| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Aims & Scope & Editorial Board
|
|
|
2009
|
20 |
1 |
p. IFC-
1 p.
|
artikel
|
| 2 |
Calendar
|
|
|
2009
|
20 |
1 |
p. I-II
nvt p.
|
artikel
|
| 3 |
Coffee brew shelf life modelling by integration of acceptability and quality data
|
Manzocco, Lara
|
|
2009
|
20 |
1 |
p. 24-29
6 p.
|
artikel
|
| 4 |
Comparative performance of the nine-point hedonic, hybrid and self-adjusting scales in the generation of internal preference maps
|
Villanueva, Nilda D.M.
|
|
2009
|
20 |
1 |
p. 1-12
12 p.
|
artikel
|
| 5 |
Consumer liking for kiwifruit flavour: A meta-analysis of five studies on fruit quality
|
Harker, F.R.
|
|
2009
|
20 |
1 |
p. 30-41
12 p.
|
artikel
|
| 6 |
Consumer perceived healthiness and willingness to try functional milk desserts. Influence of ingredient, ingredient name and health claim
|
Ares, Gastón
|
|
2009
|
20 |
1 |
p. 50-56
7 p.
|
artikel
|
| 7 |
Negative emotional state shortens the duration of the chewing sequence
|
Deiss, V.
|
|
2009
|
20 |
1 |
p. 57-61
5 p.
|
artikel
|
| 8 |
Obesity and emotions: Differentiation in emotions felt towards food between obese, overweight and normal-weight adolescents
|
Barthomeuf, Laetitia
|
|
2009
|
20 |
1 |
p. 62-68
7 p.
|
artikel
|
| 9 |
Quality of raw salmon fillet as a predictor of cooked salmon quality
|
Rødbotten, Marit
|
|
2009
|
20 |
1 |
p. 13-23
11 p.
|
artikel
|
| 10 |
Relationship between oral burn and temperature in chili spiced pork patties evaluated by time–intensity
|
Reinbach, H.C.
|
|
2009
|
20 |
1 |
p. 42-49
8 p.
|
artikel
|
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