CATA vs. FCP for a rapid descriptive analysis in sensory characterization of fish-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

CATA vs. FCP for a rapid descriptive analysis in sensory characterization of fish

Published:2020-08-25 Issue:6 Volume:35 Page:
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Silva Frederica¹²^ORCID,Duarte Ana M.¹^ORCID,Mendes Susana³^ORCID,Pinto Filipa R.¹^ORCID,Barroso Sónia¹,Ganhão Rui³^ORCID,Gil Maria M.³^ORCID

Affiliation:

1. MARE – Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares Peniche Portugal

2. MARE – Marine and Environmental Sciences Centre, Faculty of Science University of Lisbon Lisbon Portugal

3. MARE – Marine and Environmental Sciences Centre, ESTM, Polytechnic of Leiria, Cetemares Peniche Portugal

Funder

European Regional Development Fund

Fundação para a Ciência e a Tecnologia

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12605

Reference34 articles.

1. Check-All-That-Apply (CATA) with semi-trained assessors: Sensory profiles closer to descriptive analysis or consumer elicited data?

2. Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions: Four case studies with complex and/or similar samples

3. Comparison of two sensory profiling techniques based on consumer perception

4. Check-all-that-apply (CATA) questions with consumers in practice: experimental considerations and impact on outcome

5. Trained vs. consumer panels for analytical testing: Fueling a long lasting debate in the field

Cited by 18 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. A gendered conjoint analysis of tilapia trait preference rankings among urban consumers in Zambia: Evidence to inform genetic improvement programs;Aquaculture;2024-10

2. Effect of Jellyfish Body Parts and Presentation Form on Consumers Liking, Sensory Perception, Emotions, and Food Pairings;Foods;2024-06-14

3. Linseed and xanthan gum in algae pasta: textural, sensory and antioxidant characteristics;International Journal of Food Science & Technology;2024-06-12

4. Aroma Sensory Properties of Gouda Cheeses Based on Young Chinese Consumers' Preference;Journal of Dairy Science;2023-12

5. Preference sorting versus Check‐All‐That‐Apply on sensory drivers of liking determination: A complementary study assessing dulce de leche;Journal of Sensory Studies;2023-09-28

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3