An iterative selection algorithm: A decision aid to select the best extra virgin olive oils competing in an international contest

Author:

Girard FabienORCID,Artaud Jacques,Pinatel Christian,Claeys-Bruno MagalieORCID,Rébufa CatherineORCID

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference24 articles.

1. Olive oil sensory evaluation: An alternative to the robust coefficient of variation (CVr %) for measuring panel group performance in official tasting sessions;Amelio;Trends in Food Science & Technology,2019

2. Sensory quality: Methodologies and application;Angerosa,2013

3. A novel variable reduction method adapted from space-filling designs;Ballabio;Chemometrics and Intelligent Laboratory Systems,2014

4. Alignment and proficiency of virgin olive oil sensory panels: The OLEUM approach;Barbieri;Foods,2020

5. Description et sélection de données en grande dimension;Beal,2015

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