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).
Affective and analytical evaluation of subtle differences in milk
Frandsen L W (2004) (PhD Thesis, The Royal Veterinary and Agricultural University, Centre for Advanced Food Studies, Department of Food Science).
Organoleptic characterisation of celery (Apium graveolens L. var. dulce)
Raffo A, Nardo N, Sinesio F, Moneta E, Comendador FJ, Peparaio M, Bertone A, Paoletti F (2004) (Proceeding of the European Conference on Sensory Science of Food and Beverages “A Sense of Identity”, 26-29 Settembre 2004, Firenze, Italy).
Perception and incidental memory in three “lower” senses
Köster E P (2004) (Oliveira A M, Teixeira M, Borges G F and Ferro M J (Eds.) Fechner Day 2004, pp.102-107, International Society for Psychophysics, Coimbra, Portugal).
Phenolic compounds, bitterness and pungent perceptions in Extra Virgin Olive Oils during storage
Esti M., Moneta E, Panfili G, Fratianni A, Cinquanta L, Sinesio F (2004) (Proceeding of XXII International Conference on Polyphenols, 25-28 August 2004, Helsinki, Finland. p. 183-184).
Procrustes problems
Gower J.C, Dijksterhuis GB (2004) (Oxford Statistical Science Series. Oxford: Oxford University Press).
Shelf life of Hungarian sliced pepper
Baár Cs, Hegyi A, Kuti T (2004) (A Sense of identity, European Conference on Sensory Science of Food and Beverages, 26-29. Sept. 2004, Florence, Italy, p.55).
The role of oral processing in flavor perception
Prinz JF, de Wijk RA (2004) (Roberts D, Taylor A (Eds) Flavour perceptio. Blackwell, London).
The validation of sensory benchmarking analysis
Hegyi A, Kuti T (2004) (2nd Central European Congress on Food, 26-28. Apr. 2004., Budapest, Hungary, P-S-22).
Enzyme-aided modification of perceived flavour and texture of microwave-heated beefburgers. COST Action 921 Food matrices: Structural organisation and impact on flavour release and perception
Heiniö R-L, Mustranta A, Lille M, Lantto R, Katina K, Lähteenmäki L (2004) (Proceedings of the meetings held in Valencia, Spain, October 2004 and Dijon, France, April 2005. Pittia P & Cayot N (Eds), ISBN 92-898-0024-0, Pp.97-101).
Heiniö, R-L, Mustranta, A, Lille, M, Lantto, R, Katina, K & Lähteenmäki, L
Enzyme-aided modification of perceived flavour and texture of microwave-heated beefburgers. COST Action 921 Food matrices: Structural organisation and impact on flavour release and perception (2004) (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).
Relation between flavour components and bioactive phenolic compounds in rye grain. COST Action 921 Food matrices: Structural organisation and impact on flavour release and perception
Heiniö, R-L, Liukkonen, K-H, Myllymäki, O, Pihlava J-M, Adlercreutz, H, Heinonen, S-M, Poutanen, K (2004) (Proceedings of the meetings held in Valencia, Spain, October 2004 and Dijon, France, April 2005. Pittia, P. & Cayot, N. (Eds). ISBN 92-898-0024-0. Pp.93-96).
A comparison of the effects of added saliva, a-amylase and water on texture perception in semi-solids
Engelen L, de Wijk RA, Prinz JF, Janssen AM, van der Bilt A, Weenen H, Bosman F (2003) (Physiology and Behavior) Volume 78, 805-811.
A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose
O’Sullivan M G, Byrne D V, Jensen M T, Andersen H J, Vestergaard J (2003) (Meat Science) Volume 65, 211-224.
Analysis of Sensory Data of Different Food Products by ANOVA
Kuti T, Hegyi T, Kemény S (2003) (Conferentia Chemometrica), 47.
Applied genomics: an innovative tool to improve quality in chains (Predicting mealiness in apples - a case study)
Wordragen MF van, Balk PA, Hall RD, Nijenhuis MA, Busink H, Vorst OFJ, AAM Poelman (2003) (Acta Horticulturae) Volume 604, 387-394.
Attitudes of older EU adults to diet, food and health: a pan-EU survey
Allen D, Newsholme HC (2003) (R&D Report) Volume 174.
Attitudes towards organic foods and risk/benefit perception associated with pesticides
Saba A, Messina F (2003) (Food Quality and Preference) Volume 14 (Issue 8), 637-645.
Caractéristiques de la mémoire des aliments :conséquences sur la perception des aliments (Characteristics of memory for foods: Consequences for food perception)
Sulmont-Rossé C, Issanchou S, Köster EP (2003) (Psychologie Française) Volume 48 (Issue 4), 9-21.
Chemical composition, functional properties and sensory profiling of einkorn (Triticum monococcum L.)
Løje H, Møller B, Laustsen A M, Hansen Å (2003) (Journal of Cereal Science) Volume 37, 231-240.
Chewing behaviour and bolus formation during mastication of meat with different textures
MIOCHE L, BOURDIOL P, MONIER S (2003) (Arch Oral Biol 48) Volume 48, 193-200.
Consumer and sensory investigation in relation to physical/chemical aspects of cooked pork in Scandinavia
Bryhni E A, Byrne, D V, Rødbotten M, Møller S, Claudi-Magnussen C, Karlsson A, Agerhem H, Johansson M, Martens M (2003) (Meat Science) Volume 65 (Issue 2), 737-748.
