Publikationen

Scientific Publications and Book Chapters

Maier, A.S. (2017). Geboren als Gourmet. Die Vielfalt auf dem Teller schult den Gaumen. Leben und Erziehen Sonderheft, 1, 48-50.

Maier-Nöth, A., Schaal, B., Leathwood, P., Issanchou, S. (2016) The Lasting Influences of Early Food-Related Variety Experience: A Longitudinal Study of Vegetable Acceptance from 5 Months to 6 Years in Two Populations. PLoS ONE 11(3): e0151356. doi:10.1371/journal.pone.0151356.

Maier, A.S. (2014). Geboren als Gourmet. Leben und Erziehen, 9, 40-42.

Maier, A.S. (2014). Small children don’t have to hate veggies. Alimentarium Booklet.

Kruseman, M., Bucher Della Torre, S., Eyer, C., Maier, A.S. (2013). Alimentation en crèche: des menus équilibrés ne présagent pas d’apports nutritionnels adéquats. Cahiers de Nutrition et diététique,48, 240-247.

Maier, A.S., Leathwood, P.D., Pineau, N., Issanchou, S. (2011). Influence of early weaning practices on acceptance of vegetables in 15- and 36-month-old children. Alimentarium Booklet.

Maier, A.S., Leathwood, P.D., Schaal, B., Issanchou, S. (2010). Sensorialité et Diversification Alimentaire. Journal Médecine et Enfance, 30, 71-78.

Gabay, G., Flores, L., Moskowitz, Maier, A.S. (2010). Creating technology-based merchandising ideas for hair coloring through weak signals, concept optimization and mind-set segmentation. Journal of Consumer Marketing, 27, 211-223.

Maier, A.S., Moskowitz, H., Beckley, J., Ashman, H. (2009). Using Mind-Set Information About Health, Pleasure and Function to Understand Consumer Choices in Bottled Water. The Open Food Science Journal, 3, 42-61.

Maier, A.S. (2009). Influences sur l’acceptation des aliments dans la petite enfance. Alimentarium Booklet.

Moskowitz, H., Reisner, M., Maier, A.S. (2009). Creating food concepts to guide product development and marketing. In: An integrated approach to New Food Product Development, by Moskowitz, Saguy & Straus (Editor), CRC Press, New York, USA.

Maier, A.S. (2008). L’aillaitement et le mode de diversification alimentaire influence l’acceptation de flaveur. L’eveil du gout et son impact sur les conduites alimentaires, 16ème congres national de l’AFPA. Le Pediatre, XLIV: 227, 31-32.

Maier, A.S., Blossfeld, I., Leathwood, P.D. (2008). L’expérience précoce de la variété sensorielle et ses conséquences sur l’alimentation future. Enfance, 3, 231-240.

Maier, A.S., Chabanet C, Schaal B, Leathwood PD, Issanchou SN (2008). Breastfeeding and experience with variety early in weaning increase infants’ acceptance of new foods for up to two months. Clinical Nutrition, 27, 849-857.

Maier, A.S., Chabanet, C., Schaal, B., Issanchou, S., Leathwood, P. (2007). Effects of repeated exposure on acceptance of initially disliked vegetables in 7-month old infants. Food Quality and Preference, 18, 1023-1032.

Maier, A.S., Chabanet, C., Schaal, B., Leathwood, P., Issanchou, S. (2007). Food-related sensory experience from birth through weaning: Contrasted patterns in 2 nearby European regions. Appetite, 49, 429-440.

Maier, A.S., Vickers, Z., & Inman, J.J. (2007). Sensory-specific satiety, its crossovers, and subsequent choice of potato chip flavors. Appetite, 49, 419–428.

Leathwood, P. & Maier, A.S (2005). Early influences on taste preferences. Feeding during Late Infancy and Early Childhood: Impact on Health. Nestlé Nutrition Workshop Series Paediatric Program. 56, pp. 127-141.

Bagnato, L., Sorci, M., Antonini, G., Baruffa, G., Maier, A.S., Leathwood, P, Thiran, J.-Ph. (2007). Robust infants face tracking using active appearance models: A mixed state condensation approach. Paper from the International Conference on Image Processing (ICIP), 2007.

Maier, A.S., Flores, L. (2005). Creating a Cyberspace Innovation Machine. In: Concept research in food product design and development. Moskowitz, Porretta & Silcher (Editor), Blackwell Publishing, Iowa, USA.

Maier, A.S., Flores, L., Moskowitz, H.R. (2005). Hearing the voice of the consumer and designing product and position concepts for a healthful salad dressing. Journal of Food Products Marketing.

Beckley, H.; Hollis, H., Maier, A.S., Moskowitz, H.R. (2004) What Features Drive Rated Burger Craveability – At The Concept Level? Journal of Sensory Studies, 19; 27-47.

Moskowitz, H.R., Maier, A.S., Beckley, J., Flores, L. (2004). Hispanic and non-Hispanic responses to concepts for four foods. Journal of Sensory Studies, 19, 459-485.

Maier, A.S., Flores, L., & Moskowitz, H.R. (2004). Accelerating product development by understanding weak signals and strong communications: The case of bottled water. Journal of Food Products Marketing (Haworth Press).

Maier, A.S. (2003). Sensory-Specific Satiety and switching pattern among flavors of potato chips, MSc Thesis, University of Minnesota, St Paul, USA.

Maier, A.S., Flores, L., Moskowitz, H.R. (2003). Accelerating development by understanding weak signals and strong communications: The case of a wholesome bread that delights consumers. Food Quality and Preference, 14, 327-339.

