| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acceptability of genetically modified cheese presented as real product alternative
|
Lähteenmäki, Liisa
|
|
2002
|
|
7-8 |
p. 523-533
11 p.
|
artikel
|
| 2 |
A comparison between industrial experts' and novices' haptic perceptual organization: a tool to identify descriptors of the handle of fabrics
|
Soufflet, Ivanne
|
|
2004
|
|
7-8 |
p. 689-699
11 p.
|
artikel
|
| 3 |
A comparison of sensory attribute use by children and experts to evaluate chocolate
|
Sune, Francis
|
|
2002
|
|
7-8 |
p. 545-553
9 p.
|
artikel
|
| 4 |
Adaptive preference target: Contribution of Kano’s model of satisfaction for an optimized preference analysis using a sequential consumer test
|
Rivière, P.
|
|
2006
|
|
7-8 |
p. 572-581
10 p.
|
artikel
|
| 5 |
Aims & Scope & Editorial Board
|
|
|
2006
|
|
7-8 |
p. CO2-
1 p.
|
artikel
|
| 6 |
A Markovian model to study products shelf-lives
|
Ledauphin, Stéphanie
|
|
2006
|
|
7-8 |
p. 598-603
6 p.
|
artikel
|
| 7 |
An alternative to external preference mapping based on consumer perceptive mapping
|
Faye, Pauline
|
|
2006
|
|
7-8 |
p. 604-614
11 p.
|
artikel
|
| 8 |
Analyses of smoked salmon data – traditional statistical approaches
|
Carr, B. Thomas
|
|
2006
|
|
7-8 |
p. 2-3
2 p.
|
artikel
|
| 9 |
Analysis of salmon data using analysis of variance and preference-mapping-like analysis
|
Brockhoff, P.B.
|
|
2006
|
|
7-8 |
p. 3-5
3 p.
|
artikel
|
| 10 |
Another look at sensory data: How to “have your salmon and eat it, too!”
|
Lê, S.
|
|
2006
|
|
7-8 |
p. 3-5
3 p.
|
artikel
|
| 11 |
A prospective study of food preferences in childhood
|
Nicklaus, Sophie
|
|
2004
|
|
7-8 |
p. 805-818
14 p.
|
artikel
|
| 12 |
Are young teens influenced by increased product description detail and branding during consumer testing?
|
Allison, Ann-Marie A.
|
|
2004
|
|
7-8 |
p. 819-829
11 p.
|
artikel
|
| 13 |
A Sensory Revolution. The 5th Pangborn Sensory Science Symposium, Boston, Massachusetts, USA 20–24 July 2003
|
Meisleman, Herbert L.
|
|
2004
|
|
7-8 |
p. 611-612
2 p.
|
artikel
|
| 14 |
Attitudes behind consumers' willingness to use functional foods
|
Urala, Nina
|
|
2004
|
|
7-8 |
p. 793-803
11 p.
|
artikel
|
| 15 |
Banquet Song Lyrics
|
Bell, Rick
|
|
2004
|
|
7-8 |
p. 613-615
3 p.
|
artikel
|
| 16 |
Calendar
|
|
|
2002
|
|
7-8 |
p. I-II
nvt p.
|
artikel
|
| 17 |
Calendar
|
|
|
2006
|
|
7-8 |
p. I-
1 p.
|
artikel
|
| 18 |
Calendar
|
|
|
2004
|
|
7-8 |
p. I-II
nvt p.
|
artikel
|
| 19 |
Chemometrics, econometrics, psychometrics—How best to handle hedonics?
|
MacKay, David
|
|
2006
|
|
7-8 |
p. 529-535
7 p.
|
artikel
|
| 20 |
Clustering people, defining segments and the limits to product ‘knowability’
|
Moskowitz, Howard R.
|
|
2006
|
|
7-8 |
p. 3-5
3 p.
