The importance of liking of appearance, -odour, -taste and -texture in the evaluation of overall liking. A comparison with the evaluation of sensory satisfaction-Reference-Cited by-同舟云学术

The importance of liking of appearance, -odour, -taste and -texture in the evaluation of overall liking. A comparison with the evaluation of sensory satisfaction

Published:2019-01 Issue: Volume:71 Page:228-232
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Andersen Barbara Vad,Brockhoff Per Bruun,Hyldig Grethe

Funder

Danish Strategic Research Council

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference14 articles.

1. Sensory factors in food satisfaction. An understanding of the satisfaction term and a measurement of factors involved in sensory – and food satisfaction;Andersen,2015

2. Cayenne pepper in a meal: Effect of oral heat on feelings of appetite, sensory specific desires and well-being;Andersen;Food Quality and Preference,2017

3. Food satisfaction: Integrating feelings before- during and after food intake;Andersen;Food Quality and Preference,2015

4. Integration of the sensory experience and post-ingestive measures for understanding food satisfaction. A case study on sucrose replacement by Stevia rebaudiana and addition of beta glucan in fruit drinks;Andersen;Food Quality and Preference,2017

5. lme4: Linear mixed-effects models using Eigen and S4;Bates,2014

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