Christoffersen, G.R.J., Laugesen, J.L., Møller, P., Bredie, W.L.P., Schachtman, T.R., Liljendahl, C., Viemose, I. (2017). Long-term visuo-gustatory appetitive and aversive conditioning potentiate human visual evoked potentials. Frontiers in Human Neuroscience, 11, 1-16.

Andersen, B.V., Byrne, D.V., Bredie, W.L.P., Møller, P. (2017). Cayenne pepper in a meal: Effect of oral heat on feelings of appetite, sensory specific desires and well-being. Food Quality and Preference, 60, 1-8.

Andersen, B.V., Mielby, L.H., Viemose, I., Bredie, W.L.P, Hyldig, G. (2017). Integration of the sensory experience and post-ingestive measures for understanding food satisfaction. A case study on sucrose replacement by Stevia rebaudiana and addition of beta glucan in fruit drinks. Food Quality and Preference, 58, 76-84.

Haugaard, P.,  Brockhoff, P.B., Lähteenmäki, L. (2016). Objective measures of meal variety lacking association with consumers’ perception of variety with self-selected buffet meals at work. Food Quality and Preference, 51, 123-129.

Andersen, B.V., Hyldig, G. (2015). Integrating feelings before, during and after food intake. Food Quality and Preference, 43, 126-134.

Saxe, H., Jensen, J.D. (2014). Does the environmental gain of switching to the healthy New Nordic Diet outweigh the increased consumer cost? Journal of Food Science and Engineering, 4, 291-300.

Viemose, I., Møller, P., Laugesen, J.L., Schachtman, T.R., Manoharanc, T., Christoffersen, G.R.J (2013). Appetitive long-term taste conditioning enhances human visually evoked EEG responses. Behavioural Brain Research, 253, 1– 8.

Bredie, W.L.P., Møller, P. (2011). Chapter 1: Sensory perception – an overview. In: Alcoholic beverages - Sensory evaluation and consumer research, Piggott, J. (ed.), Woodhead publishers, UK, ISBN: 978-0-85709-051-5.

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