School of Agricultural, Forest and Food Sciences HAFL > Consumer-focused Food Production > Innovation Management and Sensory Evaluation

Up a level
Export as [feed] Atom [feed] RSS 1.0 [feed] RSS 2.0
Group by: Date | Name | Item Type | Refereed | No Grouping
Jump to: 2021
Number of items at this level: 3.


Götze, Franziska; Bourcet, Charlotte; Harms, Eugenia (8 September 2021). Better taste, less waste? Food acceptance, intake and plate waste measurement in Swiss school canteens In: 20th Roundtable on Sustainable Consumption and Production (ERSCP 2021). Graz, Austria. September 8 – 10, 2021.

Julius, Nina; Amann, Jeannine; Cezanne, Marie-Louise; Deneulin, Pascale; Guggenbühl, Barbara; Harms, Eugenia; Käser-Käserman, Fanny; Käser, Walter; Nuessli-Guth, Jeanette; Bongartz, Anette (12 August 2021). Age-related associations of selected odours - what differences exist between language regions and different age-groups in Switzerland? sub study of the international study: smells like teen spirit II In: Pangborn 2021 : 14th Pangborn Sensory Science Symposium : Sustainable Sensory Science. Online. August 9-12, 2021.

Kistler, Tobias; Pridal, Angela; Bourcet, Charlotte; Denkel, Christoph (2021). Modulation of sweetness perception in confectionary applications Food Quality and Preference, 88, p. 104087. Elsevier 10.1016/j.foodqual.2020.104087

This list was generated on Thu Jan 27 03:39:40 2022 CET.
Provide Feedback