Consumer preferences of coffees in relation to sensory parameters as studied by analysis of covariance-Reference-Cited by-同舟云学术

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Consumer preferences of coffees in relation to sensory parameters as studied by analysis of covariance

Published:1998-05 Issue:3 Volume:9 Page:115-118
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Heidema Johannes,de Jong Sijmen

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference6 articles.

1. Use of half-normal plot in interpreting factorial two-level experiments;Daniel;Technometrics,1959

2. Generalized Procrustes analysis of coffees;De Jong;Food Quality and Preference,1998

3. The biplot graphic display of matrices with application to principal component analysis;Gabriel;Biometrika,1971

4. The stabilized probability plot;Michael;Biometrika,1983

5. Sensometrics workshop introduction;Schlich,1998

Cited by 14 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. Approaching 100 years of sensory and consumer science: Developments and ongoing issues;Food Quality and Preference;2022-09

2. Consumer preferences for black coffee are spread over a wide range of brew strengths and extraction yields;Journal of Food Science;2020-12-19

3. Hedonic and descriptive sensory evaluation of instant and fresh coffee products;European Food Research and Technology;2016-07-26

4. The behavioural intentions of specialty coffee consumers in South Africa;International Journal of Consumer Studies;2016-05-11

5. International Tourists' Concerns About Traditional Foods in Ghana;Journal of Hospitality and Tourism Management;2011-01

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