| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
About some problems arising in sensory analysis and some propositions to solve them
|
Le Calvé, Georges
|
|
2000
|
|
4 |
p. 341-347
7 p.
|
artikel
|
| 2 |
Acceptability of injera with stewed chicken
|
Zegeye, Adamu
|
|
1997
|
|
4 |
p. 293-295
3 p.
|
artikel
|
| 3 |
A comparison of hedonic rating and demand-revealing auctions
|
Noussair, Charles
|
|
2004
|
|
4 |
p. 393-402
10 p.
|
artikel
|
| 4 |
A comparison of imputation techniques for internal preference mapping, using Monte Carlo simulation
|
Hedderley, Duncan
|
|
1995
|
|
4 |
p. 281-297
17 p.
|
artikel
|
| 5 |
A comparison of methods for linear prediction of apple flavour from gas chromatographic measurements
|
Brockhoff, Per
|
|
1993
|
|
4 |
p. 215-222
8 p.
|
artikel
|
| 6 |
A consumer-oriented classification system for home meal replacements
|
Costa, A.I.A
|
|
2001
|
|
4 |
p. 229-242
14 p.
|
artikel
|
| 7 |
Affective same-different discrimination tests for assessing consumer discriminability between milks with subtle differences
|
Chae, Ji Eun
|
|
2010
|
|
4 |
p. 427-438
12 p.
|
artikel
|
| 8 |
A hierarchy of models for analysing sensory data
|
Qannari, El Mostafa
|
|
1995
|
|
4 |
p. 309-314
6 p.
|
artikel
|
| 9 |
Aims and Scope / Editorial Board
|
|
|
2003
|
|
4 |
p. IFC-
1 p.
|
artikel
|
| 10 |
Aims & Scope & Editorial Board
|
|
|
2009
|
|
4 |
p. IFC-
1 p.
|
artikel
|
| 11 |
Aims & Scope & Editorial Board
|
|
|
2010
|
|
4 |
p. IFC-
1 p.
|
artikel
|
| 12 |
Aims & Scope & Editorial Board
|
|
|
2007
|
|
4 |
p. CO2-
1 p.
|
artikel
|
| 13 |
Aims ; Scope ; Editorial Board
|
|
|
2004
|
|
4 |
p. IFC-
1 p.
|
artikel
|
| 14 |
Aims & Scope & Editorial Board
|
|
|
2008
|
|
4 |
p. IFC-
1 p.
|
artikel
|
| 15 |
Aims & Scope & Editorial Board
|
|
|
2011
|
|
4 |
p. IFC-
1 p.
|
artikel
|
| 16 |
Alternative methods for combining design variables and consumer preference with information about attitudes and demographics in conjoint analysis
|
Næs, T.
|
|
2010
|
|
4 |
p. 368-378
11 p.
|
artikel
|
| 17 |
Analysis of food constituents 1997
|
Belton, P.S.
|
|
1998
|
|
4 |
p. 291-
1 p.
|
artikel
|
| 18 |
Analysis of sensory assessors in texture profiling of potatoes by multivariate modelling
|
Thybo, Anette K
|
|
2000
|
|
4 |
p. 283-288
6 p.
|
artikel
|
| 19 |
Analytic approaches to evaluation modify hedonic responses
|
Prescott, John
|
|
2011
|
|
4 |
p. 391-393
3 p.
|
artikel
|
| 20 |
Analyzing assessors and products in sorting tasks: DISTATIS, theory and applications
|
Abdi, Hervé
|
|
2007
|
|
4 |
p. 627-640
14 p.
|
artikel
|
| 21 |
A new method for differentiating the androstenone sensitivity among consumers
|
Lunde, K.
|
|
2009
|
|
4 |
p. 304-311
8 p.
|
artikel
|
| 22 |
Announcement
|
|
|
2009
|
|
4 |
p. II-
1 p.
|
artikel
|
| 23 |
Application of a written scenario to evoke a consumption context in a laboratory setting: Effects on hedonic ratings
|
Hein, Karen A.
|
|
2010
|
|
4 |
p. 410-416
7 p.
|
artikel
|
| 24 |
A review of selected studies assessing social-psychological determinants of fat and cholesterol intake
|
Stafleu, Annette
|
|
1991
|
|
4 |
p. 183-200
18 p.
|
artikel
|
| 25 |
Authentication of honey sample via test sample and principal component analysis
|
Zalewski, Romuald I.
