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Novel Techniques in Sensory Characterization and Consumer Profiling
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Outgoing claims: the papers this work cites, builds on, or argues with.
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Characterization of impact odorants and sensory profile of Bobal red wines from Spain's La Mancha region
inferredcites →https://doi.org/10.1002/jsfa.4593openalex-snapshot
Quantitative descriptive analysis of Italian polenta produced with different corn cultivars
inferredcites →https://doi.org/10.1016/0950-3293(94)p4212-oopenalex-snapshot
Development of the attributes and panel screening for texture descriptive analysis of milk gels aided by multivariate statistical procedures
inferredcites →https://doi.org/10.1016/0950-3293(95)00032-1openalex-snapshot
Designing consumer trials balanced for first and higher orders of carry-over effect when only a subset of k samples from t may be tested
inferredcites →https://doi.org/10.1016/j.aca.2011.12.024openalex-snapshot
Evaluation of bitterness in white wine applying descriptive analysis, time-intensity analysis, and temporal dominance of sensations analysis
inferredcites →https://doi.org/10.1016/j.foodchem.2010.10.096openalex-snapshot
Beef stock reduction with red wine – Effects of preparation method and wine characteristics
inferredcites →https://doi.org/10.1016/j.foodhyd.2011.04.011openalex-snapshot
The effect of microstructure on the sensory perception and textural characteristics of whey protein/κ-carrageenan mixed gels
inferredcites →https://doi.org/10.1016/j.foodqual.2011.09.004openalex-snapshot
Sensory perception of salmon and culinary sauces – An interdisciplinary approach
inferredcites →https://doi.org/10.1016/j.foodqual.2012.02.004openalex-snapshot
Using quantitative descriptive analysis and temporal dominance of sensations analysis as complementary methods for profiling commercial blackcurrant squashes
inferredcites →https://doi.org/10.1016/j.foodres.2011.10.002openalex-snapshot
Flavour profiling of fresh and processed fruit smoothies by instrumental and sensory analysis
inferredcites →https://doi.org/10.1016/s0950-3293(00)00021-5openalex-snapshot
Comparison of odour sensory profiles performed by two independent trained panels following the same descriptive analysis procedures
inferredcites →https://doi.org/10.1016/s0950-3293(01)00030-1openalex-snapshot
A quality measurement for sensory profile analysis The contribution of extended cross-validation and resampling techniques
inferredcites →https://doi.org/10.1016/s0950-3293(96)00026-2openalex-snapshot
Incomplete block designs for the minimisation of order and carry-over effects in sensory analysis
inferredcites →https://doi.org/10.1016/s0950-3293(96)00042-0openalex-snapshot
Are assessors levels of a split-plot factor in the analysis of variance of sensory profile experiments?
inferredcites →https://doi.org/10.1016/s0950-3293(96)00050-xopenalex-snapshot
Fixed or random assessors in sensory profiling?
