Recent publications:

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Can Eating Make Us More Creative? A Multisensory Perspective

Qian Janice Wang, Francisco Barbosa Escobar, Signe Lund Mathiesen, Patricia Alves Da Mota (2021) (Foods) Volume 10, 469. doi:10.3390/foods10020469

Effect of context on fine fragrance-elicited emotions: Comparison of three experimental methodologies

Christelle Porcherot, Sophie Raviot-Derrien, Marie-Pierre Beague, Sven Henneberg, Michelle Niedziela, Kathryn Ambroze, Jean A. McEwan (2021) (Food Quality and Preference) Volume 95, 104342. doi:https://doi.org/10.1016/j.foodqual.2021.104342

Implementing immersive technologies in consumer testing: Liking and Just-About-Right ratings in a laboratory, immersive simulated café and real café

E.H. Zandstra, D. Kaneko, G.B. Dijksterhuis, E. Vennik, R.A. De Wijk (2020) (Food Quality and Preference) Volume 84, 103934. doi:https://doi.org/10.1016/j.foodqual.2020.103934

The ability of 10–11-year-old children to identify basic tastes and their liking towards unfamiliar foods

Ervina Ervina, Ingunn Berget, Alexander Nilsen, Valerie L. Almli (2020) (Food Quality and Preference) Volume 83, 103929. doi:https://doi.org/10.1016/j.foodqual.2020.103929

Effect of Experiential Vegetable Education Program on Mediating Factors of Vegetable Consumption in Australian Primary School Students: A Cluster-Randomized Controlled Trial

Astrid A. M. Poelman, Maeva Cochet-Broch, Bonnie Wiggins, Rod McCrea, Jessica E. Heffernan, Janne Beelen, David N. Cox (2020) (Nutrients) Volume 12, 2343. doi:https://doi.org/10.3390/nu12082343

Perception and liking of yogurts with different degrees of granularity in relation to ethnicity, preferred oral processing and lingual tactile acuity

Jing Liu, Anne C. Bech, Sandra Stolzenbach Waehrens, Wender L.P. Bredie (2020) (Food Quality and Preference) Volume 90, 104158. doi:https://doi.org/10.1016/j.foodqual.2020.104158

A cross-cultural perspective on feeling good in the context of foods and beverages

Claire Sulmont-Rossé, Rafal Drabek, Valérie L. Almli, Hannelize van Zyl, Ana Patricia Silva, Martin Kern, Jean A. Mc Ewan, Gastón Ares (2019) (Food Research International) Volume 115, 292-301. URL: https://www.sciencedirect.com/science/article/pii/S096399691830961X

Do immersive techniques help to capture consumer reality?

Fiorella Sinesio, Elisabetta Moneta, Christelle Porcherot, Silvia Abbà, Lise Dreyfuss, Kévin Guillamet, Seppe Bruyninckx, Charles Laporte, Sven Henneberg, Jean A McEwan (2019) (Food Quality and Preference) Volume 77, 123-134. URL: https://www.sciencedirect.com/science/article/abs/pii/S0950329319301843

Does the τ estimate from same-different test data represent a relevant sensory effect size for determining sensory equivalency?

J.C.Castura, S.K.King, C.J.Findlay (2019) (Food Quality and Preference Volume) Volume 75, 230-238. URL: https://www.sciencedirect.com/science/article/abs/pii/S095032931830449X?via%3Dihub

Application of TCATA to examine variation in beer perception due to thermal taste status

Jessica Mitchell, John C. Castura, Margaret Thibodeau, Gary Pickering (2019) (Food Quality and Preference ) Volume 73, 135-142. URL: 10.1016/j.foodqual.2018.11.016

Did assessors select attributes by chance alone in your TDS study, and how relevant is it to know?

Michael Meyners, John C. Castura (2019) (Food Research International) Volume 119, 571-583. URL: 10.1016/j.foodres.2018.10.035

Consumer Understanding, Perception and Interpretation of Serving Size Information on Food Labels: A Scoping Review

Klazine Van der Horst, Tamara Bucher, Kerith Duncanson, Beatrice Murawski, David Labbe (2019) (Nutrients) Volume 11, 2189. doi:10.3390/nu11092189

Dynamic Oral Texture Properties of Selected Indigenous Complementary Porridges Used in African Communities

James Makame, Tanita Cronje, Naushad M. Emmambux, Henriette De Kock (2019) (Foods) Volume 8, 221. doi:10.3390/foods8060221

Sensory, Tribological, and Rheological Profiling of “Clean Label” Starch–Lipid Complexes as Fat Replacers

Joyce Agyei‐Amponsah, Lubica Macakova, Henrietta L. DeKock, Mohammad N. Emmambux (2019) (Starch - Stärke) Volume 71 (Issue 12), 1800340. doi:10.1002/star.201800340

Effects of varying the color, aroma, bitter, and sweet levels of a grapefruit-like model beverage on the sensory properties and liking of the consumer

GOUS, A.G.S., ALMLI, V.L., COETZEE, V. & DE KOCK, H.L. (2019) (Nutrients) Volume 11 (Issue 2). doi:10.3390/nu11020464

