| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
18. A comparative study of three product acceptability trials
|
McEwan, Jean A.
|
|
1996
|
7 |
3-4 |
p. 311-
1 p.
|
artikel
|
| 2 |
A comparison of tip of the tongue and sip and spit screening procedures
|
Delwiche, Jeannine F.
|
|
1996
|
7 |
3-4 |
p. 293-297
5 p.
|
artikel
|
| 3 |
31. An investigation into question order effects on sensory perception and preference
|
Earthy, Philippa
|
|
1996
|
7 |
3-4 |
p. 315-
1 p.
|
artikel
|
| 4 |
28. A pan European sensory profiling and preference study of coffee
|
Risvik, Einar
|
|
1996
|
7 |
3-4 |
p. 314-
1 p.
|
artikel
|
| 5 |
17. A quality concept study
|
Martens, Magni
|
|
1996
|
7 |
3-4 |
p. 310-311
2 p.
|
artikel
|
| 6 |
49. Aroma analysis of raspberry samples by retronasal simulation combined with headspace gas chromatography — Olfactometry
|
Roberts, Deborah D.
|
|
1996
|
7 |
3-4 |
p. 322-
1 p.
|
artikel
|
| 7 |
46. Association between chewing efficiency and mastication patterns for meat
|
Braxton, Denise
|
|
1996
|
7 |
3-4 |
p. 320-321
2 p.
|
artikel
|
| 8 |
Association between chewing efficiency and mastication patterns for meat, and influence on tenderness perception
|
Braxton, D.
|
|
1996
|
7 |
3-4 |
p. 217-223
7 p.
|
artikel
|
| 9 |
21. Client company needs and research industry skills: Can the gap be bridged?
|
Wilton, Vivien
|
|
1996
|
7 |
3-4 |
p. 312-
1 p.
|
artikel
|
| 10 |
Cognitive factors affecting taste intensity judgments
|
Schifferstein, Hendrik N.J.
|
|
1996
|
7 |
3-4 |
p. 167-175
9 p.
|
artikel
|
| 11 |
42. Computer-aided product development in the food industry
|
Schönkopf, Suzanne
|
|
1996
|
7 |
3-4 |
p. 319-
1 p.
|
artikel
|
| 12 |
20. Consumer criteria: The impact of targeted recruiting on data integrity
|
Stone, Herbert
|
|
1996
|
7 |
3-4 |
p. 311-312
2 p.
|
artikel
|
| 13 |
Contents of volume 7
|
|
|
1996
|
7 |
3-4 |
p. I-II
nvt p.
|
artikel
|
| 14 |
32. Could selection tests detect the future performance of descriptive panelists?
|
Lesschaeve, Isabelle
|
|
1996
|
7 |
3-4 |
p. 315-316
2 p.
|
artikel
|
| 15 |
Could selection tests detect the future performance of descriptive panellists?
|
Lesschaeve, I.
|
|
1996
|
7 |
3-4 |
p. 177-183
7 p.
|
artikel
|
| 16 |
29. Cross-national segmentation of concepts for coffee
|
Moskowitz, Howard R.
|
|
1996
|
7 |
3-4 |
p. 314-315
2 p.
|
artikel
|
| 17 |
36. Crossover designs for evaluating panel test procedures
|
Sourby, John C.
|
|
1996
|
7 |
3-4 |
p. 317-
1 p.
|
artikel
|
| 18 |
11. Developing new and more powerful difference tests using yogurt
|
Rousseau, Benoît
|
|
1996
|
7 |
3-4 |
p. 308-
1 p.
|
artikel
|
| 19 |
26. Effect of sugar and fat on the sensory properties and acceptability of ice cream; relation with dietary sugar and fat
|
Zoumas-Morse, Christine
|
|
1996
|
7 |
3-4 |
p. 313-314
2 p.
|
artikel
|
| 20 |
5. Effect of viscosity and sweetness on temporal perception of astringency of grape seed tannin
|
Smith, Andrew
|
|
1996
|
7 |
3-4 |
p. 306-
1 p.
|
artikel
|
| 21 |
Effects of age and gender on adolescents' food habits and preferences
|
Nu, Christine Ton
|
|
1996
|
7 |
3-4 |
p. 251-262
12 p.
