Comparison of Sensory Panels: A Ring Trial
McEwan (1999) (Food Quality and Preference) Volume 10, 161-171.
Comparison of the sensory properties, rheology and microscopic structure of desserts made from either gelatin or pectin
S. Chapman, C. Saraiva, M. Edwards, S. Sahi, C. Gilbert (2004) (CCFRA Confidential R & D Report) Volume 202.
Comparison of three procedures for consumer assessment of fat spreads - short report
Matuszewska I, Barylko-Pikielna N, Szczecinska A, Radzanowska J (1997) (Polish Journal of Food and Nutrition Sciences) Volume 6 (Issue 47), 657-663.
Comparison of wine discrimination with orthonasal and retronasal profilings. Application to Burgundy Pinot Noir wines
Aubry V, Schlich P, Issanchou S, Etiévant P (1999) (Food Quality and Preference) Volume 10.
Complete denture wearers : Electromyography of mastication and texture perception whilst eating meat
Veyrunes J L, Mioche L (2000) (European Journal of Oral Sciences) Volume 108, 83-92.
Composition of apricot aroma: Correlations between sensory and instrumental data
Guichard E, Schlich P, Issanchou S (1990) (Journal of Food Science) Volume 55, 735-738.
Computers for Sensory Evaluation. Part 1 - Data Entry. The Senstec System
Lyon D H (1986) (Food Manufacture) Volume 61.
Computers for Sensory Evaluation. Part 2
Jewell K (1986) (Food Manufacturer) Volume 61.
Computers in Sensory Analysis
McEwan J A (1989) (Food Manufacturer) Volume September, 80-81.
Confronto di panel addestrati ed inesperti nell’analisi descrittiva del pecorino. (Descriptive profiling of pecorino cheese: comparison of panels)
Sinesio F, Sabato R, Laurita C, Trabalza Marinucci M (1997) (La Rivista Italiana di Scienza dell’Alimentazione) Volume 26 (Issue 2), 97-114.
Conjoint Analysis as a Tool in the Development of food Quality Specifications
McEwan J A (1998) (CCFRA R&D Report) Volume 70.
Consuemr perceptions of food products involving genetic modification - results from a qualitative study in four Nordic countries
Grunert K G, Lätheenmäki L, NIelsen N A, Poulsen J B, Ueland O, Aström A (2001) (Food Quality and Preference) Volume 12, 527-542.
Consumer acceptance of cheese, influence of different testing conditions
M. Hersleth, Ø. Ueland, H. Allain, T. Næs (2005) (Food Quality and Preference) Volume 16, 103-110.
Consumer analysis of tenderness and acceptability of beef very quickly or slowly chilled, aged or not aged
Zamora F, Dransfield E (1998) (Eating Quality ) Volume 3, 101-107 .
Consumer and health: getting the probiotic message across
Lähteenmäki L (2004) (Microbial Ecology in Health and Disease) Volume 16, 145-149.
Consumer and sensory investigation in relation to physical/chemical aspects of cooked pork in Scandinavia
Bryhni E A, Byrne, D V, Rødbotten M, Møller S, Claudi-Magnussen C, Karlsson A, Agerhem H, Johansson M, Martens M (2003) (Meat Science) Volume 65 (Issue 2), 737-748.
Consumer Attitudes and Olive Oil Acceptance: The Potential Consumer
McEwan J A (1994) (Grasas y Aceites) Volume 45, 9-15.
Consumer attitudes to Bristish made food : Focus groupes
CCFRA (1999) (R&D Report) Volume 82.
Consumer Attitudes to British Made Foods: Focus Groups
Groves AM, McEwan JA, Henson SJ (1999) (CCFRA R&D Report) Volume 82.
Consumer attitudes toward the use of genetic technoloy in tomato production in Italy
Saba A, Vassallo M (2002) (Food Quality and Preference) Volume 13 (Issue 1), 13-21.
Consumer Barriers to the Consumption of Reduced Fat Bakery Products: A Qualitative Approach
McEwan J A, Clayton D (1999) (CCFRA R&D Report) Volume 78.
Consumer barriers to the consumption of reduced-fat bakery products : a qualitative approach
CCFRA (1999) (R&D Report) Volume 78.
Consumer choices of pork chops: results from three consumer panels in France
Ngapo T M, Martin J-F, Dransfield E (2004) (Food Quality and Preference) Volume 15, 349-359.
Consumer expectations and perceptions of meat and meat product quality
Issanchou S (1996) (Meat Science) Volume 43, 5-19.
Consumer Input Into the Development of Food Quality Specifications: An Integrated Approach
McEwan J A (1999) (CCFRA R&D Report) Volume 76.
Consumer input to the development of food quality specifications : an integrated approach
CCFRA (1999) (R&D Report) Volume 76.
