| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Aims ; Scope ; Editorial Board
|
|
|
2004
|
15 |
1 |
p. IFC-
1 p.
|
article
|
| 2 |
An alternate mechanism for the astringent sensation of acids
|
Siebert, Karl J
|
|
2004
|
15 |
1 |
p. 13-18
6 p.
|
article
|
| 3 |
Conference calendar
|
|
|
2004
|
15 |
1 |
p. I-II
nvt p.
|
article
|
| 4 |
Cue utilisation and quality perception with regard to branded beef
|
Bredahl, Lone
|
|
2004
|
15 |
1 |
p. 65-75
11 p.
|
article
|
| 5 |
Editorial
|
|
|
2004
|
15 |
1 |
p. 1-2
2 p.
|
article
|
| 6 |
Explaining Danish children's preferences for apples using instrumental, sensory and demographic/behavioural data
|
Thybo, Anette K
|
|
2004
|
15 |
1 |
p. 53-63
11 p.
|
article
|
| 7 |
Free choice and conventional profiling of commercial black filter coffees to explore consumer perceptions of character
|
Narain, Chanchal
|
|
2004
|
15 |
1 |
p. 31-41
11 p.
|
article
|
| 8 |
Perceptions of genetically modified foods by consumers in Argentina
|
Mucci, Andrea
|
|
2004
|
15 |
1 |
p. 43-51
9 p.
|
article
|
| 9 |
Taste response functions of adults and children using different rating scales
|
James, C.E
|
|
2004
|
15 |
1 |
p. 77-82
6 p.
|
article
|
| 10 |
The influence of cooking technique and core temperature on results of a sensory analysis of pork—depending on the raw meat quality
|
Bejerholm, Camilla
|
|
2004
|
15 |
1 |
p. 19-30
12 p.
|
article
|
| 11 |
The taste of calcium chloride in mixtures with NaCl, sucrose and citric acid
|
Lawless, Harry T.
|
|
2004
|
15 |
1 |
p. 83-89
7 p.
|
article
|
| 12 |
Use of the STATIS method to analyze time-intensity profiling data
|
Chaya, C.
|
|
2004
|
15 |
1 |
p. 3-12
10 p.
|
article
|
Journal description