|
artikel
|
| 22 |
Effects of flour from different barley varieties on barley sour dough bread
|
Marklinder, I.
|
|
1996
|
7 |
3-4 |
p. 275-284
10 p.
|
artikel
|
| 23 |
24. Effects of information about fat content on consumers' acceptance and sensory ratings of cookies
|
Engell, Dianne
|
|
1996
|
7 |
3-4 |
p. 313-
1 p.
|
artikel
|
| 24 |
47. Effects of various food textures on human mandibular movements
|
Peyron, Marie-Agnès
|
|
1996
|
7 |
3-4 |
p. 321-
1 p.
|
artikel
|
| 25 |
Effects of viscosity on the bitterness and astringency of grape seed tannin
|
Smith, Andrew K.
|
|
1996
|
7 |
3-4 |
p. 161-166
6 p.
|
artikel
|
| 26 |
2. Evaluating the labeled magnitude scale as a tool for assessing sensations of taste and smell
|
Green, Barry
|
|
1996
|
7 |
3-4 |
p. 305-
1 p.
|
artikel
|
| 27 |
30. Expand your experimental design horizon: Effective blocking in sensory and consumer research
|
Lundahl, David S.
|
|
1996
|
7 |
3-4 |
p. 315-
1 p.
|
artikel
|
| 28 |
Food appropriateness measures as an adjunct to consumer preference/acceptability evaluation
|
Cardello, Armand V.
|
|
1996
|
7 |
3-4 |
p. 239-249
11 p.
|
artikel
|
| 29 |
13. Genetic taste perception and food preferences
|
Duffy, Valerie B.
|
|
1996
|
7 |
3-4 |
p. 309-
1 p.
|
artikel
|
| 30 |
25. Health and sensory motivations in the choice of four light food products for French consumers
|
Daillant-Spinnler, Beatrice
|
|
1996
|
7 |
3-4 |
p. 313-
1 p.
|
artikel
|
| 31 |
I-5. Consumer focussed plant quality measures
|
Kerslake, Mark F.
|
|
1996
|
7 |
3-4 |
p. 324-
1 p.
|
artikel
|
| 32 |
I-28. Consumer interactive method for the formulation of beverages
|
Martin, N.
|
|
1996
|
7 |
3-4 |
p. 332-333
2 p.
|
artikel
|
| 33 |
I-24. Consumer purchase probability for foods affected by liking, information on fat content and price level and attitude towards lowfat foods
|
Solheim, Ragnhild
|
|
1996
|
7 |
3-4 |
p. 331-
1 p.
|
artikel
|
| 34 |
I-27. Consumption in a varied or in a monotonous condition: Women vs. men
|
Issanchou, Sylvie
|
|
1996
|
7 |
3-4 |
p. 332-
1 p.
|
artikel
|
| 35 |
I-30. Does puberty change food preferences and food habits? Survey in a sample of French adolescents
|
Nu, Christine Ton
|
|
1996
|
7 |
3-4 |
p. 333-334
2 p.
|
artikel
|
| 36 |
I-14. Effect of prior experience on the description of quality of oranges
|
Escamilla-Santana, Clara
|
|
1996
|
7 |
3-4 |
p. 327-328
2 p.
|
artikel
|
| 37 |
I-15. Effects of expectation on the sensory evaluation of passion fruit juice
|
Deliza, Rosires
|
|
1996
|
7 |
3-4 |
p. 328-
1 p.
|
artikel
|
| 38 |
I-6. Ethnic preferences for a novel horticultural product
|
Phelps, Tracey
|
|
1996
|
7 |
3-4 |
p. 325-
1 p.
|
artikel
|
| 39 |
I-8. Examining the influence of meal occasions and physical situation on food choice in Australia and Britain
|
Marshall, David W.
|
|
1996
|
7 |
3-4 |
p. 325-326
2 p.
|
artikel
|
| 40 |
I-13. Factors affecting the identity and overall acceptance of rye bread
|
Heiniö, Raija-Liisa
|
|
1996
|
7 |
3-4 |
p. 327-
1 p.
