Recent publications:

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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

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: http://msystems.asm.org/content/1/5/e00052-16

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
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