Recent publications:

The role of novelty detection in food memory

Léri Morin-Audebrand, Jos Mojet, Claire Chabanet, Sylvie Issanchou, Per Møller, Ep Köster, Claire Sulmont-Rossé
Acta Psychologica
Volume 139, Issue 1, January 2012, Pages 233–238
doi:/10.1016/j.actpsy.2011.10.003

(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods

Iesel Van der Plancken, Lise Verbeyst, Kristel De Vleeschouwer, Tara Grauweta, Raija-Liisa Heiniö, Fiona A. Husband, Martina Lille, Alan R. Mackie, Ann Van Loey, Kaarina Viljanen, Marc Hendrick
Trends in Food Science & Technology
Volume 23, Issue 1, January 2012, Pages 28–38
doi:10.1016/j.tifs.2011.08.004

The effect of enzymatic treatment on blackcurrant (Ribes nigrum) juice flavour and its stability

Oskar Laaksonen, Mari Sandell, Emilia Nordlund, Raija-Liisa Heiniö, Hanna-Liisa Malinen, Mari Jaakkola, Heikki Kallio
Food Chemistry
Volume 130, Issue 1, 1 January 2012, Pages 31-41
doi:10.1016/j.foodchem.2011.06.048

Use of enzymes to elucidate the factors contributing to bitterness in rye flavour

Heiniö RL, Nordlund E, Poutanen K, Buchert J
Food Research International
Volume 45, Issue 1, January 2012, Pages 31-38
doi:10.1016/j.foodres.2011.10.006

Manipulating fat content of familiar foods at test-meals does not affect intake and liking of these foods among children

Olsen A, van Belle C, Keyermann K, Meller KL
Appetite
Volume 57, Issue 3, December 2011, Pages 573-577.
DOI: 10.1016/j.appet.2011.07.007

A method to measure the effect of food appearance actors on children’s visual preferences

Kildegaard H, Olsen A, Gabrielsen G, Møller P, Thybo AK
Food Quality and Preference
Volume 22, Issue 8, December 2011, Pages 763-771.
DOI: 10.1016/j.foodqual.2011.06.009

Effect of high-pressure processing on volatile composition and odour of cherry tomato purée

Kaarina Viljanen, Martina Lille, Raija-Liisa Heiniö, Johanna Buchert
Food Chemistry
Volume 129, Issue 4, 15 December 2011, Pages 1759-1765
doi:10.1016/j.foodchem.2011.06.046

Sensory local uniqueness of Danish honeys

Stolzenbach S, Byrne DV, Bredie WLP
Food Research International
Volume 44, Issue 9, November 2011, Pages 2766-2774
DOI: 10.1016/j.foodres.2011.06.006

Physical and related sensory properties of a swallowable bolus

Loret C, Walter M, Pineau N, Peyron M.A, Hartmann C, Martin N
Physiology & Behavior Volume 104, Issue 5, 24 October 2011, Pages 855-864
doi:10.1016/j.physbeh.2011.05.014

Odor-evoked autobiographical memories: Age and gender differences along the life span

Zucco GM, Aiello L, Turuani L, Köster EPChemical Senses
First published online: September 20, 2011
doi 10.1093/ chemse/bjr089

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

Schwartz C, Chabanet C, Lange C, Issanchou S, Nicklaus S
Physiology & Behavior,
Volume 104, Issue 4, 26 September 2011, Pages 646-652
doi:10.1016/j.physbeh.2011.04.061

Comparison of sensory specific satiety and sensory specific desires to eat in children and adults

Olsen A, Ritz C, Hartvig DL, Møller P

Appetite
Volume 57, Issue 1, August 2011, Pages 6-13.
DOI: 10.1016/j.appet.2011.03.009

Consumers’ acceptance of innovations in traditional cheese. A comparative study in France and Norway

Valérie Lengard Almli, Tormod Næsa, Géraldine Enderli, Claire Sulmont-Rossé, Sylvie Issanchou, Margrethe Hersleth
Appetite, Volume 57, Issue 1, August 2011, Pages 110-120
doi:10.1016/j.appet.2011.04.009