|
artikel
|
| 41 |
I-26. Flavor intensity does not influence sensory specific satiety or consumption of cheddar cheese
|
Vickers, Zata
|
|
1996
|
7 |
3-4 |
p. 332-
1 p.
|
artikel
|
| 42 |
I-19. Food appropriateness measures as an adjunct to consumer preference/acceptability evaluations
|
Schutz, Howard G.
|
|
1996
|
7 |
3-4 |
p. 329-
1 p.
|
artikel
|
| 43 |
I-29. Food preferences and sensory evaluation: Contribution of cognitive methods for categorized data analysis
|
Urdapilleta, Isabel
|
|
1996
|
7 |
3-4 |
p. 333-
1 p.
|
artikel
|
| 44 |
I-23. Gateways to reward: Chewing and swallowing
|
Hyde, Robert J.
|
|
1996
|
7 |
3-4 |
p. 331-
1 p.
|
artikel
|
| 45 |
II-14. A comparison of the off-flavor of shoulder butts from entire male and female pigs using trained and consumer panels
|
Agerhem, Halina
|
|
1996
|
7 |
3-4 |
p. 338-
1 p.
|
artikel
|
| 46 |
II-13. Application of descriptive analysis to investigate the effects of cocoa butter replacements on the sensory properties of chocolate
|
Minim, Valeria P.R.
|
|
1996
|
7 |
3-4 |
p. 338-
1 p.
|
artikel
|
| 47 |
II-5. Aspects of the temporal perception of sweetness and viscosity
|
Guggenbühl, Barbara
|
|
1996
|
7 |
3-4 |
p. 335-
1 p.
|
artikel
|
| 48 |
II-29. Bitterness and astringency of flavan-3-OL monomers, dimers and trimers
|
Gacon, Karine
|
|
1996
|
7 |
3-4 |
p. 343-344
2 p.
|
artikel
|
| 49 |
II-17. Consumer definitions of food variety and the factors affecting its perception
|
Bell, Rick
|
|
1996
|
7 |
3-4 |
p. 328-329
2 p.
|
artikel
|
| 50 |
II-7. Effect of evaluation method and flow behavior on sensory viscosity
|
Harju, Amy J.
|
|
1996
|
7 |
3-4 |
p. 336-
1 p.
|
artikel
|
| 51 |
II-30. Effect of sweetness and sourness on perceived fruitiness in dealcoholyzed wine
|
Richard, Estelle
|
|
1996
|
7 |
3-4 |
p. 344-
1 p.
|
artikel
|
| 52 |
II-2. Evaluation of astringency, mouth drying, mouth roughing and bitterness elicited by monomeric phenolic compounds in red wine and in model wine solution
|
Kallithraka, Stamatina
|
|
1996
|
7 |
3-4 |
p. 334-
1 p.
|
artikel
|
| 53 |
II-28. Flash analysis of profiling data
|
Schlich, Pascal
|
|
1996
|
7 |
3-4 |
p. 343-
1 p.
|
artikel
|
| 54 |
II-8. Flavor release and texture in sour milk affected by thickeners and fat content
|
Wendin, Karin
|
|
1996
|
7 |
3-4 |
p. 336-
1 p.
|
artikel
|
| 55 |
II-19. Heat transfer and its effect on the quality criteria of vacuum cooked jam
|
Yuksel, Dogan
|
|
1996
|
7 |
3-4 |
p. 340-
1 p.
|
artikel
|
| 56 |
III-7. A comparison of tip of the tongue and whole mouth screening procedures
|
Delwiche, Jeannine F.
|
|
1996
|
7 |
3-4 |
p. 346-
1 p.
|
artikel
|
| 57 |
III-19. A method to generate sensory vocabulary
|
Picot, Muriel
|
|
1996
|
7 |
3-4 |
p. 350-351
2 p.
|
artikel
|
| 58 |
III-4. Cognitive aspects of difference testing: Memory and interstimulus delay
|
de Almeida, Tereza C.A.
|
|
1996
|
7 |
3-4 |
p. 345-
1 p.
