Recent publications:

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Optimisation of sourdough process for improved sensory profile and texture of on wheat bread

Katina, K, Heiniö, R-L, Autio, K and Poutanen, K (2006) (LWT) Volume 39, 1189-1202.

Influence of added carbohydrates on the aroma profile of cooked pork

Lauridsen L, Miklos R, Schaefer A, Aaslyng M D, Bredie W L P (2006) (Flavour science: recent advances and trends, Bredie W L P, Petersen M A (eds.), Developments in Food Science Series 43, Elsevier, Amsterdam, 355-358).

Human olfactory self-adaptation for structurally-related monoterpenes

Ovejero-López I, van den Berg F, Bredie W L P (2006) (Flavour science: recent advances and trends, Bredie W L P, Petersen M A (eds.), Developments in Food Science Series 43, Elsevier, Amsterdam, 33-36).

Functional Pasta Barley-Based: Weighting Flavour and Textural Properties on Consumer Acceptance

Sinesio F, Moneta E, Nardo N, Paoletti F, Peparaio M, and Comendador F J (2006) (In Proceeding of the Second European Conference on Sensory Consumer Science of Food and Beverages “A sense of diversity”. 26-29 September 2006 The Hague, The Netherlands. p.7).

Flavour and texture qualities of a Sicilian sweet cherry ecotype: cv. “Mastrantonio”.

Comendador F J, Moneta E, Nardo N, Paoletti F, Peparaio M, Raffo A, Sanfilippo M and Sinesio F (2006) (In Proceeding of the Second European Conference on Sensory Consumer Science of Food and Beverages “A sense of diversity”. 26-29 September 2006 The Hague, The Netherlands. p. 135).

Challenges in determining the panel proficiency in descriptive profiling

Gilbert C, Heiniö R-L, Barylko-Pikielna N, Sinesio F, Hegyi A, Rødbotten M, Sanchez M, Henneberg S, Allchurch E-M (2006) (Second European Conference on Sensory Consumer Science of Food and Beverages - A Sense of Diversity. The Hague, The Netherlands, 26-29 September, P13).

A study of sensory profiling performance comparing various sensory laboratories - a data analytical approach

Bitnes J, Lea P, Martens M (2006) (Flavour science: Recent advances and trends. Bredie W L P, Petersen M A (eds), Amsterdam, Elsevier, 509-512).

Methods for artificial perception: can machine replace man?

Bredie W L P, Lindinger C, Hall G, Hansen A-M, Reinders G, Martens M (2006) (Flavour science: recent advances and trends, Bredie, W.L.P. and Petersen, M.A. (eds.), Developments in Food Science Series 43, Elsevier, Amsterdam, 617-618).

Modification of bread crust flavour with enzymes and flavour precursors

Bredie W L P, Dybdal L, Boesveld M, Martens M (2006) (Flavour science: recent advances and trends, Bredie W L P, Petersen M A (eds.), Developments in Food Science Series 43, Elsevier, Amsterdam, 225-228).

Nutrition Intervention to promote higher fruit, vegetable and legume consumption among schoolchildren

D’Addesa D, Marzi V, Sinesio F, Martone D, Comendador F J, Peparaio M, Moneta E, Cairella G, Sonni L, Panetta V, Sette S (2006) (In Proceeding of the 16th Workshop of the European Childhood Obesity Group (ECOG) Rzeszów, Poland 1-3 June 2006. International Journal of Obesity 2006, 30, S5-S6).

What are the reason of obesity? A quantitative survey among obese people

Kuti T, Hegyi A, Horváth E, Jámbor Z (2006) (Sense of Diversity, 2nd European Conference on Sensory Consumer Science of Food and Beverages, 26-29 September 2006. The Hauge, The Netherlands, p. 43 ).

Lebensmittelqualität im Spannungsfeld zwischen Konsumentenerwartungen und Lebensmittelsicherheit

Kneifel W, Dürrschmid K (2006) (ISBN 978-3-200-00866-3; Potenziale zeitgemäßer Qualitätsforschung. Utl: Von der Methode zum Ganzen. Jezik Karoline, Johannes Balas (Hrsg): pp 57-59).

Perceptual Audio Evaluation - Theory, Method and Application

Bech S, Zacharov N (2006) (John Wiley and Sons, ISBN: 0-470-86923-2 ).

