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General image and attribute perceptions of traditional food in six European countries

Valérie Lengard Almli, Wim Verbeke, Filiep Vanhonacker, Tormod Næs, Margrethe Hersleth (2011) (Food Quality and Preference) Volume 22, 129 - 138. doi:10.1016/j.foodqual.2010.08.008

Genetic Variation of an Odorant Receptor OR7D4 and Sensory Perception of Cooked Meat Containing Androstenone

Kathrine Lunde, Bjørg Egelandsdal, Ellen Skuterud, Joel D. Mainland, Tor Lea, Margrethe Hersleth, Hiroaki Matsunami (2012) (PLoS ONE) Volume 7, e35259. doi:10.1371/journal.pone.0035259

High-pressure-based hurdle strategy to extend the shelf-life of fresh chicken breast fillets

J.M. Rodríguez-Calleja, M.C. Cruz-Romero, M.G. O’Sullivan, M.L. García-López, J.P. Kerry (2012) (Food Control) Volume 25, 516 - 524. doi:10.1016/j.foodcont.2011.11.014

How European consumers define the concept of traditional food: evidence from a survey in six countries

Filiep Vanhonacker, Wim Verbeke, Luis Guerrero, Anna Claret, Michele Contel, Luisa Scalvedi, Sylwia ?akowska-Biemans, Krystyna Gutkowska, Claire Sulmont-Rossé, Jocelyn Raude, Britt Signe Granli, Margrethe Hersleth (2010) (Agribusiness) Volume 26, 453 - 476. doi:10.1002/agr.20241

Impact of health-related claims on the perception of other product attributes

Liisa Lähteenmäki, Piritta Lampila, Klaus Grunert, Yasemin Boztug, Øydis Ueland, Annika Åström, Emilia Martinsdóttir (2010) (Food Policy) Volume 35, 230 - 239. doi:10.1016/j.foodpol.2009.12.007

Impact of product information and repeated exposure on consumer liking, sensory perception and concept associations of local apple juice

Sandra Stolzenbach, Wender L.P. Bredie, Rune H.B. Christensen, Derek V. Byrne (2013) (Food Research International) Volume 52, 91 - 98. doi:10.1016/j.foodres.2013.02.018

Impact of refreshing perception on mood, cognitive performance and brain oscillations: An exploratory study

D. Labbe, N. Martin, J. Le Coutre, J. Hudry (2011) (Food Quality and Preference) Volume 22, 92 - 100. doi:10.1016/j.foodqual.2010.08.002

Impact of the arousal potential of uncommon drinks on the repeated exposure effect

Claire Sulmont-Rossé, Claire Chabanet, Sylvie Issanchou, E.P. Köster (2008) (Food Quality and Preference) Volume 19, 412 - 420. doi:10.1016/j.foodqual.2007.12.003

Incidental and Intentional Flavor Memory in Young and Older Subjects

P. Moller, J. Mojet, E. P. Koster (2007) (Chemical Senses) Volume 32, 557 - 567. doi:10.1093/chemse/bjm026

Incidental learning and memory for food varied in sweet taste in children

M. Laureati, E. Pagliarini, J. Mojet, E.P. Köster (2011) (Food Quality and Preference) Volume 22, 264 - 270. doi:10.1016/j.foodqual.2010.11.002

Food memory and its relation with age and liking: An incidental learning experiment with children, young and elderly people

M. Laureati, L. Morin-Audebrand, E. Pagliarini, C. Sulmont-Rossé, E.P. Köster, J. Mojet (2008) (Appetite) Volume 51, 273 - 282. doi:10.1016/j.appet.2008.02.019

Influence of PROP taster status on the consumer acceptability of food made from tannin sorghums

Rosemary I Kobue-Lekalake, John RN Taylor, Henriëtte L de Kock (2009) (Journal of the Science of Food and Agriculture) Volume 89, 1809 - 1814. doi:10.1002/jsfa.3634

Influence of sorghum grain type on wort physico-chemical and sensory quality in a whole-grain and commercial enzyme mashing process

