Digitale Bibliotheek
Sluiten Bladeren door artikelen uit een tijdschrift
 
Zoeken naar met titel:
ABCDEFGHIJKLMNOPQRSTUVWXYZ

     Tijdschrift beschrijving
       Alle jaargangen van het bijbehorende tijdschrift
         Alle afleveringen van het bijbehorende jaargang
                                       Alle artikelen van de bijbehorende aflevering
 
                             137 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 A basic study on the initial development process of food preference Kurata, Tadao
 1993
 4 1-2 p. 90-91
2 p.
 artikel
2 A comparison of texture perception and masseter muscle movement throughout the chewing process Duizer, L.M.
 1993
 4 1-2 p. 90-
1 p.
 artikel
3 Analysis of individual free-choice profiling data Marshall, Richard J.
 1993
 4 1-2 p. 94-
1 p.
 artikel
4 Announcement 1993
 4 1-2 p. 110-
1 p.
 artikel
5 Applications of sensory-instrumental correlations in the spice industry King, S.C.
 1993
 4 1-2 p. 104-
1 p.
 artikel
6 Appropriate meal occasions Marshall, D.W.
 1993
 4 1-2 p. 80-
1 p.
 artikel
7 A preliminary study on young Japanese preferences to spices and spiced foods Kurata, Sumiko
 1993
 4 1-2 p. 86-87
2 p.
 artikel
8 Assessment of Brazilian coffee quality with a near-infrared spectrometer calibrated using sensory evaluation data from an expert coffee taster and a trained panel Feria-Morales, Alejandro M.
 1993
 4 1-2 p. 85-
1 p.
 artikel
9 A study of odour originating from food packaging board analysed by headspace gas chromatography and sensory evaluation Lindell, Henry
 1993
 4 1-2 p. 105-
1 p.
 artikel
10 Automated formulation of beverage based on the optimisation of sensory properties Bardot, I.
 1993
 4 1-2 p. 108-
1 p.
 artikel
11 Change in the quality of potatoes by storage Ludvigsen, Hanne K.
 1993
 4 1-2 p. 94-
1 p.
 artikel
12 Change of pungency in pickled garlic during storage Kim, Mee Ree
 1993
 4 1-2 p. 104-
1 p.
 artikel
13 Change-over designs and repeated measurements Schlich, Pascal
 1993
 4 1-2 p. 83-
1 p.
 artikel
14 Changes in taste thresholds of individuals with diabetes mellitus over time and the effect of taste sensitivity on food preferences Brennand, C.P.
 1993
 4 1-2 p. 90-
1 p.
 artikel
15 Changes in volatile compounds and odour characteristics in Arabica and Robusta coffees during storage Lapveteläinen, A.
 1993
 4 1-2 p. 104-105
2 p.
 artikel
16 Cheese texture—Relationships between instrumental and sensory measures Jack, Frances R.
 1993
 4 1-2 p. 107-
1 p.
 artikel
17 Chemical/sensory characteristics of sage (Saliva officinalis L.) Karwowska, K.
 1993
 4 1-2 p. 104-
1 p.
 artikel
18 Chewing behaviour patterns in dentate subjects Brown, Wendy E.
 1993
 4 1-2 p. 81-
1 p.
 artikel
19 Comparative sensory analysis of the flavan-3-ol epimers (+)-catechin and (−)-epicatechin Thorngate III, J.H.
 1993
 4 1-2 p. 97-98
2 p.
 artikel
20 Comparison of response surface diagrams for validation of instrumental measurements of sensory parameters Betker, S.E.
 1993
 4 1-2 p. 84-
1 p.
 artikel
21 Comparison of sensory results by panel group and consumers Molnár, P.
 1993
 4 1-2 p. 109-
1 p.
 artikel
22 Comparison of structured and unstructured graphical scales for the evaluation of sensory quality Ledahudec, Jiří
 1993
 4 1-2 p. 100-
1 p.
 artikel
23 Comsumer perceptions of sensory quality defects in 21 types of fresh fruit Escamilla-Santana, C.
 1993
 4 1-2 p. 92-93
2 p.
 artikel
24 Condiments—The sensorial profile of wine vinegar González-Viñas, M.A.
 1993
 4 1-2 p. 93-
1 p.
 artikel
25 Considerations for incorporating tasting into a conjoint analysis of a food product Vickers, Zata M.
 1993
 4 1-2 p. 102-
1 p.
 artikel
26 Consumer choice of organic vegetables—The role of self-identity Shepherd, R.
 1993
 4 1-2 p. 81-
1 p.
 artikel
27 Contextual effects in taste mixture perception Schifferstein, Hendrik N.J.
 1993
 4 1-2 p. 96-
1 p.
 artikel
28 Correlation between microbiological and sensory controls in sausages shelf-life Wittig de Penna, E.
 1993
 4 1-2 p. 98-
1 p.
 artikel
29 Correlations between sensory evaluations and textural measurements in products made from minced salmon (Salmon salar) Nyvold, T.E.
