Swedish consumers’ cognitive approaches to nutrition claims and health claims
Eva Svederberg, Karin Wendin (2011) (Food & Nutrition Research) Volume 55.
doi: 10.3402/fnr.v55i0.5929
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
CONVENTIONAL AND PROBIOTIC YOGURTS DIFFER IN SENSORY PROPERTIES BUT NOT IN CONSUMERS' PREFERENCES
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
EVALUATION OF FARMED COD PRODUCTS BY A TRAINED SENSORY PANEL AND CONSUMERS IN DIFFERENT TEST SETTINGS
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
