Aarhus University Seal

Barbara Vad Andersen

  1. 2022
  2. Published

    BÆREDYGTIG KØDPRODUKTION: FRA ØKOLOGISK MÆLKEPRODUKTION. / Therkildsen, Margrethe; Andersen, Barbara Vad; Chaaban, Nora et al.

    2022. Poster session presented at Food Festival, Aarhus.

    Research output: Contribution to conferencePosterCommunication

  3. Published

    GROBEAT: GRASS-FED ORGANIC BEEF FOR SUSTAINABLE EATING. / Therkildsen, Margrethe; Andersen, Barbara Vad; Chaaban, Nora et al.

    2022. Poster session presented at Food Festival, Aarhus.

    Research output: Contribution to conferencePosterCommunication

  4. Published

    Is Stress Taking the Pleasure Out of Food?—A Characterization of the Food Pleasure Profiles, Appetite, and Eating Behaviors of People with Chronic Stress. / Hyldelund, Nikoline Bach; Frederiksen, Chanette; Byrne, Derek V. et al.

    In: Foods, Vol. 11, No. 13, 1980, 04.07.2022.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  5. Published

    Why Being ‘Stressed’ Is ‘Desserts’ in Reverse—The Effect of Acute Psychosocial Stress on Food Pleasure and Food Choice. / Hyldelund, Nikoline Bach; Dalgaard, Vita Ligaya Ponce; Byrne, Derek V. et al.

    In: Foods, Vol. 11, No. 12, 1756, 15.06.2022.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  6. Published

    Food pleasure across nations : A comparison of the drivers between Chinese and Danish populations. / Hyldelund, Nikoline Bach; Byrne, Derek V.; Chan, Raymond C K et al.

    In: Food Quality and Preference, Vol. 97, 104493, 04.2022.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  7. Published

    Food Pleasure Profiles—An Exploratory Case Study of the Relation between Drivers of Food Pleasure and Lifestyle and Personality Traits in a Danish Consumer Segment. / Hyldelund, Nikoline Bach; Byrne, Derek V.; Andersen, Barbara Vad.

    In: Foods, Vol. 11, No. 5, 718, 02.2022.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  8. 2021
  9. Published

    Sensory specific desires. The role of sensory taste exposure in desire for food with a similar or different taste profile. / Chaaban, Nora; Andersen, Barbara Vad.

    In: Foods, Vol. 10, No. 12, 3005, 12.2021.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  10. Published

    A conceptual framework for multi-dimensional measurements of food related pleasure—the food pleasure scale. / Andersen, Barbara Vad; Chan, Raymond C.K.; Byrne, Derek Victor.

    In: Foods, Vol. 10, No. 9, 2044, 09.2021.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  11. Published

    Food Pleasure across Nations : A comparison of the drivers of food-related pleasure between Chinese and Danish populations. / Hyldelund, Nikoline Bach; Byrne, Derek V.; Chan, Raymond C K et al.

    2021. Poster session presented at Pangborn 2021, Nantes, France.

    Research output: Contribution to conferencePosterCommunication

  12. Published

    A detailed characterisation of appetite, sensory perceptional, and eating-behavioural effects of COVID-19 : Self-reports from the acute and post-acute phase of disease. / Chaaban, Nora; Høier, Alexander Teymour Zadeh Baboli; Andersen, Barbara Vad.

    In: Foods, Vol. 10, No. 4, 892, 04.2021.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  13. Published

    Sensory Specific Desires Affect and are Affected by Actual Snack Choice. / Duerlund, Mette; Byrne, Derek V.; Andersen, Barbara Vad.

    In: Journal of Food and Nutritional Health, Vol. 2, No. 1, 16.02.2021, p. 1-7.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  14. Published

    Possibilities for Maintaining Appetite in Recovering COVID-19 Patients. / Høier, Alexander Teymour Zadeh Baboli; Chaaban, Nora; Andersen, Barbara Vad.

    In: Foods, Vol. 10, No. 2, 464, 02.2021.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  15. Published

    Food Pleasure Profiles - A case study of healthy Danish consumers. / Hyldelund, Nikoline Bach; Byrne, Derek V.; Andersen, Barbara Vad.