 1993
 4 1-2 p. 106-
1 p.
 artikel
30 Correlations of sensory and instrumental meat tenderness values as affected by sampling techniques Poste, L.M.
 1993
 4 1-2 p. 84-
1 p.
 artikel
31 Critical evaluation of sensory techniques Meiselman, Herbert L.
 1993
 4 1-2 p. 33-40
8 p.
 artikel
32 Current practice in relating sensory perception to instrumental measurements MacFie, H.J.H.
 1993
 4 1-2 p. 41-49
9 p.
 artikel
33 Descriptive analysis—Improving communication of sensations O'Mahony, Michael
 1993
 4 1-2 p. 83-
1 p.
 artikel
34 Descriptive analysis of oral pungency Cliff, Margaret
 1993
 4 1-2 p. 92-
1 p.
 artikel
35 Development of a cocoa flavour library Clapperton, John
 1993
 4 1-2 p. 103-
1 p.
 artikel
36 Development of butter caramel flavour snack from defatted peanut flour and pregelatinised tapioca starch Haruthaithanasan, V.
 1993
 4 1-2 p. 93-
1 p.
 artikel
37 Development of the descriptive attributes of milk gels texture aided by multivariate statistical procedures Noronha, R.L.
 1993
 4 1-2 p. 95-
1 p.
 artikel
38 Dieters' and non-dieters' distributions of use frequency and liking for sweet foods Lähteenmäki, Liisa
 1993
 4 1-2 p. 87-
1 p.
 artikel
39 Differential profiling in sensory analysis Williams, A.A.
 1993
 4 1-2 p. 102-
1 p.
 artikel
40 Editorial Board 1993
 4 1-2 p. IFC-
1 p.
 artikel
41 Effect of exercise on the hedonic ratings of sugar and salt solutions Hornung, D.E.
 1993
 4 1-2 p. 90-
1 p.
 artikel
42 Effect of fat and temperature on sensory profiles and pleasantness ratings of cheese soup Kähkönen, P.
 1993
 4 1-2 p. 94-
1 p.
 artikel
43 Effect of freezing, freeze-drying and air-drying on odour of chive Leino, M.
 1993
 4 1-2 p. 105-
1 p.
 artikel
44 Effect of sugar and fat on sensory attributes of flavoured yogurt Sommardahl, C.
 1993
 4 1-2 p. 97-
1 p.
 artikel
45 Evaluation of sweet basil (Ocimum) raw material by sensory and chemical analysis Suchorska, Krystyna
 1993
 4 1-2 p. 107-
1 p.
 artikel
46 Expert systems in sensory analysis application to difference tests EpesséPriso, H.
 1993
 4 1-2 p. 108-
1 p.
 artikel
47 Exploration of the relations between an ingredient space and a sensory space using multidimensional analysis and artificial intelligence Martin, Nathalie
 1993
 4 1-2 p. 101-
1 p.
 artikel
48 Fact and theory in sensory food science McBride, Robert L.
 1993
 4 1-2 p. 81-82
2 p.
 artikel
49 Factors affecting the acceptance, selection and perceived ethnicity of ethnic foods Bell, Rick
 1993
 4 1-2 p. 89-
1 p.
 artikel
50 Free-choice profiling and descriptive analysis of vanilla samples Heymann, Hildegarde
 1993
 4 1-2 p. 100-
1 p.
 artikel
51 Hedonic spreadability optima Rohm, H.
 1993
 4 1-2 p. 106-107
2 p.
 artikel
52 Importance of interindividual differences in quantitative descriptive psychophysics Gazano, Germaine
 1993
 4 1-2 p. 99-
1 p.
 artikel
53 Influence of acid and sugar on sourness, sweetness and on the flavour profiles of orange and lemon sherbets Stamponi, Chantal R.
