Related references
Note: Only part of the references are listed.Nudging consumers for relevant data using Free JAR profiling: An application to product development
Alexiane Luc et al.
FOOD QUALITY AND PREFERENCE (2020)
Free-comment outperformed check-all-that-apply in the sensory characterisation of wines with consumers at home
Benjamin Mahieu et al.
FOOD QUALITY AND PREFERENCE (2020)
A novel two-step rating-based 'double-faced applicability' test Part 1: Its performance in sample discrimination in comparison to simple one-step applicability rating
In-Ah Kim et al.
FOOD QUALITY AND PREFERENCE (2017)
Comparison of Rate-All-That-Apply (RATA) and Descriptive sensory Analysis (DA) of model double emulsions with subtle perceptual differences
A. K. L. Oppermann et al.
FOOD QUALITY AND PREFERENCE (2017)
Temporal Check-All-That-Apply (TCATA): A novel dynamic method for characterizing products
John C. Castura et al.
FOOD QUALITY AND PREFERENCE (2016)
Check-all-that-apply (CATA), sorting, and polarized sensory positioning (PSP) with astringent stimuli
Erin E. Fleming et al.
FOOD QUALITY AND PREFERENCE (2015)
Consumer texture descriptions of a set of processed cheese
F. Hanaei et al.
FOOD QUALITY AND PREFERENCE (2015)
Comparison of Correspondence Analysis based on Hellinger and chi-square distances to obtain sensory spaces from check-all-that-apply (CATA) questions
Leticia Vidal et al.
FOOD QUALITY AND PREFERENCE (2015)
Yes-no answers versus check-all in self-administered modes A systematic review and analyses
Mario Callegaro et al.
INTERNATIONAL JOURNAL OF MARKET RESEARCH (2015)
Number of judges necessary for descriptive sensory tests
Rita de Cassia dos Santos Navarro da Silva et al.
FOOD QUALITY AND PREFERENCE (2014)
Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping®
Helene C. Reinbach et al.
FOOD QUALITY AND PREFERENCE (2014)
Adequate number of consumers in a liking test. Insights from resampling in seven studies
Nadra Mammasse et al.
FOOD QUALITY AND PREFERENCE (2014)
Consumer sensory perception of cheese depends on context: A study using comment analysis and linear mixed models
Jacob Lahne et al.
FOOD QUALITY AND PREFERENCE (2014)
Investigation of the number of consumers necessary to obtain stable sample and descriptor configurations from check-all-that-apply (CATA) questions
Gaston Ares et al.
FOOD QUALITY AND PREFERENCE (2014)
Evaluation of a rating-based variant of check-all-that-apply questions: Rate-all-that-apply (RATA)
Gaston Ares et al.
FOOD QUALITY AND PREFERENCE (2014)
Stability of sample configurations from projective mapping: How many consumers are necessary?
Leticia Vidal et al.
FOOD QUALITY AND PREFERENCE (2014)
Comparison of rapid sensory characterization methodologies for the development of functional yogurts
Rafael S. Cadena et al.
FOOD RESEARCH INTERNATIONAL (2014)
Using the free comments method for sensory characterisation of Cabernet Franc wines: Comparison with classical profiling in a professional context
G. Lawrence et al.
FOOD QUALITY AND PREFERENCE (2013)
Contribution Biplots
Michael Greenacre
JOURNAL OF COMPUTATIONAL AND GRAPHICAL STATISTICS (2013)
A method to investigate the stability of a sorting map
Guillaume Blancher et al.
FOOD QUALITY AND PREFERENCE (2012)
Quick and dirty but still pretty good: a review of new descriptive methods in food science
Dominique Valentin et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2012)
HOW MANY JUDGES SHOULD ONE USE FOR SENSORY DESCRIPTIVE ANALYSIS?
H. Heymann et al.
JOURNAL OF SENSORY STUDIES (2012)
Use of an open-ended question to identify drivers of liking of milk desserts. Comparison with preference mapping techniques
Gaston Ares et al.
FOOD QUALITY AND PREFERENCE (2010)
Sample size in consumer test and descriptive analysis
M Gacula et al.
JOURNAL OF SENSORY STUDIES (2006)
Text analysis of open-ended survey responses: a complementary method to preference mapping
F ten Kleij et al.
FOOD QUALITY AND PREFERENCE (2003)
Share Paper
