Recent publications:

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Health claims as promoters of product acceptability.

Arvola A, Urala N, Lähteenmäki L (2001) (Proceedings of the 4th Pangborn Sensory Science Symposium, 22-26 July 2001. Dijon, France, p. 174).

Germination increased bioactivity and stability of whole grain oat

Kaukovirta-Norja A, Oksman-Caldentey KM, Heiniö RL, Lehtinen P, Pihlava JM, Poutanen K (2001) (Proceedings of International Symposium of Whole Grain and Human Health. Liukkonen K., Kuokka A., Poutanen K. (Eds). 13-15 June 2001, Haikko Manor, Porvoo, Finland. Espoo: VTT 2001. VTT Symposium 213, 96).

Food Neophobia and Variety Seeking - Consumer Fear or Demand for New Food Products

Lähteenmäki L., Arvola A. (2001) (Frewer L J, Risvik E & Schifferstein H (Eds), Food, People and Society. A European Perspective of Consumer Food Choices, Springer-Verlag, Berlin, 161-175).

Effect of law-salt diet on the perception of preferred level of sodium in bread and meat products

Lyly M, Lähteenmäki L, Natri AM, Puolanne E (2001) (Proceedings of the 4th Pangborn Sensory Science Symposium, 22-26 July 2001. Dijon, France. p. 162).

Cross-cultural differences in food choice.

Saba A (2001).

Could sensory methods and results be tested for proficiency as chemical analytical results do?

Barylko-Pikielna N (2001) (M Rothe (ed.), Proceeding of the 6th Wartburg Aroma Symposium (Eisenach, April 10-13, 2000), pp. 129-135. Eigenverlag Bergholz-Rehbrücke, Germany: Deutsches Institut für Ernährungsforschung, pp. 129-135).

Correlation between perceived flavour and volatile compounds of processed oat

Heiniö R.L., Oksman-Caldentey K.M., Latva-Kala K., Poutanen K. (2001) (Proceedings of International Symposium of Whole Grain and Human Health. Liukkonen K., Kuokka A., Poutanen K. (Eds). 13-15 June 2001, Haikko Manor, Porvoo, Finland. Espoo: VTT 2001. VTT Symposium 213, 125-126).

Consumer attitudes towards risks of new foods

Lähteenmäki L. (2001) (Tuomisto J. & Mykkänen H. (Eds). The International Congress on Food Safety and Toxicology. August 24-25th, 2001. p. 44. (abstract)).

Appropriateness as a cognitive-contextual measure of food attitudes

Martens M, Schutz H G (2001) (Food, People and Society: a European perspective of consumers' food choices. Eds. Frewer, L., Risvik, E., and Schifferstein, H.N.J. Springer Verlag, Berlin, p. 247-266).

Meat texture transformation during mastication

Monier S, Bourdiol P, Mioche L (2001) (4th Pangborn Sensory Science Symposium. Dijon. France).

Microstructure and texture of processed oat

Salmenkallio-Marttila M, Heiniö R-L, Myllymäki O, Autio K, Poutanen K (2001) (Proceedings of the 92nd AOCS Annual Meeting & Expo. May 13-16, 2001, Minneapolis, USA).

Microstructure of oats and oat products

Salmenkallio-Marttila M, Heiniö R-L, Myllymäki O, Autio K, Poutanen K (2001) (Proceedings of the 3rd European Oat Conference. 17-18 May 2001, Uppsala, Sweden).

Modelling of calcium chloride and pectin methylesterase prefreezing treatments of strawberries and jams

Suutarinen J, Honkapää K, Heiniö R-L, Lyly M, Mustranta A, Liukkonen-Lilja H, Mokkila M (2001) (Journal of Food Science. JFS-2001-0163).

Multivariate Analysis of Quality - An Introduction

Martens H, Martens M (2001) (John Wiley & Sons Ltd., Chichester, UK (445 pages)).

Pane di grano duro arricchito con granella immatura

Comandador F J, Sinesio F, Paoletti F, Moneta E (2001).

