Johanneke Busch

Sensory Properties of Virgin Olive Oil Polyphenols:  Identification of Deacetoxy-ligstroside Aglycon as a Key Contributor to Pungency

Paul Andrewes, Johanneke Busch, Teun de Joode et al. · Journal of Agricultural and Food Chemistry · 2003 · 323 citations

Food Chemistry, Polyphenolics, Other Polyphenol Fractions +13

Odour–taste interactions: A way to enhance saltiness in low-salt content solutions

Génica Lawrence, Christian Salles, Chantal Septier et al. · Food Quality and Preference · 2008 · 194 citations · Full text

Food Chemistry, Sensory Science (Food Sensory Science), Low-salt Content Solutions +8

Sodium reduction: Optimizing product composition and structure towards increasing saltiness perception

Johanneke Busch, Fiona Y.S. Yong, S. M. Goh · Trends in Food Science & Technology · 2012 · 128 citations

Sodium Homeostasis, Saltiness Perception, Optimizing Product Composition +2

Using cross-modal interactions to counterbalance salt reduction in solid foods

Génica Lawrence, Christian Salles, Olivier Palicki et al. · International Dairy Journal · 2010 · 93 citations

Salt Reduction, Food Analysis, Food Quality +3

Temporal Contrast of Salt Delivery in Mouth Increases Salt Perception

Johanneke Busch, Carole Tournier, J.E. Knoop et al. · Chemical Senses · 2009 · 82 citations · Full text

Sensory Science (Early Childhood Education), Sensory Science, Social Sciences +16