nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
A comparison of categorical beliefs about foods in children and young adults
|
Oakes, Michael E. |
|
2007 |
|
5 |
p. 713-719 7 p. |
artikel |
2 |
Acquisition of liking for spinach products
|
Bingham, A. |
|
2005 |
|
5 |
p. 461-469 9 p. |
artikel |
3 |
Aims & Scope & Editorial Board
|
|
|
2009 |
|
5 |
p. IFC- 1 p. |
artikel |
4 |
Aims & Scope & Editorial Board
|
|
|
2010 |
|
5 |
p. IFC- 1 p. |
artikel |
5 |
Aims & Scope & Editorial Board
|
|
|
2007 |
|
5 |
p. IFC- 1 p. |
artikel |
6 |
Aims & Scope & Editorial Board
|
|
|
2006 |
|
5 |
p. CO2- 1 p. |
artikel |
7 |
Aims & Scope & Editorial Board
|
|
|
2008 |
|
5 |
p. IFC- 1 p. |
artikel |
8 |
Aims & Scope & Editorial Board
|
|
|
2011 |
|
5 |
p. IFC- 1 p. |
artikel |
9 |
Analysing the contribution of orally perceived attributes to the flavor of wine
|
Zamora, Marı́a Clara |
|
2002 |
|
5 |
p. 275-283 9 p. |
artikel |
10 |
Are ethical consumption and charitable giving substitutes or not? Insights into consumers’ coffee choice
|
Langen, Nina |
|
2011 |
|
5 |
p. 412-421 10 p. |
artikel |
11 |
Art on the plate: Effect of balance and color on attractiveness of, willingness to try and liking for food
|
Zellner, Debra A. |
|
2010 |
|
5 |
p. 575-578 4 p. |
artikel |
12 |
Awareness of foodborne pathogens among US consumers
|
Lin, Chung-Tung Jordan |
|
2005 |
|
5 |
p. 401-412 12 p. |
artikel |
13 |
Beauty or beast: Does stereotypical thinking about foods contribute to overeating?
|
Oakes, Michael E. |
|
2005 |
|
5 |
p. 447-454 8 p. |
artikel |
14 |
Book review
|
|
|
1998 |
|
5 |
p. 377- 1 p. |
artikel |
15 |
Brining of cod fillets: influence on sensory properties and consumers liking
|
Esaiassen, Margrethe |
|
2004 |
|
5 |
p. 421-428 8 p. |
artikel |
16 |
British consumers preferred fatness levels in beef: Surveys from 1955, 1982 and 2002
|
Ngapo, T.M. |
|
2006 |
|
5 |
p. 412-417 6 p. |
artikel |
17 |
Calendar
|
|
|
2009 |
|
5 |
p. I- 1 p. |
artikel |
18 |
Calendar
|
|
|
2010 |
|
5 |
p. I- 1 p. |
artikel |
19 |
Calendar
|
|
|
2002 |
|
5 |
p. I-II nvt p. |
artikel |
20 |
Calendar
|
|
|
2007 |
|
5 |
p. I- 1 p. |
artikel |
21 |
Calendar
|
|
|
2006 |
|
5 |
p. I- 1 p. |
artikel |
22 |
Calendar
|
|
|
2005 |
|
5 |
p. I-II nvt p. |
artikel |
23 |
Calendar
|
|
|
2008 |
|
5 |
p. I- 1 p. |
artikel |
24 |
Calendar
|
|
|
2011 |
|
5 |
p. I- 1 p. |
artikel |
25 |
Calender
|
|
|
2004 |
|
5 |
p. I-II nvt p. |
artikel |
26 |
Comparing two image research instruments: The Q-sort method versus the Likert attitude questionnaire
|
ten Klooster, Peter M. |
|
2008 |
|
5 |
p. 511-518 8 p. |
artikel |
27 |
Comparison of acceptance of snack chips containing cornmeal, wheat flour and cowpea meal by US and West African consumers
|
Ward, C.D.W |
|
1998 |
|
5 |
p. 327-332 6 p. |
artikel |
28 |
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 |
|
5 |
p. 504-511 8 p. |
artikel |
29 |
Comparison of the triangle and a self-defined two alternative forced choice test
|
McClure, Scott |
|
2010 |
|
5 |
p. 547-552 6 p. |
artikel |
30 |
Conditioning specific positive states to unfamiliar flavours influences flavour liking