|
|
1991
|
|
4 |
p. 223-227
5 p.
|
artikel
|
| 26 |
Balanced incomplete block designs useful for consumer experimentation
|
Wakeling, Ian N.
|
|
2001
|
|
4 |
p. 265-268
4 p.
|
artikel
|
| 27 |
Base size in product testing: A psychophysical viewpoint and analysis
|
Moskowitz, Howard R.
|
|
1997
|
|
4 |
p. 247-255
9 p.
|
artikel
|
| 28 |
Beef quality perception at the point of purchase: A study from Portugal
|
Banović, Marija
|
|
2009
|
|
4 |
p. 335-342
8 p.
|
artikel
|
| 29 |
Behavioural extensions to preference mapping: the role of synthesis
|
Jaeger, Sara R.
|
|
2000
|
|
4 |
p. 349-359
11 p.
|
artikel
|
| 30 |
Calendar
|
|
|
2009
|
|
4 |
p. I-
1 p.
|
artikel
|
| 31 |
Calendar
|
|
|
2010
|
|
4 |
p. I-II
nvt p.
|
artikel
|
| 32 |
Calendar
|
|
|
2002
|
|
4 |
p. I-II
nvt p.
|
artikel
|
| 33 |
Calendar
|
|
|
2001
|
|
4 |
p. I-II
nvt p.
|
artikel
|
| 34 |
Calendar93
|
|
|
1998
|
|
4 |
p. 293-
1 p.
|
artikel
|
| 35 |
Calendar
|
|
|
2003
|
|
4 |
p. I-II
nvt p.
|
artikel
|
| 36 |
Calendar
|
|
|
2007
|
|
4 |
p. I-
1 p.
|
artikel
|
| 37 |
Calendar
|
|
|
2005
|
|
4 |
p. I-II
nvt p.
|
artikel
|
| 38 |
Calendar
|
|
|
2004
|
|
4 |
p. I-II
nvt p.
|
artikel
|
| 39 |
Calendar
|
|
|
2008
|
|
4 |
p. I-
1 p.
|
artikel
|
| 40 |
Calendar
|
|
|
2011
|
|
4 |
p. I-
1 p.
|
artikel
|
| 41 |
Can sequential harvesting help small holder organic farmers meet consumer expectations for organic potatoes?
|
Katundu, Mangani
|
|
2010
|
|
4 |
p. 379-384
6 p.
|
artikel
|
| 42 |
Can the same-different test use a β-criterion as well as a τ-criterion?
|
Lee, H.-S.
|
|
2007
|
|
4 |
p. 605-613
9 p.
|
artikel
|
| 43 |
Carryover in sensory trials
|
Ferris, S.J.
|
|
2003
|
|
4 |
p. 299-304
6 p.
|
artikel
|
| 44 |
Comparative profiles of young coconut (Cocos nucifera, L.) from fresh and stored nuts
|
Gatchalian, Miflora M.
|
|
1993
|
|
4 |
p. 193-200
8 p.
|
artikel
|
| 45 |
Comparison of food boluses prepared in vivo and by the AM2 mastication simulator
|
Mishellany-Dutour, Anne
|
|
2011
|
|
4 |
p. 326-331
6 p.
|
artikel
|
| 46 |
Comparison of multivariate methods of analysis to evaluate panellists' performance
|
Sinesio, Fiorella
|
|
1991
|
|
4 |
p. 201-208
8 p.
|
artikel
|
| 47 |
Comparison of optical and physical measurements with sensory assessment of the ripeness of tomato fruit Lycopersicon esculentum
|
Hetherington, Mandy J.
|
|
1990
|
|
4 |
p. 243-254
12 p.
|
artikel
|
| 48 |
Comparison of two sensory profiling techniques based on consumer perception
|
Ares, Gastón
|
|
2010
|
|
4 |
p. 417-426
10 p.
|
artikel
|
| 49 |
Consumer acceptance of canola oils during temperature-accelerated storage
|
Vaisey-Genser, M.
|
|
1994
|
|
4 |
p. 237-243
7 p.
|
artikel
|
| 50 |
Consumer appraisal of drinking water: Multidimensional scaling analysis
|
Falahee, Marie
|
|
1995
|
|
4 |
p. 327-332
6 p.