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

Kinnear M, de Kock HL
Food Quality and Preference
Volume 22, Issue 4, June 2011, Pages 340-345
doi:10.1016/j.foodqual.2011.01.003

Enhancing the sensory quality of vegetables by decreasing some less-desired sensory properties with low-fat pork gravy

Meinert L, Frøst MB, Bejerholm C, Aaslyng MD
Journal of Culinary Science & Technology,
Volume 9, Issue 2, June 2011, 113-131.
DOI: 10.1080/15428052.2011.584496

Effect of gender on meat quality in lamb from extensive and intensive grazing systems when slaughtered at the end of the growing season

Lind V, Berg J, Eilertsen SM, Hersleth M, Eik LO
Meat Science, Volume 88, Issue 2, June 2011, Pages 305-310
doi:10.1016/j.meatsci.2011.01.008

Do Facial Reactions Add New Dimensions to Perception of Basic tastes?

Wendin K, Allesen-Holm BH and Bredie WLP.
Food Quality and Preference, Volume 22, Issue 4, June 2011, Pages 346-354
DOI: 10.1016/j.foodqual.2011.01.002, 2011

Monitoring panel performance within and between sensory experiments by multi-way analysis

Romano R, Vestergaard JS, KompanyZareh M, Bredie WLP

Book Chapter in: Classification and multivariate analysis for complex data structure, page 335-342.

Springer Verlag, Berlin Heidelber, 2011

DOI: 10.1007/978-3-642-13312-1_35

Help - easy to use pharmaceutical packaging

Raija-Liisa Heiniö
DOSIS. 2011, Vol. 27, Nr. 2, 59-62

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

Saba A, Vassallo M

International Journal of Consumer Studies,
Article first published online: 31 May 2011
DOI: 10.1111/j.1470- 6431.2011.01008.x

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

Kehlet U, Kæstel P, Hausner H, Bredie WLP, Allesen-Holm BH

African Journal of Food Science
April 2011, Vol. 5(4), 200-207.
ISSN 1996-0794 C2011 Academic Journals

Sensory comparison of commercial low and high oxygen modified atmosphere packed sirloin beef steaks

Zakrys-Walliwander PI, O’Sullivan MG, Walshe H, Allen P, Kerry JP
Meat Science, Volume 88, Issue 1, May 2011, Pages 198-202
doi: 10.1016/j.meatsci.2010.12.027

Beef stock reduction with red wine – effects of preparation method and wine characteristics

Snitkær P, Risbo J, Skibsted LH, Eneler S, Heymann H, Harmon K, Frøst MB
Food Chemistry, Volume 126, Issue 1, 1 May 2011, Pages 183-196
DOI: 10.1016/j.foodchem.2010.10.096

The 'Sense-Award' scoring system: Objective adjudication for a multi category food awards competition '

O'Sullivan, MG, O'Sullivan, MP, Kerry, JP & Byrne DV

New Food, May 2011, Vol 14, No. 2, pages 50-51

Development of a sensory test method for odor measurement in a package headspace

Reinbach HC, Allesen-Holm B, Kristoffersson L, Bredie WLP

Journal of Sensory Studies, Volume 26, Issue 2, April 2011, Pages: 118–127,

DOI: 10.1111/j.1745-459X.2011.00328.x

Rat bioassay of the protein nutritional quality of soy fortified sorghum biscuits for supplementary feeding of school-age children

Serrem CA, Oelofse A, De Kock HL, Taylor JRN
Journal of the Science of Food and Agriculture. 2011 Mar 29.
doi: 10.1002/jsfa.4389 [Epub ahead of print]

Olfactory working memory: effects of verbalization on the 2-back task

Jönsson FU, Møller P, Olsson MJ
Memory & Cognition,
Online: March 2011
DOI 10.3758/s13421-011-0080-5

Swedish consumers’ cognitive approaches to nutrition claims and health claims

Svederberg E, Wendin K
Food and Nutrition Research, 2011, Vol 55, 5929.
Published online 2011 March 23.
doi: 10.3402/fnr.v55i0.5929

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