|
Kuenzel, Johanna |
|
2011 |
|
5 |
p. 397-403 7 p. |
artikel |
31 |
Consumer attitude towards store brands
|
Guerrero, L |
|
2000 |
|
5 |
p. 387-395 9 p. |
artikel |
32 |
Consumer choice of broiler meat: The effects of country of origin and production methods
|
Pouta, E. |
|
2010 |
|
5 |
p. 539-546 8 p. |
artikel |
33 |
Consumer confidence in the safety of food in Canada and the Netherlands: The validation of a generic framework
|
de Jonge, Janneke |
|
2008 |
|
5 |
p. 439-451 13 p. |
artikel |
34 |
Consumer freshness perceptions of breads, biscuits and cakes
|
Heenan, Samuel P. |
|
2009 |
|
5 |
p. 380-390 11 p. |
artikel |
35 |
Consumer perceptions of pork in Denmark, Norway and Sweden
|
Bryhni, E.A |
|
2002 |
|
5 |
p. 257-266 10 p. |
artikel |
36 |
Consumer perceptions of traceability: A cross-national comparison of the associated benefits
|
van Rijswijk, Wendy |
|
2008 |
|
5 |
p. 452-464 13 p. |
artikel |
37 |
Consumer preference for retail fat spreads: an olive oil based product compared with market dominant brands
|
Bower, John A |
|
1998 |
|
5 |
p. 367-376 10 p. |
artikel |
38 |
Consumer preferences for additional ethical attributes of organic food
|
Zander, Katrin |
|
2010 |
|
5 |
p. 495-503 9 p. |
artikel |
39 |
Consumer preferences for fresh and aged apples: a cross-cultural comparison
|
Jaeger, Sara R |
|
1998 |
|
5 |
p. 355-366 12 p. |
artikel |
40 |
Consumer purchase probability of dry fermented lamb sausages
|
Helgesen, Hilde |
|
1998 |
|
5 |
p. 295-301 7 p. |
artikel |
41 |
Consumers’ acceptability and actual choice. An exploratory research on cured ham in Spain
|
Resano, H. |
|
2009 |
|
5 |
p. 391-398 8 p. |
artikel |
42 |
Consumer selection of steaks as influenced by information and price index
|
Dransfield, Eric |
|
1998 |
|
5 |
p. 321-326 6 p. |
artikel |
43 |
Consumer’s purchasing intention for lamb meat affected by country of origin, feeding system and meat price: A conjoint study in Spain, France and United Kingdom
|
Font i Furnols, M. |
|
2011 |
|
5 |
p. 443-451 9 p. |
artikel |
44 |
Correlation between visual and instrumental colour measurements of orange juice dilutions: effect of the background
|
Meléndez-Martínez, Antonio J. |
|
2005 |
|
5 |
p. 471-478 8 p. |
artikel |
45 |
Cross-category innovativeness as a source of new product ideas: Consumers’ perceptions of over-the-counter pharmacological beverages
|
Bogue, Joe |
|
2009 |
|
5 |
p. 363-371 9 p. |
artikel |
46 |
Cultural influences in the origins of food likings and dislikes
|
Cervellon, Marie-Cécile |
|
2005 |
|
5 |
p. 455-460 6 p. |
artikel |
47 |
Decision strategies for the A Not-A, 2AFC and 2AFC-reminder tasks: Empirical tests
|
Hautus, Michael J. |
|
2011 |
|
5 |
p. 433-442 10 p. |
artikel |
48 |
Derived attributes as mediators between categorization and acceptance of a new functional drink
|
Huotilainen, A. |
|
2006 |
|
5 |
p. 328-336 9 p. |
artikel |
49 |
Editorial
|
MacFie, Hal |
|
2007 |
|
5 |
p. 709-710 2 p. |
artikel |
50 |
Editorial
|
MacFie, H.J.H. |
|
2006 |
|
5 |
p. 313-314 2 p. |
artikel |
51 |
Editorial Board
