Recent publications:

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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:

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

Does Data Collection Device Affect Sensory Descriptive Analysis Results?

C.M. Fisher, S.K. King, J.C. Castura, C.J. Findlay (2016) (Journal of Sensory Studies) Volume 31, 275 - 282. doi:10.1111/joss.12210

Using contrails and animated sequences to visualize uncertainty in dynamic sensory profiles obtained from temporal check-all-that-apply (TCATA) data

John C. Castura, Allison K. Baker, Carolyn F. Ross (2016) (Food Quality and Preference) Volume 54, 90 - 100. doi:10.1016/j.foodqual.2016.06.011

Comparison of two TCATA variants for dynamic sensory characterization of food products

Gastón Ares, John C. Castura, Lucía Antúnez, Leticia Vidal, Ana Giménez, Beatriz Coste, Alejandra Picallo, Michelle K. Beresford, Sok L. Chheang, Sara R. Jaeger (2016) (Food Quality and Preference) Volume 54, 160 - 172. doi:10.1016/j.foodqual.2016.07.006

Handling missing data in consumer hedonic tests arising from direct scaling

Brian C. Franczak, John C. Castura, Ryan P. Browne, Christopher J. Findlay, Paul D. McNicholas (2016) (Journal of Sensory Studies) Volume 31, 514 - 523. doi:10.1111/joss.12241

The stability and shelf life of meat and poultry. The Stability and Shelf Life of Food.

O’Sullivan, M.G. (2016) (Food Science, Technology and Nutrition), 521–543. doi:10.1016/B978-0-08-100435-7.00018-6

Impact of using replacers on the physicochemical properties and sensory quality of reduced salt and fat black pudding.

Fellendorf, S., O’Sullivan, M.G. and Kerry J.P. (2016) (Meat Science ) Volume 113, 17-25. doi:10.1016/j.meatsci.2015.11.006

Acquisition of the yeast Kluyveromyces marxianus from unpasteurised milk by a Kefir grain enhances Kefir quality.

Gethins, L., Rea, M., Stanton, C., Ross, R.P., Kilcawley, K., O’Sullivan, M.G., Crotty, S. and Morrissey, J. (2016) (FEMS Microbiology Letters) Volume 363, fnw165. doi:10.1093/femsle/fnw165

Assessment of black coffee temperature profiles consumed from paper-based cups and effect on affective and descriptive product sensory attributes.

Stokes, C., O’Sullivan, M. G., and Kerry, J. P. (2016) (International Journal of Food Science and Technology) Volume 51, 2041-2048. doi:10.1111/ijfs.13176

Sensory quality of unheated and heated Mozzarella-style cheeses with different fat, salt and calcium levels.

Henneberry, S., O’Sullivan, M.G., Kilcawley, K.N. Kelly, P.M., Wilkinson, M.G. and Guinee, T.P. (2016) (International Journal of Dairy Science) Volume 69, 38-50. doi:10.1111/1471-0307.12300

Quality characteristics, chemical composition, and sensory properties of butter from cows on pasture versus indoor feeding systems.

O’Callaghan, T., Faulkner, H., McAuliffe, S., O’Sullivan, M.G., Hennessy, D., Dillon, P., Kilcawley, K.N., Stanton, C. and Ross, P. (2016) (Journal of Dairy Science) Volume 99, 9441-9460. doi:10.3168/jds.2016-11271

Microbial succession and flavour production in the fermented dairy beverage kefir.

Walsh, A., Crispie, F. Kilcawley, K.N. O’Sullivan, O., O’Sullivan, M.G., Claesson, M. and Cotter, P. (2016) (Applied and Environmental Science). doi:10.1128/mSystems.00052-16 URL:

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

Astrid A.M. Poelman, Conor M. Delahunty, Cees de Graaf (2016) (Food Quality an Preference) Volume 56, 1-7. doi:10.1016/j.foodqual.2016.09.004

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

A Comparison of Collection Techniques for Gene Expression Analysis of Human Oral Taste Tissue

Nicholas Steven Archer, Dongli Liu, Jan Shaw, Garry Hannan, Konsta Duesing, Russell Keast (2016) (PLOS ONE) Volume 11, e0152157. doi:10.1371/journal.pone.0152157

