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59. Effect of calculation methods and presence of false positives on perception thresholds

Author

Piornos Martinez, José Antonio, Delgado, Alexia, de la Burgade, Rémi, Methven, Lisa, Balagiannis, Dimitrios, Koussissi, Elisabeth, Brouwer, Eric, Tromelin, Anne, Parker, Jane, Julien, Sabine, and APPEL À PROJETS GÉNÉRIQUE 2018 - Approche multidisciplinaire pour mieux comprendre la première étape de la perception des arômes en mélange. - - MULTIMIX2018 - ANR-18-CE21-0006 - AAPG2018 - VALID

Subjects
analyse sensorielle, [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, Seuil de détection, [SDV.BBM] Life Sciences [q-bio]/Biochemistry, Molecular Biology, méthode de calcul, composés de la flaveur
Abstract

Perception thresholds are commonly used in food science to discriminate between those compounds that are more or less odour-active. It is not rare to use values from other studies and apply them to our data, however, we observed that the procedure to evaluate and calculate perception thresholds is not standardised. The aim of this study was to explore the influence of calculation methods on threshold values. To do so, we used a 3-AFC sensory procedure to determine the orthonasal and retronasal detection values of 26 compounds, amongst them some compounds that usually contribute to the aroma of strawberry and caramel (e.g. vanillin, Furaneol and damascenone). The thresholds were calculated by either Best Estimate Threshold (BET) method or by logistic regression. Moreover, an algorithm for the removal of false positives was applied to adjust the assessors' raw responses (raw and adjusted data). The results showed significant effects (p

Published
2023

60. Efecto del método de cálculo y de la presencia de falsos positivos en los umbrales de percepción

Author

Piornos Martinez, José Antonio, Delgado, Alexia, de la Burgade, Rémi, Methven, Lisa, Balagiannis, Dimitrios, Koussissi, Elisabeth, Brouwer, Eric, Parker, Jane, and Julien, Sabine

Subjects
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition
Abstract

El objetivo de este trabajo ha sido demostrar que, a la hora de calcular umbrales de percepción, el método de cálculo elegido y las respuestas que son falso positivo (es decir, aquéllas en las que la respuesta positiva no corresponde a la detección real del aroma sino al azar al elegir la respuesta), tienen un efecto significativo sobre el valor de umbral calculado.

Published
2023

74. Prebiotic Potential of a New Sweetener Based on Galactooligosaccharides and Modified Mogrosides

Author

Muñoz-Labrador, Ana, primary, Lebrón-Aguilar, Rosa, additional, Quintanilla-López, Jesús E., additional, Galindo-Iranzo, Plácido, additional, Azcarate, Silvana M., additional, Kolida, Sofia, additional, Kachrimanidou, Vasiliki, additional, Garcia-Cañas, Virginia, additional, Methven, Lisa, additional, Rastall, Robert A., additional, Moreno, F. Javier, additional, and Hernandez-Hernandez, Oswaldo, additional

Published
2022
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75. Supporting Information for Prebiotic potential of a new sweetener based on galactooligosaccharides and modified mogrosides

Author

Muñoz Labrador, Ana, Lebrón-Aguilar, Rosa, Quintanilla-López, Jesús Eduardo, Galindo-Iranzo, Plácido, Azcarate, Silvana, Kolida, Sofía, Kachrimanidou, Vasiliki, García-Cañas, Virginia, Methven, Lisa, Rastall, Robert A., Moreno, F. Javier, Hernández-Hernández, Oswaldo, Muñoz Labrador, Ana, Lebrón-Aguilar, Rosa, Quintanilla-López, Jesús Eduardo, Galindo-Iranzo, Plácido, Azcarate, Silvana, Kolida, Sofía, Kachrimanidou, Vasiliki, García-Cañas, Virginia, Methven, Lisa, Rastall, Robert A., Moreno, F. Javier, and Hernández-Hernández, Oswaldo

Published
2022

76. A review on oral tactile sensitivity:measurement techniques, influencing factors and its relation to food perception and preference

Author

Liu, Jing, Cattaneo, Camilla, Papavasileiou, Maria, Methven, Lisa, Bredie, Wender L.P., Liu, Jing, Cattaneo, Camilla, Papavasileiou, Maria, Methven, Lisa, and Bredie, Wender L.P.

