| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparison of categorical beliefs about foods in children and young adults
|
Oakes, Michael E.
|
|
2007
|
|
5 |
p. 713-719
7 p.
|
artikel
|
| 2 |
Acquisition of liking for spinach products
|
Bingham, A.
|
|
2005
|
|
5 |
p. 461-469
9 p.
|
artikel
|
| 3 |
Aims & Scope & Editorial Board
|
|
|
2009
|
|
5 |
p. IFC-
1 p.
|
artikel
|
| 4 |
Aims & Scope & Editorial Board
|
|
|
2010
|
|
5 |
p. IFC-
1 p.
|
artikel
|
| 5 |
Aims & Scope & Editorial Board
|
|
|
2007
|
|
5 |
p. IFC-
1 p.
|
artikel
|
| 6 |
Aims & Scope & Editorial Board
|
|
|
2006
|
|
5 |
p. CO2-
1 p.
|
artikel
|
| 7 |
Aims & Scope & Editorial Board
|
|
|
2008
|
|
5 |
p. IFC-
1 p.
|
artikel
|
| 8 |
Aims & Scope & Editorial Board
|
|
|
2011
|
|
5 |
p. IFC-
1 p.
|
artikel
|
| 9 |
Analysing the contribution of orally perceived attributes to the flavor of wine
|
Zamora, Marı́a Clara
|
|
2002
|
|
5 |
p. 275-283
9 p.
|
artikel
|
| 10 |
Are ethical consumption and charitable giving substitutes or not? Insights into consumers’ coffee choice
|
Langen, Nina
|
|
2011
|
|
5 |
p. 412-421
10 p.
|
artikel
|
| 11 |
Art on the plate: Effect of balance and color on attractiveness of, willingness to try and liking for food
|
Zellner, Debra A.
|
|
2010
|
|
5 |
p. 575-578
4 p.
|
artikel
|
| 12 |
Awareness of foodborne pathogens among US consumers
|
Lin, Chung-Tung Jordan
|
|
2005
|
|
5 |
p. 401-412
12 p.
|
artikel
|
| 13 |
Beauty or beast: Does stereotypical thinking about foods contribute to overeating?
|
Oakes, Michael E.
|
|
2005
|
|
5 |
p. 447-454
8 p.
|
artikel
|
| 14 |
Book review
|
|
|
1998
|
|
5 |
p. 377-
1 p.
|
artikel
|
| 15 |
Brining of cod fillets: influence on sensory properties and consumers liking
|
Esaiassen, Margrethe
|
|
2004
|
|
5 |
p. 421-428
8 p.
|
artikel
|
| 16 |
British consumers preferred fatness levels in beef: Surveys from 1955, 1982 and 2002
|
Ngapo, T.M.
|
|
2006
|
|
5 |
p. 412-417
6 p.
|
artikel
|
| 17 |
Calendar
|
|
|
2009
|
|
5 |
p. I-
1 p.
|
artikel
|
| 18 |
Calendar
|
|
|
2010
|
|
5 |
p. I-
1 p.
|
artikel
|
| 19 |
Calendar
|
|
|
2002
|
|
5 |
p. I-II
nvt p.
|
artikel
|
| 20 |
Calendar
|
|
|
2007
|
|
5 |
p. I-
1 p.
|
artikel
|
| 21 |
Calendar
|
|
|
2006
|
|
5 |
p. I-
1 p.
|
artikel
|
| 22 |
Calendar
|
|
|
2005
|
|
5 |
p. I-II
nvt p.
|
artikel
|
| 23 |
Calendar
|
|
|
2008
|
|
5 |
p. I-
1 p.
|
artikel
|
| 24 |
Calendar
|
|
|
2011
|
|
5 |
p. I-
1 p.
|
artikel
|
| 25 |
Calender
|
|
|
2004
|
|
5 |
p. I-II
nvt p.
|
artikel
|
| 26 |
Comparing two image research instruments: The Q-sort method versus the Likert attitude questionnaire
|
ten Klooster, Peter M.
|
|
2008
|
|
5 |
p. 511-518
8 p.
|
artikel
|
| 27 |
Comparison of acceptance of snack chips containing cornmeal, wheat flour and cowpea meal by US and West African consumers
|
Ward, C.D.W
|
|
1998
|
|
5 |
p. 327-332
6 p.
|
artikel
|
| 28 |
Comparison of d′ estimates produced by three versions of a duo-trio test for discriminating tomato juices with varying salt concentrations: The effects of the number and position of the reference stimulus
|
Kim, Min-A
|
|
2010
|
|
5 |
p. 504-511
8 p.
