Volume 7; Issue 3-4

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Food Quality and Preference
Volume 7; Issue 3-4

Food Quality and Preference

Volume 7; Issue 3-4

1

2. Evaluating the labeled magnitude scale as a tool for assessing sensations of taste and smell

Barry Green, Pamela Dalton, Beverly Cowart, Greg Shaffer, Krystyna Rankin, John Pierce, Jennifer Higgins

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 129 KB

english, 1996

2

I-2. Sensory testing with “today's generation”

James C. Grimm, Robert L. Swaine Jr.

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 122 KB

english, 1996

3

Cognitive factors affecting taste intensity judgments

Hendrik N.J. Schifferstein

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 1015 KB

english, 1996

4

A comparison of tip of the tongue and sip and spit screening procedures

Jeannine F. Delwiche, Bruce P. Halpern, Melissa Y. Lee

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 608 KB

english, 1996

5

Taste transduction: Linkage between molecular mechanisms and psychophysics

Sue C. Kinnamon

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 791 KB

english, 1996

6

Sensory analysis of cooked rice

N.J.N. Yau, J.J. Huang

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 888 KB

english, 1996

7

Food appropriateness measures as an adjunct to consumer preference/acceptability evaluation

Armand V. Cardello, Howard G. Schutz

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 1.00 MB

english, 1996

8

Phenolic acid detection thresholds in processed potatoes

Therese M. Work, Mary Ellen Camire

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 374 KB

english, 1996

9

Masticatory jaw movement recordings: A new method to investigate food texture

Marie-Agnès Peyron, Laurence Mioche, Philippe Renon, Said Abouelkaram

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 963 KB

english, 1996

10

Individuality of understanding and assessment of sensory attributes of foods, in particular, tenderness of meat

Wendy E. Brown, Keith R. Langley, Laurence Mioche, Sue Marie, Stéphane Gérault, Denise Braxton

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 1.25 MB

english, 1996

11

Association between chewing efficiency and mastication patterns for meat, and influence on tenderness perception

D. Braxton, C. Dauchel, W.E. Brown

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 841 KB

english, 1996

12

Could selection tests detect the future performance of descriptive panellists?

I. Lesschaeve, S. Issanchou

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 842 KB

english, 1996

13

Effects of age and gender on adolescents' food habits and preferences

Christine Ton Nu, Patrick MacLeod, Jacques Barthelemy

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 1.20 MB

english, 1996

14

Oil-water partition of odorant: Discrepancy between sensory and instrumental data

F. Rousseau, C. Castelain, J.P. Dumont

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 485 KB

english, 1996

15

Influences of lactic acid bacteria on technological, nutritional, and sensory properties of barley sour dough bread

