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                             137 results found
no title author magazine year volume issue page(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.
 article
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.
 article
3 Analysis of individual free-choice profiling data Marshall, Richard J.
 1993
 4 1-2 p. 94-
1 p.
 article
4 Announcement 1993
 4 1-2 p. 110-
1 p.
 article
5 Applications of sensory-instrumental correlations in the spice industry King, S.C.
 1993
 4 1-2 p. 104-
1 p.
 article
6 Appropriate meal occasions Marshall, D.W.
 1993
 4 1-2 p. 80-
1 p.
 article
7 A preliminary study on young Japanese preferences to spices and spiced foods Kurata, Sumiko
 1993
 4 1-2 p. 86-87
2 p.
 article
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.
 article
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.
 article
10 Automated formulation of beverage based on the optimisation of sensory properties Bardot, I.
 1993
 4 1-2 p. 108-
1 p.
 article
11 Change in the quality of potatoes by storage Ludvigsen, Hanne K.
 1993
 4 1-2 p. 94-
1 p.
 article
12 Change of pungency in pickled garlic during storage Kim, Mee Ree
 1993
 4 1-2 p. 104-
1 p.
 article
13 Change-over designs and repeated measurements Schlich, Pascal
 1993
 4 1-2 p. 83-
1 p.
 article
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.
 article
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.
 article
16 Cheese texture—Relationships between instrumental and sensory measures Jack, Frances R.
 1993
 4 1-2 p. 107-
1 p.
 article
17 Chemical/sensory characteristics of sage (Saliva officinalis L.) Karwowska, K.
 1993
 4 1-2 p. 104-
1 p.
 article
18 Chewing behaviour patterns in dentate subjects Brown, Wendy E.
 1993
 4 1-2 p. 81-
1 p.
 article
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.
 article
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.
 article
21 Comparison of sensory results by panel group and consumers Molnár, P.
 1993
 4 1-2 p. 109-
1 p.
 article
22 Comparison of structured and unstructured graphical scales for the evaluation of sensory quality Ledahudec, Jiří
 1993
 4 1-2 p. 100-
1 p.
 article
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.
 article
24 Condiments—The sensorial profile of wine vinegar González-Viñas, M.A.
 1993
 4 1-2 p. 93-
1 p.
 article
25 Considerations for incorporating tasting into a conjoint analysis of a food product Vickers, Zata M.
 1993
 4 1-2 p. 102-
1 p.
 article
26 Consumer choice of organic vegetables—The role of self-identity Shepherd, R.
 1993
 4 1-2 p. 81-
1 p.
 article
27 Contextual effects in taste mixture perception Schifferstein, Hendrik N.J.
 1993
 4 1-2 p. 96-
1 p.
 article
28 Correlation between microbiological and sensory controls in sausages shelf-life Wittig de Penna, E.
 1993
 4 1-2 p. 98-
1 p.
 article
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.
 article
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.
 article
31 Critical evaluation of sensory techniques Meiselman, Herbert L.
 1993
 4 1-2 p. 33-40
8 p.
 article
32 Current practice in relating sensory perception to instrumental measurements MacFie, H.J.H.
 1993
 4 1-2 p. 41-49
9 p.
 article
33 Descriptive analysis—Improving communication of sensations O'Mahony, Michael
 1993
 4 1-2 p. 83-
1 p.
 article
34 Descriptive analysis of oral pungency Cliff, Margaret
 1993
 4 1-2 p. 92-
1 p.
 article
35 Development of a cocoa flavour library Clapperton, John
 1993
 4 1-2 p. 103-
1 p.
 article
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.
 article
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.
 article
38 Dieters' and non-dieters' distributions of use frequency and liking for sweet foods Lähteenmäki, Liisa
 1993
 4 1-2 p. 87-
1 p.
 article
39 Differential profiling in sensory analysis Williams, A.A.
 1993
 4 1-2 p. 102-
1 p.
 article
40 Editorial Board 1993
 4 1-2 p. IFC-
1 p.
 article
41 Effect of exercise on the hedonic ratings of sugar and salt solutions Hornung, D.E.
 1993
 4 1-2 p. 90-
1 p.
 article
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.
 article
43 Effect of freezing, freeze-drying and air-drying on odour of chive Leino, M.
 1993
 4 1-2 p. 105-
1 p.
 article
44 Effect of sugar and fat on sensory attributes of flavoured yogurt Sommardahl, C.
 1993
 4 1-2 p. 97-
1 p.
 article
45 Evaluation of sweet basil (Ocimum) raw material by sensory and chemical analysis Suchorska, Krystyna
 1993
 4 1-2 p. 107-
1 p.
 article
46 Expert systems in sensory analysis application to difference tests EpesséPriso, H.
 1993
 4 1-2 p. 108-
1 p.
 article
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.
 article
48 Fact and theory in sensory food science McBride, Robert L.
 1993
 4 1-2 p. 81-82
2 p.
