Garmt Dijksterhuis
Garmt Dijksterhuis
Wageningen University and Research; Food and Biobased Research
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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
The interpretation of generalized procrustes analysis and allied methods
GB Dijksterhuis, JC Gower
Food quality and preference 3 (2), 67-87, 1991
Dynamic methods of sensory analysis
GB Dijksterhuis, JR Piggott
Trends in Food Science & Technology 11 (8), 284-290, 2000
Sensory perception of fat in milk
MB Frøst, G Dijksterhuis, M Martens
Food Quality and Preference 12 (5-7), 327-336, 2001
Multivariate data analysis in sensory and consumer science
GB Dijksterhuis
John Wiley & Sons, 2008
New product failure: Five potential sources discussed
G Dijksterhuis
Trends in food science & technology 50, 243-248, 2016
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
Smelly primes–when olfactory primes do or do not work
MAM Smeets, GB Dijksterhuis
Frontiers in psychology 5, 96, 2014
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
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
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
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
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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