| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acceptability of partially dealcoholized wines – Measuring the impact of sensory and information cues on overall liking in real-life settings
|
Meillon, S.
|
|
2010
|
|
7 |
p. 763-773
11 p.
|
artikel
|
| 2 |
Aims & Scope & Editorial Board
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2009
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7 |
p. IFC-
1 p.
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artikel
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| 3 |
Aims & Scope & Editorial Board
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2010
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7 |
p. IFC-
1 p.
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artikel
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| 4 |
Aims & Scope & Editorial Board
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2007
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7 |
p. IFC-
1 p.
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artikel
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| 5 |
Aims & Scope & Editorial Board
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2008
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7 |
p. IFC-
1 p.
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artikel
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| 6 |
Aims & Scope & Editorial Board
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2011
|
|
7 |
p. IFC-
1 p.
|
artikel
|
| 7 |
A matching task as a potential technique for descriptive profile validation
|
O'Neill, Lynda
|
|
2003
|
|
7 |
p. 539-547
9 p.
|
artikel
|
| 8 |
A model for reduced fat food product development success
|
Stewart-Knox, Barbara
|
|
2003
|
|
7 |
p. 583-593
11 p.
|
artikel
|
| 9 |
A modified sorting task to investigate consumer perceptions of extra virgin olive oils
|
Santosa, Metta
|
|
2010
|
|
7 |
p. 881-892
12 p.
|
artikel
|
| 10 |
An extension of the theory of planned behavior to predict immediate hedonic behaviors and distal benefit behaviors
|
Collins, Anna
|
|
2011
|
|
7 |
p. 638-646
9 p.
|
artikel
|
| 11 |
Berry sensory attributes correlate with compositional changes under different viticultural management of Semillon (Vitis vinifera L.)
|
Lohitnavy, Nikki
|
|
2010
|
|
7 |
p. 711-719
9 p.
|
artikel
|
| 12 |
Burgundy red wines: Representation of potential for aging
|
Jaffré, J.
|
|
2009
|
|
7 |
p. 505-513
9 p.
|
artikel
|
| 13 |
Calendar
|
|
|
2009
|
|
7 |
p. I-
1 p.
|
artikel
|
| 14 |
Calendar
|
|
|
2010
|
|
7 |
p. I-
1 p.
|
artikel
|
| 15 |
Calendar
|
|
|
2003
|
|
7 |
p. I-II
nvt p.
|
artikel
|
| 16 |
Calendar
|
|
|
2007
|
|
7 |
p. I-
1 p.
|
artikel
|
| 17 |
Calendar
|
|
|
2005
|
|
7 |
p. I-
1 p.
|
artikel
|
| 18 |
Calendar
|
|
|
2008
|
|
7 |
p. I-
1 p.
|
artikel
|
| 19 |
Calendar
|
|
|
2011
|
|
7 |
p. I-
1 p.
|
artikel
|
| 20 |
Characterizing milk aftertaste: The effects of salivation rate, PROP taster status, or small changes in acidity, fat, or sucrose on acceptability of milk to milk dislikers
|
Porubcan, Alyssa R.
|
|
2005
|
|
7 |
p. 608-620
13 p.
|
artikel
|
| 21 |
Collection and analysis of perceived product inter-distances using multiple factor analysis: Application to the study of 10 white wines from the Loire Valley
|
Pagès, Jérôme
|
|
2005
|
|
7 |
p. 642-649
8 p.
|
artikel
|
| 22 |
Combining discrete choice and informed sensory testing in a two-stage process: Can it predict wine market share?
|
Mueller, Simone
|
|
2010
|
|
7 |
p. 741-754
14 p.
|
artikel
|
| 23 |
Comparison of five common acceptance and preference methods
|
Hein, Karen A.
|
|
2008
|
|
7 |
p. 651-661
11 p.
|
artikel
|
| 24 |
Consumer attitudes and purchase intentions in relation to organic foods in Taiwan: Moderating effects of food-related personality traits
|
Chen, Mei-Fang
|
|
2007
|
|
7 |
p. 1008-1021
14 p.
|
artikel
|
| 25 |
Consumer perception and use of iron fortified foods is associated with their knowledge and understanding of nutritional issues
|
Pounis, George D.
|
|
2011
|
|
7 |
p. 683-688
6 p.
|
artikel
|
| 26 |
Consumer preferences and willingness to pay for grass-fed beef: Empirical evidence from in-store experiments
|
Xue, Hong
|
|
2010
|
|
7 |
p. 857-866
10 p.
|
artikel
|
| 27 |
Consumer rejection threshold for 1,8-cineole (eucalyptol) in Australian red wine
|
Saliba, Anthony J.
|
|
2009
|
|
7 |
p. 500-504
5 p.
