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                             99 results found
no title author magazine year volume issue page(s) type
1 Acceptability of genetically modified cheese presented as real product alternative Lähteenmäki, Liisa
2002
7-8 p. 523-533
11 p.
article
2 A comparison between industrial experts' and novices' haptic perceptual organization: a tool to identify descriptors of the handle of fabrics Soufflet, Ivanne
2004
7-8 p. 689-699
11 p.
article
3 A comparison of sensory attribute use by children and experts to evaluate chocolate Sune, Francis
2002
7-8 p. 545-553
9 p.
article
4 Adaptive preference target: Contribution of Kano’s model of satisfaction for an optimized preference analysis using a sequential consumer test Rivière, P.
2006
7-8 p. 572-581
10 p.
article
5 Aims & Scope & Editorial Board 2006
7-8 p. CO2-
1 p.
article
6 A Markovian model to study products shelf-lives Ledauphin, Stéphanie
2006
7-8 p. 598-603
6 p.
article
7 An alternative to external preference mapping based on consumer perceptive mapping Faye, Pauline
2006
7-8 p. 604-614
11 p.
article
8 Analyses of smoked salmon data – traditional statistical approaches Carr, B. Thomas
2006
7-8 p. 2-3
2 p.
article
9 Analysis of salmon data using analysis of variance and preference-mapping-like analysis Brockhoff, P.B.
2006
7-8 p. 3-5
3 p.
article
10 Another look at sensory data: How to “have your salmon and eat it, too!” Lê, S.
2006
7-8 p. 3-5
3 p.
article
11 A prospective study of food preferences in childhood Nicklaus, Sophie
2004
7-8 p. 805-818
14 p.
article
12 Are young teens influenced by increased product description detail and branding during consumer testing? Allison, Ann-Marie A.
2004
7-8 p. 819-829
11 p.
article
13 A Sensory Revolution. The 5th Pangborn Sensory Science Symposium, Boston, Massachusetts, USA 20–24 July 2003 Meisleman, Herbert L.
2004
7-8 p. 611-612
2 p.
article
14 Attitudes behind consumers' willingness to use functional foods Urala, Nina
2004
7-8 p. 793-803
11 p.
article
15 Banquet Song Lyrics Bell, Rick
2004
7-8 p. 613-615
3 p.
article
16 Calendar 2002
7-8 p. I-II
nvt p.
article
17 Calendar 2006
7-8 p. I-
1 p.
article
18 Calendar 2004
7-8 p. I-II
nvt p.
article
19 Chemometrics, econometrics, psychometrics—How best to handle hedonics? MacKay, David
2006
7-8 p. 529-535
7 p.
article
20 Clustering people, defining segments and the limits to product ‘knowability’ Moskowitz, Howard R.
2006
7-8 p. 3-5
3 p.
article
21 Comparing sensory methods for the optimisation of mango gel snacks Ekpong, Apinya
2006
7-8 p. 622-628
7 p.
article
22 Consideration of Thurstonian Scaling of Ratings Data Warnock, A.R.
2006
7-8 p. 556-561
6 p.
article
23 Consumer responses to an off-flavor in juice in the presence of specific health claims Tuorila, Hely
2002
7-8 p. 561-569
9 p.
article
24 Creating memorable products: Actual liking and remembered liking Zandstra, E.H.
2006
7-8 p. 2-3
2 p.
article
25 Cross-cultural sensory analysis in the Asia-Pacific region 2006
7-8 p. 648-649
2 p.
article
26 Culture and odor categorization: agreement between cultures depends upon the odors Chrea, C.
2004
7-8 p. 669-679
11 p.
article
27 Degree of difference testing: A new approach incorporating control lot variability Pecore, Suzanne
2006
7-8 p. 552-555
4 p.
article
28 Determination of consumer acceptance limits to sensory defects using survival analysis Hough, Guillermo
2004
7-8 p. 729-734
6 p.
article
29 Development of eating and meal pattern in infants up to 12 months of age 2006
7-8 p. 637-638
2 p.
article
30 Development of food preferences: Lessons learned from longitudinal and experimental studies Mennella, Julie A.
2006
7-8 p. 635-637
3 p.
article
31 Dynamics of food preferences: a case study with chewing gums Delarue, Julien
2004
7-8 p. 771-779
9 p.
article
32 Editorial Board 2002
7-8 p. IFC-
1 p.
article
33 Editorial board 2004
7-8 p. IFC-
1 p.
article
34 Effect of sensory factors and family context on the early development of food preferences: A longitudinal study 2006
7-8 p. 637-
1 p.
