متابعة
Derek V. Byrne
Derek V. Byrne
Professor of Sensory and Consumer Science, Aarhus University
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عنوان
عدد مرات الاقتباسات
عدد مرات الاقتباسات
السنة
The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis‏
LR Nissen, DV Byrne, G Bertelsen, LH Skibsted‏
Meat Science 68 (3), 485-495, 2004‏
2912004
Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis‏
MG O'sullivan, DV Byrne, H Martens, LH Gidskehaug, HJ Andersen, ...‏
Meat science 65 (2), 909-918, 2003‏
2282003
Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat‏
DV Byrne, WLP Bredie, DS Mottram, M Martens‏
Meat Science 61 (2), 127-139, 2002‏
1782002
User-oriented innovation in the food sector: relevant streams of research and an agenda for future work‏
KG Grunert, BB Jensen, AM Sonne, K Brunsø, DV Byrne, C Clausen, ...‏
Trends in Food Science & Technology 19 (11), 590-602, 2008‏
1712008
The impact of sensory quality of pork on consumer preference‏
MD Aaslyng, M Oksama, EV Olsen, C Bejerholm, M Baltzer, G Andersen, ...‏
Meat Science 76 (1), 61-73, 2007‏
1622007
Consumer perceptions of pork in Denmark, Norway and Sweden‏
EA Bryhni, DV Byrne, M Rødbotten, C Claudi-Magnussen, H Agerhem, ...‏
Food Quality and Preference 13 (5), 257-266, 2002‏
1612002
The role of intrinsic and extrinsic sensory factors in sweetness perception of food and beverages: A review‏
QJ Wang, LA Mielby, JY Junge, AS Bertelsen, U Kidmose, C Spence, ...‏
Foods 8 (6), 211, 2019‏
1532019
Check-All-That-Apply (CATA) with semi-trained assessors: Sensory profiles closer to descriptive analysis or consumer elicited data?‏
N Alexi, E Nanou, O Lazo, L Guerrero, K Grigorakis, DV Byrne‏
Food Quality and Preference 64, 11-20, 2018‏
1122018
Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress‏
DV Byrne, WLP Bredie, LS Bak, G Bertelsen, H Martens, M Martens‏
Meat Science 59 (3), 229-249, 2001‏
1112001
A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose‏
MG O’sullivan, DV Byrne, MT Jensen, HJ Andersen, J Vestergaard‏
Meat Science 65 (3), 1125-1138, 2003‏
1102003
Sensory based quality control utilising an electronic nose and GC-MS analyses to predict end-product quality from raw materials‏
T Hansen, MA Petersen, DV Byrne‏
Meat science 69 (4), 621-634, 2005‏
1072005
Influence of chicory roots (Cichorium intybus L) on boar taint in entire male and female pigs‏
LL Hansen, H Mejer, SM Thamsborg, DV Byrne, A Roepstorff, ...‏
Animal Science 82 (3), 359-368, 2006‏
1062006
Consumer concepts in new product development of local foods: Traditional versus novel honeys‏
S Stolzenbach, WLP Bredie, DV Byrne‏
Food Research International 52 (1), 144-152, 2013‏
1052013
Warmed-over flavour in porcine meat—a combined spectroscopic, sensory and chemometric study‏
J Brøndum, DV Byrne, LS Bak, G Bertelsen, SB Engelsen‏
Meat science 54 (1), 83-95, 2000‏
1042000
Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia‏
EA Bryhni, DV Byrne, M Rødbotten, S Møller, C Claudi-Magnussen, ...‏
Meat science 65 (2), 737-748, 2003‏
1032003
Impact of product information and repeated exposure on consumer liking, sensory perception and concept associations of local apple juice‏
S Stolzenbach, WLP Bredie, RHB Christensen, DV Byrne‏
Food Research International 52 (1), 91-98, 2013‏
982013
Development of a sensory vocabulary for warmed‐over flavor: Part I. In porcine meat‏
DV Byrne, LS Bak, WLP Bredie, C BERTELSEN, M Martens‏
Journal of Sensory Studies 14 (1), 47-65, 1999‏
921999
Sensory panel consistency during development of a vocabulary for warmed-over flavour‏
DV Byrne, MG O’sullivan, GB Dijksterhuis, WLP Bredie, M Martens‏
Food Quality and preference 12 (3), 171-187, 2001‏
752001
Sensory perception and understanding of food uniqueness: From the traditional to the novel‏
S Favalli, T Skov, DV Byrne‏
Food research international 50 (1), 176-188, 2013‏
742013
Effect of feeding fermentable fibre-rich feedstuffs on meat quality with emphasis on chemical and sensory boar taint in entire male and female pigs‏
LL Hansen, S Stolzenbach, JA Jensen, P Henckel, J Hansen-Møller, ...‏
Meat Science 80 (4), 1165-1173, 2008‏
692008
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مقالات 1–20