Present situation of the foods with new mouthfeels in Finland

Autio K, Lähteenmäki L (2001) (New Eating Texture Encyclopedia. Nishinari, K. (Ed.). Science Forum Inc., Tokyo, 131-136 (in Japanese)).

Prodotti ittici: preferenze e percezione dei consumatori. (Fish products: preferences and perceptions of consumers)

Catone T, Nardo N, Sinesio F (2001) (Rivista Italiana di Scienza dell\).

Proficiency testing for sensory profile tests : statistical guidelines - Part 2

CCFRA (2001) (R&D Report 127).

Proficiency testing for sensory ranking tests : statistical guidelines - Part 2

CCFRA (2001) (R&D Report 126).

Relationship between bolus properties and chewing activity

Mioche L, Bourdiol P, Monier S (2001) (4th Pangborn Sensory Science Symposium. Dijon. France).

Sensory characteristics of industrially manufactured apple aroma condensates

Matuszewska I, Barylko-Pikielna N, Szczecinska A, Skapska S (2001) (Rothe M (Ed.): proceedings of the 6th Wartburg Aroma Symposium (Eisenach, April 10-13, 2000), Eigenverlag Bergholz-Rehbrücke, Germany: Deutsches Institut für Ernährungsforschung, pp. 380-383 ).

Sensory evaluation of fish freshness. A reference manual for the fish industry

Martinsdóttir E, Sveinsdottir K, Luten J, Schelvis-Smit R, Hyldig G (2001) (QIM-Eurofish, Ijumiden, The Netherlands, 49 pages).

Stability and change in food liking: food preferences in the two Germany’s after the reunification

Köster EP, Rummel C, Kornelson C, Benz KH (2001) (Rothe, M (Ed): Flavour 2000: Perception, Release, Evaluation, Formation, Acceptance, Nutrition and Health Rhothe, Bergholz-Rehbrücke, Germany, 237-254 ).

The effect of different prefreezing treatments on the quality factors of strawberry jams

Suutarinen J, Honkapää K, Heiniö R-L, Lyly M, Autio K, Mustranta A, Karppinen S, Kiutamo T, Liukkonen-Lilja H, Mokkila M (2001) (Journal of Food Science. JFS-2001-0119).

The effect of fractioning on sensory quality of liquid smoke preparation fractions

Kostyra E, Borys A, Barylko-Pikielna N (2001) (M. Rothe (Ed.): proceedings of the 6th Wartburg Aroma Symposium (Eisenach, April 10-13, 2000), Eigenverlag Bergholz-Rehbrücke, Germany: Deutsches Institut für Ernährungsforschung, pp. 370-373).

The effect of information on the assessment of sweetness and bitterness in two soft drink products

CCFRA (2001) (R&D Report 123).

The role of consumer expectations in food choice : a literature review

CCFRA (2001) (CCFRA Review No. 24).

Tuning the oat flavour by proceeding

Heiniö RL, Oksman-Caldentey KM, Latva-Kala K, Poutanen K (2001) (Proceedings of the 4th Pangborn Sensory Science Symposium, 22-26 July 2001. Dijon, France. p. 226).

Uusien terveysvaikutteisten elintarvikkeiden hyväksyttävyys (Acceptability of new functional food products)

Lähteenmäki L, Isoniemi M, Urala N, Ryhänen EL (2001) (Ryhänen E.L., Salo R., (Eds) MTT Julkaisuja Sarja A93. Elintarvikeklusterin tutkimusohjelman loppuraportti. MTT 2001, 61-66).

Vähäsuolaisia lihavalmisteita kaivataan. Lehtipihvi 1. (Low-salt meat products are needed)

Urala N, Arvola A, Lähteenmäki L (2001).

Variation in salivary flow evaluated in different stimulation contexts

Bourdiol P, Monier S, Mioche L (2001) (4th Pangborn Sensory Science Symposium. Dijon. France).

Meat Appearance: Pork chops

Dransfield E, Martin J F, Miramont J, Ngapo T (2001) (A tool for surveying consumer preferences.ISBN 2-7380-0976-X, INRA, France).

