| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Comparison of the aroma of a food with its gas chromatographic headspace profile using multivariate analysis
|
Stephen Elmore, J.
|
|
1994
|
5 |
1-2 |
p. 151-157
7 p.
|
article
|
| 2 |
Editorial Board
|
|
|
1994
|
5 |
1-2 |
p. IFC-
1 p.
|
article
|
| 3 |
Evaluation of combined GC/MS/FTIR data sets of strawberry aroma
|
Nikiforov, A.
|
|
1994
|
5 |
1-2 |
p. 135-137
3 p.
|
article
|
| 4 |
Flavour quality as cognitive psychology: The applied science of mental mechanisms relating flavour descriptions to chemical and physical stimulation patterns
|
Booth, D.A.
|
|
1994
|
5 |
1-2 |
p. 41-54
14 p.
|
article
|
| 5 |
Flavour quality — Understanding the relationship between sensory responses and chemical stimuli. What are we trying to do? The data, approaches and problems
|
Williams, A.A.
|
|
1994
|
5 |
1-2 |
p. 3-16
14 p.
|
article
|
| 6 |
Flavour release of diacetyl from water, sunflower oil and emulsions in model systems
|
Salvador, Desamparados
|
|
1994
|
5 |
1-2 |
p. 103-107
5 p.
|
article
|
| 7 |
Novel aspects of structure-activity relationships in sweet taste chemoreception
|
Birch, Gordon G.
|
|
1994
|
5 |
1-2 |
p. 87-93
7 p.
|
article
|
| 8 |
Optimization of a dynamic headspace technique for quantifying virgin olive oil volatiles. Relationships between sensory attributes and volatile peaks
|
Aparicio, Ramon
|
|
1994
|
5 |
1-2 |
p. 109-114
6 p.
|
article
|
| 9 |
Perceptual odour interactions and objective mixture analysis
|
Laing, D.G.
|
|
1994
|
5 |
1-2 |
p. 75-80
6 p.
|
article
|
| 10 |
Physiological factors contributing to the variability of sensory assessments: Relationship between salivary flow rate and temporal perception of gustatory stimuli
|
Fischer, U.
|
|
1994
|
5 |
1-2 |
p. 55-64
10 p.
|
article
|
| 11 |
Principal component analysis of TI-curves: Three methods compared
|
Dijksterhuis, Garmt
|
|
1994
|
5 |
1-2 |
p. 121-127
7 p.
|
article
|
| 12 |
Procrustes analysis in studying sensory-instrumental relations
|
Dijksterhuis, Garmt
|
|
1994
|
5 |
1-2 |
p. 115-120
6 p.
|
article
|
| 13 |
Quantitative structure-activity relationships (QSAR) and odour
|
Dearden, John C.
|
|
1994
|
5 |
1-2 |
p. 81-86
6 p.
|
article
|
| 14 |
Receptor mechanisms for flavour stimuli
|
Brand, Joseph G.
|
|
1994
|
5 |
1-2 |
p. 31-40
10 p.
|
article
|
| 15 |
Relationships between the chemical composition and sensory evaluation of lager beers
|
Collin, Sonia
|
|
1994
|
5 |
1-2 |
p. 145-149
5 p.
|
article
|
| 16 |
Sensory-instrumental correlations by combining data analysis and neural network techniques
|
Bardot, I.
|
|
1994
|
5 |
1-2 |
p. 159-166
8 p.
|
article
|
| 17 |
Some notes on the study of the perceptual composition of heterogeneous mixture percepts
|
Frijters, J.E.R.
|
|
1994
|
5 |
1-2 |
p. 65-74
10 p.
|
article
|
| 18 |
Taste quality of Italian raw ham in a free-choice profile study
|
Parolari, Giovanni
|
|
1994
|
5 |
1-2 |
p. 129-133
5 p.
|
article
|
| 19 |
The influence of flavour-ingredient interactions on flavour perception
|
Plug, Hans
|
|
1994
|
5 |
1-2 |
p. 95-102
8 p.
|
article
|
| 20 |
The use of chemometrics in correlating sensory judgments with routine gas chromatographic data
|
Peppard, Terry L.
|
|
1994
|
5 |
1-2 |
p. 17-23
7 p.
|
article
|
| 21 |
Understanding flavour quality: Difficult or impossible?
|
Piggott, J.R.
|
|
1994
|
5 |
1-2 |
p. 167-171
5 p.
|
article
|
| 22 |
Understanding flavour quality: Relating sensory to chemical and physical data
|
Williams, A.A.
|
|
1994
|
5 |
1-2 |
p. 1-
1 p.
|
article
|
| 23 |
Use of descriptive analysis based on multivariate technique (principal components analysis) to define quality of diced tomato
|
Porretta, Sebastiano
|
|
1994
|
5 |
1-2 |
p. 139-144
6 p.
|
article
|
| 24 |
Volatile fatty acid production during beer spoilage by Pectinatus sp.
|
Membré, J.M.
|
|
1994
|
5 |
1-2 |
p. 25-29
5 p.
|
article
|
Journal description