International Product Optimization: A Case History

Food Quality and Preference

Volumn 9, Issue 6, 1998, Pages 443-454

  Moskowitz, Howard ^a   Krieger, Bert ^a  

^a MOSKOWITZ JACOBS INC   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031742943     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0950-3293(98)00020-2     Document Type: Article

References (12)

1. Box, G. E. P., Hunter, J. and Hunter, S. (1978) Statistics For Experimenters, John Wiley, New York.
2. Conner M.T., Booth D.A. Combined measurement of food taste and consumer preference in the individual: Reliability, precision and stability data. Journal of Food Quality. 15:1992;1-17.
3. Giovanni M. Response surface methodology and product optimization. Food Technology. 37:1983;41-46.
4. Khuri, A. J. and Cornell, J. A. (1987) Response Surfaces. Marcel Dekker, New York.
5. McEwan J. Harmonizing sensory evaluation internationally. Food Technology. 52:(April):1998;52-56.
6. Moskowitz H.R. Relative importance of perceptual factors to consumer acceptance: Linear versus quadratic analysis. Journal of Food Science. 46:1981;244-248.
7. Moskowitz, H. R. (1985) New Directions in Product Testing and Sensory Analysis of Foods. Food And Nutrition Press, Trumbull.
8. Moskowitz H.R., Jacobs B.E., Lazar N. Product response segmentation and the analysis of individual differences in liking. Journal of Food Quality. 8:1985;168-191.
9. Pangborn R.M. Individual variations in affective responses to taste stimuli. Psychonomic Science. 21:1970;125-126.
10. Plackett R.L., Burman J.D. The design of optimum multifactorial experiments. Biometrika. 33:1946;305-325.
11. Rabino, S. and Moskowitz, H. R. (1998) Optimizing concepts and products across cultures. Journal of Brand Management, in press.
12. Schutz H.G. Multiple regression approach to optimization. Food Technology. 37:1983;47-62.