Sensory and Flavor Chemistry Characteristics of Australian Beef: Influence of Intramuscular Fat, Feed, and Breed

Damian Frank, Alex Ball, Joanne Hughes, Raju Krishnamurthy, Udayasika Piyasiri, Janet Stark, Peter Watkins, Robyn Warner (2016) (Journal of Agricultural and Food Chemistry) Volume 64, 4299-4311. doi:10.1021/acs.jafc.6b00160

An integrated sensory, consumer and olfactometry study evaluating the effects of rearing system and diet on flavour characteristics of Australian lamb

Damian Frank, Margaret Raeside, Ralph Behrendt, Raju Krishnamurthy, Udayasika Piyasiri, Gavin Rose, Peter Watkins, Robyn Warner (2016) (Animal Production Science) Volume 57, 347. doi:10.1071/AN15006

Influence of heat pump drying on tomato flavor

S. Jeyaprakash, D. C. Frank, R. H. Driscoll (2016) (Drying Technology) Volume 34, 1709-1718. doi:10.1080/07373937.2016.1174937

Mechanism of fat taste perception: Association with diet and obesity

Dongli Liu, Nicholas Archer, Konsta Duesing, Garry Hannan, Russell Keast (2016) (Progress in Lipid Research) Volume 63, 41-49. doi:10.1016/j.plipres.2016.03.002

From mood to food and from food to mood: A psychological perspective on the measurement of food-related emotions in consumer research

E.P. Köster, J. Mojet (2015) (Food Research International). doi:10.1016/j.foodres.2015.04.006

An investigation into between-meal food desires among hospitalised haematological cancer patients.

Okkels SL, Bredie WL et al. (2015) (Clinical Nutrition). doi:10.1016/j.clnu.2015.03.010

Situational appropriateness of beer is influenced by product familiarity

Giacalonea D., Frøsta BM, Bredie W. et al. (2015) (Food Quality and Preference). doi:10.1016/j.foodqual.2014.06.012

Sensory and physicochemical analyses of roasted marama beans [Tylosema esculentum (Burchell) A. Schreiber] with specific focus on compounds that may contribute to bitterness

Patricia Nyembwe, Amanda Minnaar, Kwaku G. Duodu, Henriëtte L. de Kock (2015) (Food Chemistry) Volume 178, 45 - 51. doi:10.1016/j.foodchem.2015.01.070

Are implicit emotion measurements evoked by food unrelated to liking?

Jozina Mojet, Klaus Dürrschmid, Lukas Danner, Max Jöchl, Raija-Liisa Heiniö, Nancy Holthuysen, Egon Köster (2015) (Food Research International) Volume 76, 224 - 232. doi:10.1016/j.foodres.2015.06.031

Sensory and nutritive profiles of biscuits from whole grain sorghum and pearl millet plus soya flour with and without sourdough fermentation

Olufunmilayo S. Omoba, John R. N. Taylor, Henriëtte L. de Kock (2015) (International Journal of Food Science & Technology), n/a - n/a. doi:10.1111/ijfs.12923

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 (2015) (Appetite). doi:10.1016/j.appet.2015.08.010

Liking, salt taste perception and use of table salt when consuming reduced-salt chicken stews in light of South Africa's new salt regulations

H.L. De Kock, E.H. Zandstra, N. Sayed, E. Wentzel-Viljoen (2015) (Appetite). doi: doi:10.1016/j.appet.2015.09.026

The silver sensory experience – A review of senior consumers’ food perception, liking and intake

Esmée L. Doets, Stefanie Kremer (2015) (Food Quality and Preference). doi:10.1016/j.foodqual.2015.08.010

Loss of Olfactory Function and Nutritional Status in Vital Older Adults and Geriatric Patients

N. Toussaint, M. de Roon, J. P. C. M. van Campen, S. Kremer, S. Boesveldt (2015) (Chemical Senses) Volume 40, 197 - 203. doi:10.1093/chemse/bju113

That's why I take my ONS. Means-end chain as a novel approach to elucidate the personally relevant factors driving ONS consumption in nutritionally frail elderly users

Louise C. den Uijl, Stefanie Kremer, Gerry Jager, Annelies J. van der Stelt, Cees de Graaf, Peter Gibson, James Godfrey, J. Ben. Lawlor (2015) (Appetite) Volume 89, 33 - 40. doi:10.1016/j.appet.2015.01.016

