Consumer perceptions of pork in Denmark, Norway and Sweden
Bryhni E A, Byrne D V, Rødbotten M, Claudi-Magnussen C, Agerhem H, Johansson M, Lea P, Martens M (2002) (Food Quality and Preference) Volume 13 (Issue 5), 257-266.
Data analytical methodology applied for training a sensory panel for evaluation of meat quality
O’Sullivan M, Byrne D V, Martens H, Martens M (2002) (Journal of Sensory Studies) Volume 17, 539-558.
Des représentations différentes vis à vis de l’alimentation, de la viande et de la santé chez les personnes jeunes et âgées?
Rousset S, Brandolini M, Martin JF, Bonin D, Lhoutellier P, Simon H, Vergote M, Boirie Y, Droit-VoletS (2002) (Age et Nutrition) Volume 13 (Issue 2), 76-85.
Differences between sensory profiles and development of rancidity during long-term storage of native and processed oat
Heiniö R L, Lehtinen P, Oksman-Caldentey K M, Poutanen K (2002) (Cereal Chemistry) Volume 79 (Issue 3), 367-375.
Discrepancy between the expected and actual acceptability of meat products, eggs and fish : the case of older consumers
ROUSSET S, JOLIVET P (2002) (J Sens Stud 17) Volume 17, 61-75.
Effect of grass or concentrate feeding systems on lamb carcass and meat quality
PRIOLO A, MICOL D, AGABRIEL J, PRACHE S, DRANSFIELD E (2002) (Meat Sci) Volume 62, 179-185.
Effect of some beverages on the perception of some succeeding basic tastes
Ahn N, Frøst M B, Frandsen L W, Dijksterhuis G, Martens M (2002) (Journal of sensory studies) Volume 17, 571-581.
Effect of temperature and pH on flavor volatiles in extrusion cooking of wheat flour
Bredie W L P, Guy R C E, Mottram D S (2002) (Journal of Agricultural and Food Chemistry) Volume 50, 1118-1125.
Effects of calcium chloride-based prefreezing treatments on the quality factors of strawberry jams
Suutarinen J, Honkapää K, Heiniö R-L, Autio K, Mustranta A, Karppinen S, Kiutamo T, Liukkonen-Lilja H, Mokkila M (2002) (Journal of Food Science) Volume 67 (Issue 2), 884-894.
Effects of storage conditions on lipolysis, proteolysis and sensory attributes in high quality raw milk
Wiking L, Frøst M B, Larsen L B, Nielsen J H (2002) (Milchwissenschaft-Milk Science International) Volume 57, 190-194.
Gender and handedness effects on hedonicity of laterally presented odours
Dijksterhuis GB, Møller P, Bredie WLP, Rasmussen G, Martens M (2002) (Brain and cognition) Volume 50 (Issue 2), 272-281.
Gender specific preferences and attitudes towards meat
E. Kubberød, Ø. Ueland, M. Rødbotten, F. Westad and E. Risvik (2002) (Food Quality and Preference ) Volume 13, 285-294.
Impact of the information provided to consumers on their willingness to pay for Champagne: comparison with hedonic scores.
Lange C, Martin C, Chabanet C, Combris P, Issanchou S (2002) (Food Quality and Preference) Volume 13, 597-608.
Implicit learning: a basis for food expectations
Mojet J, Köster EP (2002) (Appetite) Volume 38, 110-117.
Jakosc sensoryczna rynkowych sokow jablkowych i pomaranczowych ( Sensory quality of apple and orange juice)
Barylko Pikielna N, Matuszewska I, Szczecinska A, Radzanowska J, Jeruszka M (2002) (Zywnosc) Volume 1, 34-51.
Modeling of calcium chloride and pectin methylesterase prefreezing treatments of strawberries and jams
Suutarinen J, Honkapää K, Heiniö R-L, Mustranta A, Liukkonen-Lilja H, Mokkila M (2002) (Journal of Food Science) Volume 67 (Issue 3), 1240-1248.
Monitoring of taints related to printed solid boards with an electron ic nose
Heiniö, R L, Ahvenainen, R (2002) (Food Additives and Contaminants) Volume 19 (Issue 1), 209-220.
Perception of sweetness and sourness in apple juice varying in sucrose level and its relation to hedonic response in elderly and young adults
Barylko Pikielna N, Matuszewska I, Kozlowska K, Jeruszka M, Roszkowski W (2002) (Pol. J. Food Nutr Sci.) Volume 2 (Issue 11/52), 65-74.
Physicochemical and sensory fruit characteristics of two sweet cherry cultivars during storage
Esti M, Cinquanta L, Sinesio F, Moneta E, Di Matteo M (2002) (Food Chemistry) Volume 76, 399-405.
Proactive and Retroactive Interference in Implicit Odor Memory
Köster EP, Degel J, Piper D (2002) (Chemical Senses) Volume 27, 191-207.
Relationship between taste and chewing patterns of visco-elastic model foods
Alfonso M, Neyraud E, Blanc O, Peyron M A, Dransfield E (2002) (Journal of Sensory Studies) Volume 17, 193-206.
Selection of a subset of variables: minimisation of Procrustes loss between a subset and the full set
Dijksterhuis G B, Frøst M B, Byrne D V (2002) (Food Quality and Preference) Volume 13, 89-97.
Selection of odorants for memory tests on the basis of familiarity, perceived complexity, pleasantness, similarity and identification
Sulmont C, Issanchou S and Köster EP (2002) (Chemical Senses) Volume 27, 307-317.
