Recent publications:

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Comparison of TCATA and TDS for dynamic sensory characterization of food products

Gastón Ares, Sara R. Jaeger, Lucía Antúnez, Leticia Vidal, Ana Giménez, Beatriz Coste, Alejandra Picallo, John C. Castura (2015) (Food Research International) Volume 78, 148 - 158. doi:10.1016/j.foodres.2015.10.023

Product selection for liking studies: The sensory informed design

Brian C. Franczak, Ryan P. Browne, Paul D. McNicholas, Christopher J. Findlay (2015) (Food Quality and Preference) Volume 44, 36 - 43. doi:10.1016/j.foodqual.2015.02.015

Effects of Agar Gel Strength and Fat on Oral Breakdown, Volatile Release, and Sensory Perception Using in Vivo and in Vitro Systems

Damian Frank, Graham T. Eyres, Udayasika Piyasiri, Maeva Cochet-Broch, Conor M. Delahunty, Leif Lundin, Ingrid M. Appelqvist (2015) (Journal of Agricultural and Food Chemistry) Volume 63, 9093-9102. doi:10.1021/acs.jafc.5b03441

A Sensory-Diet database: A tool to characterise the sensory qualities of diets

Haidee Lease, Gilly A. Hendrie, Astrid A.M. Poelman, Conor Delahunty, David N. Cox (2015) (Food Quality and Preference) Volume 49, 20-32. doi:10.1016/j.foodqual.2015.11.010

Utilisation and feed quality of two forage brassica (Brassica napus) cultivars.

(2015) (Proceedings of the 17th Australian Agronomy Society Association. ). URL: https://farmtable.com.au/build/utilization-feed-quality-two-forage-brassica-brassica-napus-cultivars/

Genetic variants of SLC11A1 are associated with both autoimmune and infectious diseases: systematic review and meta-analysis

N S Archer, N T Nassif, B A O'Brien (2015) (Genes & Immunity) Volume 16, 275-283. doi:10.1038/gene.2015.8

Towards greater vegetable consumption: Change the product or change the person? Case studies of two vegetable commodities

David N. Cox, Astrid A.M. Poelman (2015) (Food Research International) Volume 69, 348-356. doi:10.1016/j.foodres.2014.12.026

Sensory Interactions between Cheese Aroma and Taste

Jun Niimi, Andrew I. Eddy, Amy R. Overington, Patrick Silcock, Phil J. Bremer, Conor M. Delahunty (2015) (Journal of Sensory Studies) Volume 30, 247-257. doi:10.1111/joss.12155

Vegetable preparation practices for 5–6 years old Australian children as reported by their parents; relationships with liking and consumption

Astrid A.M. Poelman, Conor M. Delahunty, Cees de Graaf (2015) (Food Quality and Preference) Volume 42, 20-26. doi:10.1016/j.foodqual.2015.01.005

Meeting the food needs of the ageing population - implications for food science and technology

Goldman A, McKay B, Mojet J, Kremer S (2014) (IUFoST Scientific Information Bulletins). URL: http://www.iufost.org/iufostftp/IUF.SIB.Meeting%20the%20Food%20Needs%20of%20the%20Ageing%20Population.pdf

Effect of the addition of soy flour on sensory quality of extrusion and conventionally cooked cassava complementary porridges

Penina N Muoki, Marise Kinnear, Mohammad Naushad Emmambux, Henriëtte L de Kock (2014) (Journal of the Science of Food and Agriculture) Volume 95, 730 - 738. doi:10.1002/jsfa.6820

The effect of legume protease inhibitors on native milk and bacterial proteases

Melanie Richards, Henrietta Letitia De Kock, Kwaku G. Duodu, Elna Maria Buys (2014) (LWT - Food Science and Technology) Volume 57, 628 - 633. doi:10.1016/j.lwt.2014.01.003

Quality characterization of wheat, maize and sorghum steamed breads from Lesotho

Pulane Nkhabutlane, Gerrie E du Rand, Henriëtte L de Kock (2014) (Journal of the Science of Food and Agriculture) Volume 94, 2104 - 2117. doi:10.1002/jsfa.6531