|
artikel
|
| 59 |
III-11. Comparison between an odor and a flavor profile
|
Rousset-Akrim, Sylvie
|
|
1996
|
7 |
3-4 |
p. 347-348
2 p.
|
artikel
|
| 60 |
III-20. Descriptive analysis of Brazilian beers and characterization of consumer preference aided by multivariate statistical technique
|
da Silva, Maria A.A.P.
|
|
1996
|
7 |
3-4 |
p. 351-
1 p.
|
artikel
|
| 61 |
III-3. Descriptive profiling: Experts vs. semitrained assessors
|
Guerrero, Luis
|
|
1996
|
7 |
3-4 |
p. 345-
1 p.
|
artikel
|
| 62 |
III-18. Dual vs. single attribute time-intensity: What can multitasking do for you?
|
Duizer, Lisa M.
|
|
1996
|
7 |
3-4 |
p. 350-
1 p.
|
artikel
|
| 63 |
III-10. Evaluation of expert wine judge performance at a wine competition
|
Cliff, Margaret A.
|
|
1996
|
7 |
3-4 |
p. 347-
1 p.
|
artikel
|
| 64 |
III-24. Human perception of astringency: A multidimensional scaling study
|
Kielhorn, S.
|
|
1996
|
7 |
3-4 |
p. 352-
1 p.
|
artikel
|
| 65 |
III-16. II-Relationship between mastication pattern recorded for different food textures and dental criteria
|
Bourdiol, Pierre
|
|
1996
|
7 |
3-4 |
p. 349-350
2 p.
|
artikel
|
| 66 |
III-15. I-mastication patterns recorded for different food textures during free style or deliberate sided mastication
|
Mioche, Laurence
|
|
1996
|
7 |
3-4 |
p. 349-
1 p.
|
artikel
|
| 67 |
III-1. Methodological issues in the measurement of sensitivity to fat
|
Cubero, Elba
|
|
1996
|
7 |
3-4 |
p. 344-
1 p.
|
artikel
|
| 68 |
II-10. Influence of hydrocolloid type and concentration on texture preference of sweet orange gels
|
Durán, Luis
|
|
1996
|
7 |
3-4 |
p. 337-
1 p.
|
artikel
|
| 69 |
II-16. Influence of storage and temperature on aroma of orange juice
|
Petersen, Mikael Agerlin
|
|
1996
|
7 |
3-4 |
p. 339-
1 p.
|
artikel
|
| 70 |
II-12. Integration of sensory and chemometric analysis in edible oils
|
Narasimhan, Shanthi
|
|
1996
|
7 |
3-4 |
p. 337-338
2 p.
|
artikel
|
| 71 |
III-21. Odor concepts: Sorting, drift and learning odor categories
|
Ishii, Rie
|
|
1996
|
7 |
3-4 |
p. 351-
1 p.
|
artikel
|
| 72 |
III-12. Oil-water partition of odorants: Sensory and instrumental data get apparently divorced!
|
Rousseau, Florence
|
|
1996
|
7 |
3-4 |
p. 348-
1 p.
|
artikel
|
| 73 |
III-13. Prediction of wine sensory aroma attributes by headspace volatile compounds
|
Bertuccioli, Mario
|
|
1996
|
7 |
3-4 |
p. 348-
1 p.
|
artikel
|
| 74 |
III-14. Relationship of microstructure to human perception of particle size of corn meal
|
Poste, Linda M.
|
|
1996
|
7 |
3-4 |
p. 348-349
2 p.
|
artikel
|
| 75 |
III-5. Reproducibility of taste panel test results
|
Basker, Dov
|
|
1996
|
7 |
3-4 |
p. 345-
1 p.
|
artikel
|
| 76 |
III-25. Sensory attributes of cocoa liquor
|
Adesioye, Henry O.
|
|
1996
|
7 |
3-4 |
p. 352-353
2 p.
|
artikel
|
| 77 |
III-9. Sensory profile of peach nectars: Evaluation of attributes and assessors by generalized procrustes analysis
|
Pastor, M.Vicenta
|
|
1996
|
7 |
3-4 |
p. 347-
1 p.