    2021. Poster session presented at Pangborn 2021, Nantes, France.

    Research output: Contribution to conferencePosterCommunication

  16. Published

    Food Pleasure Profiles – A Case Study of Healthy Danish Consumers. / Hyldelund, Nikoline Bach; Byrne, Derek V.; Andersen, Barbara Vad.

    2021.

    Research output: Contribution to conferenceConference abstract for conferenceCommunication

  17. 2020
  18. Published

    OmniSam, The omnibus satiety metric: Understanding and predicting Satiety by integration of Sensory, Hormonal and Neural data. / Andersen, Barbara Vad; Hulme, O.; Svane, M. S. et al.

    2020. Abstract from EUROSENSE 2020: 9th European Conference on Sensory and Consumer Research.

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

  19. Published

    Optimisation of Questions to Measure Self-reported Appetite. / Andersen, Barbara Vad; Bentsen, A.; Byrne, Derek V.

    2020. Abstract from EUROSENSE 2020: 9th European Conference on Sensory and Consumer Research.

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

  20. Published

    Possibilities for boosting appetite in patients recovering from Covid-19. / Høier, Alexander Teymour Zadeh B; Chaaban, Nora; Andersen, Barbara Vad.

    2020. Abstract from EUROSENSE 2020: 9th European Conference on Sensory and Consumer Research.

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

  21. Published

    Quantitative and Qualitative Aspects of Pleasure Derived from Food : A Case Study on a Healthy Danish Population. / Hyldelund, Nikoline Bach; Andersen, Barbara Vad.

    2020. Poster session presented at EUROSENSE 2020: 9th European Conference on Sensory and Consumer Research.

    Research output: Contribution to conferencePosterResearch

  22. Published

    The Food Pleasure Scale: The introduction and development of a scale to measure food related pleasure. / Andersen, Barbara Vad; Chan, R.; Byrne, Derek V.

    2020. Abstract from EUROSENSE 2020: 9th European Conference on Sensory and Consumer Research.

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

  23. Published

    The effect of Covid-19 infection on sensory perception, food-related pleasure and appetite in Covid-19 patients. / Chaaban, Nora; Høier, Alexander Teymour Zadeh B; Andersen, Barbara Vad.

    2020. Abstract from EUROSENSE 2020: 9th European Conference on Sensory and Consumer Research.

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

  24. Published

    The food pleasure scale: a preliminary test of quality, reliability and validity of the food pleasure scale questionnaire as a measurement tool of (an)hedonia. / Hyldelund, Nikoline Bach; Peng-Li, Danni; Byrne, Derek V. et al.

    2020. Abstract from EUROSENSE 2020: 9th European Conference on Sensory and Consumer Research.

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

  25. Published

    The relationship between Sensory-Specific-Satiety and Sensory-Specific-Desires for understanding intake behaviour. / Chaaban, Nora; Høier, Alexander Teymour Zadeh B; Byrne, Derek V. et al.

    2020. Abstract from EUROSENSE 2020: 9th European Conference on Sensory and Consumer Research.

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

  26. Published

    Transfer effects of sensory specific desires due to real snack choice. / Duerlund, Mette; Andersen, Barbara Vad; Byrne, Derek V.

    2020. Abstract from EUROSENSE 2020: 9th European Conference on Sensory and Consumer Research.

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

  27. Published

    Post-Ingestive Sensations Driving Post-Ingestive Food Pleasure : A Cross-Cultural Consumer Study Comparing Denmark and China. / Duerlund, Mette; Andersen, Barbara Vad; Wang, Kui et al.

    In: Foods, Vol. 9, No. 5, 617, 05.2020.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  28. Published

    Subjective Sensations related to Food as Determinants of Snack Choice. / Duerlund, Mette; Andersen, Barbara Vad; Alexi, Niki et al.

    In: Foods, Vol. 9, No. 3, 336, 03.2020.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  29. 2019
  30. Published

    Cross-Cultural Variation in Drivers of Self-Reported Food Reward in Denmark and China. / Duerlund, Mette; Andersen, Barbara Vad; Byrne, Derek V.

