Literatur

Auswahl an Büchern, Zeitschriften und Internet-Links zum Thema Sensorik.

Auf dieser Seite finden Sie eine Übersicht interessanter Literaur zum Thema Sensorik. Diese Liste erhebt keinen Anspruch auf Vollständigkeit. Sofern Sie diese Liste ergänzen und uns weitere Bücher empfehlen wollen, freuen wir uns auf Ihre mail an info@dgsens.de.

1. Bücher

  • Backhaus, Klaus, Erichson, Bernd, Plinke, Wulff, & Weiber, Rolf (Eds.). (2006). Multivariate Analysemethoden. Eine anwendungsorientierte Einführung. Eine Anwendungsorientierte Einführung (11. ed.). Berlin, Heidelberg: Springer. 
  • Bell, Graham A., & Watson, Annesley J. (Eds.). (1999). Tastes and Aromas: The Chemical Senses in Science and Industry Oxford: Blackwell Press. 
  • Bi, Jian (Ed.). (2006). Sensory Discrimination Tests and Measurements: Statistical Principles, Procedures and Tables. Ames, Iowa: USA Blackwell Press. 
  • Bourne, Malcom (Ed.). (2002). Food Texture and Viscosity: Concept and Measurement. London, San Diego: Academic Press. 
  • Bower, John A. (Ed.). (2009). Statistical Methods for Food Science: Wiley-Blackwell. 
  • Bredie, Wender L. P. , & Petersen, Mikael Agerlin (Eds.). (2006). Flavour Science. Recent Advances and Trends (1. ed.). Amsterdam, Oxford: Elsevier. 
  • Burdach, Konrad J. (Ed.). (1991). Geschmack und Geruch: Gustatorische, olfaktorische und trigeminale Wahrnehmung Bern, Stuttgart, Toronto: Hans Huber. 
  • Busch-Stockfisch, Mechthild (Ed.). (2009). Praxishandbuch Sensorik in der Produktentwicklung und Qualitätssicherung (Loseblattwerk). Hamburg: Behr's Verlag. 
  • Carpenter, Roland P., Lyon, David H. , & Hasdell, Terry A. (Eds.). (2000). Guidelines for Sensory Analysis in Food Product Development and Quality Control (2. ed.). Gaithersburg: Aspen. 
  • Chambers, Edgar IV, & Baker Wolf, Mona (Eds.). (1996). Sensory Testing Methods (2 ed.). Philadelphia: American Society for Testing & Materials. 
  • Civille, Gail Vance, & Lyon, Brenda G. (Eds.). (1996). Aroma and Flavor Lexicon for Sensory Evaluation: Terms, Definitions, References, and Examples Madison: American Soci for Testing & Materials
  • Cunningham, Douglas (Ed.) (2011) Experimental Design: From User Studies to Psychophysics, A.K.Peters/CRC Press
  • De Rovira Dolf A. (Ed.) (2008), Dictionary of Flavours (2. ed.) Ames, Iowa: Wiley-Blackwell
  • Derndorfer, Eva (Ed.). (2010). Lebensmittelsensorik (3. überarb. ed.). Wien: Facultas Universitätsverlag. 
  • Derval, Diana (Ed.). (2010). The Right Sensory Mix. Targeting Consumer Product Development Scientifically (1. ed.). Berlin, Heidelberg: Springer. 
  • Dijksterhuis, Garmt B. (Ed.). (2008). Multivariate Data Analysis in Sensory and Consumer Science Blackwell Pub. 
  • Esbensen, Kim H. (Ed.). (2002). Multivariate Data Analysis -in practice (5. ed.). Oslo, Norway: CAMO. 
  • Gacula, Maximo C. (Ed.). (2004a). Descriptvie Sensory Analysis in Practice Blackwell Pub Professional  
  • Gacula, Maximo C. (Ed.). (2004b). Design and Analysis of Sensory Optimization: Blackwell Pub Professional. 
