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The Sensory Wheel of Virgin Olive Oil

Mojet J, de Jong S (1994) (Grasas y Aceitas) Volume 45, 42-47.

The storage life of packed shredded Iceberg lettuce dipped in glycine betaine solutions

Hurme E U, Kinnunen A, Heiniö R-L, Ahvenainen R, Jokinen K (1999) (Journal of Food Protection) Volume 4, 363-367.

The use of intra-oral load cells in the study of texture perception

Mioche L, Peyron M A, Auroy P (1993) (Journal of Texture Studies) Volume 24, 361-373.

The use of subwoofers in the context of surround sound programme reproduction

Zacharov N, Bech S, Meares DJ (1998) (J. Audio Eng. Soc.) Volume 46 (Issue 4), 276-287.

The Use of the Multiple Comparison Test in Checking Product Variability

Griffiths N M (1991) (International Journal of Food Science and Technology) Volume 26, 429-432.

The use of visible and near-infrared reflectance measurements to assess sensory changes in carrot texture and sweetness during heat treatment

De Belie N, Pedersen D K, Martens M, Bro R, Munck L, De Baedemaeker J (2003) (Biosystems Engineering) Volume 85, 213-225.

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.

Time course of melting and flavor release of ice creams containing different types and levels of fat: a time intensity sensory study

Hyvönen L, Linna M, Tuorila H, Dijksterhuis GB (2003) (Journal of Dairy science) Volume 86, 1130-1138.

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.

Training a sensory panel for TI: a case study

Peyvieux C, Dijksterhuis GB (2001) (Food Quality and Preference) Volume 12, 19-28.

Training and sensory judgement effects on mastication as studied by electromyography

Mioche L, Martin J F (1998) (Journal Food Sciences) Volume 63, 1-5.

Training of a sensory panel and profiling of winter hardy and coloured carrot genotypes

Kreutzman S, Thybo A K, Bredie W L P (2007) (Food Quality and Preference) Volume 18, 482-489.

Traitement statistique de profil sensoriel des jambons secs par analyse procustéenne généralisée

Rousset S, Schlich P, Touraille C (1990) (Viande & Produits Carnés) Volume 11, 317-318.

Trends in aroma research and gas chromatography-olfactometry

Boelens M H, Boelens H, Gemert L J van (1995) (Perfumer & Flavorist) Volume 20 (Issue 1), 1-5.

Two types of radicals in whole milk powder: effect of lactose crystallization, lipid oxidation, and browning reactions

Thomsen M K, Lauridsen L, Skibsted L H, Risbo J (2005) (Journal of Agricultural and Food Chemistry) Volume 53 (Issue 5), 1805-1811.

Typologie aromatique des fromages de Comté

Stèvenot C, Bérodier F, Schlich P (1997) (Sciences des Aliments) Volume 17, 547-553.

Umami – Geschmackseffekte sind schwer vorhersagbar

Baryłko-Pikielna N, Kostyra E (2007) (DLG TEST Lebensmittel) Volume 3, 12-13.

Understanding consumer perceptions of fermented yoghurt products using Conjoint and Generalised Procrustes Analysis

Saba A, Rosati S (2002) (Italian Journal of Food Science) Volume 4 (Issue 14), 339-350.

Univariate and multivariate modelling of flavour release in chewing gum using time-intensity: A comparison of data analytical methods

Ovejero-Lopez I, Bro R, Bredie W L P (2005) (Food Quality and Preference) Volume 16 (Issue 4), 327-343.

Untersuchungen an Textur, Struktur und sensorisch Untersuchungen an Textur, Struktur und sensorischen Merkmalen von Weizen-Roggen-Mischbroten / Investigations on textural, structural and sensory properties of wheat-rye bread

Dürrschmid K, Schleining G, Rudy AP (2004) (ernährung / nutrition) Volume 28 (Issue 11), 447-459 .

Use of electronic nose and trained sensory panel in the evaluation of tomato quality

Sinesio F, Di Natale C, Quaglia G B, Bucarelli F M, Moneta E, Macagnano A, Paolesse R, D’Amico A (2000) (Journal of the Science of Food and Agriculture) Volume 80.

Use of IdeaMap.NETTM - factors influencing consumer interest in white sliced bread

CCFRA (2002) (R&D Report) Volume 154.

Use of physio-chemical methods for assessment of sensory changes in carrot texture and sweetness during cooking

De Belie N, Laustsen A M, Martens M, Bro R, De Baedemaeker J (2002) (Journal of Texture Studies) Volume 33, 367-388.

Use of Sensory and Consumer Techniques to Measure Shelf-life of Short Shelf-life Food and Drink Products: Liquid Milk

Watson M P, McEwan J A, Griffiths N M (1994) (CCFRA Technical Memorandum) Volume 714.

Uses of change over designs and repeated measurements in sensory and consumer studies

Schlich P (1993) (Food Quality and Preference) Volume 4, 223-235.

Using cumulative ranks to detect individual differences in sensory profiling

Næs T, Hirst D, Baardseth P (1994) (Journal of Sensory Studies) Volume 9, 87-99.

Using repeated ingestion to determine the effect of sweetness, viscosity and oiliness on temporal perception of soymilk astringency

Courregelongue S, Schlich P, Noble A C (1999) (Foor Quality and Preference) Volume 10, 273-279.

