General image and attribute perceptions of traditional food in six European countries
Valérie Lengard Almli, Wim Verbeke, Filiep Vanhonacker, Tormod Næs, Margrethe Hersleth (2011) (Food Quality and Preference) Volume 22, 129 - 138.
doi:10.1016/j.foodqual.2010.08.008
Genetic Variation of an Odorant Receptor OR7D4 and Sensory Perception of Cooked Meat Containing Androstenone
Kathrine Lunde, Bjørg Egelandsdal, Ellen Skuterud, Joel D. Mainland, Tor Lea, Margrethe Hersleth, Hiroaki Matsunami (2012) (PLoS ONE) Volume 7, e35259.
doi:10.1371/journal.pone.0035259
High-pressure-based hurdle strategy to extend the shelf-life of fresh chicken breast fillets
J.M. Rodríguez-Calleja, M.C. Cruz-Romero, M.G. O’Sullivan, M.L. García-López, J.P. Kerry (2012) (Food Control) Volume 25, 516 - 524.
doi:10.1016/j.foodcont.2011.11.014
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
Impact of product information and repeated exposure on consumer liking, sensory perception and concept associations of local apple juice
Sandra Stolzenbach, Wender L.P. Bredie, Rune H.B. Christensen, Derek V. Byrne (2013) (Food Research International) Volume 52, 91 - 98.
doi:10.1016/j.foodres.2013.02.018
Impact of refreshing perception on mood, cognitive performance and brain oscillations: An exploratory study
D. Labbe, N. Martin, J. Le Coutre, J. Hudry (2011) (Food Quality and Preference) Volume 22, 92 - 100.
doi:10.1016/j.foodqual.2010.08.002
Impact of the arousal potential of uncommon drinks on the repeated exposure effect
Claire Sulmont-Rossé, Claire Chabanet, Sylvie Issanchou, E.P. Köster (2008) (Food Quality and Preference) Volume 19, 412 - 420.
doi:10.1016/j.foodqual.2007.12.003
Incidental and Intentional Flavor Memory in Young and Older Subjects
P. Moller, J. Mojet, E. P. Koster (2007) (Chemical Senses) Volume 32, 557 - 567.
doi:10.1093/chemse/bjm026
Incidental learning and memory for food varied in sweet taste in children
M. Laureati, E. Pagliarini, J. Mojet, E.P. Köster (2011) (Food Quality and Preference) Volume 22, 264 - 270.
doi:10.1016/j.foodqual.2010.11.002
Food memory and its relation with age and liking: An incidental learning experiment with children, young and elderly people
M. Laureati, L. Morin-Audebrand, E. Pagliarini, C. Sulmont-Rossé, E.P. Köster, J. Mojet (2008) (Appetite) Volume 51, 273 - 282.
doi:10.1016/j.appet.2008.02.019
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
Influence of sorghum grain type on wort physico-chemical and sensory quality in a whole-grain and commercial enzyme mashing process
Adeoluwa I. Adetunji, Sandile Khoza, Henriëtte L. de Kock, John R. N. Taylor (2013) (Journal of the Institute of Brewing), n/a - n/a.
doi:10.1002/jib.76
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
Integration of extruded linseed into dairy sheep diets: Effects on milk composition and quality and sensorial properties of Pecorino cheese
L. Mughetti, F. Sinesio, G. Acuti, C. Antonini, E. Moneta, M. Peparaio, M. Trabalza-Marinucci (2012) (Animal Feed Science and Technology) Volume 178, 27 - 39.
doi:10.1016/j.anifeedsci.2012.09.005
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
INULIN MILK BEVERAGES: SENSORY DIFFERENCES IN THICKNESS AND CREAMINESS USING R-INDEX ANALYSIS OF THE RANKING DATA
BEATRIZ VILLEGAS, INMACULADA CARBONELL, ELVIRA COSTELL (2007) (Journal of Sensory Studies) Volume 22, 377 - 393.