|
artikel
|
| 29 |
Comparison of the triangle and a self-defined two alternative forced choice test
|
McClure, Scott
|
|
2010
|
|
5 |
p. 547-552
6 p.
|
artikel
|
| 30 |
Conditioning specific positive states to unfamiliar flavours influences flavour liking
|
Kuenzel, Johanna
|
|
2011
|
|
5 |
p. 397-403
7 p.
|
artikel
|
| 31 |
Consumer attitude towards store brands
|
Guerrero, L
|
|
2000
|
|
5 |
p. 387-395
9 p.
|
artikel
|
| 32 |
Consumer choice of broiler meat: The effects of country of origin and production methods
|
Pouta, E.
|
|
2010
|
|
5 |
p. 539-546
8 p.
|
artikel
|
| 33 |
Consumer confidence in the safety of food in Canada and the Netherlands: The validation of a generic framework
|
de Jonge, Janneke
|
|
2008
|
|
5 |
p. 439-451
13 p.
|
artikel
|
| 34 |
Consumer freshness perceptions of breads, biscuits and cakes
|
Heenan, Samuel P.
|
|
2009
|
|
5 |
p. 380-390
11 p.
|
artikel
|
| 35 |
Consumer perceptions of pork in Denmark, Norway and Sweden
|
Bryhni, E.A
|
|
2002
|
|
5 |
p. 257-266
10 p.
|
artikel
|
| 36 |
Consumer perceptions of traceability: A cross-national comparison of the associated benefits
|
van Rijswijk, Wendy
|
|
2008
|
|
5 |
p. 452-464
13 p.
|
artikel
|
| 37 |
Consumer preference for retail fat spreads: an olive oil based product compared with market dominant brands
|
Bower, John A
|
|
1998
|
|
5 |
p. 367-376
10 p.
|
artikel
|
| 38 |
Consumer preferences for additional ethical attributes of organic food
|
Zander, Katrin
|
|
2010
|
|
5 |
p. 495-503
9 p.
|
artikel
|
| 39 |
Consumer preferences for fresh and aged apples: a cross-cultural comparison
|
Jaeger, Sara R
|
|
1998
|
|
5 |
p. 355-366
12 p.
|
artikel
|
| 40 |
Consumer purchase probability of dry fermented lamb sausages
|
Helgesen, Hilde
|
|
1998
|
|
5 |
p. 295-301
7 p.
|
artikel
|
| 41 |
Consumers’ acceptability and actual choice. An exploratory research on cured ham in Spain
|
Resano, H.
|
|
2009
|
|
5 |
p. 391-398
8 p.
|
artikel
|
| 42 |
Consumer selection of steaks as influenced by information and price index
|
Dransfield, Eric
|
|
1998
|
|
5 |
p. 321-326
6 p.
|
artikel
|
| 43 |
Consumer’s purchasing intention for lamb meat affected by country of origin, feeding system and meat price: A conjoint study in Spain, France and United Kingdom
|
Font i Furnols, M.
|
|
2011
|
|
5 |
p. 443-451
9 p.
|
artikel
|
| 44 |
Correlation between visual and instrumental colour measurements of orange juice dilutions: effect of the background
|
Meléndez-Martínez, Antonio J.
|
|
2005
|
|
5 |
p. 471-478
8 p.
|
artikel
|
| 45 |
Cross-category innovativeness as a source of new product ideas: Consumers’ perceptions of over-the-counter pharmacological beverages
|
Bogue, Joe
|
|
2009
|
|
5 |
p. 363-371
9 p.
|
artikel
|
| 46 |
Cultural influences in the origins of food likings and dislikes
|
Cervellon, Marie-Cécile
|
|
2005
|
|
5 |
p. 455-460
6 p.
|
artikel
|
| 47 |
Decision strategies for the A Not-A, 2AFC and 2AFC-reminder tasks: Empirical tests
|
Hautus, Michael J.
|
|
2011
|
|
5 |
p. 433-442
10 p.
|
artikel
|
| 48 |
Derived attributes as mediators between categorization and acceptance of a new functional drink
|
Huotilainen, A.
|
|
2006
|
|
5 |
p. 328-336
9 p.
|
artikel
|
| 49 |
Editorial
|
MacFie, Hal
|
|
2007
|
|
5 |
p. 709-710
2 p.
|
artikel
|
| 50 |
Editorial
|
MacFie, H.J.H.