Consumer issues: Consumer awareness of and attitudes towards functional foods
CCFRA (2002) (CCFRA Report) Volume 162.
Consumer Issues: Consumer awareness of and attitudes towards organic food
CCFRA (2001) (CCFRA Report) Volume 149.
Consumer Issues: Consumer awareness of and attitudes towards genetic modification
CCFRA (2001) (CCFRA Report) Volume 142.
Consumer liking for sausages affected by sensory quality and information on fat content
Solheim R (1992) (Appetite) Volume 19, 285-292.
Consumer perception of food products involving genetic modification: Results from a qualitative study in four Nordic countries
Grunert K G, Lähteenmäki L, Nielsen N A, Poulsen J B, Ueland O, Åström A (2000) (MAPP Working paper) Volume 72.
Consumer perception of quality attributes of frozen peas : a qualitative approach
CCFRA (1998) (R&D Report) Volume 71 (Issue 1952).
Consumer Perception of Quality Attributes of Frozen Peas: A Qualitative Report
McEwan J A, Clayton D C (1999) (CCFRA R&D Report) Volume 80.
Consumer perceptions : Pork and pig production. insights from France, England, Sweden and Denmark
Ngapo T M, Martin J F, Dransfield E, Nute G R, Magnusson M, Bredahl L (2003) (Meat Science) Volume 66, 125-134.
Consumer perceptions and expectations for healthy cereal products
Dean M, Raats MM, Shepherd R, Arvola A, Lahteenmaki L, Saba A, Vassallo M, Claupein E, Winkelmann M (2007) (Journal of Cereal Science) Volume 46, 188-196.
Consumer perceptions of food products involving genetic modification - results from a qualitative study in four Nordic countries
Grunert K G, Lähteenmäki L, Nielsen N A, Poulsen J B, Ueland O, Ålström A (2001) (Food Quality and Preference ) Volume 12, 527-542.
Consumer perceptions of pork in Denmark, Norway and Sweden
Bryhni E A, Byrne D V, Rødbotten M, Claudi-Magnussen C, Agerhem H, Johansson M, Lea P, Martens M (2002) (Food Quality and Preference) Volume 13 (Issue 5), 257-266.
Consumer perceptions: pork and pig production
Ngapo TN, Dransfield E, Martin J-F, Magnusson M, Bredhal L, Nute GR (2003) Volume 66, 125-134.
Consumer percetion of food products involving genetic modification: Results from a qualitative study in four Nordic countries
Grunert K G, Lähteenmäki L, Nielsen N A, Poulsen J B, Ueland O, Ålström A (2000) (MAPP Working Paper ) Volume 7218.
Consumer preference mapping of dry fermented lamb sausages
Helgesen H, Solheim R, Næs T (1997) (Food Quality and Preference) Volume 8, 97-109.
Consumer purchase probability for cheddar cheese affected by attitude towards lowfat foods, liking, private body consciousness and information on fat and price
Solheim R, Lawless H T (1996) (Food Quality and Preference) Volume 7, 137-143.
Consumer purchase probability of dry fermented lamb sausages: Consumer segments respond differently to information on fat and price
Helgesen H, Solheim R, Næs T (1998) (Food Quality and Preference) Volume 9, 295-302.
Consumer responses and sensory characteristics of low-fat and full-fat soft margarines and mixed spreads
Barylko-Pikielna N, Matuszewska I, Szczecinska A, Radzanowska J (1997) (Polish Journal of Food and Nutrition Sciences) Volume 6 (Issue 47), 129-140.
Consumers approach to eating healthily: key drivers, barriers and other factors affecting food choice
Thomas S (2006) (CCFRA Review) Volume 50.
Consumers' attitudes towards high pressure freezing of food
Lampila P, Lähteenmäki L (2007) (British Food Journal) Volume 109, 838-851.
Consumers' beliefs about whole and refined grain products in UK, Italy and Finland
Arvola A, Lahteenmaki L, Dean M, Vassallo M, Winkelmann M, Claupein, E, Saba A, Shepherd R (2007) (Journal of Cereal Science) Volume 46, 197-206.
Consumers’ changing attitudes towards functional foods
Urala N, Lähteenmäki L (2007) (Food Quality and Preference) Volume 18, 1-12.
Contribution to the understanding of consumers' creaminess concept: A sensory and a verbal approach
Tournier C, Martin C, Guichard E, Issanchou S, Sulmont-Rosse C (2007) (International Dairy Journal) Volume 17, 555-564.
Corrélation entre les profils aromatiques et les aromagrammes de vins de Bourgogne issus du cépage Chardonnay
Schlich P, Moio L (1994) (Sciences des Aliments) Volume 14, 609-615.
Correlations between functional and occlusal tooth-surface areas and food texture during natural chewing sequences in humans
Bourdiol P, Mioche L (2000) (Archives of Oral Biology) Volume 45, 691-699.