Adeoluwa I. Adetunji, Sandile Khoza, Henriëtte L. de Kock, John R. N. Taylor (2013) (Journal of the Institute of Brewing), n/a - n/a. doi:10.1002/jib.76

Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation

MARIANNE HAMMERSHØJ, ANNI B HOUGAARD, JANNIE S VESTERGAARD, OLE POULSEN, RICHARD H IPSEN (2010) (International Journal of Dairy Technology) Volume 63, 197 - 208. doi:10.1111/j.1471-0307.2010.00583.x

Integration of extruded linseed into dairy sheep diets: Effects on milk composition and quality and sensorial properties of Pecorino cheese

L. Mughetti, F. Sinesio, G. Acuti, C. Antonini, E. Moneta, M. Peparaio, M. Trabalza-Marinucci (2012) (Animal Feed Science and Technology) Volume 178, 27 - 39. doi:10.1016/j.anifeedsci.2012.09.005

Interventions to promote healthy eating habits: evaluation and recommendations

W. B. Traill, B. Shankar, J. Brambila-Macias, T. Bech-Larsen, J. Aschemann-Witzel, M. Strand, M. Mazzocchi, S. Capacci, W. Verbeke, F. J. A. Perez-Cueto, D. D'Addesa, A. Saba, A. Turrini, B. Nied?wiedzka, A. Kozio?-Kozakowska, V. Kijowska, B. Piórecka, M (2010) (Obesity Reviews) Volume 11, 895 - 898. doi:10.1111/j.1467-789X.2010.00717.x


BEATRIZ VILLEGAS, INMACULADA CARBONELL, ELVIRA COSTELL (2007) (Journal of Sensory Studies) Volume 22, 377 - 393. doi:10.1111/j.1745-459X.2007.00111.x

Investigating physicochemical, volatile and sensory parameters playing a positive or a negative role on tomato liking

Paola Piombino, Fiorella Sinesio, Elisabetta Moneta, Maria Cammareri, Alessandro Genovese, Maria Tiziana Lisanti, Maria Rita Mogno, Marina Peparaio, Pasquale Termolino, Luigi Moio, Silvana Grandillo (2013) (Food Research International) Volume 50, 409 - 419. doi:10.1016/j.foodres.2012.10.033

Investigation of bias of hedonic scores when co-eliciting product attribute information using CATA questions

Sara R. Jaeger, Davide Giacalone, Christina M. Roigard, Benedicte Pineau, Leticia Vidal, Ana Giménez, Michael B. Frøst, Gaston Ares (2013) (Food Quality and Preference) Volume 30, 242 - 249. doi:10.1016/j.foodqual.2013.06.001

Investigation of the effects of commercial carcass suspension (24 and 48h) on meat quality in high oxygen modified atmosphere packed beef steaks during chill storage

P.I. Zakrys-Waliwander, M.G. O’Sullivan, P. Allen, E.E. O’Neill, J.P. Kerry (2010) (Food Research International) Volume 43, 277 - 284. doi:10.1016/j.foodres.2009.10.005

Lactic acid bacteria associated with a heat-processed pork product and sources of variation affecting chemical indices of spoilage and sensory characteristics

B.G. Laursen, D.V. Byrne, J.B. Kirkegaard, J.J. Leisner (2009) (Journal of Applied Microbiology) Volume 106, 543 - 553. doi:10.1111/j.1365-2672.2008.04045.x

Lamb meat — Importance of origin and grazing system for Italian and Norwegian consumers

Margrethe Hersleth, Tormod Næs, Marit Rødbotten, Vibeke Lind, Erminio Monteleone (2012) (Meat Science) Volume 90, 899 - 907. doi:10.1016/j.meatsci.2011.11.030

Links between maternal feeding practices and children’s eating difficulties. Validation of French tools

Natalie Rigal, Claire Chabanet, Sylvie Issanchou, Sandrine Monnery-Patris (2012) (Appetite) Volume 58, 629 - 637. doi:10.1016/j.appet.2011.12.016

Long-term frozen storage of wheat bread and dough – Effect of time, temperature and fibre on sensory quality, microstructure and state of water

