Comparison of two TCATA variants for dynamic sensory characterization of food products

Author:

Ares Gastón,Castura John C.,Antúnez Lucía,Vidal Leticia,Giménez Ana,Coste Beatriz,Picallo Alejandra,Beresford Michelle K.,Chheang Sok L.,Jaeger Sara R.

Funder

Comisión Sectorial de Investigación Científica

Universidad de Buenos Aires

The New Zealand Ministry for Business, Innovation & Employment

The New Zealand Institute for Plant & Food Research Ltd

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference28 articles.

1. Comparison of TCATA and TDS for dynamic sensory characterization of food products;Ares;Food Research International,2015

2. Dynamic sensory characterization of cosmetic creams during application using Temporal Check-All-That-Apply (TCATA) questions;Boinbaser;Food Quality and Preference,2015

3. Dynamic sensory descriptive methodologies. Time-intensity and Temporal dominance of sensations;Cadena,2014

4. Temporal Check-all-that-apply (TCATA): A novel dynamic method for characterizing products;Castura;Food Quality and Preference,2016

5. A consumer-validated CATA list for whole grain breads;Castura,2013

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