article
35 Examination of chemical irritation and textural influence on food preferences in two age cohorts using complex food systems Forde, Ciarán G
2002
7-8 p. 571-581
11 p.
article
36 Examining the relationship between product package colour and product selection in preschoolers Marshall, David
2006
7-8 p. 615-621
7 p.
article
37 Fifth Pangborn 2004
7-8 p. 881-886
6 p.
article
38 Flavor perception of a model cheese: relationships with oral and physico-chemical parameters Pionnier, E.
2004
7-8 p. 843-852
10 p.
article
39 From psychophysics to the clinic: missteps and advances Bartoshuk, Linda M.
2004
7-8 p. 617-632
16 p.
article
40 From psychophysics to the world… data acquired, lessons learned Moskowitz, Howard
2004
7-8 p. 633-644
12 p.
article
41 Functionality creates challenges to consumer acceptance 2006
7-8 p. 630-631
2 p.
article
42 Impact of the information provided to consumers on their willingness to pay for Champagne: comparison with hedonic scores Lange, C.
2002
7-8 p. 597-608
12 p.
article
43 Impact of the olfactory quality and chemical complexity of the flavouring agent on the texture of low fat stirred yogurts assessed by three different sensory methodologies Saint-Eve, Anne
2004
7-8 p. 655-668
14 p.
article
44 Important considerations in cross-cultural sensory and consumer research – Introductory overview 2006
7-8 p. 647-
1 p.
article
45 Influences on childhood eating behaviour 2006
7-8 p. 638-639
2 p.
article
46 Introduction Courcoux, Ph.
2006
7-8 p. 3-5
3 p.
article
47 It hurts so good: oral irritation by spices and carbonated drinks and the underlying neural mechanisms Carstens, E
2002
7-8 p. 431-443
13 p.
article
48 List of Contents / Author Index for Vol 13 2002
7-8 p. III-
1 p.
article
49 Measurement of implicit food memory: Advances and difficulties Issanchou, S.
2006
7-8 p. 2-3
2 p.
article
50 Memory for food and food expectations: A special case? Köster, E.P.
2006
7-8 p. 3-5
3 p.
article
51 Memory of sweetness and fatty flavours: Effects of gender and liking Møller, P.
2006
7-8 p. 2-3
2 p.
article
52 Mobilization of short-term memory capacity for odors in discriminative tests: implication for assessors' selection Dacremont, Catherine
2004
7-8 p. 735-742
8 p.
article
53 Modulation of perceived taste by olfaction in familiar and unfamiliar beverages Labbe, D.
2006
7-8 p. 582-589
8 p.
article
54 Motives for food choice: a comparison of consumers from Japan, Taiwan, Malaysia and New Zealand Prescott, J
2002
7-8 p. 489-495
7 p.
article
55 On the consistency of liking scores: insights from a study including 917 consumers from 10 to 80 years old Cordelle, Sylvie
2004
7-8 p. 831-841
11 p.
article
56 Perception of taste intensity in solutions of random-coil polysaccharides above and below c ∗ Cook, David J
2002
7-8 p. 473-480
8 p.
article
57 Perceptive free sorting and verbalization tasks with naive subjects: an alternative to descriptive mappings Faye, Pauline
2004
7-8 p. 781-791
11 p.
article
58 Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process Buettner, Andrea
2002
7-8 p. 497-504
8 p.
article
59 Prediction of perceived astringency induced by phenolic compounds Monteleone, Erminio
2004
7-8 p. 761-769
9 p.
article
60 Preference mapping of cracker type biscuits Martı́nez, Carolina
2002
7-8 p. 535-544
10 p.
article
61 Relating the food involvement scale to demographic variables, food choice and other constructs Marshall, David
2004
7-8 p. 871-879
9 p.
article
62 Relevance of omission tests to determine flavour-active compounds in food Engel, Erwan
2002
7-8 p. 505-513
9 p.
article
63 Segmentation of consumers taking account of external data. A clustering of variables approach Vigneau, E.
2002
7-8 p. 515-521
7 p.
article
64 Sensory acceptability of menus and sweet snacks among children and adults from low- and medium-income households in Argentina Sosa, Miriam
2006
7-8 p. 590-597
8 p.
article
65 Sensory aspects of milk products influence their perceived calcium content 2006
7-8 p. 631-633
3 p.
article
66 Sensory impact of free fatty acids on the aroma of a model Cheddar cheese House, Kelly A
2002
7-8 p. 481-488
8 p.
article
67 Sensory issues in salt reduction 2006
7-8 p. 633-634
2 p.