|
|
|
2002 |
|
5 |
p. IFC- 1 p. |
artikel |
52 |
Editorial board
|
|
|
2005 |
|
5 |
p. IFC- 1 p. |
artikel |
53 |
Editorial board
|
|
|
2004 |
|
5 |
p. IFC- 1 p. |
artikel |
54 |
Effect of fibre information on consumer willingness to pay for French baguettes
|
Ginon, E. |
|
2009 |
|
5 |
p. 343-352 10 p. |
artikel |
55 |
Effect of meal accompaniments on the acceptability of a walnut oil-enriched mayonnaise with and without a health claim
|
Miele, N.A. |
|
2010 |
|
5 |
p. 470-477 8 p. |
artikel |
56 |
Effect of product formula, information and consumer characteristics on the acceptance of a new snack food
|
Tuorila, Hely |
|
1998 |
|
5 |
p. 313-320 8 p. |
artikel |
57 |
Effect of pulsed delivery and bouillon base on saltiness and bitterness perceptions of salt delivery profiles partially substituted with KCl
|
Morris, Cecile |
|
2010 |
|
5 |
p. 489-494 6 p. |
artikel |
58 |
Effects of ‘energy’ drinks on mood and mental performance: critical methodology
|
Smit, Hendrik J. |
|
2002 |
|
5 |
p. 317-326 10 p. |
artikel |
59 |
Effects of extreme anchors and interior label spacing on labeled affective magnitude scales
|
Cardello, Armand |
|
2008 |
|
5 |
p. 473-480 8 p. |
artikel |
60 |
Effects of prolonged storage on the sensory quality and consumer acceptance of sous vide meat-based recipe dishes
|
Armstrong, Gillian A |
|
2000 |
|
5 |
p. 377-385 9 p. |
artikel |
61 |
Effects of red clover silage and RN genotype on sensory quality of prolonged frozen stored pork (M. Longissimus dorsi)
|
Jonsäll, A. |
|
2000 |
|
5 |
p. 371-376 6 p. |
artikel |
62 |
Erratum
|
|
|
1998 |
|
5 |
p. 379- 1 p. |
artikel |
63 |
Erratum to “Effect of contextual factors on liking for wine—use of robust design methodology” [Food Quality and Preference 14 (7) (2003) 615–622 (2003)]☆
|
Hersleth, M. |
|
2004 |
|
5 |
p. 499- 1 p. |
artikel |
64 |
Evaluation of an International Ring Trial for Sensory Profiling of Hard Cheese 1 Contributions from: F. Bérodier, Comité Interprofessionnel du Gruyère de Comté, Avenue de la Résistance, BP 26, 39800 Poligny, France. P. Lavanchy, Station Fédérale de Recherches Laitières, Schwarzenburgstrasse 161, CH-3097 Liebefeld, Switzerland. P. C. Lorenzen, Federal Dairy Research Centre, Institute for Chemistry and Physics, PO Box 60 69, D-24121 Kiel, Germany. D. D. Muir, Hannah Research Institute, Ayr, KA6 5HL, Scotland, UK. R. G. Nielsen, Biotechnological Institute, Holbergsvej 10, DK-6000 Kolding, Denmark. H. K. Sivertsen, Norwegian Food Research Institute (MATFORSK), Osloveien 1, N-1430 Ås, Norway. M. Zannoni, Consorzio Formaggio Parmigiano Reggiano, Via Kennedy 18, 42100 Reggio Emilia, Italy. 1
|
Hunter, E.Anthony |
|
1998 |
|
5 |
p. 343-354 12 p. |
artikel |
65 |
Evaluation of the Labeled Hedonic Scale under different experimental conditions
|
Lim, Juyun |
|
2010 |
|
5 |
p. 521-530 10 p. |
artikel |
66 |
Expertise and memory for beers and beer olfactory compounds
|
Valentin, Dominique |
|
2007 |
|
5 |
p. 776-785 10 p. |
artikel |
67 |
Exploring the nature of wine expertise: what underlies wine experts' olfactory recognition memory advantage?
