See, Feel, Taste: The Influence of Receptacle Colour and Weight on the Evaluation of Flavoured Carbonated Beverages
Line Mielby, Qian Wang, Sidsel Jensen, Anne Bertelsen, Ulla Kidmose, Charles Spence, Derek Byrne (2018) (Foods) Volume 7, 119.
doi:https://doi.org/10.3390/foods7080119
Right Sizing: Sensory-Based Product Design Is a Promising Strategy to Nudge Consumers toward Healthier Portions
David Labbe, Lisa R. Fries, Aurore Ferrage, Francine Lenfant, Nicolas Godinot, Nathalie Martin (2018) (Nutrients) Volume 10, 1544.
doi:10.3390/nu10101544
Fairness-Based Tasks for Assessing Children’s Perceptions of Food Quantities and Associations with Portion Selection
Aurore Ferrage, Lisa R. Fries, Nicolas Godinot, David Labbe, Nathalie Martin (2018) (Nutrients) Volume 10, 453.
doi:10.3390/nu10040453
Vegetable Education Program Positively Affects Factors Associated With Vegetable Consumption Among Australian Primary (Elementary) Schoolchildren
Astrid A.M. Poelman, Maeva Cochet-Broch, David N. Cox, Darren Vogrig (2018) (Journal of Nutrition Education and Behavior) Volume 51, 492-497.e1.
doi:https://doi.org/10.1016/j.jneb.2018.11.002
Sweetness but not sourness enhancement increases acceptance of cucumber and green capsicum purees in children
V.L. van Stokkom, A.A.M. Poelman, C. de Graaf, O. van Kooten, M. Stieger (2018) (Appetite) Volume 131, 100-107.
doi:https://doi.org/10.1016/j.appet.2018.08.034
Influence of saliva on individual in-mouth aroma release from raw cabbage (Brassica oleracea var. capitata f. rubra L.) and links to perception
Damian Frank, Udayasika Piyasiri, Nicholas Archer, Jenifer Jenifer, Ingrid Appelqvist (2018) (Heliyon) Volume 4, e01045.
doi:https://doi.org/10.1016/j.heliyon.2018.e01045
Expression of the candidate fat taste receptors in human fungiform papillae and the association with fat taste function
Dongli Liu, Andrew Costanzo, Margaret D. M. Evans, Nicholas S. Archer, Caryl Nowson, Konsta Duesing, Russell Keast (2018) (British Journal of Nutrition) Volume 120, 64-73.
doi:https://doi.org/10.1017/S0007114518001265
Enhancing wheat muffin aroma through addition of germinated and fermented Australian sweet lupin (Lupinus angustifolius L.) and soybean (Glycine max L.) flour
Kornelia, T. Kaczmarska, Maria V. Chandra-Hioe, Damian Frank, Jayashree Arcot (2018) (LWT) Volume 96, 205-214.
doi:https://doi.org/10.1016/j.lwt.2018.05.034
What’s in a name? The effect of congruent and incongruent product names on liking and emotions when consuming beer or non-alcoholic beer in a bar
Ana Patricia Silva, Gerry Jager, Hans-Peter Voss, Hannelize van Zyl, Tim Hogg, Manuela Pintado, Cees de Graaf (2017) (Food Quality and Preference) Volume 55, 58 - 66.
doi:10.1016/j.foodqual.2016.08.008
Providing choice and/or variety during a meal: Impact on vegetable liking and intake
Odile Parizel, Hélène Labouré, Agnès Marsset-Baglieri, Gilles Fromentin, Claire Sulmont-Rossé (2017) (Appetite) Volume 108, 391 - 398.
doi:10.1016/j.appet.2016.10.027
Is portion size selection associated with expected satiation, perceived healthfulness or expected tastiness? A case study on pizza using a photograph-based computer task
D. Labbe, A. Rytz, N. Godinot, A. Ferrage, N. Martin (2017) (Appetite) Volume 108, 311 - 316.
doi:http://dx.doi.org/10.1016/j.appet.2016.10.012
This apple is too ugly for me!
