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).
The influence of fat content on sensory properties and consumer perception of dairy products
Frøst M B (2002) (PhD Thesis, The Royal Veterinary and Agricultural University, Centre for Advanced Food Studies, Department of Dairy and Food Science).
The specific characteristics of the sense of smell
Köster EP (2002) (Dubois D, Rouby C, Schaal B (eds): Odor and Cognition, Cambridge University Press, Cambridge, USA, 27-43 ).
Wykorzystanie nasion rzepaku do produkcji kielkow jadalnych ( The use of rapeseeds for sprouts production in human nutrition)
Kozlowska H, Troszynska A, Zielinski H, Bucinski A, Lamparski G (2002) (Rosliny Oleiste (Oilseed Crops), Instytut Hodowli i Aklimatyzacji Roslin (Plant Breeding and Acclimatization Institute), TomXXIII - Zeszyt 1, 165-173 (in Polish)).
Approach to Setting Occupational Exposure Limits for Sensory Irritants in the Netherlands
V.J. Feron, J.H.E. Arts, J. Mojet (2001) (AIHAJ - American Industrial Hygiene Association) Volume 62, 733 - 735.
doi:10.1080/15298660108984683
Taste Perception with Age: Generic or Specific Losses in Threshold Sensitivity to the Five Basic Tastes?
J. Mojet (2001) (Chemical Senses) Volume 26, 845 - 860.
doi:10.1093/chemse/26.7.845
Analisi sensoriale del burro: risultati di uno studio internazionale (Sensory analysis of butter: results of an international study)
Sinesio F, Moneta E, Catone T (2001) (Scienza e Tecnica Lattiero-Casearia) Volume 52 (Issue 1), 29-48.
An effective hedonic analysis tool : weak/strong points
ROUSSET S, MARTIN J F (2001) (J Sens Stud) Volume 16, 619-641.
Acceptability of genetically modified cheese presented as real product alternative
Lähteenmäki L, Grunert K, Åström A, Ueland Ø, Arvola A, Bech-Larsen T (2001) (Food Quality and Preference) Volume 15, 805-818.
Adaptation de la mastication aux propriétés mécaniques des aliments
PEYRON M A, WODA A (2001).
Analysis of designed experiments by stabilised PLS Regression and jack-knifing
Martens H, Høy M, Westad F, Folkenberg D, Martens M (2001) (Chemometrics and Intelligent Laboratory Systems) Volume 58, 151-70.
Apple or mushroom - sensory impact of 1-octen-3-one in an apple odour mixture
Bredie W L P, Ivanova D, Møller P, Petersen M A (2001) (Food Processing Industry Magazine) Volume 10, 5-6.
Are weak odors stronger than strong odors? The influence of odor on human performance
Köster EP, Degel J (2001) (Aroma-Chology) Volume 9 (Issue 2), 9-11.
Consuemr perceptions of food products involving genetic modification - results from a qualitative study in four Nordic countries
Grunert K G, Lätheenmäki L, NIelsen N A, Poulsen J B, Ueland O, Aström A (2001) (Food Quality and Preference) Volume 12, 527-542.
Consumer Issues: Consumer awareness of and attitudes towards organic food
CCFRA (2001) (CCFRA Report) Volume 149.
Consumer Issues: Consumer awareness of and attitudes towards genetic modification
CCFRA (2001) (CCFRA Report) Volume 142.
Consumer perceptions of food products involving genetic modification - results from a qualitative study in four Nordic countries
Grunert K G, Lähteenmäki L, Nielsen N A, Poulsen J B, Ueland O, Ålström A (2001) (Food Quality and Preference ) Volume 12, 527-542.
Cytochrome oxidase activity in the olfactory system of staggerer mutant mice
DEISS V, STRAZIELLE C, LALONDE R (2001) (Brain Res) Volume 910, 126-133.
Dynamic analysis of sensory and microstructural properties of cream cheese
Wendin K, Langton M, Caous L, Hall G (2001) (Food Chemistry) Volume 71, 363-378 .
Effect of drying treatment conditions on the sensory profile of germinated oat
Heiniö R L, Oksman-Caldentey K M, Latva-Kala K, Poutanen K (2001) (Cereal Chemistry) Volume 78 (Issue 6), 707-714.
Effect of heat-treatment conditions of germinated oat on its sensory profile
Heiniö R-L, Oksman-Caldenty K-M, Latva-Kala K, Lehtinen P, Poutanen K (2001) (Cereal Chemistry) Volume submitted.
Elektroninen nenä haistaa pakkauksen. (Elecronic nose smells the packaging)
Heiniö RL (2001) (Kehittyvä Elintarvike) Volume 4, 32-33.
Food choice and the elderly: European qualitative research summary
Newsholme HC, McEwan JA (2001) (CCFRA R&D Report) Volume 145.
Food choice and the elderly: UK qualitative research
Valendru AC, McEwan JA (2001) (CCFRA R&D Report) Volume 124.