|
Parr, Wendy V |
|
2004 |
|
5 |
p. 411-420 10 p. |
artikel |
68 |
External validity of the food values scale
|
Lusk, Jayson L. |
|
2011 |
|
5 |
p. 452-462 11 p. |
artikel |
69 |
Food neophobia levels of Lebanese and American college students
|
Olabi, Ammar |
|
2009 |
|
5 |
p. 353-362 10 p. |
artikel |
70 |
Food quality and preference acknowledgement of reviewers in 2006
|
|
|
2007 |
|
5 |
p. 711-712 2 p. |
artikel |
71 |
Food Quality and Preference Awards
|
|
|
2011 |
|
5 |
p. 395- 1 p. |
artikel |
72 |
Gender specific preferences and attitudes towards meat
|
Kubberød, Elin |
|
2002 |
|
5 |
p. 285-294 10 p. |
artikel |
73 |
Handling replications in discrimination tests
|
Bruun Brockhoff, Per |
|
1998 |
|
5 |
p. 303-312 10 p. |
artikel |
74 |
Health advertising to promote fruit and vegetable intake: Application of health-related motive segmentation
|
Geeroms, Nele |
|
2008 |
|
5 |
p. 481-497 17 p. |
artikel |
75 |
Highlight of important product characteristics for consumers. Comparison of three sensory descriptive methods performed by consumers
|
Veinand, Bénédicte |
|
2011 |
|
5 |
p. 474-485 12 p. |
artikel |
76 |
How descriptive food names bias sensory perceptions in restaurants
|
Wansink, Brian |
|
2005 |
|
5 |
p. 393-400 8 p. |
artikel |
77 |
How innovativeness relates to social representation of new foods and to the willingness to try and use such foods
|
Huotilainen, A. |
|
2006 |
|
5 |
p. 353-361 9 p. |
artikel |
78 |
Improving means-end-chain studies by using a ranking method to construct hierarchical value maps
|
Leppard, P |
|
2004 |
|
5 |
p. 489-497 9 p. |
artikel |
79 |
Influence of purchase place and consumption frequency over quality wine preferences
|
Martínez-Carrasco Martínez, Laura |
|
2006 |
|
5 |
p. 315-327 13 p. |
artikel |
80 |
Internal versus external preference analysis: An exploratory study on end-user evaluation
|
van Kleef, Ellen |
|
2006 |
|
5 |
p. 387-399 13 p. |
artikel |
81 |
Investigation of the influence of age, gender and consumption habits on the liking of jam-filled cakes
|
Michon, C. |
|
2010 |
|
5 |
p. 553-561 9 p. |
artikel |
82 |
Irish consumer acceptance of a hypothetical second-generation GM yogurt product
|
O’Connor, Elaine |
|
2006 |
|
5 |
p. 400-411 12 p. |
artikel |
83 |
Liking and consumption of high-fiber snacks in preschool-age children
|
Kranz, Sibylle |
|
2011 |
|
5 |
p. 486-489 4 p. |
artikel |
84 |
Mapping consumer preference for the sensory and packaging attributes of Cheddar cheese
|
Murray, J.M |
|
2000 |
|
5 |
p. 419-435 17 p. |
artikel |
85 |
Mapping determinants of purchase intent of concentrated yogurt (Labneh) by conjoint analysis
|
Haddad, Yasmine |
|
2007 |
|
5 |
p. 795-802 8 p. |
artikel |
86 |
Measurement of saliva volume in the mouth of members of a trained sensory panel using a beetroot (Beta vulgaris) extract
|
Müller, Katrina |
|
2010 |
|
5 |
p. 569-574 6 p. |
artikel |
87 |
Measurement of the reliability of sensory panel performances
|
Latreille, Julie |
|
2006 |
|
5 |
p. 369-375 7 p. |
artikel |
88 |
Measuring perceptions of quality in food products: the case of red wine
|
Verdú Jover, Antonio J |
|
2004 |
|
5 |
p. 453-469 17 p. |
artikel |
89 |
Modification of the bitterness of caffeine
|
Keast, Russell S.J. |