|
artikel
|
| 78 |
III-6. Sequential dependencies in taste ratings
|
Bonnans-Hummer, Sophie
|
|
1996
|
7 |
3-4 |
p. 345-346
2 p.
|
artikel
|
| 79 |
III-2. Simple graphical representations for assessors' and attributes' evaluation in sensory profiling
|
Sieffermann, Jean-Marc
|
|
1996
|
7 |
3-4 |
p. 344-345
2 p.
|
artikel
|
| 80 |
III-17. Texture of small toasted bread: A case study in correlating sensorial and instrumental data between weakly differentiated crisp products
|
Henry-Bressolette, Agnès
|
|
1996
|
7 |
3-4 |
p. 350-
1 p.
|
artikel
|
| 81 |
III-8. The application of signal detection measure in raw material selection for nectar processing and development
|
Smith-Kayode, Oluwatimilehin (Timi)
|
|
1996
|
7 |
3-4 |
p. 346-347
2 p.
|
artikel
|
| 82 |
III-23. The use of preference mapping and sensory profiling to guide apple breeding
|
Beyts, Pamela K.
|
|
1996
|
7 |
3-4 |
p. 352-
1 p.
|
artikel
|
| 83 |
III-22. Use of sensory descriptive analysis and correspondence analysis to choose apple varieties for processed products
|
Sanford, Katherine
|
|
1996
|
7 |
3-4 |
p. 351-352
2 p.
|
artikel
|
| 84 |
II-20. Mushroom sauce sensory quality evaluation
|
Oupadissakoon, Chintana
|
|
1996
|
7 |
3-4 |
p. 340-
1 p.
|
artikel
|
| 85 |
I-18. Information enhances acceptability of a lowfat spread
|
Kähkönen, Paivi
|
|
1996
|
7 |
3-4 |
p. 329-
1 p.
|
artikel
|
| 86 |
II-25. Optimized tea blends through mixture design and pattern matching
|
Nagin, Chand
|
|
1996
|
7 |
3-4 |
p. 342-
1 p.
|
artikel
|
| 87 |
II-18. Phenolic acid detection thresholds in processed potatoes
|
Work, Therese M.
|
|
1996
|
7 |
3-4 |
p. 340-
1 p.
|
artikel
|
| 88 |
II-27. Preference mapping in progress
|
Callier, Philippe
|
|
1996
|
7 |
3-4 |
p. 343-
1 p.
|
artikel
|
| 89 |
II-3. Prop tasting and the perception of oral burn
|
Bartoshuk, Linda M.
|
|
1996
|
7 |
3-4 |
p. 334-335
2 p.
|
artikel
|
| 90 |
II-23. Quality index method for frozen cod
|
Jessen, Karin
|
|
1996
|
7 |
3-4 |
p. 341-
1 p.
|
artikel
|
| 91 |
II-11. Relationships of sensory oiliness and sensory and physical thickness/viscosity assessments
|
Setser, C.S.
|
|
1996
|
7 |
3-4 |
p. 337-
1 p.
|
artikel
|
| 92 |
II-15. Sensory analysis of cooked rice
|
Yau, Newton J.N.
|
|
1996
|
7 |
3-4 |
p. 339-
1 p.
|
artikel
|
| 93 |
II-9. Sensory characteristics of a creamy (texture) model system
|
Howe, Janelle R.
|
|
1996
|
7 |
3-4 |
p. 336-
1 p.
|
artikel
|
| 94 |
II-17. Sensory effects of quercetin in a model wine and a chardonnay
|
Vaia, Renee
|
|
1996
|
7 |
3-4 |
p. 339-340
2 p.
|
artikel
|
| 95 |
II-24. Sensory evaluation of mayonnaise with fish oil
|
Jacobsen, Charlotte
|
|
1996
|
7 |
3-4 |
p. 342-
1 p.
|
artikel
|
| 96 |
II-22. Sensory properties of barley sour dough bread made from different barley varieties
|
Marklinder, I.
|
|
1996
|
7 |
3-4 |
p. 341-
1 p.
|
artikel
|
| 97 |
II-26. Sensory quality of tomatoes
|
Haglund, Åsa
|
|
1996
|
7 |
3-4 |
p. 342-343
2 p.
