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.
The influence of the sensory quality of pork on consumer preference
Aaslyng M D, Oksama M, Olsen E V, Bejerholm C, Baltzer M, Andersen G, Bredie W-L-P, Byrne DV, Gabrielsen G (2007) (Meat Science) Volume 76, 61-73.
Training of a sensory panel and profiling of winter hardy and coloured carrot genotypes
Kreutzman S, Thybo A K, Bredie W L P (2007) (Food Quality and Preference) Volume 18, 482-489.
Umami – Geschmackseffekte sind schwer vorhersagbar
Baryłko-Pikielna N, Kostyra E (2007) (DLG TEST Lebensmittel) Volume 3, 12-13.
Verbrauchererwartungen bei verbesserten Getreideprodukten (Functional Food & Vollkorn)
Winkelmann M, Claupein E, Arvola A, Dean M, Vassallo M, Lähteenmäki L, Saba A, Shepherd R (2007) (Proceedings of the German Nutrition Society) Volume 10, 86.
Visualization of Sensory Profiling Data for Performance Monitoring
Tomic O, Nilsen A, Martens M, Naes T (2007) (Food Science and Technology - Lebensmittel-Wiss. und Technologie) Volume 40, 262-269.
Was ist Lebensmittelqualität? Wissenschaftliche Modelle und Qualitätsüberlegungen
Dürrschmid K (2007) (DLG (Deutsche Landwirtschafts-Gesellschaft e.V.) ), 13-34.
Impact of peeling and rye bran fermentation on flavour and texture of high-fibre wheat breads
Heiniö R-L, Liukkonen K-H, Katina K, Myllymäki O, Åman P, Adlercreutz H and Poutanen K (2007) (ICC International Conference on Rye2007 11-14 March, Germany, Poster abstract in proceedings ).
Hybrid media in Personal Management of Nutrition and Exercise
Järvinen P (2007) (VTT Publications 656, Espoo).
How do risk beliefs and ethics affect food choice?
Saba A (2007) (Consumer-led food product development, Edited by H MacFie, Hal MacFie Training Services, UK, Woodhead Publishing Limited).
Guidelines for sensory evaluation of food packaging
Forsgren G, Hyldig G, Þorkelsdottir A, Martinsdottir E, Strandos LBU, Heiniö R-L, Kristoffersson L (2007) (NMKL-Procedure No. 19, Nordic Committee on Food Analysis).
Effects of energy density, fibre concentration and viscosity of beverages on percieved satiety
Ohls N, Lähteenmäki L, Salmenkaillio-Marttila M, Poutanen K (2007) (ILSI symposium International Symposium on Functional Foods in Europe - International Developments in Science and Health Claims. Malta 9-11 May (abstract)).
Effect of high-pressure treatment on sensory and volatile profile of strawberry puree
Roininen K, Virtanen H, Lille M, Kaukovirta-Norja A, Buchert J (2007) (7th Pangborn Sensory Science Symposium. August 12 to 16, Minneapolis, USA, Poster).
Eating and exercise-related attitudes affect the willingness to use a Hybridmedia- solution designed for weight management
Kuusi J, Lähteenmäki L, Ohls N (2007) (Nordic Obesity Meeting, June 14-15 Helsinki, Finland (Abstract)).
Consumer attitudes towards functional foods
Lähteenmäki L, Lyly M, Urala N (2007) (Understanding Food Consumer (van Trijp & Frewer, eds), Woodhead Publishing Limited. Cambridge).
Smart Technologies, Chapter 12, Editors: J.P. Kerry & P. Butler. John Wiley & Sons, Chichester, West Sussex, UK, 211-230
O’Sullivan MG, Kerry JP (2007) (Smart Technologies, Editors: J.P. Kerry & P. Butler. John Wiley & Sons, Chichester, West Sussex, UK, 211-230).
Boredom and the reasons why some new products fail.
Köster E P, Mojet J (2007) (MacFie H J H (ed.): Consumer-led food product development. Abbington Cambridge UK, Woodhead Publishing, pp. 262-280).
Attitudes towards functional foods in Finland, France and Sweden
Urala N, Heymann H, Lyly M, Lähteenmäki L (2007) (Oral presentation at 7th Pangborn Symposium, 12th -16th August, Minnapolis, USA).
