Culinary Science in Denmark: Molecular Gastronomy and Beyond
Jens Risbo, Ole G. Mouritsen, Michael Bom Frøst, Joshua David Evans, Benedict Reade (2013) (Journal of Culinary Science & Technology) Volume 11, 111 - 130.
doi:10.1080/15428052.2013.778695
DEVELOPMENT OF A SENSORY TEST METHOD FOR ODOR MEASUREMENT IN A PACKAGE HEADSPACE
HELENE C. REINBACH, BODIL ALLESEN-HOLM, LARS KRISTOFFERSSON, WENDER L.P. BREDIE (2011) (Journal of Sensory Studies) Volume 26, 118 - 127.
doi:10.1111/j.1745-459X.2011.00328.x
Developmental changes in the acceptance of the five basic tastes in the first year of life
Camille Schwartz, Sylvie Issanchou, Sophie Nicklaus (2009) (British Journal of Nutrition) Volume 102, 1375.
doi:10.1017/S0007114509990286
Differences in perception of sweet and savoury waffles between elderly and young subjects
Stefanie Kremer, Jos Mojet, Jan H.A. Kroeze (2007) (Food Quality and Preference) Volume 18, 106 - 116.
doi:10.1016/j.foodqual.2005.08.007
Different sensory aspects of a food are not remembered with equal acuity
L. Morin-Audebrand, M. Laureati, C. Sulmont-Rossé, S. Issanchou, E.P. Köster, J. Mojet (2009) (Food Quality and Preference) Volume 20, 92 - 99.
doi:10.1016/j.foodqual.2007.09.003
Differential transfer of dietary flavour compounds into human breast milk
Helene Hausner, Wender L.P. Bredie, Christian Mølgaard, Mikael Agerlin Petersen, Per Møller (2008) (Physiology & Behavior) Volume 95, 118 - 124.
doi:10.1016/j.physbeh.2008.05.007
Diversity in the determinants of food choice: A psychological perspective
E.P. Köster (2009) (Food Quality and Preference) Volume 20, 70 - 82.
doi:10.1016/j.foodqual.2007.11.002
Do facial reactions add new dimensions to measuring sensory responses to basic tastes?
Karin Wendin, Bodil H. Allesen-Holm, Wender L.P. Bredie (2011) (Food Quality and Preference) Volume 22, 346 - 354.
doi:10.1016/j.foodqual.2011.01.002
Do you say it like you eat it? The sound symbolism of food names and its role in the multisensory product experience
Sara Favalli, Thomas Skov, Charles Spence, Derek V. Byrne (2013) (Food Research International) Volume 54, 760 - 771.
doi: 10.1016/j.foodres.2013.08.022
Early Origins of Overeating: Early Habit Formation and Implications for Obesity in Later Life
Annemarie Olsen, Per Møller, Helene Hausner (2013) (Current Obesity Reports) Volume 2, 157 - 164.
doi:10.1007/s13679-012-0046-3
Eating a Rainbow. Introducing vegetables in the first years of life in 3 European countries
Sara M. Ahern, Samantha J. Caton, Sofia Bouhlal, Helene Hausner, Annemarie Olsen, Sophie Nicklaus, Per Møller, Marion M. Hetherington (2013) (Appetite) Volume 71, 48 - 56.
doi:10.1016/j.appet.2013.07.005
Effect of Age and Food Novelty on Food Memory
Claire Sulmont-Rossé, Per Møller, Sylvie Issanchou, E. P. Köster (2008) (Chemosensory Perception) Volume 1, 199 - 209.
doi:10.1007/s12078-008-9025-1
Effect of Barium Sulfate Contrast Medium on Rheology and Sensory Texture Attributes in a Model Food
O. Ekberg, M. Bülow, S. Ekman, G. Hall, M. Stading, K. Wendin (2009) (Acta Radiologica) Volume 50, 131 - 138.
doi:10.1080/02841850802555638
Effect of feeding fermentable fibre-rich feedstuffs on meat quality with emphasis on chemical and sensory boar taint in entire male and female pigs
Laurits Lydehøj Hansen, Sandra Stolzenbach, Jens Askov Jensen, Poul Henckel, Jens Hansen-Møller, Kostas Syriopoulos, Derek V. Byrne (2008) (Meat Science) Volume 80, 1165 - 1173.
doi:10.1016/j.meatsci.2008.05.010
Effect of gender on meat quality in lamb from extensive and intensive grazing systems when slaughtered at the end of the growing season
Vibeke Lind, Jan Berg, Svein Morten Eilertsen, Margrethe Hersleth, Lars Olav Eik (2011) (Meat Science) Volume 88, 305 - 310.
doi:10.1016/j.meatsci.2011.01.008
Effect of grassâ??clover forage and whole-wheat feeding on the sensory quality of eggs
Klaus Horsted, Marianne Hammershøj, Bodil H Allesen-Holm (2010) (Journal of the Science of Food and Agriculture) Volume 90, 343 - 348.