inferredcites →https://doi.org/10.1016/s0950-3293(97)00050-5openalex-snapshot
Commentary on random vs. fixed effects for panelists
inferredcites →https://doi.org/10.1016/s0950-3293(97)00053-0openalex-snapshot
Comments from Pascal Schlich on the Næs & Langsrud paper
inferredcites →https://doi.org/10.1021/jf2040548openalex-snapshot
Contribution of Several Volatile Phenols and Their Glycoconjugates to Smoke-Related Sensory Properties of Red Wine
inferredcites →https://doi.org/10.1111/j.1365-2621.1989.tb05991.xopenalex-snapshot
Comparison of Canonical Variate and Principal Component Analyses of Wine Descriptive Analysis Data
inferredcites →https://doi.org/10.1111/j.1365-2621.1994.tb14682.xopenalex-snapshot
Frozen Dessert Attribute Changes with Increased Amounts of Unsaturated Fatty Acids
inferredcites →https://doi.org/10.1111/j.1365-2621.2011.02817.xopenalex-snapshot
Flavour of natural and roasted Turkish hazelnut varieties (Corylus avellana L.) by descriptive sensory analysis, electronic nose and chemometrics
inferredcites →https://doi.org/10.1111/j.1745-4557.1998.tb00522.xopenalex-snapshot
EFFECTS OF LIPIDS AND PROCESSING CONDITIONS ON THE SENSORY CHARACTERISTICS OF EXTRUDED DRY PET FOOD1
inferredcites →https://doi.org/10.1111/j.1745-459x.1992.tb00195.xopenalex-snapshot
DESCRIPTIVE ANALYSIS OF ORAL PUNGENCY1
inferredcites →https://doi.org/10.1111/j.1745-459x.1994.tb00227.xopenalex-snapshot
A COMPARISON OF DESCRIPTIVE ANALYSIS OF VANILLA BY TWO INDEPENDENTLY TRAINED PANELS1
inferredcites →https://doi.org/10.1111/j.1745-459x.1998.tb00075.xopenalex-snapshot
UNIVERSAL, PRODUCT AND ATTRIBUTE SPECIFIC SCALING AND THE DEVELOPMENT OF COMMON LEXICONS IN DESCRIPTIVE ANALYSIS
inferredcites →https://doi.org/10.1111/j.1745-459x.2000.tb00264.xopenalex-snapshot
SELECTION OF STANDARDS TO REFERENCE TERMS IN A CHEDDAR‐TYPE CHEESE FLAVOR LANGUAGE
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SELECTION AND SCREENING OF A DESCRIPTIVE PANEL FOR EWES MILK CHEESE SENSORY PROFILING
inferredcites →https://doi.org/10.1111/j.1745-459x.2002.tb00357.xopenalex-snapshot
MATCHING RESULTS OF TWO INDEPENDENT HIGHLY TRAINED SENSORY PANELS USING DIFFERENT DESCRIPTIVE ANALYSIS METHODS1
inferredcites →https://doi.org/10.1111/j.1745-459x.2002.tb00363.xopenalex-snapshot
A COMPARISON BETWEEN PAPER AND COMPUTERIZED BALLOTS AND A STUDY OF SIMULATED SUBSTITUTION BETWEEN THE TWO BALLOTS USED IN DESCRIPTIVE ANALYSIS1
inferredcites →https://doi.org/10.1111/j.1745-459x.2009.00227.xopenalex-snapshot
A GENERAL LEXICON FOR SENSORY ANALYSIS OF TEXTURE AND APPEARANCE OF LIP PRODUCTS
inferredcites →https://doi.org/10.1111/j.1745-459x.2011.00365.xopenalex-snapshot
THE MCCORMICK SPICE WHEEL: A SYSTEMATIC AND VISUAL APPROACH TO SENSORY LEXICON DEVELOPMENT
inferredcites →https://doi.org/10.1111/j.1745-459x.2012.00371.xopenalex-snapshot
ODOR EVALUATION AND DISCRIMINATION OF CAR CABIN AND ITS COMPONENTS: APPLICATION OF THE “FIELD OF ODORS” APPROACH IN A SENSORY DESCRIPTIVE ANALYSIS
inferredcites →https://doi.org/10.1111/j.1745-459x.2012.00373.xopenalex-snapshot
HOW MANY JUDGES SHOULD ONE USE FOR SENSORY DESCRIPTIVE ANALYSIS?
