Recent publications:

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KOLBRÚN SVEINSDÓTTIR, EMILÍA MARTINSDÓTTIR, GRETHE HYLDIG, SJÖFN SIGURGÍSLADÓTTIR (2010) (Journal of Sensory Studies) Volume 25, 294 - 314. doi:10.1111/j.1745-459X.2009.00259.x

Sensory Quality of Fresh French and Dutch Market Tomatoes: A Preference Mapping Study with Italian Consumers

Fiorella Sinesio, Maria Cammareri, Elisabetta Moneta, Brigitte Navez, Marina Peparaio, Mathilde Causse, Silvana Grandillo (2010) (Journal of Food Science) Volume 75, S55 - S67. doi:10.1111/j.1750-3841.2009.01424.x

Sensory quality of marama/sorghum composite porridges

Eugénie Kayitesi, Kwaku Gyebi Duodu, Amanda Minnaar, Henriette L de Kock (2010) (Journal of the Science of Food and Agriculture), n/a - n/a. doi:10.1002/jsfa.4061

Study of taste-active compounds in the water-soluble extract of mature Cheddar cheese

Lene T. Andersen, Ylva Ardö, Wender L.P. Bredie (2010) (International Dairy Journal) Volume 20, 528 - 536. doi:10.1016/j.idairyj.2010.02.009

Study on the influence of age, gender and familiarity with the product on the acceptance of vegetable soups

C. Michon, M.G. O’Sullivan, E. Sheehan, C.M. Delahunty, J.P. Kerry (2010) (Food Quality and Preference) Volume 21, 478 - 488. doi:10.1016/j.foodqual.2010.01.003

The effect of fibre amount, energy level and viscosity of beverages containing oat fibre supplement on perceived satiety

Marika Lyly, Nora Ohls, Liisa Lähteenmäki, Marjatta Salmenkallio-Marttila, Kirsi-Helena Liukkonen, Leila Karhunen, Kaisa Poutanen (2010) (Food & Nutrition Research) Volume 54. doi:10.3402/fnr.v54i0.2149

The effect of postmortem processing treatments on quality attributes of raw Atlantic salmon (Salmo salar) measured by sensory and instrumental methods

Eva Veiseth-Kent, Kjell I. Hildrum, Ragni Ofstad, Mia B. Rørå, Per Lea, Marit Rødbotten (2010) (Food Chemistry) Volume 121, 275 - 281. doi:10.1016/j.foodchem.2009.12.009


M.D. AASLYNG, M.B. FRØST (2010) (Journal of Sensory Studies). doi:10.1111/j.1745-459X.2010.00285.x

The impact of salt, fat and sugar levels on toddler food intake

Sofia Bouhlal, Sylvie Issanchou, Sophie Nicklaus (2010) (British Journal of Nutrition) Volume 105, 645 - 653. doi:10.1017/S0007114510003752

The importance of the recruitment method for androstenone sensitivity with respect to accurate sensory evaluation of androstenone tainted meat

K. Lunde, E. Skuterud, B. Egelandsdal, M. Font i Furnols, G.R. Nute, C. Bejerholm, A. Nilsen, Y.H. Stenstrøm, M. Hersleth (2010) (Food Quality and Preference) Volume 21, 648 - 654. doi:10.1016/j.foodqual.2010.04.002

The Morama Bean (Tylosema esculentum): A Potential Crop for Southern Africa

Jose C. Jackson, Kwaku G. Duodu, Mette Holse, Margarida D. Lima de Faria, Danie Jordaan, Walter Chingwaru, Aase Hansen, Avrelija Cencic, Martha Kandawa-Schultz, Selalelo M. Mpotokwane, Percy Chimwamurombe, Henrietta L. de Kock, Amanda Minnaar (2010) (Advances in Food and Nutrition Research), 187 - 246. doi:10.1016/B978-0-12-374468-5.00005-2


2010, 'Reviews', Perception vol. 39, no. 6, pp. 867-868 (2010) (Perception) Volume 39, 867 - 868. doi:10.1068/p3906rvw


HARALD ROHM, KLAUS DÜRRSCHMID, ANNE FORKER, DORIS JAROS (2010) (Journal of Texture Studies) Volume 41, 789 - 803. doi:10.1111/j.1745-4603.2010.00255.x

Relevance of season and nucleotide catabolism on changes in fillet quality during chilled storage of raw Atlantic salmon (Salmo salar L.)

Turid Mørkøre, Marit Rødbotten, Gjermund Vogt, Svein Olav Fjæra, Inger Ø. Kristiansen, Even Manseth (2010) (Food Chemistry) Volume 119, 1417 - 1425. doi:10.1016/j.foodchem.2009.09.022

Future applications for brewers' spent grain

Wilhelmson A,Lehtinen P, Von Weymarn N, Itävaara M, Sibakov J, Heiniö RL, Forssel P, Buchert J (2010) (New Food) Volume 12 (Issue 3), 59 - 61.