doi:10.1002/jsfa.3825
Effect of high-pressure processing on volatile composition and odour of cherry tomato purée
Kaarina Viljanen, Martina Lille, Raija-Liisa Heiniö, Johanna Buchert (2011) (Food Chemistry) Volume 129, 1759 - 1765.
doi:10.1016/j.foodchem.2011.06.046
Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat
Salma M. Yusop, Maurice G. O’Sullivan, John F. Kerry, Joseph P. Kerry (2010) (Meat Science) Volume 85, 657 - 663.
doi:10.1016/j.meatsci.2010.03.020
Effect of micronisation of pre-conditioned cowpeas on cooking time and sensory properties of cooked cowpeas
Eugénie Kayitesi, Kwaku Gyebi Duodu, Amanda Minnaar, Henriette L de Kock (2012) (Journal of the Science of Food and Agriculture) Volume 93, 838 - 845.
doi:10.1002/jsfa.5805
EFFECT OF PRODUCT KNOWLEDGE ON PROFILING PERFORMANCE COMPARING VARIOUS SENSORY LABORATORIES
JANNA BITNES, MARIT RØDBOTTEN, PER LEA, ØYDIS UELAND, MAGNI MARTENS (2007) (Journal of Sensory Studies) Volume 22.
doi:10.1111/j.1745-459X.2007.00096.x
Effect of salt intensity in soup on ad libitum intake and on subsequent food choice
Dieuwerke P. Bolhuis, Catriona M.M. Lakemond, Rene A. de Wijk, Pieternel A. Luning, Cees de Graaf (2012) (Appetite) Volume 58, 48 - 55.
doi:10.1016/j.appet.2011.09.001
Effect of sensory education on food preferences in children
C. Reverdy, P. Schlich, E.P. Köster, E. Ginon, C. Lange (2010) (Food Quality and Preference) Volume 21, 794 - 804.
doi:10.1016/j.foodqual.2010.03.008
Effect of sensory education on willingness to taste novel food in children
C. Reverdy, F. Chesnel, P. Schlich, E.P. Köster, C. Lange (2008) (Appetite) Volume 51, 156 - 165.
doi:10.1016/j.appet.2008.01.010
Effect of Time and Temperature on Sensory Properties in Low-Temperature Long-Time Sous-Vide Cooking of Beef
Louise Mørch Mortensen, Michael Bom Frøst, Leif H. Skibsted, Jens Risbo (2012) (Journal of Culinary Science & Technology) Volume 10, 75 - 90.
doi:10.1080/15428052.2012.651024
Effect of toasting field beans and of grass-clover: Maize silage ratio on milk production, milk composition and sensory quality of milk
Lisbeth Mogensen, Jannie Steensig Vestergaard, Xavier Fretté, Peter Lund, Martin Riis Weisbjerg, Troels Kristensen (2010) (Livestock Science) Volume 128, 123 - 132.
doi:10.1016/j.livsci.2009.11.011
Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters
Brian D. Tobin, Maurice G. O'Sullivan, Ruth M. Hamill, Joseph P. Kerry (2012) (Meat Science) Volume 92, 659 - 666.
doi:10.1016/j.meatsci.2012.06.017
Effect of varying salt and fat levels on the sensory quality of beef patties
Brian D. Tobin, Maurice G. O'Sullivan, Ruth M. Hamill, Joseph P. Kerry (2012) (Meat Science) Volume 91, 460 - 465.
doi:10.1016/j.meatsci.2012.02.032
Effects of capsaicin, green tea and CH-19 sweet pepper on appetite and energy intake in humans in negative and positive energy balance
H.C. Reinbach, A. Smeets, T. Martinussen, P. Møller, M.S. Westerterp-Plantenga (2009) (Clinical Nutrition) Volume 28, 260 - 265.
doi:10.1016/j.clnu.2009.01.010
Effects of hot spices on energy intake, appetite and sensory specific desires in humans
Helene Christine Reinbach, Torben Martinussen, Per Møller (2010) (Food Quality and Preference) Volume 21, 655 - 661.
doi:10.1016/j.foodqual.2010.04.003
Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere
P.I. Zakrys, S.A. Hogan, M.G. O’Sullivan, P. Allen, J.P. Kerry (2008) (Meat Science) Volume 79, 648 - 655.
doi:10.1016/j.meatsci.2007.10.030
Effects of product information and consumer attitudes on responses to milk and soybean vanilla beverages
Beatriz Villegas, Inmaculada Carbonell, Elvira Costell (2008) (Journal of the Science of Food and Agriculture) Volume 88, 2426 - 2434.
doi:10.1002/jsfa.3347
Effects of repeated exposure on acceptance of initially disliked and liked Nordic snack bars in 9–11 year-old children
Helene Hausner, Ditte L. Hartvig, Helene C. Reinbach, Karin Wendin, Wender L.P. Bredie (2012) (Clinical Nutrition) Volume 31, 137 - 143.