inferredcites →https://doi.org/10.1111/j.1755-0238.2011.00155.xopenalex-snapshot
The relationship between sensory attributes and wine composition for Australian Cabernet Sauvignon wines
inferredcites →https://doi.org/10.1111/j.2517-6161.1975.tb01037.xopenalex-snapshot
Missing Values in Multivariate Analysis
inferredcites →https://doi.org/10.1177/0040517512438125openalex-snapshot
Sensory evaluation and instrumental measurements to determine tactile properties of wool fabrics
inferredcites →https://doi.org/10.1556/aalim.41.2012.1.15openalex-snapshot
Mandarin peel aroma: Estimation by using headspace/GC/MS and descriptive analysis techniques
inferredcites →https://doi.org/10.3168/jds.s0022-0302(00)75105-8openalex-snapshot
Effect of Milk Fat, Cocoa Butter, and Whey Protein Fat Replacers on the Sensory Properties of Lowfat and Nonfat Chocolate Ice Cream
inferredcites →https://doi.org/10.5344/ajev.2006.57.4.481openalex-snapshot
Analysis of Tannins in Red Wine Using Multiple Methods: Correlation with Perceived Astringency
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Consumer Perception of Food Texture in Relation to Preferences and Food Intake
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Human Experience of Eating and Drinking: Perspectives on 50 Years of Measurement Progress
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Individual Differences in Projective Mapping and Sorting Data
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Individual Differences in CATA and PSP Data
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Individual Differences in Consumer Liking Data (Rating Based)
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Dynamics of Consumer Perception
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Pairing physical and sensory properties of dysphagia thickeners to understand disliking
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New malic acid producer strains of Saccharomyces cerevisiae for preserving wine acidity during alcoholic fermentation
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Consumer acceptance and sensory profiling of reengineered kitoza products
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Modeling grape taste and mouthfeel from chemical composition
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The influence of storage conditions on the chemistry and flavor of hoppy ales
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Evaluation of a rating-based variant of check-all-that-apply questions: Rate-all-that-apply (RATA)
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Further investigations into the reproducibility of check-all-that-apply (CATA) questions for sensory product characterization elicited by consumers
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Application of multiple-sip temporal dominance of sensations to the evaluation of sweeteners
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Examination of sensory product characterization bias when check-all-that-apply (CATA) questions are used concurrently with hedonic assessments
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Testing for differences between impact of attributes in penalty-lift analysis
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List length has little impact on consumers’ visual attention to CATA questions
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Check-all-that-apply (CATA) questions for sensory product characterization by consumers: Investigations into the number of terms used in CATA questions
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Temporal liking and CATA analysis of TDS data on flavored fresh cheese
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Comparison of Correspondence Analysis based on Hellinger and chi-square distances to obtain sensory spaces from check-all-that-apply (CATA) questions
inferred← citeshttps://doi.org/10.1016/j.foodqual.2015.04.001openalex-snapshot
The concurrent use of JAR and CATA questions in hedonic scaling is unlikely to cause hedonic bias, but may increase product discrimination
inferred← citeshttps://doi.org/10.1016/j.foodqual.2015.04.005openalex-snapshot
Comparison of methods for generating sensory vocabulary with consumers: A case study with two types of satiating foods
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inferred← citeshttps://doi.org/10.1016/j.foodqual.2015.06.017openalex-snapshot
Temporal Check-All-That-Apply (TCATA): A novel dynamic method for characterizing products
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Pole selection in Polarized Sensory Positioning: Insights from the cognitive aspects behind the task
inferred← citeshttps://doi.org/10.1016/j.foodqual.2015.08.008openalex-snapshot
Performance of Flash Profile and Napping with and without training for describing small sensory differences in a model wine
inferred← citeshttps://doi.org/10.1016/j.foodqual.2015.09.009openalex-snapshot
Do individual differences in visual attention to CATA questions affect sensory product characterization? A case study with plain crackers
inferred← citeshttps://doi.org/10.1016/j.foodqual.2015.09.014openalex-snapshot
Randomization of CATA attributes: Should attribute lists be allocated to assessors or to samples?