Abstract

Texture perception and mouthfeel are important factors in food acceptance and rejection. Despite the contribution of oral tactile sensation to perception of food texture, it has been understudied. This review addresses oral tactile sensitivity in relation to measurement methods, factors that influence sensitivity, and its association with texture perception and preference. Notably, the advantages and disadvantages of different testing methods are discussed, including the two-point discrimination task (or two-pin test), the grating orientation test, the letter-identification test, point pressure sensitivity by filaments, and discrimination tests for specific aspects of texture. The effects of age, sex, fungiform papillae, ethnicity, pathological changes and other physiological measures on oral tactile sensitivity are also reviewed. The oral tactile sensitivity tends to decline with advanced age in healthy adults; some pathological changes may have negative influence on the tactile sensitivity; however, the effect of several other factors are contradictory in the literature. Regarding the association between oral tactile sensitivity and texture perception and food preferences, it is suggested that the sensitivity measured by techniques such as the two-point discrimination task or a grating orientation task typically represents a single dimension of texture perception and thus is difficult to link directly to perception of other texture dimensions. The sensitivity to specific texture attributes such as thickness might predict texture perception and preference. The review stresses the importance of further research in oral tactile sensitivity and its role in the perception and liking of various food textures.

Published
2022

77. Prebiotic potential of a new sweetener based on galactooligosaccharides and modified mogrosides

Author

OptiBiotix Health, Agencia Estatal de Investigación (España), Ministerio de Ciencia, Innovación y Universidades (España), European Research Council, European Commission, Muñoz Labrador, Ana, Lebrón-Aguilar, Rosa, Quintanilla-López, Jesús Eduardo, Galindo-Iranzo, Plácido, Azcarate, Silvana, Kolida, Sofía, Kachrimanidou, Vasiliki, García-Cañas, Virginia, Methven, Lisa, Rastall, Robert A., Moreno, F. Javier, Hernández-Hernández, Oswaldo, OptiBiotix Health, Agencia Estatal de Investigación (España), Ministerio de Ciencia, Innovación y Universidades (España), European Research Council, European Commission, Muñoz Labrador, Ana, Lebrón-Aguilar, Rosa, Quintanilla-López, Jesús Eduardo, Galindo-Iranzo, Plácido, Azcarate, Silvana, Kolida, Sofía, Kachrimanidou, Vasiliki, García-Cañas, Virginia, Methven, Lisa, Rastall, Robert A., Moreno, F. Javier, and Hernández-Hernández, Oswaldo

Abstract

This study was conducted to investigate the sweetness intensity and the potential fecal microbiome modulation of galactooligosaccharides in combination with enzymatically modified mogrosides (mMV-GOS), both generated through a patented single-pot synthesis. Sweetness intensity was performed in vivo by trained sensory panelists. The impact on the human fecal microbiome was evaluated by in vitro pH-controlled batch fermentation, and bacterial populations and organic acid concentrations were measured by qPCR and GC-FID, respectively. Significant growth (p ≤ 0.05) during the fermentation at 10 h of bacterial populations includes Bifidobacterium (8.49 ± 0.44 CFU/mL), Bacteroides (9.73 ± 0.32 CFU/mL), Enterococcus (8.17 ± 0.42 CFU/mL), and Clostridium coccoides (6.15 ± 0.11 CFU/mL) as compared to the negative control counts for each bacterial group (7.94 ± 0.27, 7.84 ± 1.11, 7.52 ± 0.37, and 5.81 ± 0.08 CFU/mL, respectively) at the same time of fermentation. Likewise, the corresponding significant increase in production of SCFA in mMV-GOS at 10 h of fermentation, mainly seen in acetate (20.32 ± 2.56 mM) and propionate (9.49 ± 1.44 mM) production compared to a negative control at the same time (8.15 ± 1.97 and 1.86 ± 0.24 mM), is in line with a positive control (short-chain fructooligosaccharides; 46.74 ± 12.13 and 6.51 ± 1.91 mM, respectively) revealing a selective fermentation. In conclusion, these substrates could be considered as novel candidate prebiotic sweeteners, foreseeing a feasible and innovative approach targeting the sucrose content reduction in food. This new ingredient could provide health benefits when evaluated in human studies by combining sweetness and prebiotic fiber functionality.

