Adding flavour to whole grain products
Heiniö RL (2004) (New Food) Volume 1, 62-65.
Analysis of sensory data of different food products by ANOVA
Hegyi A, Kuti T, Kemény S (2004) (Chemometrics and Intelligent Laboratory Systems) Volume 72, 253-257.
Applying machine learning methods in studying relationships between mouthfeel and microstructure in oat bread
Salmenkallio-Marttila M, Roininen K, Lindgren JT, Rousu J, Autio K and Lähteenmäki L (2004) (Journal of Texture Studies) Volume 35, 225-250.
Attitudes and beliefs directed towards ready meal consumption
Ahlgren M, Gustafsson IB, Hall G (2004) (Food Service Technology) Volume 4, 159-169.
Attitudes behind consumers’ willingness to use functional foods
Urala N, Lähteenmäki L (2004) (Food Quality and Preference) Volume 15, 793-803.
Attitudes towards the use of GMOs in food production and their impact on buying intention: The role of positive sensory experience
Grunert K G, Bech-Larsen T, Lähteenmäki L, Ueland Ø, Åström A (2004) (Agribusiness) Volume 20 (Issue 1), 95-107.
Beliefs and attitudes towards the consumption of sugar-free products in a sample of Italian adolescents
Messina F, Saba A, Vollono C, Leclercq C, Piccinelli R (2004) (European Journal of Clinical Nutrition) Volume 58 (Issue 3), 420-428.
Bridge-PLS regression: two-block bilinear regression without deflation
Gidskehaug L, Stødkilde-Jørgensen H, Martens M, Martens H (2004) (Journal of Chemometrics) Volume 18, 208-215.
Comparison of the sensory properties, rheology and microscopic structure of desserts made from either gelatin or pectin
S. Chapman, C. Saraiva, M. Edwards, S. Sahi, C. Gilbert (2004) (CCFRA Confidential R & D Report) Volume 202.
Consumer and health: getting the probiotic message across
Lähteenmäki L (2004) (Microbial Ecology in Health and Disease) Volume 16, 145-149.
Consumer choices of pork chops: results from three consumer panels in France
Ngapo T M, Martin J-F, Dransfield E (2004) (Food Quality and Preference) Volume 15, 349-359.
Culture and odor categorization: agreement between cultures depends upon the odors.
Chrea C, Valentin D, Sulmont-Rosse C, Ly Mai H, Hoang Nguyen D, Abdi H (2004) (Food Quality and Preference) Volume 15, 669-679.
Do age differences in odour memory depend on differences in verbal memory?
Møller P, Wulff C, Köster EP (2004) (Neuroreport) Volume 15 (Issue 5), 915-917.
Effect of concentration on taste-taste interactions in food for elderly and young subjects
Mojet J, Heidema J, Christ-Hazelhof E (2004) (Chem. Senses) Volume 29, 671-681.
Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread
Salmenkallio-Marttila M, Roininen K, Lähteenmäki L, Autio K: (2004) (Agricultural and Food Science) Volume 13, 138-150.
Effects of type of packaging material on shelf-life of fresh broccoli by means of canges in weight, colour and texture
Jacobsson A, Nielsen T, Sjoholm, I (2004) (European Food Research and Technology) Volume 218 (Issue 2), 157-163.
Exploring difficult textural properties of fruit and vegetables for the elderly in Finland and the United Kingdom
Roininen K, Fillion L, Kilcast D, Lähteenmäki L (2004) (Food Quality and Preference ) Volume 15, 517-530.
Flavor Characterization of Ripened Cod Roe by Gas Chromatography, Sensory Analysis, and Electronic Nose
Jonsdottir R, Olafsdottir G, Martinsdottir E, Stefansson G (2004) (J Agric Food Chem) Volume 52, 6250-6256.
Flavor release measurement from gum-based model systems. Relation between instrumental APCI-MS and sensory TI profiles
Ovejero-Lopez I, Haahr A-M, van den Berg F, Bredie W L P (2004) (Journal of Agricultural and Food Chemistry) Volume 52, 8119-8126.