 1993
 4 1-2 p. 97-
1 p.
 artikel
54 Influence of composition on the sensory texture attributes of κ-carrageenan-locust bean gum-guar gum mixed gels Damasio, Maria Helena
 1993
 4 1-2 p. 92-
1 p.
 artikel
55 Influence of product, consumer group and presentation order on the hedonic assessment of steaks Rousset, S.
 1993
 4 1-2 p. 96-
1 p.
 artikel
56 Influence of sugar and fat contents on preference for cream cheese—A preliminary study Daillant, B.
 1993
 4 1-2 p. 80-
1 p.
 artikel
57 Influence of the meat pH on certain sensorial characteristics of dry cured ham Guerrero, L.
 1993
 4 1-2 p. 103-
1 p.
 artikel
58 Influencing factors in meat-eating and vegetarianism Richardson, N.J.
 1993
 4 1-2 p. 89-
1 p.
 artikel
59 Interactively and rapidly developing product concepts for food Moskowitz, Howard
 1993
 4 1-2 p. 87-
1 p.
 artikel
60 Introduction Hyvonen, Lea
 1993
 4 1-2 p. 1-
1 p.
 artikel
61 Issues in measurement of sweetness Pecore, Suzanne D.
 1993
 4 1-2 p. 82-
1 p.
 artikel
62 Kinetic relationship between the temporal perception of bitterness and astringency, and the elicited salivary flow rate Fischer, U.
 1993
 4 1-2 p. 81-
1 p.
 artikel
63 Monitoring a descriptive panel—Consistency and agreement evaluation by both univariate and multivariate techniques Lesschaeve, Isabelle
 1993
 4 1-2 p. 100-101
2 p.
 artikel
64 Myths and monsters of sensory methodology Chambers IV, Edgar
 1993
 4 1-2 p. 84-
1 p.
 artikel
65 Nutritional analysis, sensory evaluation and consumer acceptance study of soyamusa—A soya-plantain baby food Ogazi, P.O.
 1993
 4 1-2 p. 88-
1 p.
 artikel
66 Perception of alcohol in a Pinot Noir wine Casutt, Monica
 1993
 4 1-2 p. 92-
1 p.
 artikel
67 Perception of NaCl and acid mixtures—Mean versus individual responses Hellemann, Ulla
 1993
 4 1-2 p. 82-
1 p.
 artikel
68 Perception of saltiness, sweetness and sourness in emulsion systems of various oil to water ratios Szczecińska, A.
 1993
 4 1-2 p. 97-
1 p.
 artikel
69 Perception of sweet/sour mixtures in gels Baryłko-Pikielna, N.
 1993
 4 1-2 p. 91-
1 p.
 artikel
70 Power tables for discrimination tests Schlich, Pascal
 1993
 4 1-2 p. 102-
1 p.
 artikel
71 Prediction of frequency of food consumption from use attitude and demographic variables Shepherd, R.
 1993
 4 1-2 p. 89-
1 p.
 artikel
72 Problems in time-intensity measurements. A case study—Bitterness evaluation in water solutions and in beers Issanchou, Sylvie
 1993
 4 1-2 p. 100-
1 p.
 artikel
73 Product positioning of spice blends through GC analysis Narasimhan, Shanthi
 1993
 4 1-2 p. 106-
1 p.
 artikel
74 Proposition for a training programme for the food industry Bunger, Andrea
 1993
 4 1-2 p. 108-
1 p.
 artikel
75 Quality assurance and sensory perspectives in the development of concentrated citrus juices Smith-Kayode, D.
 1993
 4 1-2 p. 109-
1 p.
 artikel
76 Recalling taste intensities in sweetened and salted liquids Theunissen, M.
 1993
 4 1-2 p. 97-
1 p.
 artikel
77 Relations between sensory and instrumental analyses of strawberries Larsen, Mette
 1993
 4 1-2 p. 105-
1 p.
 artikel
78 Relationship between instrumental colour analysis and sensory evaluation on cocoa powders Helász, Maria
 1993
 4 1-2 p. 103-
1 p.
 artikel
79 Relationship between sensory and instrumental assessment of venison texture Murray, Shona
 1993
 4 1-2 p. 106-
1 p.
 artikel
80 Relationship between visual appearance and other sensory attribute of beef meat Brugiapaglia, A.
 1993
 4 1-2 p. 99-
1 p.
 artikel
81 Relative sensitivity to bitter tastes—Threshold and suprathreshold relationships Yokomukai, Y.
 1993
 4 1-2 p. 98-
1 p.
 artikel
82 Role of fat in meal acceptance Hellemann, Ulla A.
 1993
 4 1-2 p. 90-
1 p.
 artikel
83 Self-control of anticipatory salivation and craving in response to food stimuli Lappalainen, R.
 1993
 4 1-2 p. 87-
1 p.
 artikel
84 Sensitivity changes to l-amino acid by central and ingestive application in the lateral hypothalamus of rats under l-lysine deficiency Torii, K.
