Recent publications:

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A comparison of two new take-away strategies and their relation to rating and ranking of extrinsic properties of dry cured ham

Tormod Næs, Erminio Monteleone, Anne Segtnan, Margrethe Hersleth (2013) (Food Quality and Preference) Volume 27, 63 - 71. doi:10.1016/j.foodqual.2012.06.001

Consumer-Based Product Profiling: Application of Partial Napping® for Sensory Characterization of Specialty Beers by Novices and Experts

Davide Giacalone, Leticia Machado Ribeiro, Michael Bom Frøst (2013) (Journal of Food Products Marketing) Volume 19, 201 - 218. doi:10.1080/10454446.2013.797946

Use of optical oxygen sensors to monitor residual oxygen in pre- and post-pasteurised bottled beer and its effect on sensory attributes and product acceptability during simulated commercial storage

A. Hempel, M.G. O'Sullivan, D.B. Papkovsky, J.P. Kerry (2013) (LWT - Food Science and Technology) Volume 50, 226 - 231. doi:10.1016/j.lwt.2012.05.026

Which dimensions of food-related lifestyle are likely to be associated with obesity in Italy?

Anna Saba, Elena Cupellaro, Marco Vassallo (2013) (Public Health Nutrition) Volume 17, 607 - 613. doi:10.1017/S1368980013000116

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.

Der Wahrnehmungs- und Beurteilungsprozess einer multisensualen Stimulation im Kontext der Produktgestaltung

Lutsch DV (2013) (ForschungsForum, Marketingwissen Band 6, Göttingen, ISBN-13: 978-3-937411-28-6).

Qualità percepita e prodotti tipici. Influenza di alcuni fattori sulla consistenza della risposta edonistica del consumatore. (Perceived quality and typical products. Influence of some factors on the consistency of the response of the hedonistic consume

Comendador FJ, Sinesio F, Vassallo M, Moneta E, Peparario M, Aguzzi A (2013) (BIOVITA Biodiversity and food-processing tools to describe the reality of Italian BIOVITA Biodiversità e agroalimentare: strumenti per descrivere la realtà italiana, 2013, 243-264. CRA-ex INRAN Project Report, ISBN 978-88-96597-02-6 (in Italian) ).

Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content

K.K. Møller, F.P. Rattray, W.L.P. Bredie, E. Høier, Y. Ardö (2013) (Journal of Dairy Science) Volume 96, 1953 - 1971. doi:10.3168/jds.2012-5524

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

Eating a Rainbow. Introducing vegetables in the first years of life in 3 European countries

Sara M. Ahern, Samantha J. Caton, Sofia Bouhlal, Helene Hausner, Annemarie Olsen, Sophie Nicklaus, Per Møller, Marion M. Hetherington (2013) (Appetite) Volume 71, 48 - 56. doi:10.1016/j.appet.2013.07.005

Flavour and stability of rye grain fractions in relation to their chemical composition

Emilia Nordlund, Raija-Liisa Heiniö, Kaarina Viljanen, Juha-Matti Pihlava, Pekka Lehtinen, Kaisa Poutanen (2013) (Food Research International) Volume 54, 48 - 56. doi:10.1016/j.foodres.2013.05.034

Interactions between plasma concentrations of folate and markers of vitamin B12 status with cognitive performance in elderly people not exposed to folic acid fortification: the Hordaland Health Study

Esmée L. Doets, Per M. Ueland, Grethe S. Tell, Stein Emil Vollset, Ottar K. Nygård, Pieter van't Veer, Lisette C. P. G. M. de Groot, Eha Nurk, Helga Refsum, A. David Smith, Simone J. P. M. Eussen (2013) (British Journal of Nutrition) Volume 111, 1085 - 1095. doi:10.1017/S000711451300336X

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:doi:10.1016/j.foodres.2013.02.018

Consumer concepts in new product development of local foods: Traditional versus novel honeys

Sandra Stolzenbach, Wender L.P. Bredie, Derek V. Byrne (2013) (Food Research International) Volume 52, 144 - 152. doi:doi:10.1016/j.foodres.2013.02.030

Existing and new approaches for the analysis of CATA data

Michael Meyners, John C. Castura, B. Thomas Carr (2013) (Food Quality and Preference) Volume 30, 309 - 319. doi:10.1016/j.foodqual.2013.06.010

Aroma–taste interactions between a model cheese aroma and five basic tastes in solution

Jun Niimi, Andrew I. Eddy, Amy R. Overington, Samuel P. Heenan, Patrick Silcock, Phil J. Bremer, Conor M. Delahunty (2013) (Food Quality and Preference) Volume 31, 1-9. doi:10.1016/j.foodqual.2013.05.017

Cheddar cheese taste can be reconstructed in solution using basic tastes

Jun Niimi, Andrew I. Eddy, Amy R. Overington, Samuel P. Heenan, Patrick Silcock, Phil J. Bremer, Conor M. Delahunty (2013) (International Dairy Journal) Volume 34, 116-124. doi:10.1016/j.idairyj.2013.08.003

(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 Grauwet, Raija-Liisa Heiniö, Fiona A. Husband, Martina Lille, Alan R. Mackie, Ann Van Loey, Kaarina Viljanen, Marc Hendrickx (2012) (Trends in Food Science & Technology) Volume 23, 28 - 38. doi:10.1016/j.tifs.2011.08.004

