Recent publications:

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Is portion size selection associated with expected satiation, perceived healthfulness or expected tastiness? A case study on pizza using a photograph-based computer task

D. Labbe, A. Rytz, N. Godinot, A. Ferrage, N. Martin (2017) (Appetite) Volume 108, 311 - 316. doi:http://dx.doi.org/10.1016/j.appet.2016.10.012

This apple is too ugly for me!

Ilona E. de Hooge, Marije Oostindjer, Jessica Aschemann-Witzel, Anne Normann, Simone Mueller Loose, Valérie Lengard Almli (2017) (Food Quality and Preference) Volume 56, 80 - 92. doi:http://dx.doi.org/10.1016/j.foodqual.2016.09.012

Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee

Ida Steen, Sandra S. Waehrens, Mikael A. Petersen, Morten Münchow, Wender L.P. Bredie (2017) (Food Chemistry) Volume 219, 61 - 68. doi:http://dx.doi.org/10.1016/j.foodchem.2016.09.113

A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies

Daniele Asioli, Paula Varela, Margrethe Hersleth, Valerie Lengard Almli, Nina Veflen Olsen, Tormod Næs (2017) (Food Quality and Preference) Volume 56, 266 - 273. doi: http://dx.doi.org/10.1016/j.foodqual.2016.03.015

Advances in representation and analysis of mono and multi-intake Temporal Dominance of Sensations data

M.V. Galmarini, M. Visalli, P. Schlich (2017) (Food Quality and Preference) Volume 56, 247 - 255. doi:http://dx.doi.org/10.1016/j.foodqual.2016.01.011

Future directions in sensory and consumer science: Four perspectives and audience voting

S.R. Jaeger, J. Hort, C. Porcherot, G. Ares, S. Pecore, H.J.H. MacFie (2017) (Food Quality and Preference) Volume 56, 301 - 309. doi:http://dx.doi.org/10.1016/j.foodqual.2016.03.006

Vegetables and other core food groups: A comparison of key flavour and texture properties

Astrid A.M. Poelman, Conor M. Delahunty, Cees de Graaf (2017) (Food Quality and Preference) Volume 56, 1 - 7. doi: http://dx.doi.org/10.1016/j.foodqual.2016.09.004

Recalled taste intensity, liking and habitual intake of commonly consumed foods

Marilyn C. Cornelis, Michael G. Tordoff, Ahmed El-Sohemy, Rob M. van Dam (2017) (Appetite) Volume 109, 182 - 189. doi:10.1016/j.appet.2016.11.036

Does eating good-tasting food influence body weight?

Michael G. Tordoff, Jordan A. Pearson, Hillary T. Ellis, Rachel L. Poole (2017) (Physiology & Behavior) Volume 170, 27 - 31. doi:10.1016/j.physbeh.2016.12.013

“Welcome on board”: Overall liking and just-about-right ratings of airplane meals in three different consumption contexts-laboratory, re-created airplane, and actual airplane

Nancy T. E. Holthuysen, Milou N. Vrijhof, René A. de Wijk, Stefanie Kremer (2017) (Journal of Sensory Studies), e12254. doi:10.1111/joss.12254

Integration of the sensory experience and post-ingestive measures for understanding food satisfaction. A case study on sucrose replacement by Stevia rebaudiana and addition of beta glucan in fruit drinks

Barbara V. Andersen, Line H. Mielby, Ida Viemose, Wender L.P. Bredie, Grethe Hyldig (2017) (Food Quality and Preference) Volume 58, 76 - 84. doi:http://dx.doi.org/10.1016/j.foodqual.2017.01.005

Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel

Joachim J. Schouteten, Xavier Gellynck, Ilse De Bourdeaudhuij, Benedikt Sas, Wender L.P. Bredie, Federico J.A. Perez-Cueto, Hans De Steur (2017) (Food Research International) Volume 93, 33 - 42. doi: 10.1016/j.foodres.2016.12.015

Food shopping, sensory determinants of food choice and meal preparation by visually impaired people. Obstacles and expectations in daily food experiences

Eliza Kostyra, Sylwia Żakowska-Biemans, Katarzyna Śniegocka, Anna Piotrowska (2017) (Appetite) Volume 113, 14 - 22. doi: http://dx.doi.org/10.1016/j.appet.2017.02.008

Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines

Jing Liu, Nils Arneborg, Torben B Toldam-Andersen, Mikael A Petersen, Wender LP Bredie (2017) (Journal of the Science of Food and Agriculture). doi:10.1002/jsfa.8218

Development of novel tools to measure food neophobia in children

Marie Damsbo-Svendsen, Michael Bom Frøst, Annemarie Olsen (2017) (Appetite) Volume 113, 255 - 263. doi:10.1016/j.appet.2017.02.035

A review of instruments developed to measure food neophobia

Marie Damsbo-Svendsen, Michael Bom Frøst, Annemarie Olsen (2017) (Appetite). doi:10.1016/j.appet.2017.02.032

Exploring influences on food choice in a large population sample: The Italian Taste project

E. Monteleone, S. Spinelli, C. Dinnella, I. Endrizzi, M. Laureati, E. Pagliarini, F. Sinesio, F. Gasperi, L. Torri, E. Aprea, L.I. Bailetti, A. Bendini, A. Braghieri, C. Cattaneo, D. Cliceri, N. Condelli, M.C. Cravero, A. Del Caro, R. Di Monaco, S. Drago, (2017) (Food Quality and Preference) Volume 59, 123 - 140. doi:http://dx.doi.org/10.1016/j.foodqual.2017.02.013

FGF21 Is a Sugar-Induced Hormone Associated with Sweet Intake and Preference in Humans

Susanna Søberg, Camilla H. Sandholt, Naja Z. Jespersen, Ulla Toft, Anja L. Madsen, Stephanie von Holstein-Rathlou, Trisha J. Grevengoed, Karl B. Christensen, Wender L.P. Bredie, Matthew J. Potthoff, Thomas P.J. Solomon, Camilla Scheele, Allan Linneberg, (2017) (Cell Metabolism) Volume 25, 1045 - 1053.e6. doi:http://dx.doi.org/10.1016/j.cmet.2017.04.009

FGF21 Is a Sugar-Induced Hormone Associated with Sweet Intake and Preference in Humans

Susanna Søberg, Camilla H. Sandholt et al. (2017) (Cell Metabolism) Volume 25, 1045 - 1053.e6. doi:http://dx.doi.org/10.1016/j.cmet.2017.04.009

Do rye product structure, product perceptions and oral processing modulate satiety?

Saara Pentikäinen, Nesli Sozer, Johanna Närväinen, Kirsi Sipilä, Syed Ariful Alam, Raija-Liisa Heiniö, Jussi Paananen, Kaisa Poutanen, Marjukka Kolehmainen (2017) (Food Quality and Preference) Volume 60, 178 - 187. doi: https://doi.org/10.1016/j.foodqual.2017.04.011

Does a familiarization step influence results from a TCATA task?

Sara R. Jaeger, Michelle K. Beresford, Denise C. Hunter, Florencia Alcaire, John C. Castura, Gastón Ares (2017) (Food Quality and Preference) Volume 55, 91 - 97. doi:10.1016/j.foodqual.2016.09.001

Biochemical and sensory characteristics of the cricket and mealworm fractions from supercritical carbon dioxide extraction and air classification

Mika H. Sipponen, Outi E. Mäkinen, Katariina Rommi, Raija-Liisa Heiniö, Ulla Holopainen-Mantila, Sanna Hokkanen, Terhi K. Hakala, Emilia Nordlund (2017) (European Food Research and Technology). doi:10.1007/s00217-017-2931-1

Using food comfortability to compare food's sensory characteristics expectations of elderly people with or without oral health problems

Mathilde Vandenberghe-Descamps, Claire Sulmont-Rossé, Chantal Septier, Gilles Feron, Hélène Labouré (2017) (Journal of Texture Studies) Volume 48, 280 - 287. doi:https://doi.org/10.1111/jtxs.12250

Cayenne pepper in a meal: Effect of oral heat on feelings of appetite, sensory specific desires and well-being

B.V. Andersen, D.V. Byrne, W.L.P. Bredie, P. Møller (2017) (Food Quality and Preference) Volume 60, 1 - 8. doi:10.1016/j.foodqual.2017.03.007

Rapid sensory profiling and hedonic rating of whole grain sorghum-cowpea composite biscuits by low income consumers

Koya AP Dovi, Constance Chiremba, John RN Taylor, Henriëtta L de Kock (2017) (Journal of the Science of Food and Agriculture). doi:10.1002/jsfa.8536

Impact of different forage types on the volatile and sensory properties of bovine milk.

