Neue Einträge

• Busch-Stockfisch, Mechthild (Ed.). (2015). Sensorik kompakt in der Produktentwicklung und Qualitätssicherung. Hamburg: Behr's Verlag.
• Dean, Angela, Voss, Daniel, & Draguljić, Danel (2017). Design and Analysis of Experiments (2. ed.). New York: Springer. 
• Derndorfer, Eva, & Buchinger, Elisabeth (2020). Schnellmethoden der Lebensmittelsensorik. Wiesbaden: Springer Spektrum.
• Field, Andy (2018). Discovering Statistics Using IBM SPSS Statistics (5. ed.). Los Angeles: Sage. 
• Field, Andy, & Hole, Graham (2003). How to Design and Report Experiments. Los Angeles: Sage. 
• Heywood, Ian (Ed.). (2018). Sensory Arts and Design. London: Routledge.
• Klosse, Peter (2014). The Essence of Gastronomy. Understanding the Flavor of Foods and Beverages. Boca Raton: CRC Press. 
• Lawless, Harry T. (2013). Laboratory Exercises for Sensory Evaluation. New York: Springer Science+Business Media.
• Mücke, Wolfgang, & Lemmen, Christa (2010). Duft und Geruch. Wirkungen und gesundheitliche Bedeutung von Geruchsstoffen. Heidelberg: ecomed Medizin.
• Piggott, John R. (Ed.). (2012). Alcoholic beverages. Sensory evaluation and consumer research. Oxford: Woodhead.
• Sathian, K., & Ramachandran, Vilayanur S. (Eds.). (2020). Multisensory Perception. From Laboratory to Clinic. London: Academic Press.
• Subramaniam, Persis (Ed.). (2016). The Stability and Shelf Life of Food (2. ed.). Amsterdam: Elsevier Woodhead. 

Aktualisierte Einträge

• Backhaus, Klaus, Erichson, Bernd, Gensler, Sonja, Weiber, Rolf, & Weiber, Thomas (2021). Multivariate Analysemethoden. Eine Anwendungsorientierte Einführung (16. ed.). Wiesbaden: SpringerGabler. 
• Bell, Graham A., & Watson, Annesley J. (Eds.). (1999). Tastes and Aromas: The Chemical Senses in Science and Industry Oxford: Blackwell Press. 
• Bi, Jian (2015). Sensory Discrimination Tests and Measurements: Sensometrics in Sensory Evaluation (2. Ed.). Chichester: Wiley Blackwell. 
• 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 (2016). Lebensmittelsensorik (5. 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., & Swarbrick, Brad (2018). Multivariate Data Analysis: An introduction to Multivariate Analysis, Process Analytical Technology and Quality by Design (6. 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 S. (2013). Wine Tasting: A Professional Handbook (3. ed.). 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. (2016). Sensory Evaluation Techniques (5. 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.). (2012). Sensory and consumer research in food product design and development (2. ed.). Ames, Iowa, USA: Wiley-Blackwell. 
• 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, Bleibaum, Rebecca N., & Thomas, Heather A. (2020). Sensory Evaluation Practices (5. ed.). London: Academic Press. 
• 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.

Letzte Aktualisierung dieser Liste im Nov. 2022.

In der Reihe DLG-Expertenwissen greifen Experten aktuelle Fragestellungen auf und geben kompakte Informationen und Hilfestellungen.

Gerade erschienen:

DLG-Expertenwissen 06/2020

Die sensorische Schnellmethode CATA (Check all that apply)

Vielseitiges Tool in der deskriptiven Analyse

 

DLG-Expertenwissen 04/2020

Lebensmittelsensorik: Kontaktlos, digital und online

Empfehlungen und Chancen für eine sensorische Evaluation bei eingeschränktem Routinebetrieb

 

DLG-Expertenwissen 2/2020

Praxisleitfaden zur Panelschulung Teil 3

Messung der Leistungsfähigkeit sensorischer Prüfer und Panels

 

Link zur Übersicht aller Ausgaben.

 

Zeitschriften

• Food Quality and Preference. (1989) (Elsevier)
• Journal of Sensory Studies. (1985) (Wiley)
• Chemical Senses. (1975) (Oxford Academic)
• Chemosensory Perception. (2008) (Springer)
  

Tagungsbände

• DGSens Tagungsbände 2018 & 2019

Sofern Sie weitere Zeitschriften für empfehlenswert halten, so schicken Sie uns doch eine email an info@dgsens.de

Internet 

• Elsevier Verlag
• BEHR’S Verlag
• Society of Sensory Professionals
• The Sensometric Society
• Sensory Studies

Sofern Sie weitere Homepages für empfehlenswert halten, so schicken Sie uns doch eine email an info@dgsens.de