    2019. Poster session presented at Pangborn 2019: 13th Sensory science symposium, Edinburgh, United Kingdom.

    Research output: Contribution to conferencePosterResearch

  31. Published

    A Multidisciplinary Approach: From the senses to multimodal experiences and eating behavior. / Byrne, Derek V.; Mielby, Line Ahm; Andersen, Barbara Vad et al.

    2 p. 2019Handout.

    Research output: Other contributionCommunication

  32. Published

    An innovative approach for measuring satiety -for application in research, industries and clinical practice. / Andersen, Barbara Vad.

    2019. Abstract from Euro Global Conference on Food Science And Nutrition, Paris, France.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  33. Published

    Anbefalinger om tilskud af D-vitamin og calcium : - Viden, accept og efterlevelse blandt de 55+ årige. / Frantzen, Claus; Videbæk, Pernille Nørgaard; Andersen, Barbara Vad et al.

    Tjele : DCA - Nationalt center for fødevarer og jordbrug, 2019. 95 p. (DCA rapport; No. 157).

    Research output: Book/anthology/dissertation/reportReportCommissionedpeer-review

  34. Published

    Consumer reflections on post-ingestive sensations. A qualitative approach by means of focus group interviews. / Duerlund, Mette; Andersen, Barbara Vad; Grønbeck, Marlene Schou et al.

    In: Appetite, Vol. 142, 104350, 2019.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  35. Published

    Dynamic Changes in Post-Ingestive Sensations after Consumption of a Breakfast Meal High in Protein or Carbohydrate. / Duerlund, Mette; Andersen, Barbara Vad; Byrne, Derek V.

    In: Foods, Vol. 8, No. 9, 413, 2019.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  36. Published

    The importance of liking of appearance, -odour, -taste and -texture in the evaluation of overall liking. A comparison with the evaluation of sensory satisfaction. / Andersen, Barbara Vad; Brockhoff, Per; Hyldig, Grethe.

    In: Food Quality and Preference, Vol. 71, 2019, p. 228-232.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  37. Published

    What are hunger, appetite and satiety? / Andersen, Barbara Vad; Byrne, Derek V.

    2019. Abstract from Pangborn 2019: 13th Sensory science symposium, Edinburgh, United Kingdom.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  38. 2018
  39. Published

    Beyond feeling full-a detailed characterisation of the appetite reducing effects of protein compared to carbohydrate. / Andersen, Barbara Vad; Hulme, Oliver James; Byrne, Derek V.

    2018. Abstract from EUROSENSE 2018 - A sense of taste, Verona, Italy.

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

  40. Published

    How does food make you feel? Exploring sensations after food intake: a qualitative approach with lean and overweight respondents. / Duerlund, Mette; Andersen, Barbara Vad; Byrne, Derek V.

    2018. Abstract from EUROSENSE 2018 - A sense of taste, Verona, Italy.

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

  41. Published

    The color of container influences expected satiety - a potential for impact in healthy eating behaviour. / Andersen, Barbara Vad; Mielby, Line Ahm; Byrne, Derek V.

    2018. Abstract from EUROSENSE 2018 - A sense of taste, Verona, Italy.

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

  42. Published

    The color of container influences expected satiation : – a potential for impact in healthy eating behavior. / Andersen, Barbara Vad; Mielby, Line Ahm; Byrne, Derek V.

    2018. Poster session presented at EUROSENSE 2018 - A sense of taste, Verona, Italy.

    Research output: Contribution to conferencePosterResearch

  43. Published

    Yoghurt farvet med frugtkoncentrater. / Jensen, Martin; Vagiri, Michael Rajeev; Roca, Elisabeth K. et al.

    2018. Poster session presented at Food Festival 2018, Aarhus, Denmark.

    Research output: Contribution to conferencePosterCommunication

  44. Published

    Betydning af børns aktive involvering i tilblivelse af frokostmåltidet i daginstitutioner for børns spiseadfærd : - mad tilberedt lokalt i daginstitutionen. / Frantzen, Claus; Kidmose, Ulla; Byrne, Derek V. et al.

