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Sofie Lagast, Hans De Steur, Joachim J. Schouteten & Xavier Gellynck. (2018) A comparison of two low-calorie sweeteners and sugar in dark chocolate on sensory attributes and emotional conceptualisations. International Journal of Food Sciences and Nutrition 69:3, pages 344-357.
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Amir Amini Khoozani, Alaa El-Din Ahmed Bekhit & John Birch. (2019) Effects of different drying conditions on the starch content, thermal properties and some of the physicochemical parameters of whole green banana flour. International Journal of Biological Macromolecules 130, pages 938-946.
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Claudia Symmank. (2018) Extrinsic and intrinsic food product attributes in consumer and sensory research: literature review and quantification of the findings. Management Review Quarterly 69:1, pages 39-74.
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