 article
49 Factors affecting the acceptance, selection and perceived ethnicity of ethnic foods Bell, Rick
 1993
 4 1-2 p. 89-
1 p.
 article
50 Free-choice profiling and descriptive analysis of vanilla samples Heymann, Hildegarde
 1993
 4 1-2 p. 100-
1 p.
 article
51 Hedonic spreadability optima Rohm, H.
 1993
 4 1-2 p. 106-107
2 p.
 article
52 Importance of interindividual differences in quantitative descriptive psychophysics Gazano, Germaine
 1993
 4 1-2 p. 99-
1 p.
 article
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.
 article
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.
 article
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.
 article
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.
 article
57 Influence of the meat pH on certain sensorial characteristics of dry cured ham Guerrero, L.
 1993
 4 1-2 p. 103-
1 p.
 article
58 Influencing factors in meat-eating and vegetarianism Richardson, N.J.
 1993
 4 1-2 p. 89-
1 p.
 article
59 Interactively and rapidly developing product concepts for food Moskowitz, Howard
 1993
 4 1-2 p. 87-
1 p.
 article
60 Introduction Hyvonen, Lea
 1993
 4 1-2 p. 1-
1 p.
 article
61 Issues in measurement of sweetness Pecore, Suzanne D.
 1993
 4 1-2 p. 82-
1 p.
 article
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.
 article
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.
 article
64 Myths and monsters of sensory methodology Chambers IV, Edgar
 1993
 4 1-2 p. 84-
1 p.
 article
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.
 article
66 Perception of alcohol in a Pinot Noir wine Casutt, Monica
 1993
 4 1-2 p. 92-
1 p.
 article
67 Perception of NaCl and acid mixtures—Mean versus individual responses Hellemann, Ulla
 1993
 4 1-2 p. 82-
1 p.
 article
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.
 article
69 Perception of sweet/sour mixtures in gels Baryłko-Pikielna, N.
 1993
 4 1-2 p. 91-
1 p.
 article
70 Power tables for discrimination tests Schlich, Pascal
 1993
 4 1-2 p. 102-
1 p.
 article
71 Prediction of frequency of food consumption from use attitude and demographic variables Shepherd, R.
 1993
 4 1-2 p. 89-
1 p.
 article
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.
 article
73 Product positioning of spice blends through GC analysis Narasimhan, Shanthi
 1993
 4 1-2 p. 106-
1 p.
 article
74 Proposition for a training programme for the food industry Bunger, Andrea
 1993
 4 1-2 p. 108-
1 p.
 article
75 Quality assurance and sensory perspectives in the development of concentrated citrus juices Smith-Kayode, D.
 1993
 4 1-2 p. 109-
1 p.
 article
76 Recalling taste intensities in sweetened and salted liquids Theunissen, M.
 1993
 4 1-2 p. 97-
1 p.
 article
77 Relations between sensory and instrumental analyses of strawberries Larsen, Mette
 1993
 4 1-2 p. 105-
1 p.
 article
78 Relationship between instrumental colour analysis and sensory evaluation on cocoa powders Helász, Maria
 1993
 4 1-2 p. 103-
1 p.
 article
79 Relationship between sensory and instrumental assessment of venison texture Murray, Shona
 1993
 4 1-2 p. 106-
1 p.
 article
80 Relationship between visual appearance and other sensory attribute of beef meat Brugiapaglia, A.
 1993
 4 1-2 p. 99-
1 p.
 article
81 Relative sensitivity to bitter tastes—Threshold and suprathreshold relationships Yokomukai, Y.
 1993
 4 1-2 p. 98-
1 p.
 article
82 Role of fat in meal acceptance Hellemann, Ulla A.
 1993
 4 1-2 p. 90-
1 p.
 article
83 Self-control of anticipatory salivation and craving in response to food stimuli Lappalainen, R.
 1993
 4 1-2 p. 87-
1 p.
 article
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.
 article
85 Sensory acceptance measurements from immediate and extended product use for consumer research guidance Goldman, Anne
 1993
 4 1-2 p. 83-
1 p.
 article
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.
 article
87 Sensory analysis and packaging material—A calibration technique Kristoffersson, Lars
 1993
 4 1-2 p. 100-
1 p.
 article
88 Sensory and GC-analysis of apples stored in different O2 concentrations Poll, Leif
 1993
 4 1-2 p. 106-
1 p.
 article
89 Sensory and instrumental measurement of olive oil aroma Bertuccioli, M.
 1993
 4 1-2 p. 85-
1 p.
 article
90 Sensory aspects of thirst-quenching McEwan, Jean A.
 1993
 4 1-2 p. 94-95
2 p.
 article
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.
 article
92 Sensory evaluation of fish oil products by profiling Green, Else
 1993
 4 1-2 p. 108-109
2 p.
 article
93 Sensory evaluation of fish sauces Sanceda, Norlita G.
 1993
 4 1-2 p. 89-
1 p.
