SysSensory-Reference-Cited by-同舟云学术

SysSensory

Published:2020-04 Issue:2 Volume:13 Page:60-74
ISSN:1938-7857
Container-title:Journal of Information Technology Research
language:en
Short-container-title:

Author:

Alvelos Helena¹,Teixeira Leonor²^ORCID,Ramos Ana Luísa Ferreira Andrade³,Xambre Ana Raquel¹

Affiliation:

1. Center for Research and Development in Mathematics and Applications, Department of Economics, Management, Industrial Engineering and Tourism, University of Aveiro, Aveiro, Portugal

2. Institute of Electronics and Informatics Engineering of Aveiro / Research Unit on Governance, Competitiveness and Public Policies, Department of Economics, Management, Industrial Engineering and Tourism, University of Aveiro, Aveiro, Portugal

3. Research Unit on Governance, Competitiveness and Public Policies, Department of Economics, Management, Industrial Engineering and Tourism, University of Aveiro, Aveiro, Portugal

Abstract

Sensory analysis is an area of the food industry to evaluate products' organoleptic characteristics. It encompasses a tasting process that produces large amounts of data used both in decisions about the products and to evaluate the tasters. In this context, some tools that usually support Industrial Engineering processes, can help making more reliable and timely decisions. The aim of this work is then to present a decision support system – SysSensory – developed to help food companies' deal with that data, by means of collecting, processing and visualizing it. Therefore, some statistical techniques incorporated in the system are explained, the specification of the system is described and some of the system's user interfaces are presented. SysSensory is considered a valuable contribute for researchers on Sensory Analysis, Statistics, as well as Information Technologies, and also for the food industry, for which it can be an innovative tool.

Publisher

IGI Global

Subject

General Computer Science

Reference41 articles.

1. Alvelos, H. (2002) Análise, Desenvolvimento e Teste de Métodos e Técnicas para Controlo Estatístico em Análise Sensorial [PhD Thesis]. Faculdade de Engenharia da Universidade do Porto, Porto.

2. Statistical Methods for Controlling Wine Tasting Panels.;H.Alvelos;Ciência e Técnica Vitivinícola,2000

3. Data mining-based method for identifying discriminant attributes in sensory profiling

4. Artificial neural networks: a promising tool to evaluate the authenticity of wine Redes neuronales: una herramienta prometedora para evaluar la autenticidad del vino

5. Maternal serum concentrations of s-endoglin and il-6 in pregnancy complicated by preterm premature membrane rupture.;S. N.Avcioglu;The Journal of Maternal-Fetal & Neonatal Medicine,2016

Cited by 2 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. Development of Decision Support System Platform for Daily Dietary Plan;Current Nutrition & Food Science;2022-09

2. Characterizing the Capabilities of Internet of Things Analytics Through Taxonomy and Reference Architecture;Journal of Information Technology Research;2022-08-26