| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Assessing panel consonance
|
Dijksterhuis, Garmt
|
|
1995
|
6 |
1 |
p. 7-14
8 p.
|
article
|
| 2 |
Automated formulation of a beverage based on the optimization of sensory properties
|
Heyd, B.
|
|
1995
|
6 |
1 |
p. 1-6
6 p.
|
article
|
| 3 |
Development of the attributes and panel screening for texture descriptive analysis of milk gels aided by multivariate statistical procedures
|
Noronha, R.L.
|
|
1995
|
6 |
1 |
p. 49-54
6 p.
|
article
|
| 4 |
Does fat affect the timing of flavour perception? A case study with yoghurt
|
Tuorila, Hely
|
|
1995
|
6 |
1 |
p. 55-58
4 p.
|
article
|
| 5 |
Editorial Board
|
|
|
1995
|
6 |
1 |
p. IFC-
1 p.
|
article
|
| 6 |
Effects of skin contact and settling on the level of the C18:2, C18:3 fatty acids and C6 compounds in burgundy chardonnay musts and wines
|
Ferreira, B.
|
|
1995
|
6 |
1 |
p. 35-41
7 p.
|
article
|
| 7 |
Modelling meal acceptability in a free choice environment
|
Hedderley, Duncan I.
|
|
1995
|
6 |
1 |
p. 15-26
12 p.
|
article
|
| 8 |
Second Pangborn Sensory Science Symposium, 30 July to 3 August 1995, University of California, Davis, California, USAfat compositions
|
|
|
1995
|
6 |
1 |
p. 59-60
2 p.
|
article
|
| 9 |
Temporal perception of astringency and sweetness in red wine
|
Ishikawa, T.
|
|
1995
|
6 |
1 |
p. 27-33
7 p.
|
article
|
| 10 |
The effect of sample exposure time on the time intensity response to NaCl solutions
|
Matuszewska, Irena
|
|
1995
|
6 |
1 |
p. 43-48
6 p.
|
article
|
Journal description