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).
Kauran biotekninen prosessointi uusiksi elintarvikkeiksi, (Biotechnical processing of oat to new foodstuffs)
Oksman-Caldenty K-M, Kaukovitra-Norja A, Heiniö R-L, Kleemola T, Mikola M, Sontag-Strohm T, Pihlava J-M, Poutanen K (2001) (Salovaara H, Sonntag-Strohm T (Eds), Kaura elinvoimaa. Maa- ja metsätalousministeriön rahoittamat kansallisen kauraohjelman tutkimushankkeet 1998-2000, Helsingin yliopisto, Elintarviketeknologian laitos. EKT -sarja 1221, 85-108).
Kauran biotekninen prosessointi uusiksi elintarvikkeiksi (Biotechnical processing of oat to new foodstuffs)
Oksman-Caldenty K-M, Kaukovitra-Norja A, Heiniö R-L, Kleemola T, Lehtinen P, Mikola M, Sontag-Strohm T, Pihlava J-M, Poutanen K (2001) (Ryhänen E-L, Salo R (Eds), MTTn julkaisuja Sarja A 93. Elintarvikeklusterin tutkimusohjelman loppuraportti, Jokioinen: MTT 2001, 11-22).
In Proceedings of the 4th Pangborn Sensory Science Symposium, 22-26 July 2001
Saher M, Arvola A, Linderman M, Lähteenmäki L (2001) (Dijon, France. p. 207).
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).
