Meat Science) Volume 45, 183-200.

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.

Fit for Innovations

Benz KH (1996) (Planung und Analyse) Volume 2, 37-40.

Fixed or random assessors in sensory profiling?

Næs T, Langsrud Ø (1998) (Food Quality and Preference) Volume 9, 145-152.

FLASH table canonical mapping of potato varieties

Porcherot C, Schlich P (2000) (Food Quality and Preference) Volume 11, 163-165.

Flavor Characterization of Ripened Cod Roe by Gas Chromatography, Sensory Analysis, and Electronic Nose

Jonsdottir R, Olafsdottir G, Martinsdottir E, Stefansson G (2004) (J Agric Food Chem) Volume 52, 6250-6256.

Flavor release measurement by atmospheric pressure chemical ionization trap mass spectrometry, construction of interface and mathematical modeling of release profiles

Haahr A-M, Madsen H, Smedsgaard J, Bredie W L P, Stahnke L H, Refsgaard H H F (2003) (Analytical chemistry) Volume 75, 655-662.

Flavor release measurement from gum-based model systems. Relation between instrumental APCI-MS and sensory TI profiles

Ovejero-Lopez I, Haahr A-M, van den Berg F, Bredie W L P (2004) (Journal of Agricultural and Food Chemistry) Volume 52, 8119-8126.

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.

Flavour and texture in sourmilk affected by thickeners and fat content

Wendin K, Solheim R, Allmere T, Johansson L (1997) (Food Quality and Preference) Volume 8 (Issue 4), 281-291.

Flavour Perceived in Seven Cheddar Cheeses and its Relationship with Preference

McEwan J A, Moore J D, Colwill J S (1989) (Proceedings of Euro Food Chem) Volume V, 62-66.

Flavour release of aldehydes and diacetyl in oil/water systems

Haahr A-M, Bredie W L P, Stahnke L H, Jensen B, Refsgaard H H F (2000) (Food Chemistry) Volume 71, 355-362.

Flavour Science: Recent Advances and Trends

Bredie W L P, Petersen M A (eds.) (2006) (Elsevier Food Science series) Volume 43, 637.

Flavour stability of pilsener beer

Angelino S A G F, Kolkman A R, Gemert L J van, Vogels J T W E, Lonkhuijsen H J, Douma A C (1999) (Proceedings of the European Brewery Convention Congress), 102-112.

Flops analysis: a useful tool for future innovations (Part 1)

Köster EP, Mojet J (2012) (AGRO FOOD INDUSTRY HI-TECH ) Volume 23 (Issue 1), 6-8 .

Food choice and the elderly: European qualitative research summary

Newsholme HC, McEwan JA (2001) (CCFRA R&D Report) Volume 145.

Food choice and the elderly: UK qualitative research

Valendru AC, McEwan JA (2001) (CCFRA R&D Report) Volume 124.

Food choice at lunch during the third year of life: increase in energy intake but decrease in variety

Nicklaus S, Chabanet C, Boggio V, Issanchou S (2005) (Acta Pædiatrica) Volume 94, 1023-1029.

Food Choice Models: A Literature Review

McEwan J A (1990) (CCFRA Technical Bulletin) Volume 74.

Food choice of 2 to 3 year old children: an in situ study in a nursery

Nicklaus S, Issanchou S, Boggio V (2000) (Appetite) Volume 35, 206.

Food Choice Questionnaire (FCQ) Revisited: Suggestions for the Development of an Enhanced General Food Motivation Model

Fotopoulos C, Krystallis A, Vassallo M, Pagiaslis A (2009) (Appetite) Volume 52, 199-208.

Food choices of very young children: the role of energy density and sensory properties of foods

Nicklaus S, Boggio V, Issanchou S (2000) (European Journal of Clinical Nutrition) Volume 54, 11.

Food choices: What do we learn from combining sensory and economic experiments?

Combris P, Bazoche P, Giraud-Heraud E, Issanchou S (2009) (Food Quality and Preference) Volume 20, 550-557.

