Investigation of bias of hedonic scores when co-eliciting product attribute information using CATA questions
Sara R. Jaeger, Davide Giacalone, Christina M. Roigard, Benedicte Pineau, Leticia Vidal, Ana Giménez, Michael B. Frøst, Gaston Ares (2013) (Food Quality and Preference) Volume 30, 242 - 249.
doi:10.1016/j.foodqual.2013.06.001
Long-term frozen storage of wheat bread and dough – Effect of time, temperature and fibre on sensory quality, microstructure and state of water
J. Eckardt, C. Öhgren, A. Alp, S. Ekman, A. Åström, G. Chen, J. Swenson, D. Johansson, M. Langton (2013) (Journal of Cereal Science) Volume 57, 125 - 133.
doi:10.1016/j.jcs.2012.10.007
One technology does not fit all: Profiling consumers of tender and tenderised beef steaks
Valérie L. Almli, Lynn Van Wezemael, Wim Verbeke, Øydis Ueland (2013) (Meat Science) Volume 93, 361 - 370.
doi:10.1016/j.meatsci.2012.10.002
Performance indices in descriptive sensory analysis – A complimentary screening tool for assessor and panel performance
Oliver Tomic, Ciaran Forde, Conor Delahunty, Tormod Næs (2013) (Food Quality and Preference) Volume 28, 122 - 133.
doi:10.1016/j.foodqual.2012.06.012
Predictors of parental perceptions and concerns about child weight
Kathleen L. Keller, Annemarie Olsen, Laura Kuilema, Karol Meyermann, Christopher van Belle (2013) (Appetite) Volume 62, 96 - 102.
doi:10.1016/j.appet.2012.11.016
Preference mapping of salmon–sauce combinations: The influence of temporal properties
Morten T. Paulsen, Tormod Næs, Øydis Ueland, Elling-Olav Rukke, Margrethe Hersleth (2013) (Food Quality and Preference) Volume 27, 120 - 127.
doi:10.1016/j.foodqual.2012.09.010
Projective Mapping for interpreting wine aroma differences as perceived by naïve and experienced assessors
Luisa Torri, Caterina Dinnella, Annamaria Recchia, Tormod Naes, Hely Tuorila, Erminio Monteleone (2013) (Food Quality and Preference) Volume 29, 6 - 15.
doi:10.1016/j.foodqual.2013.01.006
Quality assessment of baby food made of different pre-processed organic raw materials under industrial processing conditions
Kathrin Seidel, Johannes Kahl, Flavio Paoletti, Ines Birlouez, Nicolaas Busscher, Ursula Kretzschmar, Marjo Särkkä-Tirkkonen, Randi Seljåsen, Fiorella Sinesio, Torfinn Torp, Irene Baiamonte (2013) (Journal of Food Science and Technology) Volume 52, 803 - 812.
doi:10.1007/s13197-013-1109-5
Relating physico-chemical properties of frozen green peas ( Pisum sativum L.) to sensory quality
Kathleen M Nleya, Amanda Minnaar, Henriëtte L de Kock (2013) (Journal of the Science of Food and Agriculture) Volume 94, 857 - 865.
doi:10.1002/jsfa.6315
Sensory perception and understanding of food uniqueness: From the traditional to the novel
Sara Favalli, Thomas Skov, Derek V. Byrne (2013) (Food Research International) Volume 50, 176 - 188.
doi:10.1016/j.foodres.2012.10.007
Sensory profiles of cooked grains from wheat species and varieties
G. Starr, W.L.P. Bredie, Å.S. Hansen (2013) (Journal of Cereal Science) Volume 57, 295 - 303.
doi:10.1016/j.jcs.2012.11.014
Sensory properties of Danish municipal drinking water as a function of chemical composition
Helle Marcussen, Wender L.P. Bredie, Sandra Stolzenbach, Walter Brüsch, Peter E. Holm, Hans Chr. B. Hansen (2013) (Food Research International) Volume 54, 389 - 396.
doi:10.1016/j.foodres.2013.07.017
A comparison of two new take-away strategies and their relation to rating and ranking of extrinsic properties of dry cured ham
Tormod Næs, Erminio Monteleone, Anne Segtnan, Margrethe Hersleth (2013) (Food Quality and Preference) Volume 27, 63 - 71.
doi:10.1016/j.foodqual.2012.06.001
Consumer-Based Product Profiling: Application of Partial Napping® for Sensory Characterization of Specialty Beers by Novices and Experts
Davide Giacalone, Leticia Machado Ribeiro, Michael Bom Frøst (2013) (Journal of Food Products Marketing) Volume 19, 201 - 218.
doi:10.1080/10454446.2013.797946
Use of optical oxygen sensors to monitor residual oxygen in pre- and post-pasteurised bottled beer and its effect on sensory attributes and product acceptability during simulated commercial storage
A. Hempel, M.G. O'Sullivan, D.B. Papkovsky, J.P. Kerry (2013) (LWT - Food Science and Technology) Volume 50, 226 - 231.
doi:10.1016/j.lwt.2012.05.026
Which dimensions of food-related lifestyle are likely to be associated with obesity in Italy?
