Recent publications:

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Hedonic contrast effects in multi-product food evaluations differing in complexity

Jagoda Mazur, Rafal Drabek, Anne Goldman (2018) (Food Quality and Preference) Volume 63, 159 - 167. doi:10.1016/j.foodqual.2017.06.016

Easy-going, rational, susceptible and struggling eaters: A segmentation study based on eating behaviour tendencies

Saara Pentikäinen, Anne Arvola, Leila Karhunen, Kyösti Pennanen (2018) (Appetite) Volume 120, 212 - 221. doi:10.1016/j.appet.2017.09.001

Hedonic contrast effects in multi-product food evaluations differing in complexity

Jagoda Mazur, Rafal Drabek, Anne Goldman (2018) (Food Quality and Preference) Volume 63, 159 - 167. doi:10.1016/j.foodqual.2017.06.016

Plant cells as food – A concept taking shape. Food Research International

Emilia Nordlund, Martina Lille, Pia Silventoinen, Heli Nygren, Tuulikki Seppänen-Laakso, Atte Mikkelson, Anna-Marja Aura, Raija-Liisa Heiniö, Liisa Nohynek, Riitta Puupponen-Pimiä, Heiko Rischer (2018) (Food Research International ) (Issue 107), 297-305. doi:10.1016/j.foodres.2018.02.045

Easy to use pharmaceutical packaging (Ageing and Technology)

Raija-Liisa Heiniö (2018) (VTT Research Highlights; HELP Helppokäyttöinen lääkepakkaus. ISBN 978-951-38-8612-7), 38-45. URL:

Food for seniors. Development of tailored food products, meals and packages for older consumers

Raija-Liisa Heiniö, Saara Pentikäinen (2018) (VTT Research Highlights; HELP Helppokäyttöinen lääkepakkaus. ISBN 978-951-38-8612-7), 94-103. URL:

Desires for beverages and liking of skin care product odors in imaginative and immersive virtual reality beach contexts

Ida Ninett Skovgaard K. Andersen, Alexandra A. Kraus, Christian Ritz, Wender L.P. Bredie (2018) (Food Research International) Volume in press. doi:10.1016/j.foodres.2018.01.027

Impact on the physicochemical and sensory properties of salt reduced corned beef formulated with and without the use of salt replacers.

Fellendorf, S., Kerry J.P., Hamill, R.H. and O'Sullivan, M.G. (2018) (LWT-Food Science and Technology) Volume 92, 584-592. doi:10.1016/j.lwt.2018.03.001

Factors influencing the flavor of bovine milk and cheese from grass based versus non-grass based milk production systems.

Kilcawley, K.N., Faulkner, H., Clarke, H.J., O'Sullivan, M.G. and Kerry J.P. (2018) (Foods) Volume 7, 32. doi:10.3390/foods7030037

Rapid descriptive consumer analysis using simultaneous and monadic sample presentation for coffee.

Stokes, C., O’Sullivan, M. G., and Kerry, J. P. (2018) (Food and Nutrition Sciences ) Volume 9, 63-76. doi:10.4236/fns.2018.92005

The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar- style cheese.

Hickey, C.D., O’Sullivan, M.G., Davis, J., Scholz, D., Kilcawley, K. N., Wilkinson, M.G. and Sheehan, J.J. (2018) (Food Research International) Volume 103, 468-477. doi:10.1016/j.foodres.2017.09.081

The development of basic taste sensitivity and preferences in children

Fry Vennerød FF, Nicklaus S, Lien N, Almli VL (2018) (Appetite) Volume 127, 130-13. doi:10.1016/j.appet.2018.04.027

Temporal dominance of sensations, emotions, and temporal liking measured in a bar for two similar wines using a multi-sip approach

Ana P. Silva, Hans-Peter Voss, Hannelize van Zyl, Tim Hogg, Cees de Graaf, Manuela Pintado, Gerry Jager (2018) (Journal of Sensory Studies), e12459.

Extrusion cooking of cassava-soy flour with 200 g/kg wheat bran promotes slower oral processing during consumption of the instant porridge and higher derived satiety

Dolapo A. Oladiran, Mohammed N. Emmambux, Henriëtte L. de Kock (2018) (LWT) Volume 97, 778 - 786. doi:

See, Feel, Taste: The Influence of Receptacle Colour and Weight on the Evaluation of Flavoured Carbonated Beverages

Line Mielby, Qian Wang, Sidsel Jensen, Anne Bertelsen, Ulla Kidmose, Charles Spence, Derek Byrne (2018) (Foods) Volume 7, 119. doi:

Right Sizing: Sensory-Based Product Design Is a Promising Strategy to Nudge Consumers toward Healthier Portions

David Labbe, Lisa R. Fries, Aurore Ferrage, Francine Lenfant, Nicolas Godinot, Nathalie Martin (2018) (Nutrients) Volume 10, 1544. doi:10.3390/nu10101544

Fairness-Based Tasks for Assessing Children’s Perceptions of Food Quantities and Associations with Portion Selection

