Author:
Mahieu Benjamin,Visalli Michel,Thomas Arnaud,Schlich Pascal
Subject
Nutrition and Dietetics,Food Science
Reference35 articles.
1. Adams, J., Williams, A., Lancaster, B., & Foley, M. (2007). Advantages and uses of check-all-that-apply response compared to traditional scaling of attributes for salty snacks. In, 7th Pangborn Sensory Science Symposium. Minneapolis, USA.
2. Evaluation of a rating-based variant of check-all-that-apply questions: Rate-all-that-apply (RATA);Ares;Food Quality and Preference,2014
3. Use of an open-ended question to identify drivers of liking of milk desserts. Comparison with preference mapping techniques;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
6 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