Garmt Dijksterhuis
Garmt Dijksterhuis
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Cited by
Cited by
Procrustes problems
JC Gower, GB Dijksterhuis
OUP Oxford, 2004
From food structure to texture
C Wilkinson, GB Dijksterhuis, M Minekus
Trends in Food Science & Technology 11 (12), 442-450, 2000
Effect of background noise on food perception
AT Woods, E Poliakoff, DM Lloyd, J Kuenzel, R Hodson, H Gonda, ...
Food Quality and Preference 22 (1), 42-47, 2011
Dynamic methods of sensory analysis
GB Dijksterhuis, JR Piggott
Trends in Food Science & Technology 11 (8), 284-290, 2000
The interpretation of generalized procrustes analysis and allied methods
GB Dijksterhuis, JC Gower
Food quality and preference 3 (2), 67-87, 1991
Sensory perception of fat in milk
MB Frøst, G Dijksterhuis, M Martens
Food Quality and Preference 12 (5-7), 327-336, 2001
Smelly primes–when olfactory primes do or do not work
MAM Smeets, GB Dijksterhuis
Frontiers in psychology 5, 96, 2014
New product failure: Five potential sources discussed
G Dijksterhuis
Trends in food science & technology 50, 243-248, 2016
Perception of melting and flavor release of ice cream containing different types and contents of fat
L Hyvönen, M Linna, H Tuorila, G Dijksterhuis
Journal of Dairy Science 86 (4), 1130-1138, 2003
Multivariate data analysis in sensory and consumer science
GB Dijksterhuis
John Wiley & Sons, 2008
An international study on the importance of androstenone and skatole for boar taint: II. Sensory evaluation by trained panels in seven European countries
GB Dijksterhuis, B Engel, P Walstra, MF i Furnols, H Agerhem, K Fischer, ...
Meat science 54 (3), 261-269, 2000
Assessing panel consonance
G Dijksterhuis
Food Quality and Preference 6 (1), 7-14, 1995
An international study on the importance of androstenone and skatole for boar taint: IV. Simulation studies on consumer dissatisfaction with entire male pork and the effect of …
M Bonneau, P Walstra, C Claudi-Magnussen, AJ Kempster, E Tornberg, ...
Meat Science 54 (3), 285-295, 2000
Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings
MB Frøst, H Heymann, WLP Bredie, GB Dijksterhuis, M Martens
Food Quality and Preference 16 (4), 305-314, 2005
OVERALS: Nonlinear canonical correlation with k sets of variables
E Van der Burg, J De Leeuw, G Dijksterhuis
Computational Statistics & Data Analysis 18 (1), 141-163, 1994
Expected taste intensity affects response to sweet drinks in primary taste cortex
AT Woods, DM Lloyd, J Kuenzel, E Poliakoff, GB Dijksterhuis, A Thomas
Neuroreport 22 (8), 365-369, 2011
Procrustes analysis in sensory research
G Dijksterhuis
Data Handling in Science and Technology 16, 185-219, 1996
A new sensory vocabulary for crisp and crunchy dry model foods
G Dijksterhuis, H Luyten, R de Wijk, J Mojet
Food Quality and Preference 18 (1), 37-50, 2007
Texture and mouthfeel of semisolid foods: Commercial mayonnaises, dressings, custard desserts and warm sauces
H Weenen, LJ Van Gemert, JM Van Doorn, GB Dijksterhuis, RA De Wijk
Journal of Texture Studies 34 (2), 159-179, 2003
Training a sensory panel for TI: a case study
C Peyvieux, G Dijksterhuis
Food Quality and Preference 12 (1), 19-28, 2001
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