Recent publications:

<< 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21  >>

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

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

Changes in orosensory perception related to aging and strategies for counteracting its influence on food preferences among older adults

Xiao Song, Davide Giacalone, Susanne M. Bølling Johansen, Michael Bom Frøst, Wender L.P. Bredie (2016) (Trends in Food Science & Technology) Volume 53, 49 - 59. doi:doi:10.1016/j.tifs.2016.04.004

Sex-Specific Sociodemographic Correlates of Dietary Patterns in a Large Sample of French Elderly Individuals

Valentina Andreeva, Benjamin Allès, Gilles Feron, Rebeca Gonzalez, Claire Sulmont-Rossé, Pilar Galan, Serge Hercberg, Caroline Méjean (2016) (Nutrients) Volume 8, 484. doi:10.3390/nu8080484

Make a choice! Visual attention and choice behaviour in multialternative food choice situations

L. Danner, N. de Antoni, A. Gere, L. Sipos, S. Kovács, K. Dürrschmid (2016) (Acta Alimentaria) Volume 45, 515 - 524. doi:10.1556/066.2016.1111

Development of a novel tool for measuring food neophobia in children

Marie Damsbo-Svendsen, Michael Bom Frøst, Annemarie Olsen (2016) (Appetite) Volume 107, 680. doi:http://dx.doi.org/10.1016/j.appet.2016.08.032

Liking and AD-LIBITUM intake of protein enriched drinks by older adults

Esmée L. Doets, Mariska Nijenhuis-de Vries, Manon Mensink, Anna M. Maaskant, Stefanie Kremer (2016) (Appetite) Volume 107, 680. doi:http://dx.doi.org/10.1016/j.appet.2016.08.034

Dietary restraint but not BMI status impacts self-selected portion size for prepared meals among US women

David Labbe, André Rytz, Ciarán G. Forde, Nathalie Martin (2016) (Appetite) Volume 107, 685. doi:http://dx.doi.org/10.1016/j.appet.2016.08.055

Prospective association between liking for fat, sweet and salt and obesity risk in French adults

A. Lampuré, K. Castetbon, A. Deglaire, P. Schlich, S. Péneau, S. Hercberg, C. Méjean (2016) (Appetite) Volume 107, 685. doi:http://dx.doi.org/10.1016/j.appet.2016.08.057

Variation of correlations between liking for fat, sweet and salt measured by questionnaire or by sensory tests according to social desirability bias

A. Lampuré, K. Castetbon, A. Deglaire, P. Schlich, S. Péneau, S. Hercberg, C. Méjean (2016) (Appetite) Volume 107, 685 - 686. doi:http://dx.doi.org/10.1016/j.appet.2016.08.058

How product name influences liking and emotions when drinking beer or non-alcoholic beer

Ana Patricia Silva, Gerry Jager, Hans-Peter Voss, Hannelize van Zyl, Tim Hogg, Manuela Pintado, Cees de Graaf (2016) (Appetite) Volume 107, 691 - 692. doi:http://dx.doi.org/10.1016/j.appet.2016.08.086

Cosiness or nutrients: Exploring mealtime functionality of vital community-dwelling older adults through consumer segmentation and a means-end chain approach

Louise C. den Uijl, Gerry Jager, Cees de Graaf, Stefanie Kremer (2016) (Appetite) Volume 107, 693. doi:http://dx.doi.org/10.1016/j.appet.2016.08.091

Studying Emotions in the Elderly

Stefanie Kremer, Louise den Uijl (2016) (Emotion Measurement), 537 - 571. doi:10.1016/B978-0-08-100508-8.00022-9

Ready-made meal packaging – A survey of needs and wants among Finnish and Dutch ‘current’ and ‘future’ seniors

Raija-Liisa Heiniö, Anne Arvola, Elina Rusko, Anna Maaskant, Stefanie Kremer (2016) (LWT - Food Science and Technology). doi:http://dx.doi.org/10.1016/j.lwt.2016.11.014

