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The effect of postmortem processing treatments on quality attributes of raw Atlantic salmon (Salmo salar) measured by sensory and instrumental methods

Eva Veiseth-Kent, Kjell I. Hildrum, Ragni Ofstad, Mia B. Rørå, Per Lea, Marit Rødbotten (2010) (Food Chemistry) Volume 121, 275 - 281. doi:10.1016/j.foodchem.2009.12.009


M.D. AASLYNG, M.B. FRØST (2010) (Journal of Sensory Studies). doi:10.1111/j.1745-459X.2010.00285.x

The impact of salt, fat and sugar levels on toddler food intake

Sofia Bouhlal, Sylvie Issanchou, Sophie Nicklaus (2010) (British Journal of Nutrition) Volume 105, 645 - 653. doi:10.1017/S0007114510003752

The importance of the recruitment method for androstenone sensitivity with respect to accurate sensory evaluation of androstenone tainted meat

K. Lunde, E. Skuterud, B. Egelandsdal, M. Font i Furnols, G.R. Nute, C. Bejerholm, A. Nilsen, Y.H. Stenstrøm, M. Hersleth (2010) (Food Quality and Preference) Volume 21, 648 - 654. doi:10.1016/j.foodqual.2010.04.002

The influence of health involvement and satisfaction on healthy food choices among people over 60 years

Anna Saba, Marco Vassallo (2011) (International Journal of Consumer Studies) Volume 36, 44 - 53. doi:10.1111/j.1470-6431.2011.01008.x

The influence of information about organic production and fair trade on preferences for and perception of pineapple

Astrid Poelman, Jos Mojet, David Lyon, Samuel Sefa-Dedeh (2008) (Food Quality and Preference) Volume 19, 114 - 121. doi:10.1016/j.foodqual.2007.07.005


C. MICHON, M.G. O'SULLIVAN, C.M. DELAHUNTY, J.P. KERRY (2009) (Journal of Sensory Studies) Volume 24, 922 - 937. doi:10.1111/j.1745-459X.2009.00245.x

The Morama Bean (Tylosema esculentum): A Potential Crop for Southern Africa

Jose C. Jackson, Kwaku G. Duodu, Mette Holse, Margarida D. Lima de Faria, Danie Jordaan, Walter Chingwaru, Aase Hansen, Avrelija Cencic, Martha Kandawa-Schultz, Selalelo M. Mpotokwane, Percy Chimwamurombe, Henrietta L. de Kock, Amanda Minnaar (2010) (Advances in Food and Nutrition Research), 187 - 246. doi:10.1016/B978-0-12-374468-5.00005-2


2010, 'Reviews', Perception vol. 39, no. 6, pp. 867-868 (2010) (Perception) Volume 39, 867 - 868. doi:10.1068/p3906rvw

The role and requirements of digestible dietary carbohydrates in infants and toddlers

A Stephen, M Alles, C de Graaf, M Fleith, E Hadjilucas, E Isaacs, C Maffeis, G Zeinstra, C Matthys, A Gil (2012) (European Journal of Clinical Nutrition) Volume 66, 765 - 779. doi:10.1038/ejcn.2012.27

The role of novelty detection in food memory

Léri Morin-Audebrand, Jos Mojet, Claire Chabanet, Sylvie Issanchou, Per Møller, Ep Köster, Claire Sulmont-Rossé (2012) (Acta Psychologica) Volume 139, 233 - 238. doi:10.1016/j.actpsy.2011.10.003

The role of taste in food acceptance at the beginning of complementary feeding

Camille Schwartz, Claire Chabanet, Christine Lange, Sylvie Issanchou, Sophie Nicklaus (2011) (Physiology & Behavior) Volume 104, 646 - 652. doi:10.1016/j.physbeh.2011.04.061

Three-Block Data Modeling by Endo- and Exo-LPLS Regression

Solve Sæbø, Magni Martens, Harald Martens (2009) (Handbook of Partial Least Squares), 359 - 379. doi:10.1007/978-3-540-32827-8_17


HARALD ROHM, KLAUS DÜRRSCHMID, ANNE FORKER, DORIS JAROS (2010) (Journal of Texture Studies) Volume 41, 789 - 803. doi:10.1111/j.1745-4603.2010.00255.x

A comparison of two new take-away strategies and their relation to rating and ranking of extrinsic properties of dry cured ham

Tormod Næs, Erminio Monteleone, Anne Segtnan, Margrethe Hersleth (2013) (Food Quality and Preference) Volume 27, 63 - 71. doi:10.1016/j.foodqual.2012.06.001