Published
2022

81. Acceptance of health innovation in their food in French older consumers

Author

Geny, Alexia, van Wymelbeke-Delannoy, Virginie, Smith, Rachel, Methven, Lisa, Ueland, Øydis, Sulmont-Rossé, Claire, and Julien, Sabine

Subjects
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, Elderly, [SDV.MHEP.GEG] Life Sciences [q-bio]/Human health and pathology/Geriatry and gerontology, Food intake, Protein intake, Fortification, Undernutrition, Older people, Food preferences, Diet enrichment, Aged
Published
2022

82. Co-creation of food solutions to sustain health and autonomy in older adults

Author

Methven, Lisa, Sulmont-Rossé, Claire, and Julien, Sabine

Subjects
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, Acceptability, Consumer test, [SDV.MHEP.GEG] Life Sciences [q-bio]/Human health and pathology/Geriatry and gerontology, Fortification, Undernutrition, Older people, Diet enrichment, Aged
Published
2022

83. DIY Protein Fortification: What foods are suitable for UK older adults to fortify at home? The recipe for success

Author

Smith, Rachel, Methven, Lisa, Clegg, Miriam, Geny, Alexia, Ueland, Øydis, Helgesdotter Rognså, Guro, Synnøve Grini, Ida, Sulmont-Rossé, Claire, and Julien, Sabine

Subjects
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, Elderly, [SDV.MHEP.GEG] Life Sciences [q-bio]/Human health and pathology/Geriatry and gerontology, Food intake, Protein intake, Fortification, Undernutrition, Older people, Food preferences, Diet enrichment, Aged
Published
2022

87. The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits

Author

Tsatsaragkou, Kleopatra, Methven, Lisa, Chatzifragkou, Afroditi, and Rodriguez-Garcia, Julia

Subjects
cake, inulin, biscuit, sugar, food and beverages, rheology, texture, sensory perception, degree of polymerisation
Abstract

Sugar has multiple roles in baked products, competing for water and as such reducing starch gelatinisation and gluten development, behaving as a fluid during cooking, recrystallising on cooling, roles which influence properties such as aeration, texture and mouthfeel. Partial replacement with inulin, can provide beneficial nutritional and functional properties. This paper investigated the degree of polymerisation (DP) of two commercial inulins and their influence on baked product properties as a 30% sugar replacer. The two inulins varied substantially in their proportion of longer fructans (32.7% compared to 17.5% of DP &gt, 11). The lower DP inulin led to a cake batter with very similar viscoelastic properties to the standard sugar batter, and subsequently to a very similar baked cake crumb structure, cake texture and mouthfeel. The higher DP inulin led to a more viscous batter, and cake with a less homogenous crumb structure that was perceived to be dryer and more mouthcoating. The subsequent use of the lower DP inulin in a biscuit formulation resulted in a slightly less elastic dough and consequently a softer and less crunchy biscuit. In summary, the success of inulin in providing functional properties that can enable sugar reduction in baked products is dependent on the degree of polymerisation of the inulin and rheological parameters needed in the specific bakery matrix.

Published
2021
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91. Yuck, This Biscuit Looks Lumpy! Neophobic Levels and Cultural Differences Drive Children’s Check-All-That-Apply (CATA) Descriptions and Preferences for High-Fibre Biscuits

Author

Sandvik, Pernilla, Laureati, Monica, Jilani, Hannah, Methven, Lisa, Sandell, Mari, Hörmann-Wallner, Marlies, Da Quinta, Noelia, Zeinstra, Gertrude G., Almli, Valérie L., Department of Food and Nutrition, and Senses and Food

Subjects
Other Social Sciences not elsewhere specified, Nutrition and Dietetics, preadolescents, digestive, oral, and skin physiology, preference mapping, food neophobia, lcsh:Chemical technology, penalty analysis, Article, Näringslära, cross-cultural, Preadolescents, Preference mapping, Penalty analysis, Cross-cultural, Food neophobia, lcsh:TP1-1185, 3143 Nutrition, Övrig annan samhällsvetenskap, VLAG, Food, Health & Consumer Research
Abstract

