Comparison of check-all-that-apply and intensity rating in orange juice and yogurt studies
Author:
Funder
National Research Foundation of Korea
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-023-01413-y.pdf
Reference37 articles.
1. Antúnez L, Vidal L, de Saldamando L, Giménez A, Ares G. Comparison of consumer-based methodologies for sensory characterization: Case study with four sample sets of powdered drinks. Food Quality and Preference 56: 149-163 (2017)
2. Ares G, Jaeger SR. 2023 Check-all-that-apply (CATA) questions with consumers in practice: Experimental considerations and impact on outcome. In: Julien D, Lawlor JB. (eds). Rapid sensory profiling techniques 2nd edition. Woodhead Publishing, Cambridge, 257-280
3. Ares G, Varela P. Trained vs. consumer panels for analytical testing: Fueling a long lasting debate in the field. Food Quality and Preference 61: 79-86 (2017)
4. Ares G, Bruzzone F, Gimenez ANA. Is a consumer panel able to reliably evaluate the texture of dairy desserts using unstructured intensity scales? Evaluation of global and individual performance. Journal of Sensory Studies 26(5): 363-370 (2011)
5. Ares G, Bruzzone F, Vidal L, Cadena RS, Giménez A, Pineau B, Hunter DC, Paisley AG, Jaeger SR. Evaluation of a rating-based variant of check-all-that-apply questions: Rate-all-that-apply (RATA). Food Quality and Preference 36: 87-95 (2014)
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