Recent publications:

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The influence of health involvement and satisfaction on healthy food choices among people over 60 years

Anna Saba, Marco Vassallo (2011) (International Journal of Consumer Studies) Volume 36, 44 - 53. doi:10.1111/j.1470-6431.2011.01008.x

The role of taste in food acceptance at the beginning of complementary feeding

Camille Schwartz, Claire Chabanet, Christine Lange, Sylvie Issanchou, Sophie Nicklaus (2011) (Physiology & Behavior) Volume 104, 646 - 652. doi:10.1016/j.physbeh.2011.04.061

Application of the dual attribute time-intensity (DATI) sensory method to the temporal measurement of bitterness and astringency in sorghum

Rosemary I. Kobue-Lekalake, John R. N. Taylor, Henriëtte L. de Kock (2011) (International Journal of Food Science & Technology) Volume 47, 459 - 466. doi:10.1111/j.1365-2621.2011.02862.x

Would repeated consumption of sports drinks with different acidulants lead to hedonic adjustment?

Marise Kinnear, Henriëtte L. de Kock (2011) (Food Quality and Preference) Volume 22, 340 - 345. doi:10.1016/j.foodqual.2011.01.003

Using cross-modal interactions to counterbalance salt reduction in solid foods

Génica Lawrence, Christian Salles, Olivier Palicki, Chantal Septier, Johanneke Busch, Thierry Thomas-Danguin (2011) (International Dairy Journal) Volume 21, 103 - 110. doi:10.1016/j.idairyj.2010.09.005

A snapshot mapping of the Danish beer market

Giacalone D, Reinbach HD, Frøst MB (2011) (Scandinavian Brewers´review) Volume 68 (Issue 1), 12-20.

Efecto de la reducción de la concentración de nitratos y nitritos en la calidad sensorial de productos cárnicos crudo-curados

Lorente M, Villegas B, Sánchez MJ (2011) (Eurocarne) Volume 194, 74-79.

Help - easy to use pharmaceutical packaging

Heiniö RL (2011) (DOSIS) Volume 27 (Issue 2), 59-62.

Flavour and texture in processing of new oat foods

Salmenkallio-Marttila M, Heiniö RL, Kaukovirta-Norja A, Poutanen K (2011) (Oats - Chemistry and technology (Second ed.) Eds. Francis H. Webster and Peter J. Wood. AACC International, Inc. Minnesota, USA, 333-346.).

Case Srudies: Meat and poultry

O’Sullivan MG (2011) (Chapter 25 Food and beverage shelf-life and stability. Eds.; David Kilcast, and Persis Subramaniam. Woodhead Publishing Limited, Cambridge, UK).

Audio Branding – what to test and why?

Ramsgaard J, Holme S, Kjems K, Zacharov N (2011) (Audio Branding Academy (ABA) Yearbook).

Sensory characteristic of corn soya blend and the effects of milk protein replacement.

Kehlet U, Kæstel P, Hausner H, Bredie WLP, Allesen-Holm BH (2011) (African Journal of Food Science, April, Vol. 5(4), 200-207).

Meat Marinating Technologies

Yusop SM, O’Sullivan MG, Kerry JF, Kerry JP (2011) (Improving the sensory and nutritional quality of fresh and processed meats. Eds; J. P. Kerry and D. A. Ledward. Woodhead Publishing Limited, Cambridge, UK.).

Sensory Quality of Fresh and Processed Meats

O’Sullivan MG, Kerry JP (2011) (Improving the sensory and nutritional quality of fresh and processed meats. Eds; J. P. Kerry and D. A. Ledward. Woodhead Publishing Limited, Cambridge, UK).

Sensory shelf-life evaluation

O’Sullivan MG (2011) (Chapter 4 Alcoholic beverages: sensory evaluation and consumer research. Ed: J.R. Piggott. Woodhead Publishing Limited, Cambridge, UK).

Use of sensory science as a practical commercial tool in the development of consumer-led processed meat products

O’Sullivan MG, Kerry JP, Byrne DV (2011) (Processed Meats - Improving Safety and Nutritional Quality. Eds: J. P. Kerry & J.F. Kerry. Woodhead Publishing Ltd., United Kingdom).

Comercialización y consumo: motivaciones de consumo de zumos de frutas y factores que influencian la elección de alimentos. Asozumos (Asociación Española de Fabricantes de Zumos) El Libro del Zumo. Capítulo 7

Gómez A, Sánchez MJ (2011) (Asozumos (Asociación Española de Fabricantes de Zumos) El Libro del Zumo. Capítulo 7: 146-150, ISBN: 978-84-92928-11-8).

Flavours and Flavourants, Colours and Pigments

Osthoff G, Slabber E, Kneifel W, Dürrschmid K (2011) (A.Y. Tamime Ed., Processed Cheese and Analogues, 15; Wiley-Blackwell Publishing Ltd., Oxford; ISBN 978-1-4051-8642-1).

