| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A choice experiment to compare preferences for rice in Thailand and Japan: The impact of origin, sustainability, and taste
|
Aoki, Keiko
|
|
2017
|
|
PB |
p. 274-284
11 p.
|
artikel
|
| 2 |
Adapting and enhancing sequential profiling to understand the effects of successive ingestion, using the sensory characteristics of high intensity sweeteners as a case study
|
Withers, Caroline
|
|
2016
|
|
PB |
p. 139-147
9 p.
|
artikel
|
| 3 |
A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies
|
Asioli, Daniele
|
|
2017
|
|
PB |
p. 266-273
8 p.
|
artikel
|
| 4 |
Advances in representation and analysis of mono and multi-intake Temporal Dominance of Sensations data
|
Galmarini, M.V.
|
|
2017
|
|
PB |
p. 247-255
9 p.
|
artikel
|
| 5 |
Aims & Scope & Editorial Board
|
|
|
2017
|
|
PB |
p. IFC-
1 p.
|
artikel
|
| 6 |
Aims & Scope & Editorial Board
|
|
|
2015
|
|
PB |
p. IFC-
1 p.
|
artikel
|
| 7 |
Aims & Scope & Editorial Board
|
|
|
2016
|
|
PB |
p. IFC-
1 p.
|
artikel
|
| 8 |
Aims & Scope & Editorial Board
|
|
|
2016
|
|
PB |
p. IFC-
1 p.
|
artikel
|
| 9 |
Aims & Scope & Editorial Board
|
|
|
2014
|
|
PB |
p. IFC-
1 p.
|
artikel
|
| 10 |
A longitudinal comparison of two salt reduction strategies: Acceptability of a low sodium food depends on the consumer
|
Bobowski, Nuala
|
|
2015
|
|
PB |
p. 270-278
9 p.
|
artikel
|
| 11 |
An alternative way to uncover drivers of coffee liking: Preference mapping based on consumers’ preference ranking and open comments
|
Varela, Paula
|
|
2014
|
|
PB |
p. 152-159
8 p.
|
artikel
|
| 12 |
An observational study of refrigerator food storage by consumers in controlled conditions
|
Masson, Marine
|
|
2017
|
|
PB |
p. 294-300
7 p.
|
artikel
|
| 13 |
Application of conceptual profiling in brand, packaging and product development
|
Thomson, David M.H.
|
|
2015
|
|
PB |
p. 343-353
11 p.
|
artikel
|
| 14 |
Assessing the visual aspect of rotating virtual rose bushes by a labeled sorting task
|
Garbez, M.
|
|
2015
|
|
PB |
p. 287-295
9 p.
|
artikel
|
| 15 |
A Thurstonian comparison of the Tetrad and Degree of Difference tests
|
Ennis, John M.
|
|
2015
|
|
PB |
p. 263-269
7 p.
|
artikel
|
| 16 |
Beyond sensory characteristics, how can we identify subjective dimensions? A comparison of six qualitative methods relative to a case study on coffee cups
|
Masson, Marine
|
|
2016
|
|
PB |
p. 156-165
10 p.
|
artikel
|
| 17 |
Calendar
|
|
|
2017
|
|
PB |
p. I-
1 p.
|
artikel
|
| 18 |
Calendar
|
|
|
2015
|
|
PB |
p. I-
1 p.
|
artikel
|
| 19 |
Calendar
|
|
|
2016
|
|
PB |
p. I-
1 p.
|
artikel
|
| 20 |
Calendar
|
|
|
2016
|
|
PB |
p. I-
1 p.
|
artikel
|
| 21 |
Calendar
|
|
|
2014
|
|
PB |
p. I-
1 p.
|
artikel
|
| 22 |
Comparison of Canonical Variate Analysis and Principal Component Analysis on 422 descriptive sensory studies
|
Peltier, C.
|
|
2015
|
|
PB |
p. 326-333
8 p.
|
artikel
|
| 23 |
Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping®
|
Reinbach, Helene C.
|
|
2014
|
|
PB |
p. 160-166
7 p.
|
artikel
|
| 24 |
Consumers’ associations with wellbeing in a food-related context: A cross-cultural study
|
Ares, Gastón
|
|
2015
|
|
PB |
p. 304-315
12 p.
|
artikel
|
| 25 |
Consumer texture descriptions of a set of processed cheese
|
Hanaei, F.
|
|
2015
|
|
PB |
p. 316-325
10 p.
|
artikel
|
| 26 |
Design factors influence consumers’ gazing behaviour and decision time in an eye-tracking test: A study on food images
|
Vu, Thi Minh Hang
|
|
2016
|
|
PB |
p. 130-138
9 p.
|
artikel
|
| 27 |
Editorial
|
Lähteenmäki, Liisa
|
|
2017
|
|
PB |
p. 231-232
2 p.
|
artikel
|
| 28 |
Editorial
|
Deliza, Rosires
|
|
2015
|
|
PB |
p. 253-254
2 p.
|
artikel
|
| 29 |
Editorial
|
|
|
2016
|
|
PB |
p. 315-
1 p.
