Recent publications:

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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


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


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


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

Understanding creaminess

Michael Bom Frøst, Thomas Janhøj (2007) (International Dairy Journal) Volume 17, 1298 - 1311. doi:10.1016/j.idairyj.2007.02.007

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.
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