From salad to bowl: The role of sensory analysis in product experience research-Reference-Cited by-同舟云学术

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From salad to bowl: The role of sensory analysis in product experience research

Published:2010-12 Issue:8 Volume:21 Page:1059-1067
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Schifferstein Hendrik N.J.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference132 articles.

1. “Five senses testing” – Assessing and predicting sensory experience of product design;Adank,2008

2. Essence & alchemy: A book of perfume;Aftel,2001

3. Emotion and personality. Vol. 1;Arnold,1960

4. Materials and design: The art and science of material selection in product design;Ashby,2002

5. Art and the Senses,2010

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2. The use of model samples in the process of selection of sensory panel to assess cosmetic products;Journal of Sensory Studies;2024-01-16

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4. New Foods as a Factor in Enhancing Energy Security;Energies;2023-12-29

5. Rapid and slower methods to measure emotion responses to food products;Rapid Sensory Profiling Techniques;2023

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