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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


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


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


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 pork colour

M.G O'Sullivan, D.V Byrne, M Martens (2003) (Meat Science) Volume 63, 119 - 129. doi:10.1016/S0309-1740(02)00065-7

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

Flavor in Processing New Oat Foods

Heinio (2011) (Cereal Foods World). doi:10.1094/CFW-56-1-0021

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
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