Functional lateralisation in human olfactory cortex: pleasant and unpleasant odours?
Møller P, Stødkilde-Jørgensen H, Martens M (2001) (NeuroImage) Volume 13, 912.
Implicit learning and implicit memory for odors: The influence of odor identification and retention time
Degel J, Piper D, Köster EP (2001) (Chemical Senses) Volume 26, 267-280.
Influences of fat, thickener and emulsifier contents on salad dressing: static and dynamic sensory and rheological analysis
Wendin K, Hall G (2001) (Lebensmittel-Wissenschaft+Technologie) Volume 34, 222-233 .
Inhibition of growth of nonproteolytic Clostridium Botulinum type B in sous vide cooked meat products is achieved by using thermal procecessing but not nisin
Lindström M, Mokkila M, Skyttä E, Hyytiä-Trees E, Lähteenmäki L, Hielm S, Ahvenainen R, Korkeala H (2001) (Journal of Food Proctection) Volume 64, 838-844.
Integrating consumer needs into product quality using a quality function deployment (QFD)approach : a literature review
CCFRA (2001) (CCFRA Review) Volume 29.
Internal and external determinants of eating initiation in humans
Marcelino AS, Adam AS, Couronne T, Köster EP, Sieffermann JM (2001) (Appetite) Volume 36, 19 – 14.
La part de la viande dans les apports protéiques de sujets âgés vivant à domicile
ROUSSET S, BRANDOLINI M, MARTIN J F, DROIT-VOLET S, BONIN D, LHOUTELLIER P, SIMON H, VERGOTE M H, BOIRIE Y (2001) (Cah Nut. Diét) Volume 36, 417-426.
Lateralization in olfaction- affection and cognition
Møller P, Rasmussen G, Bredie W L P, Dijksterhuis G B, Martens M (2001) (Chemical Senses) Volume 26 (Issue 785).
Linee Guida Internazionali per il controllo del rendimento dei laboratori in analisi sensoriale (Proficiency testing in sensory analysis: international guidelines)
Sinesio F (2001) (Rivista delle Technologie Alimentari) Volume 12 (Issue 1), 62-64.
Monitoring of taints related to printed solid boards with an electronic nose
Heiniö R-L, Ahvenainen R (2001) (Food Contaminants and Additives) Volume (submitted).
Reaction to boar odour by different South African consumer groups
De Kock HL, van Heerden SM, Heinze PH, Dijksterhuis B, Minnaar A (2001) (Meat Science) Volume 59, 353-362.
Relevant measurements of green pea texture
Edelenbos M, Thybo A, Erichsen L, Wienberg L, Andersen L (2001) (Journal of Food Quality) Volume 24, 91-110.
Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress
Byrne D V, Bak L S, Bredie W L P, Bertelsen G, Martens H, Martens M (2001) (Meat Science) Volume 59, 229-249.
Sensory Evaluation of walnut: an inter-laboratory study
Sinesio F, Guerrero A, Romero A, Moneta E, Lombard J C (2001) (Food Science and Technology International) Volume 7 (Issue 1), 37 -47.
Sensory panel consistency during development of a vocabulary for warmed-over flavour
Byrne DV, O’Sullivan MG, Dijksterhuis GB, Bredie WLP, Martens M (2001) (Food Quality and Preference.) Volume 12 (Issue 3), 171-187.
Sensory perception of fat in milk
Bom Frøst M, Dijksterhuis GB, Martens M (2001) (Food Quality and Preference) Volume 12, 327-336.
Sensory quality criteria for five fish species predicted from Near-Infrared (NIR) reflectance measurement
Warm K, Martens H, Nielsen J, Martens M (2001) (Journal of Food Quality) Volume 24, 389-403.
Taste Perception with Age: Generic or Specific Losses in Threshold Sensitivity to the Five Basic Tastes?
Mojet J, Christ-Hazelhof E, Heidema J (2001) (Chemical Senses) Volume 26, 845-860.
Temporal aspects related to the perception of skatole and androstenone, the major boar odour compounds
De Kock HL, Heinze PH, Potgieter CM, Dijksterhuis GB, Minnaar A (2001) (Meat Science) Volume 57, 61-70.
The influence of olfactory concept on the probability of detecting sub-and perithreshold components in a mixture of odorants
Bult JHF; Schifferstein, HNJ; Roozen JP; Voragen AGJ; Kroeze JHA (2001) (Chemical Senses) Volume 26, 459-469.
Training a sensory panel for TI: a case study
Peyvieux C, Dijksterhuis GB (2001) (Food Quality and Preference) Volume 12, 19-28.
Validation of a Texture Simulator
Kjøbæk N, Friis A, Rugholt S, Møller P, Adler-Nissen J (2001) (Annual transactions of the Nordic Rheology Society) Volume 9, 101-104.
Kauran flavorin muokkaaminen bioteknisellä prosessoinnilla (Tuning of oat flavour by biotechnical processing)
Heiniö R.-L. (2001) (Ruoka-Suomi 3, 25).