Multivariate accelerated shelf-life test of low fat UHT milk

Melanie Richards, Henriëtta L. De Kock, Elna M. Buys (2014) (International Dairy Journal) Volume 36, 38 - 45. doi:10.1016/j.idairyj.2013.12.012

Effect of the addition of soy flour on sensory quality of extrusion and conventionally cooked cassava complementary porridges

Penina N Muoki, Marise Kinnear, Mohammad Naushad Emmambux, Henriëtte L de Kock (2014) (Journal of the Science of Food and Agriculture) Volume 95, 730 - 738. doi:10.1002/jsfa.6820

Bitter taste phenotype and body weight predict children's selection of sweet and savory foods at a palatable test-meal

Kathleen L. Keller, Annemarie Olsen, Terri L. Cravener, Rachel Bloom, Wendy K. Chung, Liyong Deng, Patricia Lanzano, Karol Meyermann (2014) (Appetite) Volume 77, 115 - 123. doi:10.1016/j.appet.2014.02.019

Sensory expectations and perceptions of Austrian and Thai consumers: A case study with six colored Thai desserts

Srinual Jantathai, Manatchaya Sungsri-in, Amornrat Mukprasirt, Klaus Duerrschmid (2014) (Food Research International) Volume 64, 65 - 73. doi:10.1016/j.foodres.2014.06.007

The influence of olfactory impairment in vital, independently living older persons on their eating behaviour and food liking

Stefanie Kremer, Nancy Holthuysen, Sanne Boesveldt (2014) (Food Quality and Preference) Volume 38, 30 - 39. doi:10.1016/j.foodqual.2014.05.012

It is not just a meal, it is an emotional experience – A segmentation of older persons based on the emotions that they associate with mealtimes

Louise C. den Uijl, Gerry Jager, Cees de Graaf, Jason Waddell, Stefanie Kremer (2014) (Appetite) Volume 83, 287 - 296. doi:10.1016/j.appet.2014.09.002

A Statistical Method to Base Nutrient Recommendations on Meta-Analysis of Intake and Health-Related Status Biomarkers

Hilko van der Voet, Waldo J. de Boer, Olga W. Souverein, Esmée L. Doets, Pieter van 't Veer (2014) (PLoS ONE) Volume 9, e93171. doi:10.1371/journal.pone.0093171

Offering Low-Cost Healthy Food: an Exploration of Food Manufacturers’ and Retailers’ Perspectives

(2014) (International Food and Agribusiness Management Review) Volume 17 (Issue 4), 27 - 58. URL: http://ageconsearch.umn.edu/bitstream/188708/2/201301822.pdf

Relation of sensory perception with chemical composition of bioprocessed lingonberry

Kaarina Viljanen, Raija-Liisa Heiniö, Riikka Juvonen, Tuija Kössö, Riitta Puupponen-Pimiä (2014) (Food Chemistry) Volume 157, 148 - 156. doi:10.1016/j.foodchem.2014.02.030

Effect of wheat bran addition on in vitro starch digestibility, physico-mechanical and sensory properties of biscuits

Nesli Sozer, Lucio Cicerelli, Raija-Liisa Heiniö, Kaisa Poutanen (2014) (Journal of Cereal Science) Volume 60, 105 - 113. doi:10.1016/j.jcs.2014.01.022

Influence of particle size on bioprocess induced changes on technological functionality of wheat bran

Rossana Coda, Ilona Kärki, Emilia Nordlund, Raija-Liisa Heiniö, Kaisa Poutanen, Kati Katina (2014) (Food Microbiology) Volume 37, 69 - 77. doi:10.1016/j.fm.2013.05.011

Facial expressions and autonomous nervous system responses elicited by tasting different juices

Lukas Danner, Sandra Haindl, Max Joechl, Klaus Duerrschmid (2014) (Food Research International) Volume 64, 81 - 90. doi:10.1016/j.foodres.2014.06.003

Make a face! Implicit and explicit measurement of facial expressions elicited by orange juices using face reading technology

Lukas Danner, Liudmila Sidorkina, Max Joechl, Klaus Duerrschmid (2014) (Food Quality and Preference) Volume 32, 167 - 172. doi:10.1016/j.foodqual.2013.01.004

A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing

Xin Li, Jakub Babol, Wender L.P. Bredie, Belinda Nielsen, Jana Tománková, Kerstin Lundström (2014) (Meat Science) Volume 97, 433 - 442. doi:doi:10.1016/j.meatsci.2014.03.014

Stimulus collative properties and consumers’ flavor preferences?

