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, 12–16 August 2007, Minneapolis, USA.
2. Consumers’ creaminess concept perception: A cross-cultural study in three Spanish-speaking countries;Antmann;Journal of Texture Studies,2011
3. Application of a check-all-that-apply question to the development of chocolate milk desserts;Ares;Journal of Sensory Studies,2010
4. 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
5. Ares, G., Bruzzone, F., & Giménez, G. (2010). Identifying consumers’ texture vocabulary of milk desserts. Application of a check-all-that-apply question and free listing. Brazilian Journal of Food Technology, 6° SENSIBER, 19–21 de agosto de, 98–105.