|
artikel
|
| 28 |
Consumer sensory characteristics of broiler and indigenous chicken meat: A South African example
|
Dyubele, N.L.
|
|
2010
|
|
7 |
p. 815-819
5 p.
|
artikel
|
| 29 |
Consumers’ valuation of nutritional information: A choice experiment study
|
Gracia, Azucena
|
|
2009
|
|
7 |
p. 463-471
9 p.
|
artikel
|
| 30 |
Consumers’ willingness to pay for organic chicken breast: Evidence from choice experiment
|
Van Loo, Ellen J.
|
|
2011
|
|
7 |
p. 603-613
11 p.
|
artikel
|
| 31 |
Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines
|
Meillon, S.
|
|
2009
|
|
7 |
p. 490-499
10 p.
|
artikel
|
| 32 |
Cross-modal interactions between taste and smell: Odour-induced saltiness enhancement depends on salt level
|
Nasri, Nizar
|
|
2011
|
|
7 |
p. 678-682
5 p.
|
artikel
|
| 33 |
Development and validation of a tool to recall alcoholic beverage and wine consumption over consumers’ lifetimes
|
Melo, L.
|
|
2010
|
|
7 |
p. 697-704
8 p.
|
artikel
|
| 34 |
Easy and powerful analysis of replicated paired preference tests using the χ 2 test
|
Meyners, Michael
|
|
2007
|
|
7 |
p. 938-948
11 p.
|
artikel
|
| 35 |
Eating habits in childhood relate to preference for traditional diets among young Japanese
|
Kimura, Atsushi
|
|
2010
|
|
7 |
p. 843-848
6 p.
|
artikel
|
| 36 |
Editorial board
|
|
|
2005
|
|
7 |
p. CO2-
1 p.
|
artikel
|
| 37 |
Effect of contextual factors on liking for wine—use of robust design methodology
|
Hersleth, Margrethe
|
|
2003
|
|
7 |
p. 615-622
8 p.
|
artikel
|
| 38 |
Effect of sensory education on food preferences in children
|
Reverdy, C.
|
|
2010
|
|
7 |
p. 794-804
11 p.
|
artikel
|
| 39 |
Effect of the region of origin on the perceived quality of olive oil: An experimental approach using a control group
|
Dekhili, S.
|
|
2009
|
|
7 |
p. 525-532
8 p.
|
artikel
|
| 40 |
Effects of aroma–texture congruency within dairy custard on satiation and food intake
|
Harthoorn, Lucien F.
|
|
2008
|
|
7 |
p. 644-650
7 p.
|
artikel
|
| 41 |
Enhancement of sweetness intensity in gels by inhomogeneous distribution of sucrose
|
Mosca, Ana Carolina
|
|
2010
|
|
7 |
p. 837-842
6 p.
|
artikel
|
| 42 |
Estimation and inference in the same–different test
|
Christensen, Rune Haubo Bojesen
|
|
2009
|
|
7 |
p. 514-524
11 p.
|
artikel
|
| 43 |
Explaining intention to consume a new fish product: A cross-generational and cross-cultural comparison
|
Olsen, Svein Ottar
|
|
2008
|
|
7 |
p. 618-627
10 p.
|
artikel
|
| 44 |
Flavour characterization of red wines by descriptive analysis and ESI mass spectrometry
|
Biasoto, Aline C.T.
|
|
2010
|
|
7 |
p. 755-762
8 p.
|
artikel
|
| 45 |
Food consumption behavior of socioeconomic groups for private labels and national brands
|
Akbay, Cuma
|
|
2005
|
|
7 |
p. 621-631
11 p.
|
artikel
|
| 46 |
Food labels: Do consumers perceive what semiotics want to convey?
|
Ares, Gastón
|
|
2011
|
|
7 |
p. 689-698
10 p.
|
artikel
|
| 47 |
Food neophobia and willingness to try non-traditional foods for Koreans
|
Choe, Ja Young
|
|
2011
|
|
7 |
p. 671-677
7 p.
|
artikel
|
| 48 |
Food quality assessment in parent–child dyads – A hall-test of healthier in-between meals for adolescents
|
Bech-Larsen, Tino
|
|
2011
|
|
7 |
p. 614-619
6 p.
|
artikel
|
| 49 |
Hedonic ratings and consumption of school lunch among preschool children
|
Caporale, Gabriella
|
|
2009
|
|
7 |
p. 482-489
8 p.
|
artikel
|
| 50 |
How information about fibre (traditional and resistant starch) influences consumer acceptance of muffins
|
Baixauli, R.
|
|
2008
|
|
7 |
p. 628-635
8 p.
|
artikel
|
| 51 |
Impact of partial alcohol reduction in Syrah wine on perceived complexity and temporality of sensations and link with preference
|
Meillon, S.
