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Joanne Hort
Joanne Hort
Professor of Consumer and Sensory Science, Massey University
Verified email at massey.ac.nz
Title
Cited by
Cited by
Year
Sensory evaluation: a practical handbook
SE Kemp, T Hollowood, J Hort
John Wiley & Sons, 2011
6922011
Beyond liking: Comparing the measurement of emotional response using EsSense Profile and consumer defined check-all-that-apply methodologies
M Ng, C Chaya, J Hort
Food Quality and Preference 28 (1), 193-205, 2013
3222013
Impact of particle size distribution on rheological and textural properties of chocolate models with reduced fat content
TAL Do, JM Hargreaves, B Wolf, J Hort, JR Mitchell
Journal of food science 72 (9), E541-E552, 2007
2022007
The influence of sensory and packaging cues on both liking and emotional, abstract and functional conceptualisations
M Ng, C Chaya, J Hort
Food Quality and Preference 29 (2), 146-156, 2013
1602013
Viscosity and flavour perception: Why is starch different from hydrocolloids?
AL Ferry, J Hort, JR Mitchell, DJ Cook, S Lagarrigue, BV Pamies
Food hydrocolloids 20 (6), 855-862, 2006
1562006
Descriptive analysis in sensory evaluation
SE Kemp, J Hort, T Hollowood
John Wiley & Sons, 2018
1412018
The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer
O Oladokun, A Tarrega, S James, K Smart, J Hort, D Cook
Food chemistry 205, 212-220, 2016
1402016
Impact of salt crystal size on in‐mouth delivery of sodium and saltiness perception from snack foods
R Rama, N Chiu, M Carvalho Da Silva, L Hewson, J Hort, ID Fisk
Journal of Texture Studies 44 (5), 338-345, 2013
1272013
Using quantitative descriptive analysis and temporal dominance of sensations analysis as complementary methods for profiling commercial blackcurrant squashes
M Ng, JB Lawlor, S Chandra, C Chaya, L Hewson, J Hort
Food Quality and Preference 25 (2), 121-134, 2012
1252012
Developments in the textural and rheological properties of UK Cheddar cheese during ripening
J Hort, G Le Grys
International Dairy Journal 11 (4-7), 475-481, 2001
1212001
The role of fat in flavor perception: effect of partition and viscosity in model emulsions
S Bayarri, AJ Taylor, J Hort
Journal of Agricultural and Food Chemistry 54 (23), 8862-8868, 2006
1112006
Future directions in sensory and consumer science: Four perspectives and audience voting
SR Jaeger, J Hort, C Porcherot, G Ares, S Pecore, HJH MacFie
Food Quality and Preference 56, 301-309, 2017
1092017
Developing a reduced consumer-led lexicon to measure emotional response to beer
C Chaya, C Eaton, L Hewson, RF Vázquez, V Fernández-Ruiz, KA Smart, ...
Food Quality and Preference 45, 100-112, 2015
1082015
Controlled continuous flow delivery system for investigating taste− aroma interactions
J Hort, TA Hollowood
Journal of Agricultural and Food Chemistry 52 (15), 4834-4843, 2004
1022004
Effect of β-cyclodextrin on aroma release and flavor perception
A Kant, RST Linforth, J Hort, AJ Taylor
Journal of agricultural and food chemistry 52 (7), 2028-2035, 2004
982004
Correlation between saltiness perception and shear flow behaviour for viscous solutions
AL Koliandris, C Morris, L Hewson, J Hort, AJ Taylor, B Wolf
Food Hydrocolloids 24 (8), 792-799, 2010
942010
Introduction to descriptive analysis
SE Kemp, M Ng, T Hollowood, J Hort
Descriptive analysis in sensory evaluation, 1-39, 2018
932018
Gustatory, olfactory and trigeminal interactions in a model carbonated beverage
L Hewson, T Hollowood, S Chandra, J Hort
Chemosensory perception 2, 94-107, 2009
922009
The impact of using a written scenario when measuring emotional response to beer
R Dorado, C Chaya, A Tarrega, J Hort
Food quality and preference 50, 38-47, 2016
912016
Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma
O Oladokun, S James, T Cowley, F Dehrmann, K Smart, J Hort, D Cook
Food Chemistry 230, 215-224, 2017
892017
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