| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Aims & Scope & Editorial Board
|
|
|
2010
|
21 |
5 |
p. IFC-
1 p.
|
artikel
|
| 2 |
Art on the plate: Effect of balance and color on attractiveness of, willingness to try and liking for food
|
Zellner, Debra A.
|
|
2010
|
21 |
5 |
p. 575-578
4 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2010
|
21 |
5 |
p. I-
1 p.
|
artikel
|
| 4 |
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
|
21 |
5 |
p. 504-511
8 p.
|
artikel
|
| 5 |
Comparison of the triangle and a self-defined two alternative forced choice test
|
McClure, Scott
|
|
2010
|
21 |
5 |
p. 547-552
6 p.
|
artikel
|
| 6 |
Consumer choice of broiler meat: The effects of country of origin and production methods
|
Pouta, E.
|
|
2010
|
21 |
5 |
p. 539-546
8 p.
|
artikel
|
| 7 |
Consumer preferences for additional ethical attributes of organic food
|
Zander, Katrin
|
|
2010
|
21 |
5 |
p. 495-503
9 p.
|
artikel
|
| 8 |
Effect of meal accompaniments on the acceptability of a walnut oil-enriched mayonnaise with and without a health claim
|
Miele, N.A.
|
|
2010
|
21 |
5 |
p. 470-477
8 p.
|
artikel
|
| 9 |
Effect of pulsed delivery and bouillon base on saltiness and bitterness perceptions of salt delivery profiles partially substituted with KCl
|
Morris, Cecile
|
|
2010
|
21 |
5 |
p. 489-494
6 p.
|
artikel
|
| 10 |
Evaluation of the Labeled Hedonic Scale under different experimental conditions
|
Lim, Juyun
|
|
2010
|
21 |
5 |
p. 521-530
10 p.
|
artikel
|
| 11 |
Investigation of the influence of age, gender and consumption habits on the liking of jam-filled cakes
|
Michon, C.
|
|
2010
|
21 |
5 |
p. 553-561
9 p.
|
artikel
|
| 12 |
Measurement of saliva volume in the mouth of members of a trained sensory panel using a beetroot (Beta vulgaris) extract
|
Müller, Katrina
|
|
2010
|
21 |
5 |
p. 569-574
6 p.
|
artikel
|
| 13 |
Motivating instructions increases children’s sensory sensitivity
|
Liem, D.G.
|
|
2010
|
21 |
5 |
p. 531-538
8 p.
|
artikel
|
| 14 |
Odour and flavour perception in flavoured model systems: Influence of sodium chloride, umami compounds and serving temperature
|
Ventanas, Sonia
|
|
2010
|
21 |
5 |
p. 453-462
10 p.
|
artikel
|
| 15 |
ROC analysis in olive oil tasting: A Signal Detection Theory approach to tasting tasks
|
Paredes-Olay, Concepción
|
|
2010
|
21 |
5 |
p. 562-568
7 p.
|
artikel
|
| 16 |
Rose Marie Pangborn Sensory Science Scholarship
|
|
|
2010
|
21 |
5 |
p. 579-
1 p.
|
artikel
|
| 17 |
Sharing an olfactory experience: The impact of oral communication
|
Baccino, Thierry
|
|
2010
|
21 |
5 |
p. 443-452
10 p.
|
artikel
|
| 18 |
Study on the influence of age, gender and familiarity with the product on the acceptance of vegetable soups
|
Michon, C.
|
|
2010
|
21 |
5 |
p. 478-488
11 p.
|
artikel
|
| 19 |
The effect of polysaccharides on the astringency induced by phenolic compounds
|
Troszyńska, A.
|
|
2010
|
21 |
5 |
p. 463-469
7 p.
|
artikel
|
| 20 |
10th Sensometrics - Past, Present, Future
|
|
|
2010
|
21 |
5 |
p. 580-
1 p.
|
artikel
|
| 21 |
Using non-food information to identify food-choice segment membership
|
Kornelis, Marcel
|
|
2010
|
21 |
5 |
p. 512-520
9 p.
|
artikel
|
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