Napping combined with ultra-flash profile (UFP) methodology for sensory assessment of cod and pork subjected to different cooking methods and conditions

Comparison of Quantitative Descriptive Analysis to the Napping methodology with and without product training

(2018) Penelope Oliver et al.   JOURNAL OF SENSORY STUDIES

Fast and dynamic descriptive techniques (Flash Profile, Time-intensity and Temporal Dominance of Sensations) for sensory characterization of dry-cured loins

(2018) L. Lorido et al.   MEAT SCIENCE

Dietary Advanced Glycosylation End-Products (dAGEs) and Melanoidins Formed through the Maillard Reaction: Physiological Consequences of their Intake

(2018) Cristina Delgado-Andrade et al.   Annual Review of Food Science and Technology

Investigating consumers' perception of apple juice as affected by novel and conventional processing technologies

(2017) Pui Yee Lee et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparing conventional Descriptive Analysis and Napping®-UFP against physiochemical measurements: a case study using apples

(2017) William Pickup et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of Different Cooking Methods on the Formation of Aroma Components and Heterocyclic Amines in Pork Loin

(2016) Zhengmao Yang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Napping-Ultra Flash Profile as a Tool for Category Identification and Subsequent Model System Formulation of Caramel Corn Products

(2016) Emily Mayhew et al.   JOURNAL OF FOOD SCIENCE

Optimisation of the partial napping approach for the successful capturing of mouthfeel differentiation between brandy products

(2015) Leanie Louw et al.   FOOD QUALITY AND PREFERENCE

Effect of different temperature–time combinations on lipid and protein oxidation of sous-vide cooked lamb loins

(2013) Mar Roldan et al.   FOOD CHEMISTRY

Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale

(2013) A.G. Cruz et al.   FOOD RESEARCH INTERNATIONAL

Fat and salt contents affect the in-mouth temporal sodium release and saltiness perception of chicken sausages

(2013) C. Chabanet et al.   MEAT SCIENCE

A novel approach to assess temporal sensory perception of muscle foods: Application of a time–intensity technique to diverse Iberian meat products

(2013) Laura Lorido et al.   MEAT SCIENCE

Rapid descriptive sensory methods – Comparison of Free Multiple Sorting, Partial Napping, Napping, Flash Profiling and conventional profiling

(2012) Christian Dehlholm et al.   FOOD QUALITY AND PREFERENCE

Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization

(2012) Paula Varela et al.   FOOD RESEARCH INTERNATIONAL

Color changes in fish during grilling – Influences of heat transfer and heating medium on browning color

(2012) Hiroki Matsuda et al.   JOURNAL OF FOOD ENGINEERING

Comparison of Meat Quality Characteristics between Crossbreeds

(2012) Ha-Sik Oh et al.   Korean Journal for Food Science of Animal Resources

Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment

(2012) Alberto Grossi et al.   MEAT SCIENCE

Influence of high pressure application on the nutritional, sensory and microbiological characteristics of sliced skin vacuum packed dry-cured ham. Effects along the storage period

(2011) Maria Clariana et al.   Innovative Food Science & Emerging Technologies

Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus)

(2011) Harun Uran et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted Atlantic cod

(2011) Magnus Åsli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of different types of heat processing on chemical changes in tuna

(2010) Nimish Mol Stephen et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

SENSORY CHARACTERISTICS OF DIFFERENT COD PRODUCTS

(2010) KOLBRÚN SVEINSDÓTTIR et al.   JOURNAL OF SENSORY STUDIES

Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature

(2009) S.J. Moeller et al.   MEAT SCIENCE

Collagen contribution to meat toughness: Theoretical aspects

(2008) Jacques Lepetit   MEAT SCIENCE

Comparison of three sensory methods for use with the Napping® procedure: Case of ten wines from Loire valley

(2007) Lucie Perrin et al.   FOOD QUALITY AND PREFERENCE

Kinetics of heat denaturation of proteins from farmed Atlantic cod (Gadus morhua)

(2007) Dagbjørn Skipnes et al.   JOURNAL OF FOOD ENGINEERING