Food neophobia influences food choice in school-aged children. However, little is known about how children with different degrees of food neophobia perceive food and to what extent different sensory attributes drive their liking. This paper explores liking and sensory perception of fibre-rich biscuits in school-aged children (n = 509, age 9&ndash, 12 years) with different degrees of food neophobia and from five different European countries (Finland, Italy, Spain, Sweden and United Kingdom). Children tasted and rated their liking of eight commercial biscuits and performed a Check-All-That-Apply task to describe the samples and further completed a Food Neophobia Scale. Children with a higher degree of neophobia displayed a lower liking for all tasted biscuits (p &lt, 0.001). Cross-cultural differences in liking also appeared (p &lt, 0.001). A negative correlation was found between degree of neophobia and the number of CATA-terms used to describe the samples (r = &minus, 0.116, p = 0.009). Penalty analysis showed that degree of food neophobia also affected drivers of biscuit liking, where particularly appearance terms were drivers of disliking for neophobic children. Cross-cultural differences in drivers of liking and disliking were particularly salient for texture attributes. Further research should explore if optimizing appearance attributes could be a way to increase liking of fibre-rich foods in neophobic children.

Published
2021

93. The relationship between glucosinolates and the sensory characteristics of steamed-pureed turnip (Brassica rapa subsp. rapa)

Author

Diana Mohd Nor, Nurfarhana, Lignou, Stella, Bell, Luke, Houston-Price, Carmel, Harvey, Kate, and Methven, Lisa

Abstract

Glucosinolates (GSLs) are phytochemical compounds that can be found in Brassica vegetables. Seven separate batches of steamed-pureed turnip were assessed for GSL content using liquid chromatography mass spectrometry (LC-MS) and for sensory attributes by sensory profiling (carried out by a trained sensory panel). Twelve individual GSLs which included 7 aliphatic, 4 indole and 1 arylaliphatic GSL, were identified across all batches. There were significant differences in individual GSL content between batches, with gluconasturtiin as the most abundant GSL. The total GSL content ranged from 16.07 to 44.74 μmol g-1 dry weight (DW). Sensory profiling concluded there were positive correlations between GSLs and bitter taste, and negative correlations between GSLs (except glucobrassicanapin) and sweet taste. The batches, which had been purchased across different seasons, all led to cooked turnip that contained substantial levels of GSLs which were subsequently all rated as bitter.

Published
2020

94. Elucidating the odor-active aroma compounds in alcohol-free beer and their contribution to the worty flavor

Author

Piornos, J. A., Balagiannis, Dimitris P., Methven, Lisa, Koussissi, Elisabeth, Brouwer, Eric, Parker, Jane K., and Heineken Supply Chain BV

Abstract

Alcohol-free beers (AFB) brewed by cold-contact fermentation exhibit a flavor reminiscent of wort which affects consumer acceptability. The aims of this study were to identify the odor-active compounds in AFB and elucidate the contribution of these to the overall aroma and worty character of the beer. Using a sensomics approach, 27 odor-active aroma compounds were identified and quantitated using GC-MS. The most odor-active compound was methional (boiled potato-like aroma), followed by 3-methylbutanal (cocoa-like), (E)-β-damascenone (apple, jam-like), 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone (curry, spicy-like), and phenylacetaldehyde (floral, honey-like). The important contribution of these flavor compounds to the worty and honey aroma of AFB was determined by sensory assessment of the recombinate in a beer-like matrix with omission tests. The role of 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone in AFB aroma was reported for the first time. The outcomes from this study are of relevance for the brewing industry to design strategies for the reduction of the wortiness of AFB.

Published
2020

95. Intake of Fibre-Associated Foods and Texture Preferences in Relation to Weight Status Among 9-12 Years Old Children in 6 European Countries

Author

Hormann-Wallner, Marlies, Krause, Raphaela, Alfaro, Begona, Jilani, Hannah, Laureati, Monica, Almli, Valerie L., Sandell, Mari, Sandvik, Pernilla, Zeinstra, Gertrude G., Methven, Lisa, Hormann-Wallner, Marlies, Krause, Raphaela, Alfaro, Begona, Jilani, Hannah, Laureati, Monica, Almli, Valerie L., Sandell, Mari, Sandvik, Pernilla, Zeinstra, Gertrude G., and Methven, Lisa