  • Gacula, Maximo C., Singh, Jagbir, Bi, Jian, & Altan, Stan (Eds.). (2009). Statistical Methods in Food and Consumer Research (2. ed.). Burlington, San Diego: Academic Press. 
  • Gelinas, Ayn (Ed.). (1996). Creative Applications: Sensory Techniques Used in Conducting Packaging Research With Consumers Scranton: American Society for Testing & Materials. 
  • Harrison, John (Ed.). (2001). Synaesthesia: The Strangest Thing (1. ed.). Oxford: Oxford University Press. 
  • Hough, Guillermo (Ed.). (2010). Sensory Shelf Life Estimation of Food Products. Boca Raton: CRC Press. 
  • Jackson, J. F., & F., Linskens H. (Eds.). (2010). Analysis of taste and aroma. Berlin: Springer. 
  • Jackson, Ronald (Ed.). (2009). Wine Tasting: A Professional Handbook. San Diego: Academic Press. 
  • Jaeger, Sara R. , & MacFie, Hal (Eds.). (2010). Consumer-driven innovation in food and personal care products. Boca Raton: CRC Press. 
  • Kilcast, David (Ed.). (2010). Sensory Analysis for Food and Beverage Quality Control: A Practical Guide Boca Raton: CRC Press. 
  • Knoblich, Hans, Scharf, Andreas, & Schubert, Bernd (Eds.). (1996). Geschmacksforschung: Marketing und Sensorik für Nahrungs- und Genussmittel (1. ed.). München, Wien: Oldernbourg Verlag. 
  • Larmond, Elizabeth (Ed.). (1991). Laboratory Methods for Sensory Analysis of Food Ottawa: Agriculture Canada. 
  • Lawless, Harry, T., & Heymann, Hildegarde (Eds.). (2010). Sensory Evaluation of Food: Principles and Practices (2. ed.). New York: Springer. 
  • Lawless, Harry, T., & Klein, Barbara, P. (Eds.). (1991). Sensory Science Theory and Applications in Food. New York, Basel, Hong Kong: Marcel Dekker. 
  • Lea, Per, Naes, Tormod, & Rodbotten, Marit (Eds.). (1997). Analysis of Variance for Sensory Data (1. ed.). Chichester, UK: John Wiley & Sons. 
  • Lundahl, David (Ed.). (2011). Breakthrough Food Product Innovation. Through Emotions Research: Academic Press. 
  • Martens, Harald, & Martens, Magni (Eds.). (2000). Multivariate Analysis of Quality: An Introduction (1. ed.). Chichester, UK: John Wiley & Sons. 
  • Meilgaard, Morten, Civille, Gail Vance, & Carr, Thomas B. (Eds.). (2007). Sensory Evaluation Techniques (4. ed.). Boca Raton: CRC Press. 
  • Meullenet, Jean-Francois, Xiong, Rui , & Findlay, Christopher J. (Eds.). (2007). Multivariate and Probabilistic Analyses of Sensory Science Problems (1. ed.). Ames, Iowa: Blackwell. 
  • Moskowitz, Howard R. (Ed.). (1983). Product Testing and Sensory Evaluation of Foods: Marketing and R and d Approaches Westport, Conn., USA: Food & Nutrition Press. 
  • Moskowitz, Howard R. (Ed.). (1985). New Directions for Product Testing and Sensory Analysis of Foods Westport, Conn., USA: Food & Nutrition Press. 
  • Moskowitz, Howard R. (Ed.). (1988). Applied Sensory Analysis of Foods (Vol. I & II). Boca Raton, New York: CRC Press. 
  • Moskowitz, Howard R., Beckley, Jacqueline H., & Resurrecion, Anna V. A. (Eds.). (2006). Sensory and consumer research in food product design and development (1. ed.). Ames, Iowa, USA: Blackwell Publishing Professional. 
