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Development of Soy-Based Bread with Acceptable Sensory Properties

Journal of food science, 2012-01, Vol.77 (1), p.S71-S76

2012

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Requirements for packaging from an ageing consumer's perspective

Packaging technology & science, 2009-06, Vol.22 (4), p.187-197

2009

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Effect of Frequency of Consumption of Artificial Sweeteners on Sweetness Liking by Women

Journal of food science, 2007-11, Vol.72 (9), p.S714-S718

2007

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Modified Texture Food Use is Associated with Malnutrition in Long Term Care: An Analysis of Making the Most of Mealtimes (M3) Project

The Journal of nutrition, health & aging, 2018-10, Vol.22 (8), p.916-922

2018

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Relationships between sensory and objective measures of meat tenderness of beef m. longissimus thoracis from bulls and steers

Meat science, 2002-03, Vol.60 (3), p.211-218

2002

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Physical and sensory properties of regional sea salts

Food research international, 2012-01, Vol.45 (1), p.415-421

2012

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A comprehensive perspective of food nanomaterials

Advances in food and nutrition research, 2019, Vol.88, p.1-45

2019

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INSTRUMENTAL MEASURES OF BITE FORCES ASSOCIATED WITH CRISP PRODUCTS

Journal of texture studies, 2006-02, Vol.37 (1), p.1-15

2006

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Dual-attribute time-intensity measurement of sweetness and peppermint perception of chewing gum

Journal of food science, 1996-05, Vol.61 (3), p.636-638

1996

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Dual-attribute time-intensity sensory evaluation: A new method for temporal measurement of sensory perceptions

Food quality and preference, 1997-07, Vol.8 (4), p.261-269

1997

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Sensory, instrumental and acoustic characteristics of extruded snack food products

Journal of texture studies, 1998-10, Vol.29 (4), p.397-411

1998

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Time-Intensity Methodology for Beef Tenderness Perception

Journal of food science, 1993-09, Vol.58 (5), p.943-947

1993

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The relationship between sensory time-intensity, physiological electromyography and instrumental texture profile analysis measurements of beef tenderness

Meat science, 1996, Vol.42 (2), p.215-224

1996

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The effect of line orientation on the recording of time-intensity perception of sweetener solutions

Food quality and preference, 1995, Vol.6 (2), p.121-126

1995

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Taste sensitivity and taste preference measures are correlated in young healthy adults

Planta Medica International Open, 2018, Vol.5 (S 01)

2018

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AN OBJECTIVE NUMERICAL METHOD OF ASSESSING THE RELIABILITY OF TIME-INTENSITY PANELISTS

Journal of sensory studies, 1995-10, Vol.10 (3), p.285-294

1995

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THE EFFECT OF MASTICATORY PATTERNS AS MEASURED BY TIME-INTENSITY AND ELECTROMYOGRAPHY ON THE PERCEPTION OF BOVINE MUSCLE TENDERNESS

Journal of sensory studies, 1994-03, Vol.9 (1), p.33-46

1994

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The relationship between sensory time-intensity, physiological electromyography and instrumental texture profile analysis measurement of beef tenderness

Meat science, 1996, Vol.42 (2), p.215-224

1996

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Sound Input Techniques for Measuring Texture

Texture in Food, Volume 2 - Solid Foods, 2004, p.1-1

Kilcast David

2004

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The Relationship between Single Nucleotide Polymorphisms in Taste Receptor Genes, Taste Function and Dietary Intake in Preschool-Aged Children and Adults in the Guelph Family Health Study

Nutrients, 2018-07, Vol.10 (8), p.990

2018

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Response to a wild poliovirus type 2 (WPV2)-shedding event following accidental exposure to WPV2, the Netherlands, April 2017

Euro surveillance : bulletin européen sur les maladies transmissibles, 2017-05, Vol.22 (21), p.2

2017

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Gelation of recombined soymilk and cow's milk gels: Effect of homogenization order and mode of gelation on microstructure and texture of the final matrix

Food hydrocolloids, 2014-03, Vol.35, p.69-77

2014

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Genetic Variation in Putative Salt Taste Receptors and Salt Taste Perception in Humans

Chemical senses, 2013-02, Vol.38 (2), p.137-145

2013

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Laboratory efforts to cultivate noroviruses

Journal of general virology, 2004-01, Vol.85 (1), p.79-87

2004

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Extraction of consumer texture preferences for yogurt: Comparison of the preferred attribute elicitation method to conventional profiling

Food quality and preference, 2013-03, Vol.27 (2), p.215-222

2013

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Development of Soy-Based Bread with Acceptable Sensory Properties

Requirements for packaging from an ageing consumer's perspective

Effect of Frequency of Consumption of Artificial Sweeteners on Sweetness Liking by Women

Modified Texture Food Use is Associated with Malnutrition in Long Term Care: An Analysis of Making the Most of Mealtimes (M3) Project

Relationships between sensory and objective measures of meat tenderness of beef m. longissimus thoracis from bulls and steers

Physical and sensory properties of regional sea salts

A comprehensive perspective of food nanomaterials

INSTRUMENTAL MEASURES OF BITE FORCES ASSOCIATED WITH CRISP PRODUCTS

Dual-attribute time-intensity measurement of sweetness and peppermint perception of chewing gum

Dual-attribute time-intensity sensory evaluation: A new method for temporal measurement of sensory perceptions

Sensory, instrumental and acoustic characteristics of extruded snack food products

Time-Intensity Methodology for Beef Tenderness Perception

The relationship between sensory time-intensity, physiological electromyography and instrumental texture profile analysis measurements of beef tenderness

The effect of line orientation on the recording of time-intensity perception of sweetener solutions

Taste sensitivity and taste preference measures are correlated in young healthy adults

AN OBJECTIVE NUMERICAL METHOD OF ASSESSING THE RELIABILITY OF TIME-INTENSITY PANELISTS

THE EFFECT OF MASTICATORY PATTERNS AS MEASURED BY TIME-INTENSITY AND ELECTROMYOGRAPHY ON THE PERCEPTION OF BOVINE MUSCLE TENDERNESS

The relationship between sensory time-intensity, physiological electromyography and instrumental texture profile analysis measurement of beef tenderness

Sound Input Techniques for Measuring Texture

The Relationship between Single Nucleotide Polymorphisms in Taste Receptor Genes, Taste Function and Dietary Intake in Preschool-Aged Children and Adults in the Guelph Family Health Study

Response to a wild poliovirus type 2 (WPV2)-shedding event following accidental exposure to WPV2, the Netherlands, April 2017

Gelation of recombined soymilk and cow's milk gels: Effect of homogenization order and mode of gelation on microstructure and texture of the final matrix

Genetic Variation in Putative Salt Taste Receptors and Salt Taste Perception in Humans

Laboratory efforts to cultivate noroviruses

Extraction of consumer texture preferences for yogurt: Comparison of the preferred attribute elicitation method to conventional profiling

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