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Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content

Journal of dairy science, 2013-04, Vol.96 (4), p.1953-1971

2013

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Cayenne pepper in a meal: Effect of oral heat on feelings of appetite, sensory specific desires and well-being

Food quality and preference, 2017-09, Vol.60, p.1-8

2017

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Sensory profiles of cooked grains from wheat species and varieties

Journal of cereal science, 2013-05, Vol.57 (3), p.295-303

2013

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An investigation into between-meal food desires among hospitalised haematological cancer patients

Clinical nutrition (Edinburgh, Scotland), 2016-04, Vol.35 (2), p.440-445

2016

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Aroma of wheat porridge and bread-crumb is influenced by the wheat variety

Food science & technology, 2015-09, Vol.63 (1), p.590-598

2015

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Oxidative Stability of Milk Influenced by Fatty Acids, Antioxidants, and Copper Derived from Feed

Journal of dairy science, 2006-06, Vol.89 (6), p.1970-1980

2006

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influence of feeding crimped kernel maize silage on broiler production, nutrient digestibility and meat quality

British poultry science, 2016-01, Vol.57 (1), p.93-104

2016

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Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity

Food quality and preference, 2007-09, Vol.18 (6), p.909-919

2007

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Measurement of volatile oxidation products from milk using solvent-assisted flavour evaporation and solid phase microextraction

International dairy journal, 2007-07, Vol.17 (7), p.746-752

2007

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Univariate and multivariate modelling of flavour release in chewing gum using time-intensity: a comparison of data analytical methods

Food quality and preference, 2005, Vol.16 (4), p.327-343

2005

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Sensory quality of drinking water produced by reverse osmosis membrane filtration followed by remineralisation

Water research (Oxford), 2016-05, Vol.94, p.42-51

2016

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Best–worst scaling: An introduction and initial comparison with monadic rating for preference elicitation with food products

Food quality and preference, 2008-09, Vol.19 (6), p.579-588

2008

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Do facial reactions add new dimensions to measuring sensory responses to basic tastes?

Food quality and preference, 2011-06, Vol.22 (4), p.346-354

2011

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Effects of repeated exposure on acceptance of initially disliked and liked Nordic snack bars in 9–11 year-old children

Clinical nutrition (Edinburgh, Scotland), 2012-02, Vol.31 (1), p.137-143

2012

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Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature

Meat science, 2007-02, Vol.75 (2), p.229-242

2007

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The impact of sensory quality of pork on consumer preference

Meat science, 2007-05, Vol.76 (1), p.61-73

2007

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Sensory Characterisation of the Aromas Generated in Extruded Maize and Wheat Flour

Journal of cereal science, 1998-07, Vol.28 (1), p.97-106

1998

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Training of a sensory panel and profiling of winter hardy and coloured carrot genotypes

Food quality and preference, 2007-04, Vol.18 (3), p.482-489

2007

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Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat

Meat science, 2002-06, Vol.61 (2), p.127-139

2002

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Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings

Food quality and preference, 2005-06, Vol.16 (4), p.305-314

2005

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Aroma Characteristics of Extruded Wheat Flour and Wheat Starch Containing Added Cysteine and Reducing Sugars

Journal of cereal science, 1997-01, Vol.25 (1), p.57-63

1997

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Acceptance of Nordic snack bars in children aged 8-11 years

Food & nutrition research, 2012-01, Vol.56 (1), p.10484-7

2012

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Evaluation of the MPN, Anderson-Baird-Parker, Petrifilm E. coli and Fluorocult ECD method for enumeration of Escherichia coli in foods of animal origin

International journal of food microbiology, 1992-07, Vol.16 (3), p.197-208

1992

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Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress

Meat science, 2001-11, Vol.59 (3), p.229-249

2001

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Flavor Release Measurement from Gum Model System

Journal of agricultural and food chemistry, 2004-12, Vol.52 (26), p.8119-8126

2004

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Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content

Cayenne pepper in a meal: Effect of oral heat on feelings of appetite, sensory specific desires and well-being

Sensory profiles of cooked grains from wheat species and varieties

An investigation into between-meal food desires among hospitalised haematological cancer patients

Aroma of wheat porridge and bread-crumb is influenced by the wheat variety

Oxidative Stability of Milk Influenced by Fatty Acids, Antioxidants, and Copper Derived from Feed

influence of feeding crimped kernel maize silage on broiler production, nutrient digestibility and meat quality

Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity

Measurement of volatile oxidation products from milk using solvent-assisted flavour evaporation and solid phase microextraction

Univariate and multivariate modelling of flavour release in chewing gum using time-intensity: a comparison of data analytical methods

Sensory quality of drinking water produced by reverse osmosis membrane filtration followed by remineralisation

Best–worst scaling: An introduction and initial comparison with monadic rating for preference elicitation with food products

Do facial reactions add new dimensions to measuring sensory responses to basic tastes?

Effects of repeated exposure on acceptance of initially disliked and liked Nordic snack bars in 9–11 year-old children

Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature

The impact of sensory quality of pork on consumer preference

Sensory Characterisation of the Aromas Generated in Extruded Maize and Wheat Flour

Training of a sensory panel and profiling of winter hardy and coloured carrot genotypes

Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat

Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings

Aroma Characteristics of Extruded Wheat Flour and Wheat Starch Containing Added Cysteine and Reducing Sugars

Acceptance of Nordic snack bars in children aged 8-11 years

Evaluation of the MPN, Anderson-Baird-Parker, Petrifilm E. coli and Fluorocult ECD method for enumeration of Escherichia coli in foods of animal origin

Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress

Flavor Release Measurement from Gum Model System

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