E-LIB Suche - Ergebnisse für: Bech, Anne C.

1

Oral size perception and texture preferences for particle‐c..:

Chow, Ching Yue ; Bech, Anne C. ; Olsen, Annemarie...
Journal of Texture Studies. 55 (2024) 4 - p. , 2024

Link: https://doi.org/10.1111/..

2

Food texture preferences in early childhood: Insights from ..:

Chow, Ching Yue ; Bech, Anne C. ; Sørensen, Helle..
Food Quality and Preference. 113 (2024) - p. 105063 , 2024

Link: https://doi.org/10.1016/..

3

Development of food texture preferences and perception in c..:

Chow, Ching Yue ; Bech, Anne C. ; Olsen, Annemarie...
Science Talks. 10 (2024) - p. 100324 , 2024

Link: https://doi.org/10.1016/..

4

Influence of changing dentition on food texture preferences..:

Chow, Ching Yue ; Bech, Anne C. ; Olsen, Annemarie...
Journal of Texture Studies. 55 (2024) 4 - p. , 2024

Link: https://doi.org/10.1111/..

5

A forced-choice pictographic method to measure food texture..:

Chow, Ching Yue ; Skouw, Sigrid ; Bech, Anne C....
Science Talks. 5 (2023) - p. 100152 , 2023

Link: https://doi.org/10.1016/..

6

A forced-choice pictographic method to measure food texture..:

Skouw, Sigrid ; Chow, Ching Yue ; Sørensen, Helle...
Food Quality and Preference. 105 (2023) - p. 104783 , 2023

Link: https://doi.org/10.1016/..

7

A review on children's oral texture perception and preferen..:

Chow, Ching Yue ; Skouw, Sigrid ; Bech, Anne C...
Critical Reviews in Food Science and Nutrition. 64 (2022) 12 - p. 3861-3879 , 2022

Link: https://doi.org/10.1080/..

8

Perception and liking of yogurts with different degrees of ..:

Liu, Jing ; Bech, Anne C. ; Stolzenbach Waehrens, Sandra.
Food Quality and Preference. 90 (2021) - p. 104158 , 2021

Link: https://doi.org/10.1016/..

9

Cross-cultural differences in lingual tactile acuity, taste..:

Cattaneo, Camilla ; Liu, Jing ; Bech, Anne C...
Food Quality and Preference. 80 (2020) - p. 103803 , 2020

Link: https://doi.org/10.1016/..

10

CONSUMER INVOLVEMENT AND EVALUATION OF GREEN PEAS1:

JUHL, HANS JØRN ; BECH, ANNE C. ; KRISTENSEN, KAI..
Journal of Sensory Studies. 13 (1998) 1 - p. 1-11 , 1998

Link: https://doi.org/10.1111/..

11

Quality guidance and quality formation:

Poulsen, Carsten Stig ; Juhl, Hans Jørn ; Kristensen, Kai..
Food Quality and Preference. 7 (1996) 2 - p. 127-135 , 1996

Link: https://doi.org/10.1016/..

12

Consumer choice of omega-3 rich products:

Scholderer, Joachim ; Bech, Anne C ; Christensen, Line...
Scholderer , J , Bech , A C , Christensen , L , Czienskowski , U , Graverholt , J-P , Hagemann , K S , Hvilsted , L , Krutulyte , R & Sørensen , B T 2007 , ' Consumer choice of omega-3 rich products ' , Paper presented at Healthy Eating - Strategies for Behaviour Change and Market Growth: 5th International MAPP Workshop on Consumer Behaviour and Food Marketing , Middelfart , Denmark , 08/05/2007 - 09/05/2007 .. , 2007

Link: https://pure.au.dk/porta..

13

Sensorisk analyse i relation til markedsorientret produktud..:

Bech, Anne C ; Juhl, Hans Jørn ; Kristensen, Kai.
Bech , A C , Juhl , H J , Kristensen , K & Poulsen , C S 1995 ' Sensorisk analyse i relation til markedsorientret produktudvikling af fødevarer ' .. , 1995

Link: https://pure.au.dk/porta..

14

QFood - Optimal design of food products:

Bech, Anne C ; Engelund, Erling ; Juhl, Hans Jørn..
Bech , A C , Engelund , E , Juhl , H J , Kristensen , K & Poulsen , C S 1994 ' QFood - Optimal design of food products ' .. , 1994

Link: https://pure.au.dk/porta..

15

Produktudvikling af fødevarer med Quality Function Deployme..:

C. Bech, Anne
https://tidsskrift.dk/ledelseogerhvervsoekonomi/article/view/35507/36463. , 1998

Link: https://tidsskrift.dk/le..