1. Standard practice for defining and calculating individual and group sensory thresholds from forced-choice data sets of intermediate size;ASTM E1432,2004
2. Standard practice for determination of odour and taste thresholds by a forced-choice ascending concentration series Method of Limits;ASTM E679,2004
3. Ordered probit regression analysis of the effect of brand name on beer acceptance by consumers;Della Lucia;Food Science and Technology,2013
4. Use of relative risk test to evaluate the influence of the brand on beer acceptability;Della Lucia;Semina: Ciências Agrária,2014
5. Rejection thresholds in chocolate milk: Evidence for segmentation;Harwood;Food Quality and Preference,2012