Protein-Enriched Bread and Readymade Meals Increase Community-Dwelling Older Adults' Protein Intake in a Double-Blind Randomized Controlled Trial

Canan Ziylan, Annemien Haveman-Nies, Stefanie Kremer, Lisette C.P.G.M. de Groot (2016) (Journal of the American Medical Directors Association). doi:10.1016/j.jamda.2016.08.018

Impact of model fat emulsions on sensory perception using repeated spoon to spoon ingestion

I.A.M. Appelqvist, A.A.M. Poelman, M. Cochet-Broch, C.M. Delahunty (2016) (Physiology & Behavior) Volume 160, 80 - 86. doi:10.1016/j.physbeh.2016.03.035

Make a choice! Visual attention and choice behaviour in multialternative food choice situations

L. Danner, N. de Antoni, A. Gere, L. Sipos, S. Kovács, K. Dürrschmid (2016) (Acta Alimentaria) Volume 45, 515 - 524. doi:http://dx.doi.org/10.1556/066.2016.1111

Salt taste after bariatric surgery and weight loss in obese persons

Cem Ekmekcioglu, Julia Maedge, Linda Lam, Gerhard Blasche, Soheila Shakeri-Leidenmühler, Michael Kundi, Bernhard Ludvik, Felix B. Langer, Gerhard Prager, Karin Schindler, Klaus Dürrschmid (2016) (PeerJ) Volume 4, e2086. doi:10.7717/peerj.2086

The emotional influence of flowers on social perception and memory: An exploratory study

J. Mojet, E.P. Köster, N.T.E. Holthuysen, R.J.F.M. Van Veggel, R.A. De Wijk, H.E. Schepers, F. Vermeer (2016) (Food Quality and Preference) Volume 53, 143 - 150. doi:http://dx.doi.org/10.1016/j.foodqual.2016.06.003

Changes in sensory characteristics and their relation with consumers' liking, wanting and sensory satisfaction: Using dietary fibre and lime flavour in Stevia rebaudiana sweetened fruit beverages

Line H. Mielby, Barbara V. Andersen, Sidsel Jensen, Heidi Kildegaard, Alexandra Kuznetsova, Nina Eggers, Per B. Brockhoff, Derek V. Byrne (2016) (Food Research International) Volume 82, 14 - 21. doi:http://dx.doi.org/10.1016/j.foodres.2016.01.010

Descriptive sensory evaluation of cooked stinging nettle (Urtica dioica L.) leaves and leaf infusions: Effect of using fresh or oven-dried leaves

T.T. Shonte, H.L. de Kock (2016) (South African Journal of Botany). doi: http://dx.doi.org/10.1016/j.sajb.2016.11.010

My idol eats carrots, so do I? The delayed effect of a classroom-based intervention on 4–6-year-old children’s intake of a familiar vegetable

Gertrude G. Zeinstra, Valesca Kooijman, Stefanie Kremer (2016) (Food Quality and Preference). doi:http://dx.doi.org/10.1016/j.foodqual.2016.11.007

Emotions of Odors and Personal and Home Care Products

C. Porcherot, S. Delplanque, C. Ferdenzi, N. Gaudreau, I. Cayeux (2016) (Emotion Measurement), 427 - 454. doi:10.1016/B978-0-08-100508-8.00017-5

Variation in the TAS2R31 bitter taste receptor gene relates to liking for the nonnutritive sweetener Acesulfame-K among children and adults

Nuala Bobowski, Danielle R. Reed, Julie A. Mennella (2016) (Scientific Reports) Volume 6, 39135. doi:10.1038/srep39135

When preschoolers follow their eyes and older children follow their noses: visuo-olfactory social affective matching in childhood

Annachiara Cavazzana, Christiane Wesarg, Julia Parish-Morris, Johan N. Lundström, Valentina Parma (2016) (Developmental Science). doi:10.1111/desc.12507