article
68 Sensory perception of creaminess and its relationship with food structure Kilcast, David
2002
7-8 p. 609-623
15 p.
article
69 Sorting procedure as an alternative to quantitative descriptive analysis to obtain a product sensory map Cartier, Raphaelle
2006
7-8 p. 562-571
10 p.
article
70 Statistical methods to examine differences in the rating of soft-drinks among different groups of consumers Kunert, Joachim
2002
7-8 p. 555-559
5 p.
article
71 Steps towards a consumer-driven ‘concept innovation machine’ for food and drink Moskowitz, Howard R.
2006
7-8 p. 536-551
16 p.
article
72 Strategies for consumer segmentation with applications on preference data Westad, F.
2004
7-8 p. 681-687
7 p.
article
73 The development of a perceived satiety index for military rations Merrill, E.P.
2004
7-8 p. 859-870
12 p.
article
74 The effect of attribute questions on overall liking ratings Popper, R.
2004
7-8 p. 853-858
6 p.
article
75 The effect of meal situation, social interaction, physical environment and choice on food acceptability King, Silvia C.
2004
7-8 p. 645-653
9 p.
article
76 The effect of viscosity and volume on pleasantness and satiating power of rice milk Russell, K.
2004
7-8 p. 743-750
8 p.
article
77 The Fourth Pangborn Sensory Science Symposium 2001:A Sense Odyssey22–26 July 2001, Dijon, France Issanchou, S
2002
7-8 p. 429-430
2 p.
article
78 The fuzzy set theory: a helpful tool for the estimation of sensory properties of crusting sausage appearance by a single expert Ioannou, Irina
2002
7-8 p. 589-595
7 p.
article
79 The knowing nose: the role of knowledge in wine expertise Hughson, Angus L
2002
7-8 p. 463-472
10 p.
article
80 The oral management of food: the bases of oral success and for understanding the sensations that drive us to eat Heath, M.Robin
2002
7-8 p. 453-461
9 p.
article
81 The relationship between chewing activity and food bolus properties obtained from different meat textures Mioche, Laurence
2002
7-8 p. 583-588
6 p.
article
82 The Sixth Pangborn Sensory Science Symposium, Harrogate, North Yorkshire, UK 7–11 August 2005 Lyon, David H.
2006
7-8 p. 527-528
2 p.
article
83 The use of non-hypothetical experimental markets for measuring the acceptance of genetically modified foods Jaeger, Sara R.
2004
7-8 p. 701-714
14 p.
article
84 Understanding the role cross-modal sensory interactions play in food acceptability in younger and older consumers Forde, C.G.
2004
7-8 p. 715-727
13 p.
article
85 Using a Descriptive Sensory panel across different countries and cultures 2006
7-8 p. 647-648
2 p.
article
86 Using linear mixed models to handle variability of consumers’ liking Chabanet, C.
2006
7-8 p. 2-3
2 p.
article
87 Volume Contents and Author Index for Vol 14 and 15 2004
7-8 p. III-XVIII
nvt p.
article
88 What can cognitive psychology and sensory evaluation learn from each other? Abdi, Hervé
2002
7-8 p. 445-451
7 p.
article
89 Which juice is ‘healthier’? A consumer study of probiotic non-dairy juice drinks Luckow, T.
2004
7-8 p. 751-759
9 p.
article
90 Workshop summary: Cross-cultural sensory and consumer studies 2006
7-8 p. 646-647
2 p.
article
91 Workshop summary: Data analysis workshop: getting the most out of just-about-right data 2004
7-8 p. 891-899
9 p.
article
92 Workshop summary: Developing, comparing and using consumer and sensory vocabularies – How can we do it better? 2006
7-8 p. 669-672
4 p.
article
93 Workshop summary: How do age-related changes in sensory physiology infulence food liking and food in take? 2004
7-8 p. 907-911
5 p.
article
94 Workshop summary: Non traditional consumer research methods 2004
7-8 p. 887-890
4 p.
article
95 Workshop Summary: Overview of developments in healthy eating and challenges to sensory professionals 2006
7-8 p. 629-
1 p.
article
96 Workshop summary: Sensory shelf-life testing 2006
7-8 p. 640-645
6 p.
article
97 Workshop summary: The role of memory in food choice and liking Dijksterhuis, Garmt
2006
7-8 p. 1-
1 p.
article
98 Workshop summary: Understanding the development of food preferences early in life: Focus on follow-up studies Nicklaus, Sophie
2006
7-8 p. 635-
1 p.
article
99 Workshop summary: What to eat: A multi-discipline view of meals 2004
7-8 p. 901-905
5 p.
article
                             99 results found
 
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