inferred← citeshttps://doi.org/10.1016/j.foodqual.2015.11.003openalex-snapshot
On the analysis of Rate-All-That-Apply (RATA) data
inferred← citeshttps://doi.org/10.1016/j.foodqual.2015.12.010openalex-snapshot
Statistical evaluation of panel repeatability in Check-All-That-Apply questions
inferred← citeshttps://doi.org/10.1016/j.foodqual.2016.01.011openalex-snapshot
Advances in representation and analysis of mono and multi-intake Temporal Dominance of Sensations data
inferred← citeshttps://doi.org/10.1016/j.foodqual.2016.02.017openalex-snapshot
Rate-all-that-apply (RATA) with semi-trained assessors: An investigation of the method reproducibility at assessor-, attribute- and panel-level
inferred← citeshttps://doi.org/10.1016/j.foodqual.2016.07.006openalex-snapshot
Comparison of two TCATA variants for dynamic sensory characterization of food products
inferred← citeshttps://doi.org/10.1016/j.foodqual.2016.08.011openalex-snapshot
Hedonic product optimisation: CATA questions as alternatives to JAR scales
inferred← citeshttps://doi.org/10.1016/j.foodqual.2016.09.010openalex-snapshot
Comparison of Rate-All-That-Apply (RATA) and Descriptive sensory Analysis (DA) of model double emulsions with subtle perceptual differences
inferred← citeshttps://doi.org/10.1016/j.foodqual.2016.09.013openalex-snapshot
Comparison of consumer-based methodologies for sensory characterization: Case study with four sample sets of powdered drinks
inferred← citeshttps://doi.org/10.1016/j.foodqual.2016.10.005openalex-snapshot
Concurrent elicitation of hedonic and CATA/RATA responses with Chinese and Korean consumers: Hedonic bias is unlikely to occur
inferred← citeshttps://doi.org/10.1016/j.foodqual.2016.10.010openalex-snapshot
A novel two-step rating-based ‘double-faced applicability’ test. Part 1: Its performance in sample discrimination in comparison to simple one-step applicability rating
inferred← citeshttps://doi.org/10.1016/j.foodqual.2016.11.008openalex-snapshot
Knowledge representation among assessors through free hierarchical sorting and a semi-directed interview: Exploring Beaujolais wines
inferred← citeshttps://doi.org/10.1016/j.foodqual.2016.11.012openalex-snapshot
Estimating and interpreting more than two consensus components in projective mapping: INDSCAL vs. multiple factor analysis (MFA)
inferred← citeshttps://doi.org/10.1016/j.foodqual.2016.12.013openalex-snapshot
Comparison of rate-all-that-apply (RATA) and check-all-that-apply (CATA) questions across seven consumer studies
inferred← citeshttps://doi.org/10.1016/j.foodqual.2017.02.003openalex-snapshot
The analysis of temporal check-all-that-apply (TCATA) data
inferred← citeshttps://doi.org/10.1016/j.foodqual.2017.02.008openalex-snapshot
Analysis of TCATA Fading data: Imputation of gaps in temporal profiles
inferred← citeshttps://doi.org/10.1016/j.foodqual.2017.02.011openalex-snapshot
A novel two-step rating-based ‘double-faced applicability’ test. Part 2: Introducing a novel measure of affect magnitude ( d ′ A ) for profiling consumers’ product usage experience based on Signal Detection Theory
inferred← citeshttps://doi.org/10.1016/j.foodqual.2017.02.017openalex-snapshot
Sensory attributes shaping consumers’ willingness-to-pay for newly developed processed meat products with natural compounds and a reduced level of nitrite
inferred← citeshttps://doi.org/10.1016/j.foodqual.2017.03.011openalex-snapshot
Testing lexical equivalences for wine flavours in emerging markets: Do hawthorns taste like blackberries?