Gut health foods
Mattila-Sandholm T, Saarela M, Lähteenmäki L (2004) (The World of Food Ingredients) Volume February, 50-52.
Impression formation of functional food consumers.
Saher M, Arvola A, Lindeman M, Lähteenmäki L (2004) (Appetite) Volume 42, 79-89.
Incidental learning and memory for three basic tastes in food
Köster MA, Prescott J, Köster EP (2004) (Chemical Senses) Volume 29, 441-453.
Influence of feeding different types of roughage on the oxidative stability of milk
Havemose M S, Weisbjerg M R, Bredie W L P, Nielsen J H (2004) (International Dairy Journal) Volume 14, 563-570.
Influence of packaging material and storage temperature on the sensory quality of broccoli
Jacobsson A, Nielsen T, Sjöholm I, Wendin K (2004) (Food Quality and Preference) Volume 15 (Issue 4), 301-310.
Influence of temperature, modified atmosphere packaging, and heat treatment on aroma compounds in broccoli
Jacobsson A, Nielsen T, Sjoholm I (2004) (Journal of Agricultural and Food Chemistry) Volume 52 (Issue 6), 1607-1614.
Le Profil sensoriel : un outil au service du marketing.
Giboreau A, Garrel C, Nicod H (2004) (Revue française du marketing) Volume 196 (Issue 1/5), 5-16.
Measuring and predicting the perceived quality of music and speech subjected to combined linear and nonlinear distortion
Moore BJC, Tan CT, Zacharov N, Mattila VV (2004) (Journal of the Audio Engineering Society) Volume 52 (Issue 12), 1228 - 1244.
Migration of model contaminants from PET bottles: influence of temperature, food stimulant and functional barrier
Widén H, Leufvén A, Nielsen T (2004) (Food Additives and Contaminants) Volume 21 (Issue 10), 993-1006.
Nutritional knowledge and concerns about meat of elderly French people in the aftermath of the crises over BSE and foot-and-mouth
Chatard-Pannetier A, Rousset S, Bonin D, Guillaume S, Droit-Volet S (2004) (Appetite) Volume 42 (Issue 2), 175-183.
Perceived role of fibre in a healthy diet among Finnish consumers
Lyly M, Soini E, Leino U, Lähteenmäki L (2004) (Journal of Human Nutrition and Dietetics) Volume 17, 231-239.
Perceptive free sorting and verbalization tasks with naive subjects : an alternative to descriptive mappings
Faye P, Bremaud D, Durand Daubin M, Courcoux P, Giboreau A, Nicod H (2004) (Food quality and Preference) Volume 15, 781-791.
Predicting the Perceived Quality of Nonlinearly Distorted Music and Speech Signals
Tan CT, Moore BJC, Mattila VV, Zacharov N (2004) (Journal of the Audio Engineering Society) Volume 52 (Issue 7), 699-711.
Relating microstructure, sensory and instrumental texture of processed oat
Salmenkallio-Marttila, M., Heiniö RL, Myllymäki O, Lille M, Autio K, Poutanen K (2004) (Agricultural and Food Science) Volume 13, 124-137.
Release of peppermint flavour compounds from chewing gum: effect of oral functions
Haahr A-M, Bardow A, Thomsen C E, Jensen S B, Nauntofte B, Bakke M, Adler-Nissen J, Bredie W L P (2004) (Physiology & Behavior) Volume 82, 531-540.
Sensory and instrumental analysis of longitudinal and transverse textural variation in pork Longissimus dorsi
Hansen S, Hansen T, Aaslyng M D, Byrne D V (2004) (Meat Science) Volume 68, 612-629.
Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements
Cardinal M, Gunnlaugsdottir H, Bjoernevik M, Ouisse A, Vallet JL, Leroi F (2004) (Food Research International) Volume 37 (Issue 2), 181-193.