Exploring the common and unique variability in TDS and TCATA data – A comparison using canonical correlation and orthogonalization

Ingunn Berget, John C. Castura, Gaston Ares, Tormod Næs, Paula Varela (2019) (Food Quality and Preference) Volume 79, 103790. doi:https://doi.org/10.1016/j.foodqual.2019.103790

Investigating temporal sensory data via a graph theoretic approach

J.C. Castura (2019) (Food Quality and Preference) Volume 79, 103787. doi:https://doi.org/10.1016/j.foodqual.2019.103787

Investigating temporal sensory data via a graph theoretic approach

J.C. Castura (2019) (Food Quality and Preference) Volume 79, 103787. doi:https://doi.org/10.1016/j.foodqual.2019.103787

A low-fat diet up-regulates expression of fatty acid taste receptor gene FFAR4 in fungiform papillae in humans: a co-twin randomised controlled trial

Andrew Costanzo, Dongli Liu, Caryl Nowson, Konsta Duesing, Nicholas Archer, Steve Bowe, Russell Keast (2019) (British Journal of Nutrition) Volume 122, 1212-1220. doi:https://doi.org/10.1017/s0007114519002368

Obesity is associated with altered gene expression in human tastebuds

Nicholas Archer, Jan Shaw, Maeva Cochet-Broch, Rowan Bunch, Astrid Poelman, William Barendse, Konsta Duesing (2019) (International Journal of Obesity) Volume 43, 1475-1484. doi:https://doi.org/10.1038/s41366-018-0303-y

Impact of drying technologies on tomato flavor composition and sensory quality

Suganya Jeyaprakash, Jessica E. Heffernan, Robert H. Driscoll, Damian C. Frank (2019) (LWT) Volume 120, 108888. doi:https://doi.org/10.1016/j.lwt.2019.108888

Linking consumer sensory acceptability to volatile composition for improved shelf-life: A case study of fresh-cut watermelon (Citrullus lanatus)

M.L. Mendoza-Enano, R. Stanley, D. Frank (2019) (Postharvest Biology and Technology) Volume 154, 137-147. doi:https://doi.org/10.1016/j.postharvbio.2019.03.018

Multiple vs Single Target Vegetable Exposure to Increase Young Children's Vegetable Intake

Astrid A.M. Poelman, Conor M. Delahunty, Maeva Broch, Cees de Graaf (2019) (Journal of Nutrition Education and Behavior) Volume 51, 985-992. doi:https://doi.org/10.1016/j.jneb.2019.06.009

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: http://www.vtt.fi/inf/pdf/researchhighlights/2017/R14.pdf

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: http://www.vtt.fi/inf/pdf/researchhighlights/2017/R14.pdf

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. doi:doi.org/10.1111/joss.12459

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:https://doi.org/10.1016/j.lwt.2018.07.068

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:https://doi.org/10.3390/foods7080119

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

Vegetable Education Program Positively Affects Factors Associated With Vegetable Consumption Among Australian Primary (Elementary) Schoolchildren

Astrid A.M. Poelman, Maeva Cochet-Broch, David N. Cox, Darren Vogrig (2018) (Journal of Nutrition Education and Behavior) Volume 51, 492-497.e1. doi:https://doi.org/10.1016/j.jneb.2018.11.002

Sweetness but not sourness enhancement increases acceptance of cucumber and green capsicum purees in children

V.L. van Stokkom, A.A.M. Poelman, C. de Graaf, O. van Kooten, M. Stieger (2018) (Appetite) Volume 131, 100-107. doi:https://doi.org/10.1016/j.appet.2018.08.034

Influence of saliva on individual in-mouth aroma release from raw cabbage (Brassica oleracea var. capitata f. rubra L.) and links to perception

Damian Frank, Udayasika Piyasiri, Nicholas Archer, Jenifer Jenifer, Ingrid Appelqvist (2018) (Heliyon) Volume 4, e01045. doi:https://doi.org/10.1016/j.heliyon.2018.e01045

Expression of the candidate fat taste receptors in human fungiform papillae and the association with fat taste function

Dongli Liu, Andrew Costanzo, Margaret D. M. Evans, Nicholas S. Archer, Caryl Nowson, Konsta Duesing, Russell Keast (2018) (British Journal of Nutrition) Volume 120, 64-73. doi:https://doi.org/10.1017/S0007114518001265

Enhancing wheat muffin aroma through addition of germinated and fermented Australian sweet lupin (Lupinus angustifolius L.) and soybean (Glycine max L.) flour

Kornelia, T. Kaczmarska, Maria V. Chandra-Hioe, Damian Frank, Jayashree Arcot (2018) (LWT) Volume 96, 205-214. doi:https://doi.org/10.1016/j.lwt.2018.05.034

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:http://dx.doi.org/10.1016/j.appet.2016.10.012

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:http://dx.doi.org/10.1016/j.foodqual.2016.09.012

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:http://dx.doi.org/10.1016/j.foodchem.2016.09.113
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