Anna Saba, Elena Cupellaro, Marco Vassallo (2013) (Public Health Nutrition) Volume 17, 607 - 613.
doi:10.1017/S1368980013000116
The relationships between consumer liking,sensory and chemical attributes of Vitis vinifera L. cv. Pinotage wines elaborated with different Oenococcus oeni starter cultures
Malherbe S, Menichelli E, du Toit M, Tredoux A, Muller N, Næs T, Nieuwoudt HH (2013) (Journal of the Science of Food and Agriculture Volume) Volume 93 (Issue 11), 2829-2840.
Der Wahrnehmungs- und Beurteilungsprozess einer multisensualen Stimulation im Kontext der Produktgestaltung
Lutsch DV (2013) (ForschungsForum, Marketingwissen Band 6, Göttingen, ISBN-13: 978-3-937411-28-6).
Qualità percepita e prodotti tipici. Influenza di alcuni fattori sulla consistenza della risposta edonistica del consumatore. (Perceived quality and typical products. Influence of some factors on the consistency of the response of the hedonistic consume
Comendador FJ, Sinesio F, Vassallo M, Moneta E, Peparario M, Aguzzi A (2013) (BIOVITA Biodiversity and food-processing tools to describe the reality of Italian BIOVITA Biodiversità e agroalimentare: strumenti per descrivere la realtà italiana, 2013, 243-264. CRA-ex INRAN Project Report, ISBN 978-88-96597-02-6 (in Italian) ).
Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content
K.K. Møller, F.P. Rattray, W.L.P. Bredie, E. Høier, Y. Ardö (2013) (Journal of Dairy Science) Volume 96, 1953 - 1971.
doi:10.3168/jds.2012-5524
Relating physico-chemical properties of frozen green peas ( Pisum sativum L.) to sensory quality
Kathleen M Nleya, Amanda Minnaar, Henriëtte L de Kock (2013) (Journal of the Science of Food and Agriculture) Volume 94, 857 - 865.
doi:10.1002/jsfa.6315
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
Interactions between plasma concentrations of folate and markers of vitamin B12 status with cognitive performance in elderly people not exposed to folic acid fortification: the Hordaland Health Study
Esmée L. Doets, Per M. Ueland, Grethe S. Tell, Stein Emil Vollset, Ottar K. Nygård, Pieter van't Veer, Lisette C. P. G. M. de Groot, Eha Nurk, Helga Refsum, A. David Smith, Simone J. P. M. Eussen (2013) (British Journal of Nutrition) Volume 111, 1085 - 1095.
doi:10.1017/S000711451300336X
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:doi:10.1016/j.foodres.2013.02.018
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:doi:10.1016/j.foodres.2013.02.030
Existing and new approaches for the analysis of CATA data
Michael Meyners, John C. Castura, B. Thomas Carr (2013) (Food Quality and Preference) Volume 30, 309 - 319.
doi:10.1016/j.foodqual.2013.06.010
Aroma–taste interactions between a model cheese aroma and five basic tastes in solution
Jun Niimi, Andrew I. Eddy, Amy R. Overington, Samuel P. Heenan, Patrick Silcock, Phil J. Bremer, Conor M. Delahunty (2013) (Food Quality and Preference) Volume 31, 1-9.
doi:10.1016/j.foodqual.2013.05.017
Cheddar cheese taste can be reconstructed in solution using basic tastes
Jun Niimi, Andrew I. Eddy, Amy R. Overington, Samuel P. Heenan, Patrick Silcock, Phil J. Bremer, Conor M. Delahunty (2013) (International Dairy Journal) Volume 34, 116-124.
doi:10.1016/j.idairyj.2013.08.003
(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods
Iesel Van der Plancken, Lise Verbeyst, Kristel De Vleeschouwer, Tara Grauwet, Raija-Liisa Heiniö, Fiona A. Husband, Martina Lille, Alan R. Mackie, Ann Van Loey, Kaarina Viljanen, Marc Hendrickx (2012) (Trends in Food Science & Technology) Volume 23, 28 - 38.
doi:10.1016/j.tifs.2011.08.004
A model of fish consumption among young consumers
Fanney Thorsdottir, Kolbrun Sveinsdottir, Fridrik H. Jonsson, Gunnthorunn Einarsdottir, Inga Thorsdottir, Emilia Martinsdottir (2012) (Journal of Consumer Marketing) Volume 29, 4 - 12.
doi:10.1108/07363761211193000
Acceptance of Nordic snack bars in children aged 8–11 years
Anna Holmer, Helene Hausner, Helene C. Reinbach, Wender L. P. Bredie, Karin Wendin (2012) (Food & Nutrition Research) Volume 56.
doi:10.3402/fnr.v56i0.10484
Autonomic nervous system responses on and facial expressions to the sight, smell, and taste of liked and disliked foods
René A. de Wijk, Valesca Kooijman, Rob H.G. Verhoeven, Nancy T.E. Holthuysen, Cees de Graaf (2012) (Food Quality and Preference) Volume 26, 196 - 203.