|
|
2010
|
|
7 |
p. 732-740
9 p.
|
artikel
|
| 52 |
Influence of brand information on consumers’ expectations and liking of powdered drinks in central location tests
|
Varela, Paula
|
|
2010
|
|
7 |
p. 873-880
8 p.
|
artikel
|
| 53 |
Influence of co-winemaking technique in sensory characteristics of new Spanish red wines
|
García-Carpintero, E. Gómez
|
|
2010
|
|
7 |
p. 705-710
6 p.
|
artikel
|
| 54 |
In Memoriam: Richard “Rick” Bell
|
Cardello, Armand
|
|
2007
|
|
7 |
p. 931-932
2 p.
|
artikel
|
| 55 |
Investigation on perceived country image of imported food
|
Yeh, Ching-Hsuan
|
|
2010
|
|
7 |
p. 849-856
8 p.
|
artikel
|
| 56 |
Lifetime wine drinking, changing attitudes and associations with current wine consumption: A pilot study indicating how experience may drive current behaviour
|
Melo, Lauro
|
|
2010
|
|
7 |
p. 784-790
7 p.
|
artikel
|
| 57 |
Long-term acceptability and choice of teas differing in sweetness
|
Chung, Seo-Jin
|
|
2007
|
|
7 |
p. 963-974
12 p.
|
artikel
|
| 58 |
Measuring taste acceptance in neurologically impaired adults
|
Pelletier, Cathy A.
|
|
2003
|
|
7 |
p. 595-602
8 p.
|
artikel
|
| 59 |
Methodology to analyse rank and carry-over effects
|
Huon de Kermadec, Françoise
|
|
2005
|
|
7 |
p. 600-607
8 p.
|
artikel
|
| 60 |
Modeling preference of commercial toasted white corn tortilla chips using proportional odds models
|
Meullenet, J-F.
|
|
2003
|
|
7 |
p. 603-614
12 p.
|
artikel
|
| 61 |
Modifying the multisensory perception of a carbonated beverage using auditory cues
|
Zampini, Massimiliano
|
|
2005
|
|
7 |
p. 632-641
10 p.
|
artikel
|
| 62 |
Organic consumers’ personal values research: Testing and validating the list of values (LOV) scale and implementing a value-based segmentation task
|
Chryssohoidis, George M.
|
|
2005
|
|
7 |
p. 585-599
15 p.
|
artikel
|
| 63 |
Package images modulate flavor perception for orange juice
|
Mizutani, Nanami
|
|
2010
|
|
7 |
p. 867-872
6 p.
|
artikel
|
| 64 |
Partitioning methods outperform hierarchical methods for clustering consumers in preference mapping
|
Wajrock, Sophie
|
|
2008
|
|
7 |
p. 662-669
8 p.
|
artikel
|
| 65 |
Prediction of sensory quality in raw carrots (Daucus carota L.) using multi-block LS-ParPLS
|
Kreutzmann, Stine
|
|
2008
|
|
7 |
p. 609-617
9 p.
|
artikel
|
| 66 |
Preference, liking and wanting for beverages in children aged 9–14years: Role of sourness perception, chemical composition and background variables
|
Kildegaard, Heidi
|
|
2011
|
|
7 |
p. 620-627
8 p.
|
artikel
|
| 67 |
Prespecified factor level combinations in the optimal design of mixture-process variable experiments
|
De Ketelaere, Bart
|
|
2011
|
|
7 |
p. 661-670
10 p.
|
artikel
|
| 68 |
Representation of complexity in wine: Influence of expertise
|
Parr, W.V.
|
|
2011
|
|
7 |
p. 647-660
14 p.
|
artikel
|
| 69 |
Searching a specific bottle for Tannat wine using a check-all-that apply question and conjoint analysis
|
Puyares, Victoria
|
|
2010
|
|
7 |
p. 684-691
8 p.
|
artikel
|
| 70 |
Sensory changes in extruded oat stored under different packaging, light and temperature conditions
|
Larsen, Hanne
|
|
2005
|
|
7 |
p. 573-584
12 p.
|
artikel
|
| 71 |
Sensory meat quality, ultimate pH values, blood parameters and carcass characteristics in reindeer (Rangifer tarandus tarandus L.) grazed on natural pastures or fed a commercial feed mixture
|
Wiklund, E.
|
|
2003
|
|
7 |
p. 573-581
9 p.
|
artikel
|
| 72 |
Sensory typicality of wines: How scientists have recently dealt with this subject
|
Maitre, I.
|
|
2010
|
|
7 |
p. 726-731
6 p.
|
artikel
|
| 73 |
Social representation of new foods has a stable structure based on suspicion and trust
|
Huotilainen, A.