|
|
2006
|
|
5 |
p. 313-314
2 p.
|
artikel
|
| 51 |
Editorial Board
|
|
|
2002
|
|
5 |
p. IFC-
1 p.
|
artikel
|
| 52 |
Editorial board
|
|
|
2005
|
|
5 |
p. IFC-
1 p.
|
artikel
|
| 53 |
Editorial board
|
|
|
2004
|
|
5 |
p. IFC-
1 p.
|
artikel
|
| 54 |
Effect of fibre information on consumer willingness to pay for French baguettes
|
Ginon, E.
|
|
2009
|
|
5 |
p. 343-352
10 p.
|
artikel
|
| 55 |
Effect of meal accompaniments on the acceptability of a walnut oil-enriched mayonnaise with and without a health claim
|
Miele, N.A.
|
|
2010
|
|
5 |
p. 470-477
8 p.
|
artikel
|
| 56 |
Effect of product formula, information and consumer characteristics on the acceptance of a new snack food
|
Tuorila, Hely
|
|
1998
|
|
5 |
p. 313-320
8 p.
|
artikel
|
| 57 |
Effect of pulsed delivery and bouillon base on saltiness and bitterness perceptions of salt delivery profiles partially substituted with KCl
|
Morris, Cecile
|
|
2010
|
|
5 |
p. 489-494
6 p.
|
artikel
|
| 58 |
Effects of ‘energy’ drinks on mood and mental performance: critical methodology
|
Smit, Hendrik J.
|
|
2002
|
|
5 |
p. 317-326
10 p.
|
artikel
|
| 59 |
Effects of extreme anchors and interior label spacing on labeled affective magnitude scales
|
Cardello, Armand
|
|
2008
|
|
5 |
p. 473-480
8 p.
|
artikel
|
| 60 |
Effects of prolonged storage on the sensory quality and consumer acceptance of sous vide meat-based recipe dishes
|
Armstrong, Gillian A
|
|
2000
|
|
5 |
p. 377-385
9 p.
|
artikel
|
| 61 |
Effects of red clover silage and RN genotype on sensory quality of prolonged frozen stored pork (M. Longissimus dorsi)
|
Jonsäll, A.
|
|
2000
|
|
5 |
p. 371-376
6 p.
|
artikel
|
| 62 |
Erratum
|
|
|
1998
|
|
5 |
p. 379-
1 p.
|
artikel
|
| 63 |
Erratum to “Effect of contextual factors on liking for wine—use of robust design methodology” [Food Quality and Preference 14 (7) (2003) 615–622 (2003)]☆
|
Hersleth, M.
|
|
2004
|
|
5 |
p. 499-
1 p.
|
artikel
|
| 64 |
Evaluation of an International Ring Trial for Sensory Profiling of Hard Cheese 1 Contributions from: F. Bérodier, Comité Interprofessionnel du Gruyère de Comté, Avenue de la Résistance, BP 26, 39800 Poligny, France. P. Lavanchy, Station Fédérale de Recherches Laitières, Schwarzenburgstrasse 161, CH-3097 Liebefeld, Switzerland. P. C. Lorenzen, Federal Dairy Research Centre, Institute for Chemistry and Physics, PO Box 60 69, D-24121 Kiel, Germany. D. D. Muir, Hannah Research Institute, Ayr, KA6 5HL, Scotland, UK. R. G. Nielsen, Biotechnological Institute, Holbergsvej 10, DK-6000 Kolding, Denmark. H. K. Sivertsen, Norwegian Food Research Institute (MATFORSK), Osloveien 1, N-1430 Ås, Norway. M. Zannoni, Consorzio Formaggio Parmigiano Reggiano, Via Kennedy 18, 42100 Reggio Emilia, Italy. 1
|
Hunter, E.Anthony
|
|
1998
|
|
5 |
p. 343-354
12 p.
|
artikel
|
| 65 |
Evaluation of the Labeled Hedonic Scale under different experimental conditions
|
Lim, Juyun
|
|
2010
|
|
5 |
p. 521-530
10 p.
|
artikel
|
| 66 |
Expertise and memory for beers and beer olfactory compounds
|
Valentin, Dominique
|
|
2007
|
|
5 |
p. 776-785
10 p.
|
artikel
|
| 67 |
Exploring the nature of wine expertise: what underlies wine experts' olfactory recognition memory advantage?
|
Parr, Wendy V
|
|
2004
|
|
5 |
p. 411-420
10 p.