    2018. Poster session presented at Rammer om det gode måltid i daginstitutionen, København, Denmark.

    Research output: Contribution to conferencePosterResearch

  45. Published

    Betydning af børns aktive involvering i tilblivelse af frokostmåltidet i daginstitutioner for børns spiseadfærd : - madpakker forberedt hjemmefra. / Frantzen, Claus; Kidmose, Ulla; Byrne, Derek V. et al.

    2018. Poster session presented at Rammer om det gode måltid i daginstitutionen, København, Denmark.

    Research output: Contribution to conferencePosterResearch

  46. Published

    Måling af spiseadfærd i dagtilbud - Betydning af børns aktive involvering i tilblivelse af frokostmåltidet i daginstitutioner for børns spiseadfærd. / Frantzen, Claus; Kidmose, Ulla; Byrne, Derek V. et al.

    DCA - Nationalt Center for Fødevarer og Jordbrug, 2018. 75 p. (DCA rapport; No. 126).

    Research output: Book/anthology/dissertation/reportReportCommissioned

  47. Published

    Rammer for mad og måltider i skolen : Et interventionsstudie af skolemad og måltidsrammer som betydningselement for elevers læringsforudsætninger, sundhed og trivsel. / Stovgaard, Mikkel; Thorborg, Mathias Merrild Roerup; Kragelund, Kamilla Hall et al.

    DCA - Nationalt Center for Fødevarer og Jordbrug, 2018. 102 p. (DCA rapport; No. 137).

    Research output: Book/anthology/dissertation/reportReportCommissionedpeer-review

  48. Published

    Yoghurt farvet med frugtkoncentrater. / Jensen, Martin; Vagiri, Michael Rajeev; Roca, Elisabeth K. et al.

    In: Gartner Tidende, No. 10, 2018, p. 22-23.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleCommunication

  49. 2017
  50. Published

    Skaber nye livssituationer en ændring i måltidsvaner og et anderledes behov for information om sund kost. / Bundgaard, Lise; Grønbeck, Marlene Schou; Hansen, Gitte Lundberg et al.

    2017. 88 p.

    Research output: Book/anthology/dissertation/reportReportCommissioned

  51. Published

    Cayenne pepper in a meal : Effect of oral heat on feelings of appetite, sensory specific desires and well-being. / Andersen, B. V.; Byrne, D. V.; Bredie, W. L.P. et al.

    In: Food Quality and Preference, Vol. 60, 01.09.2017, p. 1-8.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  52. Published

    Comparison of Rate-All-That-Apply (RATA) with semi-trained and trained panellists with descriptive analysis (DA). / Alexi, Niki; Lazo, O.; Guerrero, L. et al.

    2017. Poster session presented at Pangborn 2017: 12th Pangborn Sensory Science Symposium , Providence, United States.

    Research output: Contribution to conferencePosterResearch

  53. Published

    Towards greater vegetable consumption: The influence of tableware color. / Andersen, Barbara Vad; Mielby, Line Ahm; Kidmose, Ulla et al.

    2017. Poster session presented at Pangborn 2017: 12th Pangborn Sensory Science Symposium , Providence, United States.

    Research output: Contribution to conferencePosterResearchpeer-review

  54. Published

    Comparison of Rate-All-That-Apply (RATA) with semi-trained and trained panellists with descriptive analysis (DA). / Alexi, Niki; Lazo, O.; Guerrero, L. et al.

    2017. Abstract from Pangborn 2017: 12th Pangborn Sensory Science Symposium , Providence, United States.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  55. Published

    Everything but the food for promotion of healthy eating. / Andersen, Barbara Vad.

    2017. Abstract from Pangborn 2017: 12th Pangborn Sensory Science Symposium , Providence, United States.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  56. Published

    Sensory descriptive analysis – the best microscope image analysis tool there is? / Mielby, Line Ahm; Hammershøj, Marianne; Mackie, A. et al.

    2017. Abstract from Pangborn 2017: 12th Pangborn Sensory Science Symposium , Providence, United States.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  57. Published

    The color of container influences expected satiety. / Andersen, Barbara Vad; Mielby, Line Ahm; Byrne, Derek V.