The antioxidative activity of plant extract in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis
Nissen L R, Byrne D V, Bertelsen G, Skibsted L H (2004) (Meat Science) Volume 68, 485-495.
The lactic acid bacteria, the food chain and their regulation
Wessels S, Axelsson L, Bech Hansen E, de Vuyst L, Laulund S, Lähteenmäki L, Lindgren S, Mollet B, Salminen S, von Wright A (2004) (Trends in Food Science and Technology) Volume 15, 498-505.
The Perception of Risk associated with food related hazards and perceived reliability of sources of information
Rosati S, Saba A (2004) (International Journal of Science and Technology) Volume 39, 1-10.
The role of alfa-amylase in oral texture perception
de Wijk RA, Prinz JF, Engelen L, Weenen H (2004) (Physiology and Behavior) Volume 83, 81-91.
Untersuchungen an Textur, Struktur und sensorisch Untersuchungen an Textur, Struktur und sensorischen Merkmalen von Weizen-Roggen-Mischbroten / Investigations on textural, structural and sensory properties of wheat-rye bread
Dürrschmid K, Schleining G, Rudy AP (2004) (ernährung / nutrition) Volume 28 (Issue 11), 447-459 .
Welfare Aspects of The Castration of Piglets. Report - Annex to the Opinion of the Scientific Panel on Animal Health and Welfare on a request from the Commission related to welfare aspects of the castration of piglets
Gunn M, Allen P, Bonneau M, Byrne D V, Cinotti S, Fredriksen B, Hansen L L, Karlsson A H, Giersing Linder M, Lundstrom K, Morton D B, Prunier A, Squires E J, Tuyttens F, Calvo A V, Borell E H v, Wood J (2004) (The EFSA Journal) Volume 91, 1-18.
Workshop summary: How do age-related changes in sensory physiology influence food liking and food intake?
Delahunty C, Issanchou S, Mojet J, Köster EP, Hoyer S (2004) (Food Quality and Preference) Volume 15, 907-911.
Increasing oat stability through germination and drying
Heiniö RL, Lehtinen P, Oksman-Caldentey KM, Poutanen K (2004) (Proc. 7th International Oat Conference Helsinki, Finland, 2004. Peltonen-Sainio, P. & Topi-Hulmi, M. (Eds.). Jokioinen: MTT Agrifood Research Finland. Agrifood Research Reports: 51 http://www.mtt.fi/met/pdf/met51.pdf).
Impact of variety on the chemical and sensory properties of virgin olive oil
Moneta E., Sinesio F, Panfili G, Fratianni A, Cinquanta L, Esti M (2004) (European Conference on Sensory Science of Food and Beverages “A sense of Identity”, 26-29 Settembre 2004, Firenze, Italy.).
EUROPEAN CONSUMER PREFERENCES FOR SMOKED SALMON – Study performed in 2002
ADRIANT, IFREMER, IMR, MATRA (2004).
Establishment of the reliability of sensory evaluation methods
Hegyi A, Kuti T (2004) (HAS, Chemical Science Department, Meeting of Committee of Food Analytics, 17. Jun. 2004, Budapest, Hungary).
Dynamics of bitterness and pungency in virgin olive oils
Sinesio F, Moneta E, Peparaio M, Esti M (2004) (European Conference on Sensory Science of Food and Beverages “A Sense of Identity”, 26-29 Settembre 2004, Firenze, Italy.).
Deskriptive Sensorische Analyse von Orangensäften.
Dürrschmid K, Gamper G, Zenz H (2004) (Flüssiges Obst, 7, 408-413; ISSN 0015-4539).
Defining sensory quality of Protected Designation of Origin (PDO) Mozzarella di bufala cheese: methodological aspects
Sinesio F, Moneta E, Peparaio M, Comendador FJ (2004) (Proceeding of the European Conference on Sensory Science of Food and Beverages “A Sense of Identity”, 26-29 Settembre 2004, Firenze, Italy).