Comparison of classic and emerging sensory methodologies-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Comparison of classic and emerging sensory methodologies

Published:2023-09-14 Issue:2 Volume:1 Page:35-45
ISSN:2662-8473
Container-title:Current Food Science and Technology Reports
language:en
Short-container-title:Curr Food Sci Tech Rep

Author:

Ribeiro Ana Cristina Pinesso,Magnani Marciane,Freitas Mônica Queiroz,Esmerino Erick Almeida,Cruz Adriano Gomes,Pimentel Tatiana Colombo

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s43555-023-00005-5.pdf

Reference37 articles.

1. • Costa GM, de Paula MM, Costa GN, Esmerino EA, Silva R, de Freitas MQ, Pimentel TC. Preferred attribute elicitation methodology compared to conventional descriptive analysis: a study using probiotic yogurt sweetened with xylitol and added with prebiotic components. Journal of Sensory Studies. 2020;35(6):12602. Comparison between PAE and DA for functional dairy products.

2. Marques C, Correia E, Dinis LT, Vilela A. An overview of sensory characterization techniques: from classical descriptive analysis to the emergence of novel profiling methods. Foods. 2022;11(3):255.

3. Alencar NMM, Ribeiro TG, Baron B, Barros APA, Marques ATB, Behrens JH. Sensory profile and check-all-that-apply (CATA) as tools for evaluating and characterizing syrah wines aged with oak chips. Food Res Int. 2019;124:156–64.

4. •• Ares G, Picallo A, Coste B, Antúnez VL, Giménez A, Jaeger SR. A comparison of RATA questions with descriptive analysis: insights from three studies with complex/similar products. Journal of Sensory Studies. 2018;33(5):12458. Comparison between RATA and DA for products with differences in complexity.

5. Danner L, Crump AM, Croker A, Gambetta JM, Johnson TE, Bastian SE. Comparison of rate-all-that-apply and descriptive analysis for the sensory profiling of wine. Am J Enol Vitic. 2018;69(1):12–21.

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Update on emerging sensory methodologies applied to investigating dairy products;Current Opinion in Food Science;2024-04

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3