| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Aims & Scope & Editorial Board
|
|
|
2011
|
22 |
4 |
p. IFC-
1 p.
|
artikel
|
| 2 |
Analytic approaches to evaluation modify hedonic responses
|
Prescott, John
|
|
2011
|
22 |
4 |
p. 391-393
3 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2011
|
22 |
4 |
p. I-
1 p.
|
artikel
|
| 4 |
Comparison of food boluses prepared in vivo and by the AM2 mastication simulator
|
Mishellany-Dutour, Anne
|
|
2011
|
22 |
4 |
p. 326-331
6 p.
|
artikel
|
| 5 |
Do facial reactions add new dimensions to measuring sensory responses to basic tastes?
|
Wendin, Karin
|
|
2011
|
22 |
4 |
p. 346-354
9 p.
|
artikel
|
| 6 |
Effects of bitterness, roughness, PROP taster status, and fungiform papillae density on bread acceptance
|
Bakke, Alyssa
|
|
2011
|
22 |
4 |
p. 317-325
9 p.
|
artikel
|
| 7 |
Identification of new food alternatives: How do consumers categorize meat and meat substitutes?
|
Hoek, Annet C.
|
|
2011
|
22 |
4 |
p. 371-383
13 p.
|
artikel
|
| 8 |
Mastication of heterogeneous foods: Peanuts inside two different food matrices
|
Hutchings, Scott C.
|
|
2011
|
22 |
4 |
p. 332-339
8 p.
|
artikel
|
| 9 |
Panel and panelist agreement for product comparisons in studies of Temporal Dominance of Sensations
|
Meyners, Michael
|
|
2011
|
22 |
4 |
p. 365-370
6 p.
|
artikel
|
| 10 |
Preferred information strategies for food allergic consumers. A study in Germany, Greece, and The Netherlands
|
Voordouw, Jantine
|
|
2011
|
22 |
4 |
p. 384-390
7 p.
|
artikel
|
| 11 |
The effect of preparation method and typicality of colour on children’s acceptance for vegetables
|
Poelman, A.A.M.
|
|
2011
|
22 |
4 |
p. 355-364
10 p.
|
artikel
|
| 12 |
Would repeated consumption of sports drinks with different acidulants lead to hedonic adjustment?
|
Kinnear, Marise
|
|
2011
|
22 |
4 |
p. 340-345
6 p.
|
artikel
|
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