(Bio)technological approach to understand the bitterness of whole grain rye
Heiniö R-L, Lehtinen P, Myllymäki O, Selinheimo E, Pihlava J-M, Kaukovirta-Norja A, Poutanen K, Buchert J (2007) (7th Pangborn Sensory Science Symp. Hyatt Regency, Minneapolis, USA, 12 - 16 Aug., P305 (poster abstract)).
Sensory evaluation of different kinds of milk
Dürrschmid K, Toprak D, Garcia-Bretto L, Kneifel W (2007) (NIZO & Elsevier, 5th NIZO Dairy Conference. Prospects for Flavour Formation and Perception., 5th NIZO Dairy Conference. Prospects for Flavour Formation and Perception., 13.-15.6.2007, Papendal ).
Sensory Evaluation Techniques
Meilgaard M, Civille G V, Carr B T (2007) (4th edition. Eds. Taylor & Francis Group).
Structure of Whole Grain Breads: Sensory Perception and Health Effects
Autio K, Liukkonen K-H, Mykkänen H, Katina I, Roininen K, Poutanen K (2007) (In Marquart L, Jacobs D R Jr, McIntosh G H, Poutanen K, Reicks M (Eds.), Whole Grains and Health: Part III: Grain Technology and Health-related Outcomes (pp. 115-122), New York: Blackwell Publishing).
Theories of food choice development
Köster E P, Mojet J (2007) (Frewer L and Van Trijp H C M, (eds.): Understanding consumers of food products, Abbington Cambridge UK, Woodhead Publishing, 93-124).
Modulation von Geschmackswahrnehmungen
Dürrschmid K (2007) (Busch-Stockfisch, M. (Hrsg.), Praxishandbuch der Sensorik in der Produktentwicklung und Qualitätssicherung 1, 6.1-6.57; Behr's Verlag, Hamburg; ISBN 3-86022-958-3 ).
Feedback calibration: A training method for descriptive panels
Chris J. Findlay, John C. Castura, Isabelle Lesschaeve (2007) (Food Quality and Preference) Volume 18, 321 - 328.
doi:10.1016/j.foodqual.2006.02.007
An alternative to external preference mapping based on consumer perceptive mapping
Faye P, Brémaud D, Teillet E, Courcoux P, Giboreau A, Nicod H (2006) (Food Quality and Preference) Volume 17, 604-614.
Application of an electronic nose for measurements of boar taint in entire male pigs
Vestergaard J S, Haugen J-E, Byrne D V (2006) (Meat Science) Volume 74, 564-577.
Application of ITU-T P.862, ITU-T P.862.1 and ITU-T P.862.2
Kurittu A, Salmela J, Kirla O, Lakaniemi A, Mattila VV, Zacharov N (2006) (Journal of the Audio Engineering Society) Volume 54 (Issue 12).
Beer identity in Denmark
Mejlholm O, Martens M (2006) (Food Quality & Preference) Volume 17, 108-115.
Buyers’ demand for ready meals – influenced by gender and who will eat them
Ahlgren M K, Gustafsson I-B, Hall, G (2006) (Journal of Foodservice) Volume 17, 205-211.
Comparison of descriptive sensory analysis and chemical analysis for oxidative changes in milk
Hedegaard R V, Kristensen D, Nielsen H J, Frøst M B, Østdal H, Hermansen J E, Kröger-Ohlsen M, Skibsted L H (2006) (Journal of Dairy Science) Volume 89, 495-504.
Consumers approach to eating healthily: key drivers, barriers and other factors affecting food choice
Thomas S (2006) (CCFRA Review) Volume 50.
Das essentielle Lebensmittel Wasser
Dürrschmid K (2006) (Mitteilungen des internationalen Arbeitskreises für die Kulturforschung des Essens (IAKE)) Volume 13, 2-11; 1437-5222.
Effects of a compensatory growth strategy on sensory and physical properties of meat from young bulls
Hansen S, Therkildse M, Byrne D V (2006) (Meat Science) Volume 74, 628-643.
Exploring consumers’ perceptions of local food with two different qualitative techniques: laddering and word association
Roininen, K, Arvola, A and Lähteenmäki, L (2006) (Food Quality and Preference) Volume 17, 20-30.