J. Eckardt, C. Öhgren, A. Alp, S. Ekman, A. Åström, G. Chen, J. Swenson, D. Johansson, M. Langton (2013) (Journal of Cereal Science) Volume 57, 125 - 133. doi:10.1016/j.jcs.2012.10.007

Manipulating fat content of familiar foods at test-meals does not affect intake and liking of these foods among children

Annemarie Olsen, Christopher van Belle, Karol Meyermann, Kathleen L. Keller (2011) (Appetite) Volume 57, 573 - 577. doi:10.1016/j.appet.2011.07.007


A. OLSEN, H. KILDEGAARD, G. GABRIELSEN, A.K. THYBO, P. MØLLER (2012) (Journal of Sensory Studies) Volume 27, 264 - 276. doi:10.1111/j.1745-459X.2012.00391.x

Meat quality of lamb: Pre-slaughter fattening on cultivated or mountain range pastures

Vibeke Lind, Jan Berg, Lars Olav Eik, Jørgen Mølmann, Espen Haugland, Marit Jørgensen, Margrethe Hersleth (2009) (Meat Science) Volume 83, 706 - 712. doi:10.1016/j.meatsci.2009.08.008

Mere exposure and flavour–flavour learning increase 2–3year-old children’s acceptance of a novel vegetable

Helene Hausner, Annemarie Olsen, Per Møller (2012) (Appetite) Volume 58, 1152 - 1159. doi:10.1016/j.appet.2012.03.009

Monitoring Panel Performance Within and Between Sensory Experiments by Multi-Way Analysis

Rosaria Romano, Jannie S. Vestergaard, Mohsen Kompany-Zareh, Wender L.P. Bredie (2010) (Studies in Classification, Data Analysis, and Knowledge Organization), 335 - 342. doi:10.1007/978-3-642-13312-1_35

Motivation for choice and healthiness perception of calorie-reduced dairy products. A cross-cultural study

Susanne Bølling Johansen, Tormod Næs, Margrethe Hersleth (2011) (Appetite) Volume 56, 15 - 24. doi:10.1016/j.appet.2010.11.137

Multi-way models for sensory profiling data

Rasmus Bro, El Mostafa Qannari, Henk A. L. Kiers, Tormod Næs, Michael Bom Frøst (2007) (Journal of Chemometrics) Volume 22, 36 - 45. doi:10.1002/cem.1097

Nutritional quality and antioxidant activity of marama–sorghum composite flours and porridges

Eugénie Kayitesi, Henriette L. de Kock, Amanda Minnaar, Kwaku Gyebi Duodu (2012) (Food Chemistry) Volume 131, 837 - 842. doi:10.1016/j.foodchem.2011.09.055

Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour

Charlotte A. Serrem, Henriëtte L. de Kock, John R. N. Taylor (2010) (International Journal of Food Science & Technology) Volume 46, 74 - 83. doi:10.1111/j.1365-2621.2010.02451.x

Objective and quantitative definitions of modified food textures based on sensory and rheological methodology

Karin Wendin, Susanne Ekman, Margareta Bülow, Olle Ekberg, Daniel Johansson, Elisabet Rothenberg, Mats Stading (2010) (Food & Nutrition Research) Volume 53. doi:10.3402/fnr.v54i0.5134

Odor-Evoked Autobiographical Memories: Age and Gender Differences Along the Life Span

G. M. Zucco, L. Aiello, L. Turuani, E. Koster (2011) (Chemical Senses) Volume 37, 179 - 189. doi:10.1093/chemse/bjr089

Odour–taste interactions: A way to enhance saltiness in low-salt content solutions

G. Lawrence, C. Salles, C. Septier, J. Busch, T. Thomas-Danguin (2009) (Food Quality and Preference) Volume 20, 241 - 248. doi:10.1016/j.foodqual.2008.10.004

Olfactory working memory: effects of verbalization on the 2-back task

Fredrik U. Jönsson, Per Møller, Mats J. Olsson (2011) (Memory & Cognition) Volume 39, 1023 - 1032. doi:10.3758/s13421-011-0080-5

One technology does not fit all: Profiling consumers of tender and tenderised beef steaks