Ingela Marklinder, Åsa Haglund, Lisbeth Johansson

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 846 KB

english, 1996

16

Effects of viscosity on the bitterness and astringency of grape seed tannin

Andrew K. Smith, Helen June, Ann C. Noble

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 619 KB

english, 1996

17

Texture as a reflection of microstructure

Maud Langton, Annika Aström, Anne-Marie Hermansson

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 702 KB

english, 1996

18

Time-intensity as a tool for the measurement of meat tenderness

G. Butler, L.M. Poste, D.A. Mackie, A. Jones

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 987 KB

english, 1996

19

Effects of flour from different barley varieties on barley sour dough bread

I. Marklinder, L. Johansson, Å. Haglund, B. Nagel-Held, W. Seibel

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 1007 KB

english, 1996

20

Pleasantness in relation to difference threshold of NaCl in mashed potato

Eira Laurila, Liisa Lähteenmäki, Hannu Rita, Hely Tuorila

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 482 KB

english, 1996

21

3. Psychophysical and timeintensity characterization of new sweeteners of commercial importance

David Kilcast, Marie-Odile Portmann

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 128 KB

english, 1996

22

4. Salivary concentration of sugars and sweet taste persistence

Gordon G. Birch, Jane Westwell, Roselina Karim, Katherine Hancock

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 128 KB

english, 1996

23

5. Effect of viscosity and sweetness on temporal perception of astringency of grape seed tannin

Andrew Smith, Helen June, Ann C. Noble

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 128 KB

english, 1996

24

7. Using an identification model to study salt taste and sodium binding

Terri R. Rosett, Shelly J. Schmidt, Daniel M. Ennis, Barbara P. Klein

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 142 KB

english, 1996

25

8. Psychological factors affecting taste intensity judgments

Hendrik N.J. Schifferstein

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 274 KB

english, 1996

26

9. Optimizing stimulus presentation for the assessment of sensory separation among three substances

A.W. MacRae, M. Falahee

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 134 KB

english, 1996

27

10. Unifying ratings and difference tests under a common umbrella

Daniel M. Ennis

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 134 KB

english, 1996

28

11. Developing new and more powerful difference tests using yogurt

Benoît Rousseau, Michel Rogeaux, Michael O'Mahony

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 135 KB

english, 1996

29

12. Relative effect size in sensory evaluation

Harry T. Lawless

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 138 KB

english, 1996

30

13. Genetic taste perception and food preferences

Valerie B. Duffy, Linda M. Bartoshuk

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 138 KB

english, 1996

31

14. The effect of exposure to food odors on hunger perception

Louise Blackwell, Barry Pierson

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 267 KB

english, 1996

32

15. Relationship of fiber to sensory specific satiety

Janet Manthey, Zata Vickers

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 133 KB

english, 1996

33

16. Psychobiological influences on food intake, pleasure and memory formation

Steven A. Witherly, Robert J. Hyde

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 133 KB

english, 1996

34

17. A quality concept study

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 264 KB

english, 1996

35

18. A comparative study of three product acceptability trials

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 134 KB

english, 1996

36

19. Taste test vs. consumption based measures of product acceptability

Richard Popper, Pamela Chaiton, Daniel Ennis

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 134 KB

english, 1996

37

20. Consumer criteria: The impact of targeted recruiting on data integrity

Herbert Stone, Brian McDermott, Heather Thomas

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 268 KB

english, 1996

38

21. Client company needs and research industry skills: Can the gap be bridged?

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 137 KB

english, 1996

39

22. The growing role of sensory evaluation as a marketing tool

Halliday J.H. MacFie

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 137 KB

english, 1996

40

23. Relation between dietary fat and sensitivity to and liking for fat

Jean-Xavier Guinard, Pamela Sechevich, Penny Kris-Etherton

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 268 KB

english, 1996

41

24. Effects of information about fat content on consumers' acceptance and sensory ratings of cookies

Dianne Engell, Peter Bordi, MaryAnn Borja, Carolyn Lambert, Barbara Rolls

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 134 KB

english, 1996

42

25. Health and sensory motivations in the choice of four light food products for French consumers

Beatrice Daillant-Spinnler, Sylvie Issanchou

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 134 KB

english, 1996

43

26. Effect of sugar and fat on the sensory properties and acceptability of ice cream; relation with dietary sugar and fat

Christine Zoumas-Morse, Lisa A. Mori, Irene Soucy

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 263 KB

english, 1996

44

27. The influence of fat, sugar and non-fat milk solids on selected taste, flavor and texture parameters of a vanilla ice cream