    2017. Abstract from Pangborn 2017: 12th Pangborn Sensory Science Symposium , Providence, United States.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  58. Published

    Towards greater vegetable consumption: The influence of tableware color. / Andersen, Barbara Vad; Mielby, Line Ahm; Kidmose, Ulla et al.

    2017. Abstract from Pangborn 2017: 12th Pangborn Sensory Science Symposium , Providence, United States.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  59. Published

    Rammer for mad og måltider i skolen : en systematisk forskningskortlægning. / Stovgaard, Mikkel; Thorborg, Mathias Merrild; Bjerge, Helle Huus et al.

    København : Aarhus Universitet - DCA - Nationalt Center for Fødevarer og Jordbrug, 2017. 95 p. (DCA rapport; No. 101).

    Research output: Book/anthology/dissertation/reportReportResearchpeer-review

  60. Published

    Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, DL-starter culture, chymosin type and cheese ripening. / Akkerman, Marije; Søndergaard Kristensen, Lise ; Jespersen, Lene et al.

    In: International Dairy Journal, Vol. 70, 07.2017, p. 34-45.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  61. Published

    An new integrated Brain, Blood and Behavioral approach for managing and measuring satiety. / Andersen, Barbara Vad; Siebner, Hartwig Roman; Hulme, O. et al.

    2017. Poster session presented at 35th Symposium on diabetes and nutrition, Skagen, Denmark.

    Research output: Contribution to conferencePosterResearch

  62. Published

    An new integrated Brain, Blood and Behavioral approach for managing and measuring satiety. / Andersen, Barbara Vad; Siebner, Hartwig Roman; Hulme, O. et al.

    2017. Abstract from 35th Symposium on diabetes and nutrition, Skagen, Denmark.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  63. Published

    Integration of the sensory experience and post-ingestive measures for understanding food satisfaction. A case study on sucrose replacement by Stevia rebaudiana and addition of beta glucan in fruit drinks. / Andersen, Barbara Vad; Mielby, Line Ahm; Viemose, Ida et al.

    In: Food Quality and Preference, Vol. 58, 06.2017, p. 76-84.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  64. Published

    The Omnibus Satiety Metric: An Integrated Brain, Blood and Behavioral Method for Measuring Satiety. / Andersen, Barbara Vad; Hulme, O.; Siebner, Hartwig Roman et al.

    2017. Abstract from Trends in excellent and interdisciplinary lifestyle, obesity and metabolic research, København, Denmark.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  65. Published

    Meninger om mad og måltider blandt ældre i eget hjem : En kvantitativ undersøgelse af ældres måltider, sociale rammer, funktionsevne og livskvalitet. / Bjerge, Helle Huus; Hansen, Gitte Lundberg; Andersen, Barbara Vad et al.

    DCA - Nationalt Center for Fødevarer og Jordbrug, 2017. 117 p. (DCA rapport).

    Research output: Book/anthology/dissertation/reportReportCommissioned

  66. Published

    Food-related satisfaction among the elderly : Determinants and variations across segments. / Grønhøj, Alice; Hansen, Gitte Lundberg; Bjerge, Helle Huus et al.

    2017. Poster session presented at Pangborn 2017: 12th Pangborn Sensory Science Symposium , Providence, United States.

    Research output: Contribution to conferencePosterResearchpeer-review

  67. 2016
  68. Published

    Fødevarer og sund aldring i et livsperspektiv : En forskningsstrategi. / Andersen, Barbara Vad; Kidmose, Ulla; Byrne, Derek V.

    DCA - Nationalt Center for Fødevarer og Jordbrug, 2016. 24 p. (DCA rapport).

    Research output: Book/anthology/dissertation/reportReportCommissioned

  69. Published

    Elderly and stakeholder view on the effect of approved food service on quality of life, including eating enjoyment and functional capacity. / Bjerge, Helle Huus; Kolle, Susanne; Kidmose, Ulla et al.

    2016. Abstract from EUROSENSE 2016 - Seventh European Confernece on Sensory and Consumer Research, Dijon, France.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  70. Published

    Reduce salt content in yellow cheese without compromising consumers’ acceptance -an approach and results from a mere exposure study. / Andersen, Barbara Vad; Kidmose, Ulla; Mielby, Line Ahm et al.