 1993
 4 1-2 p. 91-
1 p.
 artikel
85 Sensory acceptance measurements from immediate and extended product use for consumer research guidance Goldman, Anne
 1993
 4 1-2 p. 83-
1 p.
 artikel
86 Sensory adaptation to the extended use of reduced-fat foods by consumers at home Mela, David J.
 1993
 4 1-2 p. 87-
1 p.
 artikel
87 Sensory analysis and packaging material—A calibration technique Kristoffersson, Lars
 1993
 4 1-2 p. 100-
1 p.
 artikel
88 Sensory and GC-analysis of apples stored in different O2 concentrations Poll, Leif
 1993
 4 1-2 p. 106-
1 p.
 artikel
89 Sensory and instrumental measurement of olive oil aroma Bertuccioli, M.
 1993
 4 1-2 p. 85-
1 p.
 artikel
90 Sensory aspects of thirst-quenching McEwan, Jean A.
 1993
 4 1-2 p. 94-95
2 p.
 artikel
91 Sensory assessments in relation to chemical parameters on keeping quality of some Mediterranean fish during storage on ice Vareltzis, K.
 1993
 4 1-2 p. 107-
1 p.
 artikel
92 Sensory evaluation of fish oil products by profiling Green, Else
 1993
 4 1-2 p. 108-109
2 p.
 artikel
93 Sensory evaluation of fish sauces Sanceda, Norlita G.
 1993
 4 1-2 p. 89-
1 p.
 artikel
94 Sensory evaluation of ‘free-range’ and regular pork meat under different conditions of experience and awareness Ophuis, Peter A.M.Oude
 1993
 4 1-2 p. 80-81
2 p.
 artikel
95 Sensory evaluation of sweet rolls, ginger cookies and cakes made with butter, oil or margarine Laitinen, Jaana
 1993
 4 1-2 p. 94-
1 p.
 artikel
96 Sensory influences on meal consumption Engell, Dianne
 1993
 4 1-2 p. 86-
1 p.
 artikel
97 Sensory-instrumental correlations by combining data analysis and neural networks techniques Bardot, I.
 1993
 4 1-2 p. 85-86
2 p.
 artikel
98 Sensory-instrumental correlation strategies to study varietal characters in raspberry flavour Paterson, A.
 1993
 4 1-2 p. 85-
1 p.
 artikel
99 Sensory methods for characterising the flavour of reduced-fat foods Kilcast, David
 1993
 4 1-2 p. 83-
1 p.
 artikel
100 Sensory panel evaluation of carrot quality and the relevance for consumer preference Hogstad, Solbjørg
 1993
 4 1-2 p. 93-
1 p.
 artikel
101 Sensory panel screening for descriptive analysis of milk gels Noronha, R.L.
 1993
 4 1-2 p. 95-
1 p.
 artikel
102 Sensory properties of fermented oat bran Salovaara, H.
 1993
 4 1-2 p. 96-
1 p.
 artikel
103 Sensory quality of low-fat sausages affected by fat substitutes—A multivariate study Solheim, R.
 1993
 4 1-2 p. 82-83
2 p.
 artikel
104 Sensory quality of whole pig meat—The influence of different factors and the interrelation between profile panel, consumer choice and instrumental recordings Agerhem, Halina
 1993
 4 1-2 p. 102-103
2 p.
 artikel
105 Sensory study on satiety of food Bertuccioli, M.
 1993
 4 1-2 p. 86-
1 p.
 artikel
106 Separating sensory perceptions from brand or image perceptions Cooper, Hester R.
 1993
 4 1-2 p. 80-
1 p.
 artikel
107 Simultaneous and temporal contextual influences on food acceptance Rozin, Paul
 1993
 4 1-2 p. 11-20
10 p.
 artikel
108 Solution properties and tastes of sugar alcohols Lopez Chavez, A.
 1993
 4 1-2 p. 105-106
2 p.
 artikel
109 Stimulus intensity measurement by using individual reference ratings Genner-Ritzmann, Ruth
 1993
 4 1-2 p. 99-
1 p.