inferred← citeshttps://doi.org/10.1016/j.foodqual.2017.05.003openalex-snapshot
Investigating preferred coffee consumption contexts using open-ended questions
inferred← citeshttps://doi.org/10.1016/j.foodqual.2017.06.002openalex-snapshot
Applying appeal ratings and CATA for making word choices in messaging about food technology
inferred← citeshttps://doi.org/10.1016/j.foodqual.2017.06.012openalex-snapshot
Exploring the use of rapid profiling techniques for use in older adult populations
inferred← citeshttps://doi.org/10.1016/j.foodqual.2017.07.001openalex-snapshot
Consumer perceptions of indulgence: A case study with cookies
inferred← citeshttps://doi.org/10.1016/j.foodqual.2017.09.013openalex-snapshot
Number of terms to use in temporal check-all-that-apply studies (TCATA and TCATA Fading) for sensory product characterization by consumers
inferred← citeshttps://doi.org/10.1016/j.foodqual.2017.10.009openalex-snapshot
Check-All-That-Apply (CATA) with semi-trained assessors: Sensory profiles closer to descriptive analysis or consumer elicited data?
inferred← citeshttps://doi.org/10.1016/j.foodqual.2017.10.014openalex-snapshot
What is dominance? An exploration of the concept in TDS tests with trained assessors and consumers
inferred← citeshttps://doi.org/10.1016/j.foodqual.2018.01.002openalex-snapshot
When the choice of the temporal method does make a difference: TCATA, TDS and TDS by modality for characterizing semi-solid foods
inferred← citeshttps://doi.org/10.1016/j.foodqual.2018.01.003openalex-snapshot
Rapid sensory profiles with DISTATIS and Barycentric Text Projection: An example with amari , bitter herbal liqueurs
inferred← citeshttps://doi.org/10.1016/j.foodqual.2018.06.003openalex-snapshot
Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping
inferred← citeshttps://doi.org/10.1016/j.foodqual.2018.09.005openalex-snapshot
Testing SensoGraph, a geometric approach for fast sensory evaluation
inferred← citeshttps://doi.org/10.1016/j.foodqual.2018.09.006openalex-snapshot
A new approach for the analysis of data and the clustering of subjects in a CATA experiment
inferred← citeshttps://doi.org/10.1016/j.foodqual.2018.11.022openalex-snapshot
Temporal methods: Are we comparing apples and oranges?
inferred← citeshttps://doi.org/10.1016/j.foodqual.2019.04.002openalex-snapshot
Consumer categorization of plant-based dishes: Implications for promoting vegetable consumption
inferred← citeshttps://doi.org/10.1016/j.foodqual.2019.05.004openalex-snapshot
Do immersive techniques help to capture consumer reality?
inferred← citeshttps://doi.org/10.1016/j.foodqual.2019.05.017openalex-snapshot
Assessment of the agreement and cluster analysis of the respondents in a CATA experiment
inferred← citeshttps://doi.org/10.1016/j.foodqual.2019.103734openalex-snapshot
From consumption behaviour to sensory measurement: Sensory characterization of the perceived flavour complexity of a chocolate dessert experience
inferred← citeshttps://doi.org/10.1016/j.foodqual.2019.103736openalex-snapshot
Exploring how age influences sensory perception, thirst and hunger during the consumption of oral nutritional supplements using the check-all-that-apply methodology
inferred← citeshttps://doi.org/10.1016/j.foodqual.2019.103783openalex-snapshot
Cross-cultural examination of a product of differing familiarity (Hard Cider) by American and Chinese panelists using rapid profiling techniques
inferred← citeshttps://doi.org/10.1016/j.foodqual.2019.103858openalex-snapshot
An investigation of the Pivot© Profile sensory analysis method using wine experts: Comparison with descriptive analysis and results from two expert panels
inferred← citeshttps://doi.org/10.1016/j.foodqual.2020.103870openalex-snapshot
Sorting backbone analysis: A network-based method of extracting key actionable information from free-sorting task results