Ilona E. de Hooge, Marije Oostindjer, Jessica Aschemann-Witzel, Anne Normann, Simone Mueller Loose, Valérie Lengard Almli (2017) (Food Quality and Preference) Volume 56, 80 - 92.
doi:http://dx.doi.org/10.1016/j.foodqual.2016.09.012
Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee
Ida Steen, Sandra S. Waehrens, Mikael A. Petersen, Morten Münchow, Wender L.P. Bredie (2017) (Food Chemistry) Volume 219, 61 - 68.
doi:http://dx.doi.org/10.1016/j.foodchem.2016.09.113
A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies
Daniele Asioli, Paula Varela, Margrethe Hersleth, Valerie Lengard Almli, Nina Veflen Olsen, Tormod Næs (2017) (Food Quality and Preference) Volume 56, 266 - 273.
doi: http://dx.doi.org/10.1016/j.foodqual.2016.03.015
Future directions in sensory and consumer science: Four perspectives and audience voting
S.R. Jaeger, J. Hort, C. Porcherot, G. Ares, S. Pecore, H.J.H. MacFie (2017) (Food Quality and Preference) Volume 56, 301 - 309.
doi:http://dx.doi.org/10.1016/j.foodqual.2016.03.006
Recalled taste intensity, liking and habitual intake of commonly consumed foods
Marilyn C. Cornelis, Michael G. Tordoff, Ahmed El-Sohemy, Rob M. van Dam (2017) (Appetite) Volume 109, 182 - 189.
doi:10.1016/j.appet.2016.11.036
Does eating good-tasting food influence body weight?
Michael G. Tordoff, Jordan A. Pearson, Hillary T. Ellis, Rachel L. Poole (2017) (Physiology & Behavior) Volume 170, 27 - 31.
doi:10.1016/j.physbeh.2016.12.013
“Welcome on board”: Overall liking and just-about-right ratings of airplane meals in three different consumption contexts-laboratory, re-created airplane, and actual airplane
Nancy T. E. Holthuysen, Milou N. Vrijhof, René A. de Wijk, Stefanie Kremer (2017) (Journal of Sensory Studies), e12254.
doi:10.1111/joss.12254
Integration of the sensory experience and post-ingestive measures for understanding food satisfaction. A case study on sucrose replacement by Stevia rebaudiana and addition of beta glucan in fruit drinks
Barbara V. Andersen, Line H. Mielby, Ida Viemose, Wender L.P. Bredie, Grethe Hyldig (2017) (Food Quality and Preference) Volume 58, 76 - 84.
doi:http://dx.doi.org/10.1016/j.foodqual.2017.01.005
Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel
Joachim J. Schouteten, Xavier Gellynck, Ilse De Bourdeaudhuij, Benedikt Sas, Wender L.P. Bredie, Federico J.A. Perez-Cueto, Hans De Steur (2017) (Food Research International) Volume 93, 33 - 42.
doi: 10.1016/j.foodres.2016.12.015
Food shopping, sensory determinants of food choice and meal preparation by visually impaired people. Obstacles and expectations in daily food experiences
Eliza Kostyra, Sylwia Żakowska-Biemans, Katarzyna Śniegocka, Anna Piotrowska (2017) (Appetite) Volume 113, 14 - 22.
doi: http://dx.doi.org/10.1016/j.appet.2017.02.008
Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines
Jing Liu, Nils Arneborg, Torben B Toldam-Andersen, Mikael A Petersen, Wender LP Bredie (2017) (Journal of the Science of Food and Agriculture).
doi:10.1002/jsfa.8218
Development of novel tools to measure food neophobia in children
Marie Damsbo-Svendsen, Michael Bom Frøst, Annemarie Olsen (2017) (Appetite) Volume 113, 255 - 263.
