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
Prediction of the identity of fats and oils by their fatty acid, triacylglycerol and volatile compositions using PLS-DA
S.M. van Ruth, B. Villegas, W. Akkermans, M. Rozijn, H. van der Kamp, A. Koot (2010) (Food Chemistry) Volume 118, 948 - 955.
doi:10.1016/j.foodchem.2008.10.047
Predictors of parental perceptions and concerns about child weight
Kathleen L. Keller, Annemarie Olsen, Laura Kuilema, Karol Meyermann, Christopher van Belle (2013) (Appetite) Volume 62, 96 - 102.
doi:10.1016/j.appet.2012.11.016
Preference mapping of salmon–sauce combinations: The influence of temporal properties
Morten T. Paulsen, Tormod Næs, Øydis Ueland, Elling-Olav Rukke, Margrethe Hersleth (2013) (Food Quality and Preference) Volume 27, 120 - 127.
doi:10.1016/j.foodqual.2012.09.010
Profiling European traditional food consumers
Filiep Vanhonacker, Valérie Lengard, Margrethe Hersleth, Wim Verbeke (2010) (British Food Journal) Volume 112, 871 - 886.
doi:10.1108/00070701011067479
Projective Mapping for interpreting wine aroma differences as perceived by naïve and experienced assessors
Luisa Torri, Caterina Dinnella, Annamaria Recchia, Tormod Naes, Hely Tuorila, Erminio Monteleone (2013) (Food Quality and Preference) Volume 29, 6 - 15.
doi:10.1016/j.foodqual.2013.01.006
Psychographic measures and sensory consumer tests: When emotional experience and feeling-based judgments account for preferences
M. Kergoat, A. Giboreau, H. Nicod, P. Faye, E. Diaz, M.A. Beetschen, N. Gerritsen, T. Meyer (2010) (Food Quality and Preference) Volume 21, 178 - 187.
doi:10.1016/j.foodqual.2009.06.006
Qualitative data analysis for an exploratory sensory study of grechetto wine
Marco Esti, Ricardo L. González Airola, Elisabetta Moneta, Marina Paperaio, Fiorella Sinesio (2010) (Analytica Chimica Acta) Volume 660, 63 - 67.
doi:10.1016/j.aca.2009.10.014
Quality assessment of baby food made of different pre-processed organic raw materials under industrial processing conditions
Kathrin Seidel, Johannes Kahl, Flavio Paoletti, Ines Birlouez, Nicolaas Busscher, Ursula Kretzschmar, Marjo Särkkä-Tirkkonen, Randi Seljåsen, Fiorella Sinesio, Torfinn Torp, Irene Baiamonte (2013) (Journal of Food Science and Technology) Volume 52, 803 - 812.
doi:10.1007/s13197-013-1109-5
Rapid descriptive sensory methods – Comparison of Free Multiple Sorting, Partial Napping, Napping, Flash Profiling and conventional profiling
Christian Dehlholm, Per B. Brockhoff, Lene Meinert, Margit D. Aaslyng, Wender L.P. Bredie (2012) (Food Quality and Preference) Volume 26, 267 - 277.
doi:10.1016/j.foodqual.2012.02.012
Rat bioassay of the protein nutritional quality of soy-fortified sorghum biscuits for supplementary feeding of school-age children
Charlotte A Serrem, Henriëtte L de Kock, André Oelofse, John RN Taylor (2011) (Journal of the Science of Food and Agriculture) Volume 91, 1814 - 1821.
doi:10.1002/jsfa.4389
Relating physico-chemical properties of frozen green peas ( Pisum sativum L.) to sensory quality
Kathleen M Nleya, Amanda Minnaar, Henriëtte L de Kock (2013) (Journal of the Science of Food and Agriculture) Volume 94, 857 - 865.