|
artikel
|
| 30 |
Effects of food form on appetite and energy balance
|
Dhillon, Jaapna
|
|
2016
|
|
PB |
p. 368-375
8 p.
|
artikel
|
| 31 |
Enhancing expected food intake behaviour, hedonics and sensory characteristics of oil-in-water emulsion systems through microstructural properties, oil droplet size and flavour
|
Lett, Aaron M.
|
|
2016
|
|
PB |
p. 148-155
8 p.
|
artikel
|
| 32 |
Fat perception in cottage cheese: The contribution of aroma and tasting temperature
|
Schoumacker, R.
|
|
2017
|
|
PB |
p. 241-246
6 p.
|
artikel
|
| 33 |
Food choice in low income populations – A review
|
Hough, G.
|
|
2015
|
|
PB |
p. 334-342
9 p.
|
artikel
|
| 34 |
Food pickiness in the elderly: Relationship with dependency and malnutrition
|
Maitre, I.
|
|
2014
|
|
PB |
p. 145-151
7 p.
|
artikel
|
| 35 |
From sensory evaluation to sensory and consumer research of food: An autobiographical perspective
|
Tuorila, Hely
|
|
2015
|
|
PB |
p. 255-262
8 p.
|
artikel
|
| 36 |
Future directions in sensory and consumer science: Four perspectives and audience voting
|
Jaeger, S.R.
|
|
2017
|
|
PB |
p. 301-309
9 p.
|
artikel
|
| 37 |
Gender differences in purchase intentions and reasons for meal selection among fast food customers – Opportunities for healthier and more sustainable fast food
|
Lassen, Anne Dahl
|
|
2016
|
|
PB |
p. 123-129
7 p.
|
artikel
|
| 38 |
Health and quality of life in an aging population – Food and beyond
|
Giacalone, Davide
|
|
2016
|
|
PB |
p. 166-170
5 p.
|
artikel
|
| 39 |
Introduction of a quality index, based on Generalizability theory, as a measure of reliability for univariate- and multivariate sensory descriptive data
|
Verhoef, Alard
|
|
2015
|
|
PB |
p. 296-303
8 p.
|
artikel
|
| 40 |
Make a face! Implicit and explicit measurement of facial expressions elicited by orange juices using face reading technology
|
Danner, Lukas
|
|
2014
|
|
PB |
p. 167-172
6 p.
|
artikel
|
| 41 |
Model of vegetable freshness perception using luminance cues
|
Arce-Lopera, C.
|
|
2015
|
|
PB |
p. 279-286
8 p.
|
artikel
|
| 42 |
Non-verbal evaluation of acceptance of insect-based products using a simple and holistic analysis of facial expressions
|
Le Goff, Gaëlle
|
|
2017
|
|
PB |
p. 285-293
9 p.
|
artikel
|
| 43 |
Ranked-Scaling: A new descriptive panel approach for rating small differences when using anchored intensity scales
|
Pecore, Suzanne
|
|
2015
|
|
PB |
p. 376-380
5 p.
|
artikel
|
| 44 |
Salt reduction: Moving from consumer awareness to action
|
Zandstra, Elizabeth H.
|
|
2016
|
|
PB |
p. 376-381
6 p.
|
artikel
|
| 45 |
Sensitivity, hedonics and preferences for basic tastes and fat amongst adults and children of differing weight status: A comprehensive review
|
Cox, David N.
|
|
2016
|
|
PB |
p. 359-367
9 p.
|
artikel
|
| 46 |
Sensory and consumer science methods used with older adults: A review of current methods and recommendations for the future
|
Methven, Lisa
|
|
2016
|
|
PB |
p. 333-344
12 p.
|
artikel
|
| 47 |
Social media in product development
|
Carr, Jeanmarie
|
|
2015
|
|
PB |
p. 354-364
11 p.
|
artikel
|
| 48 |
Static vs. dynamic liking in chewing gum: A new approach using a background task and a natural setting
|
Galmarini, M.V.
|
|
2015
|
|
PB |
p. 381-386
6 p.
|
artikel
|
| 49 |
Temporal Drivers of Liking
|
Thomas, Arnaud
|
|
2015
|
|
PB |
p. 365-375
11 p.
|
artikel
|
| 50 |
The eating capability: Constituents and assessments
|
Laguna, Laura
|
|
2016
|
|
PB |
p. 345-358
14 p.
|
artikel
|
| 51 |
The silver sensory experience – A review of senior consumers’ food perception, liking and intake
|
Doets, Esmée L.
|
|
2016
|
|
PB |
p. 316-332
17 p.
|
artikel
|
| 52 |
13th Sensometrics Meeting
|
|
|
2017
|
|
PB |
p. II-
1 p.
|
artikel
|
| 53 |
13th Sensometrics Meeting
|
|
|
2016
|
|
PB |
p. II-
1 p.
|
artikel
|
| 54 |
West versus East: Measuring the development of Chinese wine preferences
|
Lockshin, Larry
|
|
2017
|
|
PB |
p. 256-265
10 p.
|
artikel
|
| 55 |
Whey protein mouth drying influenced by thermal denaturation
|
Bull, Stephanie P.
|
|
2017
|
|
PB |
p. 233-240
8 p.
|
artikel
|
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