doi:10.1016/j.appet.2017.02.035
A review of instruments developed to measure food neophobia
Marie Damsbo-Svendsen, Michael Bom Frøst, Annemarie Olsen (2017) (Appetite).
doi:10.1016/j.appet.2017.02.032
Exploring influences on food choice in a large population sample: The Italian Taste project
E. Monteleone, S. Spinelli, C. Dinnella, I. Endrizzi, M. Laureati, E. Pagliarini, F. Sinesio, F. Gasperi, L. Torri, E. Aprea, L.I. Bailetti, A. Bendini, A. Braghieri, C. Cattaneo, D. Cliceri, N. Condelli, M.C. Cravero, A. Del Caro, R. Di Monaco, S. Drago, (2017) (Food Quality and Preference) Volume 59, 123 - 140.
doi:http://dx.doi.org/10.1016/j.foodqual.2017.02.013
FGF21 Is a Sugar-Induced Hormone Associated with Sweet Intake and Preference in Humans
Susanna Søberg, Camilla H. Sandholt, Naja Z. Jespersen, Ulla Toft, Anja L. Madsen, Stephanie von Holstein-Rathlou, Trisha J. Grevengoed, Karl B. Christensen, Wender L.P. Bredie, Matthew J. Potthoff, Thomas P.J. Solomon, Camilla Scheele, Allan Linneberg, (2017) (Cell Metabolism) Volume 25, 1045 - 1053.e6.
doi:http://dx.doi.org/10.1016/j.cmet.2017.04.009
Do rye product structure, product perceptions and oral processing modulate satiety?
Saara Pentikäinen, Nesli Sozer, Johanna Närväinen, Kirsi Sipilä, Syed Ariful Alam, Raija-Liisa Heiniö, Jussi Paananen, Kaisa Poutanen, Marjukka Kolehmainen (2017) (Food Quality and Preference) Volume 60, 178 - 187.
doi: https://doi.org/10.1016/j.foodqual.2017.04.011
Does a familiarization step influence results from a TCATA task?
Sara R. Jaeger, Michelle K. Beresford, Denise C. Hunter, Florencia Alcaire, John C. Castura, Gastón Ares (2017) (Food Quality and Preference) Volume 55, 91 - 97.
doi:10.1016/j.foodqual.2016.09.001
Biochemical and sensory characteristics of the cricket and mealworm fractions from supercritical carbon dioxide extraction and air classification
Mika H. Sipponen, Outi E. Mäkinen, Katariina Rommi, Raija-Liisa Heiniö, Ulla Holopainen-Mantila, Sanna Hokkanen, Terhi K. Hakala, Emilia Nordlund (2017) (European Food Research and Technology).
doi:10.1007/s00217-017-2931-1
Using food comfortability to compare food's sensory characteristics expectations of elderly people with or without oral health problems
Mathilde Vandenberghe-Descamps, Claire Sulmont-Rossé, Chantal Septier, Gilles Feron, Hélène Labouré (2017) (Journal of Texture Studies) Volume 48, 280 - 287.
doi:https://doi.org/10.1111/jtxs.12250
Cayenne pepper in a meal: Effect of oral heat on feelings of appetite, sensory specific desires and well-being
B.V. Andersen, D.V. Byrne, W.L.P. Bredie, P. Møller (2017) (Food Quality and Preference) Volume 60, 1 - 8.
doi:10.1016/j.foodqual.2017.03.007
Rapid sensory profiling and hedonic rating of whole grain sorghum-cowpea composite biscuits by low income consumers
Koya AP Dovi, Constance Chiremba, John RN Taylor, Henriëtta L de Kock (2017) (Journal of the Science of Food and Agriculture).
doi:10.1002/jsfa.8536
Impact of different forage types on the volatile and sensory properties of bovine milk.
Faulkner, H., O’Sullivan, M.G., Kerry J.P and Kilcawley, K.N. (2017) (Journal of Dairy Science) Volume 101, 1034-1047.
doi:10.3168/jds.2017-13141
Sensory capabilities of young, middle aged and elderly Irish assessors to identify beef steaks of varying texture.
