| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A computerised adaptation of the repertory grid methodology as a useful tool to elicit older consumers’ perceptions of foods
|
Russell, C.G
|
|
2003
|
|
8 |
p. 681-691
11 p.
|
artikel
|
| 2 |
A general methodology for analyzing fashion oriented textile products using sensory evaluation
|
Zhu, Y.
|
|
2010
|
|
8 |
p. 1068-1076
9 p.
|
artikel
|
| 3 |
Aims & Scope & Editorial Board
|
|
|
2010
|
|
8 |
p. IFC-
1 p.
|
artikel
|
| 4 |
Aims ; Scope ; Editorial Board
|
|
|
2003
|
|
8 |
p. IFC-
1 p.
|
artikel
|
| 5 |
Aims & Scope & Editorial Board
|
|
|
2009
|
|
8 |
p. IFC-
1 p.
|
artikel
|
| 6 |
Aims & Scope & Editorial Board
|
|
|
2007
|
|
8 |
p. IFC-
1 p.
|
artikel
|
| 7 |
Aims & Scope & Editorial Board
|
|
|
2008
|
|
8 |
p. IFC-
1 p.
|
artikel
|
| 8 |
Aims & Scope & Editorial Board
|
|
|
2011
|
|
8 |
p. IFC-
1 p.
|
artikel
|
| 9 |
A method to measure the effect of food appearance factors on children’s visual preferences
|
Kildegaard, H.
|
|
2011
|
|
8 |
p. 763-771
9 p.
|
artikel
|
| 10 |
A new research platform to contribute to the pleasure of eating and healthy food behaviors through academic and applied Food and Hospitality research
|
Giboreau, Agnès
|
|
2009
|
|
8 |
p. 533-536
4 p.
|
artikel
|
| 11 |
A sensory scientific approach to visual pattern recognition of complex biological systems
|
Martens, Magni
|
|
2010
|
|
8 |
p. 977-986
10 p.
|
artikel
|
| 12 |
Attitudes towards organic foods and risk/benefit perception associated with pesticides
|
Saba, Anna
|
|
2003
|
|
8 |
p. 637-645
9 p.
|
artikel
|
| 13 |
Author index
|
|
|
2001
|
|
8 |
p. IX-X
nvt p.
|
artikel
|
| 14 |
Beliefs, attitude and behaviour towards fresh meat revisited after the Belgian dioxin crisis
|
Verbeke, Wim
|
|
2001
|
|
8 |
p. 489-498
10 p.
|
artikel
|
| 15 |
Calendar
|
|
|
2010
|
|
8 |
p. I-
1 p.
|
artikel
|
| 16 |
Calendar
|
|
|
2001
|
|
8 |
p. I-II
nvt p.
|
artikel
|
| 17 |
Calendar
|
|
|
2003
|
|
8 |
p. I-II
nvt p.
|
artikel
|
| 18 |
Calendar
|
|
|
2009
|
|
8 |
p. I-
1 p.
|
artikel
|
| 19 |
Calendar
|
|
|
2007
|
|
8 |
p. I-
1 p.
|
artikel
|
| 20 |
Calendar
|
|
|
2005
|
|
8 |
p. I-
1 p.
|
artikel
|
| 21 |
Calendar
|
|
|
2008
|
|
8 |
p. I-
1 p.
|
artikel
|
| 22 |
Calendar
|
|
|
2011
|
|
8 |
p. I-II
nvt p.
|
artikel
|
| 23 |
Changes in the pleasantness of caffeine-associated flavours consumed at home
|
Mobini, Sirous
|
|
2005
|
|
8 |
p. 659-666
8 p.
|
artikel
|
| 24 |
Chemical input – Sensory output: Diverse modes of physiology–flavour interaction
|
Buettner, Andrea
|
|
2010
|
|
8 |
p. 915-924
10 p.
|
artikel
|
| 25 |
Comparing central location test and home use test results: Application of a new criterion
|
Boutrolle, Isabelle
|
|
2005
|
|
8 |
p. 704-713
10 p.
|
artikel
|
| 26 |
Comparing methods for measuring consumer willingness to pay for a basic and an improved ready made soup product
|
Grunert, Klaus G.
|
|
2009
|
|
8 |
p. 607-619
13 p.
|
artikel
|
| 27 |
Comparison of methods used to study consumer emotions associated with fragrance
|
Churchill, Anne
|
|
2010
|
|
8 |
p. 1108-1113
6 p.