  • Moskowitz, Howard R., Munoz, Alejandra M., & Gacula, Maximo C. (Eds.). (2003). Viewpoints and Controversies in Sensory Science and Consumer Product Testing Trumbull: Blackwell Pub Professional. 
  • Moskowitz, Howard R., Poretta, Sebastian, & Silcher, Matthias (Eds.). (2005). Concept Research in Food Product Design and Development. Ames, Iowa, USA: Blackwell Press. 
  • Munoz, Alejandra M. (Ed.). (1997). Relating Consumer, Descriptive, and Laboratory Data To Better Understand Consumer Responses. West Conshohocken, USA: ASTM. 
  • Munoz, Alejandra M., Civille, Gail Vance, & Carr, Thomas B. (Eds.). (1992). Sensory Evaluation in Quality Control New York: Van Nostrand Reinhold. 
  • Naes, Tormod, Brockhoff, Per B., & Tomic, Oliver (Eds.). (2010). Statistics For Sensory And Consumer Science (1. ed.). Chichester, UK: John Wiley & Sons Ltd. 
  • Naes, Tormod, & Riskvik, Einar (Eds.). (1996). Multivariate Analysis of Data in Sensory Science Amsterdam: Elsevier Science B. V. 
  • Neumann, Ralph, Molnar, Pal, & Arnold, Sigrid (Eds.). (2000). Sensorische Lebensmitteluntersuchung (2. ed.): Behrs Verlag. 
  • O'Mahony, Michael (Ed.). (1986). Sensory Evaluation of Food: Statistical Methods and Procedures. New York: Marcel Dekker. 
  • Piggott, J. R. (Ed.). (1988). Sensory Analysis of Foods (Vol. 2.). London, New York: Elsevier Appl. Sci. 
  • Poretta, Sebastian (Ed.). (1996). Consumer Reference and Sensory Analysis. Maarsen: Miller Freeman. 
  • Prescott, John, & Trepper, Beverly J. (Eds.). (2004). Genetic Variation in Taste Sensitivity New York, USA: Marcel Dekker. 
  • Quadt, Alexander , Schönberger, Stefanie , & Schwarz, Maren (Eds.). (2009). Statistische Auswertungen in der Sensorik. Leitfaden für die Praxis (1. ed.). Hamburg: Behr's Verlag. 
  • Rayner, J. C. W., Best, D. J., & Brockhoff, P. B. (Eds.). (2005). Nonparametrics for Sensory Science: A More Informative Approach USA, Oxford, UK: Blackwell Pub Professional. 
  • Resurreccion, Anna V. A. (Ed.). (1998). Consumer Sensory Testing For Product Development Gaithersburg, USA: Aspen Publ. 
  • Scharf, Andreas (Ed.). (2000). Sensorische Produktforschung im Innovationsprozeß Stuttgart: Schäffer und Poeschel. 
  • Spillane, William J. (Ed.). (2006). Optimising Sweet Taste in Foods Boca Raton: CRC Press. 
  • Stone, Herbert, & Sidel, Joel L. (Eds.). (2004). Sensory Evaluation Practices (3. ed.). Amsterdam: Elsevier. 
  • Subramaniam, Persis, & Kilcast, David (Eds.). (2011). Food and Beverage Stability and Shelf Life Boca Raton: CRC Press. 
  • Taylor, Andrew J., & Hort, Joane (Eds.). (2007). Modifying Flavour in Food. Boca Raton: CRC Press. 
  • Taylor, Andrew J., & Roberts, Deborah D. (Eds.). (2004). Flavor Perception Oxford, UK: Blackwell Press. 
  • Williams, Anthony A., & Atkins, R. K. (Eds.). (1983). Sensory Quality in Foods and Beverages: Definition, Measurement and Control London: Ellis Horwood Ltd. 

2. Zeitschriften

  • Food Quality and Preference. (1989). Cambridge: Elsevier Vol. 1
  • Journal of Sensory Studies. (1985). Vol. 1 
  • Chemical Senses. (1975). Vol. 1 
  • Chemosensory Perception. (2008). Vol. 1

3. Internet