Remote sensory assessment of beer quality based on visual perception of foamability and biometrics compared to standard emotional responses from affective images-Reference-Cited by-同舟云学术

Remote sensory assessment of beer quality based on visual perception of foamability and biometrics compared to standard emotional responses from affective images

Published:2022-06 Issue: Volume:156 Page:111341
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Gonzalez Viejo Claudia,Fuentes Sigfredo,De Anda-Lobo Irma C.,Hernandez-Brenes Carmen

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Perceptions of beer foam;Bamforth;Journal of the Institute of Brewing,2000

2. Measuring the emotional response to beer and the relative impact of sensory and packaging cues;Chaya;Journal of the American Society of Brewing Chemists,2015

3. Studies on the physical and compositional changes in collapsing beer foam;Dale;Chemical Engineering Journal,1999

4. The Geneva affective picture database (GAPED): A new 730-picture database focusing on valence and normative significance;Dan-Glauser;Behavior Research Methods,2011

5. Food perception and emotion measured over time in-lab and in-home;De Wijk;Food Quality and Preference,2019

Cited by 9 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

1. Remote testing for PROP taster status assessment using solutions and paper disks;Food Quality and Preference;2024-04

2. Consumer insights into the at‐home liking of commercial beers: Integrating nonvolatile and volatile flavor chemometrics;Food Science & Nutrition;2024-03-07

3. Impact of AI on the Brewing Industry: A Comprehensive Summary;BREW SCI;2024

4. Exploring differences in Korean consumers' perceptions of plant‐based jerky at different test locations: a comparison of the central location test, drive‐thru test, and home‐use test;International Journal of Food Science & Technology;2023-07-14

5. Artificial intelligence in sensory and consumer studies of food products;Current Opinion in Food Science;2023-04