|
artikel
|
| 28 |
Comparison of PLS dummy variables and Fishbone method to determine optimal product characteristics from ideal profiles
|
Worch, Thierry
|
|
2010
|
|
8 |
p. 1077-1087
11 p.
|
artikel
|
| 29 |
Conditioning unfamiliar and familiar flavours to specific positive emotions
|
Kuenzel, J.
|
|
2010
|
|
8 |
p. 1105-1107
3 p.
|
artikel
|
| 30 |
Construction and validation of a psychometric scale to measure consumers’ fears of novel food technologies: The food technology neophobia scale
|
Cox, D.N.
|
|
2008
|
|
8 |
p. 704-710
7 p.
|
artikel
|
| 31 |
Consumer familiarity with foods and the perception of risks and benefits
|
Fischer, Arnout R.H.
|
|
2009
|
|
8 |
p. 576-585
10 p.
|
artikel
|
| 32 |
Consumer liking and descriptive analysis of six varieties of organically grown edamame-type soybean
|
Wszelaki, A.L.
|
|
2005
|
|
8 |
p. 651-658
8 p.
|
artikel
|
| 33 |
Consumer perceptions of food products involving genetic modification—results from a qualitative study in four Nordic countries
|
Grunert, Klaus G
|
|
2001
|
|
8 |
p. 527-542
16 p.
|
artikel
|
| 34 |
Consumers’ acceptability of cured ham in Spain and the influence of information
|
Resano, Helena
|
|
2007
|
|
8 |
p. 1064-1076
13 p.
|
artikel
|
| 35 |
Customer perception of switch-feel in luxury sports utility vehicles
|
Wellings, Tom
|
|
2008
|
|
8 |
p. 737-746
10 p.
|
artikel
|
| 36 |
Degree of appropriateness and frequency of consumption of mayonnaise, ketchup, mustard and similar sauces in Argentina
|
Sosa, Miriam
|
|
2005
|
|
8 |
p. 667-674
8 p.
|
artikel
|
| 37 |
Determining optimum ripening time of fruits by applying survival analysis statistics to consumer data
|
Garitta, Lorena
|
|
2008
|
|
8 |
p. 747-752
6 p.
|
artikel
|
| 38 |
Development of a total quality scoring system based on consumer preference weightings and sensory profiles: application to fruit dates (Tamr)
|
Ismail, Baraem
|
|
2001
|
|
8 |
p. 499-506
8 p.
|
artikel
|
| 39 |
Does the weight of the dish influence our perception of food?
|
Piqueras-Fiszman, Betina
|
|
2011
|
|
8 |
p. 753-756
4 p.
|
artikel
|
| 40 |
Do overweight youngsters like food more than lean peers? Assessing their implicit attitudes with a personalized Implicit Association Task
|
Craeynest, Mietje
|
|
2007
|
|
8 |
p. 1077-1084
8 p.
|
artikel
|
| 41 |
Editorial
|
Monteleone, Erminio
|
|
2010
|
|
8 |
p. 899-900
2 p.
|
artikel
|
| 42 |
Editorial board
|
|
|
2005
|
|
8 |
p. CO2-
1 p.
|
artikel
|
| 43 |
Effect of ideal–relative sweetness on yogurt consumption
|
Vickers, Zata
|
|
2001
|
|
8 |
p. 521-526
6 p.
|
artikel
|
| 44 |
Effects of interval length between tasting sessions and sweetener level on long-term acceptability of novel green tea drinks
|
Son, Jung-Soo
|
|
2010
|
|
8 |
p. 956-966
11 p.
|
artikel
|
| 45 |
Effects of repeated exposure on acceptance of initially disliked vegetables in 7-month old infants
|
Maier, Andrea
|
|
2007
|
|
8 |
p. 1023-1032
10 p.
|
artikel
|
| 46 |
Erratum to “Preference, liking and wanting for beverages in children aged 9–14years: Role of sourness perception, chemical composition and background variables” [Food Quality and Preference 22 (7) (2011) 620–627]
|
Kildegaard, Heidi
|
|
2011
|
|
8 |
p. 785-
1 p.
|
artikel
|
| 47 |
European consumers’ use of and trust in information sources about fish
|
Pieniak, Zuzanna
|
|
2007
|
|
8 |
p. 1050-1063
14 p.
