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
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
