Comparison of Preference Mapping Methods on Commodity Foods with Challenging Groups of Low-Variance Attributes: Sliced Whole Wheat Sandwich Bread Example-Reference-Cited by-同舟云学术

Comparison of Preference Mapping Methods on Commodity Foods with Challenging Groups of Low-Variance Attributes: Sliced Whole Wheat Sandwich Bread Example

Published:2016-02 Issue:1 Volume:31 Page:34-49
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Jervis S.M.¹,Guthrie B.²,Guo G.³,Worch T.⁴,Hasted A.⁴,Drake M.A.¹

Affiliation:

1. Department of Food; Bioprocessing, and Nutrition Sciences, North Carolina State University; Raleigh NC 27695

2. Global Food Research, Cargill, Inc.; Wayzata MN 55391

3. Cargill Horizon Milling, Cargill, Inc.; Wayzata MN 55391

4. Qi Statistics Ltd., Ruscombe; Berkshire RG10 9JN United Kingdom

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12188/fullpdf

Reference39 articles.

1. A review of statistical methods for determination of relative importance of correlated predictors and identification of drivers of consumer liking;Bi;J. Sensory Studies,2012

2. Present situation on the descriptive sensory analysis of bread;Callejo;J. Sensory Studies,2011

3. Danzart , M. 1998

4. A procedures for sensory evaluation of bread: Protocol development by a trained panel;Elia;J. Sensory Studies,2011

Cited by 6 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. Understanding children's healthiness and hedonic perception of school meals via structured sorting;Appetite;2020-01

2. The Importance of Sensory Lexicons for Research and Development of Food Products;Foods;2019-01-15

3. Correlating emulsion properties to microencapsulation efficacy and nutrients retention in mixed proteins system;Food Research International;2019-01

4. Approaches to improve the growth of the starter lactic acid bacterium OM13 during the early stages of green Spanish-style table olive production;Grasas y Aceites;2018-08-27

5. Using sensory sciences help products succeed;British Food Journal;2017-10-02