Recent publications:

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

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.

FLASH table canonical mapping of potato varieties

Porcherot C, Schlich P (2000) (Food Quality and Preference) Volume 11, 163-165.

Flavour release of aldehydes and diacetyl in oil/water systems

Haahr A-M, Bredie W L P, Stahnke L H, Jensen B, Refsgaard H H F (2000) (Food Chemistry) Volume 71, 355-362.

Food choice of 2 to 3 year old children: an in situ study in a nursery

Nicklaus S, Issanchou S, Boggio V (2000) (Appetite) Volume 35, 206.

Food choices of very young children: the role of energy density and sensory properties of foods

Nicklaus S, Boggio V, Issanchou S (2000) (European Journal of Clinical Nutrition) Volume 54, 11.

Home placement testing of lamb conducted in six countries

Dransfield E, Martin J F, Fisher A, Nute G R, Zygyannis D, Stamataris C, Thorkelsson G, Valdimarsdottir T, Piasentier E, Mills C, Sanudo C, Alfonso M (2000) (Journal of Sensory Studies) Volume 15, 421-436.

Influence of uniaxial compression rate on rheological parameters and sensory texture prediction of cooked potatoes

Thybo A K, Nielsen M, Martens M (2000) (Journal of Texture Studies) Volume 31, 25-40.

Meat Texture Characterisation: Comparison of chewing patterns, sensory and mechanical measures

Mathonière C, Mioche L, Dransfield E, Culioli J (2000) (Journal of Texture Studies) Volume 31, 183-203.

Modellansätze zur Lebensmittelqualität / Approaches to food quality

Dürrschmid K, Zenz H (2000) (ernährung / nutrition) Volume 24 (Issue 3), 119-123 .

Modelling of dynamic flavour properties with ordinary differential equation

Janestad H, Wendin K, Ruhe A, Hall G (2000) (Food Quality and Preference) Volume 11, 323-329.

Modified Jack-knife estimation of parameter uncertainty in bilinear modelling by partial least squares regression (PLSR),

Martens H, Martens M (2000) (Food Quality and Preference) Volume 11, 5-16.

Power of experimental designs, estimated by Monte Carlo simulation, Journal of Chemometrics, 14, 441-62. (2000). Power of experimental designs, estimated by Monte Carlo simulation

Martens H, Dijksterhuis G B, Byrne D V (2000) (Journal of Chemometrics) Volume 14, 441-62.

Prediction of sensory texture of cooked potatoes using uniaxial compression, near infrared spectroscopy and low field H-1 NMR spectroscopy

Thybo A K, Bechmann I E, Martens M, Engelsen S B (2000) (Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology) Volume 33, 103-111.

Quality of peas modelled by a structural equation system

Bech A C, Juhl H J, Hansen M, Martens M, Andersen L (2000) (Food Quality and Preference) Volume 11, 275-81.

Sensory analysis in food research, quality assurance and product development

Barylko-Pikielna N, Matuszewska I (2000) (Acta Alimentaria) Volume 29, 255-271.

Sensory Evaluation of Walnut. Selection of descriptive attributes of high consensus between European panels

Sinesio F, Guerrero L, Romero A, Moneta E, Lombard J C (2000) (Food Science and Technology International).

Sensory profiling data studied by partial least squares regression

Martens M, Bredie W L P, Martens H (2000) (Food Quality and Preference) Volume 11, 147-149.

Sensory quality criteria for cold versus warm green peas studied by multivariate data analysis

Wienberg L, Martens M, Brockhoff P B (2000) (Journal of Food Quality) Volume 23, 565-581.

Sensory quality criteria for five fish species

Warm K, Nielsen J, Hyldig G, Martens M (2000) (Journal of Food Quality) Volume 23, 583-601.

Tavoitteena räätälöity aistittava laatu (Tailored sensory quality as a target)

Lähteenmäki L, Heiniö R-L, Autio K, Katina K (2000) (Kemia) Volume 8, 645-649.

Technical, Economic and Consumer Barriers to the Consumption of Reduced Fat

McEwan JA, Sharp TM (2000) (Bakery Products) Volume 30, 16-18.

The effect of different prefreezing treatments on the structure of strawberries before and after jam making

Suutarinen J, Honkapää K, Heiniö R-L, Autio K, Mokkila M (2000) (Lebensmittel-Wissenschaft und -Technologie) Volume 33, 181-201.

The Green Piggery Initiative: market and society driven changes in pork production

DeGreef K H, Bonneau M, Dransfield E, Horst H S, Klont R E, Oude Lansink A G J M, Rainelli P, Surry Y, Veenendaal P J J (2000) (51st Annual Meeting of The European Association of animal Production. The Hague), 02-20.