|
artikel
|
| 48 |
Evolution of the sensory characteristics of Parmigiano–Reggiano cheese to the present day
|
Zannoni, Mario
|
|
2010
|
|
8 |
p. 901-905
5 p.
|
artikel
|
| 49 |
Exploring consumer product profiling techniques and their linkage to a quantitative descriptive analysis
|
Moussaoui, Karima A.
|
|
2010
|
|
8 |
p. 1088-1099
12 p.
|
artikel
|
| 50 |
Facial expressions in school-aged children are a good indicator of ‘dislikes’, but not of ‘likes’
|
Zeinstra, Gertrude G.
|
|
2009
|
|
8 |
p. 620-624
5 p.
|
artikel
|
| 51 |
Families’ use of nutritional information on food labels
|
Nørgaard, Maria Kümpel
|
|
2009
|
|
8 |
p. 597-606
10 p.
|
artikel
|
| 52 |
Finding and explaining clusters of consumers using the CLV approach
|
Vigneau, Evelyne
|
|
2011
|
|
8 |
p. 705-713
9 p.
|
artikel
|
| 53 |
Food choices: What do we learn from combining sensory and economic experiments?
|
Combris, P.
|
|
2009
|
|
8 |
p. 550-557
8 p.
|
artikel
|
| 54 |
Food-related personality traits, food choice motives and food intake: Mediator and moderator relationships
|
Eertmans, Audrey
|
|
2005
|
|
8 |
p. 714-726
13 p.
|
artikel
|
| 55 |
Food safety and acceptance of management options after radiological contaminations of the food chain
|
Turcanu, C.
|
|
2007
|
|
8 |
p. 1085-1095
11 p.
|
artikel
|
| 56 |
From salad to bowl: The role of sensory analysis in product experience research
|
Schifferstein, Hendrik N.J.
|
|
2010
|
|
8 |
p. 1059-1067
9 p.
|
artikel
|
| 57 |
From sensory marketing to sensory design: How to drive formulation using consumers’ input?
|
Raz, C.
|
|
2008
|
|
8 |
p. 719-726
8 p.
|
artikel
|
| 58 |
Hedonic asymmetry in emotional responses to consumer products
|
Schifferstein, Hendrik N.J.
|
|
2010
|
|
8 |
p. 1100-1104
5 p.
|
artikel
|
| 59 |
Hedonic scaling: A review of methods and theory
|
Lim, Juyun
|
|
2011
|
|
8 |
p. 733-747
15 p.
|
artikel
|
| 60 |
Hedonic tests in different locations as predictors of apple juice consumption at home in elderly and young subjects
|
Kozlowska, Katarzyna
|
|
2003
|
|
8 |
p. 653-661
9 p.
|
artikel
|
| 61 |
How and why should we study ingestive behaviors in humans?
|
Bellisle, France
|
|
2009
|
|
8 |
p. 539-544
6 p.
|
artikel
|
| 62 |
How consumers choose olive oil: The importance of origin cues
|
Dekhili, S.
|
|
2011
|
|
8 |
p. 757-762
6 p.
|
artikel
|
| 63 |
How do you feel when you smell this? Optimization of a verbal measurement of odor-elicited emotions
|
Porcherot, Christelle
|
|
2010
|
|
8 |
p. 938-947
10 p.
|
artikel
|
| 64 |
How to follow grape maturity for wine professionals with a seasonal judge training?
|
Le Moigne, Marine
|
|
2008
|
|
8 |
p. 672-681
10 p.
|
artikel
|
| 65 |
How trigeminal, taste and aroma perceptions are affected in mint-flavored carbonated beverages
|
Saint-Eve, A.
|
|
2010
|
|
8 |
p. 1026-1033
8 p.
|
artikel
|
| 66 |
Importance of Generalised Procrustes Analysis in sensory characterisation of virgin olive oil
|
Guerrero, L
|
|
2001
|
|
8 |
p. 515-520
6 p.
|
artikel
|
| 67 |
Incorporating test and control product variability in degree of difference tests
|
Young, Theresa A.
|
|
2008
|
|
8 |
p. 734-736
3 p.
|
artikel
|
| 68 |
Information context matters in detection and identification of information: Reply to Wertheim et al. (2011)
|
Bialkova, Svetlana
|
|
2011
|
|
8 |
p. 786-787
2 p.