 artikel
110 Studies of food quality and preference—A critical review of the work of Rose Marie Pangborn Drewnowski, Adam
 1993
 4 1-2 p. 79-80
2 p.
 artikel
111 Studies of food quality and preference: The contribution of Rose Marie Pangborn Drewnowski, Adam
 1993
 4 1-2 p. 3-9
7 p.
 artikel
112 Subtleness and exquisiteness of umami taste in humans Yamaguchi, Shizuko
 1993
 4 1-2 p. 82-
1 p.
 artikel
113 Supplement to standardisation of time-intensity testing procedure Matuszewska, I.
 1993
 4 1-2 p. 101-
1 p.
 artikel
114 Taking into account the typology of subjects in a data analysis of a time-intensity study of bitterness Meyer, Alexandra
 1993
 4 1-2 p. 101-
1 p.
 artikel
115 Texture difference thresholds in edible fats—Firmness and spreadability Rohm, H.
 1993
 4 1-2 p. 82-
1 p.
 artikel
116 Texture evaluation of pressed cookies—Sensory-instrumental correlations Idris, Nor Aini
 1993
 4 1-2 p. 103-104
2 p.
 artikel
117 The biological basis of food perception and acceptance Bartoshuk, Linda M.
 1993
 4 1-2 p. 21-32
12 p.
 artikel
118 The development of a language to describe the sensory properties of fresh strawberries Sanford, Katherine
 1993
 4 1-2 p. 96-
1 p.
 artikel
119 The education and training of sensory scientists Lawless, Harry
 1993
 4 1-2 p. 51-63
13 p.
 artikel
120 The effect of protein content on sensory-specific satiety VandeWater, Kristin
 1993
 4 1-2 p. 91-
1 p.
 artikel
121 The effect of selected orange oil components on the aging profile of orange juice Swaine Jr, Robert L.
 1993
 4 1-2 p. 107-
1 p.
 artikel
122 The efficiency of a multidimensional scaling sensory analysis technique in the study of saltiness perception Robertson, Terri
 1993
 4 1-2 p. 101-102
2 p.
 artikel
123 The role of beliefs about milk in determining the selection of milks of various fat content Raats, M.M.
 1993
 4 1-2 p. 88-
1 p.
 artikel
124 The role of sensory evaluation in the food industry Sidel, Joel L.
 1993
 4 1-2 p. 65-73
9 p.
 artikel
125 The role of sensory evaluation in the food industry Sidel, J.L.
 1993
 4 1-2 p. 86-
1 p.
 artikel
126 The role of the bite force in hardness perception Mioche, L.
 1993
 4 1-2 p. 95-
1 p.
 artikel
127 The role of the sensory scientist in the wine industry Adesioye, H.C.
 1993
 4 1-2 p. 108-
1 p.
 artikel
128 The semantics of hedonic scales—An experimental approach Popper, Richard
 1993
 4 1-2 p. 88-
1 p.
 artikel
129 The triangle test compared with signal detection measure Dürr, Peter
 1993
 4 1-2 p. 99-
1 p.
 artikel
130 The use and perceived appropriateness of milk in European diets Raats, M.M.
 1993
 4 1-2 p. 88-
1 p.
 artikel
131 The use of a non-linear transformation technique to improve the correlation of sensory and instrumental data McMath, K.L.
 1993
 4 1-2 p. 84-
1 p.
 artikel
132 Time-intensity curves of soft drinks Yoshida, Masaaki
 1993
 4 1-2 p. 98-
1 p.
 artikel
133 Two individuals' own descriptions of reasons for choices among breakfasts and the meals' fat contents Lähteenmäki, L.
 1993
 4 1-2 p. 91-
1 p.
 artikel
134 Undergraduate training in sensory food science Johnston, Elizabeth M.
 1993
 4 1-2 p. 109-
1 p.
 artikel
135 Use of descriptive analysis to characterize the sensory properties of selected gums Newby, Rebecca
 1993
 4 1-2 p. 95-
1 p.
 artikel
136 Use of repeated measures designs for the statistical analysis of sensory data Bonnans, S.
 1993
 4 1-2 p. 98-99
2 p.
 artikel
137 Vocabulary for sensory description Daget, Nicole
 1993
 4 1-2 p. 92-
1 p.
 artikel
                             137 gevonden resultaten
 
 Koninklijke Bibliotheek - Nationale Bibliotheek van Nederland