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A review of ingredients, physiological mechanisms and measurements involved in the enhancement of satiation

Thomas SD, Chapman SJ (2008) (CCFRA Review) Volume 60.

A sensory map of the meat universe

M. Rødbotten, E. Kubberød, P. Lea and Ø.Ueland (2004) (Meat Science) Volume 68, 137-144.

A snapshot mapping of the Danish beer market

Giacalone D, Reinbach HD, Frøst MB (2011) (Scandinavian Brewers´review) Volume 68 (Issue 1), 12-20.

A study of sample and assessor variation – a multivariate study of wine profiles

Sivertsen H, Risvik E (1994) (Journal of Sensory Studies) Volume 9, 293-312.

A study on texture-taste-aroma interactions: physico-chemical and cognitive mechanisms.

Tournier C, Sulmont-Rosse C, Sémon E, Vignon A, Issanchou S, Guichard E (2009) (International Dairy Journal) Volume 19, 450-458.

A study on the mediating role of the intention in the impact of habit and attitude on meat consumption

Saba A, Di Natale R (1999) (Food Quality and Preference) Volume 10, 69-77.

Acceptability of genetically modified cheese presented as real product alternative

Lähteenmäki L, Grunert K, Åström A, Ueland Ø, Arvola A, Bech-Larsen T (2001) (Food Quality and Preference) Volume 15, 805-818.

Activités métaboliques des micrococcaceae : incidence sur les odeurs d’un modèle saucisson. (Metabolic activity of micrococcaceae: effect on the odour of a model dry fermented sausage)

Montel M C, Talon R, Berdagué J L, Kondjoyan N, Bayle M C, Rousset-Akrim S (1996) (Viandes et Produits Carnés ) Volume 17, 293-295.

Adaptation de la mastication aux propriétés mécaniques des aliments

PEYRON M A, WODA A (2001).

Adding flavour to whole grain products

Heiniö RL (2004) (New Food) Volume 1, 62-65.

Adolescent health and lifestyle: the HELENA project

Gilbert C, Hall G (2007) (Journal of the Institute of Food Science and Technology) Volume 21 (Issue 4).

Aistittavien ominaisuuksien vaikutus ruisleivän tyypillisyyteen ja hyväksyttävyyteen (Effect of sensory attributes on identity and acceptance of sour rye bread)

Urala N, Heiniö R-L, Tuorila H (1996) (Leipuri) Volume 1, 10-12.

Alimenti funzionali: atteggiamenti e preferenze dei consumatori. (Consumer attitudes about functional foods)

Rosati S, Cotta F, Saba A (1999) (La Rivista Italiana di Scienza dell’Alimentazione) Volume 28 (Issue 3), 227-233.

Amélioration de la qualité des carcasses et des viandes. (Improving carcass and meat quality)

Bonneau M, Touraille C, Pardon P, Lebas F, Fauconneau B, Remignon H (1996) (INRA Production Animale), 95-110.

An alternative to external preference mapping based on consumer perceptive mapping

Faye P, Brémaud D, Teillet E, Courcoux P, Giboreau A, Nicod H (2006) (Food Quality and Preference) Volume 17, 604-614.

An Analysis of Human Response to the Irritancy of Acetone Vapors

Arts JHE, Mojet J, vanGemert LJ, Emmen HH, Lammers JHCM, Marquart J, Woutersen RA, Feron VJ (2002) (Critical Reviews in Toxicology) Volume 32 (Issue 1), 43-66.

An Application of the Repertory Grid Method in Food Acceptance Research

Thomson D.M.H., McEwan J.A. (1988) (Appetite) Volume 10, 181-193.

An effective hedonic analysis tool : weak/strong points

ROUSSET S, MARTIN J F (2001) (J Sens Stud) Volume 16, 619-641.

An integrated Printed Circuit Board (PCB) microphone

Hietanen J, Zacharov N (2000) (Journal of the Acoustical Society of America) Volume 107 (Issue 5), 25-30.

An international study on the importance of androstenone and skatole for boar taint: II. Sensory evaluation by trained panels in seven European countries

Dijksterhuis GB, Walstra P, Font I, Furnols M, Engel B, Agerhem H, Fischer K, Olivers MA, Claudi-Magnussen C, Siret F, Beague MP, Homer DB, Bonneau M, (2000) (Meat Science) Volume 54, 261-269.

An international study on the importance of androstenone and skatole for boar taint: IV. Simulation studies on consumer dissatisfaction with entire male pork and the effect of sorting out carcasses on the slaughter line, main conclusions and recommendatio

Bonneau M., Walstra P, Claudi-Magnussen C, Kempster AJ, Tornberg E, Fischer K, Diestre A, Siret F, Chevillon P, Claus R, Dijksterhuis GB, Punter P, Matthews KR, Agerhem H, Beague MP, Oliver MA, Gispert M, Weiler U, Von Seth G et al. (2000) (Meat Science) Volume 54, 285-295.

Analisi sensoriale del burro: risultati di uno studio internazionale (Sensory analysis of butter: results of an international study)

Sinesio F, Moneta E, Catone T (2001) (Scienza e Tecnica Lattiero-Casearia) Volume 52 (Issue 1), 29-48.

Analisi sensoriale e classificazione di cultivar di noce. (Sensory quality criteria in the classification of cultivar of walnut fruit)

Sinesio F, Moneta E (1994) (Italus Hortus) Volume 1 (Issue 2), 42-48.

