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Results: 1-19 |
Results: 19
DYNAMICS OF LIKING FOR FLAVORED CRACKERS - TEST OF PREDICTIVE VALUE OF A BOREDOM TEST
Authors: PORCHEROT C ISSANCHOU S
Citation: C. Porcherot et S. Issanchou, DYNAMICS OF LIKING FOR FLAVORED CRACKERS - TEST OF PREDICTIVE VALUE OF A BOREDOM TEST, Food quality and preference, 9(1-2), 1998, pp. 21-29
OPTIMIZATION AND VALIDATION OF AN EXTRACT ION PROCEDURE PRESERVING ODOR CHARACTERISTICS OF BUTTERS
Authors: GUYOT C BONNAFONT C LESSCHAEVE I ISSANCHOU S SPINNLER HE
Citation: C. Guyot et al., OPTIMIZATION AND VALIDATION OF AN EXTRACT ION PROCEDURE PRESERVING ODOR CHARACTERISTICS OF BUTTERS, Le Lait, 78(3), 1998, pp. 351-361
SENSORY ANALYSIS - METHODOLOGICAL ASPECTS RELEVANT TO THE STUDY OF CHEESE
Authors: ISSANCHOU S SCHLICH P LESSCHAEVE I
Citation: S. Issanchou et al., SENSORY ANALYSIS - METHODOLOGICAL ASPECTS RELEVANT TO THE STUDY OF CHEESE, Le Lait, 77(1), 1997, pp. 5-12
EFFECT OF THE ASSOCIATION OF SURFACE FLORA ON THE SENSORY PROPERTIES OF MOLD-RIPENED CHEESE
Authors: MOLIMARD P LESSCHAEVE I ISSANCHOU S BROUSSE M SPINNLER HE
Citation: P. Molimard et al., EFFECT OF THE ASSOCIATION OF SURFACE FLORA ON THE SENSORY PROPERTIES OF MOLD-RIPENED CHEESE, Le Lait, 77(1), 1997, pp. 181-187
COULD SELECTION TESTS DETECT THE FUTURE PERFORMANCE OF DESCRIPTIVE PANELLISTS
Authors: LESSCHAEVE I ISSANCHOU S
Citation: I. Lesschaeve et S. Issanchou, COULD SELECTION TESTS DETECT THE FUTURE PERFORMANCE OF DESCRIPTIVE PANELLISTS, Food quality and preference, 7(3-4), 1996, pp. 177-183
EFFECTS OF PANEL EXPERIENCE ON OLFACTORY MEMORY PERFORMANCE - INFLUENCE OF STIMULI FAMILIARITY AND LABELING ABILITY OF SUBJECTS
Authors: LESSCHAEVE I ISSANCHOU S
Citation: I. Lesschaeve et S. Issanchou, EFFECTS OF PANEL EXPERIENCE ON OLFACTORY MEMORY PERFORMANCE - INFLUENCE OF STIMULI FAMILIARITY AND LABELING ABILITY OF SUBJECTS, Chemical senses, 21(6), 1996, pp. 699-709
CONSUMER EXPECTATIONS AND PERCEPTIONS OF MEAT AND MEAT PRODUCT QUALITY
Authors: ISSANCHOU S
Citation: S. Issanchou, CONSUMER EXPECTATIONS AND PERCEPTIONS OF MEAT AND MEAT PRODUCT QUALITY, Meat science, 43, 1996, pp. 5-19
EFFECT OF FAT-CONTENT OIL ODOR INTENSITY OF 3 AROMA COMPOUNDS IN MODEL EMULSIONS - DELTA-DECALACTONE, DIACETYL, AND BUTYRIC-ACID
Authors: GUYOT C BONNAFONT C LESSCHAEVE I ISSANCHOU S VOILLEY A SPINNLER HE
Citation: C. Guyot et al., EFFECT OF FAT-CONTENT OIL ODOR INTENSITY OF 3 AROMA COMPOUNDS IN MODEL EMULSIONS - DELTA-DECALACTONE, DIACETYL, AND BUTYRIC-ACID, Journal of agricultural and food chemistry, 44(8), 1996, pp. 2341-2348
PRODUCTION OF REPRESENTATIVE WINE EXTRACTS FOR CHEMICAL AND OLFACTORYANALYSIS
Authors: MOIO L CHAMBELLANT E LESSCHAEVE I ISSANCHOU S SCHLICH P ETIEVANT PX
Citation: L. Moio et al., PRODUCTION OF REPRESENTATIVE WINE EXTRACTS FOR CHEMICAL AND OLFACTORYANALYSIS, Italian journal of food sciences, 7(3), 1995, pp. 265-278
OLFACTORY MEMORY PERFORMANCE EFFECTS OF SENSORY EXPERIENCE, FAMILIARITY AND LABEL USE CONSISTENCY
Authors: LESSCHAEVE I ISSANCHOU S
Citation: I. Lesschaeve et S. Issanchou, OLFACTORY MEMORY PERFORMANCE EFFECTS OF SENSORY EXPERIENCE, FAMILIARITY AND LABEL USE CONSISTENCY, Chemical senses, 20(1), 1995, pp. 114-115
