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.
Phenolic Compounds in Red-Berry Skins of UVA di Troia and Bombino Nero Grapes (Viis Vinifera L.)
Tamborra P, Esti M, Minafra M, Sinesio F (2003) (Italian Journal of Food Science) Volume 15 (Issue 3), 347-357.
Physical and sensory properties of law-salt phosphate-free frankfurters composed with various ingredients
Ruusunen M, Vainionpää J, Lyly M, Lähteenmäki L, Niemstö M, Ahvenainen R (2003) (Meat Science) Volume 63, 9-16.
Proficiency testing for sensory ranking panels: Measuring panel performance
McEwan J, Heiniö R L, Hunter E A, Lea P (2003) (Food Quality and Preference ) Volume 14, 247-256.
Protein intake of young and elderly French people living at home
Rousset S, Brandolini M, Martin J F, Droit-Volet S, Bonin D, Lhoutellier P, Simon H, Grandjean V, Boirie Y (2003) (Sciences Des Aliments) Volume 23, 56-60.
Qualità sensoriale di alimenti funzionali a base di cereali minori (Sensory quality of cereal based functional foods)
Comendador F J, Moneta E, Peparaio M, Sinesio F (2003) (Proceeding I° Congresso Nazionale SISS “Ruolo dell’Analisi Sensoriale per la valorizzazione delle produzioni Alimentari Italiane” 13-14 November), 18-22.
Quality Index Method (QIM) Schemedeveloped for Farmed Atlantic Salmon (Salmo salar)
Sveinsdóttir K, Hyldig G, Martinsdóttir E, Jørgensen B, Kristbergsson K (2003) (Food Quality and Preferences) Volume 14 (Issue 3), 237-245.
Reasons behind consumers' functional food choices
Urala N, Lähteenmäki L (2003) (Nutrition & Food Science) Volume 33 (Issue 4), 148-158.
Relationship between sensory perception and flavour-active volatile compounds of germinated, sourdough fermented and native rye following the extrusion process
Heiniö RL, Katina K, Wilhelmson A, Myllymäki O, Rajamäki T, Latva-Kala K, Liukkonen KH, Poutanen K (2003) (Food Science and Technology) Volume 36, 533-545.
Repeatability in hedonic sensory measurement: a conceptual exploration
Köster EP, Couronne T, Léon F, Lévy C and Marcelino AS (2003) (Food Quality and Preference) Volume 14, 165-176.
Sensory and chemical assessment of pork supplemented with iron and vitamin E.
O'Sullivan M G, Byrne D V, Nielsen J H, Andersen H J, Martens M (2003) (Meat Science) Volume 64, 175-189.
Sensory flavor-texture interactions for custards
de Wijk RA, Rasing F, Wilkinson CL (2003) (Journal of Texture Studies) Volume 34 (Issue 2).
Sensory properties of low fat yoghurts. Part A: Effect of fat content, fermentation culture and addition of non-fat dry milk on the sensory properties of plain yoghurts
Folkenberg D M, Martens M (2003) (Milchwissenschaft-Milk Science International) Volume 58, 48-51.
Sensory properties of low fat yoghurts. Part B: Hedonic evaluations of plain yoghurts by consumers correlated to fat content, sensory profile and consumer attitudes
Folkenberg D M, Martens M (2003) (Milchwissenschaft-Milk Science International) Volume 58, 154-157.
Simple Improvement of Consumer Fit in External Preference Mapping
Faber NM, Mojet J, Poelman AAM (2003) (Food Quality and Preference) Volume 14, 455-461.
Sodium chloride and sugar release, salivation and taste during mastication of salted chewing gum
Neyraud E, Prinz J, Dransfield E (2003) (Physiology and Behaviour) Volume 79, 731-737.
Strength of health-related claims and their perceived advantage
Urala N, Arvola A, Lähteenmäki L (2003) (International Journal of Food Science and Technology) Volume 38 (Issue 7), 815-826.
Subtle differences in milk: comparison of an analytical and an affective test
Wolf Frandsen L, Dijksterhuis GB, Brockhoff PB, Martens M (2003) (Food Quality and Preference) Volume 14 (Issue 5/6), 515-526.
Taste Perception with Age: Generic or Specific Losses in Supra-threshold Intensities of Five Taste Qualities?
Mojet J, Heidema J, Christ-Hazelhof E (2003) (Chemical Senses) Volume 28 (Issue 5), 397-413.
Texture and mouth-feel of semi-solid foods: Commercial mayonnaises, dressings, custard desserts and warm sauces
Weenen H, Van Gemert LJ, Van Doorn JM, Dijksterhuis GB, De Wijk RA (2003) (Journal of Texture Studies) Volume 34, 159-179.
