Identifying temporal sensory drivers of liking of biscuit supplemented with brewer’s spent grain for young consumers

Upcycled by-product use in agri-food systems from a consumer perspective: A review of what we know, and what is missing

(2021) Jessica Aschemann-Witzel et al.   TECHNOLOGICAL FORECASTING AND SOCIAL CHANGE

Check-all-that-apply (CATA) questions: Sensory term citation frequency reflects rated term intensity and applicability

(2020) Sara R. Jaeger et al.   FOOD QUALITY AND PREFERENCE

Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking

(2020) Giada Canali et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Identifying temporal drivers of liking and satiation based on temporal sensory descriptions and consumer ratings

(2020) Quoc Cuong Nguyen et al.   FOOD QUALITY AND PREFERENCE

Small food texture modifications can be used to change oral processing behaviour and to control ad libitum food intake

(2019) Ana Carolina Mosca et al.   APPETITE

Consumer textural food perception over time based on Mouth Behavior

(2019) Melissa Jeltema et al.   JOURNAL OF TEXTURE STUDIES

Modeling Temporal Dominance of Sensations with semi-Markov chains

(2018) G. Lecuelle et al.   FOOD QUALITY AND PREFERENCE

When the choice of the temporal method does make a difference: TCATA, TDS and TDS by modality for characterizing semi-solid foods

(2018) Quoc Cuong Nguyen et al.   FOOD QUALITY AND PREFERENCE

The analysis of temporal check-all-that-apply (TCATA) data

(2018) Michael Meyners et al.   FOOD QUALITY AND PREFERENCE

Temporal dominance of sensations, emotions, and temporal liking measured in a bar for two similar wines using a multi-sip approach

(2018) Ana P. Silva et al.   JOURNAL OF SENSORY STUDIES

The effect of extrinsic cues on consumer perception: A study using milk tea products

(2018) Yoonkyung Choi et al.   FOOD QUALITY AND PREFERENCE

Portion size selection as related to product and consumer characteristics studied by PLS path modelling

(2018) Quoc Cuong Nguyen et al.   FOOD QUALITY AND PREFERENCE

Understanding the role of dynamic texture perception in consumers’ expectations of satiety and satiation. A case study on barley bread

(2017) Quoc Cuong Nguyen et al.   FOOD QUALITY AND PREFERENCE

Identification of drivers of (dis)liking based on dynamic sensory profiles: Comparison of Temporal Dominance of Sensations and Temporal Check-all-that-apply

(2017) Gastón Ares et al.   FOOD RESEARCH INTERNATIONAL

Reformulating Minas Frescal cheese using consumers' perceptions: Insights from intensity scales and check-all-that-apply questionnaires

(2017) E.W. Oliveira et al.   JOURNAL OF DAIRY SCIENCE

Food texture assessment and preference based on Mouth Behavior

(2016) Melissa Jeltema et al.   FOOD QUALITY AND PREFERENCE

Segmentation of consumers in preference studies while setting aside atypical or irrelevant consumers

(2016) E. Vigneau et al.   FOOD QUALITY AND PREFERENCE

Temporal liking and CATA analysis of TDS data on flavored fresh cheese

(2016) Michael Meyners   FOOD QUALITY AND PREFERENCE

Testing for differences between impact of attributes in penalty-lift analysis

(2016) Michael Meyners   FOOD QUALITY AND PREFERENCE

Temporal Check-All-That-Apply (TCATA): A novel dynamic method for characterizing products

(2016) John C. Castura et al.   FOOD QUALITY AND PREFERENCE

Brewers' spent grain: a review with an emphasis on food and health

(2016) Kieran M. Lynch et al.   JOURNAL OF THE INSTITUTE OF BREWING

Temporal Drivers of Liking

(2015) Arnaud Thomas et al.   FOOD QUALITY AND PREFERENCE

Assessment of antioxidant capacity of brewer’s spent grain and its supercritical carbon dioxide extract as sources of valuable dietary ingredients

(2015) Vaida Kitrytė et al.   JOURNAL OF FOOD ENGINEERING

Identifying dietary patterns and associated health-related lifestyle factors in the adult Danish population

(2014) V K Knudsen et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception

(2014) P. Morell et al.   FOOD HYDROCOLLOIDS

Optimization of Brewer's Spent Grain-Enriched Biscuits Processing Formula

(2014) Mengmeng Guo et al.   JOURNAL OF FOOD PROCESS ENGINEERING

A new approach in TDS data analysis: A case study on sweetened coffee

(2013) Caterina Dinnella et al.   FOOD QUALITY AND PREFERENCE

Existing and new approaches for the analysis of CATA data

(2013) Michael Meyners et al.   FOOD QUALITY AND PREFERENCE

Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping®

(2013) Helene C. Reinbach et al.   FOOD QUALITY AND PREFERENCE

Sensory properties and aromatic composition of baked snacks containing brewer's spent grain

(2013) Anastasia Ktenioudaki et al.   JOURNAL OF CEREAL SCIENCE

Effects of Temperature and Mixer Speed Rotation on Rheological Properties of Spreads with Maltitol

(2013) Marko Petković et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

(2013) Prasad Rasane et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Influence of extraction solvents on the recovery of antioxidant phenolic compounds from brewer’s spent grains

(2013) Nuno G.T. Meneses et al.   SEPARATION AND PURIFICATION TECHNOLOGY

CONSUMERS' TEXTURE PERCEPTION OF MILK DESSERTS. II - COMPARISON WITH TRAINED ASSESSORS' DATA

(2011) FERNANDA BRUZZONE et al.   JOURNAL OF TEXTURE STUDIES

Bioconversion of brewer’s spent grains by reactive extrusion and their application in bread-making

(2011) Nádia C. Steinmacher et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Statistical inference for temporal dominance of sensations data using randomization tests

(2010) Michael Meyners et al.   FOOD QUALITY AND PREFERENCE

Superheated steam processing of oat groats

(2009) D.S. Head et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of different enzymes on the quality of high-fibre enriched brewer’s spent grain breads

(2008) Valentina Stojceska et al.   FOOD CHEMISTRY

Investigating the correlation between acrylamide content and browning ratio of model cookies

(2008) Vural Gökmen et al.   JOURNAL OF FOOD ENGINEERING

The recycling of brewer's processing by-product into ready-to-eat snacks using extrusion technology

(2007) Valentina Stojceska et al.   JOURNAL OF CEREAL SCIENCE