Use of the STATIS method to analyze time-intensity profiling data-Reference-Cited by-同舟云学术

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Use of the STATIS method to analyze time-intensity profiling data

Published:2004-01 Issue:1 Volume:15 Page:3-12
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Chaya C.,Perez-Hugalde C.,Judez L.,Wee C.S.,Guinard J.-X.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference28 articles.

1. Development and use of time-intensity methodology for sensory evaluation. A review;Cliff;Food Research International,1993

2. Principal component analysis of time-intensity bitterness curves;Dijksterhuis;Journal of Sensory Studies,1993

3. Modelling time-intensity curves using prototype curves;Dijksterhuis;Food Quality and Preference,1997

4. Principal component analysis of TI-curves: Three methods compared;Dijksterhuis;Food Quality and Preference,1994

5. Dynamic methods of sensory analysis;Dijksterhuis;Trends in Food Science & Technology,2001

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5. ANALYSIS OF WELL-BEING IN OECD COUNTRIES THROUGH STATIS METHODOLOGY;HOLOS;2016-11-12

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