G. Dijksterhuis

发表

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

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

Sensory perception of fat in milk

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

From food structure to texture

M. Minekus, G. Dijksterhuis, C. Wilkinson, 2000 .

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

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

Perception of melting and flavor release of ice cream containing different types and contents of fat.

H. Tuorila, L. Hyvönen, G. Dijksterhuis, 2003, Journal of dairy science.

Multisensory Flavor Priming

G. Dijksterhuis, 2016 .

Increasing saltiness perception through perceptual constancy created by expectation

C. Boucon, E. Berre, G. Dijksterhuis, 2014 .

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

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

New Consumer Research Technology for Food Behaviour: Overview and Validity

R. D. de Wijk, M. Onwezen, G. Dijksterhuis, 2022, Foods.

Smelly primes – when olfactory primes do or do not work

G. Dijksterhuis, M. Smeets, G. Dijksterhuis, 2014, Front. Psychol..

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

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

THE SENSORY PERCEPTION OF FLAVOR RELEASE AS A FUNCTION OF TEXTURE AND TIME: A TIME INTENSITY STUDY USING FLAVORED GELS

G. Dijksterhuis, E. Pålsgård, 2000 .

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 .