ESN members' presentations at the
3rd European Conference on Sensory and Consumer Research,
Hamburg, Germany, 7-10 September 2008
C. Adomat, W. Brewer, J. Ellert, W. Poly, B. Primmel, H. Seidel, S. Treibel
Investigations on the ideal sensory profile of an anti-aging formulation
Susanne Bølling Johansen, Margrethe Hersleth, Jorun Øyaas, Tormod Næs
The use of fuzzy clustering for segmentation in linear and ideal point preference models
P. J. Burgess, Seong Il Lim, Sung Hun Yi
Gochujang: a multi-method approach in the development of a fusion food
C. Chrea, C. Forde, S. Smyth, S. Reverseau, C. Delahunty, D. N. Cox
Perception of wine quality: A study using a binary hierarchical sorting task to elicit non-sensory properties of Australian wines
C.G. Forde, C. Chrea, C.M. Delahunty, S. Smyth, S. Reverseau, D.N. Cox
The Influence of Sensory Properties and Product Characteristics on Consumer Liking for Australian Wine
H L de Kock and A Minnaar
A Sense Of The Innovative Sensory Properties Of Indigenous Food Products From Southern Africa
C.C. Gilbert, J.C. Pfeiffer
New uses for old methods: consumer testing with children
L. Guerrero, A. Claret, M. Hersleth, W. Verbeke, C. Sulmont-Rossé, S. Zakowska-Biemans et al.
Perception of Traditional Food Products in Six European Countries Using Free Word Association
A. Hoffmann, R. Möslein, A. Scharf
Stress Ratio between Internal and External Validity in Affective Consumer Tests
A. N. Nilsen, M. Rannem, M. Hersleth, Ø. Ueland, M. Rødbotten
Food-Food Interactions of Salmon and Sauce
J.C. Pfeiffer, C.C. Gilbert
Is Napping® relevant to descriptive panellists: application and limitations in comparison with conventional profiling
Sinesio F, Paoletti F, D’Egidio MG, Moneta E, Nardo N, Peparaio M, Comendador FJ
Cooking Quality Indices or Instrumental Textural Measures of Spaghetti: Which are the Best Predictors of the Perceived Texture?
Claire Sulmont-Rosse, Yves Lefur, Géraldine Enderli, Annick Lebecque Corinne Amblard, Cécile Bord, Georges Giraud
Which Knowledge Do Consumers Living Far from Production Area Have from PDO Food Products? A Case Study on French Cheese and Wine
Oliver Tomic, Ciaran Forde, Conor Delahunty, Tormod Næs
Indices for measuring sensory panel performance in training sessions