doi:10.1002/jsfa.6315
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
Relationship of pungency and leading flavour attributes in model food matrices – temporal aspects
E. Kostyra, N. Bary?ko-Pikielna, U. D?browska (2010) (Food Quality and Preference) Volume 21, 197 - 206.
doi:10.1016/j.foodqual.2009.03.007
RELIABILITY OF SENSORY ASSESSORS: ISSUES OF COMPLEXITY
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
RELIABILITY OF SENSORY ASSESSORS: ISSUES OF RETENTION AND LEARNING
JANNA BITNES, ØYDIS UELAND, PER MØLLER, MAGNI MARTENS (2008) (Journal of Sensory Studies) Volume 23, 852 - 870.
doi:10.1111/j.1745-459X.2008.00191.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
Same–Different Reaction Times to Odors: Some Unexpected Findings
Per Møller, Egon Peter Köster, Nienke Dijkman, René de Wijk, Jos Mojet (2012) (Chemosensory Perception) Volume 5, 158 - 171.
doi:10.1007/s12078-012-9124-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 and rheological characterization of acidified milk drinks
Thomas Janhøj, Michael Bom Frøst, Richard Ipsen (2008) (Food Hydrocolloids) Volume 22, 798 - 806.
doi:10.1016/j.foodhyd.2007.03.006
SENSORY ATTRIBUTES OF HADDOCK BALLS AFFECTED BY ADDED FISH PROTEIN ISOLATE AND FROZEN STORAGE
GHOLAM REZA SHAVIKLO, SIGURJON ARASON, GUDJON THORKELSSON, KOLBRUN SVEINSDOTTIR, EMILIA MARTINSDOTTIR (2010) (Journal of Sensory Studies) Volume 25, 316 - 331.
doi:10.1111/j.1745-459X.2009.00260.x
SENSORY CHARACTERISTICS OF DIFFERENT COD PRODUCTS
KOLBRÚN SVEINSDÓTTIR, EMILÍA MARTINSDÓTTIR, GRETHE HYLDIG, SJÖFN SIGURGÍSLADÓTTIR (2010) (Journal of Sensory Studies) Volume 25, 294 - 314.
doi:10.1111/j.1745-459X.2009.00259.x
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 comparison of commercial low and high oxygen modified atmosphere packed sirloin beef steaks
P.I. Zakrys-Waliwander, M.G. O'Sullivan, H. Walsh, P. Allen, J.P. Kerry (2011) (Meat Science) Volume 88, 198 - 202.
doi:10.1016/j.meatsci.2010.12.027
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
SENSORY EVALUATION OF CHINESE-STYLE MARINATED CHICKEN BY CHINESE AND EUROPEAN NAÏVE ASSESSORS
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
SENSORY EVALUATION OF INDIAN-STYLE MARINATED CHICKEN BY MALAYSIAN AND EUROPEAN NAÏVE ASSESSORS
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 functionality of extra-virgin olive oil in vegetable foods assessed by Temporal Dominance of Sensations and Descriptive Analysis
Caterina Dinnella, Camilla Masi, Gianpaolo Zoboli, Erminio Monteleone (2012) (Food Quality and Preference) Volume 26, 141 - 150.
doi:10.1016/j.foodqual.2012.04.013
Sensory local uniqueness of Danish honeys
Sandra Stolzenbach, Derek V. Byrne, Wender L.P. Bredie (2011) (Food Research International) Volume 44, 2766 - 2774.
doi:10.1016/j.foodres.2011.06.006
Sensory perception and understanding of food uniqueness: From the traditional to the novel
Sara Favalli, Thomas Skov, Derek V. Byrne (2013) (Food Research International) Volume 50, 176 - 188.
doi:10.1016/j.foodres.2012.10.007
Sensory perception of salmon and culinary sauces – An interdisciplinary approach
Morten T. Paulsen, Øydis Ueland, Asgeir N. Nilsen, Åsa Öström, Margrethe Hersleth (2012) (Food Quality and Preference) Volume 23, 99 - 109.
doi:10.1016/j.foodqual.2011.09.004
Sensory profiles of cooked grains from wheat species and varieties
G. Starr, W.L.P. Bredie, Å.S. Hansen (2013) (Journal of Cereal Science) Volume 57, 295 - 303.
doi:10.1016/j.jcs.2012.11.014
Sensory profiling of textural properties of meat from dairy cows exposed to a compensatory finishing strategy
Margrethe Therkildsen, Sandra Stolzenbach, Derek V. Byrne (2011) (Meat Science) Volume 87, 73 - 80.