|
artikel
|
| 98 |
II-1. Stimulus quantity, mouth size and perception of astringent intensity
|
Thomas, Carol J.Corrigan
|
|
1996
|
7 |
3-4 |
p. 334-
1 p.
|
artikel
|
| 99 |
II-6. Sweetness responses to sugar alcohols in different media
|
Genner-Ritzmann, Ruth L.
|
|
1996
|
7 |
3-4 |
p. 335-336
2 p.
|
artikel
|
| 100 |
II-4. The effect of sweeteners on perceived viscosity
|
Theunissen, Marjon J.M.
|
|
1996
|
7 |
3-4 |
p. 335-
1 p.
|
artikel
|
| 101 |
II-21. Wild and farmed cod — Two different products?
|
Nyvold, Tone
|
|
1996
|
7 |
3-4 |
p. 341-
1 p.
|
artikel
|
| 102 |
I-7. Liking for familiar and unfamiliar fruit juice drinks
|
Richardson, Nicola
|
|
1996
|
7 |
3-4 |
p. 325-
1 p.
|
artikel
|
| 103 |
I-21. Long-term effect of umami substances on pleasantness of low-salt soups
|
Roininen, Marja-Katarina
|
|
1996
|
7 |
3-4 |
p. 330-
1 p.
|
artikel
|
| 104 |
45. Individuality of understanding and assessment of sensory attributes of foods
|
Brown, Wendy E.
|
|
1996
|
7 |
3-4 |
p. 320-
1 p.
|
artikel
|
| 105 |
Individuality of understanding and assessment of sensory attributes of foods, in particular, tenderness of meat
|
Brown, Wendy E.
|
|
1996
|
7 |
3-4 |
p. 205-216
12 p.
|
artikel
|
| 106 |
43. Influence of microstructure on the sensory quality
|
Langton, Maud
|
|
1996
|
7 |
3-4 |
p. 319-320
2 p.
|
artikel
|
| 107 |
Influences of lactic acid bacteria on technological, nutritional, and sensory properties of barley sour dough bread
|
Marklinder, Ingela
|
|
1996
|
7 |
3-4 |
p. 285-292
8 p.
|
artikel
|
| 108 |
I-11. Pleasantness of familiar and novel foods and food neophobia in an experimental situation
|
Lähteenmäki, Liisa
|
|
1996
|
7 |
3-4 |
p. 326-327
2 p.
|
artikel
|
| 109 |
I-9. Preferences in relation to difference threshold of NaCl in mashed potato
|
Lurila, Eira
|
|
1996
|
7 |
3-4 |
p. 326-
1 p.
|
artikel
|
| 110 |
I-10. Rapid development of concepts and products
|
Krieger, Bert
|
|
1996
|
7 |
3-4 |
p. 326-
1 p.
|
artikel
|
| 111 |
I-1. RIEPSA: Iberoamerican network on sensory evaluation of foods
|
Costell, Elvira
|
|
1996
|
7 |
3-4 |
p. 323-
1 p.
|
artikel
|
| 112 |
I-16. Sensory testing with children: Panel training
|
Bunger, Andrea
|
|
1996
|
7 |
3-4 |
p. 328-
1 p.
|
artikel
|
| 113 |
I-2. Sensory testing with “today's generation”
|
Grimm, James C.
|
|
1996
|
7 |
3-4 |
p. 323-
1 p.
|
artikel
|
| 114 |
I-3. Shelf-life of foods for the elderly by using the Karlsruhe test
|
de Penna, Emma Wittig
|
|
1996
|
7 |
3-4 |
p. 323-324
2 p.
|
artikel
|
| 115 |
I-4. The dynamics of preferences for salty flavored crackers: The predictive value of a laboratory boredom test
|
Porcherot, Christelle
|
|
1996
|
7 |
3-4 |
p. 324-
1 p.
|
artikel
|
| 116 |
I-22. The successful adaption of the hedonic scaling methods for use with illiterate consumers
|
Coetzee, Heléne
|
|
1996
|
7 |
3-4 |
p. 330-
1 p.