Chantal R.Stampanoni Koeferli, Patrizia Piccinali, Susanne Sigrist

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 133 KB

english, 1996

45

28. A pan European sensory profiling and preference study of coffee

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 133 KB

english, 1996

46

29. Cross-national segmentation of concepts for coffee

Howard R. Moskowitz, Dorit Cohen, Alex Gofman, Richard Guggisberg

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 264 KB

english, 1996

47

30. Expand your experimental design horizon: Effective blocking in sensory and consumer research

David S. Lundahl

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 135 KB

english, 1996

48

31. An investigation into question order effects on sensory perception and preference

Philippa Earthy, Hal MacFie, Duncan Hedderley

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 135 KB

english, 1996

49

32. Could selection tests detect the future performance of descriptive panelists?

Isabelle Lesschaeve, Sylvie Issanchou

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 265 KB

english, 1996

50

33. Simple tools for assessing the quality of a sensory panel

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 135 KB

english, 1996

51

34. Validation of sensory analysis of beef tenderness

Marit Rødbotten, Per Lea, Kjell Ivar Hildrum

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 135 KB

english, 1996

52

35. Two-dimensional covariance components applied to sensory data

Per M. Brockhoff, Barbara Guggenbühl

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 264 KB

english, 1996

53

36. Crossover designs for evaluating panel test procedures

John C. Sourby, Cathy Walchak, Carol Buzzuffi, Donna Riggi

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 134 KB

english, 1996

54

37. Power analysis of sensory taste panels

John H. Thorngate III

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 134 KB

english, 1996

55

38. The effect of panel size on statistical analyses of sensory profiling data

Bonnie M. King, Paul Arents, Nathalie Moreau

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 263 KB

english, 1996

56

39. Modelling time-intensity data using prototype curves

Garmt B. Dijksterhuis, Paul H.C. Eilers

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 134 KB

english, 1996

57

40. Progress in preference mapping

Pascal Schlich, Philippe Callier

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 134 KB

english, 1996

58

41. New method for preference mapping

Mario Bertuccioli, Erminio Monteleone, Ella Pagliarini

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 271 KB

english, 1996

59

42. Computer-aided product development in the food industry

Suzanne Schönkopf, Tormod Naes, Pernille Baardseth, Marit Risberg-Ellekjaer, Arne Midjo

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 143 KB

english, 1996

60

43. Influence of microstructure on the sensory quality

Maud Langton, Annika Aström, Anne-Marie Hermansson

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 272 KB

english, 1996

61

44. Time-intensity as a tool for the measurement of pork tenderness

Gail Butler, Linda M. Poste, Deborah A. Mackie

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 133 KB

english, 1996

62

45. Individuality of understanding and assessment of sensory attributes of foods

Wendy E. Brown, Keith Langley, Laurence Mioche, Sue Marie, Stephane Gerault, Denise Braxton

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 133 KB

english, 1996

63

46. Association between chewing efficiency and mastication patterns for meat

Denise Braxton, Celine Dauchel, Wendy Brown

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 270 KB

english, 1996

64

47. Effects of various food textures on human mandibular movements

Marie-Agnès Peyron, Laurence Mioche, Philippe Renon

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 141 KB

english, 1996

65

48. The impact of dealcoholization on the flavor of wine: Relating the concentration of aroma compounds to sensory data using PLS analysis

Ulrich Fischer, Ralf G. Berger

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 242 KB

english, 1996

66

49. Aroma analysis of raspberry samples by retronasal simulation combined with headspace gas chromatography — Olfactometry

Deborah D. Roberts, Terry E. Acree

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 105 KB

english, 1996

67

50. Sensory and electronic nose measurements of colored malts

Alexandra Meyer, Carole Leclercq, Didier Zimmermann, Michel Rogeaux

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 105 KB

english, 1996

68

I-3. Shelf-life of foods for the elderly by using the Karlsruhe test

Emma Wittig de Penna, Andrea Bunger

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 255 KB

english, 1996

69

I-4. The dynamics of preferences for salty flavored crackers: The predictive value of a laboratory boredom test

Christelle Porcherot, Sylvie Issanchou

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 137 KB

english, 1996

70

I-5. Consumer focussed plant quality measures

Mark F. Kerslake

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 137 KB

english, 1996

71

I-6. Ethnic preferences for a novel horticultural product

Tracey Phelps, Shona Murray, Narandra Patel, Anne Gunson

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 135 KB

english, 1996

72

I-7. Liking for familiar and unfamiliar fruit juice drinks

Nicola Richardson, Shona Murray, Martine Morzel, Anne Gunson

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 135 KB

english, 1996

73

I-8. Examining the influence of meal occasions and physical situation on food choice in Australia and Britain

David W. Marshall, Rick Bell

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 266 KB

english, 1996

74

I-9. Preferences in relation to difference threshold of NaCl in mashed potato

Eira Lurila, Liisa Lähteenmäki, Hely Tuorila

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 132 KB

english, 1996

75

I-10. Rapid development of concepts and products

Bert Krieger, Howard Moskowitz

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 133 KB

english, 1996

76

I-11. Pleasantness of familiar and novel foods and food neophobia in an experimental situation

Liisa Lähteenmäki, Patricia Pliner, Hely Tuorila

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 264 KB

english, 1996

77

I-12. Use of facial or verbal-numeric scales for measuring sensory acceptability of a chocolate beverage in 11 year old children

Guillermo Hough, R Sánchez, T. Barbieri, E. Martínez

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 134 KB

english, 1996

78

I-13. Factors affecting the identity and overall acceptance of rye bread

Raija-Liisa Heiniö, Nina Lehtonen, Jukka Vainionpää, Helena Härkönen, Kaisa Poutanen, Hely Tuorila