Rye

Liukkonen, K-H, Heiniö, RL, Salmenkallio-Marttila M, Autio K, Katina K and Poutanen K (2006) (Bakery Products: Science and Technology. Hui, Y.H., Corke, H., De Leyn, I., Nip, W.-K. & Cross, N. (Eds.). Ames, Iowa: Blackwell Publishing, 109-122. ISBN 0-8138-0187-7).

Sensory attributes of bakery products

Heiniö, R-L (2006) (Bakery Products: Science and Technology. Hui, Y.H., Corke, H., De Leyn, I., Nip, W.-K. & Cross, N. (Eds.). Ames, Iowa: Blackwell Publishing, 285-298. ISBN 0-8138-0187-7).

Zur Sensorik von Madeleines und Tee

Dürrschmid K (2006) (Marcel Proust Gesellschaft, Proustiana XXIV "Ein unerhörtes Glücksgefühl..." Von der Kunst des Genießens bei Marcel Proust, 76-95; Insel Verlag, Frankfurt am Main; ISBN 3-458-17329-3 ).

Effective Discrimination of Meat Tenderness Using Dual Attribute Time Intensity

J. Zimoch, C. J. Findlay (2006) (Journal of Food Science) Volume 63, 940 - 944. doi:10.1111/j.1365-2621.1998.tb15828.x

Monitoring calibration of descriptive sensory panels using distance from target measurements

John C. Castura, Chris J. Findlay, Isabelle Lesschaeve (2006) (Food Quality and Preference) Volume 17, 282 - 289. doi:10.1016/j.foodqual.2005.03.018

Use of feedback calibration to reduce the training time for wine panels

Chris J. Findlay, John C. Castura, Pascal Schlich, Isabelle Lesschaeve (2006) (Food Quality and Preference) Volume 17, 266 - 276. doi:10.1016/j.foodqual.2005.07.005

Food choices at lunch during the third year of life: Increase in energy intake but decrease in variety

Sophie Nicklaus, Claire Chabanet, Vincent Boggio, Sylvie Issanchou (2005) (Acta Paediatrica) Volume 94, 1023 - 1029. doi:10.1080/08035250510025761

A prospective study of food variety seeking in childhood, adolescence and early adult life

Nicklaus S, Boggio V, Chabanet C Issanchou S (2005) (Appetite) Volume 44, 289-297.

Calibration methods for sensory testing of food contact materials: Results of inter-comparison trials

C. Gilbert (2005) (CCFRA R&D Report) Volume 211.

Combined procrustes analysing and PLSR for internal and external mapping of data from multiple sources

Dijksterhuis G, Martens H, Martens M (2005) (Computational Statistics & Data Analysis) Volume 48, 47-62.

Consumer acceptance of cheese, influence of different testing conditions

M. Hersleth, Ø. Ueland, H. Allain, T. Næs (2005) (Food Quality and Preference) Volume 16, 103-110.

Do tastants have a smell?

Mojet J, EP Köster, Prinz JF (2005).

Does olfactory memory depend on remembering odors?

Köster E P (2005) (Chemical Senses) Volume 30 (Issue 1), 236-237.

Does the mind reflect the mouth?: sensory profiling and the future

Dijksterhuis G, Byrne D V (2005) (Critical Reviews in Food Science and Nutrition) Volume 45, 527-534.

Effect of cold maceration, stem return, re-heating and mannoprotein addition on color stabilization of 'Pinot noir' wines

C de la Barra, K Hackl, K Dürrschmid, R Eder, KD Kulbe (2005) (Mitteilungen Klosterneuburg) Volume 55 (Issue 5-6), 140-147.

Effect of the replacement of gelatin on the sensory properties and rheology of mousses

S. Chapman, C. Gilbert, S. Sahi and C. Saraiva (2005) (CCFRA Confidential R & D Report) Volume 210.

Evaluation of fresh cut conference pears coated with Natureseal.

L. Potter, L. Bradly, S. Chapman (2005) (CCFRA R&D Report) Volume 208.

Food choice at lunch during the third year of life: increase in energy intake but decrease in variety

Nicklaus S, Chabanet C, Boggio V, Issanchou S (2005) (Acta Pædiatrica) Volume 94, 1023-1029.

Growth and sensory characteristics of organically reared broilers differing in strain, sex and at slaughter

Horsted K, Henning J U KHermansen J E (2005) (Acta Agriculturae Scandinavica) Volume 55 (Issue 4), 149-157.

