The effect of anhedonic traits on snack food consumption and interoception of food-related pleasure and bodily sensations
Chanette Frederiksen, Derek Victor Byrne, Raymond C.K. Chan, Barbara Vad Andersen (2025) (FQP) Volume 122, 105282.
doi:https://doi.org/10.1016/j.foodqual.2024.105282
Evaluation of complementary numerical and visual approaches for investigating pairwise comparisons after principal component analysis
J.C. Castura, P. Varela, T. Næs (2023) (Food Quality and Preference) Volume 107, 104843.
doi:10.1016/j.foodqual.2023.104843
Investigating paired comparisons after principal component analysis
J.C. Castura, P. Varela, T. Næs (2023) (Food Quality and Preference) Volume 106, 104814.
doi:10.1016/j.foodqual.2023.104814
Investigating only a subset of paired comparisons after principal component analysis
J.C. Castura, P. Varela, T. Næs (2023) (Food Quality and Preference) Volume 110, 104941.
doi:10.1016/j.foodqual.2023.104941
An approach for clustering consumers by their top‐box and top‐choice responses
John C. Castura, Michael Meyners, Terhi Pohjanheimo, Paula Varela, Tormod Næs (2023) (Journal of Sensory Studies).
doi:10.1111/joss.12860
Identifying temporal sensory drivers of liking of biscuit supplemented with brewer’s spent grain for young consumers
Quoc Cuong Nguyen, John C. Castura, Doan Duy Le Nguyen, Paula Varela (2023) (Food Research International) Volume 170, 113049.
doi:https://doi.org/10.1016/j.foodres.2023.113049
Screening respondents to increase data quality in consumer tests
Castura J., Pohjanheimo T., Laaksonen O., & Mcewan J., Varela P., Næs T. (2023) (Food Quality and Preference) Volume 105030, 112.
doi:10.1016/j.foodqual.2023.105030
Exploring the use of game-based experiential workshops to complement focus group discussions toward more sustainable food systems
Leclercq C., Saba A., Moneta E., Nardo N., Natella F., Peparaio M., Saggia Civitelli E., Toti E., Sinesio F. ( (2023) (Applied Environmental Education & Communication), 1-28.
doi:10.1080/1533015X.2023.2270490
New Consumer Research Technology for Food Behaviour: Overview and Validity
Garmt Dijksterhuis, René de Wijk, Marleen Onwezen (2022) (Foods) Volume 11, 767.
doi:10.3390/foods11050767
Controlled product testing in the home - implications for sample size
Anne Hasted, Jean A. McEwan, Mary Jenner (2022) (Food Quality and Preference) Volume 103, 104688.
doi:10.1016/j.foodqual.2022.104688
Investigating the temporality of binary taste interactions in blends of sweeteners and citric acid in solution
Jonas Y. Junge, Line A. Mielby, Yan Zeng, Yuan‐Xia Sun, Derek V. Byrne, John C. Castura, Ulla Kidmose (2022) (Journal of Sensory Studies) Volume 37.
doi:https://doi.org/10.1111/joss.12785
Temporal ranking for characterization and improved discrimination of protein beverages
Heather M. Keefer, Will S. Harwood, John C. Castura, MaryAnne Drake (2022) (Journal of Sensory Studies) Volume 37.
doi:https://doi.org/10.1111/joss.12751
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: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
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
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
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
