M. Martens

发表

Modified Jack-knife estimation of parameter uncertainty in bilinear modelling by partial least squares regression (PLSR)

H. Martens, M. Martens, 2000 .

Multivariate analysis of quality

H. Martens, M. Martens, 2000 .

Analysis of designed experiments by stabilised PLS Regression and jack-knifing

H. Martens, M. Martens, F. Westad, 2001 .

Prediction of Sensory Texture of Cooked Potatoes using Uniaxial Compression, Near Infrared Spectroscopy and Low Field1H NMR Spectroscopy

S. Engelsen, M. Martens, A. Thybo, 2000 .

Application of an electronic nose system for prediction of sensory quality changes of a meat product (pizza topping) during storage

Magni Martens, Jannie S. Vestergaard, M. Martens, 2007 .

Subtle differences in milk: comparison of an analytical and an affective test

Per B. Brockhoff, Magni Martens, Jacob Holm Nielsen, 2003 .

Multivariate Analysis of Quality : An Introduction

Magni Martens, H. Martens, M. Martens, 2001 .

Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis.

D. V. Byrne, H. J. Andersen, H. Martens, 2003, Meat science.

TEXTURE AND COLOUR CHANGES IN MEAT DURING COOKING RELATED TO THERMAL DENATURATION OF MUSCLE PROTEINS

Magni Martens, H. Martens, M. Martens, 1982 .

Sensory colour assessment of fresh meat from pigs supplemented with iron and vitamin E.

D. V. Byrne, H. J. Andersen, M. Martens, 2002, Meat science.

A philosophy for sensory science

Magni Martens, M. Martens, 1999 .

Perception of Bread: A Comparison of Consumers and Trained Assessors

Frank Westad, Margrethe Hersleth, Magni Martens, 2005 .

SENSORY-RHEOLOGICAL RELATIONSHIPS IN INSTANT HOT COCOA DRINKS

M. Martens, W. Bredie, D. M. Folkenberg, 1999 .

Sensory perception of fat in milk

Magni Martens, Michael Bom Frøst, M. Martens, 2001 .

INSTRUMENTAL AND SENSORY CHARACTERIZATION OF COOKED POTATO TEXTURE

Anette Kistrup Thybo, Magni Martens, M. Martens, 1999 .

INFLUENCE OF UNIAXIAL COMPRESSION RATE ON RHEOLOGICAL PARAMETERS AND SENSORY TEXTURE PREDICTION OF COOKED POTATOES

M. Martens, A. Thybo, M. Nielsen, 2000 .

SENSORY QUALITY CRITERIA FOR FIVE FISH SPECIES

Magni Martens, Grethe Hyldig, M. Martens, 2000 .

Visual Color Deterioration in Blackcurrant Syrup Predicted by Different Instrumental Variables

T. Næs, M. Martens, G. Skrede, 1983 .

Preference of cauliflower related to sensory descriptive variables by partial least squares (PLS) regression

Svante Wold, Magni Martens, S. Wold, 1983 .

A sensory scientific approach to visual pattern recognition of complex biological systems

Harald Martens, Siren R. Veflingstad, Erik Plahte, 2010 .

Sensory and Chemical/Physical Quality Criteria of Frozen Peas Studied by Multivariate Data Analysis

Magni Martens, M. Martens, 1986 .

Evaluation of pork colour sensory colour assessment using trained and untrained sensory panellists.

D. V. Byrne, M. Martens, M. O’Sullivan, 2003, Meat science.

Consumer perceptions of pork in Denmark, Norway and Sweden

D. V. Byrne, M. Martens, P. Lea, 2002 .

Sensory and chemical assessment of pork supplemented with iron and vitamin E.

D. V. Byrne, H. J. Andersen, M. Martens, 2003, Meat science.

Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN(-) allele.

D. V. Byrne, H. J. Andersen, M. Martens, 2003, Meat science.

Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat.

D. V. Byrne, M. Martens, W. Bredie, 2002, Meat science.

DEVELOPMENT OF A SENSORY VOCABULARY FOR WARMED‐OVER FLAVOR: PART I. IN PORCINE MEAT

D. V. Byrne, Derek V. Byrne, Magni Martens, 1999 .

Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia.

D. V. Byrne, M. Martens, S. Møller, 2003, Meat science.

Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress.