Oral Cooling and Carbonation Increase the Perception of Drinking and Thirst Quenching in Thirsty Adults

Catherine Peyrot des Gachons, Julie Avrillier, Michael Gleason, Laure Algarra, Siyu Zhang, Emi Mura, Hajime Nagai, Paul A. S. Breslin (2016) (PLOS ONE) Volume 11, e0162261. doi:10.1371/journal.pone.0162261

Sweet Taste Perception is Associated with Body Mass Index at the Phenotypic and Genotypic Level

Liang-Dar Hwang, Gabriel Cuellar-Partida, Jue-Sheng Ong, Paul A. S. Breslin, Danielle R. Reed, Stuart MacGregor, Puya Gharahkhani, Nicholas G. Martin, Miguel E. Rentería (2016) (Twin Research and Human Genetics) Volume 19, 465 - 471. doi:10.1017/thg.2016.60

Genetics of Amino Acid Taste and Appetite

Alexander A Bachmanov, Natalia P Bosak, John I Glendinning, Masashi Inoue, Xia Li, Satoshi Manita, Stuart A McCaughey, Yuko Murata, Danielle R Reed, Michael G Tordoff, Gary K Beauchamp (2016) (Advances in Nutrition: An International Review Journal) Volume 7, 806S - 822S. doi:10.3945/an.115.011270

Why do we like sweet taste: A bitter tale?

Gary K. Beauchamp (2016) (Physiology & Behavior) Volume 164, 432 - 437. doi:10.1016/j.physbeh.2016.05.007

The Effects of Odor Quality and Temporal Asynchrony on Modulation of Taste Intensity by Retronasal Odor

Tomoyuki Isogai, Paul M. Wise (2016) (Chemical Senses), bjw059. doi:10.1093/chemse/bjw059

Impact of sequential co-culture fermentations on flavour characters of Solaris wines

Jing Liu, Nils Arneborg, Torben Bo Toldam-Andersen, Shujuan Zhang, Mikael Agerlin Petersen, Wender L. P. Bredie (2016) (European Food Research and Technology) Volume 243, 437 - 445. doi: 10.1007/s00217-016-2757-2

Sweet and Bitter Taste Perception of Women During Pregnancy

Evangelia Nanou, Sarah Brandt, Hugo Weenen, Annemarie Olsen (2016) (Chemosensory Perception) Volume 9, 141 - 152. doi:10.1007/s12078-016-9212-4

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:http://dx.doi.org/10.1016/j.appet.2015.08.010

Randomization of CATA attributes: Should attribute lists be allocated to assessors or to samples?

Michael Meyners, John C. Castura (2016) (Food Quality and Preference) Volume 48, 210 - 215. doi:10.1016/j.foodqual.2015.09.014

Statistical evaluation of panel repeatability in Check-All-That-Apply questions

Michael Meyners, John C. Castura, Thierry Worch (2016) (Food Quality and Preference) Volume 49, 197 - 204. doi:10.1016/j.foodqual.2015.12.010

Using TDS dyads and other dominance sequences to characterize products and investigate liking changes

John C. Castura, Moyi Li (2016) (Food Quality and Preference) Volume 47, 109 - 121. doi:10.1016/j.foodqual.2015.06.019

Temporal Check-All-That-Apply (TCATA): A novel dynamic method for characterizing products

John C. Castura, Lucía Antúnez, Ana Giménez, Gastón Ares (2016) (Food Quality and Preference) Volume 47, 79 - 90. doi:10.1016/j.foodqual.2015.06.017

Temporal Check-All-That-Apply Characterization of Syrah Wine

Allison K. Baker, John C. Castura, Carolyn F. Ross (2016) (Journal of Food Science) Volume 81, S1521 - S1529. doi:10.1111/1750-3841.13328
<< 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21  >>