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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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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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The most valuable player may not be on the winning team: Uncovering consumer tolerance for color shades in roses

Food quality and preference, 2016-01, Vol.47, p.23-28

2016

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Consumer preferences for alternative pest management practices used during production of an edible and a non-edible greenhouse crop

Journal of pest science, 2014-06, Vol.87 (2), p.249-258

2014

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Genetic analysis of organoleptic quality in fresh market tomato. 2. Mapping QTLs for sensory attributes

Theoretical and applied genetics, 2001-02, Vol.102 (2-3), p.273-283

2001

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ASSESSING CONSUMERS' MINDSETS FOR PURCHASING ORGANIC AND LOCAL PRODUCE: IMPORTANCE OF PERCEIVED PRODUCT AND EMOTIONAL BENEFITS

Acta horticulturae, 2012 (933), p.653-660

2012

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Sensory Evaluation of Wine and Commercial Realities: Review of Current Practices and Perspectives

American journal of enology and viticulture, 2007-01, Vol.58 (2), p.252-258

Lesschaeve, Isabelle

2007

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PII: S0950-3293(09)00191-8

Food quality and preference, 2010-04, Vol.21 (3), p.251-252

2010

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Evaluation of taste compounds in water-soluble extract of goat cheeses

Food chemistry, 2000-03, Vol.68 (4), p.429-435

2000

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Impact of Structure Modification on Texture of a Soymilk and Cow's Milk Gel Assessed Using the Napping Procedure

Journal of texture studies, 2013-06, Vol.44 (3), p.238-246

2013

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EFFECTS OF 1-METHYLCYCLOPROPENE AND CONTROLLED ATMOSPHERE STORAGE ON THE QUALITY OF 'HONEYCRISP' APPLES

Acta horticulturae, 2015 (1071), p.483-488

2015

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Impact of Structure Modification on Texture of a Soymilk and Cow's Milk Gel Assessed Using the N apping Procedure

Journal of texture studies, 2013-06, Vol.44 (3), p.238-246

2013

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Feedback calibration: A training method for descriptive panels

Food quality and preference, 2007-03, Vol.18 (2), p.321-328

2007

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COMPARATIVE TRAINING PROCEDURES TO LEARN ODOR DESCRIPTORS: EFFECTS ON PROFILING PERFORMANCE

Journal of sensory studies, 1999-12, Vol.14 (4), p.467-490

1999

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Volatile compounds in strawberry jam: influence of cooking on volatiles

Journal of food science, 1991-09, Vol.56 (5), p.1393-1398

1991

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Use of feedback calibration to reduce the training time for wine panels

Food quality and preference, 2006-04, Vol.17 (3), p.266-276

2006

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Monitoring calibration of descriptive sensory panels using distance from target measurements

Food quality and preference, 2005-12, Vol.16 (8), p.682-690

2005

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Effect of Fat Content on Odor Intensity of Three Aroma Compounds in Model Emulsions: δ-Decalactone, Diacetyl, and Butyric Acid

Journal of agricultural and food chemistry, 1996-08, Vol.44 (8), p.2341-2348

1996

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Effects of Panel Experience on Olfactory Memory Performance: Influence of Stimuli Familiarity and Labeling Ability of Subjects

Chemical senses, 1996-12, Vol.21 (6), p.699-709

1996

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Could selection tests detect the future performance of descriptive panellists?

Food quality and preference, 1996-07, Vol.7 (3), p.177-183

1996

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Evaluation of the representativeness of the odor of beer extracts prior to analysis by GC eluate sniffing

Journal of agricultural and food chemistry, 1993-05, Vol.41 (5), p.777-780

1993

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Effect of the association of surface flora on the sensory properties of mould-ripened cheese

Lait, 1997, Vol.77 (1), p.181-187

1997

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Sensory analysis: methodological aspects relevant to the study of cheese [sensory profiling, panel selection, assessor performance, statistical method]

Lait, 1997, Vol.77 (1), p.5-12

1997

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SCREENING INDIVIDUAL ABILITY TO PERFORM DESCRIPTIVE ANALYSIS OF FOOD PRODUCTS: BASIC STATEMENTS AND APPLICATION TO A CAMEMBERT CHEESE DESCRIPTIVE PANEL

Journal of sensory studies, 1995-12, Vol.10 (4), p.349-368

1995

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COMPARATIVE TRAINING PROCEDURES TO LEARN ODOR DESCRIPTORS: EFFECTS ON PROFILING PERFORMANCE1

Journal of sensory studies, 1999-12, Vol.14 (4), p.467-490

1999

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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

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

The most valuable player may not be on the winning team: Uncovering consumer tolerance for color shades in roses

Consumer preferences for alternative pest management practices used during production of an edible and a non-edible greenhouse crop

Genetic analysis of organoleptic quality in fresh market tomato. 2. Mapping QTLs for sensory attributes

ASSESSING CONSUMERS' MINDSETS FOR PURCHASING ORGANIC AND LOCAL PRODUCE: IMPORTANCE OF PERCEIVED PRODUCT AND EMOTIONAL BENEFITS

Sensory Evaluation of Wine and Commercial Realities: Review of Current Practices and Perspectives

PII: S0950-3293(09)00191-8

Evaluation of taste compounds in water-soluble extract of goat cheeses

Impact of Structure Modification on Texture of a Soymilk and Cow's Milk Gel Assessed Using the Napping Procedure

EFFECTS OF 1-METHYLCYCLOPROPENE AND CONTROLLED ATMOSPHERE STORAGE ON THE QUALITY OF 'HONEYCRISP' APPLES

Impact of Structure Modification on Texture of a Soymilk and Cow's Milk Gel Assessed Using the N apping Procedure

Feedback calibration: A training method for descriptive panels

COMPARATIVE TRAINING PROCEDURES TO LEARN ODOR DESCRIPTORS: EFFECTS ON PROFILING PERFORMANCE

Volatile compounds in strawberry jam: influence of cooking on volatiles

Use of feedback calibration to reduce the training time for wine panels

Monitoring calibration of descriptive sensory panels using distance from target measurements

Effect of Fat Content on Odor Intensity of Three Aroma Compounds in Model Emulsions: δ-Decalactone, Diacetyl, and Butyric Acid

Effects of Panel Experience on Olfactory Memory Performance: Influence of Stimuli Familiarity and Labeling Ability of Subjects

Could selection tests detect the future performance of descriptive panellists?

Evaluation of the representativeness of the odor of beer extracts prior to analysis by GC eluate sniffing

Effect of the association of surface flora on the sensory properties of mould-ripened cheese

Sensory analysis: methodological aspects relevant to the study of cheese [sensory profiling, panel selection, assessor performance, statistical method]

SCREENING INDIVIDUAL ABILITY TO PERFORM DESCRIPTIVE ANALYSIS OF FOOD PRODUCTS: BASIC STATEMENTS AND APPLICATION TO A CAMEMBERT CHEESE DESCRIPTIVE PANEL

COMPARATIVE TRAINING PROCEDURES TO LEARN ODOR DESCRIPTORS: EFFECTS ON PROFILING PERFORMANCE1

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