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.

Food risk perceptions, gender, and individual differences in avoidance and approach motivation, intuitive and analytic thinking styles, and anxiety

Leikas S, Lindeman M, Roininen K, Lähteenmäki L (2007) (Appetite) Volume 48, 232-240.

Food-related sensory experience from birth through weaning: Contrasted patterns in two nearby European regions

Maier A, Chabanet C, Schaal B, Leathwood PD, Issanchou S (2007) (Appetite) Volume 49, 429-440.

Formaggi ovini tradizionali dell’Irpinia: qualità sensoriale e confronto con alcuni rinomati pecorini DOP (Irpinia traditional sheep's milk cheeses: sensory quality and comparison with DOP pecorino cheese)

Comendador FJ, Moneta E, Peparaio M (2012) (Scienza e Tecnica Lattiero-Casearia) Volume 63 (Issue 1), 41-51.

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.

Frozen storage and thawing methods affect biochemical and sensory attributes of rainbow trout

Nilsson K, Ekstrand B (1995) (Journal of Food Science) Volume 60, 627-630.

Functional lateralisation in human olfactory cortex: pleasant and unpleasant odours?

Møller P, Stødkilde-Jørgensen H, Martens M (2001) (NeuroImage) Volume 13, 912.

Funktionelle Lebensmittel / Functional Foods

Dürrschmid K, Zenz H (1996) (ernährung / nutrition) Volume 20 (Issue 10), 528-533 .

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.

GC sniffing analysis, olfactive intensity measurement by two methods

Guichard H, Guichard E, Langlois D, Issanchou S, Abbott N (1995) (Zeitschrift für Lebensmittel-Untersuchung und -Forschung) Volume 201, 344-350.

Gender and handedness effects on hedonicity of laterally presented odours

Dijksterhuis GB, Møller P, Bredie WLP, Rasmussen G, Martens M (2002) (Brain and cognition) Volume 50 (Issue 2), 272-281.

Gender specific preferences and attitudes towards meat

E. Kubberød, Ø. Ueland, M. Rødbotten, F. Westad and E. Risvik (2002) (Food Quality and Preference ) Volume 13, 285-294.

Grapes: a method and a SAS program for Graphical Representations of Assessors Performances

Schlich P (1994) (Journal of Sensory Studies) Volume 9, 157-169.

Growth and sensory characteristics of organically reared broilers differing in strain, sex and at slaughter

Horsted K, Henning J U KHermansen J E (2005) (Acta Agriculturae Scandinavica) Volume 55 (Issue 4), 149-157.

Gut health foods

Mattila-Sandholm T, Saarela M, Lähteenmäki L (2004) (The World of Food Ingredients) Volume February, 50-52.

Handling individual differences between judges in sensory profiling

Næs T (1990) (Food Quality and Preference) Volume 2, 187-199.

Handling replications in discrimination tests

Brockhoff P B, Schlich P (1998) (Food Quality and Preference) Volume 9, 303-312.

Harmonizing Sensory Evaluation Internationally

McEwan J A (1998) (Food Technology) Volume 52, 52-56.

Hedonic responses and attitudes related to fats used as spreads on bread

Hellemann U, Tuorila H, Lampi A-M, Matuszewska I (1990) (Food Quality and Preference) Volume 2, 29-39.

Help - easy to use pharmaceutical packaging

Heiniö RL (2011) (DOSIS) Volume 27 (Issue 2), 59-62.

High-amylose starch-pectin mixed gels - rheological properties, microstructure and sensory perception

Autio K, Kuuva T, Roininen K, Lähteenmäki L (2003) (Journal of Texture Studies) Volume 33, 473-486.

Home placement testing of lamb conducted in six countries

Dransfield E, Martin J F, Fisher A, Nute G R, Zygyannis D, Stamataris C, Thorkelsson G, Valdimarsdottir T, Piasentier E, Mills C, Sanudo C, Alfonso M (2000) (Journal of Sensory Studies) Volume 15, 421-436.
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