| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Announcement
|
|
|
2006
|
17 |
1-2 |
p. iv-
1 p.
|
artikel
|
| 2 |
Beer identity in Denmark
|
Mejlholm, O.
|
|
2006
|
17 |
1-2 |
p. 108-115
8 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2006
|
17 |
1-2 |
p. I-
1 p.
|
artikel
|
| 4 |
Consumer expectations for sensory properties in virgin olive oils
|
Caporale, Gabriella
|
|
2006
|
17 |
1-2 |
p. 116-125
10 p.
|
artikel
|
| 5 |
Consumer expectations, liking and willingness to pay for specialty foods: Do sensory characteristics tell the whole story?
|
Stefani, Gianluca
|
|
2006
|
17 |
1-2 |
p. 53-62
10 p.
|
artikel
|
| 6 |
Correlation of PTR-MS spectral fingerprints with sensory characterisation of flavour and odour profile of “Trentingrana” cheese
|
Biasioli, Franco
|
|
2006
|
17 |
1-2 |
p. 63-75
13 p.
|
artikel
|
| 7 |
Editorial board
|
|
|
2006
|
17 |
1-2 |
p. CO2-
1 p.
|
artikel
|
| 8 |
Exploring consumers’ perceptions of local food with two different qualitative techniques: Laddering and word association
|
Roininen, Katariina
|
|
2006
|
17 |
1-2 |
p. 20-30
11 p.
|
artikel
|
| 9 |
Functional foods: Consumer willingness to compromise on taste for health?
|
Verbeke, Wim
|
|
2006
|
17 |
1-2 |
p. 126-131
6 p.
|
artikel
|
| 10 |
Importance and consumer perception of freshness of apples
|
Péneau, S.
|
|
2006
|
17 |
1-2 |
p. 9-19
11 p.
|
artikel
|
| 11 |
Influence of information on origin and technology on the consumer response: The case of soppressata salami
|
Iaccarino, T.
|
|
2006
|
17 |
1-2 |
p. 76-84
9 p.
|
artikel
|
| 12 |
Investigation of astringency of extracts obtained from selected tannins-rich legume seeds
|
Troszyńska, A.
|
|
2006
|
17 |
1-2 |
p. 31-35
5 p.
|
artikel
|
| 13 |
Non-sensory factors in sensory science research
|
Jaeger, Sara R.
|
|
2006
|
17 |
1-2 |
p. 132-144
13 p.
|
artikel
|
| 14 |
Prediction of perceived astringency induced by phenolic compounds II: Criteria for panel selection and preliminary application on wine samples
|
Condelli, Nicola
|
|
2006
|
17 |
1-2 |
p. 96-107
12 p.
|
artikel
|
| 15 |
Procrustes multiple factor analysis to analyse the overall perception of food products
|
Morand, E.
|
|
2006
|
17 |
1-2 |
p. 36-42
7 p.
|
artikel
|
| 16 |
Sensory acceptability of traditional food preparations by elderly people
|
Laureati, M.
|
|
2006
|
17 |
1-2 |
p. 43-52
10 p.
|
artikel
|
| 17 |
The first European conference on sensory science of food and beverages “a sense of identity”
|
Monteleone, E.
|
|
2006
|
17 |
1-2 |
p. 1-2
2 p.
|
artikel
|
| 18 |
The universe of food quality
|
Peri, Claudio
|
|
2006
|
17 |
1-2 |
p. 3-8
6 p.
|
artikel
|
| 19 |
Volatiles composition and flavour profile identity of smoke flavourings
|
Kostyra, Eliza
|
|
2006
|
17 |
1-2 |
p. 85-95
11 p.
|
artikel
|
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