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Paired preference testing: False preferences and disruptive protocols

Food Science and Biotechnology, 2016, 25(1), , pp.1-10

2016

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Dynamic characteristics of sweetness and bitterness and their correlation with chemical structures for six steviol glycosides

Food research international, 2022-01, Vol.151, p.110848-110848, Article 110848

2022

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Screening of glucosinolate-degrading strains and its application in improving the quality of rapeseed meal

Annals of microbiology, 2012-09, Vol.62 (3), p.1013-1020

2012

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Enzymatic debittering of cheese flavoring and bitterness characterization of peptide mixture using sensory and peptidomics approach

Food chemistry, 2024-05, Vol.440, p.138229-138229, Article 138229

2024

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Consumers with high frequency of ‘just about right’ in JAR scales may use lower cognitive effort: Evidence from the concurrent 9-point hedonic scale and CATA question

Food research international, 2021-05, Vol.143, p.110285-110285, Article 110285

2021

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Synergistic effect of combining umami substances enhances perceived saltiness

Food research international, 2024-08, Vol.189, p.114516, Article 114516

2024

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Characterization of the key nonvolatile metabolites in Cheddar cheese by partial least squares regression (PLSR), reconstitution, and omission

Food chemistry, 2023-03, Vol.403, p.134034-134034, Article 134034

2023

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The 9-point hedonic scale: Using R-Index Preference Measurement to compute effect size and eliminate artifactual ties

Food research international, 2020-07, Vol.133, p.109140-109140, Article 109140

2020

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Developing the triadic preference test: A mystery solved and a bias avoided

Food quality and preference, 2022-12, Vol.102, p.104669, Article 104669

2022

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A single-response emotion word questionnaire for measuring product-related emotional associations inspired by a circumplex model of core affect: Method characterisation with an applied focus

Food quality and preference, 2020-07, Vol.83, p.103805, Article 103805

2020

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How to determine Iso-sweet concentrations for various sweeteners: Insights from consumers and trained panels

Food quality and preference, 2023-04, Vol.107, p.104824, Article 104824

2023

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Applying Disruptive Preference Test Protocols to Increase the Number of "No Preference" Responses in the Placebo Pair, Using Chinese Consumers

Journal of food science, 2016-09, Vol.81 (9), p.S2233-S2239

2016

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The improvement of texture properties and storage stability for kappa carrageenan in developing vegan gummy candies

Journal of the science of food and agriculture, 2022-07, Vol.102 (9), p.3693-3702

2022

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Emoji questionnaires can be used with a range of population segments: Findings relating to age, gender and frequency of emoji/emoticon use

Food quality and preference, 2018-09, Vol.68, p.397-410

2018

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Paired preference tests and placebo placement: 2. Unraveling the effects of stimulus variance

Food research international, 2020-10, Vol.136, p.109447-109447, Article 109447

2020

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Supplementing hedonic and sensory consumer research on beer with cognitive and emotional measures, and additional insights via consumer segmentation

Food quality and preference, 2019-04, Vol.73, p.117-134

2019

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Is the absolute scaling model the basis for the 9-point hedonic scale? Evidence from Poulton’s Stimulus Range Equalizing Bias

Food quality and preference, 2021-04, Vol.89, p.104153, Article 104153

2021

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Impact of consumption frequency on generations of sensory product profiles using CATA questions: Case studies with two drink categories

Food research international, 2020-11, Vol.137, p.109378-109378, Article 109378

2020

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Flavor precursors and flavor compounds in Cheddar-flavored enzyme-modified cheese due to pre-enzymolysis combined with lactic acid bacteria fermentation

Food bioscience, 2023-06, Vol.53, p.102698, Article 102698

2023

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Impact of reduced sucrose content on processed cheese: Sensory, textural, and storage stability analysis

Food bioscience, 2024-08, Vol.60, p.104405, Article 104405

2024

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Modulating fat crystallization behavior in ice cream with mono- and diglycerides: Influence on microstructure and shrinkage

Food bioscience, 2024-04, Vol.58, p.103839, Article 103839

2024

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Using the emotion circumplex to uncover sensory drivers of emotional associations to products: six case studies

Food quality and preference, 2019-10, Vol.77, p.89-101

2019

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Pairing Detection of Off‐Flavor in Orange Juice with Preference Tests

Journal of sensory studies, 2015-08, Vol.30 (4), p.259-268

2015

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Is the Discrepancy between Numbers Derived from Verbal and Numerical Protocols for 9‐Point Hedonic Scales an Artifact of Product Choice?

Journal of sensory studies, 2015-08, Vol.30 (4), p.269-279

2015

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The triadic preference test

Food quality and preference, 2015-01, Vol.39, p.8-15

2015

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Paired preference testing: False preferences and disruptive protocols

Dynamic characteristics of sweetness and bitterness and their correlation with chemical structures for six steviol glycosides

Screening of glucosinolate-degrading strains and its application in improving the quality of rapeseed meal

Enzymatic debittering of cheese flavoring and bitterness characterization of peptide mixture using sensory and peptidomics approach

Consumers with high frequency of ‘just about right’ in JAR scales may use lower cognitive effort: Evidence from the concurrent 9-point hedonic scale and CATA question

Synergistic effect of combining umami substances enhances perceived saltiness

Characterization of the key nonvolatile metabolites in Cheddar cheese by partial least squares regression (PLSR), reconstitution, and omission

The 9-point hedonic scale: Using R-Index Preference Measurement to compute effect size and eliminate artifactual ties

Developing the triadic preference test: A mystery solved and a bias avoided

A single-response emotion word questionnaire for measuring product-related emotional associations inspired by a circumplex model of core affect: Method characterisation with an applied focus

How to determine Iso-sweet concentrations for various sweeteners: Insights from consumers and trained panels

Applying Disruptive Preference Test Protocols to Increase the Number of "No Preference" Responses in the Placebo Pair, Using Chinese Consumers

The improvement of texture properties and storage stability for kappa carrageenan in developing vegan gummy candies

Emoji questionnaires can be used with a range of population segments: Findings relating to age, gender and frequency of emoji/emoticon use

Paired preference tests and placebo placement: 2. Unraveling the effects of stimulus variance

Supplementing hedonic and sensory consumer research on beer with cognitive and emotional measures, and additional insights via consumer segmentation

Is the absolute scaling model the basis for the 9-point hedonic scale? Evidence from Poulton’s Stimulus Range Equalizing Bias

Impact of consumption frequency on generations of sensory product profiles using CATA questions: Case studies with two drink categories

Flavor precursors and flavor compounds in Cheddar-flavored enzyme-modified cheese due to pre-enzymolysis combined with lactic acid bacteria fermentation

Impact of reduced sucrose content on processed cheese: Sensory, textural, and storage stability analysis

Modulating fat crystallization behavior in ice cream with mono- and diglycerides: Influence on microstructure and shrinkage

Using the emotion circumplex to uncover sensory drivers of emotional associations to products: six case studies

Pairing Detection of Off‐Flavor in Orange Juice with Preference Tests

Is the Discrepancy between Numbers Derived from Verbal and Numerical Protocols for 9‐Point Hedonic Scales an Artifact of Product Choice?

The triadic preference test

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