| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Calendar
|
|
|
2005
|
16 |
4 |
p. I-II
nvt p.
|
artikel
|
| 2 |
Culture and food: a model of yoghurt consumption in the EU
|
Valli, Carlotta
|
|
2005
|
16 |
4 |
p. 291-304
14 p.
|
artikel
|
| 3 |
Editorial board
|
|
|
2005
|
16 |
4 |
p. IFC-
1 p.
|
artikel
|
| 4 |
Estimating a “consumer rejection threshold” for cork taint in white wine
|
Prescott, John
|
|
2005
|
16 |
4 |
p. 345-349
5 p.
|
artikel
|
| 5 |
Packed coffee drink consumption and product attribute preferences of young adults in Taiwan
|
Hsu, Jane Lu
|
|
2005
|
16 |
4 |
p. 361-367
7 p.
|
artikel
|
| 6 |
PLS methodology to study relationships between hedonic judgements and product characteristics
|
Tenenhaus, Michel
|
|
2005
|
16 |
4 |
p. 315-325
11 p.
|
artikel
|
| 7 |
Sensory benefits, emotions and usage patterns for olives: using Internet-based conjoint analysis and segmentation to understand patterns of response
|
Moskowitz, Howard
|
|
2005
|
16 |
4 |
p. 369-382
14 p.
|
artikel
|
| 8 |
Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings
|
Frøst, Michael Bom
|
|
2005
|
16 |
4 |
p. 305-314
10 p.
|
artikel
|
| 9 |
The role of olfaction in the elaboration and use of the Chardonnay wine concept
|
Ballester, Jordi
|
|
2005
|
16 |
4 |
p. 351-359
9 p.
|
artikel
|
| 10 |
Univariate and multivariate modelling of flavour release in chewing gum using time-intensity: a comparison of data analytical methods
|
Ovejero-López, I.
|
|
2005
|
16 |
4 |
p. 327-343
17 p.
|
artikel
|
| 11 |
Utilizing the R-index measure for threshold testing in model caffeine solutions
|
Robinson, K.M.
|
|
2005
|
16 |
4 |
p. 283-289
7 p.
|
artikel
|
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