Analiza Statystyena Wynikow Ocen Sensorycznych. Czesc I - Prosta Statystyka Opisowa I Illustracja Grajiczna

McEwan J A (1992) (Spozywczy) Volume XLVI, 319-321.

Analiza Statystyena Wyników Ocen Sensorycznych. Czesc II - Analiza Wariancji I Wielowymiarowa Analiza Danych.

McEwan JA (1993) (Przemysl Spozywczy) Volume XLVII, 24-25.

Analysis of designed experiments by stabilised PLS Regression and jack-knifing

Martens H, Høy M, Westad F, Folkenberg D, Martens M (2001) (Chemometrics and Intelligent Laboratory Systems) Volume 58, 151-70.

Analysis of sensory assessors in texture profiling of potatoes by multivariate modelling

Thybo A K, Martens M (2000) (Food Quality and Preference) Volume 11, 283-288.

Analysis of sensory data of different food products by ANOVA

Hegyi A, Kuti T, Kemény S (2004) (Chemometrics and Intelligent Laboratory Systems) Volume 72, 253-257.

Analysis of Sensory Data of Different Food Products by ANOVA

Kuti T, Hegyi T, Kemény S (2003) (Conferentia Chemometrica), 47.

Apple or mushroom - sensory impact of 1-octen-3-one in an apple odour mixture

Bredie W L P, Ivanova D, Møller P, Petersen M A (2001) (Food Processing Industry Magazine) Volume 10, 5-6.

Application of an electronic nose for measurements of boar taint in entire male pigs

Vestergaard J S, Haugen J-E, Byrne D V (2006) (Meat Science) Volume 74, 564-577.

Application of ITU-T P.862, ITU-T P.862.1 and ITU-T P.862.2

Kurittu A, Salmela J, Kirla O, Lakaniemi A, Mattila VV, Zacharov N (2006) (Journal of the Audio Engineering Society) Volume 54 (Issue 12).

Application of Quality Index Method (QIM): Scheme in Shelf Life Study of Farmed Atlantic Salmon (Salmo salar)

Sveinsdóttir K, Martinsdóttir E, Hyldig G, Jørgensen B, Kristbergsson K (2002) (J Fd Science Vol) Volume 67 (Issue 4).

Application of replicated difference testing

Schlich P, Dacremont C, Brockhoff P B (2000) (Food Quality and Preference) Volume 11, 43-46.

Applicazione e methodi di analisi sensoriale. (Methods and applications of sensory analysis)

Sinesio F (1990) (Industrie Alimentari) Volume 29 (Issue 11), 969-976.

Applied genomics: an innovative tool to improve quality in chains (Predicting mealiness in apples - a case study)

Wordragen MF van, Balk PA, Hall RD, Nijenhuis MA, Busink H, Vorst OFJ, AAM Poelman (2003) (Acta Horticulturae) Volume 604, 387-394.

Applying machine learning methods in studying relationships between mouthfeel and microstructure in oat bread

Salmenkallio-Marttila M, Roininen K, Lindgren JT, Rousu J, Autio K and Lähteenmäki L (2004) (Journal of Texture Studies) Volume 35, 225-250.

Approche technique et normative de la validation des méthodes

Nicod H (Annales de falsification des experts chimistes. Janvier-Mars 2002) Volume 95 (Issue 958).

Appropriateness as a Measure of Situational and Environmental Factors in Meal Enjoyment

McEwan J A (1993) (CCFRA Technical Memorandum) Volume 690.

Are weak odors stronger than strong odors? The influence of odor on human performance

Köster EP, Degel J (2001) (Aroma-Chology) Volume 9 (Issue 2), 9-11.

Assesing acceptability of eel (Anguilla anguilla) fed three different diets

Coello M T, Sánchez M J, Vicario I M (1999) (Journal of the Science of Food and Agriculture) Volume 79, 2087-2093.

Assessment of sensory quality of meat sausages using near infrared spectroscopy

Ellekjær M R, Isaksson T, Solheim R (1994) (Journal of Food Science) Volume 59, 456-464.

Atk aistinvaraisessa arvioinnissa (ADP in sensory evaluation)

Kivikataja R-L (1990) (Kehittyvä Elintarvike) Volume 3, 5-6.

Atteggiamenti ed opinioni degli Italiani nei riguardi del consumo delle carni. (Attitudes and beliefs toward the actual consumption of meat)

Di Natale R, Turrini A, Saba A (1998) (La Rivista di Scienza dell’Alimentazione) Volume 27 (Issue 2), 89-98.

Attitudes and beliefs directed towards ready meal consumption

Ahlgren M, Gustafsson IB, Hall G (2004) (Food Service Technology) Volume 4, 159-169.

Attitudes behind consumers’ willingness to use functional foods

Urala N, Lähteenmäki L (2004) (Food Quality and Preference) Volume 15, 793-803.

Attitudes of older EU adults to diet, food and health: a pan-EU survey

Allen D, Newsholme HC (2003) (R&D Report) Volume 174.

Attitudes towards food containing fats in subjects of different body size

Saba A, Di Natale R, Turrini A, D’Amicis A (1999) (International Journal of Obesity) Volume 23, 1160-1169.

Attitudes towards meat and meat-eating among adolescents in Norway: a qualitative study

E. Kubberød, Ø. Ueland, Å. Tronstad, E. Risvik (2002) (Appetite) Volume 38, 53-62.

Attitudes towards organic foods and risk/benefit perception associated with pesticides

Saba A, Messina F (2003) (Food Quality and Preference) Volume 14 (Issue 8), 637-645.
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