Effects of the daily consumption of protein enriched bread and protein enriched drinking yoghurt on the total protein intake in older adults in a rehabilitation centre: A single blind randomised controlled trial

A. J. van Til, Elke Naumann, I. J. H. M. Cox-Claessens, S. Kremer, E. Boelsma, Marian A. E. de van der Schueren (2015) (The journal of nutrition, health & aging) Volume 19 (Issue 5), 525 - 530. doi:10.1007/s12603-015-0471-6

Reduced-Sodium Lunches Are Well-Accepted by Uninformed Consumers Over a 3-Week Period and Result in Decreased Daily Dietary Sodium Intakes: A Randomized Controlled Trial

Anke M. Janssen, Stefanie Kremer, Willeke L. van Stipriaan, Martijn W.J. Noort, Jeanne H.M. de Vries, Elisabeth H.M. Temme (2015) (Journal of the Academy of Nutrition and Dietetics) Volume 115, 1614 - 1625. doi:10.1016/j.jand.2015.01.008

Sensory testing in new product development: working with older people

I. Maitre, R. Symoneaux, C. Sulmont-Rossé (2015) (Rapid Sensory Profiling Techniques), 485 - 508. doi:10.1533/9781782422587.4.485

Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta

Natalia Rosa-Sibakov, Raija-Liisa Heiniö, Denis Cassan, Ulla Holopainen-Mantila, Valérie Micard, Raija Lantto, Nesli Sozer (2015) (LWT - Food Science and Technology). doi:10.1016/j.lwt.2015.11.032

An investigation into between-meal food desires among hospitalised haematological cancer patients

S.L. Okkels, W.L.P. Bredie, T.W. Klausen, A.M. Beck (2015) (Clinical Nutrition). doi:10.1016/j.clnu.2015.03.010

Dutch nutrition and care professionals’ experiences with undernutrition awareness, monitoring, and treatment among community-dwelling older adults: a qualitative study

Canan Ziylan, Annemien Haveman-Nies, Ellen J. I. van Dongen, Stefanie Kremer, Lisette C. P. G. M. de Groot (2015) (BMC Nutrition) Volume 1. doi:10.1186/s40795-015-0034-6

Phenolic compounds in wholegrain rye and its fractions

Juha-Matti Pihlava, Emilia Nordlund, Raija-Liisa Heiniö, Veli Hietaniemi, Pekka Lehtinen, Kaisa Poutanen (2015) (Journal of Food Composition and Analysis) Volume 38, 89 - 97. doi:10.1016/j.jfca.2014.10.004

Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta

Natalia Rosa-Sibakov, Raija-Liisa Heiniö, Denis Cassan, Ulla Holopainen-Mantila, Valérie Micard, Raija Lantto, Nesli Sozer (2015) (LWT - Food Science and Technology). doi:10.1016/j.lwt.2015.11.032

Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread

Michael Prückler, Cindy Lorenz, Akihito Endo, Manuel Kraler, Klaus Dürrschmid, Karel Hendriks, Francisco Soares da Silva, Eric Auterith, Wolfgang Kneifel, Herbert Michlmayr (2015) (Food Microbiology) Volume 49, 211 - 219. doi:10.1016/

Initial liking influences the development of acceptance learning across repeated exposure to fruit juices in 9–11year-old children

Ditte L. Hartvig, Helene Hausner, Karin Wendin, Christian Ritz, Wender L.P. Bredie (2015) (Food Quality and Preference) Volume 39, 228 - 235. doi:10.1016/j.foodqual.2014.07.012

Sugar reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking

Denize Oliveira, Lucía Antúnez, Ana Giménez, John C. Castura, Rosires Deliza, Gastón Ares (2015) (Food Research International) Volume 75, 148 - 156. doi:10.1016/j.foodres.2015.05.050

Dynamic sensory characterization of cosmetic creams during application using Temporal Check-All-That-Apply (TCATA) questions

Lucía Boinbaser, María Emma Parente, John C. Castura, Gastón Ares (2015) (Food Quality and Preference) Volume 45, 33 - 40. doi:10.1016/j.foodqual.2015.05.003
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