I test di estensibilità dell’impasto su piccola scala per la previsione della qualità del pane (Micro-scale extension test of wheat flour dough for the prediction of bread quality.

Paoletti F, Nardo N, Moneta E, Peparaio M, Sinesio F, Comendador F J (2005) (Tecnica Molitoria) Volume 2005 (Issue 12), 1300-1307.

Identification of chemicals, possibly originating from misuse of refillable PET bottles, responsible for consumer complaints about off-odours in water and soft drinks.

Widén, H, Leufven, A, Nielsen, T (2005) (Food Additives and Contaminants) Volume 22 (Issue 7), 681-692.

Lebensmittel als Kommunikationsmittel - Die semiotische Lebensmittelqualität / Food as a means of Communication - The semiotic Quality of Food

Dürrschmid K (2005) (Ernährung / nutrition) Volume 29 (Issue 3), 125-127; 0250-1554 .

Modelling of thickness of semi-liquid foods

Terpstra MEJ; Janssen AM; Prinz J; de Wijk RA; Weenen H, van der Linden E (2005) (Journal of Texture Studies) Volume 36 (Issue 2), 213-233 .

Odor naming methodology: Correct identification with multiple-choice versus repeatable identification in a free task

Sulmont-Rossé C, Issanchou S, Köster EP (2005) (Chemical Senses) Volume 30, 23-27.

Oxygen- and light-barrier properties of thermoformed packageing materials used for modified atmosphere packaging: Evaluation of performance under realistic storage conditions

Jakobsen M, Kurtmann L, Juncher D, Miquel Becker E, Risbo J (2005) (Packaging Technology and Science) Volume 18, 265-272.

Perception of bread: A comparison of consumers and trained assessors

M. Hersleth, R. Berggren, F. Westad, M. Martens (2005) (Journal of Food Science) Volume 70 (Issue 2), 95-101 .

Perception of cheese: a comparison of quality scoring, descriptive analysis and consumer responses

Hersleth M, Ilseng M A, Martens M, Næs T (2005) (Journal of Food Quality) Volume 28, 333-349.

Perception of texture and flavor in soups by elderly and young subjects

Kremer S, Mojet J, Kroeze JHA (2005) (J Texture Studies) Volume 36, 255-272.

Reducing the sodium content in meat products: The effect of formulation in low-sodium ground meat patties

Ruusunen M, Vainionpää J, Lyly M, Lähteenmäki L, Niemistö M, Ahvenainen R, Puolanne E (2005) (Meat science) Volume 69, 53-60.

Regression of a data matrix on descriptors of both its rows and of its columns via latent variables: L-PLSR

Martens H, Anderssen E, Flatberg, A, Gidskehaug L H, Hoy M, Westad F, Thybo A, Martens M (2005) (Computational Statistics & Data Analysis) Volume 48 (Issue 1), 103-123.

Semantic, typicality and odor representation: A cross-cultural study

Chrea C, Valentin D, Sulmont-Rossé C, Nguyen DH, Abdi H (2005) (Chemical Senses) Volume 30, 37-49.

Sensory based quality control utilising an electronic nose and GC-MS analyses to predict end-product quality from raw materials

Hansen T, Petersen M A, Byrne D V (2005) (Meat Science) Volume 69, 621-634.

Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings

Bom Frøst M, Heymann H, Bredie WLP, Dijksterhuis GB, Martens M (2005) (Food Quality and Preference) Volume 16 (Issue 4), 305-314.

Sensory memory and food texture

Mojet J, Köster EP (2005) (Food Qual. Pref.) Volume 16, 251-266.

Sensory sub-attributes of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces

Weenen H, Jellema RH, de Wijk RA (2005) (Food Quality and Preference) Volume 16, 163-170.

Taste perception with age: pleasantness and its relationships with threshold sensitivity and supra-threshold intensity of five taste qualities

Mojet J, Christ-Hazelhof E, Heidema J (2005) (Food Qual. Pref.) Volume 16, 413-423.

Temperature effect on lactose crystallization, maillard reactions, and lipid oxidation in whole milk powder

Thomsen M, Lauridsen L, Skibsted L H, Risbo J (2005) (Journal of Agricultural and Food Chemistry) Volume 53 (Issue 18), 7082-7090.
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