2020

  • The impact of ventilation during postharvest ripening on the development of flavour compounds and sensory quality of mangoes (Mangifera indica L.) cv. Kent
    Authors: T. B. Lehner, B. Siegmund
    Food Chemistry, 2020, 320, 126608, DOI: 10.1016/j.foodchem.2020.126608.

 

  • Structure-dependent effects of sweet and sweet taste affecting compounds on their sensorial properties
    Authors: Karl, C.M.; Wendelin, M.; Lutsch, D.; Schleining, G.; Dürrschmid, K.; Ley, J.P.; Krammer, G.E.
    Food Chemistry: X; Volume 7, 30 September 2020, 100100; https://doi.org/10.1016/j.fochx.2020.100100.

 

  • Zungenbekenntnisse: Warum der Wein im Urlaub besser schmeckt und andere Fakten und Wunder aus der Welt der Sinne
    Author: Klaus Dürrschmid
    Brandstätter Verlag, Wien 2020, ISBN: 3710602807

 

  • Textural Characteristics of German Foods. The German Würstchen.
    Authors: Norbert Raak, Klaus Dürrschmid, Harald Rohm
    In: Katsuyoshi Nishinari, Textural Characteristics of World Foods, 335-351; John Wiley & Sons Ltd., 2020; ISBN 978-1-119-43079-7

 

  • Structure of presented stimuli influences gazing behavior and choice
    Authors: Gere, A; Danner, L; Durrschmid, K; Kokai, Z; Sipos, L; Huzsvai, L; Kovacs, S
    FOOD QUAL PREFER. 2020; 83

 

  • Long-term effects of a sensory education in Austrian school children aged 11 – 14 (Poster)
    Authors: M. WAHL, D. MAJCHRZAK

 

  • Exploring dynamics of sensory attributes and emotions during consumption of chocolate containing maltitol applying TDS and TDE methods (Poster)
    Authors: A.Wind, R. Januszewska, N.Stöphasius, D. Majchrzak

 

  • Comparison of the olfactory perception of vegetarians, vegans and omnivores (Poster)
    Authors: D. Majchrzak, K. Fatuly

 

  • The effect of tobacco- and electronic cigarettes use on the olfactory function in humans
    Authors: Dorota Majchrzak, Maria-Christin Ezzo, Maryam Kiumarsi
    https://doi.org/10.1016/j.foodqual.2020.103995

 

  • The Use of Added Salt and Sugar in the Diet of Polish and Austrian Toddlers. Associated Factors and Dietary Patterns, Feeding and Maternal Practices
    Authors: Daria Masztalerz-Kozubek, Monika A. Zielinska, Petra Rust, Dorota Majchrzak and Jadwiga Hamulka
    Int. J. Environ. Res. Public Health 2020, 17, 5025; doi:10.3390/ijerph17145025

 

  • Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part 1: Rheological, thermal, structural and external preference mapping
    Authors: Maryam Kiumarsi, Dorota Majchrzak, Samira Yeganehzad, Henry Jäger, Mahdiyar Shahbazi
    https://doi.org/10.1016/j.foodhyd.2020.105698

 

  • Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part II: Proton mobility, topological, tribological and dynamic sensory properties
    Authors: Maryam Kiumarsi, Dorota Majchrzak, Henry Jäger, Jian Song, Oliver Lieleg, Mahdiyar Shahbazi
    https://doi.org/10.1016/j.foodhyd.2020.106144