Davide Giacalone, Mette Duerlund, Jannie Bøegh-Petersen, Wender L.P. Bredie, Michael Bom Frøst (2014) (Appetite) Volume 77, 20 - 30. doi: doi:10.1016/j.appet.2014.02.007

Quinine sensitivity influences the acceptance of sea-buckthorn and grapefruit juices in 9- to 11-year-old children

Ditte Hartvig, Helene Hausner, Karin Wendin, Wender L.P. Bredie (2014) (Appetite) Volume 74, 70 - 78. doi:doi:10.1016/j.appet.2013.11.015

Learning to Eat Vegetables in Early Life: The Role of Timing, Age and Individual Eating Traits

Samantha J. Caton, Pam Blundell, Sara M. Ahern, Chandani Nekitsing, Annemarie Olsen, Per Møller, Helene Hausner, Eloïse Remy, Sophie Nicklaus, Claire Chabanet, Sylvie Issanchou, Marion M. Hetherington (2014) (PLoS ONE) Volume 9, e97609. doi:10.1371/journal.pone.0097609

Bitter taste phenotype and body weight predict children's selection of sweet and savory foods at a palatable test-meal

Kathleen L. Keller, Annemarie Olsen, Terri L. Cravener, Rachel Bloom, Wendy K. Chung, Liyong Deng, Patricia Lanzano, Karol Meyermann (2014) (Appetite) Volume 77, 115 - 123. doi:10.1016/j.appet.2014.02.019

Morphologies, volume fraction and viscosity of cell wall particle dispersions particle related to sensory perception

Ingrid A.M. Appelqvist, Maeva Cochet-Broch, Astrid A.M. Poelman, Li Day (2014) (Food Hydrocolloids) Volume 44, 198-207. doi:10.1016/j.foodhyd.2014.09.012

Computational Modeling of Food Oral Breakdown Using Smoothed Particle Hydrodynamics

Simon M. Harrison, Graham Eyres, Paul W. Cleary, Matthew D. Sinnott, Conor Delahunty, Leif Lundin (2014) (Journal of Texture Studies) Volume 45, 97-109. doi:10.1111/jtxs.12062

Consumers’ acceptance of recycled water in meat products: The influence of tasting, attitudes and values on hedonic and emotional reactions

H.J. Lease, D. Hatton MacDonald, D.N. Cox (2014) (Food Quality and Preference) Volume 37, 35-44. doi:10.1016/j.foodqual.2014.04.002

Cross-modal interaction between cheese taste and aroma

Jun Niimi, Andrew I. Eddy, Amy R. Overington, Patrick Silcock, Phil J. Bremer, Conor M. Delahunty (2014) (International Dairy Journal) Volume 39, 222-228. doi:10.1016/j.idairyj.2014.07.002

“All-In-One Test” (AI1): A rapid and easily applicable approach to consumer product testing

Davide Giacalone, Wender L.P. Bredie, Michael Bom Frøst (2013) (Food Quality and Preference) Volume 27, 108 - 119. doi:10.1016/j.foodqual.2012.09.011

Analysing relations between specific and total liking scores

Elena Menichelli, Hilde Kraggerud, Nina Veflen Olsen, Tormod Næs (2013) (Food Quality and Preference) Volume 28, 429 - 440. doi:10.1016/j.foodqual.2012.11.008

Appetitive long-term taste conditioning enhances human visually evoked EEG responses

Ida Viemose, Per Møller, Jakob L. Laugesen, Todd R. Schachtman, Thukirtha Manoharan, Gert R.J. Christoffersen (2013) (Behavioural Brain Research) Volume 253, 1 - 8. doi:10.1016/j.bbr.2013.06.033

