Apprendimento ed esperienza nella costruzione del gusto (Learning and experience in the construction of taste)
Sinesio F (2008) (In “Più ortaggi, legumi e frutta. Educazione alimentare e del gusto nella scuola primaria”, (More legumes and fruit. Food and taste education in primary school. Handbook for the teacher) Roma: INRAN, 2008. Chapter 9, pp. 120-136 (ISBN 978-88-903312-).
Die sensorische Wahrnehmung
Dürrschmid K (2008) (Goetz Hildebrandt, Hrsg., Geschmackswelten. Grundlagen der Lebensmittelsensorik, 10-12; DLG, Frankfurt am Main; ISBN 3769006984).
Il perché dell’educazione del gusto (Why taste education)
Comendador FJ (2008) (“Più ortaggi, legumi e frutta. More legumes and fruit. Educazione alimentare e del gusto nella scuola primaria. Food and taste education in primary school. Handbook for the teacher ”. Ed. BetMultimedia. 2008, Chapter 5, 73-79 (ISBN 978-88-903312-).
L’esperienza visiva: i fondamenti fisiologici e psicologici (Experience of view: physiological and psychological fundaments
Sinesio F (2008) (“Più ortaggi, legumi e frutta. Educazione alimentare e del gusto nella scuola primaria”(More vegetables and fruit. Food and taste education in primary school. Handbook for the teacher). Roma: INRAN, 2008. Chapter 6, pp. 81-88 (ISBN 978-88-903312).
Più ortaggi, legumi e frutta. Educazione alimentare e del gusto nella scuola primaria”. (More vegetables and fruit. Food and taste education in primary school).
Marzi V, D’Addesa D, Sinesio F (2008) (Exercise book. BetMultimedia, 2008. ISBN 978-88-903312-2-0 and ISBN 978-88-903312-1-3).
Sensory testing in the product development process - The Sensory Researcher as a Trusted Advisor
Goldman A, O’Neil E (2008) (Chapter 14, In Earle, M. and Earle, R. (Ed.) Case Studies in Food Product Development. Chapter 14. Woodhead Publishing Limited, ISBN 978-1-84569-260-5).
Was benötigt man für menschliche Sinneswahrnehmungen?
Dürrschmid K (2008) (Goetz Hildebrandt, Hrsg., Geschmackswelten: Grundlagen der Lebensmittelsensorik, 13-59; DLG, Frankfurt am Main; ISBN 3769006984 ).
Wissen Sensorik. Gustatorische Wahrnehmungen gezielt abwandeln.
Dürrschmid K (2008) (Behr's Verlag, Hamburg, ISBN: 978-3-89947-530-2 ).
A new sensory vocabulary for crisp and crunchy dry model foods
Garmt Dijksterhuis, Hannemieke Luyten, Rene de Wijk, Jos Mojet (2007) (Food Quality and Preference) Volume 18, 37 - 50.
doi:10.1016/j.foodqual.2005.07.012
Analysis of sensory quality changes during storage of a modified atmosphere packaged meat product (pizza topping) by an electronic nose system
Jannie S. Vestergaard, Magni Martens, Pekka Turkki (2007) (LWT - Food Science and Technology) Volume 40, 1083 - 1094.
doi:10.1016/j.lwt.2006.06.009
Application of an electronic nose system for prediction of sensory quality changes of a meat product (pizza topping) during storage
Jannie S. Vestergaard, Magni Martens, Pekka Turkki (2007) (LWT - Food Science and Technology) Volume 40, 1095 - 1101.
doi:10.1016/j.lwt.2006.06.008
Compensation for age-associated chemosensory losses and its effect on the pleasantness of a custard dessert and a tomato drink
Stefanie Kremer, Johannes H.F. Bult, Jos Mojet, Jan H.A. Kroeze (2007) (Appetite) Volume 48, 96 - 103.
