How many assessors are necessary for the Optimized Descriptive Profile when associated with training?-Reference-Cited by-同舟云学术

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How many assessors are necessary for the Optimized Descriptive Profile when associated with training?

Published:2015-09 Issue: Volume:44 Page:62-69
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Simiqueli Andréa Alves,Minim Valéria Paula Rodrigues,Silva Rita de Cássia dos Santos Navarro d,Silva Alexandre Navarro da,Minim Luis Antonio

Funder

CNPq

Fapemig

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference46 articles.

1. Overcoming the issues in the sensory description of hot served food with a complex texture. Application of QDA, flash profiling and projective mapping using panels with different degrees of training;Albert;Food Quality and Preference,2011

2. Is a consumer panel able to reliably evaluate the texture of dairy desserts using unstructured intensity scales? Evaluation of global and individual performance;Ares;Journal of Sensory Studies,2011

3. Comparison of two sensory profiling techniques based on consumer perception;Ares;Food Quality and Preference,2010

4. Investigation of the number of consumers necessary to obtain stable sample and descriptor configurations from check-all-that-apply (CATA) questions;Ares;Food Quality and Preference,2014

5. A method to investigate the stability of a sorting map;Blancher;Food Quality and Preference,2012

Cited by 5 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. Study of the influence of line scale length (9 and 15 cm) on the sensory evaluations of two descriptive methods;Journal of Food Science and Technology;2021-01-03

2. Sensory Characteristics and Volatile Compounds of Herbal Teas and Mixtures of Bush Tea with Other Selected Herbal Teas of South Africa;Foods;2020-04-14

3. Validation of rapid descriptive sensory methods against conventional descriptive analyses: A systematic review;Critical Reviews in Food Science and Nutrition;2018-05-10

4. Projective Mapping & Sorting Tasks;Descriptive Analysis in Sensory Evaluation;2018-01-26

5. Efecto de diferentes temperaturas de hidratación en el perfil sensorial, nutricional e instrumental de los frijoles negros.;Revista chilena de nutrición;2018

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