|
artikel
|
| 68 |
External validity of the food values scale
|
Lusk, Jayson L.
|
|
2011
|
|
5 |
p. 452-462
11 p.
|
artikel
|
| 69 |
Food neophobia levels of Lebanese and American college students
|
Olabi, Ammar
|
|
2009
|
|
5 |
p. 353-362
10 p.
|
artikel
|
| 70 |
Food quality and preference acknowledgement of reviewers in 2006
|
|
|
2007
|
|
5 |
p. 711-712
2 p.
|
artikel
|
| 71 |
Food Quality and Preference Awards
|
|
|
2011
|
|
5 |
p. 395-
1 p.
|
artikel
|
| 72 |
Gender specific preferences and attitudes towards meat
|
Kubberød, Elin
|
|
2002
|
|
5 |
p. 285-294
10 p.
|
artikel
|
| 73 |
Handling replications in discrimination tests
|
Bruun Brockhoff, Per
|
|
1998
|
|
5 |
p. 303-312
10 p.
|
artikel
|
| 74 |
Health advertising to promote fruit and vegetable intake: Application of health-related motive segmentation
|
Geeroms, Nele
|
|
2008
|
|
5 |
p. 481-497
17 p.
|
artikel
|
| 75 |
Highlight of important product characteristics for consumers. Comparison of three sensory descriptive methods performed by consumers
|
Veinand, Bénédicte
|
|
2011
|
|
5 |
p. 474-485
12 p.
|
artikel
|
| 76 |
How descriptive food names bias sensory perceptions in restaurants
|
Wansink, Brian
|
|
2005
|
|
5 |
p. 393-400
8 p.
|
artikel
|
| 77 |
How innovativeness relates to social representation of new foods and to the willingness to try and use such foods
|
Huotilainen, A.
|
|
2006
|
|
5 |
p. 353-361
9 p.
|
artikel
|
| 78 |
Improving means-end-chain studies by using a ranking method to construct hierarchical value maps
|
Leppard, P
|
|
2004
|
|
5 |
p. 489-497
9 p.
|
artikel
|
| 79 |
Influence of purchase place and consumption frequency over quality wine preferences
|
Martínez-Carrasco Martínez, Laura
|
|
2006
|
|
5 |
p. 315-327
13 p.
|
artikel
|
| 80 |
Internal versus external preference analysis: An exploratory study on end-user evaluation
|
van Kleef, Ellen
|
|
2006
|
|
5 |
p. 387-399
13 p.
|
artikel
|
| 81 |
Investigation of the influence of age, gender and consumption habits on the liking of jam-filled cakes
|
Michon, C.
|
|
2010
|
|
5 |
p. 553-561
9 p.
|
artikel
|
| 82 |
Irish consumer acceptance of a hypothetical second-generation GM yogurt product
|
O’Connor, Elaine
|
|
2006
|
|
5 |
p. 400-411
12 p.
|
artikel
|
| 83 |
Liking and consumption of high-fiber snacks in preschool-age children
|
Kranz, Sibylle
|
|
2011
|
|
5 |
p. 486-489
4 p.
|
artikel
|
| 84 |
Mapping consumer preference for the sensory and packaging attributes of Cheddar cheese
|
Murray, J.M
|
|
2000
|
|
5 |
p. 419-435
17 p.
|
artikel
|
| 85 |
Mapping determinants of purchase intent of concentrated yogurt (Labneh) by conjoint analysis
|
Haddad, Yasmine
|
|
2007
|
|
5 |
p. 795-802
8 p.
|
artikel
|
| 86 |
Measurement of saliva volume in the mouth of members of a trained sensory panel using a beetroot (Beta vulgaris) extract
|
Müller, Katrina
|
|
2010
|
|
5 |
p. 569-574
6 p.
|
artikel
|
| 87 |
Measurement of the reliability of sensory panel performances
|
Latreille, Julie
|
|
2006
|
|
5 |
p. 369-375
7 p.
|
artikel
|
| 88 |
Measuring perceptions of quality in food products: the case of red wine
|
Verdú Jover, Antonio J
|
|
2004
|
|
5 |
p. 453-469
17 p.
|
artikel
|
| 89 |
Modification of the bitterness of caffeine
|
Keast, Russell S.J.
|
|
2008
|
|
5 |
p. 465-472
8 p.
|
artikel
|
| 90 |
Motivating instructions increases children’s sensory sensitivity
|
Liem, D.G.
