| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A philosophy for sensory science
|
Martens, Magni
|
|
1999
|
|
4-5 |
p. 233-244
12 p.
|
artikel
|
| 2 |
Changes in bitterness as beer ages naturally
|
King, Bonnie M
|
|
1999
|
|
4-5 |
p. 315-324
10 p.
|
artikel
|
| 3 |
Comparison of wine discrimination with orthonasal and retronasal profilings. Application to Burgundy Pinot Noir wines
|
Aubry, Victoire
|
|
1999
|
|
4-5 |
p. 253-259
7 p.
|
artikel
|
| 4 |
Computers in sensory analysis
|
|
|
1989
|
|
4-5 |
p. 163-
1 p.
|
artikel
|
| 5 |
Computing requirements of the sensory scientist
|
Carpenter, Roland P
|
|
1989
|
|
4-5 |
p. 171-177
7 p.
|
artikel
|
| 6 |
Consumer data—sense and nonsense
|
Schutz, Howard G.
|
|
1999
|
|
4-5 |
p. 245-251
7 p.
|
artikel
|
| 7 |
Descriptive analysis of complex odors: reality, model or illusion?
|
Lawless, Harry T
|
|
1999
|
|
4-5 |
p. 325-332
8 p.
|
artikel
|
| 8 |
Editorial
|
|
|
1999
|
|
4-5 |
p. 231-
1 p.
|
artikel
|
| 9 |
Effect of information and extended use on the acceptance of reduced-fat products
|
Stubenitsky, K
|
|
1999
|
|
4-5 |
p. 367-376
10 p.
|
artikel
|
| 10 |
Effect of viscosity, temperature and pH on astringency in cranberry juice
|
Peleg, H
|
|
1999
|
|
4-5 |
p. 343-347
5 p.
|
artikel
|
| 11 |
Effects of red clover silage and ageing time on sensory characteristics and cooking losses of loin (M. longissimus dorsi) from Hampshire crosses with and without the RN− allele
|
Johansson, L
|
|
1999
|
|
4-5 |
p. 299-303
5 p.
|
artikel
|
| 12 |
European strawberry yogurt market analysis with a case studyon acceptance drivers for children in Spain using principalcomponent analysis and partial least squares regression
|
Ward , C.D.W.
|
|
1999
|
|
4-5 |
p. 387-400
14 p.
|
artikel
|
| 13 |
Expert systems and their application in sensory evaluation
|
Risvik, Einar
|
|
1989
|
|
4-5 |
p. 183-184
2 p.
|
artikel
|
| 14 |
Flavour as a psychological construct: implications for perceiving and measuring the sensory qualities of foods
|
Prescott, John
|
|
1999
|
|
4-5 |
p. 349-356
8 p.
|
artikel
|
| 15 |
Health and taste attitudes in the prediction of use frequency and choice between less healthy and more healthy snacks
|
Roininen, Katariina
|
|
1999
|
|
4-5 |
p. 357-365
9 p.
|
artikel
|
| 16 |
Impact of computers on sensory evaluation: past, present and future
|
Roos, Peter E
|
|
1989
|
|
4-5 |
p. 165-170
6 p.
|
artikel
|
| 17 |
Instrumental and sensory analysis of fresh Norwegian and imported apples
|
Karlsen, Anna Maria
|
|
1999
|
|
4-5 |
p. 305-314
10 p.
|
artikel
|
| 18 |
Internal preference mapping of hedonic ratings for Ranch salad dressings varying in fat and garlic flavor 1 Presented at Sense & Sensibility, the 3rd Pangborn Sensory Science Symposium, Ålesund, Norway, August 1998. 1
|
Yackinous, Carol
|
|
1999
|
|
4-5 |
p. 401-409
9 p.
|
artikel
|
| 19 |
Interviewing by computer for explanation and prediction in sensory analysis: a case example for fragrance
|
Greig, Ian D
|
|
1989
|
|
4-5 |
p. 187-190
4 p.
|
artikel
|
| 20 |
Laboratory hedonic ratings as predictors of consumption
|
Zandstra, Elizabeth H
|
|
1999
|
|
4-5 |
p. 411-418
8 p.
|
artikel
|
| 21 |
Maturity criteria for litchis (lychees)
|
Batten, D.J.
|
|
1989
|
|
4-5 |
p. 149-155
7 p.
|
artikel
|
| 22 |
On the intersection of products and concepts: opportunities for sensory analysis to improve the commercial development process 1 Prepared for: Sense And Sensibility: The IIIrd International Pangborn Symposium, Aeslund, Norway, 1998. 1
|
Moskowitz, Howard R.
|
|
1999
|
|
4-5 |
p. 333-342
10 p.
|
artikel
|
| 23 |
Predicting sensory profiles from external instrumental measurements
|
Nœs, Tormod
|
|
1989
|
|
4-5 |
p. 135-147
13 p.
|
artikel
|
| 24 |
Preference for tomatoes, affected by sensory attributes and information about growth conditions
|
Johansson, L
|
|
1999
|
|
4-5 |
p. 289-298
10 p.
|
artikel
|
| 25 |
Quality function deployment in the chocolate industry
|
Viaene, J
|
|
1999
|
|
4-5 |
p. 377-385
9 p.
|
artikel
|
| 26 |
Review of statistical software for sensory evaluation
|
McEwan, Jean A
|
|
1989
|
|
4-5 |
p. 179-181
3 p.
|
artikel
|
| 27 |
Sensory and chemical characterisation of fats used as spreads on bread
|
Tuorila, Hely
|
|
1989
|
|
4-5 |
p. 157-162
6 p.
|
artikel
|
| 28 |
Structuring the education of sensory analysts in the age of computers
|
Thomson, David M.H.
|
|
1989
|
|
4-5 |
p. 191-194
4 p.
|
artikel
|
| 29 |
The impact of geographic origin, vintage and wine estate on sensory properties of Vitis vinifera cv. Riesling wines
|
Fischer, U
|
|
1999
|
|
4-5 |
p. 281-288
8 p.
|
artikel
|
| 30 |
The influence of socio-economic background on perceptions of vegetables among Scottish primary school children
|
Baxter, Irene A
|
|
1999
|
|
4-5 |
p. 261-272
12 p.
|
artikel
|
| 31 |
The requirements for databases for sensory analysis
|
Jewell, Keith
|
|
1989
|
|
4-5 |
p. 185-186
2 p.
|
artikel
|
| 32 |
Using repeated ingestion to determine the effect of sweetness, viscosity and oiliness on temporal perception of soymilk astringency
|
Courregelongue, Sandrine
|
|
1999
|
|
4-5 |
p. 273-279
7 p.
|
artikel
|
Tijdschrift beschrijving