    2016. Poster session presented at EUROSENSE 2016 - Seventh European Confernece on Sensory and Consumer Research, Dijon, France.

    Research output: Contribution to conferencePosterResearch

  71. Published

    Reduce salt content in yellow cheese without compromising consumers’ acceptance -an approach and results from a mere exposure study. / Andersen, Barbara Vad; Kidmose, Ulla; Mielby, Line Ahm et al.

    2016. Abstract from EUROSENSE 2016 - Seventh European Confernece on Sensory and Consumer Research, Dijon, France.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  72. Published

    Salt content in semi-hard cheese –the effect of salt reduction on sensory properties and consumer acceptance. / Kidmose, Ulla; Andersen, Barbara Vad; Mielby, Line Ahm et al.

    2016. Poster session presented at EUROSENSE 2016 - Seventh European Confernece on Sensory and Consumer Research, Dijon, France.

    Research output: Contribution to conferencePosterResearch

  73. Published

    Salt content in yellow cheese –the effect of salt reduction on sensory properties and consumer acceptance. / Kidmose, Ulla; Andersen, Barbara Vad; Mielby, Line Ahm et al.

    2016. Abstract from EUROSENSE 2016 - Seventh European Confernece on Sensory and Consumer Research, Dijon, France.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  74. Published

    Changes in sensory characteristics and their relation with consumers' liking, wanting and sensory satisfaction: Using dietary fibre and lime flavour in Stevia rebaudiana sweetened fruit beverages. / Mielby, Line Holler; Andersen, Barbara Vad; Jensen, Sidsel et al.

    In: Food Research International, Vol. 82, 04.2016, p. 14-21.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  75. Published

    Salt content in yellow cheese as result of brining and the effect on salt distribution and textural properties during cheese ripening. / Hammershøj, Marianne; Akkerman, Marije; Løkke, Mette Marie et al.

    2016. Poster session presented at IDF Parallel Symposia, Dublin, Ireland.

    Research output: Contribution to conferencePosterResearch

  76. Published

    Effects of type of trigeminal stimulation on sensory specific desires. / Andersen, Barbara Vad; Grønbeck, Marlene Schou; Eggers, Nina et al.

    2016. Poster session presented at EUROSENSE 2016 - Seventh European Confernece on Sensory and Consumer Research, Dijon, France.

    Research output: Contribution to conferencePosterResearch

  77. Published

    Effects of type of trigeminal stimulation on sensory specific desires. / Andersen, Barbara Vad; Grønbeck, Marlene Schou; Eggers, Nina et al.

    2016. Abstract from EUROSENSE 2016 - Seventh European Confernece on Sensory and Consumer Research, Dijon, France.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  78. Published

    Effekten af visiteret ernæring, mad og måltider til ældre i eget hjem på livskvalitet, herunder spiseglæde og funktionsevne. / Bjerge, Helle Huus; Kolle, Susanne; Kidmose, Ulla et al.

    DCA - Nationalt Center for Fødevarer og Jordbrug, 2016. 50 p. (DCA rapport; No. 075).

    Research output: Book/anthology/dissertation/reportReportCommissioned

  79. Published

    Elderly and stakeholder view on the effect of approved food service on quality of life, including eating enjoyment and functional capacity. / Bjerge, Helle Huus; Kolle, Susanne; Kidmose, Ulla et al.

    2016. Poster session presented at EUROSENSE 2016 - Seventh European Confernece on Sensory and Consumer Research, Dijon, France.

    Research output: Contribution to conferencePosterResearch

  80. Published

    Salt content in yellow cheese as result of brining and the effect on salt distribution and textural properties during cheese ripening. / Hammershøj, Marianne; Akkerman, Marije; Løkke, Mette Marie et al.

    IDF Parallel Symposia - Programme & Abstracts: Dairy Products Concentration & Drying - Cheese Science & Technology. 2016. p. 117-117.

    Research output: Contribution to book/anthology/report/proceedingConference abstract in proceedingsResearch

  81. 2015
  82. Published

    Effects of trigeminal stimulation on satiation and satiety. / Andersen, Barbara Vad; Byrne, Derek V.; Bredie, Wender L P et al.