Texture of semi-solids; sensory and instrumental measurements on vanilla custard desserts
de Wijk RA, van Gemert LJ, Terpstra MEJ, Wilkinson CL (2003) (Food Quality and Preference) Volume 14 (Issue 4), 35-317.
The Effect of Nonlinear Distortion on the Perceived Quality of Music and Speech Signals
Tan CT, Moore BCJ, Zacharov N (2003) (Journal of the Audio Engineering Society) Volume 51 (Issue 11), 1012-1031.
The effect of oral and product temperature on the perception of flavor and texture attributes of semi-solids
Engelen L, de Wijk RA, Prinz JF, Janssen AM, Weenen H, Bosman F (2003) (Appetite) Volume 41, 273-281.
The psychology of food choice: some often encountered fallacies
Köster EP (2003) (Food Quality and Preference) Volume 14, 359-373 .
The relation between saliva flow after different stimulations and the perception of flavor and texture attributes in custard desserts
Engelen L, de Wijk RA, Prinz JF, Bosman F (2003) (Physiology and Behavior) Volume 78 (Issue 1), 165-169.
The role of intra-oral manipulation in the perception of sensory attributes
de Wijk RA, Prinz JF, & Engelen L (2003) (Appetite) Volume 40 (Issue 1), 1-7.
The use of visible and near-infrared reflectance measurements to assess sensory changes in carrot texture and sweetness during heat treatment
De Belie N, Pedersen D K, Martens M, Bro R, Munck L, De Baedemaeker J (2003) (Biosystems Engineering) Volume 85, 213-225.
Time course of melting and flavor release of ice creams containing different types and levels of fat: a time intensity sensory study
Hyvönen L, Linna M, Tuorila H, Dijksterhuis GB (2003) (Journal of Dairy science) Volume 86, 1130-1138.
Versuche zur Bewertung von Ergebnissen deskriptiver sensorischer Analysen von Orangensäften
Dürrschmid K, Gamper G, Zenz, H (2003) (ernährung / nutrition) Volume 27 (Issue 11), 453-462.
La percezione dinamica dell’amaro e del piccante in olio extra vergine di oliva (Dynamic perception of bitter and pungent sensations in virgin olive oils)
Moneta E, Esti M, Peparaio M, Sinesio F (2003) (Proceeding I° Congresso Nazionale SISS “Ruolo dell’Analisi Sensoriale per la valorizzazione delle produzioni Alimentari Italiane” 13-14 November, Rome p 157-162).
L’avena per un alimento funzionale innovativo. Qualità nutrizionale e sensoriale (Oats for a new functional food product. Nutritional and sensory quality)
Comendador F J, Moneta E, Peparaio M, Raffo A, Sinesio F, Sgrulletta D, De Stefanis E, Redaelli R (2003) (Proceeding I° Congresso Nazionale SISS “Ruolo dell’Analisi Sensoriale per la valorizzazione delle produzioni Alimentari Italiane” 13-14 November, Rome. p 119-122).
Kuluttajien mielikuvat jalostetuista luomutuotteista. Tietoa markkinalähtöisen tuotekehityksen pohjaksi. (Consumer views about processed organic food products. Information for market oriented product development)
Arvola A, Lähteenmäki L (2003) (VTT Tiedotteita 2217. Espoo, Finland.).
Influenza di fattori genetici e di allevamento sulla qualità organolettica di soppressate Lucane (Effect of genetic and breeding factors on organoleptic quality of “Soppressata Lucana” salumi)
Nardo N, Moneta E, Paoletti F, Peparaio M, Sinesio F (2003) (Proceeding I° Congresso Nazionale SISS “Ruolo dell’Analisi Sensoriale per la valorizzazione delle produzioni Alimentari Italiane” 13-14 November, Rome. p 166-169).
European Research in Probiotics and Prebiotics: the PROEUHEALTH –cluster
Mattila-Sandholm T, Lähteenmäki L, Saarela M (2003) (Functional Dairy Products. (Mattila-Sandholm T & Saarela M, eds.) Cambridge: Woodhead Publ. Ltd, pp. 359-377).
Effect of sweetener on release of flavour compounds form chewing gum
Haahr A-M, Pilsgaard C F, Stahnke L H, Bredie W L P, Refsgaard H H F (2003) (Flavour Research at the dawn of the twenty-first century, eds. Le Quere J L, Etievant P X, Intercept Scientific Technic Publishers, London).
