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Mioche L Touraille C (1990) (Sciences des Aliments) Volume 10, 697-711.
Modeling of calcium chloride and pectin methylesterase prefreezing treatments of strawberries and jams
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Modellansätze zur Lebensmittelqualität / Approaches to food quality
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Modelling of dynamic flavour properties with ordinary differential equation
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Modelling of thickness of semi-liquid foods
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Modified atmosphere-packed marinated chicken breast and rainbow trout quality as affected by package leakage
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Modified Jack-knife estimation of parameter uncertainty in bilinear modelling by partial least squares regression (PLSR),
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Monitoring of taints related to printed solid boards with an electron ic nose
Heiniö, R L, Ahvenainen, R (2002) (Food Additives and Contaminants) Volume 19 (Issue 1), 209-220.
Monitoring of taints related to printed solid boards with an electronic nose
Heiniö R-L, Ahvenainen R (2001) (Food Contaminants and Additives) Volume (submitted).
Monitoring the performance of sensory assessors
CCFRA (1995) (R&D Report) Volume 6.
Monitoring Triangle Test Assessors
McEwan J A, Chappell P J (1997) (CCFRA R&D Report) Volume 46, 348-349.
More clues about sensory impact of sotolon in some flor sherry wines
Martin B, Etievant PX, Quere J, Schlich P (1992) (Journal of Agricultural and Food Chemistry) Volume 40, 475-478.
Most preferred level of sugar: rapid measure and consumption test
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Multivariate Analysis of Conventional Profiling: A Comparison of a British and Norwegian Trained Panel
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NaCl and sugar release, salivation and taste during mastication of salted chewing gum
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Near infrared reflectance spectroscopy in the prediction of sensory properties of beef
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Neue und etablierte Methoden der Sensorik-und Konsumentenforschung
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Nuevas formas de administración de soluciones salinas (rehidratación oral) en el tratamiento de la gastroenteritis aguda: estudio organoléptico, prospectivo y controlado, de satisfacción
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Nutritional knowledge and concerns about meat of elderly French people in the aftermath of the crises over BSE and foot-and-mouth
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Objective and subjective evaluation of head-related transfer function filter design
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Odor intensity evaluation in gas chromatography-olfactometry by finger-span method
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Odor naming methodology: Correct identification with multiple-choice versus repeatable identification in a free task
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Odors: implicit memory and performance effects
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Older people and convenience in meal preparation: a European study on understanding their perception towards vegetable soup preparation
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Opracowanie systemu zapewnienia jakosci sensorycznej poprzez krytyczne punkty kontroli - SQCCP (Development of the system of sensory quality assurance - SQCCP)
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Optimal conditions for the formation of sotolon from alpha-ketobutyric acid in the french "Vin Jaune"
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Oral assessment of hardness between elastic and plastic products
Peyron M A, Mioche L (1994) (Journal of Sensory Studies) Volume 9, 223-236.
Oral consistency and simple rheological measurement of strawberry jams
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Oral perception and hardness perception in products presenting plastic deformation
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Oral perception of hardness in viscoelastic products
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Origins of variability in meat texture : an introduction to the workshop "Proteolysis and meat quality"
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Osmolalität funktioneller Getränke
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Oxygen- and light-barrier properties of thermoformed packageing materials used for modified atmosphere packaging: Evaluation of performance under realistic storage conditions
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Pakkausten aistinvarainen tutkimus kansainvälistyy (Sensory research of packagings becomes international)
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Pattern of mastication related to food texture as studied by electromyography
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Pectin concentration, molecular weight and degree of esterification: influence on volatile composition and sensory characteristics of strawberry jam
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Perceived role of fibre in a healthy diet among Finnish consumers
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Perceived stimulus complexity and food preference
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Perception of bread: A comparison of consumers and trained assessors
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Perception of cheese: a comparison of quality scoring, descriptive analysis and consumer responses
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Perception of melting and flavor release of ice cream containing different types and contents of fat
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Perception of sweetness and sourness in apple juice varying in sucrose level and its relation to hedonic response in elderly and young adults
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Perception of texture and flavor in soups by elderly and young subjects
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Perceptive free sorting and verbalization tasks with naive subjects : an alternative to descriptive mappings
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Phenolic Compounds in Red-Berry Skins of UVA di Troia and Bombino Nero Grapes (Viis Vinifera L.)
Tamborra P, Esti M, Minafra M, Sinesio F (2003) (Italian Journal of Food Science) Volume 15 (Issue 3), 347-357.
Physical and sensory properties of law-salt phosphate-free frankfurters composed with various ingredients
Ruusunen M, Vainionpää J, Lyly M, Lähteenmäki L, Niemstö M, Ahvenainen R (2003) (Meat Science) Volume 63, 9-16.