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 134 KB

english, 1996

79

I-14. Effect of prior experience on the description of quality of oranges

Clara Escamilla-Santana, Hailliday J.H. MacFie

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 268 KB

english, 1996

80

I-15. Effects of expectation on the sensory evaluation of passion fruit juice

Rosires Deliza, Halliday J.H. MacFie, Duncan Hedderley

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 138 KB

english, 1996

81

I-16. Sensory testing with children: Panel training

Andrea Bunger, Emma Wittig de Penna

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 138 KB

english, 1996

82

II-17. Consumer definitions of food variety and the factors affecting its perception

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 272 KB

english, 1996

83

I-18. Information enhances acceptability of a lowfat spread

Paivi Kähkönen, Hely Tuorila, Hannu Rita

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 138 KB

english, 1996

84

I-19. Food appropriateness measures as an adjunct to consumer preference/acceptability evaluations

Howard G. Schutz, Armand V. Cardello

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 138 KB

english, 1996

85

I-20. The use of sensory analysis for flavor development: A study of the European vanilla ice cream market

Patrizia Piccinalli, Susanne Sigrist, R. Chantal, Stampanoni Koeferli

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 132 KB

english, 1996

86

I-21. Long-term effect of umami substances on pleasantness of low-salt soups

Marja-Katarina Roininen, Liisa Lähteenmäki, Hely Tuorila

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 132 KB

english, 1996

87

I-22. The successful adaption of the hedonic scaling methods for use with illiterate consumers

Heléne Coetzee

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 132 KB

english, 1996

88

I-23. Gateways to reward: Chewing and swallowing

Robert J. Hyde, Steven A. Witherly

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 135 KB

english, 1996

89

I-24. Consumer purchase probability for foods affected by liking, information on fat content and price level and attitude towards lowfat foods

Ragnhild Solheim

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 135 KB

english, 1996

90

I-25. Volatile flavor compounds affecting consumer acceptability of kiwi fruit flavor

Janine M. Gilbert, Harry Young, Rod D. Ball, Shona H. Murray

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 267 KB

english, 1996

91

I-26. Flavor intensity does not influence sensory specific satiety or consumption of cheddar cheese

Zata Vickers, Beth Holton

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 137 KB

english, 1996

92

I-27. Consumption in a varied or in a monotonous condition: Women vs. men

Sylvie Issanchou, A. Teerling, E.P. Küster

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 137 KB

english, 1996

93

I-28. Consumer interactive method for the formulation of beverages

N. Martin, I. Bardot-Cayeux, G. Trystram, M. Rogeaux, J. Hossenlopp

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 272 KB

english, 1996

94

I-29. Food preferences and sensory evaluation: Contribution of cognitive methods for categorized data analysis

Isabel Urdapilleta

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 140 KB

english, 1996

95

I-30. Does puberty change food preferences and food habits? Survey in a sample of French adolescents

Christine Ton Nu

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 261 KB

english, 1996

96

II-1. Stimulus quantity, mouth size and perception of astringent intensity

Carol J.Corrigan Thomas, Harry T. Lawless

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 124 KB

english, 1996

97

II-2. Evaluation of astringency, mouth drying, mouth roughing and bitterness elicited by monomeric phenolic compounds in red wine and in model wine solution

Stamatina Kallithraka, Michael N. Clifford, Johanna Bakker

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 124 KB

english, 1996

98

II-3. Prop tasting and the perception of oral burn

Linda M. Bartoshuk, Valerie B. Duffy, Ann Berger, Tracey Karrer, Derek Synder, Clarence Sasaki

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 255 KB

english, 1996

99

II-4. The effect of sweeteners on perceived viscosity

Marjon J.M. Theunissen, Jan H.A. Kroeze

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 134 KB

english, 1996

100

II-5. Aspects of the temporal perception of sweetness and viscosity

Barbara Guggenbühl, Ann C. Noble

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 134 KB

english, 1996

101

II-6. Sweetness responses to sugar alcohols in different media

Ruth L. Genner-Ritzmann, Sylviane Dupasquier, Felix Escher

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 265 KB

english, 1996

102

II-7. Effect of evaluation method and flow behavior on sensory viscosity

Amy J. Harju, Carlos A. Aguilar, Zata Vickers

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 133 KB

english, 1996

103

II-8. Flavor release and texture in sour milk affected by thickeners and fat content

Karin Wendin, Ragnhild Solheim

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 133 KB

english, 1996

104

II-9. Sensory characteristics of a creamy (texture) model system

Janelle R. Howe, Hildegarde Heymann

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 133 KB

english, 1996

105

II-10. Influence of hydrocolloid type and concentration on texture preference of sweet orange gels