Faulkner, H., O’Sullivan, M.G., Kerry J.P and Kilcawley, K.N. (2017) (Journal of Dairy Science) Volume 101, 1034-1047. doi:10.3168/jds.2017-13141

Sensory Optimised Salt and Fat Reduction in Processed Meats: Technological Approaches for Creating Novel Product Formulations.

O’Sullivan, M.G. and Kerry, J.P. (2017) (Food Science and Nutrition). URL: http://scitechconnect.elsevier.com/sensory-optimised-salt-fat-reduction-processed-meats/

Sensory capabilities of young, middle aged and elderly Irish assessors to identify beef steaks of varying texture.

Conroy, P., O’Sullivan, M.G, Hamill R.H. and Kerry J.P. (2017) (Meat Science) Volume 132, 125-130. doi:10.1016/j.meatsci.2017.05.020

Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding.

Fellendorf, S., O’Sullivan, M.G. and Kerry J.P. (2017) (Food Science & Nutrition) Volume 5, 273-284. doi:doi.org/10.1002/fsn3.390

Hedonic and descriptive sensory evaluation of instant and fresh coffee products.

Stokes, C., O’Sullivan, M. G., and Kerry, J. P. (2017) (European Food Research and Technology) Volume 243, 331-340. doi: 10.1007/s00217-016-2747-4

Effect of a grazing period prior to finishing on a high concentrate diet on meat quality from bulls and steers.

Moran, L., O’Sullivan, M.G., Kerry, J.P., Picard, B., McGee, M., O’Riordan, E.G. and Moloney, A.P. (2017) (Meat Science) Volume 125, 76-83. doi:10.1016/j.meatsci.2016.11.021

Growth paths for suckler bulls slaughtered at 19 months of age: a meat quality perspective.

Moran, L., O’Sullivan, M.G., Kerry, J.P., McGee, M., McMenamin, K., O’Riordan, E.G. and Moloney, A.P. (2017) (Advances in Animal Biosciences) Volume 8, 60-63. doi:10.1017/S2040470017001728

A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry. (ISBN: 978-0-08-100352-7)

Maurice O’Sullivan (2017) (Woodhead Publishing Ltd., United Kingdom). URL: https://www.elsevier.com/books

Cheese Flavour Development and Sensory Characteristics.

Kilcawley, K.N. and O’Sullivan, M. G. (2017) (Global Cheesemaking Technology: Cheese Quality and Characteristics. Eds. Photis Papademas and Thomas Bintsis, Chichester, John Wiley & Sons Ltd. ISBN: 978-1-119-04615-8). URL: http://eu.wiley.com/WileyCDA/WileyTitle/productCd-1119046157.html

Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese.

O’Callaghan, T., Mannion, D.T., Hennessy, D., McAuliffe, S., O’Sullivan, M.G., Leeuwebdaal, N., Beresford, T.P., Dillon, P., Kilcawley, K.N., Sheehan, D.J., Ross, P. and Stanton, C. (2017) (Journal of Dairy Science) Volume 100, 6053-6073. doi:10.3168/jds.2016-12508

Aroma characteristics of lupin and soybean after germination and effect of fermentation on lupin aroma

Kornelia T. Kaczmarska, Maria V. Chandra-Hioe, Damian Frank, Jayashree Arcot (2017) (LWT) Volume 87, 225-233. doi:https://doi.org/10.1016/j.lwt.2017.08.080

Effect of marbling on volatile generation, oral breakdown and in mouth flavor release of grilled beef

Damian Frank, Kornelia Kaczmarska, Janet Paterson, Udayasika Piyasiri, Robyn Warner (2017) (Meat Science) Volume 133, 61-68. doi:https://doi.org/10.1016/j.meatsci.2017.06.006

Effect of whey protein phase volume on the tribology, rheology and sensory properties of fat-free stirred yoghurts

Saara Laiho, Roderick P.W. Williams, Astrid Poelman, Ingrid Appelqvist, Amy Logan (2017) (Food Hydrocolloids) Volume 67, 166-177. doi:https://doi.org/10.1016/j.foodhyd.2017.01.017