Valérie L. Almli, Lynn Van Wezemael, Wim Verbeke, Øydis Ueland (2013) (Meat Science) Volume 93, 361 - 370. doi:10.1016/j.meatsci.2012.10.002

Optimising acceptability of new prebiotic low-fat milk beverages

B. Villegas, A. Tárrega, I. Carbonell, E. Costell (2010) (Food Quality and Preference) Volume 21, 234 - 242. doi:10.1016/j.foodqual.2009.03.001

Packaging Off-flavour Detection Ability of Two Food Simulants

Gunnar Forsgren, María Lorente Lamas, María José Sánchez Climent (2011) (Packaging Technology and Science) Volume 24, 401 - 417. doi:10.1002/pts.948

Perception of oral food breakdown. The concept of sensory trajectory

Francine Lenfant, Chrystel Loret, Nicolas Pineau, Christoph Hartmann, Nathalie Martin (2009) (Appetite) Volume 52, 659 - 667. doi:10.1016/j.appet.2009.03.003

Perception of traditional food products in six European regions using free word association

Luis Guerrero, Anna Claret, Wim Verbeke, Geraldine Enderli, Sylwia Zakowska-Biemans, Filiep Vanhonacker, Sylvie Issanchou, Marta Sajdakowska, Britt Signe Granli, Luisa Scalvedi, Michele Contel, Margrethe Hersleth (2010) (Food Quality and Preference) Volume 21, 225 - 233. doi:10.1016/j.foodqual.2009.06.003

Perceptive maps of dishes varying in glutamate content with professional and naive subjects

F. Sinesio, M. Peparaio, E. Moneta, F.J. Comendador (2010) (Food Quality and Preference) Volume 21, 1034 - 1041. doi:10.1016/j.foodqual.2010.06.002

Perceptual masking of boar taint in Swedish fermented sausages

Sandra Stolzenbach, Gunilla Lindahl, Kerstin Lundström, Gang Chen, Derek V. Byrne (2009) (Meat Science) Volume 81, 580 - 588. doi:10.1016/j.meatsci.2008.10.013

Performance indices in descriptive sensory analysis – A complimentary screening tool for assessor and panel performance

Oliver Tomic, Ciaran Forde, Conor Delahunty, Tormod Næs (2013) (Food Quality and Preference) Volume 28, 122 - 133. doi:10.1016/j.foodqual.2012.06.012

Phenolics compounds and temporal perception of bitterness and pungency in extra-virgin olive oils: Changes occurring throughout storage

M. Esti, M. Contini, E. Moneta, F. Sinesio (2009) (Food Chemistry) Volume 113, 1095 - 1100. doi:10.1016/j.foodchem.2008.08.076

Physical and related sensory properties of a swallowable bolus

C. Loret, M. Walter, N. Pineau, M.A. Peyron, C. Hartmann, N. Martin (2011) (Physiology & Behavior) Volume 104, 855 - 864. doi:10.1016/j.physbeh.2011.05.014

Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content

K.K. Møller, F.P. Rattray, W.L.P. Bredie, E. Høier, Y. Ardö (2013) (Journal of Dairy Science) Volume 96, 1953 - 1971. doi:10.3168/jds.2012-5524 URL:

Policies to promote healthy eating in Europe: a structured review of policies and their effectiveness

Sara Capacci, Mario Mazzocchi, Bhavani Shankar, José Brambila Macias, Wim Verbeke, Federico JA Pérez-Cueto, Agnieszka Kozio?-Kozakowska, Beata Piórecka, Barbara Niedzwiedzka, Dina D'Addesa, Anna Saba, Aida Turrini, Jessica Aschemann-Witzel, Tino Bech-L (2012) (Nutrition Reviews) Volume 70, 188 - 200. doi:10.1111/j.1753-4887.2011.00442.x

Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images

S.M.B. Johansen, J.L. Laugesen, T. Janhøj, R.H. Ipsen, M.B. Frøst (2008) (Food Quality and Preference) Volume 19, 232 - 246. doi:10.1016/j.foodqual.2007.03.006
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