Recent publications:

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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.

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).
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