D. V. Byrne, H. Martens, M. Martens, 2001, Meat science.

Appropriateness as a Cognitive-Contextual Measure of Food Attitudes

M. Martens, H. Schutz, 2001 .

Multivariate Psychophysics, Multivariate Data: Human Senses and Their Measurement

M. Martens, F. Tschudi, 2010 .

Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings

M. Martens, W. Bredie, H. Heymann, 2005 .

Sensory properties of low fat yoghurts. Part A: Effect of fat content, fermentation culture and addition of non-fat dry milk on the sensory properties of plain yoghurts

M. Martens, D. M. Folkenberg, 2003 .

Analysis of sensory assessors in texture profiling of potatoes by multivariate modelling

M. Martens, A. Thybo, 2000 .

Sensory profiling data studied by partial least squares regression

Magni Martens, Wender L.P. Bredie, H. Martens, 2000 .

Partial least-squares regression on design variables as an alternative to analysis of variance

Magni Martens, Magny S. Thomassen, M. Martens, 1986 .

The modelome of line curvature: Many nonlinear models approximated by a single bi-linear metamodel with verbal profiling

Harald Martens, John Wyller, Magni Martens, 2012 .

Changes in sensory properties of sausages when small amounts of blood replace meat

M. Martens, E. Slinde, 1982 .

CONSUMER EVALUATION OF MILK AUTHENTICITY EXPLAINED BOTH BY CONSUMER BACKGROUND CHARACTERISTICS AND BY PRODUCT SENSORY DESCRIPTORS

H. Martens, M. Martens, L. W. Frandsen, 2007 .

Gender and handedness effects on hedonicity of laterally presented odours

G. Dijksterhuis, M. Martens, W. Bredie, 2002, Brain and Cognition.

Beer identity in Denmark

Ole Mejlholm, Magni Martens, M. Martens, 2006 .

Visualization of sensory profiling data for performance monitoring

Tormod Næs, Oliver Tomic, Magni Martens, 2007 .

PERCEPTION OF CHEESE: A COMPARISON OF QUALITY SCORING, DESCRIPTIVE ANALYSIS AND CONSUMER RESPONSES

Tormod Næs, Margrethe Hersleth, Magni Martens, 2005 .

DEVELOPMENT OF A SENSORY TEXTURE PROFILE OF COOKED POTATOES BY MULTIVARIATE DATA ANALYSIS

M. Martens, A. Thybo, 1998 .

The genotype-phenotype relationship in multicellular pattern-generating models - the neglected role of pattern descriptors

Siren R. Veflingstad, D. Bertrand, E. Plahte, 2009, BMC Systems Biology.

Sensory Analysis for Magnetic Resonance-image Analysis: Using Human Perception and Cognition to Segment and Assess the Interior of Potatoes

Hans Stødkilde-Jørgensen, Anette Kistrup Thybo, Magni Martens, 2002 .

RELIABILITY OF SENSORY ASSESSORS: ISSUES OF RETENTION AND LEARNING

M. Martens, Ø. Ueland, P. Møller, 2008 .

Analysis of sensory quality changes during storage of a modified atmosphere packaged meat product (pizza topping) by an electronic nose system

Magni Martens, Jannie S. Vestergaard, M. Martens, 2007 .

Sensory panel consistency during development of a vocabulary for warmed-over flavour

D. V. Byrne, M. Martens, W. Bredie, 2001 .

THE RELIABILITY OF NAÏVE ASSESSORS IN SENSORY EVALUATION VISUALIZED BY PRAGMATICAL MULTIVARIATE ANALYSIS

H. Martens, M. Martens, M. O’Sullivan, 2002 .

EFFECT OF PRODUCT KNOWLEDGE ON PROFILING PERFORMANCE COMPARING VARIOUS SENSORY LABORATORIES

M. Martens, Ø. Ueland, P. Lea, 2007 .

Bridge–PLS regression: two‐block bilinear regression without deflation

Hans Stødkilde-Jørgensen, Harald Martens, Magni Martens, 2004 .

Near-Infrared Reflectance Determination of Sensory Quality of Peas

Harald Martens, M. Martens, M. Martens, 1986 .

Feelings as a basis for discrimination: Comparison of a modified authenticity test with the same–different test for slightly different types of milk

Per B. Brockhoff, Magni Martens, Jacob Holm Nielsen, 2007 .