Recent publications:

<< 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21  >>

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

Sensory characteristics of different cod products related to consumer preferences and attitudes

Kolbrún Sveinsdóttir, Emilía Martinsdóttir, Ditte Green-Petersen, Grethe Hyldig, Rian Schelvis, Conor Delahunty (2009) (Food Quality and Preference) Volume 20, 120 - 132. doi:10.1016/j.foodqual.2008.09.002

Sensory determinants of refreshing

David Labbe, Florie Gilbert, Nicolas Antille, Nathalie Martin (2009) (Food Quality and Preference) Volume 20, 100 - 109. doi:10.1016/j.foodqual.2007.09.001


S.M. YUSOP, M.G. O'SULLIVAN, J.F. KERRY, J.P. KERRY (2009) (Journal of Sensory Studies) Volume 24, 512 - 533. doi:10.1111/j.1745-459X.2009.00224.x


S.M. YUSOP, M.G. O'SULLIVAN, J.F. KERRY, J.P. KERRY (2009) (Journal of Sensory Studies) Volume 24, 269 - 289. doi:10.1111/j.1745-459X.2009.00210.x

Sensory evaluation of precooked chicken meat with mate (Ilex paraguariensis) added as antioxidant

Aline M. C. Racanicci, Bodil Helene Allesen-Holm, Leif H. Skibsted (2009) (European Food Research and Technology) Volume 229, 277 - 280. doi:10.1007/s00217-009-1052-x

Sensory shelf life determination of a processed meat product ‘rullepølse’ and microbial metabolites as potential indicators

Sandra Stolzenbach, Jørgen J. Leisner, Derek V. Byrne (2009) (Meat Science) Volume 83, 285 - 292. doi:10.1016/j.meatsci.2009.05.011


FIORELLA SINESIO, FRANCISCO JAVIER COMENDADOR, MARINA PEPARAIO, ELISABETTA MONETA (2009) (Journal of Sensory Studies) Volume 24, 554 - 580. doi: 10.1111/j.1745-459X.2009.00226.x

Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines

S. Meillon, C. Urbano, P. Schlich (2009) (Food Quality and Preference) Volume 20, 490 - 499. doi:10.1016/j.foodqual.2009.04.006


C. MICHON, M.G. O'SULLIVAN, C.M. DELAHUNTY, J.P. KERRY (2009) (Journal of Sensory Studies) Volume 24, 922 - 937. doi:10.1111/j.1745-459X.2009.00245.x

Three-Block Data Modeling by Endo- and Exo-LPLS Regression

Solve Sæbø, Magni Martens, Harald Martens (2009) (Handbook of Partial Least Squares), 359 - 379. doi:10.1007/978-3-540-32827-8_17

Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study

Luis Guerrero, Maria Dolors Guàrdia, Joan Xicola, Wim Verbeke, Filiep Vanhonacker, Sylwia Zakowska-Biemans, Marta Sajdakowska, Claire Sulmont-Rossé, Sylvie Issanchou, Michele Contel, M. Luisa Scalvedi, Britt Signe Granli, Margrethe Hersleth (2009) (Appetite) Volume 52, 345 - 354. doi:10.1016/j.appet.2008.11.008

Willingness to use functional breads. Applying the Health Belief Model across four European countries

Marco Vassallo, Anna Saba, Anne Arvola, Moira Dean, Federico Messina, Markus Winkelmann, Erika Claupein, Liisa Lähteenmäki, Richard Shepherd (2009) (Appetite) Volume 52, 452 - 460. doi:10.1016/j.appet.2008.12.008

Use of a test of perceived authenticity to trigger affective responses when testing food

Isabelle Boutrolle, Julien Delarue, Ep Köster, Delphine Aranz, Marc Danzart (2009) (Food Quality and Preference) Volume 20, 418 - 426. doi:10.1016/j.foodqual.2009.03.004

A study on texture-taste-aroma interactions: physico-chemical and cognitive mechanisms.

Tournier C, Sulmont-Rosse C, Sémon E, Vignon A, Issanchou S, Guichard E (2009) (International Dairy Journal) Volume 19, 450-458.

Development of food variety in children

Nicklaus S (2009) (Appetite) Volume 52, 253-255.

Development of olfactory ability in children: sensitivity and identification

Monnery-Patris S, Rouby C, Nicklaus S, Issanchou S (2009) (Developmental Psychobiology) Volume 51, 268-276.

Effect of fibre information on consumer willingness to pay for French baguettes

Ginon E, Loheac Y, Martin C, Combris P, Issanchou S (2009) (Food Quality and Preference) Volume 20, 343-352.

Food Choice Questionnaire (FCQ) Revisited: Suggestions for the Development of an Enhanced General Food Motivation Model

Fotopoulos C, Krystallis A, Vassallo M, Pagiaslis A (2009) (Appetite) Volume 52, 199-208.

Food choices: What do we learn from combining sensory and economic experiments?

Combris P, Bazoche P, Giraud-Heraud E, Issanchou S (2009) (Food Quality and Preference) Volume 20, 550-557.

Mass-Spectrometry Based Characterisation of Infant Whole Saliva Peptidome.

Lucchi G, Chambon C, Truntzer C, Pecqueur D, Ducoroy P, Schwartz C, Nicklaus S, Morzel M (2009) (International Journal of Peptide Research and Therapeutics) Volume 15, 177-185.

Quality of raw salmon fillet as a predictor of cooked salmon quality

Rødbotten M, Lea P, Ueland Ø (2009) (Food Quality and Preference) Volume 20, 13–23.

Sweetness and texture perception in mixed pectin gels with 30% sugar and a designed rheology

Holm K, Wendin K, Hermansson A-M (2009) (LWT – Food Science and Technology) Volume 42, 788-795.

Meat Packaging

O’Sullivan MG, Kerry JP (2009) (CH 13, In Handbook of Meat Processing. Ed: Professor Fidel Toldrá. John Wiley & Sons, Chichester, West Sussex, UK, 211-230).

A sensory description of boar taint and the effects of crude and dried chicory roots (Cichorium intybus L.) and inulin feeding in male and female pork

Derek V. Byrne, Stig M. Thamsborg, Laurits L. Hansen (2008) (Meat Science) Volume 79, 252 - 269. doi:10.1016/j.meatsci.2007.09.009

Best–worst scaling: An introduction and initial comparison with monadic rating for preference elicitation with food products

Sara R. Jaeger, Anne S. Jørgensen, Margit D. Aaslyng, Wender L.P. Bredie (2008) (Food Quality and Preference) Volume 19, 579 - 588. doi:10.1016/j.foodqual.2008.03.002

Colour and viscosity of milk and soybean vanilla beverages. Instrumental and sensory measurements

Beatriz Villegas, Inmaculada Carbonell, Elvira Costell (2008) (Journal of the Science of Food and Agriculture) Volume 88, 397 - 403. doi:10.1002/jsfa.3099

Differential transfer of dietary flavour compounds into human breast milk

Helene Hausner, Wender L.P. Bredie, Christian Mølgaard, Mikael Agerlin Petersen, Per Møller (2008) (Physiology & Behavior) Volume 95, 118 - 124. doi:10.1016/j.physbeh.2008.05.007
<< 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21  >>