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Volumn 10, Issue 3, 1999, Pages 219-227

Perceptual maps of photographs of carbonated beverages created by traditional and free-choice profiling

Author keywords

[No Author keywords available]

Indexed keywords

ARA; PROCRUSTES;

EID: 0008773814     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0950-3293(99)00028-2     Document Type: Article
Times cited : (7)

References (19)
  • 1
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    • (1994) In Social Psychology: The Heart and Mind , pp. 112-155
    • Aronson, E.A.1    Wilson, T.D.2    Akert, R.M.3
  • 2
    • 0039893522 scopus 로고
    • Three-way and further extensions of the basic model
    • London: Heinemann Educational Books
    • Coxon, A. P. M. (1982). Three-way and further extensions of the basic model. In The users guide to multidimensional scaling (pp. 186-242). London: Heinemann Educational Books.
    • (1982) In the Users Guide to Multidimensional Scaling , pp. 186-242
    • Coxon, A.P.M.1
  • 3
    • 0001886818 scopus 로고
    • Generalized procrustes analysis
    • Gower J.C. Generalized procrustes analysis. Psychometrika. 40(1):1975;33-51.
    • (1975) Psychometrika , vol.40 , Issue.1 , pp. 33-51
    • Gower, J.C.1
  • 4
    • 0002622465 scopus 로고
    • Measurement of flavor by sensory descriptive techniques
    • C.-T. Ho, & C.H. Manley. New York: Marcel-Dekker Inc
    • Heymann H., Holt D.L., Cliff M.A. Measurement of flavor by sensory descriptive techniques. Ho C.-T., Manley C.H. Flavor measurement. 1993;113-131 Marcel-Dekker Inc, New York.
    • (1993) Flavor Measurement , pp. 113-131
    • Heymann, H.1    Holt, D.L.2    Cliff, M.A.3
  • 5
    • 84977708474 scopus 로고
    • A statistical test of consensus obtained from generalized Procrustes analysis of sensory data
    • King B.M., Arents P. A statistical test of consensus obtained from generalized Procrustes analysis of sensory data. Journal of Sensory Studies. 6:1991;37-47.
    • (1991) Journal of Sensory Studies , vol.6 , pp. 37-47
    • King, B.M.1    Arents, P.2
  • 6
    • 0001927219 scopus 로고
    • The application of Procrustes statistics to sensory profiling
    • A.A. Williams, & R.K. Atkin. Chichester, UK: Horwood
    • Langron S.P. The application of Procrustes statistics to sensory profiling. Williams A.A., Atkin R.K. Sensory quality in foods and beverages: definition, measurement and control. 1983;89-95 Horwood, Chichester, UK.
    • (1983) Sensory Quality in Foods and Beverages: Definition, Measurement and Control , pp. 89-95
    • Langron, S.P.1
  • 8
    • 84977733930 scopus 로고
    • The application of two free-choice profiling methods to investigate the sensory characteristics of chocolate
    • McEwan J.A., Colwill J.S., Thompson D.M.H. The application of two free-choice profiling methods to investigate the sensory characteristics of chocolate. Journal of Sensory Studies. 3:1989;271-286.
    • (1989) Journal of Sensory Studies , vol.3 , pp. 271-286
    • McEwan, J.A.1    Colwill, J.S.2    Thompson, D.M.H.3
  • 10
    • 0043010801 scopus 로고
    • Utrecht, The Netherlands: Oliemans, Punter & Partners
    • Oliemans, Punter & Partners (1991). Procrustes PC v2.2. Utrecht, The Netherlands: Oliemans, Punter & Partners.
    • (1991) Procrustes PC V2.2
    • Oliemans1    Punter2    Partners3
  • 11
    • 0042509801 scopus 로고
    • Market structure analysis of new product and market opportunities
    • Pessimier E.A. Market structure analysis of new product and market opportunities. Journal of Contemporary Business. 4:1975;35-67.
    • (1975) Journal of Contemporary Business , vol.4 , pp. 35-67
    • Pessimier, E.A.1
  • 12
    • 84977704996 scopus 로고
    • A comparison of free-choice profiling and the repertory grid method in flavor profiling of cider
    • Piggott J.R., Watson M.P. A comparison of free-choice profiling and the repertory grid method in flavor profiling of cider. Journal of Sensory Studies. 7:1992;133-146.
    • (1992) Journal of Sensory Studies , vol.7 , pp. 133-146
    • Piggott, J.R.1    Watson, M.P.2
  • 18
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    • A new approach to sensory analysis of foods and beverages
    • In J. Adda (Ed.), Progress in flavour research Amsterdam: Elsevier
    • Williams, A. A. & Arnold, G. M. (1984). A new approach to sensory analysis of foods and beverages. In J. Adda (Ed.), Progress in flavour research. Proceedings of the 4th Weurman Flavour Research Symposium (pp. 35-50). Amsterdam: Elsevier.
    • (1984) Proceedings of the 4th Weurman Flavour Research Symposium , pp. 35-50
    • Williams, A.A.1    Arnold, G.M.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.