Luis Durán, Cecilia Trujillo, Luis Izquierdo, Elvira Costell

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 136 KB

english, 1996

106

II-11. Relationships of sensory oiliness and sensory and physical thickness/viscosity assessments

C.S. Setser, R. Salas, T.J. Herald

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 136 KB

english, 1996

107

II-12. Integration of sensory and chemometric analysis in edible oils

Shanthi Narasimhan, G.K. Sarvamangala, A.K. Vasanthkumar

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 269 KB

english, 1996

108

II-13. Application of descriptive analysis to investigate the effects of cocoa butter replacements on the sensory properties of chocolate

Valeria P.R. Minim, Maria A.A.P. da Silva, Heloisa M. Cecchi

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 138 KB

english, 1996

109

II-14. A comparison of the off-flavor of shoulder butts from entire male and female pigs using trained and consumer panels

Halina Agerhem, Eva Tornberg

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 138 KB

english, 1996

110

II-15. Sensory analysis of cooked rice

Newton J.N. Yau, J.J. Huang

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 141 KB

english, 1996

111

II-16. Influence of storage and temperature on aroma of orange juice

Mikael Agerlin Petersen, Dorthe Tønder, Leif Poll

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 141 KB

english, 1996

112

II-17. Sensory effects of quercetin in a model wine and a chardonnay

Renee Vaia, Mina McDaniel

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 271 KB

english, 1996

113

II-18. Phenolic acid detection thresholds in processed potatoes

Therese M. Work, Mary Ellen Camire

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 137 KB

english, 1996

114

II-19. Heat transfer and its effect on the quality criteria of vacuum cooked jam

Dogan Yuksel, John R. Piggott, Alistir Paterson, Colin C. Grant

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 137 KB

english, 1996

115

II-20. Mushroom sauce sensory quality evaluation

Chintana Oupadissakoon

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 137 KB

english, 1996

116

II-21. Wild and farmed cod — Two different products?

Tone Nyvold, Bjarne Landfald

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 139 KB

english, 1996

117

II-22. Sensory properties of barley sour dough bread made from different barley varieties

I. Marklinder, L. Johansson, Å. Haglund, B. Nagel-Held, W. Seibel

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 139 KB

english, 1996

118

II-23. Quality index method for frozen cod

Karin Jessen, Niels Bøknaes, Jette Nielsen

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 139 KB

english, 1996

119

II-24. Sensory evaluation of mayonnaise with fish oil

Charlotte Jacobsen, Else Green

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 135 KB

english, 1996

120

II-25. Optimized tea blends through mixture design and pattern matching

Chand Nagin, M.R. Asha, G.K. Sarvamangala, D. Rajalakshmi, Shanti Narasimhan

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 135 KB

english, 1996

121

II-26. Sensory quality of tomatoes

Åsa Haglund, Lisbeth Johansson, Josef Dlouhy

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 269 KB

english, 1996

122

II-27. Preference mapping in progress

Philippe Callier, Pascal Schlich

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 139 KB

english, 1996

123

II-28. Flash analysis of profiling data

Pascal Schlich, Stéphanie Degoud

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 139 KB

english, 1996

124

II-29. Bitterness and astringency of flavan-3-OL monomers, dimers and trimers

Karine Gacon, Hanna Peleg, Ann C. Noble

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 268 KB

english, 1996

125

II-30. Effect of sweetness and sourness on perceived fruitiness in dealcoholyzed wine

Estelle Richard, Ann C. Noble

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 134 KB

english, 1996

126

III-1. Methodological issues in the measurement of sensitivity to fat

Elba Cubero, Betty L. Kennel, Jean-Xavier Guinard

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 134 KB

english, 1996

127

III-2. Simple graphical representations for assessors' and attributes' evaluation in sensory profiling

Jean-Marc Sieffermann

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 261 KB

english, 1996

128

III-3. Descriptive profiling: Experts vs. semitrained assessors

Luis Guerrero, Pere Gou, Jacint Arnau

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 132 KB

english, 1996

129

III-4. Cognitive aspects of difference testing: Memory and interstimulus delay

Tereza C.A. de Almeida, Elba Cubero, Michael O'Mahony

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 132 KB

english, 1996

130

III-5. Reproducibility of taste panel test results

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 132 KB

english, 1996

131

III-6. Sequential dependencies in taste ratings

Sophie Bonnans-Hummer

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 261 KB

english, 1996

132

III-7. A comparison of tip of the tongue and whole mouth screening procedures

Jeannine F. Delwiche, Bruce P. Halpern

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 134 KB

english, 1996

133

III-8. The application of signal detection measure in raw material selection for nectar processing and development