Food and the City

Dürrschmid K (2011) (Madalina Diaconu / Eva Heuberger / Ruth Mateus-Berr / Lukas Marcel Vosicky, Senses and the City. An interdisciplinary approach to urban sensescapes., pp 189-208; LIT Verlag GmbH & Co KG, Wien, Berlin; ISBN 978-3-643-50248-3).

Quality Control in Processed Cheese Manufacture

Tamime AY, Muir DD, Wszolek M, Domagala J, Metzger L, Kneifel W, Dürrschmid K, Domig KJ, Hill A, Smith A, Guinee TP, Auty MAE (2011) (A.Y. Tamime (Ed.), Processed Cheese and Analogues, 350; Wiley-Blackwell Publishing Ltd., Oxford; ISBN 978-1-4051-8642-1).

Sensory marketing research: identification of the ideal flavour

Scharf A (2011) (Sidali K, Spiller A, Schulze B. (eds.): Food, Agri-Culture and Tourism, Springer, Hamburg ISBN 978-3-642-11360-4).

Subproyecto NITRARED. Productos cárnicos para el siglo XXI. Seguros, nutritivos y saludables

Villegas B, Lorente M, Sánchez MJ (2011) (J.A.Ordoñez, J.J. Córdoba, J. Ventanas (Eds.) Editorial Universidad de Extremadura. Servicio de Publicaciones. ISBN: 978-84-7723-949-9).

Would repeated consumption of sports drinks with different acidulants lead to hedonic adjustment?

Marise Kinnear, Henriëtte L. de Kock (2011) (Food Quality and Preference) Volume 22, 340 - 345. doi:10.1016/j.foodqual.2011.01.003

A new approach to product set selection and segmentation in preference mapping

Susanne Bølling Johansen, Margrethe Hersleth, Tormod Næs (2010) (Food Quality and Preference) Volume 21, 188 - 196. doi:10.1016/j.foodqual.2009.05.007

A sensory scientific approach to visual pattern recognition of complex biological systems

Magni Martens, Siren R. Veflingstad, Erik Plahte, Dominique Bertrand, Harald Martens (2010) (Food Quality and Preference) Volume 21, 977 - 986. doi:10.1016/j.foodqual.2010.04.013

Acceptance of calorie-reduced yoghurt: Effects of sensory characteristics and product information

Susanne Bølling Johansen, Tormod Næs, Jorun Øyaas, Margrethe Hersleth (2010) (Food Quality and Preference) Volume 21, 13 - 21. doi:10.1016/j.foodqual.2009.07.003

Alternative methods for combining design variables and consumer preference with information about attitudes and demographics in conjoint analysis

T. Næs, V. Lengard, S. Bølling Johansen, M. Hersleth (2010) (Food Quality and Preference) Volume 21, 368 - 378. doi:10.1016/j.foodqual.2009.09.004

Breastfeeding facilitates acceptance of a novel dietary flavour compound

Helene Hausner, Sophie Nicklaus, Sylvie Issanchou, Christian Mølgaard, Per Møller (2010) (Clinical Nutrition) Volume 29, 141 - 148. doi:10.1016/j.clnu.2009.11.007

Comparing masticatory performance and mixing ability

A. van der BILT, J. MOJET, F. A. TEKAMP, J. H. ABBINK (2010) (Journal of Oral Rehabilitation) Volume 37, 79 - 84. doi: 10.1111/j.1365-2842.2009.02040.x

Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurisation and their correlation to sensory analysis

ANNI B HOUGAARD, JANNIE S VESTERGAARD, CAMILLA VARMING, WENDER L P BREDIE, RICHARD H IPSEN (2010) (International Journal of Dairy Technology) Volume 64, 34 - 44. doi:10.1111/j.1471-0307.2010.00641.x


DOROTA MAJCHRZAK, BIRGIT LAHM, KLAUS DÜRRSCHMID (2010) (Journal of Sensory Studies) Volume 25, 431 - 446. doi:10.1111/j.1745-459X.2009.00269.x

Country-wise differences in perception of health-related messages in cereal-based food products

A. Saba, M. Vassallo, R. Shepherd, P. Lampila, A. Arvola, M. Dean, M. Winkelmann, E. Claupein, L. Lähteenmäki (2010) (Food Quality and Preference) Volume 21, 385 - 393. doi:10.1016/j.foodqual.2009.09.007

Effect of grassâ??clover forage and whole-wheat feeding on the sensory quality of eggs

Klaus Horsted, Marianne Hammershøj, Bodil H Allesen-Holm (2010) (Journal of the Science of Food and Agriculture) Volume 90, 343 - 348. doi:10.1002/jsfa.3825

Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat

Salma M. Yusop, Maurice G. O’Sullivan, John F. Kerry, Joseph P. Kerry (2010) (Meat Science) Volume 85, 657 - 663. doi:10.1016/j.meatsci.2010.03.020

Effect of sensory education on food preferences in children

C. Reverdy, P. Schlich, E.P. Köster, E. Ginon, C. Lange (2010) (Food Quality and Preference) Volume 21, 794 - 804. doi:10.1016/j.foodqual.2010.03.008

Effect of toasting field beans and of grass-clover: Maize silage ratio on milk production, milk composition and sensory quality of milk