The role of attitudes, intentions and habit in predicting actual consumption of fat-containing foods in Italy

Saba A, Vassallo M, Turrini A (2000) (European Journal of Clinical Nutrition) Volume 54, 540-545.

The sensory perception of flavor release as a function of texture and time: A time intensity study using flavored gels

Paalsgard E, Dijksterhuis G (2000) (Journal of Sensory Studies) Volume 15, 347-59.

The sensory perception of flavour release as a function of texture and time: a time intensity study using flavoured gels

Pålsgård E, Dijksterhuis GB (2000) (J. Sensory Studies) Volume 15, 347-359.

Use of electronic nose and trained sensory panel in the evaluation of tomato quality

Sinesio F, Di Natale C, Quaglia G B, Bucarelli F M, Moneta E, Macagnano A, Paolesse R, D’Amico A (2000) (Journal of the Science of Food and Agriculture) Volume 80.

Valutazione sensoriale del burro: risultati di uno studio Europeo. (Sensory evaluation of butter: results of a European study)

Sinesio F (2000) (Rivista delle Tecnologie Alimentari) Volume 11 (Issue 7), 80-87.

Variability of the masticatory process during chewing of elastic model foods

Lassauzay C, Peyron M A, Albuisson E, Dransfield E, Woda A (2000) (European Journal of Oral Science) Volume 108, 484-492.

Warmed-over flavour in porcine meat - a combined spectroscopic, sensory and chemometric study

Brøndum J, Byrne D V, Bak L S, Bertelsen G, Engelsen S B (2000) (Meat Science) Volume 54, 83-95.

Evaluation of taste compounds in water-soluble extract of goat cheese

Salles C, Hervé C, Septier C, Demaizières D, Lesschaeve I, Issanchou S, Le Quéré J L (2000) (Food Chemistry) Volume 68, 429-435.

L’évaluation sensorielle, objectifs et méthodes

Nicod H (2000) (Revue Française d’Oenologie . May/June).

L’évaluation sensorielle, un outil de mesure humain

Nicod H (2000) (Revue des œnologues N°97s. Novembre 2000).

Kuluttajien suhtautuminen vähäsuolaisiin lihavalmisteisiin (Consumer attitudes to low-salted meat products)

Lähteenmäki L, Urala N, Arvola A, Ruusunen M, Niemistö M, Ahvenainen R, Puolanne E (2000) (Lihapäivät 19.10.2000, HY/MMETT/Lihateknologian julkaisuja N°596 Publications of Meat Technology), Helsinki, Finland. (in Finnish)).

Intraoral food management during mastication of foods of different textures

Mioche L, Hiiemae K M, Palmer J B (2000) (78th congress of the International Association of Dental Research. Washington D.C. USA).

Instrumental thoughness of lamb from diverse European sheep types

Sanudo C, Alfonso M, Sanchez A, Pardos J F, Sierra I, Berge P, Dransfield E, Sebastian I, Fisher A, Nute G, Stamataris C, Zygoyannis D, Thorkelsson G, Thorsteinson S, Piasentier E, Valusso R, Mills C (2000) (46th International Congress of Meat Science and Technology, Buenos Aires, Argentina p.184-185).

Effects of bran fermentation on the quality and microstructure of high fiber wheat bread

Salmenkallio-Marttila M, Katina K, Autio K (2000) (Cereal Chemistry on 2/9).

Developing & Marketing Future Foods - The challenge of communication

Lähteenmäki L, Poutanen K, Bergqvist B (2000) (VTT Symposium N°203, VTT Technical Research Centre of Finland, Espoo, Finland).

Caratterizzazione sensoriale delle castagne (Sensory characterization of chestnut)

Moneta E, Catone T, Sinesio F (2000) (Chiriotti (Ed.): Proceeding of the 4° Congresso Italiano di Scienza e Tecnologia degli Alimenti. (Cernobbio, September 16-17, 1999), pp 00-00 (in Italian)).

ODE modelling and prediction of dynamic flavour

Wendin K, Janestad H, Hall G (2000) (Mayonnaise with varying fat content.23 s. In press).

Odour interactions in mixtures of meat aroma components

Bredie W L P, Ammann C R, Bult J H F (2000) (Frontiers of Flavour Science. Ed. P. Schieberle and K.-H. Engel, Deutsche Forschungsanstalt für lebensmittelchemie, p. 220-224).

Proficiency testing for sensory ranking tests : statistical guidelines - part 1

CCFRA (2000) (R&D Report 118 ).

Proficiency testing, sensory profile

CCFRA (2000) (R&D Report 119).

Psychophysics and sensory analysis in the ‘lower’ senses

Köster EP (2000) (C Bonnet (ed): Fechner day 2000, Proceedings of the Sixteenth Annual Meeting of the International Society for Psychophysics Strassbourg, France).
<< 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21