Subject
Nutrition and Dietetics,Food Science
Reference58 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. Data mining-based method for identifying discriminant attributes in sensory profiling;Anzanello;Food Quality and Preference,2011
3. Methodological challenges in sensory characterization;Ares;Current Opinion in Food Science,2015
4. Ares, G., & Giménez, A. (2013). New Trends in Sensory Characterization of Food Products. In P. M. Visakh, L. B. Iturriaga, & P. D. Ribotta (Eds.), Advances in Food Science and Nutrition (Vol. 2, pp. 321–359). Hoboken, New Jersey: John Wiley & Sons, Inc. http://doi.org/10.1002/9781118865606.ch10.
5. Check-All-That-Apply (CATA) questions with consumers in practice: Experimental considerations and impact on outcome;Ares,2015
Cited by
26 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