doi:10.1016/j.clnu.2011.08.003
Enhancing the Sensory Quality of Vegetables by Decreasing Some Less-Desired Sensory Properties With Low-Fat Pork Gravy
Lene Meinert, Michael B. Frøst, Camilla Bejerholm, Margit D. Aaslyng (2011) (Journal of Culinary Science & Technology) Volume 9, 113 - 131.
doi:10.1080/15428052.2011.584496
European beef consumers’ interest in a beef eating-quality guarantee
Wim Verbeke, Lynn Van Wezemael, Marcia D. de Barcellos, Jens O. Kügler, Jean-François Hocquette, Øydis Ueland, Klaus G. Grunert (2010) (Appetite) Volume 54, 289 - 296.
doi:10.1016/j.appet.2009.11.013
EVALUATION OF FARMED COD PRODUCTS BY A TRAINED SENSORY PANEL AND CONSUMERS IN DIFFERENT TEST SETTINGS
KOLBRÚN SVEINSDÓTTIR, EMILÍA MARTINSDÓTTIR, FANNEY THÓRSDÓTTIR, RIAN SCHELVIS, ADRIAAN KOLE, INGA THÓRSDÓTTIR (2010) (Journal of Sensory Studies) Volume 25, 280 - 293.
doi:10.1111/j.1745-459X.2009.00257.x
Evaluation of the functional quality of cowpea-fortified traditional African sorghum foods using instrumental and descriptive sensory analysis
Joseph O. Anyango, Henriëtte L. de Kock, John R.N. Taylor (2011) (LWT - Food Science and Technology) Volume 44, 2126 - 2133.
doi:10.1016/j.lwt.2011.07.010
Expectations and surprise in a molecular gastronomic meal
Line Holler Mielby, Michael Bom Frøst (2010) (Food Quality and Preference) Volume 21, 213 - 224.
doi:10.1016/j.foodqual.2009.09.005
Fibre in beverages can enhance perceived satiety
Marika Lyly, Kirsi-Helena Liukkonen, Marjatta Salmenkallio-Marttila, Leila Karhunen, Kaisa Poutanen, Liisa Lähteenmäki (2009) (European Journal of Nutrition) Volume 48, 251 - 258.
doi:10.1007/s00394-009-0009-y
Flavour and stability of rye grain fractions in relation to their chemical composition
Emilia Nordlund, Raija-Liisa Heiniö, Kaarina Viljanen, Juha-Matti Pihlava, Pekka Lehtinen, Kaisa Poutanen (2013) (Food Research International) Volume 54, 48 - 56.
doi:10.1016/j.foodres.2013.05.034
Flavour development during beef stock reduction
Pia Snitkjær, Michael B. Frøst, Leif H. Skibsted, Jens Risbo (2010) (Food Chemistry) Volume 122, 645 - 655.
doi:10.1016/j.foodchem.2010.03.025
Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities
Lene Meinert, Kaja Tikk, Meelis Tikk, Per B. Brockhoff, Wender L.P. Bredie, Charlotte Bjergegaard, Margit D. Aaslyng (2009) (Meat Science) Volume 81, 255 - 262.
doi:10.1016/j.meatsci.2008.07.031
Flow behaviour of inulin–milk beverages. Influence of inulin average chain length and of milk fat content
B. Villegas, E. Costell (2007) (International Dairy Journal) Volume 17, 776 - 781.
doi:10.1016/j.idairyj.2006.09.007
Flow properties of oral contrast medium formulations depend on the temperature
Olle Ekberg, Mats Stading, Daniel Johansson, Margareta Bülow, Susanne Ekman, Karin Wendin (2010) (Acta Radiologica) Volume 51, 363 - 367.
doi:10.3109/02841851003645751
Food choices at lunch during the third year of life: Increase in energy intake but decrease in variety
Sophie Nicklaus, Claire Chabanet, Vincent Boggio, Sylvie Issanchou (2005) (Acta Paediatrica) Volume 94, 1023 - 1029.
doi:10.1080/08035250510025761
Food for patients at nutritional risk: A model of food sensory quality to promote intake
Janice Sorensen, Lotte Holm, Michael Bom Frøst, Jens Kondrup (2012) (Clinical Nutrition) Volume 31, 637 - 646.
doi:10.1016/j.clnu.2012.01.004
Food Perception with Age and Its Relationship to Pleasantness
S. Kremer, J. H.F. Bult, J. Mojet, J. H.A. Kroeze (2007) (Chemical Senses) Volume 32, 591 - 602.
doi:10.1093/chemse/bjm028
Future development, innovation and promotion of European unique food: An interdisciplinary research framework perspective
Derek V Byrne, Sandra S Waehrens, Maurice G O'Sullivan (2013) (Journal of the Science of Food and Agriculture) Volume 93, 3414 - 3419.
doi:10.1002/jsfa.6355
Gender Differences in Food Choice and Dietary Intake in Modern Western Societies
Claudia Arganini, Anna Saba, Raffaella Comitato, Fabio Virgili, Aida Turrini (2012) (Public Health - Social and Behavioral Health).
doi:10.5772/37886
