A cross-cultural perspective on feeling good in the context of foods and beverages von Sulmont-Rossé, Claire, Drabek, Rafal, Almli, Valérie L., van Zyl, Hannelize, Silva, Ana Patricia, Kern, Martin, McEwan, Jean A., Ares, Gastón

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Small food texture modifications can be used to change oral processing behaviour and to control ad libitum food intake von Mosca, Ana Carolina, Torres, Armando Pohlenz, Slob, Evalien, de Graaf, Kees, McEwan, Jean A., Stieger, Markus

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Do immersive techniques help to capture consumer reality? von Sinesio, Fiorella, Moneta, Elisabetta, Porcherot, Christelle, Abbà, Silvia, Dreyfuss, Lise, Guillamet, Kévin, Bruyninckx, Seppe, Laporte, Charles, Henneberg, Sven, McEwan, Jean A.

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Proficiency testing for sensory profile panels: measuring panel performance von McEwan, Jean A., Hunter, E.Anthony, van Gemert, Leo J., Lea, Per

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Evaluation of an International Ring Trial for Sensory Profiling of Hard Cheese von Hunter, E.Anthony, McEwan, Jean A

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Controlled product testing in the home - implications for sample size von Hasted, Anne, McEwan, Jean A., Jenner, Mary

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Influence of different test conditions on the emotional responses elicited by beers von Worch, Thierry, Sinesio, Fiorella, Moneta, Elisabetta, Abbà, Silvia, Dreyfuss, Lise, McEwan, Jean A., Porcherot-Lassallette, Christelle

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Individual differences underlying food intake and liking in semisolid foods von Varela, Paula, Mosca, Ana Carolina, Nguyen, Quoc Cuong, McEwan, Jean A., Berget, Ingunn

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Effect of context on fine fragrance-elicited emotions: Comparison of three experimental methodologies von Porcherot, Christelle, Raviot-Derrien, Sophie, Beague, Marie-Pierre, Henneberg, Sven, Niedziela, Michelle, Ambroze, Kathryn, McEwan, Jean A.

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Individual differences underlying food intake and liking in semisolid foods von Varela, Paula, Mosca, Ana Carolina, Nguyen, Quoc Cuong, McEwan, Jean A., Berget, Ingunn

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Evaluation of sensory profiling and projective mapping data von Risvik, Einar, McEwan, Jean A., Rødbotten, Marit

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Opinion note: Digitalization in sensory and consumer science – Summary perspectives from presentations at the 15th Pangborn sensory science symposium von Lawlor, J. Ben, Bavay, Cécile, van Hout, Danielle, McEwan, Jean A., Dreyfuss, Lise, Labbe, David, Groeneschild, Chantalle, Marcelino, Anne-Sophie, Rason, Jonathan, Worch, Thierry, Piqueras-Fiszman, Betina, Lê, Sébastien, Pochart, Nicolas, Mehring, Phiala, Pineau, Nicolas

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Influence of yogurt texture on oral processing behaviour and satiation von Mosca, Ana Carolina, Stieger, Markus, McEwan, Jean A., de Graaf, Kees

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Proficiency testing for sensory ranking panels: measuring panel performance von McEwan, Jean A, Heiniö, Raija-Liisa, Hunter, E.Anthony, Lea, Per

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Comparison of sensory panels: a ring trial von McEwan, Jean A

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Technical, economic and consumer barriers to the consumption of reduced fat bakery products von McEwan, Jean A., Sharp, Terry M.

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Consumer attitudes and olive oil acceptance: The potential consumer von McEwan, Jean A.

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The repertory grid method and preference mapping in market research: A case study on chocolate confectionery von McEwan, Jean A, Thomson, David MH

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Review of statistical software for sensory evaluation von McEwan, Jean A

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Individual differences underlying food intake and liking in semisolid foods von Varela, Paula, Mosca, Ana Carolina, Nguyen, Quoc Cuong, McEwan, Jean A, Berget, Ingunn

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