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Descriptive Analysis in Sensory Evaluation

1, 2018

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Evaluating front-of-pack voluntary well-being messaging for milk powders targeting Chinese older adults: A hedonic price model

Journal of dairy science, 2023-12, Vol.106 (12), p.8551-8560

2023

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Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma

Food chemistry, 2017-09, Vol.230, p.215-224

2017

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The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer

Food chemistry, 2016-08, Vol.205, p.212-220

2016

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Exploring Consumer and Producer Views of Verjuice: A Grape-Based Product Made from Viticultural Waste

Australian journal of grape and wine research, 2023-11, Vol.2023, p.1-16

2023

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Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS)

Meat science, 2016-11, Vol.121, p.166-174

2016

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Well-being Messaging for Mammalian Milks: A Scoping Review

Frontiers in nutrition (Lausanne), 2021-10, Vol.8, p.688739-688739

2021

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Product Factors Affecting Milk Choices among Chinese Older Adults

Foods, 2024-01, Vol.13 (3), p.371

2024

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On-the-Pack Voluntary Well-Being Messaging for Milks Targeting Chinese Older Adults: A Content Analysis

Foods, 2022-07, Vol.11 (15), p.2212

2022

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Editorial

Food quality and preference, 2021-01, Vol.87, p.104064, Article 104064

Hort, Joanne

2021

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Time-dependent measures of perception in sensory evaluation

1st ed., 2017

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A narrative review of the impact of digital immersive technology on affective and sensory responses during product testing in digital eating contexts

Food research international, 2021-12, Vol.150 (Pt B), p.110804-110804, Article 110804

2021

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The cortical response to the oral perception of fat emulsions and the effect of taster status

Journal of neurophysiology, 2011-05, Vol.105 (5), p.2572-2581

2011

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The Role of Fat in Flavor Perception: Effect of Partition and Viscosity in Model Emulsions

Journal of agricultural and food chemistry, 2006-11, Vol.54 (23), p.8862-8868

2006

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Predicting sensory perceptions of thickened solutions based on rheological analysis

Food hydrocolloids, 2016-12, Vol.61, p.221-232

2016

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Measuring consumer emotional response and acceptance to sustainable food products

Food research international, 2020-05, Vol.131, p.108992, Article 108992

2020

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Comparing a new rapid combined method (RapCoTT) with traditional approaches for phenotyping thermal taste

Physiology & behavior, 2021-09, Vol.238, p.113482-113482, Article 113482

2021

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The impact of using a written scenario when measuring emotional response to beer

Food quality and preference, 2016-06, Vol.50, p.38-47

2016

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Can flavour and texture defects of plant-based burger patties be mitigated by combining them with a bun and tomato sauce?

Food quality and preference, 2023-07, Vol.109, p.104920, Article 104920

2023

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The impact of PROP and thermal taster status on the emotional response to beer

Food quality and preference, 2018-09, Vol.68, p.420-430

2018

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Developments in the textural and rheological properties of UK Cheddar cheese during ripening

International dairy journal, 2001-01, Vol.11 (4), p.475-481

2001

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Chinese older adults' milk consumption habits: A study across five cities

Journal of dairy science, 2024-01

2024

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Temporal Synchrony and Integration of Sub-threshold Taste and Smell Signals

Chemical senses, 2005-09, Vol.30 (7), p.539-545

2005

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Exploring the relationships between taste phenotypes, genotypes, ethnicity, gender and taste perception using Chi-square and regression tree analysis

Food quality and preference, 2020-07, Vol.83, p.103928, Article 103928

2020

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Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer

Food quality and preference, 2018-09, Vol.68, p.292-303

2018

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Descriptive Analysis in Sensory Evaluation

Evaluating front-of-pack voluntary well-being messaging for milk powders targeting Chinese older adults: A hedonic price model

Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma

The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer

Exploring Consumer and Producer Views of Verjuice: A Grape-Based Product Made from Viticultural Waste

Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS)

Well-being Messaging for Mammalian Milks: A Scoping Review

Product Factors Affecting Milk Choices among Chinese Older Adults

On-the-Pack Voluntary Well-Being Messaging for Milks Targeting Chinese Older Adults: A Content Analysis

Editorial

Time-dependent measures of perception in sensory evaluation

A narrative review of the impact of digital immersive technology on affective and sensory responses during product testing in digital eating contexts

The cortical response to the oral perception of fat emulsions and the effect of taster status

The Role of Fat in Flavor Perception: Effect of Partition and Viscosity in Model Emulsions

Predicting sensory perceptions of thickened solutions based on rheological analysis

Measuring consumer emotional response and acceptance to sustainable food products

Comparing a new rapid combined method (RapCoTT) with traditional approaches for phenotyping thermal taste

The impact of using a written scenario when measuring emotional response to beer

Can flavour and texture defects of plant-based burger patties be mitigated by combining them with a bun and tomato sauce?

The impact of PROP and thermal taster status on the emotional response to beer

Developments in the textural and rheological properties of UK Cheddar cheese during ripening

Chinese older adults' milk consumption habits: A study across five cities

Temporal Synchrony and Integration of Sub-threshold Taste and Smell Signals

Exploring the relationships between taste phenotypes, genotypes, ethnicity, gender and taste perception using Chi-square and regression tree analysis

Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer

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