 article
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.
 article
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.
 article
96 Sensory influences on meal consumption Engell, Dianne
 1993
 4 1-2 p. 86-
1 p.
 article
97 Sensory-instrumental correlations by combining data analysis and neural networks techniques Bardot, I.
 1993
 4 1-2 p. 85-86
2 p.
 article
98 Sensory-instrumental correlation strategies to study varietal characters in raspberry flavour Paterson, A.
 1993
 4 1-2 p. 85-
1 p.
 article
99 Sensory methods for characterising the flavour of reduced-fat foods Kilcast, David
 1993
 4 1-2 p. 83-
1 p.
 article
100 Sensory panel evaluation of carrot quality and the relevance for consumer preference Hogstad, Solbjørg
 1993
 4 1-2 p. 93-
1 p.
 article
101 Sensory panel screening for descriptive analysis of milk gels Noronha, R.L.
 1993
 4 1-2 p. 95-
1 p.
 article
102 Sensory properties of fermented oat bran Salovaara, H.
 1993
 4 1-2 p. 96-
1 p.
 article
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.
 article
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.
 article
105 Sensory study on satiety of food Bertuccioli, M.
 1993
 4 1-2 p. 86-
1 p.
 article
106 Separating sensory perceptions from brand or image perceptions Cooper, Hester R.
 1993
 4 1-2 p. 80-
1 p.
 article
107 Simultaneous and temporal contextual influences on food acceptance Rozin, Paul
 1993
 4 1-2 p. 11-20
10 p.
 article
108 Solution properties and tastes of sugar alcohols Lopez Chavez, A.
 1993
 4 1-2 p. 105-106
2 p.
 article
109 Stimulus intensity measurement by using individual reference ratings Genner-Ritzmann, Ruth
 1993
 4 1-2 p. 99-
1 p.
 article
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.
 article
111 Studies of food quality and preference: The contribution of Rose Marie Pangborn Drewnowski, Adam
 1993
 4 1-2 p. 3-9
7 p.
 article
112 Subtleness and exquisiteness of umami taste in humans Yamaguchi, Shizuko
 1993
 4 1-2 p. 82-
1 p.
 article
113 Supplement to standardisation of time-intensity testing procedure Matuszewska, I.
 1993
 4 1-2 p. 101-
1 p.
 article
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.
 article
115 Texture difference thresholds in edible fats—Firmness and spreadability Rohm, H.
 1993
 4 1-2 p. 82-
1 p.
 article
116 Texture evaluation of pressed cookies—Sensory-instrumental correlations Idris, Nor Aini
 1993
 4 1-2 p. 103-104
2 p.
 article
117 The biological basis of food perception and acceptance Bartoshuk, Linda M.
 1993
 4 1-2 p. 21-32
12 p.
 article
118 The development of a language to describe the sensory properties of fresh strawberries Sanford, Katherine
 1993
 4 1-2 p. 96-
1 p.
 article
119 The education and training of sensory scientists Lawless, Harry
 1993
 4 1-2 p. 51-63
13 p.
 article
120 The effect of protein content on sensory-specific satiety VandeWater, Kristin
 1993
 4 1-2 p. 91-
1 p.
 article
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.
 article
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.
 article
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.
 article
124 The role of sensory evaluation in the food industry Sidel, Joel L.
 1993
 4 1-2 p. 65-73
9 p.
 article
125 The role of sensory evaluation in the food industry Sidel, J.L.
 1993
 4 1-2 p. 86-
1 p.
 article
126 The role of the bite force in hardness perception Mioche, L.
 1993
 4 1-2 p. 95-
1 p.
 article
127 The role of the sensory scientist in the wine industry Adesioye, H.C.
 1993
 4 1-2 p. 108-
1 p.
 article
128 The semantics of hedonic scales—An experimental approach Popper, Richard
 1993
 4 1-2 p. 88-
1 p.
 article
129 The triangle test compared with signal detection measure Dürr, Peter
 1993
 4 1-2 p. 99-
1 p.
 article
130 The use and perceived appropriateness of milk in European diets Raats, M.M.
 1993
 4 1-2 p. 88-
1 p.
 article
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.
 article
132 Time-intensity curves of soft drinks Yoshida, Masaaki
 1993
 4 1-2 p. 98-
1 p.
 article
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.
 article
134 Undergraduate training in sensory food science Johnston, Elizabeth M.
 1993
 4 1-2 p. 109-
1 p.
 article
135 Use of descriptive analysis to characterize the sensory properties of selected gums Newby, Rebecca
 1993
 4 1-2 p. 95-
1 p.
 article
136 Use of repeated measures designs for the statistical analysis of sensory data Bonnans, S.
 1993
 4 1-2 p. 98-99
2 p.
 article
137 Vocabulary for sensory description Daget, Nicole
 1993
 4 1-2 p. 92-
1 p.
 article
                             137 results found
 
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