|
artikel
|
| 21 |
Comparing sensory methods for the optimisation of mango gel snacks
|
Ekpong, Apinya
|
|
2006
|
|
7-8 |
p. 622-628
7 p.
|
artikel
|
| 22 |
Consideration of Thurstonian Scaling of Ratings Data
|
Warnock, A.R.
|
|
2006
|
|
7-8 |
p. 556-561
6 p.
|
artikel
|
| 23 |
Consumer responses to an off-flavor in juice in the presence of specific health claims
|
Tuorila, Hely
|
|
2002
|
|
7-8 |
p. 561-569
9 p.
|
artikel
|
| 24 |
Creating memorable products: Actual liking and remembered liking
|
Zandstra, E.H.
|
|
2006
|
|
7-8 |
p. 2-3
2 p.
|
artikel
|
| 25 |
Cross-cultural sensory analysis in the Asia-Pacific region
|
|
|
2006
|
|
7-8 |
p. 648-649
2 p.
|
artikel
|
| 26 |
Culture and odor categorization: agreement between cultures depends upon the odors
|
Chrea, C.
|
|
2004
|
|
7-8 |
p. 669-679
11 p.
|
artikel
|
| 27 |
Degree of difference testing: A new approach incorporating control lot variability
|
Pecore, Suzanne
|
|
2006
|
|
7-8 |
p. 552-555
4 p.
|
artikel
|
| 28 |
Determination of consumer acceptance limits to sensory defects using survival analysis
|
Hough, Guillermo
|
|
2004
|
|
7-8 |
p. 729-734
6 p.
|
artikel
|
| 29 |
Development of eating and meal pattern in infants up to 12 months of age
|
|
|
2006
|
|
7-8 |
p. 637-638
2 p.
|
artikel
|
| 30 |
Development of food preferences: Lessons learned from longitudinal and experimental studies
|
Mennella, Julie A.
|
|
2006
|
|
7-8 |
p. 635-637
3 p.
|
artikel
|
| 31 |
Dynamics of food preferences: a case study with chewing gums
|
Delarue, Julien
|
|
2004
|
|
7-8 |
p. 771-779
9 p.
|
artikel
|
| 32 |
Editorial Board
|
|
|
2002
|
|
7-8 |
p. IFC-
1 p.
|
artikel
|
| 33 |
Editorial board
|
|
|
2004
|
|
7-8 |
p. IFC-
1 p.
|
artikel
|
| 34 |
Effect of sensory factors and family context on the early development of food preferences: A longitudinal study
|
|
|
2006
|
|
7-8 |
p. 637-
1 p.
|
artikel
|
| 35 |
Examination of chemical irritation and textural influence on food preferences in two age cohorts using complex food systems
|
Forde, Ciarán G
|
|
2002
|
|
7-8 |
p. 571-581
11 p.
|
artikel
|
| 36 |
Examining the relationship between product package colour and product selection in preschoolers
|
Marshall, David
|
|
2006
|
|
7-8 |
p. 615-621
7 p.
|
artikel
|
| 37 |
Fifth Pangborn
|
|
|
2004
|
|
7-8 |
p. 881-886
6 p.
|
artikel
|
| 38 |
Flavor perception of a model cheese: relationships with oral and physico-chemical parameters
|
Pionnier, E.
|
|
2004
|
|
7-8 |
p. 843-852
10 p.
|
artikel
|
| 39 |
From psychophysics to the clinic: missteps and advances
|
Bartoshuk, Linda M.
|
|
2004
|
|
7-8 |
p. 617-632
16 p.
|
artikel
|
| 40 |
From psychophysics to the world… data acquired, lessons learned
|
Moskowitz, Howard
|
|
2004
|
|
7-8 |
p. 633-644
12 p.
|
artikel
|
| 41 |
Functionality creates challenges to consumer acceptance
|
|
|
2006
|
|
7-8 |
p. 630-631
2 p.