VERTICAL: A Sensory Education Program for Australian Primary Schools to Promote Children's Vegetable Consumption

Astrid A.M. Poelman, Maeva Cochet-Broch, David N. Cox, Darren Vogrig (2017) (Journal of Nutrition Education and Behavior) Volume 49, 527-528.e1. doi:https://doi.org/10.1016/j.jneb.2017.04.001

Consumer Acceptability of Intramuscular Fat

Damian Frank, Seon-Tea Joo, Robyn Warner (2017) (Korean Journal for Food Science of Animal Resources) Volume 36, 699-708. doi:https://dx.doi.org/10.5851%2Fkosfa.2016.36.6.699

Design factors influence consumers’ gazing behaviour and decision time in an eye-tracking test: A study on food images

Thi Minh Hang Vu, Viet Phu Tu, Klaus Duerrschmid (2016) (Food Quality and Preference) Volume 47, 130 - 138. doi:10.1016/j.foodqual.2015.05.008

Performance of Flash Profile and Napping with and without training for describing small sensory differences in a model wine

Jing Liu, Marlene Schou Grønbeck, Rossella Di Monaco, Davide Giacalone, Wender L.P. Bredie (2016) (Food Quality and Preference) Volume 48, 41 - 49. doi:10.1016/j.foodqual.2015.08.008

Health and quality of life in an aging population – Food and beyond

Davide Giacalone, Karin Wendin, Stefanie Kremer, Michael Bom Frøst, Wender L.P. Bredie, Viktoria Olsson, Marie H. Otto, Signe Skjoldborg, Ulla Lindberg, Einar Risvik (2016) (Food Quality and Preference) Volume 47, 166 - 170. doi:10.1016/j.foodqual.2014.12.002

Emotion, olfaction, and age: A comparison of self-reported food-evoked emotion profiles of younger adults, older normosmic adults, and older hyposmic adults

Louise C. den Uijl, Gerry Jager, Cees de Graaf, Herbert L. Meiselman, Stefanie Kremer (2016) (Food Quality and Preference) Volume 48, 199 - 209. doi:10.1016/j.foodqual.2015.09.011

Sensory characteristics of wholegrain and bran-rich cereal foods – A review

R.L. Heiniö, M.W.J. Noort, K. Katina, S.A. Alam, N. Sozer, H.L. de Kock, M. Hersleth, K. Poutanen (2016) (Trends in Food Science & Technology) Volume 47, 25 - 38. doi:10.1016/j.tifs.2015.11.002

Performance of Flash Profile and Napping with and without training for describing small sensory differences in a model wine

Jing Liu, Marlene Schou Grønbeck, Rossella Di Monaco, Davide Giacalone, Wender L.P. Bredie (2016) (Food Quality and Preference) Volume 48, 41 - 49. doi:10.1016/j.foodqual.2015.08.008

Variety in snack servings as determinant for acceptance in school children

Valentina Bergamaschi, Annemarie Olsen, Monica Laureati, Sabine Zangenberg, Ella Pagliarini, Wender L.P. Bredie (2016) (Appetite) Volume 96, 628 - 635. doi:10.1016/j.appet.2015.08.010

Functional or emotional? How Dutch and Portuguese conceptualise beer, wine and non-alcoholic beer consumption

Ana Patricia Silva, Gerry Jager, Roelien van Bommel, Hannelize van Zyl, Hans-Peter Voss, Tim Hogg, Manuela Pintado, Cees de Graaf (2016) (Food Quality and Preference) Volume 49, 54 - 65. doi:10.1016/j.foodqual.2015.11.007 URL: http://ow.ly/WNC1W

Visual attention accompanying food decision process: an alternative approach to choose the best models

Attila Gere, Lukas Danner, Nino de Antoni, Sándor Kovács, Klaus Dürrschmid, László Sipos (2016) (Food Quality and Preference). doi:10.1016/j.foodqual.2016.01.009

Sensory quality of drinking water produced by reverse osmosis membrane filtration followed by remineralisation

Monique H. Vingerhoeds, Mariska A. Nijenhuis-de Vries, Nienke Ruepert, Harmen van der Laan, Wender L.P. Bredie, Stefanie Kremer (2016) (Water Research) Volume 94, 42 - 51. doi:doi:10.1016/j.watres.2016.02.043
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