An international study on the importance of androstenone and skatole for boar taint: IV. Simulation studies on consumer dissatisfaction with entire male pork and the effect of sorting out carcasses on the slaughter line, main conclusions and recommendatio

Bonneau M., Walstra P, Claudi-Magnussen C, Kempster AJ, Tornberg E, Fischer K, Diestre A, Siret F, Chevillon P, Claus R, Dijksterhuis GB, Punter P, Matthews KR, Agerhem H, Beague MP, Oliver MA, Gispert M, Weiler U, Von Seth G et al. (2000) (Meat Science) Volume 54, 285-295.

An international study on the importance of androstenone and skatole for boar taint: II. Sensory evaluation by trained panels in seven European countries

Dijksterhuis GB, Walstra P, Font I, Furnols M, Engel B, Agerhem H, Fischer K, Olivers MA, Claudi-Magnussen C, Siret F, Beague MP, Homer DB, Bonneau M, (2000) (Meat Science) Volume 54, 261-269.

An integrated Printed Circuit Board (PCB) microphone

Hietanen J, Zacharov N (2000) (Journal of the Acoustical Society of America) Volume 107 (Issue 5), 25-30.

Analysis of sensory assessors in texture profiling of potatoes by multivariate modelling

Thybo A K, Martens M (2000) (Food Quality and Preference) Volume 11, 283-288.

Application of replicated difference testing

Schlich P, Dacremont C, Brockhoff P B (2000) (Food Quality and Preference) Volume 11, 43-46.

Biotechnology in agriculture: perceived risks, benefits and attitudes in Italy

Saba A, Rosati S, Vassallo M (2000) (British Food Journal).

Charakterystyka jakosci sensorycznej kondensatow aromatu jablkowego uzyskanych z surowca o zroznicowanej jakosci technologicznej i skladzie odminianowym

Barylko-Pikielna N, Matuszewska I, Szczecinska A, Radzanowska J (2000) (Zywnosc) Volume 7 (Issue 2(23)), 5-20.

Comments on ‘‘subjective appraisal of loudspeaker directivity for multichannel work”, author’s reply

Zacharov N (2000) (Journal of the Audio Engineering Society) Volume 48 (Issue 4), 317–321.

Comparing information obtained from ranking and descriptive tests of four sweet corn products

RODRIGUE N, GUILLET M, FORTIN J, MARTIN, J F (2000) (Food Qual Prefer) Volume 11, 47-54.

Complete denture wearers : Electromyography of mastication and texture perception whilst eating meat

Veyrunes J L, Mioche L (2000) (European Journal of Oral Sciences) Volume 108, 83-92.

Consumer perception 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, Åström A (2000) (MAPP Working paper) Volume 72.

Consumer percetion 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 (2000) (MAPP Working Paper ) Volume 7218.

Correlations between functional and occlusal tooth-surface areas and food texture during natural chewing sequences in humans

Bourdiol P, Mioche L (2000) (Archives of Oral Biology) Volume 45, 691-699.

Differences in sensory profiles of smoked preparations as an effect of processing method

Kostyra E, Barylko-Pikielna N, Borys A (2000) (Polish Journal of Food and Nutrition Sciences) Volume 9/50 (Issue 3), 3-8.

Dynamic methods in sensory analysis

Dijksterhuis G B, Piggott J R (2000) (Trends in Food Science and Technology) Volume 11, 284-290.

Evaluation de la fonction mastication chez les sujets totalement édentés appareillés

Veyrunes J L, Lassauzay C, Mioche L, Peyron M-A (2000) (Cahiers de Prothèse) Volume 110, 47-55.

Expected versus experienced quality: trade-off with price

Lange C, Issanchou S, Combris P (2000) (Food Quality and Preference) Volume 11, 289-297.

Factors influencing the acceptance of food biotechnology

Rosati S, Saba A (2000) (Italian Journal of Science) Volume 4 (Issue 12), 425-434.
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