Introduction of Sensory Assessment
Colwill J S (1989) (Food Science and Technology Today) Volume 3, 178-179.
Investigation of Hedonic Scaling Techniques
McEwan J A (1986) (Journal of the Science of Food and Agriculture) Volume 37, 1053-1054.
Issues in children's food choices: methods for sensory and consumer research
Gilbert CC, Durow AC (2006) (CCFRA Review) Volume 53.
Jakosc sensoryczna rynkowych sokow jablkowych i pomaranczowych ( Sensory quality of apple and orange juice)
Barylko Pikielna N, Matuszewska I, Szczecinska A, Radzanowska J, Jeruszka M (2002) (Zywnosc) Volume 1, 34-51.
Jakosc zdrowotna wybranych warzyw ekologicznych. Cz. IV. Charakterystyka jakosci sensorycznej (Nutritional quality of selected ecologically grown vegetables Part IV. Sensory quality)
Matuszewska I, Barylko-Pikielna N, Szczecinska A, Radzanowska J, Rutkowska U (1997) (Zywienie Czlowieka i Metabolizm) Volume 24 (Issue 1), 52-67.
Kuluttajaryhmät keskustelivat perinteisistä ja uusista elintarvikkeista (Consumer groups discussed about traditional and novel foods)
Isoniemi M, Lähteenmäki L, Ryhänen E-L (1999) (Kehittyvä Elintarvike) Volume 2, 34-35.
Kuluttajien mielipide ratkaisee uuden tuotteen menestyksen (The success of a new product is based on the opinion of consumers)
Lähteenmäki L, Söderlund H (1999) (Mallas ja Olut) Volume 3, 79-83.
L’évaluation hédonique des aliments. (Hedonic evaluation of foods)
Manoury S, Chiva M, Touraille C (1996) (Revue de Nutrition Pratique) Volume 9, 7-18.
La cartographie despréférences incomplètes. Validation par simulation
Callier P, Schlich P (1997) (Sciences des Aliments) Volume 17, 155-172.
La part de la viande dans les apports protéiques de sujets âgés vivant à domicile
ROUSSET S, BRANDOLINI M, MARTIN J F, DROIT-VOLET S, BONIN D, LHOUTELLIER P, SIMON H, VERGOTE M H, BOIRIE Y (2001) (Cah Nut. Diét) Volume 36, 417-426.
La qualità percepita dei prodotti ittici. (Perceived quality of fish)
Saba A, Sinesio F, Di Natale, Nardo N (1998) (Biologia Marina Mediterranea) Volume 5 (Issue 3), 2252-2260.
La qualità percepita nei confronti della pasta biologica: un caso studio (Perceived quality of organic pasta: a case study)
Comendador FJ, Moneta E, Peparaio M, Sinesio F (Tecnica Molitoria) Volume 64 (Issue 1), 206-214.
La viande d’émeu (Dromaius novaehollandiae). (Emu, Dromaius novaehollandiae)
Berge P, Lepetit J, Renerre M, Touraille C (1995) (Viandes et Produits Carnés 16) Volume 16, 93-96.
Laboratorium sensoryczne nowej generacji – skomputeryzowane systemy w analizie sensorycznej (New generation sensory laboratory – computerised systems in sensory analysis)
Barylko-Pikielna N (1992) (Przemysl Spozywczy) Volume 46 (Issue 7), 170-173.
Lactic acid fermentation of fresh and stored carrot : chemical, microbial and sensory evaluation of products
Andersson R E, Eriksson C E, Salomonsson B A C, Theander O (1990) (Lebensmittel-Wissenschaft und -Technologie) Volume 23, 34-40.
Lateralization in olfaction- affection and cognition
Møller P, Rasmussen G, Bredie W L P, Dijksterhuis G B, Martens M (2001) (Chemical Senses) Volume 26 (Issue 785).
Le profil sensoriel : les limites d'un savoir-faire empirique
Giboreau A, Dacremont C (2003) (Psychologie Française) Volume 48 (Issue 4), 69-78.
Le Profil sensoriel : un outil au service du marketing.
Giboreau A, Garrel C, Nicod H (2004) (Revue française du marketing) Volume 196 (Issue 1/5), 5-16.
Lebensmittel als Kommunikationsmittel - Die semiotische Lebensmittelqualität / Food as a means of Communication - The semiotic Quality of Food
Dürrschmid K (2005) (Ernährung / nutrition) Volume 29 (Issue 3), 125-127; 0250-1554 .
Liking and exposure: First, second and tenth time around
Frøst M B (2006) (Physiology & Behavior) Volume 89, 47-52.
Linee Guida Internazionali per il controllo del rendimento dei laboratori in analisi sensoriale (Proficiency testing in sensory analysis: international guidelines)
Sinesio F (2001) (Rivista delle Technologie Alimentari) Volume 12 (Issue 1), 62-64.
Lipid oxidation in fillets of herring (Clupea harengus) during ice storage
Undeland I, Hall G, Lingnert H (1999) (Journal of Agricultural and Food Chemistry) Volume 47, 524-532.
Longitudinal study of taste identification of sensory panellists: Effect of ageing, experience and exposure
Bitnes J, Martens H, Ueland Ø, Martens M (2007) (Food Quality and Preference) Volume 18, 230-241.
Low-fat mayonnaise : influences of fat content, aroma compounds and thickeners
Wendin K, Aaby K, Edris A, Risberg Ellekjaer M, Albin R, Bergenståhl B, Johansson L, Pilman Willers E, Solheim R (1997) (Food Hydrocolloids ) Volume 11, 87-99.