    2015. Abstract from Pangborn 2015: "11th Pangborn Sensory Science Symposium", Gothenburg, Sweden.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  83. Published

    Effects of trigeminal stimulation on satiation and satiety. / Andersen, Barbara Vad; Byrne, Derek V.; Bredie, W.L.P. et al.

    2015. Poster session presented at Pangborn 2015: "11th Pangborn Sensory Science Symposium", Gothenburg, Sweden.

    Research output: Contribution to conferencePosterResearch

  84. Published

    Location and social context does matter when conducting consumer studies. / Andersen, Barbara Vad; Kraggerud, H.; Brockhoff, P.B. et al.

    2015. Poster session presented at Pangborn 2015: "11th Pangborn Sensory Science Symposium", Gothenburg, Sweden.

    Research output: Contribution to conferencePosterResearch

  85. Published

    Location and social context does matter when conducting consumer studies! / Andersen, Barbara Vad; Kraggerud, Hilde; Bruun Brockhoff, Per et al.

    2015.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  86. Published

    Objectivity versus subjectivity of Ultra Flash Profiling when combined with Projective Mapping using a trained panel. / Grønbeck, Marlene Schou; Andersen, Barbara Vad; Mielby, Line Holler et al.

    2015. Poster session presented at Pangborn 2015: "11th Pangborn Sensory Science Symposium", Gothenburg, Sweden.

    Research output: Contribution to conferencePosterResearch

  87. Published

    Objectivity versus subjectivity of Ultra Flash Profiling when combined with Projective Mapping using a trained panel. / Grønbeck, Marlene Schou; Andersen, Barbara Vad; Mielby, Line Ahm et al.

    2015. Abstract from Pangborn 2015: "11th Pangborn Sensory Science Symposium", Gothenburg, Sweden.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  88. Published

    Optimisation of Projective Mapping by the use of a panel generated attribute list. / Grønbeck, Marlene Schou; Andersen, Barbara Vad; Mielby, Line Ahm et al.

    2015. Abstract from Pangborn 2015: "11th Pangborn Sensory Science Symposium", Gothenburg, Sweden.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  89. Published

    Optimisation of Projective Mapping by the use of a panel generated attribute list. / Grønbeck, Marlene Schou; Andersen, Barbara Vad; Mielby, Line Holler et al.

    2015. Poster session presented at Pangborn 2015: "11th Pangborn Sensory Science Symposium", Gothenburg, Sweden.

    Research output: Contribution to conferencePosterResearch

  90. Published

    The relationship between real choice, the satiating capacity and affective responses. / Mielby, Line Holler; Andersen, Barbara Vad; Eggers, Nina et al.

    2015. Poster session presented at Pangborn 2015: "11th Pangborn Sensory Science Symposium", Gothenburg, Sweden.

    Research output: Contribution to conferencePosterResearch

  91. Published

    The relationship between real choice, the satiating capacity and affective responses. / Mielby, Line Ahm; Andersen, Barbara Vad; Eggers, Nina et al.

    2015. Abstract from Pangborn 2015: "11th Pangborn Sensory Science Symposium", Gothenburg, Sweden.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  92. Published

    Which sensory perception is primarily considered, in consumers' hedonic evaluation of foods? / Andersen, Barbara Vad; Brockhoff, P.B.; Hyldig, G.

    2015. Poster session presented at Pangborn 2015: "11th Pangborn Sensory Science Symposium", Gothenburg, Sweden.

    Research output: Contribution to conferencePosterResearch

  93. Published

    Which sensory perception is primarily considered, in consumers’ hedonic evaluation of foods? / Andersen, Barbara Vad; Bruun Brockhoff, Per; Hyldig, Grethe.

    2015.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  94. Published

    Consumers' view on determinants to food satisfaction. A qualitative approach. / Andersen, Barbara Vad; Hyldig, Grethe.

    In: Appetite, Vol. 95, 25.06.2015, p. 9-16.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  95. Published

    Food satisfaction: Integrating feelings before, during and after intake. / Andersen, Barbara Vad; Hyldig, Grethe.

    In: Food Quality and Preference, Vol. 43, 2015, p. 126-134.

    Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review