Conroy, P., O’Sullivan, M.G, Hamill R.H. and Kerry J.P. (2017) (Meat Science) Volume 132, 125-130.
doi:10.1016/j.meatsci.2017.05.020
Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding.
Fellendorf, S., O’Sullivan, M.G. and Kerry J.P. (2017) (Food Science & Nutrition) Volume 5, 273-284.
doi:doi.org/10.1002/fsn3.390
Hedonic and descriptive sensory evaluation of instant and fresh coffee products.
Stokes, C., O’Sullivan, M. G., and Kerry, J. P. (2017) (European Food Research and Technology) Volume 243, 331-340.
doi: 10.1007/s00217-016-2747-4
Effect of a grazing period prior to finishing on a high concentrate diet on meat quality from bulls and steers.
Moran, L., O’Sullivan, M.G., Kerry, J.P., Picard, B., McGee, M., O’Riordan, E.G. and Moloney, A.P. (2017) (Meat Science) Volume 125, 76-83.
doi:10.1016/j.meatsci.2016.11.021
Growth paths for suckler bulls slaughtered at 19 months of age: a meat quality perspective.
Moran, L., O’Sullivan, M.G., Kerry, J.P., McGee, M., McMenamin, K., O’Riordan, E.G. and Moloney, A.P. (2017) (Advances in Animal Biosciences) Volume 8, 60-63.
doi:10.1017/S2040470017001728
A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry. (ISBN: 978-0-08-100352-7)
Maurice O’Sullivan (2017) (Woodhead Publishing Ltd., United Kingdom).
URL: https://www.elsevier.com/books
Cheese Flavour Development and Sensory Characteristics.
Kilcawley, K.N. and O’Sullivan, M. G. (2017) (Global Cheesemaking Technology: Cheese Quality and Characteristics. Eds. Photis Papademas and Thomas Bintsis, Chichester, John Wiley & Sons Ltd. ISBN: 978-1-119-04615-8).
URL: http://eu.wiley.com/WileyCDA/WileyTitle/productCd-1119046157.html
Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese.
O’Callaghan, T., Mannion, D.T., Hennessy, D., McAuliffe, S., O’Sullivan, M.G., Leeuwebdaal, N., Beresford, T.P., Dillon, P., Kilcawley, K.N., Sheehan, D.J., Ross, P. and Stanton, C. (2017) (Journal of Dairy Science) Volume 100, 6053-6073.
doi:10.3168/jds.2016-12508
Aroma characteristics of lupin and soybean after germination and effect of fermentation on lupin aroma
Kornelia T. Kaczmarska, Maria V. Chandra-Hioe, Damian Frank, Jayashree Arcot (2017) (LWT) Volume 87, 225-233.
doi:https://doi.org/10.1016/j.lwt.2017.08.080
Effect of marbling on volatile generation, oral breakdown and in mouth flavor release of grilled beef
Damian Frank, Kornelia Kaczmarska, Janet Paterson, Udayasika Piyasiri, Robyn Warner (2017) (Meat Science) Volume 133, 61-68.
doi:https://doi.org/10.1016/j.meatsci.2017.06.006
Effect of whey protein phase volume on the tribology, rheology and sensory properties of fat-free stirred yoghurts
Saara Laiho, Roderick P.W. Williams, Astrid Poelman, Ingrid Appelqvist, Amy Logan (2017) (Food Hydrocolloids) Volume 67, 166-177.
doi:https://doi.org/10.1016/j.foodhyd.2017.01.017
VERTICAL: A Sensory Education Program for Australian Primary Schools to Promote Children's Vegetable Consumption
Astrid A.M. Poelman, Maeva Cochet-Broch, David N. Cox, Darren Vogrig (2017) (Journal of Nutrition Education and Behavior) Volume 49, 527-528.e1.
doi:https://doi.org/10.1016/j.jneb.2017.04.001
