Paradies und Sintflut - Informationen über Lebensmittel aus psychologischer Sicht
Dürrschmid K (2005) (Mitteilungen des Internationalen Arbeitskreises für die Kulturforschung des Essens (IAKE), 12, 59f).
Prediction of creamy mouthfeel based on texture attribute ratings of dairy desserts
Weenen H, Jellema RH, de Wijk RA (2005) (Weenen H, Shahidi F (Eds.): Flavour and texture of lipid containing foods. American Chemical Society, Washington DC).
Preventing lipid oxidation during recovery of functional proteins from herring (Clupea harengus) fillets by an acid solubilization process
Undeland I, Hall G, Wendin K, Gangby I, Rutgersson A (2005) (Journal of Agricultural and Food Chemistry 53 (2005) 14, 5625-5634).
Retronasal flavour measurements and perception of foods
Ovejero Lopez I (2005) (Den Kgl. Veterinær og Landbohøjskole, Fødevarevidenskab, Sensorisk Videnskab).
Ricerca esplorativa sulla relazione tra la qualità sensoriale attesa e quella percepita in un biscotto di farro di produzione industriale (Explorative study on the relationships of expected and perceived sensory quality in industrial emmer wheat biscuits
Comendador FJ, Moneta E, Peparaio M, Sinesio F (2005) (6th Convegno della Associazione Italiana di Scienza e Tecnologia dei Cereali (AISTEC), 16-18 June 2005, Valenzano, Italy).
Sensory evaluation in Enciclopedia of Analytical Science
Sinesio F (2005) (2nd edition Elsevier Limited, London, 2005 pp.283-290).
Smagens fysiologi
Møller P, Meyer C, Pedersen T,Martens M (2005) (I: Menneskets ernæring. Fra molekylærbiologi til sociologi. Astrup, Stender, Dyerberg (eds.) Munksgaard, kap. 36, 423-431).
Studio delle proprietà sensoriali di oli di oliva vergini laziali (Study of the sensory properties of virgin olive oil of Lazio Region)
Moneta E, Comendador FJ, Peparaio M, Sinesio F (2005) (7th Congresso Italiano di Scienza e Tecnologia degli Alimenti (CISETA), 19-21 September 2005, Cernobbio, Italy).
The role of fats in friction and lubrication.
Prinz J.F, de Wijk RA (2005) (Weenen H, Shahidi F (Eds): Flavour and texture of lipid containing foods. American Chemical Society, Washington DC).
The role of friction in perceived oral texture
de Wijk RA, Prinz JF (2005) (Food Quality and Preference, 16, 121-129).
Enzyme-aided modification of perceived flavour and texture of microwave-heated beefburgers.
Heiniö, R-L, Mustranta, A, Lille, M, Lantto, R, Katina, K & Lähteenmäki, L (2005) (COST Action 921 Food matrices: Structural organisation and impact on flavour release and perception. Proceedings of the meetings held in Valencia, Spain, October and Dijon, France, April, Pittia P & Cayot N (Eds). ISBN 92-898-0024-0. Pp.97-101).
Monitoring calibration of descriptive sensory panels using distance from target measurements
John C. Castura, Chris J. Findlay, Isabelle Lesschaeve (2005) (Food Quality and Preference) Volume 16, 682 - 690.
doi:10.1016/j.foodqual.2005.03.011
https://www.e-unwto.org/doi/book/10.18111/9789284408047
2005, 'https://www.e-unwto.org/doi/book/10.18111/9789284408047' (2005) (AORN Journal) Volume 109, 256 - 261.
doi:10.1016/j.foodqual.2019.05.004
A parametric model for time-intensity curves
Eilers PHC, Dijksterhuis GB (2004) (Food Quality and Preference) Volume 15, 239–245.
A prospective study of food preferences in childhood
Nicklaus S, Boggio V, Chabanet C, Issanchou S (2004) (Food Quality and Preference) Volume 15, 805-818.
A sensory map of the meat universe
M. Rødbotten, E. Kubberød, P. Lea and Ø.Ueland (2004) (Meat Science) Volume 68, 137-144.
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.