Application of the dual attribute time-intensity (DATI) sensory method to the temporal measurement of bitterness and astringency in sorghum

Rosemary I. Kobue-Lekalake, John R. N. Taylor, Henriëtte L. de Kock (2011) (International Journal of Food Science & Technology) Volume 47, 459 - 466. doi:10.1111/j.1365-2621.2011.02862.x

Consumer-Based Product Profiling: Application of Partial Napping® for Sensory Characterization of Specialty Beers by Novices and Experts

Davide Giacalone, Leticia Machado Ribeiro, Michael Bom Frøst (2013) (Journal of Food Products Marketing) Volume 19, 201 - 218. doi:10.1080/10454446.2013.797946

Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study

Luis Guerrero, Maria Dolors Guàrdia, Joan Xicola, Wim Verbeke, Filiep Vanhonacker, Sylwia Zakowska-Biemans, Marta Sajdakowska, Claire Sulmont-Rossé, Sylvie Issanchou, Michele Contel, M. Luisa Scalvedi, Britt Signe Granli, Margrethe Hersleth (2009) (Appetite) Volume 52, 345 - 354. doi:10.1016/j.appet.2008.11.008

Cross-cultural conceptualization of the words Traditional and Innovation in a food context by means of sorting task and hedonic evaluation

Luis Guerrero, Anna Claret, Wim Verbeke, Filiep Vanhonacker, Géraldine Enderli, Claire Sulmont-Rossé, Margrethe Hersleth, Maria Dolors Guàrdia (2012) (Food Quality and Preference) Volume 25, 69 - 78. doi:10.1016/j.foodqual.2012.01.008

Effect of soy flour addition and heat-processing method on nutritional quality and consumer acceptability of cassava complementary porridges

Penina N Muoki, Henriëtte L de Kock, Mohammad Naushad Emmambux (2012) (Journal of the Science of Food and Agriculture) Volume 92, 1771 - 1779. doi:10.1002/jsfa.5545

Willingness to use functional breads. Applying the Health Belief Model across four European countries

Marco Vassallo, Anna Saba, Anne Arvola, Moira Dean, Federico Messina, Markus Winkelmann, Erika Claupein, Liisa Lähteenmäki, Richard Shepherd (2009) (Appetite) Volume 52, 452 - 460. doi:10.1016/j.appet.2008.12.008

Relevance of season and nucleotide catabolism on changes in fillet quality during chilled storage of raw Atlantic salmon (Salmo salar L.)

Turid Mørkøre, Marit Rødbotten, Gjermund Vogt, Svein Olav Fjæra, Inger Ø. Kristiansen, Even Manseth (2010) (Food Chemistry) Volume 119, 1417 - 1425. doi:10.1016/j.foodchem.2009.09.022

Use of a test of perceived authenticity to trigger affective responses when testing food

Isabelle Boutrolle, Julien Delarue, Ep Köster, Delphine Aranz, Marc Danzart (2009) (Food Quality and Preference) Volume 20, 418 - 426. doi:10.1016/j.foodqual.2009.03.004

Would repeated consumption of sports drinks with different acidulants lead to hedonic adjustment?

Marise Kinnear, Henriëtte L. de Kock (2011) (Food Quality and Preference) Volume 22, 340 - 345. doi:10.1016/j.foodqual.2011.01.003

Perceived relevance and foods with health-related claims

M. Dean, P. Lampila, R. Shepherd, A. Arvola, A. Saba, M. Vassallo, E. Claupein, M. Winkelmann, L. Lähteenmäki (2012) (Food Quality and Preference) Volume 24, 129 - 135. doi:10.1016/j.foodqual.2011.10.006

Use of enzymes to elucidate the factors contributing to bitterness in rye flavour

Raija-Liisa Heiniö, Emilia Nordlund, Kaisa Poutanen, Johanna Buchert (2012) (Food Research International) Volume 45, 31 - 38. doi:10.1016/j.foodres.2011.10.006

Understanding creaminess

Michael Bom Frøst, Thomas Janhøj (2007) (International Dairy Journal) Volume 17, 1298 - 1311. doi:10.1016/j.idairyj.2007.02.007

Using cross-modal interactions to counterbalance salt reduction in solid foods

Génica Lawrence, Christian Salles, Olivier Palicki, Chantal Septier, Johanneke Busch, Thierry Thomas-Danguin (2011) (International Dairy Journal) Volume 21, 103 - 110. doi:10.1016/j.idairyj.2010.09.005

Use of optical oxygen sensors to monitor residual oxygen in pre- and post-pasteurised bottled beer and its effect on sensory attributes and product acceptability during simulated commercial storage

A. Hempel, M.G. O'Sullivan, D.B. Papkovsky, J.P. Kerry (2013) (LWT - Food Science and Technology) Volume 50, 226 - 231. doi:10.1016/j.lwt.2012.05.026

User-oriented innovation in the food sector: relevant streams of research and an agenda for future work?