doi:10.1111/j.1745-459X.2007.00111.x
Investigating physicochemical, volatile and sensory parameters playing a positive or a negative role on tomato liking
Paola Piombino, Fiorella Sinesio, Elisabetta Moneta, Maria Cammareri, Alessandro Genovese, Maria Tiziana Lisanti, Maria Rita Mogno, Marina Peparaio, Pasquale Termolino, Luigi Moio, Silvana Grandillo (2013) (Food Research International) Volume 50, 409 - 419.
doi:10.1016/j.foodres.2012.10.033
Investigation of bias of hedonic scores when co-eliciting product attribute information using CATA questions
Sara R. Jaeger, Davide Giacalone, Christina M. Roigard, Benedicte Pineau, Leticia Vidal, Ana Giménez, Michael B. Frøst, Gaston Ares (2013) (Food Quality and Preference) Volume 30, 242 - 249.
doi:10.1016/j.foodqual.2013.06.001
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
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
Lamb meat — Importance of origin and grazing system for Italian and Norwegian consumers
Margrethe Hersleth, Tormod Næs, Marit Rødbotten, Vibeke Lind, Erminio Monteleone (2012) (Meat Science) Volume 90, 899 - 907.
doi:10.1016/j.meatsci.2011.11.030
Links between maternal feeding practices and children’s eating difficulties. Validation of French tools
Natalie Rigal, Claire Chabanet, Sylvie Issanchou, Sandrine Monnery-Patris (2012) (Appetite) Volume 58, 629 - 637.
doi:10.1016/j.appet.2011.12.016
Long-term frozen storage of wheat bread and dough – Effect of time, temperature and fibre on sensory quality, microstructure and state of water
J. Eckardt, C. Öhgren, A. Alp, S. Ekman, A. Åström, G. Chen, J. Swenson, D. Johansson, M. Langton (2013) (Journal of Cereal Science) Volume 57, 125 - 133.
doi:10.1016/j.jcs.2012.10.007
Manipulating fat content of familiar foods at test-meals does not affect intake and liking of these foods among children
Annemarie Olsen, Christopher van Belle, Karol Meyermann, Kathleen L. Keller (2011) (Appetite) Volume 57, 573 - 577.
doi:10.1016/j.appet.2011.07.007
MEASURING CHILDREN'S FOOD PREFERENCES: USING PICTURES IN A COMPUTERIZED CONJOINT ANALYSIS
A. OLSEN, H. KILDEGAARD, G. GABRIELSEN, A.K. THYBO, P. MØLLER (2012) (Journal of Sensory Studies) Volume 27, 264 - 276.
doi:10.1111/j.1745-459X.2012.00391.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
Mere exposure and flavour–flavour learning increase 2–3year-old children’s acceptance of a novel vegetable
Helene Hausner, Annemarie Olsen, Per Møller (2012) (Appetite) Volume 58, 1152 - 1159.
doi:10.1016/j.appet.2012.03.009
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
Motivation for choice and healthiness perception of calorie-reduced dairy products. A cross-cultural study
Susanne Bølling Johansen, Tormod Næs, Margrethe Hersleth (2011) (Appetite) Volume 56, 15 - 24.
doi:10.1016/j.appet.2010.11.137
Multi-way models for sensory profiling data
Rasmus Bro, El Mostafa Qannari, Henk A. L. Kiers, Tormod Næs, Michael Bom Frøst (2007) (Journal of Chemometrics) Volume 22, 36 - 45.
doi:10.1002/cem.1097
Nutritional quality and antioxidant activity of marama–sorghum composite flours and porridges
Eugénie Kayitesi, Henriette L. de Kock, Amanda Minnaar, Kwaku Gyebi Duodu (2012) (Food Chemistry) Volume 131, 837 - 842.
