| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Acceptability of genetically modified cheese presented as real product alternative
|
Lähteenmäki, Liisa
|
|
2002
|
13 |
7-8 |
p. 523-533
11 p.
|
article
|
| 2 |
A comparison of sensory attribute use by children and experts to evaluate chocolate
|
Sune, Francis
|
|
2002
|
13 |
7-8 |
p. 545-553
9 p.
|
article
|
| 3 |
Calendar
|
|
|
2002
|
13 |
7-8 |
p. I-II
nvt p.
|
article
|
| 4 |
Consumer responses to an off-flavor in juice in the presence of specific health claims
|
Tuorila, Hely
|
|
2002
|
13 |
7-8 |
p. 561-569
9 p.
|
article
|
| 5 |
Editorial Board
|
|
|
2002
|
13 |
7-8 |
p. IFC-
1 p.
|
article
|
| 6 |
Examination of chemical irritation and textural influence on food preferences in two age cohorts using complex food systems
|
Forde, Ciarán G
|
|
2002
|
13 |
7-8 |
p. 571-581
11 p.
|
article
|
| 7 |
Impact of the information provided to consumers on their willingness to pay for Champagne: comparison with hedonic scores
|
Lange, C.
|
|
2002
|
13 |
7-8 |
p. 597-608
12 p.
|
article
|
| 8 |
It hurts so good: oral irritation by spices and carbonated drinks and the underlying neural mechanisms
|
Carstens, E
|
|
2002
|
13 |
7-8 |
p. 431-443
13 p.
|
article
|
| 9 |
List of Contents / Author Index for Vol 13
|
|
|
2002
|
13 |
7-8 |
p. III-
1 p.
|
article
|
| 10 |
Motives for food choice: a comparison of consumers from Japan, Taiwan, Malaysia and New Zealand
|
Prescott, J
|
|
2002
|
13 |
7-8 |
p. 489-495
7 p.
|
article
|
| 11 |
Perception of taste intensity in solutions of random-coil polysaccharides above and below c ∗
|
Cook, David J
|
|
2002
|
13 |
7-8 |
p. 473-480
8 p.
|
article
|
| 12 |
Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process
|
Buettner, Andrea
|
|
2002
|
13 |
7-8 |
p. 497-504
8 p.
|
article
|
| 13 |
Preference mapping of cracker type biscuits
|
Martı́nez, Carolina
|
|
2002
|
13 |
7-8 |
p. 535-544
10 p.
|
article
|
| 14 |
Relevance of omission tests to determine flavour-active compounds in food
|
Engel, Erwan
|
|
2002
|
13 |
7-8 |
p. 505-513
9 p.
|
article
|
| 15 |
Segmentation of consumers taking account of external data. A clustering of variables approach
|
Vigneau, E.
|
|
2002
|
13 |
7-8 |
p. 515-521
7 p.
|
article
|
| 16 |
Sensory impact of free fatty acids on the aroma of a model Cheddar cheese
|
House, Kelly A
|
|
2002
|
13 |
7-8 |
p. 481-488
8 p.
|
article
|
| 17 |
Sensory perception of creaminess and its relationship with food structure
|
Kilcast, David
|
|
2002
|
13 |
7-8 |
p. 609-623
15 p.
|
article
|
| 18 |
Statistical methods to examine differences in the rating of soft-drinks among different groups of consumers
|
Kunert, Joachim
|
|
2002
|
13 |
7-8 |
p. 555-559
5 p.
|
article
|
| 19 |
The Fourth Pangborn Sensory Science Symposium 2001:A Sense Odyssey22–26 July 2001, Dijon, France
|
Issanchou, S
|
|
2002
|
13 |
7-8 |
p. 429-430
2 p.
|
article
|
| 20 |
The fuzzy set theory: a helpful tool for the estimation of sensory properties of crusting sausage appearance by a single expert
|
Ioannou, Irina
|
|
2002
|
13 |
7-8 |
p. 589-595
7 p.
|
article
|
| 21 |
The knowing nose: the role of knowledge in wine expertise
|
Hughson, Angus L
|
|
2002
|
13 |
7-8 |
p. 463-472
10 p.
|
article
|
| 22 |
The oral management of food: the bases of oral success and for understanding the sensations that drive us to eat
|
Heath, M.Robin
|
|
2002
|
13 |
7-8 |
p. 453-461
9 p.
|
article
|
| 23 |
The relationship between chewing activity and food bolus properties obtained from different meat textures
|
Mioche, Laurence
|
|
2002
|
13 |
7-8 |
p. 583-588
6 p.
|
article
|
| 24 |
What can cognitive psychology and sensory evaluation learn from each other?
|
Abdi, Hervé
|
|
2002
|
13 |
7-8 |
p. 445-451
7 p.
|
article
|
Journal description