Aurore Ferrage, Lisa R. Fries, Nicolas Godinot, David Labbe, Nathalie Martin (2018) (Nutrients) Volume 10, 453. doi:10.3390/nu10040453

What’s in a name? The effect of congruent and incongruent product names on liking and emotions when consuming beer or non-alcoholic beer in a bar

Ana Patricia Silva, Gerry Jager, Hans-Peter Voss, Hannelize van Zyl, Tim Hogg, Manuela Pintado, Cees de Graaf (2017) (Food Quality and Preference) Volume 55, 58 - 66. doi:10.1016/j.foodqual.2016.08.008

Providing choice and/or variety during a meal: Impact on vegetable liking and intake

Odile Parizel, Hélène Labouré, Agnès Marsset-Baglieri, Gilles Fromentin, Claire Sulmont-Rossé (2017) (Appetite) Volume 108, 391 - 398. doi:10.1016/j.appet.2016.10.027

Is portion size selection associated with expected satiation, perceived healthfulness or expected tastiness? A case study on pizza using a photograph-based computer task

D. Labbe, A. Rytz, N. Godinot, A. Ferrage, N. Martin (2017) (Appetite) Volume 108, 311 - 316. doi:

This apple is too ugly for me!

Ilona E. de Hooge, Marije Oostindjer, Jessica Aschemann-Witzel, Anne Normann, Simone Mueller Loose, Valérie Lengard Almli (2017) (Food Quality and Preference) Volume 56, 80 - 92. doi:

Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee

Ida Steen, Sandra S. Waehrens, Mikael A. Petersen, Morten Münchow, Wender L.P. Bredie (2017) (Food Chemistry) Volume 219, 61 - 68. doi:

A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies

Daniele Asioli, Paula Varela, Margrethe Hersleth, Valerie Lengard Almli, Nina Veflen Olsen, Tormod Næs (2017) (Food Quality and Preference) Volume 56, 266 - 273. doi:

Advances in representation and analysis of mono and multi-intake Temporal Dominance of Sensations data

M.V. Galmarini, M. Visalli, P. Schlich (2017) (Food Quality and Preference) Volume 56, 247 - 255. doi:

Future directions in sensory and consumer science: Four perspectives and audience voting

S.R. Jaeger, J. Hort, C. Porcherot, G. Ares, S. Pecore, H.J.H. MacFie (2017) (Food Quality and Preference) Volume 56, 301 - 309. doi:

Vegetables and other core food groups: A comparison of key flavour and texture properties

Astrid A.M. Poelman, Conor M. Delahunty, Cees de Graaf (2017) (Food Quality and Preference) Volume 56, 1 - 7. doi:

Recalled taste intensity, liking and habitual intake of commonly consumed foods

Marilyn C. Cornelis, Michael G. Tordoff, Ahmed El-Sohemy, Rob M. van Dam (2017) (Appetite) Volume 109, 182 - 189. doi:10.1016/j.appet.2016.11.036

Does eating good-tasting food influence body weight?

Michael G. Tordoff, Jordan A. Pearson, Hillary T. Ellis, Rachel L. Poole (2017) (Physiology & Behavior) Volume 170, 27 - 31. doi:10.1016/j.physbeh.2016.12.013

“Welcome on board”: Overall liking and just-about-right ratings of airplane meals in three different consumption contexts-laboratory, re-created airplane, and actual airplane

Nancy T. E. Holthuysen, Milou N. Vrijhof, René A. de Wijk, Stefanie Kremer (2017) (Journal of Sensory Studies), e12254. doi:10.1111/joss.12254

Integration of the sensory experience and post-ingestive measures for understanding food satisfaction. A case study on sucrose replacement by Stevia rebaudiana and addition of beta glucan in fruit drinks

Barbara V. Andersen, Line H. Mielby, Ida Viemose, Wender L.P. Bredie, Grethe Hyldig (2017) (Food Quality and Preference) Volume 58, 76 - 84. doi:

Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel

Joachim J. Schouteten, Xavier Gellynck, Ilse De Bourdeaudhuij, Benedikt Sas, Wender L.P. Bredie, Federico J.A. Perez-Cueto, Hans De Steur (2017) (Food Research International) Volume 93, 33 - 42. doi: 10.1016/j.foodres.2016.12.015

Food shopping, sensory determinants of food choice and meal preparation by visually impaired people. Obstacles and expectations in daily food experiences

Eliza Kostyra, Sylwia Żakowska-Biemans, Katarzyna Śniegocka, Anna Piotrowska (2017) (Appetite) Volume 113, 14 - 22. doi:

Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines

Jing Liu, Nils Arneborg, Torben B Toldam-Andersen, Mikael A Petersen, Wender LP Bredie (2017) (Journal of the Science of Food and Agriculture). doi:10.1002/jsfa.8218

Development of novel tools to measure food neophobia in children

Marie Damsbo-Svendsen, Michael Bom Frøst, Annemarie Olsen (2017) (Appetite) Volume 113, 255 - 263. doi:10.1016/j.appet.2017.02.035

A review of instruments developed to measure food neophobia

Marie Damsbo-Svendsen, Michael Bom Frøst, Annemarie Olsen (2017) (Appetite). doi:10.1016/j.appet.2017.02.032

