1. Cross‐cultural acceptance of a traditional yoghurt‐like product made from fermented cereal. (7th October 2014) Authors: Akissoé, Noël H; Sacca, Carole; Declemy, Anne‐Laure; Bechoff, Aurelie; Anihouvi, Victor B; Dalodé, Générose; Pallet, Dominique; Fliedel, Géneviève; Mestres, Christian; Hounhouigan, Joseph D; Tomlins, Keith I Journal: Journal of the science of food and agriculture Issue: Volume 95:Number 9(2015:Jul.) Page Start: 1876 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Cross‐cultural development of hibiscus tea sensory lexicons for trained and untrained panelists. Issue 5 (28th September 2017) Authors: P. Monteiro, Maria João; A. Costa, Ana Isabel; Franco, Maria Isabel; Bechoff, Aurelie; Cisse, Mady; Geneviève, Fliedel; Tomlins, Keith; E. Pintado, Maria Manuela Journal: Journal of sensory studies Issue: Volume 32:Issue 5(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