Academic Bibliography

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The influence of different storage conditions and fat bloom on sensory characteristics of pralines

Sara De Pelsmaeker (UGent) , Xavier Gellynck (UGent) , Claudia Delbaere (UGent) , Nathalie Declercq, Renata Januszewska (UGent) , Adrienn Hegyi, Tünde Küti, Frédéric Depypere (UGent) and Koen Dewettinck (UGent)

(2013) FOOD SCIENCE AND LAW. 4(2). p.45-51
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Food choice questionnaire revisited in four countries : does it still measure the same?

Renata Januszewska (UGent) , Zuzanna Pieniak (UGent) , Wim Verbeke (UGent) , [Corrigendum additional authors], Sara De Pelsmaeker (UGent) , Claudia Delbaere (UGent) , Frédéric Depypere (UGent) , Tünde Kuti, Adrienn Hegyi, Koen Dewettinck (UGent) , et al.

(2011) APPETITE. 57(1). p.94-98
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- conference
- C3
- open access
Application of theory of planned behaviour in Belgium and Hungary on emotional food

Sara De Pelsmaeker (UGent) , Xavier Gellynck (UGent) , Renata Januszewska (UGent) , Claudia Delbaere (UGent) , Nathalie De Clercq (UGent) , Frédéric Depypere (UGent) , Koen Dewettinck (UGent) , T Kuti and A Hegyi

(2011) Pangborn Sensory Science, 9th Symposium, Abstracts.
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- conference
- C3
- open access
Quality evaluation of fresh and bloomed filled chocolates in House of Quality

Sara De Pelsmaeker (UGent) , Xavier Gellynck (UGent) , Renata Januszewska (UGent) , Claudia Delbaere (UGent) , Nathalie De Clercq (UGent) , Frédéric Depypere (UGent) , Koen Dewettinck (UGent) , T Kuti and A Hegyi

(2011) Pangborn Sensory Science, 9th Symposium, Abstracts.
Mark
- conference
- C3
- open access
Differences in detection time of fat bloom formation on pralines

Sara De Pelsmaeker (UGent) , Renata Januszewska (UGent) , Xavier Gellynck (UGent) and Koen Dewettinck (UGent)

(2010) Sensory and Consumer Research, 4th European conference, Abstracts.
Mark
- conference
- C3
- open access
Sensory perception of home-made products by highly-involved consumers

Renata Januszewska (UGent) , Sara De Pelsmaeker (UGent) , Xavier Gellynck (UGent) and Koen Dewettinck (UGent)

(2010) Sensory and Consumer Research, 4th European conference, Abstracts.
Mark
- conference
- C3
- open access
Understanding variety-seekers and neopholics tasting traditional products

Renata Januszewska (UGent) , Sara De Pelsmaeker (UGent) , Xavier Gellynck (UGent) and Koen Dewettinck (UGent)

(2010) Sensory and Consumer Research, 4th European conference, Abstracts.
Mark
- conference
- C3
Effects of low- and high-temperature storage on oil migration and fat bloom development in filled chocolates

Claudia Delbaere (UGent) , Frédéric Depypere (UGent) , Nathalie De Clercq (UGent) , Sara De Pelsmaeker (UGent) , Renata Januszewska (UGent) , Xavier Gellynck (UGent) and Koen Dewettinck (UGent)

(2010) Schoko-Technik, Zusammenfassungen.
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- conference
- C3
- open access
Influence of emotions on sensory perception in milk chocolates

Sara De Pelsmaeker (UGent) , Renata Januszewska (UGent) , Xavier Gellynck (UGent) and Koen Dewettinck (UGent)

(2010) Sensory and Consumer Research, 4th European conference, Abstracts.
Mark
- conference
- C3
Influence of ingredient and storage on sensory characteristics of fresh and bloomed pralines

Sara De Pelsmaeker (UGent) , Renata Januszewska (UGent) , A Hegyi, T Kuti, Claudia Delbaere (UGent) , Frédéric Depypere (UGent) , Nathalie De Clercq (UGent) , Koen Dewettinck (UGent) and Xavier Gellynck (UGent)

(2010) Schoko-Technik, Zusammenfassungen.
Mark
- conference
- C3
Understanding consumer acceptance and preferences towards chocolate pralines

T Kuti, A Hegyi, Sara De Pelsmaeker (UGent) , Renata Januszewska (UGent) , Claudia Delbaere (UGent) , Frédéric Depypere (UGent) , Nathalie De Clercq (UGent) , Koen Dewettinck (UGent) and Xavier Gellynck (UGent)

(2010) Schoko-Technik, Zusammenfassungen.
Mark
- conference
- C3
- open access
Emotional consumers prefer unusual flavours

Renata Januszewska (UGent) , Sara De Pelsmaeker (UGent) , Xavier Gellynck (UGent) and Koen Dewettinck (UGent)

(2010) Sensory and Consumer Research, 4th European conference, Abstracts.

Academic Bibliography

The influence of different storage conditions and fat bloom on sensory characteristics of pralines

Food choice questionnaire revisited in four countries : does it still measure the same?

Application of theory of planned behaviour in Belgium and Hungary on emotional food

Quality evaluation of fresh and bloomed filled chocolates in House of Quality

Differences in detection time of fat bloom formation on pralines

Sensory perception of home-made products by highly-involved consumers

Understanding variety-seekers and neopholics tasting traditional products

Effects of low- and high-temperature storage on oil migration and fat bloom development in filled chocolates

Influence of emotions on sensory perception in milk chocolates

Influence of ingredient and storage on sensory characteristics of fresh and bloomed pralines

Understanding consumer acceptance and preferences towards chocolate pralines

Emotional consumers prefer unusual flavours

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