|
artikel
|
| 69 |
Information effects on consumer attitudes toward three food technologies: Organic production, biotechnology, and irradiation
|
Teisl, Mario F.
|
|
2009
|
|
8 |
p. 586-596
11 p.
|
artikel
|
| 70 |
Insight into the relative merits of rating and ranking in a cross-national context using three-way correspondence analysis
|
van Herk, Hester
|
|
2007
|
|
8 |
p. 1096-1105
10 p.
|
artikel
|
| 71 |
Link between food and health: From gene expression to nutritional recommendations
|
Nazare, Julie-anne
|
|
2009
|
|
8 |
p. 537-538
2 p.
|
artikel
|
| 72 |
Linking sensory characteristics to emotions: An example using dark chocolate
|
Thomson, David M.H.
|
|
2010
|
|
8 |
p. 1117-1125
9 p.
|
artikel
|
| 73 |
Measuring emotions associated with foods in consumer testing
|
King, Silvia C.
|
|
2010
|
|
8 |
p. 1114-1116
3 p.
|
artikel
|
| 74 |
Modelling and analysis of dynamic sensory data
|
Wendin, Karin
|
|
2003
|
|
8 |
p. 663-671
9 p.
|
artikel
|
| 75 |
Monitoring calibration of descriptive sensory panels using distance from target measurements
|
Castura, John C.
|
|
2005
|
|
8 |
p. 682-690
9 p.
|
artikel
|
| 76 |
Odor hedonics and their modulators
|
Rouby, Catherine
|
|
2009
|
|
8 |
p. 545-549
5 p.
|
artikel
|
| 77 |
Paired preference tests: ‘Liking’, ‘Buying’ and ‘Take Away’ preferences
|
Wichchukit, Sukanya
|
|
2010
|
|
8 |
p. 925-929
5 p.
|
artikel
|
| 78 |
Perception of chemosensory stimuli and related responses to flavored yogurts in the young and elderly
|
Koskinen, Sari
|
|
2003
|
|
8 |
p. 623-635
13 p.
|
artikel
|
| 79 |
Perceptive maps of dishes varying in glutamate content with professional and naive subjects
|
Sinesio, F.
|
|
2010
|
|
8 |
p. 1034-1041
8 p.
|
artikel
|
| 80 |
Performance of the hybrid hedonic scale as compared to the traditional hedonic, self-adjusting and ranking scales
|
Villanueva, Nilda D.M.
|
|
2005
|
|
8 |
p. 691-703
13 p.
|
artikel
|
| 81 |
Preferences and determinants for organic, conventional and conventional-plus products – The case of occasional organic consumers
|
Stolz, Hanna
|
|
2011
|
|
8 |
p. 772-779
8 p.
|
artikel
|
| 82 |
Preference segments: A deeper understanding of consumer acceptance or a serving order effect?
|
Hottenstein, Annette W.
|
|
2008
|
|
8 |
p. 711-718
8 p.
|
artikel
|
| 83 |
Pricing strategies for Italian red wine
|
Brentari, Eugenio
|
|
2011
|
|
8 |
p. 725-732
8 p.
|
artikel
|
| 84 |
Risk perception and consumer willingness to pay for certified beef in Spain
|
Angulo, Ana M.
|
|
2007
|
|
8 |
p. 1106-1117
12 p.
|
artikel
|
| 85 |
Sensory characteristics of five sweet potato cultivars and their changes during storage under tropical conditions
|
van Oirschot, Quirien E.A
|
|
2003
|
|
8 |
p. 673-680
8 p.
|
artikel
|
| 86 |
Sensory methodologies and the taste of water
|
Teillet, Eric
|
|
2010
|
|
8 |
p. 967-976
10 p.
|
artikel
|
| 87 |
Sensory profiles and preference analysis in ornamental horticulture: The case of the rosebush
|
Boumaza, Rachid
|
|
2010
|
|
8 |
p. 987-997
11 p.
|
artikel
|
| 88 |
Sensory quality index (SQI) for commercial food products
|
Imm, Bue-Young
|
|
2011
|
|
8 |
p. 748-752
5 p.
|
artikel
|
| 89 |
Spin versus fair speak in food labelling: A matter of taste?
|
Smith, Viktor
|
|
2010
|
|
8 |
p. 1016-1025
10 p.