Oluwatimilehin (Timi) Smith-Kayode

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 261 KB

english, 1996

134

III-9. Sensory profile of peach nectars: Evaluation of attributes and assessors by generalized procrustes analysis

M.Vicenta Pastor, Elvira Costell, Luis Izquierdo, Luis Durán

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 131 KB

english, 1996

135

III-10. Evaluation of expert wine judge performance at a wine competition

Margaret A. Cliff, Marjorie C. Dever

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 131 KB

english, 1996

136

III-11. Comparison between an odor and a flavor profile

Sylvie Rousset-Akrim, Jean-François Martin, Jean-Louis Berdagué, Marie-Christine Bayle

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 258 KB

english, 1996

137

III-12. Oil-water partition of odorants: Sensory and instrumental data get apparently divorced!

Florence Rousseau, Chantal Castelain, Jean-Pierre Dumont

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 131 KB

english, 1996

138

III-13. Prediction of wine sensory aroma attributes by headspace volatile compounds

Mario Bertuccioli, Iolanda Rosi

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 131 KB

english, 1996

139

III-14. Relationship of microstructure to human perception of particle size of corn meal

Linda M. Poste, P. Allan-Wojtas, Gail Butler

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 267 KB

english, 1996

140

III-15. I-mastication patterns recorded for different food textures during free style or deliberate sided mastication

Laurence Mioche, Pierre Bourdiol, Jean-François Martin

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 141 KB

english, 1996

141

III-16. II-Relationship between mastication pattern recorded for different food textures and dental criteria

Pierre Bourdiol, Laurence Mioche

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 266 KB

english, 1996

142

III-17. Texture of small toasted bread: A case study in correlating sensorial and instrumental data between weakly differentiated crisp products

Agnès Henry-Bressolette

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 130 KB

english, 1996

143

III-18. Dual vs. single attribute time-intensity: What can multitasking do for you?

Lisa M. Duizer, Kathleen Bloom, Chris J. Findlay

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 130 KB

english, 1996

144

III-19. A method to generate sensory vocabulary

Muriel Picot, Michel Rogeaux

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 262 KB

english, 1996

145

III-20. Descriptive analysis of Brazilian beers and characterization of consumer preference aided by multivariate statistical technique

Maria A.A.P. da Silva, Francisco T.N. Santos, Maria C.P. Ridrigues, Moira H. Damásio

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 137 KB

english, 1996

146

III-21. Odor concepts: Sorting, drift and learning odor categories

Rie Ishii, Michael O'Mahony, Sarah Kemp, Avery Gilbert

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 137 KB

english, 1996

147

III-22. Use of sensory descriptive analysis and correspondence analysis to choose apple varieties for processed products

Katherine Sanford, Ken McRae, Christiane Deslauriers, Paulette Sarsfield

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 264 KB

english, 1996

148

III-23. The use of preference mapping and sensory profiling to guide apple breeding

Pamela K. Beyts, Halliday J.H. MacFie, S. Bernard, K.M. Evans

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 133 KB

english, 1996

149

III-24. Human perception of astringency: A multidimensional scaling study

S. Kielhorn, J.H. Thorngate III

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 133 KB

english, 1996

150

III-25. Sensory attributes of cocoa liquor

Henry O. Adesioye, Oludamola A. Oladepo

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 153 KB

english, 1996

151

Rose Marie Pangborn again

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 63 KB

english, 1996

152

1. Taste transduction: A diversity of mechanisms

Sue C. Kinnamon

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 129 KB

english, 1996

153

I-1. RIEPSA: Iberoamerican network on sensory evaluation of foods

Elvira Costell, Emma Wittig de Penna

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 122 KB

english, 1996

154

Contents of volume 7

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 167 KB

english, 1996

155

Second Pangborn Sensory Science Symposium, July 30–August 3, 1995, University of California, Davis, California

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 113 KB

english, 1996

156

6. Perceived sweetness in sweetener-NaCl-gum systems and its relationship to prop sensitivity

Loretta Barisas, Stephanie Kubacki, Terri Rosett, Ying Gao, Shelly Schmidt, Barbara Klein

Journal:

Food Quality and Preference

Year:

1996

Language:

english

File:

PDF, 265 KB

english, 1996

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