| The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis LR Nissen, DV Byrne, G Bertelsen, LH Skibsted Meat Science 68 (3), 485-495, 2004 | 287 | 2004 |
| Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis MG O'sullivan, DV Byrne, H Martens, LH Gidskehaug, HJ Andersen, ... Meat science 65 (2), 909-918, 2003 | 218 | 2003 |
| Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat DV Byrne, WLP Bredie, DS Mottram, M Martens Meat Science 61 (2), 127-139, 2002 | 181 | 2002 |
| User-oriented innovation in the food sector: relevant streams of research and an agenda for future work KG Grunert, BB Jensen, AM Sonne, K Brunsø, DV Byrne, C Clausen, ... Trends in Food Science & Technology 19 (11), 590-602, 2008 | 170 | 2008 |
| The impact of sensory quality of pork on consumer preference MD Aaslyng, M Oksama, EV Olsen, C Bejerholm, M Baltzer, G Andersen, ... Meat Science 76 (1), 61-73, 2007 | 164 | 2007 |
| Consumer perceptions of pork in Denmark, Norway and Sweden EA Bryhni, DV Byrne, M Rødbotten, C Claudi-Magnussen, H Agerhem, ... Food Quality and Preference 13 (5), 257-266, 2002 | 158 | 2002 |
| The role of intrinsic and extrinsic sensory factors in sweetness perception of food and beverages: A review QJ Wang, LA Mielby, JY Junge, AS Bertelsen, U Kidmose, C Spence, ... Foods 8 (6), 211, 2019 | 156 | 2019 |
| Check-All-That-Apply (CATA) with semi-trained assessors: Sensory profiles closer to descriptive analysis or consumer elicited data? N Alexi, E Nanou, O Lazo, L Guerrero, K Grigorakis, DV Byrne Food Quality and Preference 64, 11-20, 2018 | 112 | 2018 |
| Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress DV Byrne, WLP Bredie, LS Bak, G Bertelsen, H Martens, M Martens Meat Science 59 (3), 229-249, 2001 | 112 | 2001 |
| Sensory based quality control utilising an electronic nose and GC-MS analyses to predict end-product quality from raw materials T Hansen, MA Petersen, DV Byrne Meat science 69 (4), 621-634, 2005 | 108 | 2005 |
| Influence of chicory roots (Cichorium intybus L) on boar taint in entire male and female pigs LL Hansen, H Mejer, SM Thamsborg, DV Byrne, A Roepstorff, ... Animal Science 82 (3), 359-368, 2006 | 107 | 2006 |
| A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose MG O’sullivan, DV Byrne, MT Jensen, HJ Andersen, J Vestergaard Meat Science 65 (3), 1125-1138, 2003 | 106 | 2003 |
| Consumer concepts in new product development of local foods: Traditional versus novel honeys S Stolzenbach, WLP Bredie, DV Byrne Food Research International 52 (1), 144-152, 2013 | 104 | 2013 |
| Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia EA Bryhni, DV Byrne, M Rødbotten, S Møller, C Claudi-Magnussen, ... Meat science 65 (2), 737-748, 2003 | 102 | 2003 |
| Warmed-over flavour in porcine meat—a combined spectroscopic, sensory and chemometric study J Brøndum, DV Byrne, LS Bak, G Bertelsen, SB Engelsen Meat science 54 (1), 83-95, 2000 | 102 | 2000 |
| Impact of product information and repeated exposure on consumer liking, sensory perception and concept associations of local apple juice S Stolzenbach, WLP Bredie, RHB Christensen, DV Byrne Food Research International 52 (1), 91-98, 2013 | 98 | 2013 |
| Development of a sensory vocabulary for warmed‐over flavor: Part I. In porcine meat DV Byrne, LS Bak, WLP Bredie, C BERTELSEN, M Martens Journal of Sensory Studies 14 (1), 47-65, 1999 | 94 | 1999 |
| Sensory panel consistency during development of a vocabulary for warmed-over flavour DV Byrne, MG O’sullivan, GB Dijksterhuis, WLP Bredie, M Martens Food Quality and preference 12 (3), 171-187, 2001 | 75 | 2001 |
| Sensory perception and understanding of food uniqueness: From the traditional to the novel S Favalli, T Skov, DV Byrne Food research international 50 (1), 176-188, 2013 | 74 | 2013 |
| Effect of feeding fermentable fibre-rich feedstuffs on meat quality with emphasis on chemical and sensory boar taint in entire male and female pigs LL Hansen, S Stolzenbach, JA Jensen, P Henckel, J Hansen-Møller, ... Meat Science 80 (4), 1165-1173, 2008 | 69 | 2008 |
Qian Janice WangDepartment of Food Science, University of CopenhagenEmail được xác minh tại food.ku.dk