A model of fish consumption among young consumers

Fanney Thorsdottir, Kolbrun Sveinsdottir, Fridrik H. Jonsson, Gunnthorunn Einarsdottir, Inga Thorsdottir, Emilia Martinsdottir (2012) (Journal of Consumer Marketing) Volume 29, 4 - 12. doi:10.1108/07363761211193000

Acceptance of Nordic snack bars in children aged 8–11 years

Anna Holmer, Helene Hausner, Helene C. Reinbach, Wender L. P. Bredie, Karin Wendin (2012) (Food & Nutrition Research) Volume 56. doi:10.3402/fnr.v56i0.10484

Autonomic nervous system responses on and facial expressions to the sight, smell, and taste of liked and disliked foods

René A. de Wijk, Valesca Kooijman, Rob H.G. Verhoeven, Nancy T.E. Holthuysen, Cees de Graaf (2012) (Food Quality and Preference) Volume 26, 196 - 203. doi:10.1016/j.foodqual.2012.04.015

Children’s liking and intake of vegetables: A school-based intervention study

Annemarie Olsen, Christian Ritz, Lise W. Kraaij, Per Møller (2012) (Food Quality and Preference) Volume 23, 90 - 98. doi:10.1016/j.foodqual.2011.10.004

Communicating the benefits of wholegrain and functional grain products to European consumers

R. Shepherd, M. Dean, P. Lampila, A. Arvola, A. Saba, M. Vassallo, E. Claupein, M. Winkelmann, L. Lähteenmäki (2012) (Trends in Food Science & Technology) Volume 25, 63 - 69. doi:10.1016/j.tifs.2012.01.002

Confidence ellipses: A variation based on parametric bootstrapping applicable on Multiple Factor Analysis results for rapid graphical evaluation

Christian Dehlholm, Per B. Brockhoff, Wender L.P. Bredie (2012) (Food Quality and Preference) Volume 26, 278 - 280. doi:10.1016/j.foodqual.2012.04.010


MARINE KERGOAT, AGNÈS GIBOREAU, HUGUETTE NICOD, PAULINE FAYE, EMMANUELLE DIAZ, MARIE-AGNÈS BEETSCHEN, THIERRY MEYER (2012) (Journal of Sensory Studies) Volume 27, 232 - 246. doi:10.1111/j.1745-459X.2012.00388.x

Effect of micronisation of pre-conditioned cowpeas on cooking time and sensory properties of cooked cowpeas

Eugénie Kayitesi, Kwaku Gyebi Duodu, Amanda Minnaar, Henriette L de Kock (2012) (Journal of the Science of Food and Agriculture) Volume 93, 838 - 845. doi:10.1002/jsfa.5805

Effect of salt intensity in soup on ad libitum intake and on subsequent food choice

Dieuwerke P. Bolhuis, Catriona M.M. Lakemond, Rene A. de Wijk, Pieternel A. Luning, Cees de Graaf (2012) (Appetite) Volume 58, 48 - 55. doi:10.1016/j.appet.2011.09.001

Effect of Time and Temperature on Sensory Properties in Low-Temperature Long-Time Sous-Vide Cooking of Beef

Louise Mørch Mortensen, Michael Bom Frøst, Leif H. Skibsted, Jens Risbo (2012) (Journal of Culinary Science & Technology) Volume 10, 75 - 90. doi:10.1080/15428052.2012.651024

Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters

Brian D. Tobin, Maurice G. O'Sullivan, Ruth M. Hamill, Joseph P. Kerry (2012) (Meat Science) Volume 92, 659 - 666. doi:10.1016/j.meatsci.2012.06.017

Effect of varying salt and fat levels on the sensory quality of beef patties

Brian D. Tobin, Maurice G. O'Sullivan, Ruth M. Hamill, Joseph P. Kerry (2012) (Meat Science) Volume 91, 460 - 465. doi:10.1016/j.meatsci.2012.02.032

Effects of repeated exposure on acceptance of initially disliked and liked Nordic snack bars in 9–11 year-old children

Helene Hausner, Ditte L. Hartvig, Helene C. Reinbach, Karin Wendin, Wender L.P. Bredie (2012) (Clinical Nutrition) Volume 31, 137 - 143. doi:10.1016/j.clnu.2011.08.003

Food for patients at nutritional risk: A model of food sensory quality to promote intake

Janice Sorensen, Lotte Holm, Michael Bom Frøst, Jens Kondrup (2012) (Clinical Nutrition) Volume 31, 637 - 646. doi:10.1016/j.clnu.2012.01.004

Gender Differences in Food Choice and Dietary Intake in Modern Western Societies

Claudia Arganini, Anna Saba, Raffaella Comitato, Fabio Virgili, Aida Turrini (2012) (Public Health - Social and Behavioral Health). doi:10.5772/37886

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

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

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


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

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

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

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

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

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 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 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

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

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 role and requirements of digestible dietary carbohydrates in infants and toddlers

A Stephen, M Alles, C de Graaf, M Fleith, E Hadjilucas, E Isaacs, C Maffeis, G Zeinstra, C Matthys, A Gil (2012) (European Journal of Clinical Nutrition) Volume 66, 765 - 779. doi:10.1038/ejcn.2012.27
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