Consumer acceptability of differently processed bacons using raw materials from entire males

Lunde Kathrine, Skuterud Ellen, Lindahl Gunilla, Hersleth Margrethe, Egelandsdal Bjørg (2013) (LWT - Food Science and Technology) Volume 51, 205 - 210. doi:10.1016/j.lwt.2012.11.010

Consumer acceptance of salt-reduced “soy sauce” foods over rapidly repeated exposure

S. Kremer, R. Shimojo, N. Holthuysen, E.P. Köster, J. Mojet (2013) (Food Quality and Preference) Volume 27, 179 - 190. doi:10.1016/j.foodqual.2012.06.002

Consumer concepts in new product development of local foods: Traditional versus novel honeys

Sandra Stolzenbach, Wender L.P. Bredie, Derek V. Byrne (2013) (Food Research International) Volume 52, 144 - 152. doi:10.1016/j.foodres.2013.02.030

Culinary Science in Denmark: Molecular Gastronomy and Beyond

Jens Risbo, Ole G. Mouritsen, Michael Bom Frøst, Joshua David Evans, Benedict Reade (2013) (Journal of Culinary Science & Technology) Volume 11, 111 - 130. doi:10.1080/15428052.2013.778695

Do you say it like you eat it? The sound symbolism of food names and its role in the multisensory product experience

Sara Favalli, Thomas Skov, Charles Spence, Derek V. Byrne (2013) (Food Research International) Volume 54, 760 - 771. doi: 10.1016/j.foodres.2013.08.022

Early Origins of Overeating: Early Habit Formation and Implications for Obesity in Later Life

Annemarie Olsen, Per Møller, Helene Hausner (2013) (Current Obesity Reports) Volume 2, 157 - 164. doi:10.1007/s13679-012-0046-3

Eating a Rainbow. Introducing vegetables in the first years of life in 3 European countries

Sara M. Ahern, Samantha J. Caton, Sofia Bouhlal, Helene Hausner, Annemarie Olsen, Sophie Nicklaus, Per Møller, Marion M. Hetherington (2013) (Appetite) Volume 71, 48 - 56. doi:10.1016/j.appet.2013.07.005

Flavour and stability of rye grain fractions in relation to their chemical composition

Emilia Nordlund, Raija-Liisa Heiniö, Kaarina Viljanen, Juha-Matti Pihlava, Pekka Lehtinen, Kaisa Poutanen (2013) (Food Research International) Volume 54, 48 - 56. doi:10.1016/j.foodres.2013.05.034

Future development, innovation and promotion of European unique food: An interdisciplinary research framework perspective

Derek V Byrne, Sandra S Waehrens, Maurice G O'Sullivan (2013) (Journal of the Science of Food and Agriculture) Volume 93, 3414 - 3419. doi:10.1002/jsfa.6355

Impact of product information and repeated exposure on consumer liking, sensory perception and concept associations of local apple juice

Sandra Stolzenbach, Wender L.P. Bredie, Rune H.B. Christensen, Derek V. Byrne (2013) (Food Research International) Volume 52, 91 - 98. doi:10.1016/j.foodres.2013.02.018

Influence of sorghum grain type on wort physico-chemical and sensory quality in a whole-grain and commercial enzyme mashing process

Adeoluwa I. Adetunji, Sandile Khoza, Henriëtte L. de Kock, John R. N. Taylor (2013) (Journal of the Institute of Brewing), n/a - n/a. doi:10.1002/jib.76

Investigating physicochemical, volatile and sensory parameters playing a positive or a negative role on tomato liking

Paola Piombino, Fiorella Sinesio, Elisabetta Moneta, Maria Cammareri, Alessandro Genovese, Maria Tiziana Lisanti, Maria Rita Mogno, Marina Peparaio, Pasquale Termolino, Luigi Moio, Silvana Grandillo (2013) (Food Research International) Volume 50, 409 - 419. doi:10.1016/j.foodres.2012.10.033
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