|
2008 |
|
5 |
p. 465-472 8 p. |
artikel |
90 |
Motivating instructions increases children’s sensory sensitivity
|
Liem, D.G. |
|
2010 |
|
5 |
p. 531-538 8 p. |
artikel |
91 |
Number of consumers necessary for shelf life estimations based on survival analysis statistics
|
Hough, Guillermo |
|
2007 |
|
5 |
p. 771-775 5 p. |
artikel |
92 |
Odour and flavour perception in flavoured model systems: Influence of sodium chloride, umami compounds and serving temperature
|
Ventanas, Sonia |
|
2010 |
|
5 |
p. 453-462 10 p. |
artikel |
93 |
Odour liking physiological indices: a correlation of sensory and electrophysiological responses to odour
|
Owen, C.M |
|
2002 |
|
5 |
p. 307-316 10 p. |
artikel |
94 |
Olive oil flavoured by the essential oils of Mentha × piperita and Thymus mastichina L.
|
Moldão-Martins, Margarida |
|
2004 |
|
5 |
p. 447-452 6 p. |
artikel |
95 |
Optimal nested cross-over designs in sensory analysis
|
Périnel, Emmanuel |
|
2004 |
|
5 |
p. 439-446 8 p. |
artikel |
96 |
Overcoming the issues in the sensory description of hot served food with a complex texture. Application of QDA®, flash profiling and projective mapping using panels with different degrees of training
|
Albert, A. |
|
2011 |
|
5 |
p. 463-473 11 p. |
artikel |
97 |
Particle size distribution in the food bolus after mastication of natural foods
|
Jalabert-Malbos, Marie-Laure |
|
2007 |
|
5 |
p. 803-812 10 p. |
artikel |
98 |
Perceived risk and risk reduction strategies in the choice of beef by Irish consumers
|
McCarthy, Mary |
|
2005 |
|
5 |
p. 435-445 11 p. |
artikel |
99 |
Perception of flavour in standardised fruit pulps with additions of acids or sugars
|
Marsh, Ken B. |
|
2006 |
|
5 |
p. 376-386 11 p. |
artikel |
100 |
Performance of three affective methods and diagnosis of the ANOVA model
|
Villanueva, Nilda D.M |
|
2000 |
|
5 |
p. 363-370 8 p. |
artikel |
101 |
Performance on an odor detection and identification test as a predictor of ortho- and retronasal odor intensity ratings in the young and elderly
|
Koskinen, Sari |
|
2005 |
|
5 |
p. 383-392 10 p. |
artikel |
102 |
Preference study using a latent class approach. Analysis of European preferences for smoked salmon
|
Séménou, Michel |
|
2007 |
|
5 |
p. 720-728 9 p. |
artikel |
103 |
Proper and improper use and interpretation of Beta-binomial models in the analysis of replicated difference and preference tests
|
Meyners, Michael |
|
2007 |
|
5 |
p. 741-750 10 p. |
artikel |
104 |
Replicated triangle and duo–trio tests: Discrimination capacity of assessors evaluated by Bayes’ rule
|
Bayarri, S. |
|
2008 |
|
5 |
p. 519-523 5 p. |
artikel |
105 |
ROC analysis in olive oil tasting: A Signal Detection Theory approach to tasting tasks
|
Paredes-Olay, Concepción |
|
2010 |
|
5 |
p. 562-568 7 p. |
artikel |
106 |
Rose Marie Pangborn Sensory Science Scholarship
|
|
|
2010 |
|
5 |
p. 579- 1 p. |
artikel |
107 |
Rose Marie Pangborn Sensory Science Scholarship
|
|
|
2011 |
|
5 |
p. 396- 1 p. |
artikel |
108 |
Sensory interaction of umami substances with model food matrices and its hedonic effect
|
Baryłko-Pikielna, N. |
|
2007 |
|
5 |
p. 751-758 8 p. |
artikel |
109 |
Sensory properties of cocoa liquor as affected by polyphenol concentration and duration of roasting
