Commentary on Ares and Varela
Author:
Publisher
Elsevier BV
Subject
Nutrition and Dietetics,Food Science
Reference10 articles.
1. Comparison of intensity scales and CATA questions in new product development: sensory characterisation and directions for product reformulation of milk desserts;Bruzzone;Food Quality and Preference,2015
2. Sensory mapping using Flash profile. Comparison with a conventional descriptive method for the evaluation of the flavour of fruit dairy products;Delarue;Food Quality and Preference,2004
3. Sensory cut-off point obtained from survival analysis statistics;Garitta;Food Quality and Preference,2015
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5. Which value can be granted to sensory profiles given by consumers? Methodology and results;Husson;Food Quality and Preference,2001
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1. Description of virgin olive oil: Descriptive evaluation by trained assessors vs flash profile using panels with diverse degrees of training;International Journal of Gastronomy and Food Science;2024-06
2. Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low‐cost extruder;Journal of Food Science;2021-08-04
3. A short training as an enhancer of sensory ability: The case of red wine consumers;Journal of Sensory Studies;2020-12-02
4. Discrimination of sensory attributes by trained assessors and consumers in semi-sweet hard dough biscuits and their drivers of liking and disliking;Food Research International;2019-08
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