Using sensory and instrumental data to interpret the effect of storage at elevated temperatures on aroma of Chardonnay wines

De La Presa Owens, C, P Schlich, K Wada, and A C Noble (1998) (Annals of the New-York Academy of Sciences) Volume 855, 854-859.

Validation of a Texture Simulator

Kjøbæk N, Friis A, Rugholt S, Møller P, Adler-Nissen J (2001) (Annual transactions of the Nordic Rheology Society) Volume 9, 101-104.

Valutazione sensoriale del burro: risultati di uno studio Europeo. (Sensory evaluation of butter: results of a European study)

Sinesio F (2000) (Rivista delle Tecnologie Alimentari) Volume 11 (Issue 7), 80-87.

Variability of the masticatory process during chewing of elastic model foods

Lassauzay C, Peyron M A, Albuisson E, Dransfield E, Woda A (2000) (European Journal of Oral Science) Volume 108, 484-492.

Variation in oat groats due to the variety, storage and heat treatment. II: Sensory quality

Molteberg E L, Solheim R, Dimberg L H, Frølich W (1996) (Journal of Cereal Science) Volume 24, 273-282.

Varietal and geographic classification of french red wines in terms of major acids

Etiévant P, Schlich P, Cantagrel R, Bertrand A, Bouvier JC (1989) (Journal of the Science of Food and Agriculture) Volume 46, 1-17.

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.

Verbrauchererwartungen bei verbesserten Getreideprodukten (Functional Food & Vollkorn)

Winkelmann M, Claupein E, Arvola A, Dean M, Vassallo M, Lähteenmäki L, Saba A, Shepherd R (2007) (Proceedings of the German Nutrition Society) Volume 10, 86.

Verpakken met behoud van geur en smaak (Packaging with conservation of odour and flavour)

Nijssen L M, Gemert L J van (1993) (Chemisch Magazine), 585-587.

Versuche zur Bewertung von Ergebnissen deskriptiver sensorischer Analysen von Orangensäften

Dürrschmid K, Gamper G, Zenz, H (2003) (ernährung / nutrition) Volume 27 (Issue 11), 453-462.

Vienna sausages

Ahvenainen R, Kivikataja R-L, Skyttä E (1990) (Lebensmittel-Wissenschaft und Technologie) Volume 23, 130-138.

Visualization of Sensory Profiling Data for Performance Monitoring

Tomic O, Nilsen A, Martens M, Naes T (2007) (Food Science and Technology - Lebensmittel-Wiss. und Technologie) Volume 40, 262-269.

Volatile character-impact sulfur compounds and their sensory properties

Boelens M H, Gemert L J van (1993) (Perfumer & Flavourist) Volume 18, 29-39.

Volatiles composition and flavour profile identity of smoke flavouring

Kostyra E, Baryłko-Pikielna N (2006) (Food Quality and Preference) Volume 17, 85-95.

Von schalem Geschmack: Schwindende Qualität bei Fruchtsäften – ein Problem? (A stale taste: dwindling quality for fruit juice – a problem?)

Benz KH (1996) (Getränkeindustrie) Volume 12, 838-840.

Warmed-over flavour in porcine meat - a combined spectroscopic, sensory and chemometric study

Brøndum J, Byrne D V, Bak L S, Bertelsen G, Engelsen S B (2000) (Meat Science) Volume 54, 83-95.

Was ist Lebensmittelqualität? Wissenschaftliche Modelle und Qualitätsüberlegungen

Dürrschmid K (2007) (DLG (Deutsche Landwirtschafts-Gesellschaft e.V.) ), 13-34.

Welfare Aspects of The Castration of Piglets. Report - Annex to the Opinion of the Scientific Panel on Animal Health and Welfare on a request from the Commission related to welfare aspects of the castration of piglets

Gunn M, Allen P, Bonneau M, Byrne D V, Cinotti S, Fredriksen B, Hansen L L, Karlsson A H, Giersing Linder M, Lundstrom K, Morton D B, Prunier A, Squires E J, Tuyttens F, Calvo A V, Borell E H v, Wood J (2004) (The EFSA Journal) Volume 91, 1-18.

What are the sensory differences among coffees? Multi-panel analysis of variance and flash analysis

Schlich P (1998) (Food Quality and Preference) Volume 9, 103-106.

Workshop summary: Cross-cultural sensory and consumer studies

Åström, A, Goldman, A & Heiniö, R-L (2006) (Food Quality and Preference) Volume 17, 646-649.

Workshop summary: How do age-related changes in sensory physiology influence food liking and food intake?

Delahunty C, Issanchou S, Mojet J, Köster EP, Hoyer S (2004) (Food Quality and Preference) Volume 15, 907-911.

Workshop summary: The role of memory in food choice and liking

Dijksterhuis G, Mojet J, Köster E, Møller P, Hausner H, Issanschou S, Sulmont-Rossé C, Zandstra E H (2006) (Food Quality and Preference) Volume 17, 650-657.

Wplyw parametrow sterylizacji na jakosc sensoryczna modelowych konserw miesnych o zroznicowanym dodatku watroby (Effect of sterilisation parameters on sensory quality of model canned meat containing various liver levels)

Kostyra E, Kowalski Z, Barylko-Pikielna N (1999) (Zywnosc) Volume 6 (Issue 3(20)), 5-20.
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