|
artikel
|
| 51 |
Consumer attitudes towards different food-processing technologies used in cheese production—The influence of consumer benefit
|
Frewer, L.J.
|
|
1997
|
|
4 |
p. 271-280
10 p.
|
artikel
|
| 52 |
Consumer choices of pork chops: results from three panels in France
|
Ngapo, T.M
|
|
2004
|
|
4 |
p. 349-359
11 p.
|
artikel
|
| 53 |
Consumer data—Statistical tests for differences in dispersion
|
Best, D.J.
|
|
1995
|
|
4 |
p. 221-225
5 p.
|
artikel
|
| 54 |
Consumer evaluation of fish quality as basis for fish market segmentation
|
Verbeke, Wim
|
|
2007
|
|
4 |
p. 651-661
11 p.
|
artikel
|
| 55 |
Consumer involvement and perceived differentiation of different kinds of pork – a Means-End Chain analysis
|
Lind, Lena Westerlund
|
|
2007
|
|
4 |
p. 690-700
11 p.
|
artikel
|
| 56 |
Consumer perceptions of, and preferences for, beverage containers
|
van Dam, Ynte K.
|
|
1994
|
|
4 |
p. 253-261
9 p.
|
artikel
|
| 57 |
Consumer perceptions of bananas treated with ethylene or allowed to ripen naturally
|
Scriven, Frances
|
|
1990
|
|
4 |
p. 217-221
5 p.
|
artikel
|
| 58 |
Consumer preferences for pork chops with different levels of intramuscular fat
|
O'Mahony, Robert
|
|
1991
|
|
4 |
p. 229-234
6 p.
|
artikel
|
| 59 |
Consumer preference structures for traditional Spanish cheeses and their relationship with sensory properties
|
Bárcenas, P.
|
|
2001
|
|
4 |
p. 269-279
11 p.
|
artikel
|
| 60 |
Consumption decisions made in restaurants: The case of wine selection
|
Jaeger, Sara R.
|
|
2010
|
|
4 |
p. 439-442
4 p.
|
artikel
|
| 61 |
Consumption of seafood—the influence of overweight and health beliefs
|
Trondsen, T
|
|
2004
|
|
4 |
p. 361-374
14 p.
|
artikel
|
| 62 |
Contents of volume 5
|
|
|
1994
|
|
4 |
p. 291-293
3 p.
|
artikel
|
| 63 |
Contents of volume 4
|
|
|
1993
|
|
4 |
p. 237-238
2 p.
|
artikel
|
| 64 |
Contents of volume 3
|
|
|
1991
|
|
4 |
p. 241-243
3 p.
|
artikel
|
| 65 |
Contents of volume 6
|
|
|
1995
|
|
4 |
p. I-III
nvt p.
|
artikel
|
| 66 |
Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure
|
Aaslyng, Margit Dall
|
|
2003
|
|
4 |
p. 277-288
12 p.
|
artikel
|
| 67 |
Correlations of sensory and instrumental meat tenderness values as affected by sampling techniques
|
Poste, L.M.
|
|
1993
|
|
4 |
p. 207-214
8 p.
|
artikel
|
| 68 |
Cost/efficiency evaluation of descriptive analysis panels — I. Panel size
|
King, Bonnie M.
|
|
1995
|
|
4 |
p. 245-261
17 p.
|
artikel
|
| 69 |
Country-wise differences in perception of health-related messages in cereal-based food products
|
Saba, A.
|
|
2010
|
|
4 |
p. 385-393
9 p.
|
artikel
|
| 70 |
Culture and food: a model of yoghurt consumption in the EU
|
Valli, Carlotta
|
|
2005
|
|
4 |
p. 291-304
14 p.
|
artikel
|
| 71 |
Descriptive analysis and external preference mapping of powdered chocolate milk
|
Hough, Guillermo
|
|
1998
|
|
4 |
p. 197-204
8 p.
|
artikel
|
| 72 |
Descriptive profiles of synergistic mixtures of bulk and intense sweeteners
|
Portmann, Marie-Odile
|
|
1998
|
|
4 |
p. 221-229
9 p.
|
artikel
|
| 73 |
Designing consumer trials balanced for first and higher orders of carry-over effect when only a subset of k samples from t may be tested
|
Wakeling, Ian N.
|
|
1995
|
|
4 |
p. 299-308
10 p.
|
artikel
|
| 74 |
Design questions in sensory and consumer science
|
Piggott, John R.