Consumer perceptions : Pork and pig production. insights from France, England, Sweden and Denmark
Ngapo T M, Martin J F, Dransfield E, Nute G R, Magnusson M, Bredahl L (2003) (Meat Science) Volume 66, 125-134.
Consumer perceptions: pork and pig production
Ngapo TN, Dransfield E, Martin J-F, Magnusson M, Bredhal L, Nute GR (2003) Volume 66, 125-134.
Daily protein intakes and eating patterns in young and elderly French
Rousset S, Patureau Mirand P, Brandolini M, Martin J-F, Boirie Y (2003) (British Journal of Nutrition) Volume 90 (Issue 6), 1107-1115.
Descriptive sensory profiling and physical/chemical analyses of warmed over flavour in meat patties, in carriers and non carriers of the RN allele
Byrne D V, O’Sullivan M G, Bredie W L P, Martens M (2003) (Meat Science) Volume 63, 211-224.
Development of the ETOC: A European test of olfactory capabilities
Thomas-Daguin T, Rouby C, Sicard G, Viguouroux M, Farget V, Johansson A, Bengtzon A, Hall G, Ormel W, De Graaf C, Rousseau F, Dumont J-P (2003) (Rhinology) Volume 41, 142-151.
Differential human electrodermal responses to odours
Møller P, Dijksterhuis G (2003) (Neuroscience Letters) Volume 346, 129-132.
Drought effects on green pea texture and related physical- chemical properties at comparable maturity
Sørensen J N, Edelenbos M, Wienberg L (2003) (Journal of the American Society for Horticultural Science) Volume 128, 128-135.
Effect of sensory perception of foods on appetite and food intake: a review of studies on humans
Sørensen L B, Møller P, Flint A, Martens M, Raben A (2003) (International Journal of Obesity) Volume 27, 1152-1166.
Effect of sodium citrate, carboxymethyl cellulose and carrageenan levels on quality of low-salt and low-fat bologna type sausages
Ruusunen M, Vainionpää J, Puolanne E, Lyly M, Lähteenmäki L, Niemistö M, Ahvenainen R (2003) (Meat Science) Volume 64, 371-381.
Effects pf Sorghum Cultivar on Innjera Quality
Yetneberk S, de Kock HL, Rooney LW, Taylor JRN (2003) (Cereal Chem) Volume 81 (Issue 3), 314-321.
Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis
O`Sullivan M, Byrne D V, Martens H, Gidskehaug L H, Andersen H J, Martens M (2003) (Meat Science) Volume 65, 909-918.
Flavor release measurement by atmospheric pressure chemical ionization trap mass spectrometry, construction of interface and mathematical modeling of release profiles
Haahr A-M, Madsen H, Smedsgaard J, Bredie W L P, Stahnke L H, Refsgaard H H F (2003) (Analytical chemistry) Volume 75, 655-662.
High-amylose starch-pectin mixed gels - rheological properties, microstructure and sensory perception
Autio K, Kuuva T, Roininen K, Lähteenmäki L (2003) (Journal of Texture Studies) Volume 33, 473-486.
Influence of age and dental status onchewing behaviour studied by EMG recordings during consumption of variousfood samples
Kohyama K, Mioche L, Bourdiol P (2003) (Gerodontology) Volume 20 (Issue 1), 15-23.
Influence of durum wheat cultivar on the sensory profile of the staling rate of “Altamura” bread
Raffo A, Pasqualone A, Sinesio F, Paoletti F, Quaglia G, Simenone R (2003) (European Food Research Technology) Volume 218, 49-55.
Influence of oat ß-glucan preparations on the perception of mouthfeel and on rheological properties in beverage prototypes
Lyly M, Salmenkallio-Marttila M, Suortti T, Autio K, Poutanen K, Lähteenmäki L (2003) (Cereal Chemistry) Volume 80, 536-541.
Influence of packaging material and storage temperature on the sensiry quality of broccoli
Jacobsson A, Nielsen T, Sjöholm I, Wendin K (2003) (Food Quality and Preference).
Le profil sensoriel : les limites d'un savoir-faire empirique
Giboreau A, Dacremont C (2003) (Psychologie Française) Volume 48 (Issue 4), 69-78.
Meat quality and composition of three muscles from French cull cows and young bulls
Dransfield E, Martin J-F, Bauchard D, Abouelkaram S, Lepetit J, Culioli J, Jurie C, Picard B (2003) (Animal Science) Volume 76, 387-399.
Meat texture of commercial lambs from different European production systems
Sañudo C, Alfonso M, Sanchez A, Berge P, Dransfield E, Zygoyiannis D, Stamataris C, Thorkelsson G, Valdimarsdottir T, Piasentier E, Mills C, Nute G R, Fisher A V (2003) (Australian Journal of Agricultural Research) Volume 54, 551-560.
Milling fractionation of rye produces different sensory profiles of both flour and bread.
Heiniö RL, Liukkonen KH, Katina K, Myllymäki O, Poutanen K (2003) (Food Science and Technology) Volume 36, 577-583.
NaCl and sugar release, salivation and taste during mastication of salted chewing gum
Neyraud E, Prinz J, Dransfield E (2003) (Physiol. Behaviour) Volume 79, 731-737.
Perception of melting and flavor release of ice cream containing different types and contents of fat
Hyvönen L, Linna M, Tuorila H, Dijksterhuis G (2003) (Journal of Dairy Science) Volume 86, 1130-1138.