|
Misnawi, |
|
2004 |
|
5 |
p. 403-409 7 p. |
artikel |
110 |
Sharing an olfactory experience: The impact of oral communication
|
Baccino, Thierry |
|
2010 |
|
5 |
p. 443-452 10 p. |
artikel |
111 |
Social and physiological factors affecting food intake in elderly subjects: an experimental comparative study
|
Mathey, Marie-Françoise A.M |
|
2000 |
|
5 |
p. 397-403 7 p. |
artikel |
112 |
Speciality food orientation of food related lifestyle (FRL) segments in Great Britain
|
Wycherley, Aoife |
|
2008 |
|
5 |
p. 498-510 13 p. |
artikel |
113 |
Studies on the quality of fried snacks based on blends of wheat flour and soya flour
|
Senthil, Amudha |
|
2002 |
|
5 |
p. 267-273 7 p. |
artikel |
114 |
Study on the influence of age, gender and familiarity with the product on the acceptance of vegetable soups
|
Michon, C. |
|
2010 |
|
5 |
p. 478-488 11 p. |
artikel |
115 |
Success and failure of product development in the Danish food sector
|
Kristensen, K. |
|
1998 |
|
5 |
p. 333-342 10 p. |
artikel |
116 |
Sweet/sour balance in champagne wine and dependence on taste/odour interactions
|
Martin, N |
|
2002 |
|
5 |
p. 295-305 11 p. |
artikel |
117 |
Taste perception with age: pleasantness and its relationships with threshold sensitivity and supra-threshold intensity of five taste qualities
|
Mojet, Jos |
|
2005 |
|
5 |
p. 413-423 11 p. |
artikel |
118 |
The application of a text clustering statistical analysis to aid the interpretation of focus group interviews
|
Dransfield, E |
|
2004 |
|
5 |
p. 477-488 12 p. |
artikel |
119 |
The effect of expectations generated by brand name on the acceptability of dried semolina pasta
|
Di Monaco, R |
|
2004 |
|
5 |
p. 429-437 9 p. |
artikel |
120 |
The effect of polysaccharides on the astringency induced by phenolic compounds
|
Troszyńska, A. |
|
2010 |
|
5 |
p. 463-469 7 p. |
artikel |
121 |
The effect of product health information on liking and choice
|
Roosen, Jutta |
|
2007 |
|
5 |
p. 759-770 12 p. |
artikel |
122 |
The Food Choice Questionnaire: Factorial invariant over western urban populations?
|
Eertmans, Audrey |
|
2006 |
|
5 |
p. 344-352 9 p. |
artikel |
123 |
The influence of auditory and visual information on the perception of crispy food
|
de Liz Pocztaruk, Rafael |
|
2011 |
|
5 |
p. 404-411 8 p. |
artikel |
124 |
The influence of information and beliefs about technology on the acceptance of novel food technologies: A conjoint study of farmed prawn concepts
|
Cox, D.N. |
|
2007 |
|
5 |
p. 813-823 11 p. |
artikel |
125 |
The interaction of religion and family members’ influence on food decisions
|
Just, David R. |
|
2007 |
|
5 |
p. 786-794 9 p. |
artikel |
126 |
The paired preference test and the ‘No Preference’ option: was Odesky correct?
|
Angulo, Ofelia |
|
2005 |
|
5 |
p. 425-434 10 p. |
artikel |
127 |
The quest for the ideal product: Comparing different methods and approaches
|
van Trijp, Hans C.M. |
|
2007 |
|
5 |
p. 729-740 12 p. |
artikel |
128 |
10th Sensometrics - Past, Present, Future
|
|
|
2010 |
|
5 |
p. 580- 1 p. |
artikel |
129 |
Time–intensity characteristics of iron compounds
|
Yang, Heidi Hai-Ling |
|
2006 |
|
5 |
p. 337-343 7 p. |
artikel |
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