Exploring influences on food choice in a large population sample: The Italian Taste project

E. Monteleone, S. Spinelli, C. Dinnella, I. Endrizzi, M. Laureati, E. Pagliarini, F. Sinesio, F. Gasperi, L. Torri, E. Aprea, L.I. Bailetti, A. Bendini, A. Braghieri, C. Cattaneo, D. Cliceri, N. Condelli, M.C. Cravero, A. Del Caro, R. Di Monaco, S. Drago, (2017) (Food Quality and Preference) Volume 59, 123 - 140. doi:

FGF21 Is a Sugar-Induced Hormone Associated with Sweet Intake and Preference in Humans

Susanna Søberg, Camilla H. Sandholt, Naja Z. Jespersen, Ulla Toft, Anja L. Madsen, Stephanie von Holstein-Rathlou, Trisha J. Grevengoed, Karl B. Christensen, Wender L.P. Bredie, Matthew J. Potthoff, Thomas P.J. Solomon, Camilla Scheele, Allan Linneberg, (2017) (Cell Metabolism) Volume 25, 1045 - 1053.e6. doi:

FGF21 Is a Sugar-Induced Hormone Associated with Sweet Intake and Preference in Humans

Susanna Søberg, Camilla H. Sandholt et al. (2017) (Cell Metabolism) Volume 25, 1045 - 1053.e6. doi:

Do rye product structure, product perceptions and oral processing modulate satiety?

Saara Pentikäinen, Nesli Sozer, Johanna Närväinen, Kirsi Sipilä, Syed Ariful Alam, Raija-Liisa Heiniö, Jussi Paananen, Kaisa Poutanen, Marjukka Kolehmainen (2017) (Food Quality and Preference) Volume 60, 178 - 187. doi:

Does a familiarization step influence results from a TCATA task?

Sara R. Jaeger, Michelle K. Beresford, Denise C. Hunter, Florencia Alcaire, John C. Castura, Gastón Ares (2017) (Food Quality and Preference) Volume 55, 91 - 97. doi:10.1016/j.foodqual.2016.09.001

Biochemical and sensory characteristics of the cricket and mealworm fractions from supercritical carbon dioxide extraction and air classification

Mika H. Sipponen, Outi E. Mäkinen, Katariina Rommi, Raija-Liisa Heiniö, Ulla Holopainen-Mantila, Sanna Hokkanen, Terhi K. Hakala, Emilia Nordlund (2017) (European Food Research and Technology). doi:10.1007/s00217-017-2931-1

Using food comfortability to compare food's sensory characteristics expectations of elderly people with or without oral health problems

Mathilde Vandenberghe-Descamps, Claire Sulmont-Rossé, Chantal Septier, Gilles Feron, Hélène Labouré (2017) (Journal of Texture Studies) Volume 48, 280 - 287. doi:

Cayenne pepper in a meal: Effect of oral heat on feelings of appetite, sensory specific desires and well-being

B.V. Andersen, D.V. Byrne, W.L.P. Bredie, P. Møller (2017) (Food Quality and Preference) Volume 60, 1 - 8. doi:10.1016/j.foodqual.2017.03.007

Rapid sensory profiling and hedonic rating of whole grain sorghum-cowpea composite biscuits by low income consumers

Koya AP Dovi, Constance Chiremba, John RN Taylor, Henriëtta L de Kock (2017) (Journal of the Science of Food and Agriculture). doi:10.1002/jsfa.8536

Impact of different forage types on the volatile and sensory properties of bovine milk.

Faulkner, H., O’Sullivan, M.G., Kerry J.P and Kilcawley, K.N. (2017) (Journal of Dairy Science) Volume 101, 1034-1047. doi:10.3168/jds.2017-13141

Sensory Optimised Salt and Fat Reduction in Processed Meats: Technological Approaches for Creating Novel Product Formulations.

O’Sullivan, M.G. and Kerry, J.P. (2017) (Food Science and Nutrition). URL:

Sensory capabilities of young, middle aged and elderly Irish assessors to identify beef steaks of varying texture.

Conroy, P., O’Sullivan, M.G, Hamill R.H. and Kerry J.P. (2017) (Meat Science) Volume 132, 125-130. doi:10.1016/j.meatsci.2017.05.020

Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding.

Fellendorf, S., O’Sullivan, M.G. and Kerry J.P. (2017) (Food Science & Nutrition) Volume 5, 273-284.

Hedonic and descriptive sensory evaluation of instant and fresh coffee products.

Stokes, C., O’Sullivan, M. G., and Kerry, J. P. (2017) (European Food Research and Technology) Volume 243, 331-340. doi: 10.1007/s00217-016-2747-4

Effect of a grazing period prior to finishing on a high concentrate diet on meat quality from bulls and steers.

Moran, L., O’Sullivan, M.G., Kerry, J.P., Picard, B., McGee, M., O’Riordan, E.G. and Moloney, A.P. (2017) (Meat Science) Volume 125, 76-83. doi:10.1016/j.meatsci.2016.11.021
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