Abstract

Plant foods, rich in fibre, can offer textures that children find difficult to orally manipulate, resulting in low preferences but are important for a healthy diet and prevention of overweight in children. Our aim was to investigate preferences for food texture, intake of fibre-associated foods and the relation to BMI. Three hundred thirty European children (9-12 years, 54% female) indicated their texture preferences using the Child-Food-Texture-Preference- Questionnaire (CFTPQ), and their parents responded on fibre-associated food consumption and anthropometric information. BMI was significantly lower for children with higher intake of wholegrain alternatives of common foods; in addition to being significantly influenced by country and the wearing of a dental brace. Overall BMI-for-age-percentiles (BMI_pct) were negatively associated with the consumption of wholegrain cereals, white pasta and wholemeal products and positively associated with the intake of legumes and white biscuits. In males, BMI_pct were negatively associated with wholegrain products and dried fruits, and in females, positively with legume consumption. A few country-related associations were found for BMI_pct and wholegrain biscuits, seeds and nuts and refined products. No overall correlation was found between BMI_pct and the texture preference of soft/hard foods by CFTPQ, except in Austria. We conclude that this study revealed evidence of a connection between fibre-associated foods and children's BMI at a cross-cultural level and that sex is an important determinant of fibre-associated food intake and the development of overweight in childhood.

Published
2021
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96. High-yield synthesis of transglycosylated mogrosides improves the flavor profile of monk fruit extract sweeteners

Author

OptiBiotix Health, Ministerio de Ciencia, Innovación y Universidades (España), Agencia Estatal de Investigación (España), European Commission, Muñoz Labrador, Ana, Azcarate, Silvana, Lebrón-Aguilar, Rosa, Quintanilla-López, Jesús Eduardo, Galindo-Iranzo, Plácido, Kolida, Sofía, Methven, Lisa, Rastall, Robert A., Moreno, F. Javier, Hernández-Hernández, Oswaldo, OptiBiotix Health, Ministerio de Ciencia, Innovación y Universidades (España), Agencia Estatal de Investigación (España), European Commission, Muñoz Labrador, Ana, Azcarate, Silvana, Lebrón-Aguilar, Rosa, Quintanilla-López, Jesús Eduardo, Galindo-Iranzo, Plácido, Kolida, Sofía, Methven, Lisa, Rastall, Robert A., Moreno, F. Javier, and Hernández-Hernández, Oswaldo

Abstract

Luo Han Guo fruit extract (Siraitia grosvenorii), mainly composed of mogroside V (50%), could be considered a suitable alternative to free sugars; however, its commercial applications are limited by its unpleasant off-notes. In the present work, a central composite design method was employed to optimize the transglycosylation of a mogroside extract using cyclodextrin glucosyltransferases (CGTases) from three different bacteriological sources (Paenibacillus macerans, Geobacillus sp., and Thermoanaerobacter sp.) considering various experimental parameters such as maltodextrin and mogroside concentration, temperature, time of reaction, enzymatic activity, and pH. Product structures were determined by liquid chromatography coupled to a diode-array detector (LC-DAD), liquid chromatography-electrospray ionization-mass spectrometry (LC-ESI-MS), and matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS). Sensory analysis of glucosylated mogrosides showed an improvement in flavor attributes relevant to licorice flavor and aftereffect. Consequently, an optimum methodology was developed to produce new modified mogrosides more suitable when formulating food products as free sugar substitutes.