Lisbeth Mogensen, Jannie Steensig Vestergaard, Xavier Fretté, Peter Lund, Martin Riis Weisbjerg, Troels Kristensen (2010) (Livestock Science) Volume 128, 123 - 132. doi:10.1016/j.livsci.2009.11.011

Effects of hot spices on energy intake, appetite and sensory specific desires in humans

Helene Christine Reinbach, Torben Martinussen, Per Møller (2010) (Food Quality and Preference) Volume 21, 655 - 661. doi:10.1016/j.foodqual.2010.04.003

European beef consumers’ interest in a beef eating-quality guarantee

Wim Verbeke, Lynn Van Wezemael, Marcia D. de Barcellos, Jens O. Kügler, Jean-François Hocquette, Øydis Ueland, Klaus G. Grunert (2010) (Appetite) Volume 54, 289 - 296. doi:10.1016/j.appet.2009.11.013


KOLBRÚN SVEINSDÓTTIR, EMILÍA MARTINSDÓTTIR, FANNEY THÓRSDÓTTIR, RIAN SCHELVIS, ADRIAAN KOLE, INGA THÓRSDÓTTIR (2010) (Journal of Sensory Studies) Volume 25, 280 - 293. doi:10.1111/j.1745-459X.2009.00257.x

Expectations and surprise in a molecular gastronomic meal

Line Holler Mielby, Michael Bom Frøst (2010) (Food Quality and Preference) Volume 21, 213 - 224. doi:10.1016/j.foodqual.2009.09.005

Flavour development during beef stock reduction

Pia Snitkjær, Michael B. Frøst, Leif H. Skibsted, Jens Risbo (2010) (Food Chemistry) Volume 122, 645 - 655. doi:10.1016/j.foodchem.2010.03.025

Flow properties of oral contrast medium formulations depend on the temperature

Olle Ekberg, Mats Stading, Daniel Johansson, Margareta Bülow, Susanne Ekman, Karin Wendin (2010) (Acta Radiologica) Volume 51, 363 - 367. doi:10.3109/02841851003645751

How European consumers define the concept of traditional food: evidence from a survey in six countries

Filiep Vanhonacker, Wim Verbeke, Luis Guerrero, Anna Claret, Michele Contel, Luisa Scalvedi, Sylwia ?akowska-Biemans, Krystyna Gutkowska, Claire Sulmont-Rossé, Jocelyn Raude, Britt Signe Granli, Margrethe Hersleth (2010) (Agribusiness) Volume 26, 453 - 476. doi:10.1002/agr.20241

Impact of health-related claims on the perception of other product attributes

Liisa Lähteenmäki, Piritta Lampila, Klaus Grunert, Yasemin Boztug, Øydis Ueland, Annika Åström, Emilia Martinsdóttir (2010) (Food Policy) Volume 35, 230 - 239. doi:10.1016/j.foodpol.2009.12.007

Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation

MARIANNE HAMMERSHØJ, ANNI B HOUGAARD, JANNIE S VESTERGAARD, OLE POULSEN, RICHARD H IPSEN (2010) (International Journal of Dairy Technology) Volume 63, 197 - 208. doi:10.1111/j.1471-0307.2010.00583.x

Interventions to promote healthy eating habits: evaluation and recommendations

W. B. Traill, B. Shankar, J. Brambila-Macias, T. Bech-Larsen, J. Aschemann-Witzel, M. Strand, M. Mazzocchi, S. Capacci, W. Verbeke, F. J. A. Perez-Cueto, D. D'Addesa, A. Saba, A. Turrini, B. Nied?wiedzka, A. Kozio?-Kozakowska, V. Kijowska, B. Piórecka, M (2010) (Obesity Reviews) Volume 11, 895 - 898. doi:10.1111/j.1467-789X.2010.00717.x

Investigation of the effects of commercial carcass suspension (24 and 48h) on meat quality in high oxygen modified atmosphere packed beef steaks during chill storage

P.I. Zakrys-Waliwander, M.G. O’Sullivan, P. Allen, E.E. O’Neill, J.P. Kerry (2010) (Food Research International) Volume 43, 277 - 284. doi:10.1016/j.foodres.2009.10.005

Monitoring Panel Performance Within and Between Sensory Experiments by Multi-Way Analysis

Rosaria Romano, Jannie S. Vestergaard, Mohsen Kompany-Zareh, Wender L.P. Bredie (2010) (Studies in Classification, Data Analysis, and Knowledge Organization), 335 - 342. doi:10.1007/978-3-642-13312-1_35

Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour

Charlotte A. Serrem, Henriëtte L. de Kock, John R. N. Taylor (2010) (International Journal of Food Science & Technology) Volume 46, 74 - 83. doi:10.1111/j.1365-2621.2010.02451.x

Objective and quantitative definitions of modified food textures based on sensory and rheological methodology

Karin Wendin, Susanne Ekman, Margareta Bülow, Olle Ekberg, Daniel Johansson, Elisabet Rothenberg, Mats Stading (2010) (Food & Nutrition Research) Volume 53. doi:10.3402/fnr.v54i0.5134
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