Texture Memory in Foods: An Implicit Learning Experiment
Mojet J, Köster EP (2002) (Appetite) Volume 38 (Issue 2), 110-117.
Texture of semi-solids; sensory and instrumental measurements on vanilla custard desserts
de Wijk RA, van Gemert LJ, Terpstra MEJ, Wilkinson CL (2003) (Food Quality and Preference) Volume 14 (Issue 4), 35-317.
The antioxidative activity of plant extract in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis
Nissen L R, Byrne D V, Bertelsen G, Skibsted L H (2004) (Meat Science) Volume 68, 485-495.
The Application of Two Free-Choice Profile Methods to Investigate the Sensory Characteristics of Chocolate
McEwan J A, Colwill J S, Thomson D M H (1989) (Journal of Sensory Studies) Volume 3, 271-286.
The appropriateness of ready meals for dinner
Prim M, Gustafsson I-B, Hall G (2007) (Journal of Foodservice) Volume 18, 238-250.
The dynamic sensory evaluation of bitterness and pungency in virgin olive oil
Sinesio F, Moneta E, Esti M (2005) (Food Quality and Preference) Volume 16, 557-564.
The effect of barrel treatment on the sensory perception of Norwegian aquavit
Sivertsen H, Figenschou E, Nicolaysen F, Risvik E (1998) (Journal of Wine Research) Volume 9, 185-192.
The effect of different prefreezing treatments on the structure of strawberries before and after jam making
Suutarinen J, Honkapää K, Heiniö R-L, Autio K, Mokkila M (2000) (Lebensmittel-Wissenschaft und -Technologie) Volume 33, 181-201.
The effect of drinking milk, water or cola on the perception of subsequent basic tastes
Ahn N, Bom Frøst M, Wolf Frandsen L, Dijksterhuis GB, Martens M (2002) (Journal of Sensory Studies) Volume 17, 571-581.
The effect of fat levels and guar gum addition in mayonnaise-type emulsions on the sensory perception of smoke-curing flavour and salty taste
Kostyra E, Baryłko-Pikielna N (2007) (Food Quality and Preference) Volume 18 (Issue 6), 872-879.
The effect of modified atmosphere packaging on the quality of Honeoye and Korona strawberries
Nielsen T, Leufvén A (2008) (Food Chemistry) Volume 107 (Issue 3), 1053-1063.
The Effect of Nonlinear Distortion on the Perceived Quality of Music and Speech Signals
Tan CT, Moore BCJ, Zacharov N (2003) (Journal of the Audio Engineering Society) Volume 51 (Issue 11), 1012-1031.
The effect of oral and product temperature on the perception of flavor and texture attributes of semi-solids
Engelen L, de Wijk RA, Prinz JF, Janssen AM, Weenen H, Bosman F (2003) (Appetite) Volume 41, 273-281.
The effect of oral and product temperature on the perception of temperature in liquids and semi-solids
Engelen L, de Wijk RA, Prinz JF, van der Bilt A, Jansen A, Bosman F (2002) (European Journal of Oral Science) Volume 110 (Issue 6), 412-416.
The effect of package leakage on the shelf-life of modified atmosphere packed minced meat steaks and its detection
Eilamo M, Ahvenainen R, Hurme E, Heiniö R-L, Mattila-Sandholm T (1995) (Lebensmittel-Wissenschaft und Technologie) Volume 28, 62-71.
The effect of sample exposure time on the time intensity response to NaCl solutions
Matuszewska I, Barylko-Pikielna N (1995) (Food Quality and Preference) Volume 6, 43-48.
The effect of stage of ripening and packaging on volatile content and flavour of dry sausage
Viallon C, Berdagué J L, Montel M C, Talon R, Martin J F, Kondjoyan N, Denoyer C (1996) (Food Research International) Volume 29, 667-674.
The effect of temperature on sensory quality, chemical composition and growth of carrots (Dacus carota L.). II: Constant diurnal temperatures under different seasonal light regimes
Rosenfeld H J, Samuelsen R T, Lea P (1998) (The Journal of Horticultural Science & Biotechnology) Volume 73, 578-588.
The effect on the final sensory profile by addition of flavour precursors to green coffee beans
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The Effects of captive Bolt and Electrical Stunning, and Restraining Methods on Broiler Meat Quality
Lambooij E, Pieterse C, Hillebrand SJW, Dijksterhuis GB (1999) (Poultry Science) Volume 78, 600-607.
The functional properties of the proteins, texture and the sensory characteristics of frozen sea bream fillets (Sparus aurata) from different farming systems
Orban E, Sinesio F, Paoletti F (1997) (Lebensmittel-Wissenschaft und Technology) Volume 30, 214-217.
The Green Piggery Initiative: market and society driven changes in pork production
DeGreef K H, Bonneau M, Dransfield E, Horst H S, Klont R E, Oude Lansink A G J M, Rainelli P, Surry Y, Veenendaal P J J (2000) (51st Annual Meeting of The European Association of animal Production. The Hague), 02-20.
The Importance of Brand Label in Food Choice
McEwan J A, Colwill J S (1992) (CCFRA Technical Memorandum) Volume 641.
The influence of early experience with vanillin on food preference later in life
Haller R, Rummel C, Henneberg S, Pollmer U, Köster EP (1999) (Chemical Senses) Volume 24, 465–467.