K GRUNERT, B JENSEN, A SONNE, K BRUNSO, D BYRNE, C CLAUSEN, A FRIIS, L HOLM, G HYLDIG, N KRISTENSEN (2008) (Trends in Food Science & Technology) Volume 19, 590 - 602. doi:10.1016/j.tifs.2008.03.008

The usefulness of Schwartz's ‘Values Theory’ in understanding consumer behaviour towards differentiated products

Athanasios Krystallis, Marco Vassallo, George Chryssohoidis (2012) (Journal of Marketing Management) Volume 28, 1438 - 1463. doi:10.1080/0267257X.2012.715091

Undesirable Sulphur and Carbonyl Flavor Compounds in UHT Milk: A Review

Alex Zabbia, Elna M. Buys, Henriette L. De Kock (2012) (Critical Reviews in Food Science and Nutrition) Volume 52, 21 - 30. doi:10.1080/10408398.2010.487166

Welcome to Flavour

Peter J Barham, Per Møller (2012) (Flavour) Volume 1, 1. doi:10.1186/2044-7248-1-1

Variety and overeating: comments on long-term habituation to food

P. Moller, E. P. Koster (2012) (American Journal of Clinical Nutrition) Volume 95, 981 - 981. doi:10.3945/ajcn.111.031617

Which dimensions of food-related lifestyle are likely to be associated with obesity in Italy?

Anna Saba, Elena Cupellaro, Marco Vassallo (2013) (Public Health Nutrition) Volume 17, 607 - 613. doi:10.1017/S1368980013000116

Food aroma affects bite size

René A de Wijk, Ilse A Polet, Wilbert Boek, Saskia Coenraad, Johannes HF Bult (2012) (Flavour) Volume 1, 3. doi:10.1186/2044-7248-1-3

A Behavioural Interpretation of Food Acceptability

McEwan J A, Thomson D M H (1988) (Food Quality and Preference) Volume 1, 3-9.

A Comparative Study of Three Product Acceptability Trials

McEwan JA (1997) (Food Quality and Preference) Volume 8, 183-190.

A Comparison of Free-Choice Profiling and the Repertory Grid Method in the Flavour Profiling of Cider

Piggott J R, Watson M P (1992) (Journal of Sensory Studies) Volume 7, 133-145.

A comparison of the effects of added saliva, a-amylase and water on texture perception in semi-solids

Engelen L, de Wijk RA, Prinz JF, Janssen AM, van der Bilt A, Weenen H, Bosman F (2003) (Physiology and Behavior) Volume 78, 805-811.

A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose

O’Sullivan M G, Byrne D V, Jensen M T, Andersen H J, Vestergaard J (2003) (Meat Science) Volume 65, 211-224.

A consumer perspective on new technology

Risvik E (1994) (The European Food and Drink Review) Volume 2, 23-27.

A graphical technique for assessing differences among a set of rankings

Hirst D, Næs T (1994) (Journal of Chemometrics) Volume 8, 81-93.

A Guide to the Use and Interpretation of Generalized Procrustes Analysis

McEwan J A, Hallett E M (1990) (CCFRA Statistical Manual) Volume 1.

A Method for Anticipating Product Acceptability on Repeated Consumption

McEwan J A, Ducher C (1998) (R&D Report) Volume 56.

A parametric model for time-intensity curves

Eilers PHC, Dijksterhuis GB (2004) (Food Quality and Preference) Volume 15, 239–245.

A postero-anterior videofluorographic study of the intraoral management of food in man

Mioche L, Hiiemae KM, Palmer JB (2002) (Archives of Oral Biology) Volume 47, 267-280.

A prospective study of food preferences in childhood

Nicklaus S, Boggio V, Chabanet C, Issanchou S (2004) (Food Quality and Preference) Volume 15, 805-818.

A prospective study of food variety seeking in childhood, adolescence and early adult life

Nicklaus S, Boggio V, Chabanet C Issanchou S (2005) (Appetite) Volume 44, 289-297.

A Qualitative Approach to the Initial Stages of Food Quality Specification Development

Dixon J K, McEwan J A (1998) (CCFRA R&D Report) Volume 59.
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