doi: 10.1016/j.meatsci.2010.09.005
Sensory properties of Danish municipal drinking water as a function of chemical composition
Helle Marcussen, Wender L.P. Bredie, Sandra Stolzenbach, Walter Brüsch, Peter E. Holm, Hans Chr. B. Hansen (2013) (Food Research International) Volume 54, 389 - 396.
doi:10.1016/j.foodres.2013.07.017
Sensory Quality of Fresh French and Dutch Market Tomatoes: A Preference Mapping Study with Italian Consumers
Fiorella Sinesio, Maria Cammareri, Elisabetta Moneta, Brigitte Navez, Marina Peparaio, Mathilde Causse, Silvana Grandillo (2010) (Journal of Food Science) Volume 75, S55 - S67.
doi:10.1111/j.1750-3841.2009.01424.x
Sensory quality of marama/sorghum composite porridges
Eugénie Kayitesi, Kwaku Gyebi Duodu, Amanda Minnaar, Henriette L de Kock (2010) (Journal of the Science of Food and Agriculture), n/a - n/a.
doi:10.1002/jsfa.4061
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
Serving styles of raw snack vegetables. What do children want?
Annemarie Olsen, Christian Ritz, Lisbet Kramer, Per Møller (2012) (Appetite) Volume 59, 556 - 562.
doi:10.1016/j.appet.2012.07.002
Study of taste-active compounds in the water-soluble extract of mature Cheddar cheese
Lene T. Andersen, Ylva Ardö, Wender L.P. Bredie (2010) (International Dairy Journal) Volume 20, 528 - 536.
doi:10.1016/j.idairyj.2010.02.009
Study on the influence of age, gender and familiarity with the product on the acceptance of vegetable soups
C. Michon, M.G. O’Sullivan, E. Sheehan, C.M. Delahunty, J.P. Kerry (2010) (Food Quality and Preference) Volume 21, 478 - 488.
doi:10.1016/j.foodqual.2010.01.003
Swedish consumers’ cognitive approaches to nutrition claims and health claims
Eva Svederberg, Karin Wendin (2011) (Food & Nutrition Research) Volume 55.
doi: 10.3402/fnr.v55i0.5929
TASTE PERCEPTION OF UMAMI-RICH DISHES IN ITALIAN CULINARY TRADITION
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
Taste Perception with Age: Generic or Specific Losses in Threshold Sensitivity to the Five Basic Tastes?
J. Mojet (2001) (Chemical Senses) Volume 26, 845 - 860.
doi:10.1093/chemse/26.7.845
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
THE EFFECT OF BASIC TASTE SOLUTIONS AND SELECTED VEGETABLE ACCOMPANIMENTS ON THE SENSORY PROPERTIES OF PORK
M.D. AASLYNG, M.B. FRØST (2008) (Journal of Sensory Studies) Volume 23, 720 - 742.
doi:10.1111/j.1745-459X.2008.00182.x
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 (2012) (Food Chemistry) Volume 130, 31 - 41.
doi:10.1016/j.foodchem.2011.06.048
The effect of extrusion conditions on mechanical-sound and sensory evaluation of rye expanded snack
Mayyawadee Saeleaw, Klaus Dürrschmid, Gerhard Schleining (2012) (Journal of Food Engineering) Volume 110, 532 - 540.
doi:10.1016/j.jfoodeng.2012.01.002
The effect of fibre amount, energy level and viscosity of beverages containing oat fibre supplement on perceived satiety
Marika Lyly, Nora Ohls, Liisa Lähteenmäki, Marjatta Salmenkallio-Marttila, Kirsi-Helena Liukkonen, Leila Karhunen, Kaisa Poutanen (2010) (Food & Nutrition Research) Volume 54.
doi:10.3402/fnr.v54i0.2149