|
|
2010
|
|
5 |
p. 531-538
8 p.
|
artikel
|
| 91 |
Number of consumers necessary for shelf life estimations based on survival analysis statistics
|
Hough, Guillermo
|
|
2007
|
|
5 |
p. 771-775
5 p.
|
artikel
|
| 92 |
Odour and flavour perception in flavoured model systems: Influence of sodium chloride, umami compounds and serving temperature
|
Ventanas, Sonia
|
|
2010
|
|
5 |
p. 453-462
10 p.
|
artikel
|
| 93 |
Odour liking physiological indices: a correlation of sensory and electrophysiological responses to odour
|
Owen, C.M
|
|
2002
|
|
5 |
p. 307-316
10 p.
|
artikel
|
| 94 |
Olive oil flavoured by the essential oils of Mentha × piperita and Thymus mastichina L.
|
Moldão-Martins, Margarida
|
|
2004
|
|
5 |
p. 447-452
6 p.
|
artikel
|
| 95 |
Optimal nested cross-over designs in sensory analysis
|
Périnel, Emmanuel
|
|
2004
|
|
5 |
p. 439-446
8 p.
|
artikel
|
| 96 |
Overcoming the issues in the sensory description of hot served food with a complex texture. Application of QDA®, flash profiling and projective mapping using panels with different degrees of training
|
Albert, A.
|
|
2011
|
|
5 |
p. 463-473
11 p.
|
artikel
|
| 97 |
Particle size distribution in the food bolus after mastication of natural foods
|
Jalabert-Malbos, Marie-Laure
|
|
2007
|
|
5 |
p. 803-812
10 p.
|
artikel
|
| 98 |
Perceived risk and risk reduction strategies in the choice of beef by Irish consumers
|
McCarthy, Mary
|
|
2005
|
|
5 |
p. 435-445
11 p.
|
artikel
|
| 99 |
Perception of flavour in standardised fruit pulps with additions of acids or sugars
|
Marsh, Ken B.
|
|
2006
|
|
5 |
p. 376-386
11 p.
|
artikel
|
| 100 |
Performance of three affective methods and diagnosis of the ANOVA model
|
Villanueva, Nilda D.M
|
|
2000
|
|
5 |
p. 363-370
8 p.
|
artikel
|
| 101 |
Performance on an odor detection and identification test as a predictor of ortho- and retronasal odor intensity ratings in the young and elderly
|
Koskinen, Sari
|
|
2005
|
|
5 |
p. 383-392
10 p.
|
artikel
|
| 102 |
Preference study using a latent class approach. Analysis of European preferences for smoked salmon
|
Séménou, Michel
|
|
2007
|
|
5 |
p. 720-728
9 p.
|
artikel
|
| 103 |
Proper and improper use and interpretation of Beta-binomial models in the analysis of replicated difference and preference tests
|
Meyners, Michael
|
|
2007
|
|
5 |
p. 741-750
10 p.
|
artikel
|
| 104 |
Replicated triangle and duo–trio tests: Discrimination capacity of assessors evaluated by Bayes’ rule
|
Bayarri, S.
|
|
2008
|
|
5 |
p. 519-523
5 p.
|
artikel
|
| 105 |
ROC analysis in olive oil tasting: A Signal Detection Theory approach to tasting tasks
|
Paredes-Olay, Concepción
|
|
2010
|
|
5 |
p. 562-568
7 p.
|
artikel
|
| 106 |
Rose Marie Pangborn Sensory Science Scholarship
|
|
|
2010
|
|
5 |
p. 579-
1 p.
|
artikel
|
| 107 |
Rose Marie Pangborn Sensory Science Scholarship
|
|
|
2011
|
|
5 |
p. 396-
1 p.
|
artikel
|
| 108 |
Sensory interaction of umami substances with model food matrices and its hedonic effect
|
Baryłko-Pikielna, N.
|
|
2007
|
|
5 |
p. 751-758
8 p.
|
artikel
|
| 109 |
Sensory properties of cocoa liquor as affected by polyphenol concentration and duration of roasting
|
Misnawi,
|
|
2004
|
|
5 |
p. 403-409
7 p.
|
artikel
|
| 110 |
Sharing an olfactory experience: The impact of oral communication
|
Baccino, Thierry
|
|
2010
|
|
5 |
p. 443-452
10 p.
|
artikel
|
| 111 |
Social and physiological factors affecting food intake in elderly subjects: an experimental comparative study
|
Mathey, Marie-Françoise A.M
|
|
2000
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