doi:10.1016/j.appet.2006.08.001
CONSUMER EVALUATION OF MILK AUTHENTICITY EXPLAINED BOTH BY CONSUMER BACKGROUND CHARACTERISTICS AND BY PRODUCT SENSORY DESCRIPTORS
L.W. FRANDSEN, G.B. DIJKSTERHUIS, H. MARTENS, M. MARTENS (2007) (Journal of Sensory Studies) Volume 22, 623 - 638.
doi:10.1111/j.1745-459X.2007.00114.x
Differences in perception of sweet and savoury waffles between elderly and young subjects
Stefanie Kremer, Jos Mojet, Jan H.A. Kroeze (2007) (Food Quality and Preference) Volume 18, 106 - 116.
doi:10.1016/j.foodqual.2005.08.007
EFFECT OF PRODUCT KNOWLEDGE ON PROFILING PERFORMANCE COMPARING VARIOUS SENSORY LABORATORIES
JANNA BITNES, MARIT RØDBOTTEN, PER LEA, ØYDIS UELAND, MAGNI MARTENS (2007) (Journal of Sensory Studies) Volume 22.
doi:10.1111/j.1745-459X.2007.00096.x
Flow behaviour of inulin–milk beverages. Influence of inulin average chain length and of milk fat content
B. Villegas, E. Costell (2007) (International Dairy Journal) Volume 17, 776 - 781.
doi:10.1016/j.idairyj.2006.09.007
Food Perception with Age and Its Relationship to Pleasantness
S. Kremer, J. H.F. Bult, J. Mojet, J. H.A. Kroeze (2007) (Chemical Senses) Volume 32, 591 - 602.
doi:10.1093/chemse/bjm028
Incidental and Intentional Flavor Memory in Young and Older Subjects
P. Moller, J. Mojet, E. P. Koster (2007) (Chemical Senses) Volume 32, 557 - 567.
doi:10.1093/chemse/bjm026
INULIN MILK BEVERAGES: SENSORY DIFFERENCES IN THICKNESS AND CREAMINESS USING R-INDEX ANALYSIS OF THE RANKING DATA
BEATRIZ VILLEGAS, INMACULADA CARBONELL, ELVIRA COSTELL (2007) (Journal of Sensory Studies) Volume 22, 377 - 393.
doi:10.1111/j.1745-459X.2007.00111.x
Multi-way models for sensory profiling data
Rasmus Bro, El Mostafa Qannari, Henk A. L. Kiers, Tormod Næs, Michael Bom Frøst (2007) (Journal of Chemometrics) Volume 22, 36 - 45.
doi:10.1002/cem.1097
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).
Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature
Meinert L, Andersen L T, Bredie W L P, Bjergegaard C, Aaslyng M D (2007) (Meat Science) Volume 75, 229-242.
Comparison of Home Use Test and Central Location Test by use of Preference Mapping
Sverkén A, Wendin K, Åström, A (2007) (SIK-Rapport) Volume 763, 70 + 29 p.
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.
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.
Das Glück der Süße - Physiologie, Orte, Chemie und Zukunft der Süße
Dürrschmid K (2007) (DLG Lebensmittel) Volume 1, 10-11.
Effects of phenolics in sorghum grain on its bitterness, astringency and other sensory properties
Kobue-Lekalake RI, Taylor JRN, de Kock HL (2007) (J Sci Food Agric) Volume 87, 1940-1948.
Effects of repeated exposure on acceptance of initially disliked vegetables in 7-month old infants.
Maier A, Chabanet C, Schaal B, Issanchou S, Leathwood PD (2007) (Food Quality and Preference) Volume 18, 1023-1032.
Factors influencing consumers' willingness to use beverages and ready-to-eat frozen soups containing oat ß-glucan in Finland, France and Sweden
Lyly, M, Roininen, K, Honkapää, K, Poutanen, K and Lähteenmäki, L (2007) (Food Quality and Preference) Volume 18, 242-255.