doi:10.1016/j.foodqual.2012.04.015
Children’s liking and intake of vegetables: A school-based intervention study
Annemarie Olsen, Christian Ritz, Lise W. Kraaij, Per Møller (2012) (Food Quality and Preference) Volume 23, 90 - 98.
doi:10.1016/j.foodqual.2011.10.004
Communicating the benefits of wholegrain and functional grain products to European consumers
R. Shepherd, M. Dean, P. Lampila, A. Arvola, A. Saba, M. Vassallo, E. Claupein, M. Winkelmann, L. Lähteenmäki (2012) (Trends in Food Science & Technology) Volume 25, 63 - 69.
doi:10.1016/j.tifs.2012.01.002
Confidence ellipses: A variation based on parametric bootstrapping applicable on Multiple Factor Analysis results for rapid graphical evaluation
Christian Dehlholm, Per B. Brockhoff, Wender L.P. Bredie (2012) (Food Quality and Preference) Volume 26, 278 - 280.
doi:10.1016/j.foodqual.2012.04.010
CONSUMER PREFERENCE FOR TACTILE SOFTNESS: A QUESTION OF AFFECT INTENSITY?
MARINE KERGOAT, AGNÈS GIBOREAU, HUGUETTE NICOD, PAULINE FAYE, EMMANUELLE DIAZ, MARIE-AGNÈS BEETSCHEN, THIERRY MEYER (2012) (Journal of Sensory Studies) Volume 27, 232 - 246.
doi:10.1111/j.1745-459X.2012.00388.x
Effect of micronisation of pre-conditioned cowpeas on cooking time and sensory properties of cooked cowpeas
Eugénie Kayitesi, Kwaku Gyebi Duodu, Amanda Minnaar, Henriette L de Kock (2012) (Journal of the Science of Food and Agriculture) Volume 93, 838 - 845.
doi:10.1002/jsfa.5805
Effect of salt intensity in soup on ad libitum intake and on subsequent food choice
Dieuwerke P. Bolhuis, Catriona M.M. Lakemond, Rene A. de Wijk, Pieternel A. Luning, Cees de Graaf (2012) (Appetite) Volume 58, 48 - 55.
doi:10.1016/j.appet.2011.09.001
Effect of Time and Temperature on Sensory Properties in Low-Temperature Long-Time Sous-Vide Cooking of Beef
Louise Mørch Mortensen, Michael Bom Frøst, Leif H. Skibsted, Jens Risbo (2012) (Journal of Culinary Science & Technology) Volume 10, 75 - 90.
doi:10.1080/15428052.2012.651024
Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters
Brian D. Tobin, Maurice G. O'Sullivan, Ruth M. Hamill, Joseph P. Kerry (2012) (Meat Science) Volume 92, 659 - 666.
doi:10.1016/j.meatsci.2012.06.017
Effect of varying salt and fat levels on the sensory quality of beef patties
Brian D. Tobin, Maurice G. O'Sullivan, Ruth M. Hamill, Joseph P. Kerry (2012) (Meat Science) Volume 91, 460 - 465.
doi:10.1016/j.meatsci.2012.02.032
Effects of repeated exposure on acceptance of initially disliked and liked Nordic snack bars in 9–11 year-old children
Helene Hausner, Ditte L. Hartvig, Helene C. Reinbach, Karin Wendin, Wender L.P. Bredie (2012) (Clinical Nutrition) Volume 31, 137 - 143.
doi:10.1016/j.clnu.2011.08.003
Food for patients at nutritional risk: A model of food sensory quality to promote intake
Janice Sorensen, Lotte Holm, Michael Bom Frøst, Jens Kondrup (2012) (Clinical Nutrition) Volume 31, 637 - 646.
doi:10.1016/j.clnu.2012.01.004
Gender Differences in Food Choice and Dietary Intake in Modern Western Societies
Claudia Arganini, Anna Saba, Raffaella Comitato, Fabio Virgili, Aida Turrini (2012) (Public Health - Social and Behavioral Health).
doi:10.5772/37886
Genetic Variation of an Odorant Receptor OR7D4 and Sensory Perception of Cooked Meat Containing Androstenone
Kathrine Lunde, Bjørg Egelandsdal, Ellen Skuterud, Joel D. Mainland, Tor Lea, Margrethe Hersleth, Hiroaki Matsunami (2012) (PLoS ONE) Volume 7, e35259.
doi:10.1371/journal.pone.0035259
High-pressure-based hurdle strategy to extend the shelf-life of fresh chicken breast fillets
J.M. Rodríguez-Calleja, M.C. Cruz-Romero, M.G. O’Sullivan, M.L. García-López, J.P. Kerry (2012) (Food Control) Volume 25, 516 - 524.
doi:10.1016/j.foodcont.2011.11.014
Integration of extruded linseed into dairy sheep diets: Effects on milk composition and quality and sensorial properties of Pecorino cheese
L. Mughetti, F. Sinesio, G. Acuti, C. Antonini, E. Moneta, M. Peparaio, M. Trabalza-Marinucci (2012) (Animal Feed Science and Technology) Volume 178, 27 - 39.
doi:10.1016/j.anifeedsci.2012.09.005