inferred← citeshttps://doi.org/10.1016/j.foodqual.2020.103889openalex-snapshot
Assessment of instructions on panelist cognitive framework and free sorting task results: A case study of cold brew coffee
inferred← citeshttps://doi.org/10.1016/j.foodqual.2020.103900openalex-snapshot
Use of different panellists (experienced, trained, consumers and experts) and the projective mapping task to evaluate white wine
inferred← citeshttps://doi.org/10.1016/j.foodqual.2020.103920openalex-snapshot
Comparison of methods to develop an emotional lexicon of wine: Conventional vs rapid-method approach
inferred← citeshttps://doi.org/10.1016/j.foodqual.2020.103926openalex-snapshot
Fast and automated sensory analysis: Using natural language processing for descriptive lexicon development
inferred← citeshttps://doi.org/10.1016/j.foodqual.2020.103930openalex-snapshot
What is gastronomy? An exploratory study of social representation of gastronomy and Mexican cuisine among experts and consumers using a qualitative approach
inferred← citeshttps://doi.org/10.1016/j.foodqual.2020.103937openalex-snapshot
Free-comment outperformed check-all-that-apply in the sensory characterisation of wines with consumers at home
inferred← citeshttps://doi.org/10.1016/j.foodqual.2020.104068openalex-snapshot
Geometric and statistical techniques for projective mapping of chocolate chip cookies with a large number of consumers
inferred← citeshttps://doi.org/10.1016/j.foodqual.2020.104083openalex-snapshot
Application of the CATA methodology with children: Qualitative approach on ballot development and product characterization of innovative products
inferred← citeshttps://doi.org/10.1016/j.foodqual.2020.104137openalex-snapshot
Additive trees for the categorization of a large number of objects, with bootstrapping strategy for stability assessment. Application to the free sorting of wine odor terms
inferred← citeshttps://doi.org/10.1016/j.foodqual.2020.104143openalex-snapshot
Identifying temporal drivers of liking and satiation based on temporal sensory descriptions and consumer ratings
inferred← citeshttps://doi.org/10.1016/j.foodqual.2021.104201openalex-snapshot
TURF analysis for CATA data using R package ‘turfR’
inferred← citeshttps://doi.org/10.1016/j.foodqual.2021.104219openalex-snapshot
On the applicability of ANOVA models for CATA data
inferred← citeshttps://doi.org/10.1016/j.foodqual.2021.104320openalex-snapshot
How useful are perception- and experienced-based measures in predicting actual food choice? Evidence from an in-store field experiment using a multi-response approach
inferred← citeshttps://doi.org/10.1016/j.foodqual.2021.104337openalex-snapshot
Preferred beer styles influence both perceptual maps and semantic descriptions of dry hops
inferred← citeshttps://doi.org/10.1016/j.foodqual.2021.104339openalex-snapshot
Reply to Bi and Kuesten: ANOVA outperforms logistic regression for the analysis of CATA data
inferred← citeshttps://doi.org/10.1016/j.foodqual.2021.104355openalex-snapshot
The free-linking task: A graph-inspired method for generating non-disjoint similarity data with food products
inferred← citeshttps://doi.org/10.1016/j.foodqual.2021.104389openalex-snapshot
Identifying drivers of liking and characterizing the ideal product thanks to Free-Comment
inferred← citeshttps://doi.org/10.1016/j.foodqual.2021.104429openalex-snapshot
Attentional bias for vegetables is negatively associated with acceptability and is related to sensory properties
inferred← citeshttps://doi.org/10.1016/j.foodqual.2021.104453openalex-snapshot
Free JAR experiment: Data analysis and comparison with JAR task
inferred← citeshttps://doi.org/10.1016/j.foodqual.2022.104564openalex-snapshot
Clustering consumers based on product discrimination in check-all-that-apply (CATA) data