Feelings as a basis for discrimination: Comparison of a modified authenticity test with the same-different test for slightly different types of milk
Frandsen L W, Dijksterhuis G B, Brockhoff P B, Nielsen J H, Martens M (2007) (Food Quality and Preference) Volume 18, 97-105.
Food risk perceptions, gender, and individual differences in avoidance and approach motivation, intuitive and analytic thinking styles, and anxiety
Leikas S, Lindeman M, Roininen K, Lähteenmäki L (2007) (Appetite) Volume 48, 232-240.
Food-related sensory experience from birth through weaning: Contrasted patterns in two nearby European regions
Maier A, Chabanet C, Schaal B, Leathwood PD, Issanchou S (2007) (Appetite) Volume 49, 429-440.
Influence of different irrigation strategies in a traditional Cornicabra cv. olive orchard on virgin olive oil composition and quality
Gómez-Rico AM, Salvador D, Alfonso Moriana, Pérez D, Olmedilla N, Ribas F, Fregapane G (2007) (Food Chemistry) Volume 100 (Issue 2), 568–578.
Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity
Reinbach H C, Meinert L, Ballabio D, Aaslyng M D, Bredie W L P, Olsen K, Møller P (2007) (Food Quality and Preference) Volume 18, 909-919.
Longitudinal study of taste identification of sensory panellists: Effect of ageing, experience and exposure
Bitnes J, Martens H, Ueland Ø, Martens M (2007) (Food Quality and Preference) Volume 18, 230-241.
Measurement of volatile oxidation products from milk using solvent-assisted flavour evaporation and solid phase microextraction
Havemose M S, Justesen P, Bredie W L P, Nielsen J H (2007) (International Dairy Journal) Volume 17, 746-752.
Neue und etablierte Methoden der Sensorik-und Konsumentenforschung
Dürrschmid K (2007) (ernährung/nutrition) Volume 31, 455-456.
Preferences study using a latent class approch. Analysis of European preferences for smoked salmon
Séménou M, Courcoux P, Cardinal M, Nicod H, Ouisse A (2007) (Food quality and Preference) Volume 18, 720-728.
Product information, hedonic evaluation, and purchase decision: an experimental study of orange juice
Combris P, Lange C, Issanchou S (2007) (Journal of Wine Economics) Volume 2, 40-54.
Promocionando un estilo de vida saludable en los adolescentes europeos mediante el ejercicio y la nutrición: El proyecto Helena
Moreno LA, González Gross M, Marcos A, Jiménez-Pavón D, Sánchez MJ, Mesana MI, Gómez S (2007) (Selección) Volume 16 (Issue 1), 13-17.
Relating consumer preferences to sensory and physicochemical properties of dry beans (Phaseolus vulgaris)
Mkanda AV, Minnaar A, de Kock HL (2007) (J Sci Food Agric ) Volume 87, 2868–2879 .
Sensory characteristics and product palatability of soft fat spreads differing in fat level
Kostyra E, Wasiak-Zys G, Waszkiewicz-Robak B (2007) (Polish Journal of Natural Sciences) Volume 4, 199-207.
Sensory characteristics of traditional field grown in southern Italy tomato genotypes
Sinesio F, Moneta E, Peparaio M (2007) (Journal of Food Quality) Volume 30, 878-895.
Sensory characterization of polyester-based bottle material inertness using threshold odour number determination
Widén H, Hall G (2007) (LWT 40), 66-72.
The appropriateness of ready meals for dinner
Prim M, Gustafsson I-B, Hall G (2007) (Journal of Foodservice) Volume 18, 238-250.
The effect of fat levels and guar gum addition in mayonnaise-type emulsions on the sensory perception of smoke-curing flavour and salty taste
Kostyra E, Baryłko-Pikielna N (2007) (Food Quality and Preference) Volume 18 (Issue 6), 872-879.