|
artikel
|
| 42 |
Impact of the information provided to consumers on their willingness to pay for Champagne: comparison with hedonic scores
|
Lange, C.
|
|
2002
|
|
7-8 |
p. 597-608
12 p.
|
artikel
|
| 43 |
Impact of the olfactory quality and chemical complexity of the flavouring agent on the texture of low fat stirred yogurts assessed by three different sensory methodologies
|
Saint-Eve, Anne
|
|
2004
|
|
7-8 |
p. 655-668
14 p.
|
artikel
|
| 44 |
Important considerations in cross-cultural sensory and consumer research – Introductory overview
|
|
|
2006
|
|
7-8 |
p. 647-
1 p.
|
artikel
|
| 45 |
Influences on childhood eating behaviour
|
|
|
2006
|
|
7-8 |
p. 638-639
2 p.
|
artikel
|
| 46 |
Introduction
|
Courcoux, Ph.
|
|
2006
|
|
7-8 |
p. 3-5
3 p.
|
artikel
|
| 47 |
It hurts so good: oral irritation by spices and carbonated drinks and the underlying neural mechanisms
|
Carstens, E
|
|
2002
|
|
7-8 |
p. 431-443
13 p.
|
artikel
|
| 48 |
List of Contents / Author Index for Vol 13
|
|
|
2002
|
|
7-8 |
p. III-
1 p.
|
artikel
|
| 49 |
Measurement of implicit food memory: Advances and difficulties
|
Issanchou, S.
|
|
2006
|
|
7-8 |
p. 2-3
2 p.
|
artikel
|
| 50 |
Memory for food and food expectations: A special case?
|
Köster, E.P.
|
|
2006
|
|
7-8 |
p. 3-5
3 p.
|
artikel
|
| 51 |
Memory of sweetness and fatty flavours: Effects of gender and liking
|
Møller, P.
|
|
2006
|
|
7-8 |
p. 2-3
2 p.
|
artikel
|
| 52 |
Mobilization of short-term memory capacity for odors in discriminative tests: implication for assessors' selection
|
Dacremont, Catherine
|
|
2004
|
|
7-8 |
p. 735-742
8 p.
|
artikel
|
| 53 |
Modulation of perceived taste by olfaction in familiar and unfamiliar beverages
|
Labbe, D.
|
|
2006
|
|
7-8 |
p. 582-589
8 p.
|
artikel
|
| 54 |
Motives for food choice: a comparison of consumers from Japan, Taiwan, Malaysia and New Zealand
|
Prescott, J
|
|
2002
|
|
7-8 |
p. 489-495
7 p.
|
artikel
|
| 55 |
On the consistency of liking scores: insights from a study including 917 consumers from 10 to 80 years old
|
Cordelle, Sylvie
|
|
2004
|
|
7-8 |
p. 831-841
11 p.
|
artikel
|
| 56 |
Perception of taste intensity in solutions of random-coil polysaccharides above and below c ∗
|
Cook, David J
|
|
2002
|
|
7-8 |
p. 473-480
8 p.
|
artikel
|
| 57 |
Perceptive free sorting and verbalization tasks with naive subjects: an alternative to descriptive mappings
|
Faye, Pauline
|
|
2004
|
|
7-8 |
p. 781-791
11 p.
|
artikel
|
| 58 |
Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process
|
Buettner, Andrea
|
|
2002
|
|
7-8 |
p. 497-504
8 p.
|
artikel
|
| 59 |
Prediction of perceived astringency induced by phenolic compounds
|
Monteleone, Erminio
|
|
2004
|
|
7-8 |
p. 761-769
9 p.
|
artikel
|
| 60 |
Preference mapping of cracker type biscuits
|
Martı́nez, Carolina
|
|
2002
|
|
7-8 |
p. 535-544
10 p.