Sensory analysis for magnetic resonance-image analysis: Using human perception and cognition to segment and assess the interior of potatoes
Martens H, Thybo A K, Andersen H J, Karlsson A H, Donstrup S, Stødkilde-Jorgensen H, Martens M (2002) (Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology) Volume 35, 70-79.
Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat
Byrne D V, Bredie W L P, Mottram D S, Martens M (2002) (Meat Science) Volume 61, 127-139.
Sensory colour assessment of fresh meat from pigs supplemented with iron and vitamin E
O’Sullivan M, Byrne D V, Stagsted J, Andersen H J, Martens M (2002) (Meat Science) Volume 60, 253-265.
Sensory meat quality and warmed-over flavour - a review.
Byrne D V, Bredie W L P (2002) (Research advances in the quality of meat and meat products.), 95-121.
Sensory of character impact components in an apple model mixture
Bult JHF; Schifferstein HNJ; Roozen JP; Dalmau-Boronat E, Voragen AJG; Kroeze JHA (2002) (Chemical Senses) Volume 27, 485-494 .
Sensory quality of sprouts of selected cruciferous species
Troszynska A, Lamparski G,Kozlowska H (2002) (Pol. J.Food Nutr.Sci.) Volume 11 (Issue 52), 138-141.
Texture and flavour memory in foods: An incidental learning experiment
Mojet J, Köster E P (2002) (Appetite) Volume 38, 110-117.
Texture Memory in Foods: An Implicit Learning Experiment
Mojet J, Köster EP (2002) (Appetite) Volume 38 (Issue 2), 110-117.
The effect of drinking milk, water or cola on the perception of subsequent basic tastes
Ahn N, Bom Frøst M, Wolf Frandsen L, Dijksterhuis GB, Martens M (2002) (Journal of Sensory Studies) Volume 17, 571-581.
The effect of oral and product temperature on the perception of temperature in liquids and semi-solids
Engelen L, de Wijk RA, Prinz JF, van der Bilt A, Jansen A, Bosman F (2002) (European Journal of Oral Science) Volume 110 (Issue 6), 412-416.
The relationship between chewing activity and food bolus properties obtained from different meat textures
MIOCHE L, BOURDIOL P, MONIER S, MARTIN J F (2002) (Food Qual Prefer) Volume 13, 583-588.
The reliability of naive assessors in sensory evaluation visualized by pragmatical multivariate analysis
O'Sullivan M G, Martens H, Boberg Baech S, Kristensen L, Martens M (2002) (Journal of Food Quality) Volume 25, 395-408.
The role of “collative properties” in the development of preference during exposure to an orange drink
Lévy C M, MacRae A, Köster E P (2002) (Appetite) Volume 39, 246.
Understanding consumer perceptions of fermented yoghurt products using Conjoint and Generalised Procrustes Analysis
Saba A, Rosati S (2002) (Italian Journal of Food Science) Volume 4 (Issue 14), 339-350.
Use of IdeaMap.NETTM - factors influencing consumer interest in white sliced bread
CCFRA (2002) (R&D Report) Volume 154.
Use of physio-chemical methods for assessment of sensory changes in carrot texture and sweetness during cooking
De Belie N, Laustsen A M, Martens M, Bro R, De Baedemaeker J (2002) (Journal of Texture Studies) Volume 33, 367-388.
Just noticeable taste differences in perception and memory
Köster MA, Prescott J, Köster EP (2002) (Abstracts of the 10th Food choice Conference in Wageningen, the Netherlands Appetite, 39, 244).
Incidental memory for different aspects of food texture
Mojet J, Köster EP (2002) (Poster presented at the 4th Pangborn Symposium in Dijon (publication in preparation)).
Importance of sensory analysis in international trade
Barylko Pikielna N, Lamparski G (2002) (European Sensory Network (E.S.N.) Seminar "Using sensory analysis in food product development and quality control", 21-22 Nov.2002, Budapest, Hungary).
Effects of increased hardness on jaw movement and muscle activity during chewing of visco-elastic model foods
Peyron M A, Lassauzay C, Woda A (2002) (Accepté pour publication dans Experimental Brain Research, 2002).
Effect of the selected technical parameters of chopping process on sensory properties of texture of model meat product (Polish)
Makała H, Dolata W, Kostyra E (2002) (Journal of Food and Nutrition Sciences; 11(1), 55-60 ).
Consumer preferences of pork chops: An international cross-cultural comparison
Ngapo T M, Martin, J-F, Dransfield E (2002) (48th International Congress of Meat Science and Technology, Rome, Italy. p. 150).
Analyse sensorielle. Validation des méthodes
Nicod H (2002) (Contrôles, essais, mesures, Octobre).
Odor memory: incidental vs intentional learning, implicit vs explicit memory
Issanchou S, Valentin D, Sulmont C, Degel J, Köster EP (2002) (Dubois D, Rouby C, Schaal B (eds): Odor and Cognition, pp 211-230, Cambridge University Press, USA).
Pork flavour: Sensory profiling of pork in Sweden and Denmark using the same methodology
Agerhem H, Bejerholm C, Claudi-Magnussen (2002) (48th ICoMST).
Quality management of stored fish
Martinsdóttir E (2002) (in "Safety and quality issues in fish processing, Bremner A (ed.) Woodhead Publishing Ltd.. 303-313. ).
Testing odor memory: incidental versus intentional learning, implicit versus explicit memory.
Issanchou S, Valentin D, Sulmont C, Degel J, Köster EP (2002) (Olfaction, taste, and cognition (Rouby, C., Schaal, B., Dubois, D., Gervais, R. and Holley, A.), Cambridge University Press: Cambridge, UK, 211-230).