Martens M (1999). "A philosophy for sensory science". Food Quality and Preference. 10 (4–5): 233–244. doi:10.1016/s0950-3293(99)00024-5.
Köster EP (2009). "Diversity in the determinants of food choice: A psychological perspective". Food Quality and Preference. 20 (2): 70–82. doi:10.1016/j.foodqual.2007.11.002.