inferred← citeshttps://doi.org/10.1016/j.foodqual.2022.104704openalex-snapshot
PSP with trained assessors as alternative for descriptive analysis of a product with a complex sensory profile
inferred← citeshttps://doi.org/10.1016/j.foodqual.2022.104765openalex-snapshot
First steps towards FAIRization of product-focused sensory data
inferred← citeshttps://doi.org/10.1016/j.foodqual.2023.104814openalex-snapshot
Investigating paired comparisons after principal component analysis
inferred← citeshttps://doi.org/10.1016/j.foodqual.2023.104843openalex-snapshot
Evaluation of complementary numerical and visual approaches for investigating pairwise comparisons after principal component analysis
inferred← citeshttps://doi.org/10.1016/j.foodqual.2023.104858openalex-snapshot
Comparison of Pivot Profile, CATA, and Pivot-CATA for the sensory profiling of instant black coffee
inferred← citeshttps://doi.org/10.1016/j.foodqual.2023.104946openalex-snapshot
Comparison of descriptive analysis and flash profile by naïve consumers and experts on commercial milk and yogurt products
inferred← citeshttps://doi.org/10.1016/j.foodqual.2023.105030openalex-snapshot
Screening respondents to increase data quality in consumer tests
inferred← citeshttps://doi.org/10.1016/j.foodqual.2023.105083openalex-snapshot
Analyzing larger sample sets with rapid methods: Incomplete-block designs with free-sorting and free-linking tasks
inferred← citeshttps://doi.org/10.1016/j.foodqual.2024.105252openalex-snapshot
Influence of drinking cups of different materials on emotional and acceptance responses, and perception of sensory attributes of soft drinks
inferred← citeshttps://doi.org/10.1016/j.foodqual.2024.105340openalex-snapshot
Understanding perceptions of unfamiliar drinks using natural language in simulated drinking contexts
inferred← citeshttps://doi.org/10.1016/j.foodqual.2025.105441openalex-snapshot
Product effect size estimation and performance accuracy (validity and reliability) assessment for CATA and TCATA data
inferred← citeshttps://doi.org/10.1016/j.foodqual.2025.105456openalex-snapshot
Can natural language processing or large language models replace human operators for pre-processing word and sentence-based free comments sensory evaluation data?
inferred← citeshttps://doi.org/10.1016/j.foodqual.2025.105746openalex-snapshot
The effect of emotional music on Just-About-Right and speeded-responses to chocolate
inferred← citeshttps://doi.org/10.1016/j.foodres.2014.04.013openalex-snapshot
Logos indicating environmental sustainability in wine production: An exploratory study on how do Burgundy wine consumers perceive them
inferred← citeshttps://doi.org/10.1016/j.foodres.2014.07.027openalex-snapshot
Comparison of rapid sensory characterization methodologies for the development of functional yogurts
inferred← citeshttps://doi.org/10.1016/j.foodres.2014.11.052openalex-snapshot
Comparison of partial and global projective mapping with consumers: A case study with satiating cheese pies
inferred← citeshttps://doi.org/10.1016/j.foodres.2014.12.029openalex-snapshot
Volatile composition and aroma profile of Uruguayan Tannat wines
inferred← citeshttps://doi.org/10.1016/j.foodres.2015.05.050openalex-snapshot
Sugar reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking
inferred← citeshttps://doi.org/10.1016/j.foodres.2015.06.012openalex-snapshot
Does food complexity have a role in eliciting expectations of satiating capacity?
inferred← citeshttps://doi.org/10.1016/j.foodres.2015.09.005openalex-snapshot
Relating dynamic perception of reformulated cheese pies to consumers' expectations of satiating ability
inferred← citeshttps://doi.org/10.1016/j.foodres.2015.09.025openalex-snapshot
How do consumers describe wine astringency?