Makujen tuska ja nautinto (Pain and pleasure of tastes)
Luoma T (1999) (Kehittyvä Elintarvike) Volume 6, 21-23.
Mass-Spectrometry Based Characterisation of Infant Whole Saliva Peptidome.
Lucchi G, Chambon C, Truntzer C, Pecqueur D, Ducoroy P, Schwartz C, Nicklaus S, Morzel M (2009) (International Journal of Peptide Research and Therapeutics) Volume 15, 177-185.
Masticatory jaw movement recordings : a new method to investigate food texture
Peyron M, Mioche L, Renon P, Abouelkaram S (1996) (Food Quality and Preference) Volume 7, 229-237.
Maturation de la viande bovine: Evaluation par des méthodes mécaniques et sensorielles et par des consommateurs. (Ageing of beef: evaluation by mechanical, sensory and consumer methods.)
Touraille C, Aurier B, Lepetit J, Bayle M C (1990) (Viandes et Produits Carnés) Volume 11, 291-292.
Measurement of volatile oxidation products from milk using solvent-assisted flavour evaporation and solid phase microextraction
Havemose M S, Justesen P, Bredie W L P, Nielsen J H (2007) (International Dairy Journal) Volume 17, 746-752.
Measurements of consumer attitudes
Touraille C (1996) (Consumer attitudes towards meat) Volume 2, 14-16.
Measuring and predicting the perceived quality of music and speech subjected to combined linear and nonlinear distortion
Moore BJC, Tan CT, Zacharov N, Mattila VV (2004) (Journal of the Audio Engineering Society) Volume 52 (Issue 12), 1228 - 1244.
Measuring food liking in children: a comparison of non verbal methods
Léon F, Couronne T, Marcuz MC, Köster EP (1999) (Food Quality and Preference) Volume 10, 93-100.
Measuring validity in sensory analysis
Lea P, Rødbotten M, Næs T (1995) (Food Quality and Preference) Volume 6, 321-326.
Meat quality and composition of three muscles from French cull cows and young bulls
Dransfield E, Martin J-F, Bauchard D, Abouelkaram S, Lepetit J, Culioli J, Jurie C, Picard B (2003) (Animal Science) Volume 76, 387-399.
Meat quality of "label fermier" chicken in relation to production factors
Culioli J, Touraille C, Ricard F (1994) (9th European Poultry Conference II), 25-28.
Meat quality traits in emu (Dromaius novaehollandiae)
Berge P, Lepetit J, Touraille C, Fournier R, Canistro J, Bayle M C (1993) (11th European Symposium on the quality of Poultry Meat) Volume 1, 333-340.
Meat quality traits in the emu (dromaius novaehollandiae) as affected by muscle type and animal age
Berge P, Lepetit J, Renerre M, Touraille C (1997) (Meat Science) Volume 45, 209-221.
Meat texture assessment by rheology, sensory analysis and electromyography (EMG)
Mathoniere C, Mioche L, Culioli J (1996) (42nd International Congress of Meat Science and Technology J-16), 422-423.
Meat Texture Characterisation: Comparison of chewing patterns, sensory and mechanical measures
Mathonière C, Mioche L, Dransfield E, Culioli J (2000) (Journal of Texture Studies) Volume 31, 183-203.
Meat texture of commercial lambs from different European production systems
Sañudo C, Alfonso M, Sanchez A, Berge P, Dransfield E, Zygoyiannis D, Stamataris C, Thorkelsson G, Valdimarsdottir T, Piasentier E, Mills C, Nute G R, Fisher A V (2003) (Australian Journal of Agricultural Research) Volume 54, 551-560.
Mechanical properties and sensory evaluation of selected apple cultivars
Paoletti F, Moneta E, Bertone A, Sinesio F (1993) (Lebensmittel-Wissenschaft und Technology) Volume 26, 264-270.
Memory for food and food expectations: A special case?
Köster E P (2006) (Quality and Preference) Volume 17, 650-652.
Memory of sweetness and fatty flavours: Effects of gender and liking
Møller P, Hausner H (2006) (Food Quality and Preference) Volume 17, 653-654.
Mieux connaître le goût des aliments. Que peut-on attendre de l’analyse sensorielle ? (Understanding food tastes. What do we expect from sensory analysis?)
Touraille C, Issanchou S, Dumont J P (1993) (INRA Mensuel - Le Point) Volume 68, 31-38.
Migration of model contaminants from PET bottles: influence of temperature, food stimulant and functional barrier
Widén H, Leufvén A, Nielsen T (2004) (Food Additives and Contaminants) Volume 21 (Issue 10), 993-1006.
Mikä tekee ruisleivästä ruisleivän? (Factors influencing rye bread identity)
Heiniö R-L, Lehtonen N (1995) (Kehittyvä Elintarvike) Volume 4, 6-8.
Mikroaaltouunikuumennukseen soveltuvat pakkaukset (Packagings suitable for microwave oven heating
Sipiläinen-Malm T, Heiniö R-L, Ahvenainen R (1992) (Kehittyvä Elintarvike) Volume 3, 8-9.
Milk proteins affect yield and sensory quality of cooked sausages
Ellekjær M R, Næs T, Baardseth P (1996) (Journal of Food Science) Volume 61, 660-666.
Milk quality analysed by electronic nose and sensory profiling
Haugen J E, Kvaal K, Rødbotten M (1998) (Seminars in Food Analysis) Volume 2, 207-214.
Milling fractionation of rye produces different sensory profiles of both flour and bread.
Heiniö RL, Liukkonen KH, Katina K, Myllymäki O, Poutanen K (2003) (Food Science and Technology) Volume 36, 577-583.
