nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Assessing panel consonance
|
Dijksterhuis, Garmt |
|
1995 |
6 |
1 |
p. 7-14 8 p. |
artikel |
2 |
Automated formulation of a beverage based on the optimization of sensory properties
|
Heyd, B. |
|
1995 |
6 |
1 |
p. 1-6 6 p. |
artikel |
3 |
Development of the attributes and panel screening for texture descriptive analysis of milk gels aided by multivariate statistical procedures
|
Noronha, R.L. |
|
1995 |
6 |
1 |
p. 49-54 6 p. |
artikel |
4 |
Does fat affect the timing of flavour perception? A case study with yoghurt
|
Tuorila, Hely |
|
1995 |
6 |
1 |
p. 55-58 4 p. |
artikel |
5 |
Editorial Board
|
|
|
1995 |
6 |
1 |
p. IFC- 1 p. |
artikel |
6 |
Effects of skin contact and settling on the level of the C18:2, C18:3 fatty acids and C6 compounds in burgundy chardonnay musts and wines
|
Ferreira, B. |
|
1995 |
6 |
1 |
p. 35-41 7 p. |
artikel |
7 |
Modelling meal acceptability in a free choice environment
|
Hedderley, Duncan I. |
|
1995 |
6 |
1 |
p. 15-26 12 p. |
artikel |
8 |
Second Pangborn Sensory Science Symposium, 30 July to 3 August 1995, University of California, Davis, California, USAfat compositions
|
|
|
1995 |
6 |
1 |
p. 59-60 2 p. |
artikel |
9 |
Temporal perception of astringency and sweetness in red wine
|
Ishikawa, T. |
|
1995 |
6 |
1 |
p. 27-33 7 p. |
artikel |
10 |
The effect of sample exposure time on the time intensity response to NaCl solutions
|
Matuszewska, Irena |
|
1995 |
6 |
1 |
p. 43-48 6 p. |
artikel |