|
artikel
|
| 90 |
Status and use of food products with health claim (FPHC) in the USA, Japan and France an anthropological perspective
|
Sanchez, Sylvie
|
|
2008
|
|
8 |
p. 682-691
10 p.
|
artikel
|
| 91 |
Studying the influence of package shape and colour on consumer expectations of milk desserts using word association and conjoint analysis
|
Ares, Gastón
|
|
2010
|
|
8 |
p. 930-937
8 p.
|
artikel
|
| 92 |
Sweet taste preference and personality traits using a white wine
|
Saliba, Anthony J.
|
|
2009
|
|
8 |
p. 572-575
4 p.
|
artikel
|
| 93 |
Sweet temptation: Effects of exposure to chocolate-scented lotion on food intake
|
Coelho, Jennifer S.
|
|
2011
|
|
8 |
p. 780-784
5 p.
|
artikel
|
| 94 |
The analysis of sensory and chemical–physical variables via multivariate additive PLS splines
|
Lombardo, Rosaria
|
|
2011
|
|
8 |
p. 714-724
11 p.
|
artikel
|
| 95 |
The double discrimination methods
|
Bi, Jian
|
|
2001
|
|
8 |
p. 507-513
7 p.
|
artikel
|
| 96 |
The effect of choice and psychographics on the acceptability of novel flavors
|
King, Silvia C.
|
|
2008
|
|
8 |
p. 692-696
5 p.
|
artikel
|
| 97 |
The effect of consumption volume on profile and liking of oral nutritional supplements of varied sweetness: Sequential profiling and boredom tests
|
Methven, L.
|
|
2010
|
|
8 |
p. 948-955
8 p.
|
artikel
|
| 98 |
The influence of eating location on the acceptability of identically prepared foods
|
Edwards, John S.A
|
|
2003
|
|
8 |
p. 647-652
6 p.
|
artikel
|
| 99 |
The influence of involvement on purchase intention for new world wine
|
Hollebeek, Linda D.
|
|
2007
|
|
8 |
p. 1033-1049
17 p.
|
artikel
|
| 100 |
The influence of preparation method on children’s liking for vegetables
|
Zeinstra, Gertrude G.
|
|
2010
|
|
8 |
p. 906-914
9 p.
|
artikel
|
| 101 |
The influence of sensory and physiochemical quality on Danish children's preferences for apples
|
Kühn, Birka F
|
|
2001
|
|
8 |
p. 543-550
8 p.
|
artikel
|
| 102 |
The influence of storage conditions on flavour changes in human milk
|
Spitzer, Johanna
|
|
2010
|
|
8 |
p. 998-1007
10 p.
|
artikel
|
| 103 |
The methodical organization of talking and eating: Assessments in dinner conversations
|
Mondada, Lorenza
|
|
2009
|
|
8 |
p. 558-571
14 p.
|
artikel
|
| 104 |
The 9-point hedonic scale: Are words and numbers compatible?
|
Nicolas, Laura
|
|
2010
|
|
8 |
p. 1008-1015
8 p.
|
artikel
|
| 105 |
7th Pangborn Sensory Science Symposium
|
Vickers, Zata
|
|
2008
|
|
8 |
p. 671-
1 p.
|
artikel
|
| 106 |
Too good to be true: Dose insensitivity and stereotypical thinking of foods’ capacity to promote weight gain
|
Oakes, Michael E.
|
|
2005
|
|
8 |
p. 675-681
7 p.
|
artikel
|
| 107 |
Using a consumer-driven rapid product navigation process to develop an optimal product
|
Lewis, J.N.
|
|
2010
|
|
8 |
p. 1052-1058
7 p.
|
artikel
|
| 108 |
Validation of a degree of difference (DOD) cut-off point using cross-cultural insight for quality purposes
|
Michon, C.
|
|
2008
|
|
8 |
p. 727-733
7 p.
|
artikel
|
| 109 |
Volume Contents and Author Index
|
|
|
2005
|
|
8 |
p. III-XII
nvt p.
|
artikel
|
| 110 |
What determines consumer attention to nutrition labels?
|
Bialkova, Svetlana
|
|
2010
|
|
8 |
p. 1042-1051
10 p.
|
artikel
|
| 111 |
What is the validity of the sorting task for describing beers? A study using trained and untrained assessors
|
Lelièvre, Maud
|
|
2008
|
|
8 |
p. 697-703
7 p.
|
artikel
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