Published
2021

97. List of Contributors

Author

Acree, Terry E., primary, Aguera, Evelyne, additional, Ahola, Johanna K., additional, Almstätter, Isabella, additional, Alves, Andréa A.R., additional, Amigo, José M., additional, Amrein, Thomas M., additional, Andriot, Isabelle, additional, Antonczak, Serge, additional, Asma, Renske, additional, Athes, Violaine, additional, Aubin, Elodie, additional, Audebert, Alain, additional, Béno, Noelle, additional, Baggenstoss, Juerg, additional, Baiamonte, Irene, additional, Baines, David A., additional, Barbe, Jean-Christophe, additional, Barros, António S., additional, Barros, Elisabete B.P., additional, Batenburg, Max, additional, Beisert, Beata, additional, Benet, Lu, additional, Berdeaux, Olivier, additional, Bernhardt, Jörg, additional, Billmayer, Silvia, additional, Bin, Qing, additional, Birch, Anja N., additional, Bishara, Sandra, additional, Blanch, Consol, additional, Blanco, Domingo, additional, Blank, Imre, additional, Boerrigter-Eenling, Rita, additional, Boisard, Lauriane, additional, Bormann, Sebastian, additional, Bou-Maroun, Elias, additional, Boulanger, Renaud, additional, Brandão, Tiago, additional, Breme, Katharina, additional, Brennecke, Stefan, additional, Brockhoff, Anne, additional, Brondel, Laurent, additional, Brown, Keith, additional, Brunerie, Pascal, additional, Bucci, Remo, additional, Buchhaupt, Markus, additional, Bueno, Mónica, additional, Buettner, Andrea, additional, Cabio’ch, Geoffroy, additional, Cacho, Juan, additional, Cadwallader, Keith R., additional, Callejón, Raquel M., additional, Mar Campo, Maria, additional, Cartier, Charlotte, additional, Carvalho, Beatriz, additional, Castro Alves, Victor C., additional, Cayot, Nathalie, additional, Chabanet, Claire, additional, Chaintreau, Alain, additional, Chambault, Adeline, additional, Charlier, Landry, additional, Chassemont, Claire, additional, Chetschik, Irene, additional, Hee Cho, In, additional, Christlbauer, Monika, additional, Claeys Bouuaert, Thomas, additional, Coic, Solenn, additional, Collin, Sonia, additional, Concejero-Pardos, Belén, additional, Coureaud, Gérard, additional, Courter, Chris, additional, Culleré, Laura, additional, Curtin, Chris D., additional, Cypriani, Marie-Louise, additional, Czerny, Michael, additional, Dacremont, Catherine, additional, D’Aloise, Antonio, additional, Daltoé, Marina M., additional, Darriet, Philippe, additional, Davidek, Tomas, additional, de Jong, Catrienus, additional, De La Fuente, Arancha, additional, Degenhardt, Andreas, additional, Dekkers, Renske, additional, Déléris, Isabelle, additional, Deprêtre, Nicolas, additional, Dermiki, Maria, additional, de Revel, Gilles, additional, Desforges, Neil C., additional, Dijkstra, Annereinou, additional, Dobravalskytė, Diana, additional, Dodson, Andrew T., additional, Donadel, Jossiê Z., additional, Dosne, Thibaut, additional, Du, Xiaofen, additional, Dunemann, Frank, additional, Dussort, Pierre, additional, Stephen Elmore, J., additional, Engel, Karl-Heinz, additional, Escalona-Buendia, Hector B., additional, Escudero, Ana, additional, Espitia-Lopez, Josefa, additional, Etschmann, Maria M.W., additional, Féron, Gilles, additional, Ferreira, Vicente, additional, Festring, Daniel, additional, Fiorucci, Sébastien, additional, Fischer, Ulrich, additional, Fisk, Ian D., additional, Floquet, Pascal, additional, Franco-Luesma, Ernesto, additional, Frank, Stephanie, additional, Frapolli, Sophie, additional, Frauendorfer, Felix, additional, Frey, Peter, additional, Fritsch, Stephanie, additional, Gürbüz, Ozan, additional, Ganß, Sebastian, additional, Garruti, Deborah S., additional, Gassenmeier, Klaus, additional, Gerbaud, Vincent, additional, Giaccio, Joanne, additional, Gil, Ana M., additional, Glabasnia, A., additional, Gohr, André, additional, Golebiowski, Jérôme, additional, Gomes, Bruna L., additional, Goncalves, Liseth, additional, Gourrat-Pernin, Karine, additional, Gouttefangeas, Cécile, additional, Gracia-Moreno, Elisa, additional, Graham, Julie, additional, Gray, David