doi:10.1016/j.foodchem.2011.09.055
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
Objective and quantitative definitions of modified food textures based on sensory and rheological methodology
Karin Wendin, Susanne Ekman, Margareta Bülow, Olle Ekberg, Daniel Johansson, Elisabet Rothenberg, Mats Stading (2010) (Food & Nutrition Research) Volume 53.
doi:10.3402/fnr.v54i0.5134
Odor-Evoked Autobiographical Memories: Age and Gender Differences Along the Life Span
G. M. Zucco, L. Aiello, L. Turuani, E. Koster (2011) (Chemical Senses) Volume 37, 179 - 189.
doi:10.1093/chemse/bjr089
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
Olfactory working memory: effects of verbalization on the 2-back task
Fredrik U. Jönsson, Per Møller, Mats J. Olsson (2011) (Memory & Cognition) Volume 39, 1023 - 1032.
doi:10.3758/s13421-011-0080-5
One technology does not fit all: Profiling consumers of tender and tenderised beef steaks
Valérie L. Almli, Lynn Van Wezemael, Wim Verbeke, Øydis Ueland (2013) (Meat Science) Volume 93, 361 - 370.
doi:10.1016/j.meatsci.2012.10.002
Optimising acceptability of new prebiotic low-fat milk beverages
B. Villegas, A. Tárrega, I. Carbonell, E. Costell (2010) (Food Quality and Preference) Volume 21, 234 - 242.
doi:10.1016/j.foodqual.2009.03.001
Packaging Off-flavour Detection Ability of Two Food Simulants
Gunnar Forsgren, María Lorente Lamas, María José Sánchez Climent (2011) (Packaging Technology and Science) Volume 24, 401 - 417.
doi:10.1002/pts.948
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
Perception of traditional food products in six European regions using free word association
Luis Guerrero, Anna Claret, Wim Verbeke, Geraldine Enderli, Sylwia Zakowska-Biemans, Filiep Vanhonacker, Sylvie Issanchou, Marta Sajdakowska, Britt Signe Granli, Luisa Scalvedi, Michele Contel, Margrethe Hersleth (2010) (Food Quality and Preference) Volume 21, 225 - 233.
doi:10.1016/j.foodqual.2009.06.003
Perceptive maps of dishes varying in glutamate content with professional and naive subjects
F. Sinesio, M. Peparaio, E. Moneta, F.J. Comendador (2010) (Food Quality and Preference) Volume 21, 1034 - 1041.
doi:10.1016/j.foodqual.2010.06.002
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
Performance indices in descriptive sensory analysis – A complimentary screening tool for assessor and panel performance
Oliver Tomic, Ciaran Forde, Conor Delahunty, Tormod Næs (2013) (Food Quality and Preference) Volume 28, 122 - 133.
doi:10.1016/j.foodqual.2012.06.012
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
Physical and related sensory properties of a swallowable bolus
C. Loret, M. Walter, N. Pineau, M.A. Peyron, C. Hartmann, N. Martin (2011) (Physiology & Behavior) Volume 104, 855 - 864.
doi:10.1016/j.physbeh.2011.05.014
Policies to promote healthy eating in Europe: a structured review of policies and their effectiveness
Sara Capacci, Mario Mazzocchi, Bhavani Shankar, José Brambila Macias, Wim Verbeke, Federico JA Pérez-Cueto, Agnieszka Kozio?-Kozakowska, Beata Piórecka, Barbara Niedzwiedzka, Dina D'Addesa, Anna Saba, Aida Turrini, Jessica Aschemann-Witzel, Tino Bech-L (2012) (Nutrition Reviews) Volume 70, 188 - 200.
doi:10.1111/j.1753-4887.2011.00442.x
Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images
S.M.B. Johansen, J.L. Laugesen, T. Janhøj, R.H. Ipsen, M.B. Frøst (2008) (Food Quality and Preference) Volume 19, 232 - 246.
doi:10.1016/j.foodqual.2007.03.006