|
|
1995
|
|
4 |
p. 217-220
4 p.
|
artikel
|
| 75 |
Development of quick-cooking meat congees using multi-level sensory evaluation
|
Azanza, Ma.Patricia V
|
|
2004
|
|
4 |
p. 331-340
10 p.
|
artikel
|
| 76 |
Dietary habits and the perception and liking of sweetness among Australian and Malaysian students: A cross-cultural study
|
Holt, S.H.A
|
|
2000
|
|
4 |
p. 299-312
14 p.
|
artikel
|
| 77 |
Do facial reactions add new dimensions to measuring sensory responses to basic tastes?
|
Wendin, Karin
|
|
2011
|
|
4 |
p. 346-354
9 p.
|
artikel
|
| 78 |
Dual-attribute time-intensity sensory evaluation: A new method for temporal measurement of sensory perceptions
|
Duizer, L.M.
|
|
1997
|
|
4 |
p. 261-269
9 p.
|
artikel
|
| 79 |
Dynamics of food breakdown during eating in relation to perceptions of texture and preference: a study on biscuits 1 1 This paper was presented at the Third Rose Marie Pangborn Memorial Symposium (Ålesund, Norway, 9–13 August 1998).
|
Brown, Wendy E
|
|
2000
|
|
4 |
p. 259-267
9 p.
|
artikel
|
| 80 |
Editorial
|
Hamer, Rob J
|
|
2002
|
|
4 |
p. 201-
1 p.
|
artikel
|
| 81 |
Editorial Board
|
|
|
2002
|
|
4 |
p. IFC-
1 p.
|
artikel
|
| 82 |
Editorial board
|
|
|
2005
|
|
4 |
p. IFC-
1 p.
|
artikel
|
| 83 |
Effect of pig sex on consumer ratings for pork chops and bacon
|
Gullett, E.A.
|
|
1993
|
|
4 |
p. 201-205
5 p.
|
artikel
|
| 84 |
Effect of viscosity, sodium caseinate and oil on bitterness perception of olive oil phenolics
|
Pripp, Are Hugo
|
|
2004
|
|
4 |
p. 375-382
8 p.
|
artikel
|
| 85 |
Effects and influences of motivation on trained panelists
|
Lund, Cynthia M.
|
|
2009
|
|
4 |
p. 295-303
9 p.
|
artikel
|
| 86 |
Effects of bitterness, roughness, PROP taster status, and fungiform papillae density on bread acceptance
|
Bakke, Alyssa
|
|
2011
|
|
4 |
p. 317-325
9 p.
|
artikel
|
| 87 |
Effects of color and odor on judgments of sweetness among children and adults
|
Lavin, Joseph G.
|
|
1998
|
|
4 |
p. 283-289
7 p.
|
artikel
|
| 88 |
Effects of complexity and intensity on sensory specific satiety and food acceptance after repeated consumption
|
Weijzen, P.L.G.
|
|
2008
|
|
4 |
p. 349-359
11 p.
|
artikel
|
| 89 |
Estimating a “consumer rejection threshold” for cork taint in white wine
|
Prescott, John
|
|
2005
|
|
4 |
p. 345-349
5 p.
|
artikel
|
| 90 |
Expected versus experienced quality: trade-off with price
|
Lange, Christine
|
|
2000
|
|
4 |
p. 289-297
9 p.
|
artikel
|
| 91 |
Extrinsic attributes of red meat as indicators of quality in Europe: an application for market segmentation
|
Bernués, Alberto
|
|
2003
|
|
4 |
p. 265-276
12 p.
|
artikel
|
| 92 |
Extruded wheat flour: Correlation between processing and product quality parameters
|
Andersson, Yngve
|
|
1990
|
|
4 |
p. 201-216
16 p.
|
artikel
|
| 93 |
Fatty versus creamy sensations for custard desserts, white sauces, and mayonnaises
|
de Wijk, René A.
|
|
2007
|
|
4 |
p. 641-650
10 p.
|
artikel
|
| 94 |
Flavour and texture in sourmilk affected by thickeners and fat content
|
Wendin, Karin
|
|
1997
|
|
4 |
p. 281-291
11 p.
|
artikel
|
| 95 |
Food physics and oral physiology
|
Lucas, P.W.
|
|
2002
|
|
4 |
p. 203-213
11 p.