How European Consumers Define the Concept of Traditional Food: Evidence From a Survey in Six Countries

Vanhonacker F, Verbeke W, Guerrero L, Claret A, Conte M, Scalvedi L, Zakowska-Biemans S, Gutkowska K, Sulmont-Rosse C, Raude J, Granli BS, Hersleth M (2010) (Agribusiness) Volume 26, 453-476.

Spectroscopic characterization of low- and non-fat cream cheeses

Andersen C M, Frøst M B, Viereck N (2010) (International Dairy Journal) Volume 20, 32-39.

How to test the easiness to open packages?

Heiniö RL, Ström T, Järvi-Kääriäinen T, Ollila M (2010) (Proceedings of the 17th IAPRI World Conference on Packaging. Tianjin, China, 12-16 Oct. 2010, pp. 686-690).

Fregapane G, Gómez-Rico A, Desamparados Salvador M

Influence of Irrigation Management and Ripening on Virgin Olive Oil Quality and Composition. (2010) (Victor R. Preedy and Ronald Ross Watson (Eds.) Olives and Olive Oil in Health and Disease Prevention. Oxford: Academic Press, 2010, pp. 51-58).

Sensorische Analyse: Methodenüberblick und Einsatzbereiche - Teil 5: Affektive und hedonische Prüfungen

Dürrschmid K (2010) (DLG Deutsche Landwirtschafts Gesellschaft, DLG Arbeitsblätter Sensorik, 6; DLG Verlag, Frankfurt am Main).

Smagens fysiologi (bookchapter)

Møller P, Martens M, Meyer C, Bredie WLP (2010) (Astrup A, Bügel S, Dyerberg J, Stender S (red) Menneskets Ernæring, Munksgaard, Denmark, p. 255-263).

Beef palatability in the Republic of South Africa: implications for niche-marketing strategies

Thompson J, Polkinghorne R, Gee A, Motiang D, Strydom PE, Mashau M, Ng'ambi J, De Kock HL, Burrow H (2010) (Australian Centre for International Agricultural Research (ACIAR). Canberra, Australia, ISBN 9781921615900 ).

Equivalence testing: A brief review

John C. Castura (2010) (Food Quality and Preference) Volume 21, 257 - 258. doi:10.1016/j.foodqual.2009.12.002

A new research platform to contribute to the pleasure of eating and healthy food behaviors through academic and applied Food and Hospitality research

Agnès Giboreau, Hervé Fleury (2009) (Food Quality and Preference) Volume 20, 533 - 536. doi:10.1016/j.foodqual.2009.05.002

Acceptability of Milk and Soymilk Vanilla Beverages: Demographics Consumption Frequency and Sensory Aspects

B. Villegas, I. Carbonell, E. Costell (2009) (Food Science and Technology International) Volume 15, 203 - 210. doi:10.1177/1082013208105166

Analysing sensory panel performance in a proficiency test using the PanelCheck software

Oliver Tomic, Giorgio Luciano, Asgeir Nilsen, Grethe Hyldig, Kirsten Lorensen, Tormod Næs (2009) (European Food Research and Technology) Volume 230, 497 - 511. doi:10.1007/s00217-009-1185-y

Association between traditional food consumption and motives for food choice in six European countries

Zuzanna Pieniak, Wim Verbeke, Filiep Vanhonacker, Luis Guerrero, Margrethe Hersleth (2009) (Appetite) Volume 53, 101 - 108. doi:10.1016/j.appet.2009.05.019

Characterization of the Volatile Composition and Variations Between Infant Formulas and Mother’s Milk

Helene Hausner, Mia Philipsen, Thomas H. Skov, Mikael A. Petersen, Wender L. P. Bredie (2009) (Chemosensory Perception) Volume 2, 79 - 93. doi:10.1007/s12078-009-9044-6

Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork; the effect of monosaccharide addition on flavour generation

Lene Meinert, Annette Schäfer, Charlotte Bjergegaard, Margit D. Aaslyng, Wender L.P. Bredie (2009) (Meat Science) Volume 81, 419 - 425. doi:10.1016/j.meatsci.2008.08.018

Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks

P.I. Zakrys, M.G. O’Sullivan, P. Allen, J.P. Kerry (2009) (Meat Science) Volume 81, 720 - 725. doi:10.1016/j.meatsci.2008.10.024

Consumer attitudes towards enhanced flavonoid content in fruit

Piritta Lampila, Maartje van Lieshout, Bart Gremmen, Liisa Lähteenmäki (2009) (Food Research International) Volume 42, 122 - 129. doi:10.1016/j.foodres.2008.09.002


HANS HENRIK REISFELT, GORM GABRIELSEN, MARGIT DALL AASLYNG, MARIA SCHMIDT BJERRE, PER MØLLER (2009) (Journal of Sensory Studies) Volume 24, 182 - 203. doi:10.1111/j.1745-459X.2008.00202.x

Developmental changes in the acceptance of the five basic tastes in the first year of life

Camille Schwartz, Sylvie Issanchou, Sophie Nicklaus (2009) (British Journal of Nutrition) Volume 102, 1375. doi:10.1017/S0007114509990286