|
artikel
|
| 61 |
Relating the food involvement scale to demographic variables, food choice and other constructs
|
Marshall, David
|
|
2004
|
|
7-8 |
p. 871-879
9 p.
|
artikel
|
| 62 |
Relevance of omission tests to determine flavour-active compounds in food
|
Engel, Erwan
|
|
2002
|
|
7-8 |
p. 505-513
9 p.
|
artikel
|
| 63 |
Segmentation of consumers taking account of external data. A clustering of variables approach
|
Vigneau, E.
|
|
2002
|
|
7-8 |
p. 515-521
7 p.
|
artikel
|
| 64 |
Sensory acceptability of menus and sweet snacks among children and adults from low- and medium-income households in Argentina
|
Sosa, Miriam
|
|
2006
|
|
7-8 |
p. 590-597
8 p.
|
artikel
|
| 65 |
Sensory aspects of milk products influence their perceived calcium content
|
|
|
2006
|
|
7-8 |
p. 631-633
3 p.
|
artikel
|
| 66 |
Sensory impact of free fatty acids on the aroma of a model Cheddar cheese
|
House, Kelly A
|
|
2002
|
|
7-8 |
p. 481-488
8 p.
|
artikel
|
| 67 |
Sensory issues in salt reduction
|
|
|
2006
|
|
7-8 |
p. 633-634
2 p.
|
artikel
|
| 68 |
Sensory perception of creaminess and its relationship with food structure
|
Kilcast, David
|
|
2002
|
|
7-8 |
p. 609-623
15 p.
|
artikel
|
| 69 |
Sorting procedure as an alternative to quantitative descriptive analysis to obtain a product sensory map
|
Cartier, Raphaelle
|
|
2006
|
|
7-8 |
p. 562-571
10 p.
|
artikel
|
| 70 |
Statistical methods to examine differences in the rating of soft-drinks among different groups of consumers
|
Kunert, Joachim
|
|
2002
|
|
7-8 |
p. 555-559
5 p.
|
artikel
|
| 71 |
Steps towards a consumer-driven ‘concept innovation machine’ for food and drink
|
Moskowitz, Howard R.
|
|
2006
|
|
7-8 |
p. 536-551
16 p.
|
artikel
|
| 72 |
Strategies for consumer segmentation with applications on preference data
|
Westad, F.
|
|
2004
|
|
7-8 |
p. 681-687
7 p.
|
artikel
|
| 73 |
The development of a perceived satiety index for military rations
|
Merrill, E.P.
|
|
2004
|
|
7-8 |
p. 859-870
12 p.
|
artikel
|
| 74 |
The effect of attribute questions on overall liking ratings
|
Popper, R.
|
|
2004
|
|
7-8 |
p. 853-858
6 p.
|
artikel
|
| 75 |
The effect of meal situation, social interaction, physical environment and choice on food acceptability
|
King, Silvia C.
|
|
2004
|
|
7-8 |
p. 645-653
9 p.
|
artikel
|
| 76 |
The effect of viscosity and volume on pleasantness and satiating power of rice milk
|
Russell, K.
|
|
2004
|
|
7-8 |
p. 743-750
8 p.
|
artikel
|
| 77 |
The Fourth Pangborn Sensory Science Symposium 2001:A Sense Odyssey22–26 July 2001, Dijon, France
|
Issanchou, S
|
|
2002
|
|
7-8 |
p. 429-430
2 p.
|
artikel
|
| 78 |
The fuzzy set theory: a helpful tool for the estimation of sensory properties of crusting sausage appearance by a single expert
|
Ioannou, Irina
|
|
2002
|
|
7-8 |
p. 589-595
7 p.
|
artikel
|
| 79 |
The knowing nose: the role of knowledge in wine expertise
|
Hughson, Angus L
|
|
2002
|
|
7-8 |
p. 463-472
10 p.