|
artikel
|
| 96 |
Food provisioning and Spanish attitudes: A UK perspective
|
Marshall, D.W.
|
|
1993
|
|
4 |
p. 177-185
9 p.
|
artikel
|
| 97 |
Food texture: perception and measurement. Report of an international workshop held at conference center “De Wageningse Berg” Wageningen, The Netherlands, 28 November–1 December 1999
|
|
|
2002
|
|
4 |
p. 237-255
19 p.
|
artikel
|
| 98 |
How different are GM food accepters and rejecters really? A means-end chains application to yogurt in Germany
|
Boecker, Andreas
|
|
2008
|
|
4 |
p. 383-394
12 p.
|
artikel
|
| 99 |
Identification of new food alternatives: How do consumers categorize meat and meat substitutes?
|
Hoek, Annet C.
|
|
2011
|
|
4 |
p. 371-383
13 p.
|
artikel
|
| 100 |
Identification of tactile mechanisms for the evaluation of object sizes during texture perception
|
Strassburg, Julia
|
|
2009
|
|
4 |
p. 329-334
6 p.
|
artikel
|
| 101 |
Identifying outlying assessors in sensory profiling using fuzzy clustering and multi-block methodology
|
Dahl, Tobias
|
|
2009
|
|
4 |
p. 287-294
8 p.
|
artikel
|
| 102 |
Impact of the arousal potential of uncommon drinks on the repeated exposure effect
|
Sulmont-Rossé, Claire
|
|
2008
|
|
4 |
p. 412-420
9 p.
|
artikel
|
| 103 |
Importance of the country of origin in food consumption in a developing country
|
Schnettler, Berta
|
|
2008
|
|
4 |
p. 372-382
11 p.
|
artikel
|
| 104 |
Individual differences in starchy food consumption: The application of preference mapping
|
Monteleone, E.
|
|
1998
|
|
4 |
p. 211-219
9 p.
|
artikel
|
| 105 |
Influence of lipid matrix in the bitterness perception of virgin olive oil
|
García-Mesa, José A.
|
|
2008
|
|
4 |
p. 421-430
10 p.
|
artikel
|
| 106 |
Influence of packaging material and storage condition on the sensory quality of broccoli
|
Jacobsson, Annelie
|
|
2004
|
|
4 |
p. 301-310
10 p.
|
artikel
|
| 107 |
Influence of three non-sensory factors on consumer choice of functional yogurts over regular ones
|
Ares, Gastón
|
|
2010
|
|
4 |
p. 361-367
7 p.
|
artikel
|
| 108 |
Instron texture profile of buffalo milk cheddar cheese as influenced by composition and ripening changes
|
Patel, H.G.
|
|
1993
|
|
4 |
p. 187-192
6 p.
|
artikel
|
| 109 |
Internal and external mapping of preferences for commercial lager beers: comparison of hedonic ratings by consumers blind versus with knowledge of brand and price ☆ ☆ Presented in part at the Annual Meeting of the Institute of Food Technologists, Orlando, Florida, USA, June 1997.
|
Guinard, Jean-Xavier
|
|
2001
|
|
4 |
p. 243-255
13 p.
|
artikel
|
| 110 |
Interpreting generalized procrustes analysis ‘analysis of variance’ tables
|
Dijksterhuis, Garmt
|
|
1990
|
|
4 |
p. 255-265
11 p.
|
artikel
|
| 111 |
Is there a market for functional wines? Consumer preferences and willingness to pay for resveratrol-enriched red wine
|
Barreiro-Hurlé, J.
|
|
2008
|
|
4 |
p. 360-371
12 p.
|
artikel
|
| 112 |
Mastication of heterogeneous foods: Peanuts inside two different food matrices
|
Hutchings, Scott C.
|
|
2011
|
|
4 |
p. 332-339
8 p.
|
artikel
|
| 113 |
Measuring validity in sensory analysis
|
Lea, Per
|
|
1995
|
|
4 |
p. 321-326
6 p.
|
artikel
|
| 114 |
Modelling of dynamic flavour properties with ordinary differential equations
|
Janestad, Hans
|
|
2000
|
|
4 |
p. 323-329
7 p.
|
artikel
|
| 115 |
Modelling relations between instrumental and sensory measurements in factorial experiments
|
Skovgaard, Ib M.
|
|
1995
|
|
4 |
p. 239-244
6 p.
|
artikel
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