|
|
2005
|
|
7 |
p. 565-572
8 p.
|
artikel
|
| 74 |
Special Pangborn Wine Issue: Presentation
|
Bertuccioli, Mario
|
|
2010
|
|
7 |
p. 667-
1 p.
|
artikel
|
| 75 |
Statistical inference for temporal dominance of sensations data using randomization tests
|
Meyners, Michael
|
|
2010
|
|
7 |
p. 805-814
10 p.
|
artikel
|
| 76 |
Sweetness acceptance of novices, experienced consumers and winemakers in Hunter Valley Semillon wines
|
Blackman, John
|
|
2010
|
|
7 |
p. 679-683
5 p.
|
artikel
|
| 77 |
The demographics of neophobia in a large commercial US sample
|
Meiselman, H.L.
|
|
2010
|
|
7 |
p. 893-897
5 p.
|
artikel
|
| 78 |
The dimensions of wine quality
|
Charters, Steve
|
|
2007
|
|
7 |
p. 997-1007
11 p.
|
artikel
|
| 79 |
The emotional response to wine consumption
|
Ferrarini, R.
|
|
2010
|
|
7 |
p. 720-725
6 p.
|
artikel
|
| 80 |
The importance of landscape in wine quality perception: An integrated approach using choice-based conjoint analysis and combination-based permutation tests
|
Tempesta, Tiziano
|
|
2010
|
|
7 |
p. 827-836
10 p.
|
artikel
|
| 81 |
The influence of perceived healthiness on wine consumption patterns
|
Saliba, Anthony J.
|
|
2010
|
|
7 |
p. 692-696
5 p.
|
artikel
|
| 82 |
The multisensory perception of flavor: Assessing the influence of color cues on flavor discrimination responses
|
Zampini, Massimiliano
|
|
2007
|
|
7 |
p. 975-984
10 p.
|
artikel
|
| 83 |
The path analysis method of eliminating preferred stimuli (PAMEPS) as a means to determine foam preferences for lagers in European judges based upon image assessment
|
Smythe, John E.
|
|
2003
|
|
7 |
p. 567-572
6 p.
|
artikel
|
| 84 |
The relative influence of packaging, labelling, branding and sensory attributes on liking and purchase intent: Consumers differ in their responsiveness
|
Mueller, Simone
|
|
2010
|
|
7 |
p. 774-783
10 p.
|
artikel
|
| 85 |
The sensory optimum of chicken broths supplemented with calcium di-glutamate: A possibility for reducing sodium while maintaining taste
|
Carter, Brett E.
|
|
2011
|
|
7 |
p. 699-703
5 p.
|
artikel
|
| 86 |
The use of standard electrode potentials to predict the taste of solid metals
|
Laughlin, Zoe
|
|
2011
|
|
7 |
p. 628-637
10 p.
|
artikel
|
| 87 |
Towards more sustainable food choices: Value priorities and motivational orientations
|
de Boer, Joop
|
|
2007
|
|
7 |
p. 985-996
12 p.
|
artikel
|
| 88 |
Two four-way multiblock methods used for comparing two consumer panels of children
|
Vivien, Myrtille
|
|
2009
|
|
7 |
p. 472-481
10 p.
|
artikel
|
| 89 |
Understanding consumer preferences for Shiraz wine and Cheddar cheese pairings
|
Bastian, Susan E.P.
|
|
2010
|
|
7 |
p. 668-678
11 p.
|
artikel
|
| 90 |
Understanding consumers’ perception of conventional and functional yogurts using word association and hard laddering
|
Ares, Gastón
|
|
2008
|
|
7 |
p. 636-643
8 p.
|
artikel
|
| 91 |
Using a change-point model to describe temporal bitter relationships among hop-derived compounds
|
Fritsch, A.
|
|
2010
|
|
7 |
p. 820-826
7 p.
|
artikel
|
| 92 |
Variability of the representation of the variables resulting from PCA in the case of a conventional sensory profile
|
Husson, F.
|
|
2007
|
|
7 |
p. 933-937
5 p.
|
artikel
|
| 93 |
What parents prefer and children like – Investigating choice of vegetable-based food for children
|
Søndergaard, Helle Alsted
|
|
2007
|
|
7 |
p. 949-962
14 p.
|
artikel
|
| 94 |
Wine produced by organic grapes in Greece: using means—end chains analysis to reveal organic buyers' purchasing motives in comparison to the non-buyers
|
Fotopoulos, Christos
|
|
2003
|
|
7 |
p. 549-566
18 p.
|
artikel
|
| 95 |
WORKSHOP: Sensory wine research and its future!
|
|
|
2010
|
|
7 |
p. 791-793
3 p.
|
artikel
|
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