Conference proceedings and published abstracts

Maier-Nöth, A. (2016). Variety & Repeated Exposure: Fruits and vegetables are so important and yet many infants & toddlers don`t get enough. The 3rd International Conference on Nutrition & Growth. 17-19 March, 2016, Vienna. Austria.

Maier, A.S., Leathwood, P.D. (2010). Facial Expression as a Window on Information Processing, Arousal, and Affect: Infants‘ Responses to Tastes, Smells, and Startle: Infants‘ Hedonic Facial Responses Indicating Degree of Wanting and Liking Foods in two European Regions. The XVIIth Biennial International Conference on Infant Studies, Baltimore, Maryland, March 10-14, 2010.

Maier, A.S., Leathwood, P.D., Schaal, B., Issanchou, S. (2009). Influence of early weaning practices on acceptance of vegetables in 15- and 36-month-old children. 8th Pangborn Sensory Science Symposium. 26-30 July, 2009. Florence, Italy. 2009.

Maier, A.S. Leathwood, P. (2009). Infants’ hedonic facial responses indicating degree of wanting & liking for foods. Communication oral. XIV European Conference on Developmental Psychology, August 18-22, 2009, Vilnius, Lithuania.

Maier, A.S. (2009). Influence des pratiques d’allaitement et de diversification sur l’acceptation de flaveurs nouvelles chez le jeune enfant : Variabilité intra- et inter-régionale. Conference de Centre European Science du Gout, Dijon, France.

Maier, A.S. (2009). Früher Einfluss auf Geschmacksempfinden und -vorlieben. Pediatrician and Clinical Nutrition Conference, Obergurgl, Austria.

Maier, A.S., Leathwood, P.D., Issanchou, S. Schaal, B. (2008). Communication oral. Infants’ facial responses indicating liking of a new food, 12th European Conference on Facial Expression, 28-31 July, 2008. University of Geneva, Switzerland.

Maier, A.S. (2008). L’aillaitement et le mode de diversification alimentaire influence l’acceptation de flaveur. L’eveil tu gout et son impat sur les conduites alimentaires, Communication oral. Le 6e congres national de l’AFPA, 2008, Toulouse, France.

Maier, A.S., Chabanet, C., Issanchou, S., Schaal, B. (2005). Infants’ facial responses towards a food stimuli. Communication Oral. A Sense of Innovation Third European Conference on Sensory & Consumer Research, Hamburg, Germany.

Maier. A.S., Chabanet. C., Issanchou. S., Schaal. B. (2005). Exposure to different regimens of food variety influences the acceptance of new flavours by weanling infants. VIth Pangborn, Sensory Science Symposium in Harrogate, 7-11 August, UK.

Maier. A.S., Chabanet, C., Issanchou, S., Schaal, B. (2005). Current practices regarding the introduction of early solid foods to infants in two neighbouring cultural groups. VIth Pangborn Sensory Science Symposium in Harrogate, 7-11 August, UK.

Maier, A.S., Chabanet, C., Issanchou, S., Schaal, B. (2005). Current practices regarding the introduction of early solid foods to infants in two neighbouring cultural groups. Rencontres Dijonnaises entre les sciences et industries du goût, 2005, Dijon, France.

Maier, A.S., Chabanet, C., Issanchou, S., Schaal B. (2004). Weaning practices: a cross-culture comparison. Communication oral. ECRO 2004, Dijon, France.

Moskowitz, H.R., Maier, A.S. (2004). Deconstructing the Competitive Communications to Identify New Consumer Needs, Relevant Product Features and Emerging Consumer Segments – Communication oral. IQPC – New Product Development for the Food Industry.

Maier, A.S., Flores, L. Moskowitz, H.R. (2003). Accelerating development by understanding weak signals and strong communications: The case of bottled water. Food Choice Conference, Philadelphia, USA, Society for Nutrition Education.

Flores, L., Moskowitz, H.R., Maier, A.S. (2003). From „weak signals“ to successful product development: using advanced research technology for consumer driven innovation. ESOMAR, Technovate, Cannes.

Flores, L., Moskowitz, H.R., Maier, A.S. (2003). Consumer Sensory Research: A Critical Tool for New Product Development, IFT 2003.

Maier, A.S., Flores, L., Moskowitz, H.R. (2003). From „weak signals“ in the environment to successful development: Using research technology to drive customer-based innovation for snack food products. Communication poster. The Vth PANGBORN Sensory Science symposium, 20-24 July, Boston, USA.

Maier, A.S., Flores, L., Moskowitz, H.R. (2003). Accelerating development by understanding weak signals and strong communications: The case of bottled water. The XIth food choice conference, 26-30 July, Philadelphia, USA.

Maier, A.S., Beckley, H.; Hollis, H., Moskowitz, H.R (2003) Spotting & Capturing Consumer Signals. Xth for systematic innovation: Workshop Series. The PANGBORN Sensory Science symposium, 20-24 July, Boston, USA.

Maier, A.S., Vickers, Z., Inman, J.J. (2002). Sensory-Specific Satiety and switching pattern among flavors of potato chips, Abstracts, Appetite, 39, 227-265. Xth. The Food Choice Conference, Wageningen, Netherlands.

Moskowitz, H.R., Maier, A.S. (2003). Process Improvement for New Product Development in the Food Industry: Improving Productivity, Efficiency and Success Rate. Miami, Florida, USA.