THE INFLUENCE OF PERCEIVED COMPLEXITY, FAMILIARITY AND FAMILIARIZATION ON ODORS PLEASANTNESS
Authors: PORCHEROT C ISSANCHOU S
Citation: C. Porcherot et S. Issanchou, THE INFLUENCE OF PERCEIVED COMPLEXITY, FAMILIARITY AND FAMILIARIZATION ON ODORS PLEASANTNESS, Chemical senses, 20(1), 1995, pp. 145-146
INFLUENCE OF FAMILIARITY ON ACCEPTABILITY OF FISH PATES - A COMPARISON BETWEEN CHILDREN AND ADULT CONSUMERS
Authors: VEY F COURCOUX P ISSANCHOU S
Citation: F. Vey et al., INFLUENCE OF FAMILIARITY ON ACCEPTABILITY OF FISH PATES - A COMPARISON BETWEEN CHILDREN AND ADULT CONSUMERS, Sciences des aliments, 15(5), 1995, pp. 467-479
COGNITIVE REPRESENTATION OF IMPLIED AND ASSERTED MARKETING HEALTH CLAIMS
Authors: CORNEY M ISSANCHOU S DAILLANTSPINNLER B
Citation: M. Corney et al., COGNITIVE REPRESENTATION OF IMPLIED AND ASSERTED MARKETING HEALTH CLAIMS, Appetite, 24(3), 1995, pp. 282-282
INFLUENCE OF LABEL AND LOCATION OF TESTING ON ACCEPTABILITY OF CREAM CHEESE VARYING IN FAT-CONTENT
Authors: DAILLANTSPINNLER B ISSANCHOU S
Citation: B. Daillantspinnler et S. Issanchou, INFLUENCE OF LABEL AND LOCATION OF TESTING ON ACCEPTABILITY OF CREAM CHEESE VARYING IN FAT-CONTENT, Appetite, 24(2), 1995, pp. 101-105
GC SNIFFING ANALYSIS - OLFACTIVE INTENSITY MEASUREMENT BY 2 METHODS
Authors: GUICHARD H GUICHARD E LANGLOIS D ISSANCHOU S ABBOTT N
Citation: H. Guichard et al., GC SNIFFING ANALYSIS - OLFACTIVE INTENSITY MEASUREMENT BY 2 METHODS, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 201(4), 1995, pp. 344-350
PRODUCTION OF A CHEESE MODEL FOR SENSORY EVALUATION OF FLAVOR COMPOUNDS
Authors: SALLES C DALMAS S SEPTIER C ISSANCHOU S NOEL Y ETIEVANT P LEQUERE JL
Citation: C. Salles et al., PRODUCTION OF A CHEESE MODEL FOR SENSORY EVALUATION OF FLAVOR COMPOUNDS, Le Lait, 75(6), 1995, pp. 535-549
BITTERNESS AND NITROGEN FRACTIONS OF MOLD RIPENED CHEESE OF CAMEMBERTTYPE - IMPACT OF THE ASSOCIATION OF PENICILLIUM-CAMEMBERTI WITH GEOTRICHUM-CANDIDUM
Authors: MOLIMARD P LESSCHAEVE I BOUVIER I VASSAL L SCHLICH P ISSANCHOU S SPINNLER HE
Citation: P. Molimard et al., BITTERNESS AND NITROGEN FRACTIONS OF MOLD RIPENED CHEESE OF CAMEMBERTTYPE - IMPACT OF THE ASSOCIATION OF PENICILLIUM-CAMEMBERTI WITH GEOTRICHUM-CANDIDUM, Le Lait, 74(5), 1994, pp. 361-374
EVALUATION OF THE REPRESENTATIVENESS OF THE ODOR OF BEER EXTRACTS PRIOR TO ANALYSIS BY GC ELUATE SNIFFING
Authors: ABBOTT N ETIEVANT P LANGLOIS D LESSCHAEVE I ISSANCHOU S
Citation: N. Abbott et al., EVALUATION OF THE REPRESENTATIVENESS OF THE ODOR OF BEER EXTRACTS PRIOR TO ANALYSIS BY GC ELUATE SNIFFING, Journal of agricultural and food chemistry, 41(5), 1993, pp. 777-780
CRITICAL-EVALUATION OF 2 COMMONLY USED TECHNIQUES FOR THE TREATMENT OF DATA FROM EXTRACT DILUTION SNIFFING ANALYSIS
Authors: ABBOTT N ETIEVANT P ISSANCHOU S LANGLOIS D
Citation: N. Abbott et al., CRITICAL-EVALUATION OF 2 COMMONLY USED TECHNIQUES FOR THE TREATMENT OF DATA FROM EXTRACT DILUTION SNIFFING ANALYSIS, Journal of agricultural and food chemistry, 41(10), 1993, pp. 1698-1703
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