|
artikel
|
| 117 |
I-20. The use of sensory analysis for flavor development: A study of the European vanilla ice cream market
|
Piccinalli, Patrizia
|
|
1996
|
7 |
3-4 |
p. 330-
1 p.
|
artikel
|
| 118 |
I-12. Use of facial or verbal-numeric scales for measuring sensory acceptability of a chocolate beverage in 11 year old children
|
Hough, Guillermo
|
|
1996
|
7 |
3-4 |
p. 327-
1 p.
|
artikel
|
| 119 |
I-25. Volatile flavor compounds affecting consumer acceptability of kiwi fruit flavor
|
Gilbert, Janine M.
|
|
1996
|
7 |
3-4 |
p. 331-332
2 p.
|
artikel
|
| 120 |
Masticatory jaw movement recordings: A new method to investigate food texture
|
Peyron, Marie-Agnès
|
|
1996
|
7 |
3-4 |
p. 229-237
9 p.
|
artikel
|
| 121 |
39. Modelling time-intensity data using prototype curves
|
Dijksterhuis, Garmt B.
|
|
1996
|
7 |
3-4 |
p. 318-
1 p.
|
artikel
|
| 122 |
41. New method for preference mapping
|
Bertuccioli, Mario
|
|
1996
|
7 |
3-4 |
p. 318-319
2 p.
|
artikel
|
| 123 |
Oil-water partition of odorant: Discrepancy between sensory and instrumental data
|
Rousseau, F.
|
|
1996
|
7 |
3-4 |
p. 299-303
5 p.
|
artikel
|
| 124 |
9. Optimizing stimulus presentation for the assessment of sensory separation among three substances
|
MacRae, A.W.
|
|
1996
|
7 |
3-4 |
p. 308-
1 p.
|
artikel
|
| 125 |
6. Perceived sweetness in sweetener-NaCl-gum systems and its relationship to prop sensitivity
|
Barisas, Loretta
|
|
1996
|
7 |
3-4 |
p. 306-307
2 p.
|
artikel
|
| 126 |
Phenolic acid detection thresholds in processed potatoes
|
Work, Therese M.
|
|
1996
|
7 |
3-4 |
p. 271-274
4 p.
|
artikel
|
| 127 |
Pleasantness in relation to difference threshold of NaCl in mashed potato
|
Laurila, Eira
|
|
1996
|
7 |
3-4 |
p. 225-228
4 p.
|
artikel
|
| 128 |
37. Power analysis of sensory taste panels
|
Thorngate III, John H.
|
|
1996
|
7 |
3-4 |
p. 317-
1 p.
|
artikel
|
| 129 |
40. Progress in preference mapping
|
Schlich, Pascal
|
|
1996
|
7 |
3-4 |
p. 318-
1 p.
|
artikel
|
| 130 |
16. Psychobiological influences on food intake, pleasure and memory formation
|
Witherly, Steven A.
|
|
1996
|
7 |
3-4 |
p. 310-
1 p.
|
artikel
|
| 131 |
8. Psychological factors affecting taste intensity judgments
|
Schifferstein, Hendrik N.J.
|
|
1996
|
7 |
3-4 |
p. 307-308
2 p.
|
artikel
|
| 132 |
3. Psychophysical and timeintensity characterization of new sweeteners of commercial importance
|
Kilcast, David
|
|
1996
|
7 |
3-4 |
p. 306-
1 p.
|
artikel
|
| 133 |
23. Relation between dietary fat and sensitivity to and liking for fat
|
Guinard, Jean-Xavier
|
|
1996
|
7 |
3-4 |
p. 312-313
2 p.
|
artikel
|
| 134 |
15. Relationship of fiber to sensory specific satiety
|
Manthey, Janet
|
|
1996
|
7 |
3-4 |
p. 310-
1 p.
|
artikel
|
| 135 |
12. Relative effect size in sensory evaluation
|
Lawless, Harry T.
|
|
1996
|
7 |
3-4 |
p. 309-
1 p.
|
artikel
|
| 136 |
Rose Marie Pangborn again
|
Rozin, Paul
|
|
1996
|
7 |
3-4 |
p. 151-
1 p.