inferred← citeshttps://doi.org/10.1016/j.foodres.2015.10.023openalex-snapshot
Comparison of TCATA and TDS for dynamic sensory characterization of food products
inferred← citeshttps://doi.org/10.1016/j.foodres.2015.10.024openalex-snapshot
How is an ideal satiating yogurt described? A case study with added-protein yogurts
inferred← citeshttps://doi.org/10.1016/j.foodres.2016.02.002openalex-snapshot
Dynamic characterization of red wine astringency: Case study with Uruguayan Tannat wines
inferred← citeshttps://doi.org/10.1016/j.foodres.2016.09.011openalex-snapshot
Yogurt viscosity and fruit pieces affect satiating capacity expectations
inferred← citeshttps://doi.org/10.1016/j.foodres.2016.10.041openalex-snapshot
An itinerant sensory approach to investigate consumers' perception and acceptability at a food exhibition
inferred← citeshttps://doi.org/10.1016/j.foodres.2016.12.016openalex-snapshot
Identification of drivers of (dis)liking based on dynamic sensory profiles: Comparison of Temporal Dominance of Sensations and Temporal Check-all-that-apply
inferred← citeshttps://doi.org/10.1016/j.foodres.2017.04.012openalex-snapshot
Comparison of static and dynamic sensory product characterizations based on check-all-that-apply questions with consumers
inferred← citeshttps://doi.org/10.1016/j.foodres.2017.05.014openalex-snapshot
Validation of projective mapping as potential sensory screening tool for application by the honeybush herbal tea industry
inferred← citeshttps://doi.org/10.1016/j.foodres.2017.06.001openalex-snapshot
Consumer-based product characterization using Pivot Profile, Projective Mapping and Check-all-that-apply (CATA): A comparative case with Greek yogurt samples
inferred← citeshttps://doi.org/10.1016/j.foodres.2017.06.021openalex-snapshot
Influence of consumers' cognitive style on results from projective mapping
inferred← citeshttps://doi.org/10.1016/j.foodres.2017.08.049openalex-snapshot
Projective mapping based on choice or preference: An affective approach to projective mapping
inferred← citeshttps://doi.org/10.1016/j.foodres.2017.09.022openalex-snapshot
Sensory characterization of the astringency of commercial Uruguayan Tannat wines
inferred← citeshttps://doi.org/10.1016/j.foodres.2017.11.048openalex-snapshot
Two-step rating-based ‘double-faced applicability’ test for sensory analysis of spread products as an alternative to descriptive analysis with trained panel
inferred← citeshttps://doi.org/10.1016/j.foodres.2018.01.062openalex-snapshot
Comparison of rapid descriptive sensory methodologies: Free-Choice Profiling, Flash Profile and modified Flash Profile
inferred← citeshttps://doi.org/10.1016/j.foodres.2018.09.035openalex-snapshot
Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533
inferred← citeshttps://doi.org/10.1016/j.foodres.2019.03.007openalex-snapshot
Consumers' heterogeneity towards salt reduction: Insights from a case study with white rice
inferred← citeshttps://doi.org/10.1016/j.foodres.2019.108510openalex-snapshot
Sensory product characterisations based on check-all-that-apply questions: Further insights on how the static (CATA) and dynamic (TCATA) approaches perform
inferred← citeshttps://doi.org/10.1016/j.foodres.2019.108553openalex-snapshot
Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottle
inferred← citeshttps://doi.org/10.1016/j.foodres.2019.108920openalex-snapshot
Cross-modal interactions as a strategy for sugar reduction in products targeted at children: Case study with vanilla milk desserts
inferred← citeshttps://doi.org/10.1016/j.foodres.2020.108999openalex-snapshot
Comparison of two rapid descriptive sensory techniques for profiling and screening of drivers of liking of sorghum breads
inferred← citeshttps://doi.org/10.1016/j.foodres.2020.109873openalex-snapshot
Sensory profiling, liking and acceptance of sea urchin gonads from the North Atlantic coast of Portugal, aiming future aquaculture applications
inferred← citeshttps://doi.org/10.1016/j.foodres.2020.110000openalex-snapshot
Consumer perception of situational appropriateness for fresh, dehydrated and fresh-cut fruits
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