|
artikel
|
| 80 |
The oral management of food: the bases of oral success and for understanding the sensations that drive us to eat
|
Heath, M.Robin
|
|
2002
|
|
7-8 |
p. 453-461
9 p.
|
artikel
|
| 81 |
The relationship between chewing activity and food bolus properties obtained from different meat textures
|
Mioche, Laurence
|
|
2002
|
|
7-8 |
p. 583-588
6 p.
|
artikel
|
| 82 |
The Sixth Pangborn Sensory Science Symposium, Harrogate, North Yorkshire, UK 7–11 August 2005
|
Lyon, David H.
|
|
2006
|
|
7-8 |
p. 527-528
2 p.
|
artikel
|
| 83 |
The use of non-hypothetical experimental markets for measuring the acceptance of genetically modified foods
|
Jaeger, Sara R.
|
|
2004
|
|
7-8 |
p. 701-714
14 p.
|
artikel
|
| 84 |
Understanding the role cross-modal sensory interactions play in food acceptability in younger and older consumers
|
Forde, C.G.
|
|
2004
|
|
7-8 |
p. 715-727
13 p.
|
artikel
|
| 85 |
Using a Descriptive Sensory panel across different countries and cultures
|
|
|
2006
|
|
7-8 |
p. 647-648
2 p.
|
artikel
|
| 86 |
Using linear mixed models to handle variability of consumers’ liking
|
Chabanet, C.
|
|
2006
|
|
7-8 |
p. 2-3
2 p.
|
artikel
|
| 87 |
Volume Contents and Author Index for Vol 14 and 15
|
|
|
2004
|
|
7-8 |
p. III-XVIII
nvt p.
|
artikel
|
| 88 |
What can cognitive psychology and sensory evaluation learn from each other?
|
Abdi, Hervé
|
|
2002
|
|
7-8 |
p. 445-451
7 p.
|
artikel
|
| 89 |
Which juice is ‘healthier’? A consumer study of probiotic non-dairy juice drinks
|
Luckow, T.
|
|
2004
|
|
7-8 |
p. 751-759
9 p.
|
artikel
|
| 90 |
Workshop summary: Cross-cultural sensory and consumer studies
|
|
|
2006
|
|
7-8 |
p. 646-647
2 p.
|
artikel
|
| 91 |
Workshop summary: Data analysis workshop: getting the most out of just-about-right data
|
|
|
2004
|
|
7-8 |
p. 891-899
9 p.
|
artikel
|
| 92 |
Workshop summary: Developing, comparing and using consumer and sensory vocabularies – How can we do it better?
|
|
|
2006
|
|
7-8 |
p. 669-672
4 p.
|
artikel
|
| 93 |
Workshop summary: How do age-related changes in sensory physiology infulence food liking and food in take?
|
|
|
2004
|
|
7-8 |
p. 907-911
5 p.
|
artikel
|
| 94 |
Workshop summary: Non traditional consumer research methods
|
|
|
2004
|
|
7-8 |
p. 887-890
4 p.
|
artikel
|
| 95 |
Workshop Summary: Overview of developments in healthy eating and challenges to sensory professionals
|
|
|
2006
|
|
7-8 |
p. 629-
1 p.
|
artikel
|
| 96 |
Workshop summary: Sensory shelf-life testing
|
|
|
2006
|
|
7-8 |
p. 640-645
6 p.
|
artikel
|
| 97 |
Workshop summary: The role of memory in food choice and liking
|
Dijksterhuis, Garmt
|
|
2006
|
|
7-8 |
p. 1-
1 p.
|
artikel
|
| 98 |
Workshop summary: Understanding the development of food preferences early in life: Focus on follow-up studies
|
Nicklaus, Sophie
|
|
2006
|
|
7-8 |
p. 635-
1 p.
|
artikel
|
| 99 |
Workshop summary: What to eat: A multi-discipline view of meals
|
|
|
2004
|
|
7-8 |
p. 901-905
5 p.
|
artikel
|
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