| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Aims & Scope & Editorial Board
|
|
|
2008
|
19 |
1 |
p. IFC-
1 p.
|
article
|
| 2 |
Analyzing semantic networks of pork quality by means of concept mapping
|
Grebitus, Carola
|
|
2008
|
19 |
1 |
p. 86-96
11 p.
|
article
|
| 3 |
Approximating the distribution of discrimination rates in replicated difference tests using Bayes’ rule
|
Meyners, Michael
|
|
2008
|
19 |
1 |
p. 135-138
4 p.
|
article
|
| 4 |
A regression-based approach for testing significance of “just-about-right” variable penalties
|
Plaehn, Dave
|
|
2008
|
19 |
1 |
p. 21-32
12 p.
|
article
|
| 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.
|
article
|
| 6 |
Calendar
|
|
|
2008
|
19 |
1 |
p. I-
1 p.
|
article
|
| 7 |
Comparison of affective rating scales and their relationship to variables reflecting food consumption
|
Tuorila, Hely
|
|
2008
|
19 |
1 |
p. 51-61
11 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 10 |
Individual differences in the conceptualization of food across eating contexts
|
Blake, Christine E.
|
|
2008
|
19 |
1 |
p. 62-70
9 p.
|
article
|
| 11 |
Linking quality goals and product development competences
|
Olsen, Johanne Rønnow
|
|
2008
|
19 |
1 |
p. 33-42
10 p.
|
article
|
| 12 |
Optimisation of low calorie mixed fruit jelly by response surface methodology
|
Acosta, O.
|
|
2008
|
19 |
1 |
p. 79-85
7 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 16 |
Some new tools for visualising multi-way sensory data
|
Dahl, T.
|
|
2008
|
19 |
1 |
p. 103-113
11 p.
|
article
|
| 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.
|
article
|
Journal description