Different sensory aspects of a food are not remembered with equal acuity

L. Morin-Audebrand, M. Laureati, C. Sulmont-Rossé, S. Issanchou, E.P. Köster, J. Mojet (2009) (Food Quality and Preference) Volume 20, 92 - 99. doi:10.1016/j.foodqual.2007.09.003

Diversity in the determinants of food choice: A psychological perspective

E.P. Köster (2009) (Food Quality and Preference) Volume 20, 70 - 82. doi:10.1016/j.foodqual.2007.11.002

Effect of Barium Sulfate Contrast Medium on Rheology and Sensory Texture Attributes in a Model Food

O. Ekberg, M. Bülow, S. Ekman, G. Hall, M. Stading, K. Wendin (2009) (Acta Radiologica) Volume 50, 131 - 138. doi:10.1080/02841850802555638

Effects of capsaicin, green tea and CH-19 sweet pepper on appetite and energy intake in humans in negative and positive energy balance

H.C. Reinbach, A. Smeets, T. Martinussen, P. Møller, M.S. Westerterp-Plantenga (2009) (Clinical Nutrition) Volume 28, 260 - 265. doi:10.1016/j.clnu.2009.01.010

Fibre in beverages can enhance perceived satiety

Marika Lyly, Kirsi-Helena Liukkonen, Marjatta Salmenkallio-Marttila, Leila Karhunen, Kaisa Poutanen, Liisa Lähteenmäki (2009) (European Journal of Nutrition) Volume 48, 251 - 258. doi:10.1007/s00394-009-0009-y

Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities

Lene Meinert, Kaja Tikk, Meelis Tikk, Per B. Brockhoff, Wender L.P. Bredie, Charlotte Bjergegaard, Margit D. Aaslyng (2009) (Meat Science) Volume 81, 255 - 262. doi:10.1016/j.meatsci.2008.07.031

Influence of PROP taster status on the consumer acceptability of food made from tannin sorghums

Rosemary I Kobue-Lekalake, John RN Taylor, Henriëtte L de Kock (2009) (Journal of the Science of Food and Agriculture) Volume 89, 1809 - 1814. doi:10.1002/jsfa.3634

Lactic acid bacteria associated with a heat-processed pork product and sources of variation affecting chemical indices of spoilage and sensory characteristics

B.G. Laursen, D.V. Byrne, J.B. Kirkegaard, J.J. Leisner (2009) (Journal of Applied Microbiology) Volume 106, 543 - 553. doi:10.1111/j.1365-2672.2008.04045.x

Meat quality of lamb: Pre-slaughter fattening on cultivated or mountain range pastures

Vibeke Lind, Jan Berg, Lars Olav Eik, Jørgen Mølmann, Espen Haugland, Marit Jørgensen, Margrethe Hersleth (2009) (Meat Science) Volume 83, 706 - 712. doi:10.1016/j.meatsci.2009.08.008

Odour–taste interactions: A way to enhance saltiness in low-salt content solutions

G. Lawrence, C. Salles, C. Septier, J. Busch, T. Thomas-Danguin (2009) (Food Quality and Preference) Volume 20, 241 - 248. doi:10.1016/j.foodqual.2008.10.004

Perception of oral food breakdown. The concept of sensory trajectory

Francine Lenfant, Chrystel Loret, Nicolas Pineau, Christoph Hartmann, Nathalie Martin (2009) (Appetite) Volume 52, 659 - 667. doi:10.1016/j.appet.2009.03.003

Perceptual masking of boar taint in Swedish fermented sausages

Sandra Stolzenbach, Gunilla Lindahl, Kerstin Lundström, Gang Chen, Derek V. Byrne (2009) (Meat Science) Volume 81, 580 - 588. doi:10.1016/j.meatsci.2008.10.013

Phenolics compounds and temporal perception of bitterness and pungency in extra-virgin olive oils: Changes occurring throughout storage

M. Esti, M. Contini, E. Moneta, F. Sinesio (2009) (Food Chemistry) Volume 113, 1095 - 1100. doi:10.1016/j.foodchem.2008.08.076

Relationship between oral burn and temperature in chili spiced pork patties evaluated by time–intensity

H.C. Reinbach, M. Toft, P. Møller (2009) (Food Quality and Preference) Volume 20, 42 - 49. doi:10.1016/j.foodqual.2008.07.003


JANNA BITNES, ØYDIS UELAND, PER MØLLER, MAGNI MARTENS (2009) (Journal of Sensory Studies) Volume 24, 25 - 40. doi:10.1111/j.1745-459X.2008.00193.x

Salt Reduction in Foods Using Naturally Brewed Soy Sauce

Stefanie Kremer, Jozina Mojet, Ryo Shimojo (2009) (Journal of Food Science) Volume 74, S255 - S262. doi:10.1111/j.1750-3841.2009.01232.x

Sensory and Instrumental Characterization of Low-Fat and Non-Fat Cream Cheese

Thomas Janhoj, Michael Bom Frost, Jon Prinz, Richard Ipsen (2009) (International Journal of Food Properties) Volume 12, 211 - 227. doi:10.1080/10942910802252007
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