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Items: 7

1.

Development of a sensory wheel and lexicon for chocolate.

De Pelsmaeker S, De Clercq G, Gellynck X, Schouteten JJ.

Food Res Int. 2019 Feb;116:1183-1191. doi: 10.1016/j.foodres.2018.09.063. Epub 2018 Oct 2.

PMID:
30716904
2.

Influence of organic labels on consumer's flavor perception and emotional profiling: Comparison between a central location test and home-use-test.

Schouteten JJ, Gellynck X, Slabbinck H.

Food Res Int. 2019 Feb;116:1000-1009. doi: 10.1016/j.foodres.2018.09.038. Epub 2018 Sep 18.

PMID:
30716882
3.

A comparison of two low-calorie sweeteners and sugar in dark chocolate on sensory attributes and emotional conceptualisations.

Lagast S, De Steur H, Schouteten JJ, Gellynck X.

Int J Food Sci Nutr. 2018 May;69(3):344-357. doi: 10.1080/09637486.2017.1362689. Epub 2017 Aug 14.

PMID:
28805091
4.

Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel.

Schouteten JJ, Gellynck X, De Bourdeaudhuij I, Sas B, Bredie WL, Perez-Cueto FJ, De Steur H.

Food Res Int. 2017 Mar;93:33-42. doi: 10.1016/j.foodres.2016.12.015. Epub 2016 Dec 28.

PMID:
28290278
5.

The effect of the research setting on the emotional and sensory profiling under blind, expected, and informed conditions: A study on premium and private label yogurt products.

Schouteten JJ, De Steur H, Sas B, De Bourdeaudhuij I, Gellynck X.

J Dairy Sci. 2017 Jan;100(1):169-186. doi: 10.3168/jds.2016-11495. Epub 2016 Nov 9.

6.

Impact of Health Labels on Flavor Perception and Emotional Profiling: A Consumer Study on Cheese.

Schouteten JJ, De Steur H, De Pelsmaeker S, Lagast S, De Bourdeaudhuij I, Gellynck X.

Nutrients. 2015 Dec 9;7(12):10251-68. doi: 10.3390/nu7125533.

7.

An integrated method for the emotional conceptualization and sensory characterization of food products: The EmoSensory® Wheel.

Schouteten JJ, De Steur H, De Pelsmaeker S, Lagast S, De Bourdeaudhuij I, Gellynck X.

Food Res Int. 2015 Dec;78:96-107. doi: 10.1016/j.foodres.2015.11.001. Epub 2015 Nov 3.

PMID:
28433322

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