|
artikel
|
| 137 |
4. Salivary concentration of sugars and sweet taste persistence
|
Birch, Gordon G.
|
|
1996
|
7 |
3-4 |
p. 306-
1 p.
|
artikel
|
| 138 |
Second Pangborn Sensory Science Symposium, July 30–August 3, 1995, University of California, Davis, California
|
Noble, Ann C.
|
|
1996
|
7 |
3-4 |
p. 149-
1 p.
|
artikel
|
| 139 |
Sensory analysis of cooked rice
|
Yau, N.J.N.
|
|
1996
|
7 |
3-4 |
p. 263-270
8 p.
|
artikel
|
| 140 |
50. Sensory and electronic nose measurements of colored malts
|
Meyer, Alexandra
|
|
1996
|
7 |
3-4 |
p. 322-
1 p.
|
artikel
|
| 141 |
33. Simple tools for assessing the quality of a sensory panel
|
Naes, Tormod
|
|
1996
|
7 |
3-4 |
p. 316-
1 p.
|
artikel
|
| 142 |
19. Taste test vs. consumption based measures of product acceptability
|
Popper, Richard
|
|
1996
|
7 |
3-4 |
p. 311-
1 p.
|
artikel
|
| 143 |
1. Taste transduction: A diversity of mechanisms
|
Kinnamon, Sue C.
|
|
1996
|
7 |
3-4 |
p. 305-
1 p.
|
artikel
|
| 144 |
Taste transduction: Linkage between molecular mechanisms and psychophysics
|
Kinnamon, Sue C.
|
|
1996
|
7 |
3-4 |
p. 153-159
7 p.
|
artikel
|
| 145 |
Texture as a reflection of microstructure
|
Langton, Maud
|
|
1996
|
7 |
3-4 |
p. 185-191
7 p.
|
artikel
|
| 146 |
14. The effect of exposure to food odors on hunger perception
|
Blackwell, Louise
|
|
1996
|
7 |
3-4 |
p. 309-310
2 p.
|
artikel
|
| 147 |
38. The effect of panel size on statistical analyses of sensory profiling data
|
King, Bonnie M.
|
|
1996
|
7 |
3-4 |
p. 317-318
2 p.
|
artikel
|
| 148 |
22. The growing role of sensory evaluation as a marketing tool
|
MacFie, Halliday J.H.
|
|
1996
|
7 |
3-4 |
p. 312-
1 p.
|
artikel
|
| 149 |
48. The impact of dealcoholization on the flavor of wine: Relating the concentration of aroma compounds to sensory data using PLS analysis
|
Fischer, Ulrich
|
|
1996
|
7 |
3-4 |
p. 321-322
2 p.
|
artikel
|
| 150 |
27. The influence of fat, sugar and non-fat milk solids on selected taste, flavor and texture parameters of a vanilla ice cream
|
Koeferli, Chantal R.Stampanoni
|
|
1996
|
7 |
3-4 |
p. 314-
1 p.
|
artikel
|
| 151 |
Time-intensity as a tool for the measurement of meat tenderness
|
Butler, G.
|
|
1996
|
7 |
3-4 |
p. 193-204
12 p.
|
artikel
|
| 152 |
44. Time-intensity as a tool for the measurement of pork tenderness
|
Butler, Gail
|
|
1996
|
7 |
3-4 |
p. 320-
1 p.
|
artikel
|
| 153 |
35. Two-dimensional covariance components applied to sensory data
|
Brockhoff, Per M.
|
|
1996
|
7 |
3-4 |
p. 316-317
2 p.
|
artikel
|
| 154 |
10. Unifying ratings and difference tests under a common umbrella
|
Ennis, Daniel M.
|
|
1996
|
7 |
3-4 |
p. 308-
1 p.
|
artikel
|
| 155 |
7. Using an identification model to study salt taste and sodium binding
|
Rosett, Terri R.
|
|
1996
|
7 |
3-4 |
p. 307-
1 p.
|
artikel
|
| 156 |
34. Validation of sensory analysis of beef tenderness
|
Rødbotten, Marit
|
|
1996
|
7 |
3-4 |
p. 316-
1 p.
|
artikel
|
Tijdschrift beschrijving