Developments of QIM past and future. In Quality of Fish form Catch to Consumer
Martinsdóttir E, Luten JB, Schelvis-Smit AAM, Hyldig G (2003) (Luten JB, Oehlenschläger J, Ólafsdóttir G (Eds. ) Wageningen Academic Publishers, Wageningen, The Netherlands).
Development of sensory assessment scale for oral sensation of cold and warmth
Ovejer-Lopez I, Bredie W L P (2003) (Flavour Research at the dawn of the twenty-first century, eds. Le Quere, J.L. and Etievant, P.X., Intercept Scientific Technic Publishers, London, Pp. 297-300 ).
Criteria Influencing Choice of Pork Chops by Korean Consumers
Soohyun Cho, Tania M Ngapo, Eric Dransfield, Beomyoung Park, Jinhyeong Kim, Youngmo Yoo, Sanggi Yun, Jongmoon Lee (2003) (49th International Congress of Meat Science and Technology, Campinas, Brazil. p. 247-248).
Convalida di metodi sensoriali. Quali criteri? Quali Strumenti? (Validation of sensory data)
Sinesio F (2003) (Proceeding I° Congresso Nazionale SISS “Ruolo dell’Analisi Sensoriale per la valorizzazione delle produzioni Alimentari Italiane” 13-14 November, Rome. p 54-56).
Consumers and health: getting the message across
Lähteenmäki L (2003) (The Food, GI-tract functionality and Human Health Cluster, ProEuHealth Workshop 2 (eds. Kuokka A, Saarela M & Mattila-Sandholm T). VTT Symposium 226, pp. 39-40).
Consumers and Functional Foods
Lähteenmäki L (2003) (Functional Dairy Products. (Mattila-Sandholm T & Saarela M, eds.) Cambridge: Woodhead Publ. Ltd, pp. 346-358).
Consumer preferences of pork chops – The Brazilian surveyThe 5th Pangborn Sensory Science Symposium
Cipolli KMVA, Silveira ETF, Ngapo TM, Dransfield E (2003) (A sensory Revolution, Boston USA p 187).
Aspetti chimici e sensoriali di oli extra vergini di oliva in relazione alle condizioni di conservazione (Study of chemical and sensory aspects of virgin olive oils in relation to storage conditions)
Esti M, Moneta E, Panfili G, Fratianni A, Cinquanta L, Sinesio F (2003) (Proceeding I° Congresso Nazionale SISS “Ruolo dell’Analisi Sensoriale per la valorizzazione delle produzioni Alimentari Italiane” 13-14 November, Rome. p 133-136).
Profili aromatici e sensoriali di ecotipi di pomodoro campano (Aroma and sensory profiles of traditional Italian ecotypes of tomato)
Sinesio F, Moneta E, Peparaio M, Piombino P, Pessina R, Genovese A, Lisanti T, Moio L (2003) (Proceeding I° Congresso Nazionale SISS “Ruolo dell’Analisi Sensoriale per la valorizzazione delle produzioni Alimentari Italiane” 13-14 November, Rome. p 196-200).
Stability of disulfides and furanthiols in triacylglycerol autoxidation as model for warmed-over flavour
Bredie W L P, Ivanova D (2003) (pp. 520-523. Flavour Research at the dawn of the twenty-first century, eds. Le Quere, J.L. and Etievant, P.X., Intercept Scientific Technic Publishers, London).
Testing consumer responses to new packaging concepts
Lähteenmäki L, Arvola A (2003) (Ahvenainen R. (ed.): Novel Food packaging Techniques. Cambridge: Woodhead Publ. Ltd., 550-562.).
Thermal inactivation of Nonproteolytic Clostridium Botulinum Type E Spores in Model Fish Media and in Vacuum-Packaged Hot-Smoked Fish Products
Lindström M, Nevas M, Hielm S, Lähteenmäki L, Peck MW, Korkeala H: (2003) (Applied and Environmental Microbiology 69, 4029-4036.).
Validity of ranking criteria in gas chromatography olfactometry methods
Petersen M A, Ivanova D, Møller P, Bredie W L P (2003) (Flavour Research at the dawn of the twenty-first century, eds. Le Quere, J.L. and Etievant, P.X., Intercept Scientific Technic Publishers, London, Pp. 494-499 ).
Zur Sensorik von Madeleines und Tee
Dürrschmid K (2003) (Mitteilungen des Internationalen Arbeitskreises für Kulturforschung des Essens., 11, 12-23 ).
Influence of processing on the flavour formation of oat and rye.
Heiniö R.-L. (2003) (VTT Biotechnology, Espoo. VTT Publications 494. 72 p. + app. 48 p. ISBN 951-38-6042-6; 951-38-6043-4.).
