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Future directions in sensory and consumer science: Four perspectives and audience voting

Food quality and preference, 2017-03, Vol.56, p.301-309

2017

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THE GENERATION OF SENSORY EXPECTATION BY EXTERNAL CUES AND ITS EFFECT ON SENSORY PERCEPTION AND HEDONIC RATINGS: A REVIEW

Journal of sensory studies, 1996-07, Vol.11 (2), p.103-128

1996

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Taxonomic Free Sorting: A Successful Method with Older Consumers and a Novel Approach to Preference Mapping

Journal of sensory studies, 2014-06, Vol.29 (3), p.182-189

2014

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Relationships between perceived sensory properties and major preference directions of 12 varieties of apples from the Southern Hemisphere

Food quality and preference, 1996-04, Vol.7 (2), p.113-126

1996

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Current practice in relating sensory perception to instrumental measurements

Food quality and preference, 1993, Vol.4 (1), p.41-49

1993

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Editorial

Food quality and preference, 2006-07, Vol.17 (5), p.313-314

2006

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Designing consumer trials balanced for first and higher orders of carry-over effect when only a subset of k samples from t may be tested

Food quality and preference, 1995, Vol.6 (4), p.299-308

1995

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Mealiness in Apples: Towards a Multilingual Consumer Vocabulary

Journal of food science, 2001-08, Vol.66 (6), p.872-879

2001

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Publishing changes for Food Quality and Preference in the direction of the virtual journal

Food quality and preference, 2003, Vol.14 (1), p.1-3

2003

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Quantifying changes in tenderness during storage of beef

Meat science, 1981-01, Vol.5 (2), p.131-137

1981

Volltextzugriff (PDF)

Chemical Pattern Recognition

Analytica chimica acta, 1987, Vol.193, p.410-411

MacFie, H.J.H.

1987

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A hierarchy of models for analysing sensory data

Food quality and preference, 1995, Vol.6 (4), p.309-314

1995

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Information affects consumer assessment of sweet and bitter solutions

Journal of food science, 1996-09, Vol.61 (5), p.1080-1084

1996

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Consumer attitudes to meat eating

Meat science, 1994, Vol.36 (1), p.57-65

1994

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Performance indices and isotropic scaling factors in sensory profiling

Food quality and preference, 1999, Vol.10 (1), p.17-21

1999

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ASTMULD symposium, Ume», Sweden, 8–12 June 1987

Chemometrics and intelligent laboratory systems, 1987-03, Vol.1 (2), p.132-133

MacFie, H.J.H.

1987

Volltextzugriff (PDF)

Chemometrics

Analytica chimica acta, 1986, Vol.186, p.345

MacFie, H.J.H.

1986

Volltextzugriff (PDF)

A time—intensity study of the effect of oil mouthcoatings on taste perception

Chemical senses, 1993-04, Vol.18 (2), p.121-129

1993

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Fatty acid composition of backfat in large white pigs selected for low backfat thickness

Meat science, 1978-10, Vol.2 (4), p.289-300

1978

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importance of brand, product information and manufacturing process in the development of novel environmentally friendly vegetable oils

Journal of international food & agribusiness marketing, 1999-09, Vol.10 (3), p.67-77

1999

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Meeting reports: IUFOST symposium

TrAC, Trends in analytical chemistry (Regular ed.), 1983-03, Vol.2 (3), p.XII-XIII

Macfie, H.J.H.

1983

Volltextzugriff (PDF)

Classification of some lactic acid bacteria from vacuum-packed meats by direct probe mass spectrometry

Journal of Applied Bacteriology, 1985-08, Vol.59 (2), p.157-165

1985

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Effect of irradiation and packaging type on sensory quality of chill-stored turkey breast fillets

International journal of food science & technology, 1991-12, Vol.26 (6), p.653-668

1991

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USE OF INDIVIDUAL DIFFERENCES SCALING FOR SENSORY STUDIES: SIMULATED RECOVERY OF STRUCTURE UNDER VARIOUS MISSING VALUE RATES AND ERROR LEVELS

Journal of sensory studies, 1987-03, Vol.2 (1), p.1-8

1987

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comparison of the flavour volatiles from cooked beef and pork meat systems

Journal of the science of food and agriculture, 1982-09, Vol.33 (9), p.934-944

1982

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Future directions in sensory and consumer science: Four perspectives and audience voting

THE GENERATION OF SENSORY EXPECTATION BY EXTERNAL CUES AND ITS EFFECT ON SENSORY PERCEPTION AND HEDONIC RATINGS: A REVIEW

Taxonomic Free Sorting: A Successful Method with Older Consumers and a Novel Approach to Preference Mapping

Relationships between perceived sensory properties and major preference directions of 12 varieties of apples from the Southern Hemisphere

Current practice in relating sensory perception to instrumental measurements

Editorial

Designing consumer trials balanced for first and higher orders of carry-over effect when only a subset of k samples from t may be tested

Mealiness in Apples: Towards a Multilingual Consumer Vocabulary

Publishing changes for Food Quality and Preference in the direction of the virtual journal

Quantifying changes in tenderness during storage of beef

Chemical Pattern Recognition

A hierarchy of models for analysing sensory data

Information affects consumer assessment of sweet and bitter solutions

Consumer attitudes to meat eating

Performance indices and isotropic scaling factors in sensory profiling

ASTMULD symposium, Ume», Sweden, 8–12 June 1987

Chemometrics

A time—intensity study of the effect of oil mouthcoatings on taste perception

Fatty acid composition of backfat in large white pigs selected for low backfat thickness

importance of brand, product information and manufacturing process in the development of novel environmentally friendly vegetable oils

Meeting reports: IUFOST symposium

Classification of some lactic acid bacteria from vacuum-packed meats by direct probe mass spectrometry

Effect of irradiation and packaging type on sensory quality of chill-stored turkey breast fillets

USE OF INDIVIDUAL DIFFERENCES SCALING FOR SENSORY STUDIES: SIMULATED RECOVERY OF STRUCTURE UNDER VARIOUS MISSING VALUE RATES AND ERROR LEVELS

comparison of the flavour volatiles from cooked beef and pork meat systems

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