A., additional, Groeneschild, Chantalle, additional, Gros, Jacques, additional, Guggenbühl, Barbara, additional, Guichard, Elisabeth, additional, Guillemin, Hervé, additional, Gunata, Ziya, additional, Hancock, Robert D., additional, Handoko, Dody D., additional, Hansen, Åse S., additional, Hartmann, Beate, additional, Haseleu, Gesa, additional, Hausch, Bethany J., additional, Hazelwood, Lucie A., additional, He, Juan, additional, Heinlein, Anja, additional, Hempfling, Katrin, additional, Hernandez-Orte, Purificación, additional, Herrero, Paula, additional, Hilmer, Jens-Michael, additional, Hixson, Josh L., additional, Hofmann, Thomas, additional, Hogekamp, Hermen, additional, Hort, Joanne, additional, Hory, Chantal, additional, Hufnagel, Jan-Carlos, additional, Ibàñez, Carlos, additional, Ibarra, Dominique, additional, Innerhofer, Georg, additional, Jacob-Lopes, Eduardo, additional, Jacquet, Nathalie, additional, Jiang, Deshou, additional, Jones, Lewis L., additional, Jung, Rainer, additional, Kähne, Fenja, additional, Kallio, Heikki P., additional, Kaloya, Sukhraj, additional, Kelderer, Markus, additional, Kennedy, Orla B., additional, Kerler, Josef, additional, Kersch-Counet, Christine, additional, Kessler, Artur, additional, Kindel, Günter, additional, Klein, Dorothee, additional, Kohlenberg, Birgit, additional, Korichi, Mourad, additional, Kort, Miriam, additional, Koschinski, Stefan, additional, Krammer, Gerhard E., additional, Kreißl, Johanna K., additional, Kurtz, Anne J., additional, Kusbiantoro, B., additional, Kwasniewski, Misha T., additional, Laaksonen, Oskar A., additional, Labouré, Hélène, additional, Lafarge, Céline, additional, Lagemann, Annika, additional, Landrieu, Eric, additional, Lardschneider, Ewald, additional, Lavin, Edward H, additional, Lawless, Harry T., additional, Le Bail, Patricia, additional, Le Fur, Yves, additional, Luc Le Quéré, Jean, additional, Leclercq, Catherine, additional, Leite, Selma G.F., additional, Leitner, Erich, additional, Ley, Jakob P., additional, Lieben, Pascale, additional, Liebig, Margit, additional, Linforth, Robert S.T., additional, Lopez, Ricardo, additional, Lorjaroenphon, Yaowapa, additional, Lubbers, Samuel, additional, Lubian, Elisabetta, additional, Lytra, Georgia, additional, Müller, Jakob, additional, Magalhães, Hilton Cesar R., additional, Magrì, Andrea D., additional, Magrì, Antonio L., additional, Mahattanatawee, Kanjana, additional, Mallia, Silvia, additional, Mantzouridou, Fani, additional, Maraval, Isabelle, additional, Marco, Pedro, additional, Marini, Federico, additional, Marshall, James W., additional, Martens, Marty, additional, Mateo-Vivaracho, Laura, additional, May, Bianca, additional, Mayr, Christine M., additional, Medina, Ana Luisa, additional, Meier, Roberto, additional, Mendez-Iturbe, Daniel, additional, Messner, Christine, additional, Methven, Lisa, additional, Meyerhof, Wolfgang, additional, Moncayo, Liliana, additional, Morakul, Sumallika, additional, Morales, Maria Lourdes, additional, Moretton, Cédric, additional, Mort, Emily S., additional, Moser, Mireille, additional, Mottram, Donald S., additional, Mouret, Jean-Roch, additional, Mueller, Stefan, additional, Murat, Chloé, additional, Nalli, Stefano M., additional, Nardo, Nicoletta, additional, Negishi, Osamu, additional, Negishi, Yukiko, additional, Nicoli, Stefano, additional, Nicolle, Pamela, additional, Nigay, Henri, additional, Nijssen, Ben, additional, Nizet, Sabrina, additional, Novotny, Ondrej, additional, Obst, Katja, additional, Olachea-Martínez, Francisco J., additional, Oliveira, Alcilucia, additional, Ontanón, Ignacio, additional, Orth, Anne-Marie, additional, Pabi, Nicole, additional, Paetz, Susanne, additional, Paoletti, Flavio, additional, Paraskevopoulou, Adamantini, additional, Paravisini, Laurianne, additional, Parker, Jane K., additional, Paterson, Alistair, additional, Paula Barros, Elisabete B., additional, Peña, Francisco, additional, Peck, Jim, additional, Peeters, Florence, additional, Peiró, Pere, additional, Penha, Maria