| Procrustes problems JC Gower, GB Dijksterhuis OUP Oxford, 2004 | 1048 | 2004 |
| From food structure to texture C Wilkinson, GB Dijksterhuis, M Minekus Trends in Food Science & Technology 11 (12), 442-450, 2000 | 344 | 2000 |
| The interpretation of generalized procrustes analysis and allied methods GB Dijksterhuis, JC Gower Food quality and preference 3 (2), 67-87, 1991 | 173 | 1991 |
| Effect of background noise on food perception AT Woods, E Poliakoff, DM Lloyd, J Kuenzel, R Hodson, H Gonda, ... Food Quality and Preference 22 (1), 42-47, 2011 | 170 | 2011 |
| Dynamic methods of sensory analysis GB Dijksterhuis, JR Piggott Trends in Food Science & Technology 11 (8), 284-290, 2000 | 165 | 2000 |
| Sensory perception of fat in milk MB Frøst, G Dijksterhuis, M Martens Food Quality and Preference 12 (5-7), 327-336, 2001 | 136 | 2001 |
| Multivariate data analysis in sensory and consumer science GB Dijksterhuis John Wiley & Sons, 2008 | 120 | 2008 |
| An international study on the importance of androstenone and skatole for boar taint: II. Sensory evaluation by trained panels in seven European countries GB Dijksterhuis, B Engel, P Walstra, MF i Furnols, H Agerhem, K Fischer, ... Meat Science 54 (3), 261-269, 2000 | 113 | 2000 |
| Assessing panel consonance G Dijksterhuis Food Quality and Preference 6 (1), 7-14, 1995 | 110 | 1995 |
| Perception of melting and flavor release of ice cream containing different types and contents of fat L Hyvönen, M Linna, H Tuorila, G Dijksterhuis Journal of Dairy Science 86 (4), 1130-1138, 2003 | 108 | 2003 |
| Smelly primes–when olfactory primes do or do not work MAM Smeets, GB Dijksterhuis Frontiers in psychology 5, 96, 2014 | 103 | 2014 |
| New product failure: Five potential sources discussed G Dijksterhuis Trends in food science & technology 50, 243-248, 2016 | 101 | 2016 |
| An international study on the importance of androstenone and skatole for boar taint: IV. Simulation studies on consumer dissatisfaction with entire male pork and the effect of … M Bonneau, P Walstra, C Claudi-Magnussen, AJ Kempster, E Tornberg, ... Meat Science 54 (3), 285-295, 2000 | 97 | 2000 |
| Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings MB Frøst, H Heymann, WLP Bredie, GB Dijksterhuis, M Martens Food Quality and Preference 16 (4), 305-314, 2005 | 92 | 2005 |
| Procrustes analysis in sensory research G Dijksterhuis Data Handling in Science and Technology 16, 185-219, 1996 | 84 | 1996 |
| Expected taste intensity affects response to sweet drinks in primary taste cortex AT Woods, DM Lloyd, J Kuenzel, E Poliakoff, GB Dijksterhuis, A Thomas Neuroreport 22 (8), 365-369, 2011 | 82 | 2011 |
| A new sensory vocabulary for crisp and crunchy dry model foods G Dijksterhuis, H Luyten, R de Wijk, J Mojet Food Quality and Preference 18 (1), 37-50, 2007 | 79 | 2007 |
| OVERALS: Nonlinear canonical correlation with k sets of variables E Van der Burg, J De Leeuw, G Dijksterhuis Computational Statistics & Data Analysis 18 (1), 141-163, 1994 | 79 | 1994 |
| Texture and mouthfeel of semisolid foods: Commercial mayonnaises, dressings, custard desserts and warm sauces H Weenen, LJ Van Gemert, JM Van Doorn, GB Dijksterhuis, RA De Wijk Journal of Texture Studies 34 (2), 159-179, 2003 | 74 | 2003 |
| Training a sensory panel for TI: a case study C Peyvieux, G Dijksterhuis Food Quality and Preference 12 (1), 19-28, 2001 | 73 | 2001 |
Andy WoodsRoyal Holloway, University of LondonAdresse e-mail validée de rhul.ac.uk