The influence of modified atmosphere packaging on the quality of selected ready-to-eat foods
Ahvenainen R, Skyttä E, Kivikataja R-L (1990) (Lebensmittel-Wissenschaft und Technologie) Volume 23, 139-148.
The influence of olfactory concept on the probability of detecting sub-and perithreshold components in a mixture of odorants
Bult JHF; Schifferstein, HNJ; Roozen JP; Voragen AGJ; Kroeze JHA (2001) (Chemical Senses) Volume 26, 459-469.
The influence of packaging materials on the sensory quality of potatoes
Rosenfeld H J, Sundell H A (1991) (Packaging) Volume 62 (Issue 688), 19-21.
The influence of some key ingredients on the sensory characteristics of mayonnaise
Åström A (1998) (European Food & Drink Review) Volume Spring, 45-48.
The influence of the sensory quality of pork on consumer preference
Aaslyng M D, Oksama M, Olsen E V, Bejerholm C, Baltzer M, Andersen G, Bredie W-L-P, Byrne DV, Gabrielsen G (2007) (Meat Science) Volume 76, 61-73.
The lactic acid bacteria, the food chain and their regulation
Wessels S, Axelsson L, Bech Hansen E, de Vuyst L, Laulund S, Lähteenmäki L, Lindgren S, Mollet B, Salminen S, von Wright A (2004) (Trends in Food Science and Technology) Volume 15, 498-505.
The origin of off-odours in packaged rucola (Eruca sativa)
Nielsen T, Bergström B, Borch E (2008) (Food Chemistry) Volume 110 (Issue 1), 96-105.
The Perception of Risk associated with food related hazards and perceived reliability of sources of information
Rosati S, Saba A (2004) (International Journal of Science and Technology) Volume 39, 1-10.
The psychology of food choice: some often encountered fallacies
Köster EP (2003) (Food Quality and Preference) Volume 14, 359-373 .
The relation between saliva flow after different stimulations and the perception of flavor and texture attributes in custard desserts
Engelen L, de Wijk RA, Prinz JF, Bosman F (2003) (Physiology and Behavior) Volume 78 (Issue 1), 165-169.
The relationship between chewing activity and food bolus properties obtained from different meat textures
MIOCHE L, BOURDIOL P, MONIER S, MARTIN J F (2002) (Food Qual Prefer) Volume 13, 583-588.
The relationships between consumer liking,sensory and chemical attributes of Vitis vinifera L. cv. Pinotage wines elaborated with different Oenococcus oeni starter cultures
Malherbe S, Menichelli E, du Toit M, Tredoux A, Muller N, Næs T, Nieuwoudt HH (2013) (Journal of the Science of Food and Agriculture Volume) Volume 93 (Issue 11), 2829-2840.
The relevance of initial hedonic judgements in the prediction of subtle food choices
Lévy CM, Köster EP (1999) (Food Quality and Preference) Volume 10, 185 - 200.
The reliability of naive assessors in sensory evaluation visualized by pragmatical multivariate analysis
O'Sullivan M G, Martens H, Boberg Baech S, Kristensen L, Martens M (2002) (Journal of Food Quality) Volume 25, 395-408.
The Repertory Grid Method and Preference Mapping in Market Research: A Case Study on Chocolate Confectionery
McEwan J A, Thomson D M H (1989) (Food Quality and Preference) Volume 1, 59-68.
The role of “collative properties” in the development of preference during exposure to an orange drink
Lévy C M, MacRae A, Köster E P (2002) (Appetite) Volume 39, 246.
The role of alfa-amylase in oral texture perception
de Wijk RA, Prinz JF, Engelen L, Weenen H (2004) (Physiology and Behavior) Volume 83, 81-91.
The role of attitudes, intentions and habit in predicting actual consumption of fat-containing foods in Italy
Saba A, Vassallo M, Turrini A (2000) (European Journal of Clinical Nutrition) Volume 54, 540-545.
The role of intra-oral manipulation in the perception of sensory attributes
de Wijk RA, Prinz JF, & Engelen L (2003) (Appetite) Volume 40 (Issue 1), 1-7.
The role of the bite force in hardness perception in various texture contexts
Mioche L, Peyron M A, Culioli J (1992) (38th Meat International Congress of Meat Sciences and Technology. France).
The senses linking mind and matter
Martens M, Martens H (2008) (Mind & Matter) Volume 6 (Issue 1), 51-86.
The Sensory Assessment of Thirst-Quenching
McEwan J A, Colwill J S (1996) (Food Quality and Preference) Volume 7, 101-112.
The Sensory Characteristics of Cheddar Cheese and Their Relationship with Acceptability
McEwan J A, Moore J D, Colwill J S (1989) (Journal of the Society of Dairy Technology) Volume 42, 112-117.
The Sensory Determination of Equi-Sweet Concentrations of Certain Sweeteners
Tunaley A, Thomson D M H, McEwan J A (1987) (Chemical Senses) Volume 12, 206.
The sensory perception of flavor release as a function of texture and time: A time intensity study using flavored gels
Paalsgard E, Dijksterhuis G (2000) (Journal of Sensory Studies) Volume 15, 347-59.
The sensory perception of flavour release as a function of texture and time: a time intensity study using flavoured gels
Pålsgård E, Dijksterhuis GB (2000) (J. Sensory Studies) Volume 15, 347-359.