Flávia A., additional, Pepin, Liesbeth, additional, Perez, M., additional, Pérez-Cacho, Pilar Ruiz, additional, Petersen, Mikael A., additional, Peterson, Devin G., additional, Pfaffl, Michael W., additional, Pinto, Náyra O.F., additional, Pischetsrieder, Monika, additional, Plyer, Daniel, additional, Poette, Julie, additional, Poisson, Luigi, additional, Ponne, Carina, additional, Poonlaphdecha, Janchai, additional, Poplacean, Iulia, additional, Puputti, Sari, additional, Qannari, El Mostafa, additional, Qian, Michael C., additional, Queiroz, Maria I., additional, Rabillier, Jean-Marc, additional, Raffo, Antonio, additional, Rauhut, Doris, additional, Reichelt, Katharina V., additional, Reifschneider, Francisco J.B., additional, Renault, Anne, additional, Repoux, Marie, additional, Resconi, Virginia C., additional, Rezende, Claudia M., additional, Rivera, Felipe M., additional, Rochat, Sabine, additional, Rodrigues, João A., additional, Rojas, José M., additional, Roques, S. Sandrine, additional, Rouseff, June, additional, Rouseff, Russell L., additional, Ruiz, Daniel, additional, Ruiz-Teran, Francisco, additional, Runge, Christa, additional, Rytz, Andreas, additional, Saadi, Khaled, additional, Sablayrolles, Jean-Marie, additional, Sacks, Gavin L., additional, Sahin, Hilal, additional, Saint-Eve, Anne, additional, Salles, Christian, additional, San Juan, Felipe, additional, Sandell, Mari A., additional, Sandgruber, Stefanie, additional, Santos, Andriéli B., additional, Schäfer, Uwe, additional, Schüttler, Armin, additional, Schaal, Benoist, additional, Schaller, Jean-Pierre, additional, Schieberle, Peter, additional, Schmarr, Hans-Georg, additional, Schmidt, Christina, additional, Schoen, Eric, additional, Scholtes, Caroline, additional, Schrader, Dirk, additional, Schrader, Jens, additional, Schrampf, Eva, additional, Schwab, Wilfried, additional, Schwager, Hugo, additional, Sefton, Mark A., additional, Seilwind, Stefan, additional, Sémon, Etienne, additional, Siegmund, Barbara, additional, Silamba, I., additional, Silva Ferreira, António C., additional, Sinding, Charlotte, additional, Skelton, Susan, additional, Smogrovicova, Daniela, additional, Solà, Josep, additional, Soldevilla, Hortensia Galán, additional, Soles, Rollin, additional, Söllner, Kerstin, additional, Souchon, Isabelle, additional, Stangl, Andreas, additional, Starkenmann, Christian, additional, Steinhaus, Martin, additional, Evelyn Stelzl, M., additional, Stephan, Andreas, additional, Stettner, Georg, additional, Strube, Andrea, additional, Suess, Barbara, additional, Suwankanit, Chutipapha, additional, Swanepoel, Karen M., additional, Talbot, Matthew D., additional, Talou, Thierry, additional, Tarrega, Amparo, additional, Taylor, Andrew, additional, Taylor, Dennis K., additional, Thomas, E., additional, Thomas, Karin, additional, Thomas-Danguin, Thierry, additional, Tissot, Emeline, additional, Toldam-Andersen, Torben, additional, Topin, Jérémie, additional, Torres-Moreno, Miriam, additional, Torri, Aiana F., additional, Tournier, Carole, additional, Trautzsch, Stephan, additional, Tromelin, Anne, additional, Troncoso, Ana M., additional, Úbeda, Cristina, additional, Ulrich, Detlef, additional, Varming, Camilla, additional, Venskutonis, Petras Rimantas, additional, Venturini, Maria E., additional, Verde-Calvo, Jose Ramon, additional, Villmann, Carmen, additional, van der Velden, Rob, additional, Wüst, Matthias, additional, Wagner, Roger, additional, Walsh, Stuart, additional, Wansink, Brian, additional, Wassink, Anne-Marie, additional, Wessjohann, Ludger, additional, Whitaker, Vance, additional, Hanny Wijayaa, Christofora, additional, Williams, Robert C., additional, Wittlake, Rüdiger, additional, Wollmann, Nadine, additional, Yang, Baoru, additional, Yang, Nicole, additional, Yu, Lu, additional, Yvan, Niclass, additional, Yven, Claude, additional, Zapata, Julián, additional, Zepka, Leila Q., additional, and Ziegler, Herta, additional

Published
2014
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