nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Aims & Scope & Editorial Board
|
|
|
2008 |
19 |
1 |
p. IFC- 1 p. |
artikel |
2 |
Analyzing semantic networks of pork quality by means of concept mapping
|
Grebitus, Carola |
|
2008 |
19 |
1 |
p. 86-96 11 p. |
artikel |
3 |
Approximating the distribution of discrimination rates in replicated difference tests using Bayes’ rule
|
Meyners, Michael |
|
2008 |
19 |
1 |
p. 135-138 4 p. |
artikel |
4 |
A regression-based approach for testing significance of “just-about-right” variable penalties
|
Plaehn, Dave |
|
2008 |
19 |
1 |
p. 21-32 12 p. |
artikel |
5 |
Beef’s optimum internal cooking temperature as seen by consumers from different countries using survival analysis statistics
|
López Osornio, M.M. |
|
2008 |
19 |
1 |
p. 12-20 9 p. |
artikel |
6 |
Calendar
|
|
|
2008 |
19 |
1 |
p. I- 1 p. |
artikel |
7 |
Comparison of affective rating scales and their relationship to variables reflecting food consumption
|
Tuorila, Hely |
|
2008 |
19 |
1 |
p. 51-61 11 p. |
artikel |
8 |
Comparison of three sensory methods for use with the Napping® procedure: Case of ten wines from Loire valley
|
Perrin, Lucie |
|
2008 |
19 |
1 |
p. 1-11 11 p. |
artikel |
9 |
Difference test sensitivity: Comparison of three versions of the duo–trio method requiring different memory schemes and taste sequences
|
Lee, Hye-Seong |
|
2008 |
19 |
1 |
p. 97-102 6 p. |
artikel |
10 |
Individual differences in the conceptualization of food across eating contexts
|
Blake, Christine E. |
|
2008 |
19 |
1 |
p. 62-70 9 p. |
artikel |
11 |
Linking quality goals and product development competences
|
Olsen, Johanne Rønnow |
|
2008 |
19 |
1 |
p. 33-42 10 p. |
artikel |
12 |
Optimisation of low calorie mixed fruit jelly by response surface methodology
|
Acosta, O. |
|
2008 |
19 |
1 |
p. 79-85 7 p. |
artikel |
13 |
Rating of products through scores and free-text assertions: Comparing and combining both
|
Bécue-Bertaut, Mónica |
|
2008 |
19 |
1 |
p. 122-134 13 p. |
artikel |
14 |
Segmentation of food consumers according to their correlations with sensory attributes projected on preference spaces
|
Carbonell, L. |
|
2008 |
19 |
1 |
p. 71-78 8 p. |
artikel |
15 |
Social and cultural acceptability of fat reduced diets among Danish overweight subjects: High-protein versus high-carbohydrate diets
|
Holm, Lotte |
|
2008 |
19 |
1 |
p. 43-50 8 p. |
artikel |
16 |
Some new tools for visualising multi-way sensory data
|
Dahl, T. |
|
2008 |
19 |
1 |
p. 103-113 11 p. |
artikel |
17 |
The influence of information about organic production and fair trade on preferences for and perception of pineapple
|
Poelman, Astrid |
|
2008 |
19 |
1 |
p. 114-121 8 p. |
artikel |